Explore our comprehensive curriculum designed to provide in-depth knowledge and practical skills across all semesters. Each course is carefully structured to ensure academic excellence and industry relevance.
| Course Code | Course Title | Credits | Evaluation | Hours |
|---|---|---|---|---|
| ENG101 |
English I
|
3 |
Int: 40 |
Theory: 60
Total: 100
|
Theory |
| MGT101 |
Principles of Management
|
3 |
Int: 40 |
Theory: 60
Total: 100
|
Theory |
| BHM101 |
Hotel French
|
3 |
Int: 40 |
Theory: 60
Total: 100
|
Theory |
| BHM102 |
Food Production and Patisserie I
|
3 |
Int: 20 |
Theory: 30 |
Prac: 50
Total: 100
|
50
|
| BHM103 |
Food and Beverage Service I
|
3 |
Int: 20 |
Theory: 30 |
Prac: 50
Total: 100
|
50
|
| BHM104 |
Housekeeping Operations I
|
3 |
Int: 20 |
Theory: 30 |
Prac: 50
Total: 100
|
50
|
Choose from a variety of specialized elective courses to customize your learning experience.
