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DIPLOMA IN HOTEL MANAGEMENT & CATERING TECHNOLOGY

SAMPLE PATH 2004-2007

The programme is divided into 6 semesters.

I - SEMESTER

Sn.

 Code

Course Title

Credits

Prog

End Term

 

 

 

 

Th

Pr

Total

Th

Pr

Th

Pr

Total

1

HM000

English

--

--

--

25

25

--

--

50*

2

HM102

Catering Science – I

2

2

4

20

50

80

--

150

3

HM105

Information Technology

1

2

3

--

50

--

50

100

4

HM201

Basic Culinary & Pastry Arts – I

3

6

9

20

50

80

50

200

5

HM203

F & B Service Opn. I

2

4

6

20

50

80

50

200

6

HM205

Housekeeping Practices I

2

2

4

10

25

40

25

100

7

HM207

Front Office Procedure I

2

2

4

10

25

40

25

100

 

 

Total:

12

18

30

100

250

400

200

850

(* Marks not included in total)

II - SEMESTER

Sn

 Code

Course Title

Credits

Prog

End Term

Total

 

 

 

Th

Pr

Total

Th

Pr

Th

Pr

 

1

HM101

Communication Skills + French

2

2

4

20

50

80

50

200

2

HM103

Catering Science – II

3

---

3

20

--

80

--

100

3

HM202

Basic Culinary & Pastry Arts – II

2

8

10

20

50

80

50

200

4

HM204

F & B Service Opn. – II

2

4

6

20

50

80

50

200

5

HM208

Front Office Procedures II

2

2

4

10

25

40

25

100

6

HM206

House Keeping II

2

2

4

10

25

40

25

100

7

HM301

Generic. Skills I

---

3

3

--

50

--

--

50

 

 

Total :

13

21

34

80

250

320

200

950
                       

III - SEMESTER

Sn

Code

Course Title

Credits

Prog

End Term

Total

 

 

 

Th

Pr

Total

Th

Pr

Th

Pr

 

1

HM401

Advanced Culinary & Pastry Arts – I

2

8

10

20

 

50

80

50

200

2

HM403

Advanced F & B Service Opn. – I

2

2

4

20

50

80

50

200

3

HM405

Rooms Division Management  - I

2

4

6

20

50

80

50

200

4

HM406

F & B Control

2

2

4

20

50

80

--

150

5

HM104

Basic Accountancy

4

--

4

20

--

80

--

100

6

HM302

Generic Skills II

--

4

4

--

50

--

--

50

7