BHM Course Outline WGSHA

Semester
Sl.No.
Subject
Code
BHM 101
Credits
T
Internal
Assessment
End
Semester
Exam
Total
Marks
Food Production Foundation Level - Theory
60
40
100
BHM 103
Foundation Course in Food & Beverage Service 1 -Theory
60
40
100
BHM 105
Front Office Operations - Theory
60
40
100
BHM 107
Business Communication
60
40
100
BHM 109
Housekeeping Operations - Theory
60
40
100
BHM 111
Food Production Foundation Level - Practical
100
100
BHM 113
Foundation Course in Food & Beverage Service 1 - Practical
100
100
BHM 115
Front office operations - Practical
100
100
BHM 117
Computer Applications
60
Total
II
40
27
100
900
BHM 102
Bakery and Confectionary - Practical
100
BHM 104
Foundation Course in Food & Beverage Service 2 - Theory
60
40
100
BHM 106
Hotel Information System
60
40
100
BHM 108
Bakery and Confectionary - Theory
60
40
100
BHM 110
Conversational French
60
40
100
BHM 112
Foundation Course in Food & Beverage Service 2 - Practical
100
100
BHM 114
Industrial Exposure - Practical
100
100
BHM 116
Housekeeping Operations - 1 Practical
100
100
BHM 118
Professional Development & Event Management - 1 - Practical
100
100
BHM 201
Food Production Intermediate Level
60
40
100
BHM 203
Wines & Brewed Beverages
60
40
100
BHM 205
Food Safety Management
60
40
100
BHM 207
Rooms Division Management
60
40
100
BHM 209
Engineering & Environment Management
60
40
100
BHM 211
Food Production Intermediate Level - Practical
100
100
BHM 213
Food Service & Wine Pairing 1- Practical
100
100
BHM 215
Housekeeping Operations - 2 Practical
100
100
BHM 217
100
100
Total
III
Marks
Subjects Name
Total
100
24
26
900
900
Semester
Sl.No.
Subject
Code
IV
BHM 202
Credits
T
Internal
Assessment
End
Semester
Exam
Total
Marks
Global Cuisine & Culture
60
40
100
BHM 204
Hotel Accounting
60
40
100
BHM 206
Distilled Beverages
60
40
100
BHM 208
Accommodation Management
60
40
100
BHM 210
Nutrition & Food Science
60
40
100
BHM 212
Global Cuisine & Culture-Practical
100
100
BHM 214
Food Service & Wine Pairing 2- Practical
100
100
BHM 216
On-The-Job-Training - Practical
100
100
BHM 218
100
100
BHM 301
Gastronomic Studies
60
40
100
BHM 303
Food & Beverage Management(MICE)
60
40
100
BHM 305
Tourism Concepts & Practices
60
40
100
BHM 307
Hospitality Law
60
40
100
BHM 309
Hotel Economics
60
40
100
BHM 311
Advanced Culinary Management - Practical
100
100
BHM 313
Advanced Bakery and Confectionary - Practical
100
100
BHM 315
Hospitality Operations Project - Practical
100
100
BHM 317
100
100
Total
26
Total
VI
Marks
Subjects Name
900
26
900
BHM 302
Resorts/Clubs and Wellness Management
60
40
100
BHM 304
Services Management
60
40
100
BHM 306
Business Ethics
60
40
100
BHM 308
Financial Management
60
40
100
BHM 310
Marketing Management
60
40
100
BHM 312
Food Styling & Presentation - Practical
100
100
BHM 314
Restaurant & Banqueting Management - Practical
100
100
BHM 316
Executive Development Training - Practical
100
100
BHM 318
100
100
Total
26
900
Semester
Sl.No.
Subject
Code
VII
BHM 401
Credits
Marks
Internal
Assessment
End
Semester
Exam
Total
Marks
International Human Resources & Organisational Behaviour
60
40
100
BHM 403
Entrepreneurship
60
40
100
BHM 405
Strategic Hospitality Management
60
40
100
BHM 407
Research Methodology & Statistics
60
40
100
BHM 409
Dissertation - Practical
BHM 411
Professional Development & Event Management - Practical - 6
Subjects Name
8 CREDITS
0
Total
VIII
Total
No. of
Subjects:
60
BHM 402
Industrial Training (24 weeksx6daysx8hrs)
400
400
100
100
25
900
10 CREDITS
Total No.
of Credits:
190
400
Total
Marks
6700

BHM Course Outline WGSHA

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Semester

Food Production Foundation Level - Theory

Foundation Course in Food & Beverage Service 1 -Theory

Front Office Operations - Theory

Housekeeping Operations - Theory

Food Production Foundation Level - Practical

Foundation Course in Food & Beverage Service 1 - Practical

Front office operations - Practical

Bakery and Confectionary - Practical

Foundation Course in Food & Beverage Service 2 - Theory

Hotel Information System

Bakery and Confectionary - Theory

Foundation Course in Food & Beverage Service 2 - Practical

Industrial Exposure - Practical

Housekeeping Operations - 1 Practical

Professional Development & Event Management - 1 - Practical

Food Production Intermediate Level

Wines & Brewed Beverages

Food Safety Management

Rooms Division Management

Engineering & Environment Management

Food Production Intermediate Level - Practical

Food Service & Wine Pairing 1- Practical

Housekeeping Operations - 2 Practical

Professional Development & Event Management - 2 - Practical

Global Cuisine & Culture

Nutrition & Food Science

Global Cuisine & Culture-Practical

Food Service & Wine Pairing 2- Practical

Professional Development & Event Management - 3 - Practical

Food & Beverage Management(MICE)

Tourism Concepts & Practices

Advanced Culinary Management - Practical

Advanced Bakery and Confectionary - Practical

Hospitality Operations Project - Practical

Professional Development & Event Management - 4 - Practical

Resorts/Clubs and Wellness Management

Food Styling & Presentation - Practical

Restaurant & Banqueting Management - Practical

Executive Development Training - Practical

Professional Development & Event Management - 5 - Practical

International Human Resources & Organisational Behaviour

Strategic Hospitality Management

Research Methodology & Statistics

Professional Development & Event Management - Practical - 6

Industrial Training (24 weeksx6daysx8hrs)

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