4.1	The Academic Scheme of Teaching for Three Year Diploma
	First Year
	SNo. Subject Teaching (in hours) Theory Practical 101 Food Production / Bakery & Confectionery I 03 08 102 Food & Beverage Service I 02 02 103 Front Office Operations I 02 02 104 Accommodation Operation I 02 02 105 Principles of Accounting/Food Costing I 02 - 106 Communications I 02 - 107 French I 02 - 108 Hotel Maintenance I 01 01 109 Nutrition I 01 - 110 Food Science I 01 02   Total 18 17
	Second Year
	201 Food Production / Bakery & Confectionery II 03 08 202 Food & Beverage Service II 01 02 203 Front Office Operations II 01 01 204 Accommodation Operation II 02 02 205 Principles of Accounting/Food Costing II 02 - 206 Communications II 02 - 207 French II 02 - 208 Hotel Maintenance II 01 - 209 Nutrition II 01 - 210 Food Science II 01 - 211 Principles of Management I 02 - 212 Food & Beverage management 02 - 213 Law 01 - 214 Economics 01 - 215 Application of Computers - 01   Total 22 14
	Third Year
	301 Food Production / Bakery & Confectionery III 04 08 302 Food & Beverage Service III 02 02 303 Front Office Operations III 01 - 304 Accommodation Operation III 02 - 305 French III 02 - 306 Marketing & Sales 02 - 307 Hotel Management 02 - 308 Food & Beverage Management II 02 - 309 Law II 01 - 310 Application of Computers II - 02 311 Guest Lecture 03 - 312 Research project 02 -   Total 23 12
	The academic scheme of teaching and evaluation in Hotel Management and Catering Technology for diploma and post diploma courses shall be prescribed by National Council for Hotel Management and Catering Technology.
4.2	The Academic Scheme of Teaching for Four Year Degree
	First Year
	SNo. Subject Teaching (in hours) Theory Practical 101 Introduction to Hotel Industry 02 - 102 Front Office I 03 01 103 House Keeping I 02 02 104 Inst. Laundry 01 - 105 Basic Accounts 02 - 106 Hyginene & Sanitation 02 - 107 Safety & First Aid 01 - 108 Communication Skills 02 - 109 Food Production I 04 - 110 Lab Kitchen - 08 111 Principles of F&B SVC I 04 04 112 Engineering 02 -   Total 25 15
	Second Year
	201 Front Office II 02 02 202 House Keeping II 02 02 203 Advance Accounting 02 - 204 Computer Application I 02 01 205 French 02 - 206 Food Production II 04 - 207 Food Science 03 - 208 Lab Kitchen - 08 209 Principles of F&B SVC II 04 02 210 Wine Spirit Sales 02 - 211 Engineering II 02 -   Total 25 15
	Third Year
	301 House Keeping III 02 02 302 Hotel Accounting 02 - 303 Computer Application II 02 02 304 Hotel Intormation System I 03 01 305 Purchase Record Stores 02 - 306 Pers. & Industrial Law 02 - 307 Food Production III 02 - 308 Meat Hygiene 01 - 309 Commodities 03 - 310 Lab Kitchen III - 08 311 Principles of F&B SVC III 02 02 312 F&B Controls 02 - 313 Engineering III 01 01   Total 24 16
	Forth Year
	401 Hotel Information System II 02 02 402 Financial Management 02 - 403 Food Law 02 - 404 Nutrition 03 - 405 Lab Kitchen IV - 08 406 F&B Operations 04 - 407 Projects 03 - 408 Sales & Marketing 03 - 409 Travel & Tour Operations 03 - 410 Management Technique 06 -   Total 30 10
	Note: Programme structure as given above are. the guidelines only. The National Council for Hotel Management & Catering Technology and the University academic bodies are expected to review the structure of the programmes periodically. The National Council for Hotel Management and Catering Technology (NCHMCT) and the Universities are to develop the detailed curricula for each paper in lecture schedule along with tutorials, home assignments and text & reference books. Detailed list of the experiments shall also be prepared along with the apparatus required. Examinations and assessments shall also be carried out by National Council for Hotel Management & Catering Technology/ University.

 

 

The admission of the candidate to this programme should be determined through merit on the basis of joint entrance examination conducted by National Council for Hotel Management and Catering Technology for diploma by National Council for Hotel Management and by University for a degree programme in a Degree College or in the University.

The guidelines for admission shall be as prescribed by AICTE from time to time.