First Year (SEMESTER I)

1. Basic Food Production
2. Food & Beverage Service
3. Basic Rooms Division
4. Computer Fundamentals
5. Catering Science I
6. Communication Fundamentals

First Year (SEMESTER II)

1. Food Production Principles
2. Food & Beverage Operations
3. Rooms Division Services
4. Travel and Tourism
5. Catering Science II
6. Basic French for Hotel Industry

Second Year (SEMESTER III)

1. Quantity Food Production
2. Beverage Services
3. Accommodation Services
4. Principles of Management
5. Basic Principles of Accounting
6. Hotel Engineering

Second Year (SEMESTER IV)

1. Industrial Training
2. Project Report

Third Year (SEMESTER V)

1. Specialized Food Production
2. Food & Beverage Service & Management
3. Accommodation Operations
4. Hotel Accounting
5. Marketing Management
6. Hotel Related Laws

Third Year BSc (SEMESTER VI)

1. Advanced Food Production
2. Advanced Food Services & Management]
3. Spl. Accommodation Management
4. Total Quality Management
5. Human Resource Management
6. Entrepreneurship Development