BHM & CT

3 Years Bachelors In Hotel Management And Catering Technology

Eligibility : 10+2 / Intermediate / Equivalent.

Course Curriculum: 1st Year

First Semister

SYLLABUS REF. NO SUBJECT Categoroy Periods / Week (60 MIN) MARKS DURATION OF EXAM(hrs) Credits
Theory Practicals Sess Marks
BHMT 101 Fundamentals of Food Production DSC 3 - 25 75 3 3
BHMT 102 Introduction to Food & Beverage Service DSC 2 - 25 75 3 2
BHMT 103 Accomodation Operation -1 DSC 2 - 25 75 3 2
BHMT 104 Introduction to Front Office DSC 2 - 25 75 3 2
BHMT 105 Elementary French SEC 2 - 25 75 3 2
BHMT 106 Communicative English AECC 2 - 25 75 3 2
BHMT 107 Hygiene, Sanitation & HACCP DSC 3 - 25 75 3 3
BHMT 108 BTK-Inidan & Bakery-Lab DSC - 8 25 50 6 4
BHMT 109 Food & Beverage Service Lab-1 DSC - 8 25 50 3 1
BHMT 110 Accomadation Operation Lab-1 DSC - 2 25 50 3 1
BHMT 111 Front Office Lab-1 DSC - 2 25 50 3 1
BHMT 112 Basic Computer Applications SEC - 2 25 50 3 1
Total 16 16 300 775 1075 24

Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSE) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)

Course Curriculum: 1st Year

Second Semister

SYLLABUS REF. NO SUBJECT Categoroy Periods / Week (60 MIN) MARKS DURATION OF EXAM(hrs) Credits
Theory Practicals Sess Marks
BHMT 201 Introduction to Continental Cookery DSC 3 - 25 75 3 3
BHMT 202 Fundamentals in Food & Beverage Operation DSC 2 - 25 75 3 2
BHMT 203 Accomodation Operation -II/td> DSC 2 - 25 75 3 2
BHMT 204 Basic Front Office Procedures DSC 2 25 75 3 2
BHMT 205 Communicative French SEC 2 - 25 75 3 2
BHMT 206 Hotel Communicative English & Etiquettes HS 3 - 25 75 3 3
BHMT 207 Environmental Studies HS 3 - 25 75 3 3
BHMT 208 BTK-Continental Lab-II DSC - 8 25 50 6 4
BHMT 209 Food & Beverage Service Lab-II DSC - 2 25 50 3 1
BHMT 210 Accomadation Operation Lab-II DSC - 2 25 50 3 1
BHMT 211 Front Office Lab-II DSC - 2 25 50 3 1
Total 16 14 275 725 1000 23

Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSE) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)

Course Curriculum: 2nd Year - Third Semester

SYLLABUS REF. NO SUBJECT Categoroy Periods / Week (60 MIN) MARKS DURATION OF EXAM(hrs) Credits
Theory Practicals Sess Marks
BHMT 301 Indian Regional Cuisine DSC 3 - 25 75 3 3
BHMT 302 Beverages Service DSC 3 - 25 75 3 3
BHMT 303 Linen & Laundry Operations DSC 2 - 25 75 3 2
BHMT 304 Front Office Operations DSC 2 - 25 75 3 2
BHMT 305 ELECTIVE-1(Discipline Specific Elective) DSEC 4 - 25 75 3 4
BHMT 306 F&B Management HS 2 - 25 75 3 2
BHMT 307 Principles & Practises of Mgt. HS 2 - 25 75 3 2
BHMT 308 Quantity Training Kitchen DSC - 8 25 50 3 1
BHMT 309 Beverage Service DSC - 2 25 50 3 1
BHMT 310 Laundry Operations DSC - 2 25 50 3 1
BHMT 311 Front Office Operations DSC - 2 25 50 3 1
Total 18 14 275 225 25
1000

Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSEC) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)

ELECTIVE – I: Discipline Specific Elective Course:

305/A --Production –Anthropology of food.

305/B--Service ---Bar Management

305/C--Accommodation Operations--Trends in Accomm odation Operation

305/D--Front Office ---Front Office Administration

Course Curriculum: 2nd Year - Fourth Semester

SYLLABUS REF. NO SUBJECT Categoroy No of Weeks MARKS DURATION OF EXAM(hrs) Credits
Sess Marks
BHMT 401 Industrial Exposure Training HS 16 80 120 3 16

Note: Skill Enhancement Elective Course(SEC)

Course Curriculum: 3rd Year Fifth Semester

SYLLABUS REF. NO SUBJECT Categoroy Periods / Week (60 MIN) MARKS DURATION OF EXAM(hrs) Credits
Theory Practicals Sess Marks
BHMT 501 Advanced Food Production DSC 3 - 25 75 3 3
BHMT 502 Advanced Food & Beverage Service DSC 3 - 25 75 3 3
BHMT 503 Interior Design & Flower Arrangements DSC 2 - 25 75 3 2
BHMT 504 Front Office Accounting Management DSC 2 - 25 75 3 2
BHMT 505 ELECTIVE-II(Intra Discipline) IDSEC 3 - 25 75 3 3
BHMT 506 Hotel A/C & Financial Mgt. SEC 2 - 25 - - 2
BHMT 507 Introduction to Research in Hosipitality & Tourism SEC 2 - 25 - - 2
BHMT 508 Advanced Food & Beverage Services Lab DSC - 8 25 50 6 4
BHMT 509 Advanced Food & Beverage Services Lab DSC - 2 25 50 3 1
BHMT 510 Inerior Design & Flower Arrangements Lab DSC - 2 25 50 3 1
BHMT 511 Front Office Accounting Management DSC - 2 25 50 3 1
Total 925

Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSEC) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)

ELECTIVE – II: Intra Discipline Elective Course:

505/A -- 1. Bread Art

505/B -- 2. Cruise line Operations & Gallery Familiarization

505/C -- 3. Visual Foods

Course Curriculum: 3rd Year Sixth Semester

SYLLABUS REF. NO SUBJECT Categoroy Hours / Week (60 MIN) MARKS DURATION OF EXAM(hrs) Credits
Theory Practicals Continuous Internal Evaluaion End Semester Exam
BHMT 601 Larder & kitchen Management DSC 3 - 25 75 3 3
BHMT 602 Food & Beverage Service Management DSC 3 - 25 75 3 3
BHMT 603 Accomodation Operations Management DSC 2 - 25 75 3 2
BHMT 604 Front Office Management DSC 2 - 25 75 3 2
BHMT 605 ELECTIVE-III(Open Elective) OEC 3 - 25 75 3 3
BHMT 606 Hotel Facility Planning DSC 3 - 25 75 3 3
BHMT 607 Larder Kitchen Lab DSC - 8 25 50 6 4
BHMT 608 Banquetting & Cold Buffet Lab DSC - 2 25 50 3 1
BHMT 609 Project Report SEC - 4 25 50 3 2
Total 825

Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSEC) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC); Open Elective (OE)

ELECTIVE – III: Open Elective Course:

605/A -- 1. Labour & Food Laws

605/B -- 2. Hotel Engineeing

605/C -- 3. Customer Relationship & Retail Management

605/D -- 4. Enterpreneurship in Food Industry

Bachelor in Hotel Management & Catering Technology

3 Years Bachelor in Hotel Management & Catering Technology
(Affiliated to Osmania University)

We create positive learning environment for the students to excel in academics. We pride ourselves in proving latest well

Read More

ADVANCED CERTIFICATE COURSE IN FOOD PRODUCTION

1 ½ Year Craft Certificate Course In Food Production( Recognised By S.B.T.E.T).

To help fulfil the growing demand for educated and trained Chefs and other food preparation personnel at local, regional and national level. Certificate courses combine the theory, practical and industrial experience to prepare the students for entry level positions in the diverse and challenging food service industry.

Read More

CERTIFICATE COURSE IN FOOD & BEVERAGE SERVICE

6 months + 6 months Industrial Exposure Training in Food & Beverage Service( Recognised By S.B.T.E.T).

To help fulfil the growing demand for educated and trained Chefs and other food preparation personnel at local, regional and national level. Certificate courses combine the theory, practical and industrial experience to prepare the students for entry level positions in the diverse and challenging food service industry.

Read More
Scroll To Top