Courses Offered

Sr.no Courses Duration Eligibility Affiliation
1 B.Sc ( Hospitality Studies) Approved by Mumbai University 3 Years degree course H.S.C (45%) Mumbai University
2 B.A in International Hospitality Administration Degree from IGNOU in affiliation with AHLEI 3 years degree course H.S.C Passed American Hotel & Lodging Educational Institute, USA and IGNOU.
3 B.Sc in Hospitality & Tourism Studies 3 years degree course H.S.C Passed Yashwantrao Chavan Maharashtra Open University, Nasik.
4 Craftsmanship Course in Cookery 1 Year Class & 6 months Industrial Training S.S.C Passed Maharashtra State Board of Vocational Education Examinations
5 Craftsmanship Course in Bakery & Confectionary 1 year class and 6 months Industrial Training S.S.C Passed Maharashtra State Board of Vocational Education Examinations
6 Craftsmanship Course in Food and Beverage Service 6 months class and 6 months Industrial Training S.S.C Passed Maharashtra State Board of Vocational Education Examinations

Syllabus

B.Sc (Hospitality Studies)

F.Y.B.Sc

Semester – I

  1. Food Production & patisserie – I
  2. Food & Beverage Service – I
  3. Front Office – I
  4. Housekeeping – I
  5. Room Division Management (Practicals) – I
  6. Communication Skill – I (English & French)
  7. Information Technology
  8. Food Safety & Nutrition

Semester – II

  1. Food Production & patisserie – II
  2. Food & Beverage Service – II
  3. Front Office – II
  4. Housekeeping – II
  5. Room Division Management (Practicals) – II
  6. Communication Skill – I (English & French)
  7. Principals of Hotel Accountancy
  8. Principals of Management

S.Y.B.Sc

Semester – III

  1. Food Production & patisserie – III
  2. Food & Beverage Service – III
  3. Front Office – III
  4. Housekeeping – III
  5. Room Division Management (Practicals) – III
  6. Hotel Accountancy & Cost Control
  7. Hospitality Law & Human Resource Management
  8. Management Information System in Hospitality Industry

Semester – IV

  • Industrial Exposure Training

T.Y.B.Sc

Semester – V

  1. Food Production & Patisserie
  2. Food & Beverage Operations Management
  3. Front Office
  4. Housekeeping
  5. Room Division Management (Practicals)
  6. Advanced Housekeeping
  7. Advanced Front Office
  8. Advanced Bakery & Confectionery
  9. Services Markrting

Semester – VI

  1. Organizational Behaviour
  2. Strategic Management
  3. Event Planning, Marketing & Management
  4. Advanced Food Production
  5. Advanced Food & Beverage Operations Management
  6. Communication Skill – I (English & French)
  7. Principals of Hotel Accountancy
  8. Principals of Management
  9. Advanced Housekeeping
  10. Advanced Front Office
  11. Advanced Bakery & Confectionery
  12. Services Markrting

B.Sc Hospitality and Tourism Studies : B.Sc HTS V 101

B Sc HTS 1st Year (as per New Syllabus Patern)

Semester – I

  1. Food Production Foundation – I
  2. Food & Beverage Service Foundation – I
  3. Accommodation & Front Office Foundation – I
  4. English Communication

Semester – II

  1. Food Production Foundation – II
  2. Food & Beverage Service Foundation – II
  3. Accommodation & Front Office Foundation – II
  4. Environmental Science

B Sc (Hospitality Study Catering Service) 2nd Year (old Syllabus)

  1. Quantity Food Production
  2. Front Office Operations – II
  3. Hotel Housekeeping
  4. Hotel Engineering Services
  5. Computer Application
  6. Field Work Orientation
  7. Industrial Training
  8. Hotel Accountancy

B Sc (Hospitality Study Catering Service) 3rd Year (old Syllabus)

  1. Specialized Food Production
  2. Accommodation operations
  3. Marketing of Services
  4. Food & Beverage Management
  5. Food & Beverage Inventory Control
  6. Human Resources Management
  7. Project Work
  8. Life Skill

Maharashtra State Board of Vocational Education Examination

C C In Food & Beverage Service
(Six months)

  1. Food & Beverage Service
  2. Hygiene
  3. Preparation
  4. Services

C C In Cookery
(One Year)

  1. Basic of Cookery
  2. Commodities and Hygiene
  3. Larder
  4. Indian Dishes
  5. Continental Dishes

C C In Bakery & Confectionery
(One Year)

  1. Bakery Materials & Products
  2. Equipment, Maintenance & Services
  3. Costing
  4. Bread Product
  5. Non Bread Product
  6. Equipment, Maintenance & Costing