Eligibility:- A pass (eligible for higher studies) in the Higher Secondary Examination or its equivalent with a minimum of 27 GPV, with Mathematics as one of the papers. A concession of 3 GPV will be given to OBC/OEC candidates The SC/ST candidates need get only a pass (eligible for higher studies) Syllabus:- Semester I Communicative skills in English Critical Reasoning writing and presentation Communicative French Food & Beverage Production – I (theory) Food & Beverage Service – I (theory) Accommodation Operation (theory) Semester II Sustainable environment and other contemporary issues Indian Constitution Culinary French Food & Beverage Production – I (practical) Food & Beverage Service – I (practical) Front Office (theory) Semester – III History and Philosophy of science General informatics Nutrition Hygiene and Sanitation Quantity Cooking Advanced Food & Beverage Production – II (theory) Indian Confectionary Semester – IV Entrepreneurship Development Basics of Business and Management Advanced Food & Beverage Production – II (practical) Industrial, Airlines and Fast food Catering Banquets and Buffets Materials Managemen Semester – V Advanced Bakery and Confectionary Advanced Garde manger and Culinary Arts Food Beverage Management Research Methodology Facility Planning and Kitchen Designing Hotel Accounting Semester – VI Project Hotel Report Hotel sales and Marketing Human Resource Management Training and development
