DIPLOMA IN HOTEL MANAGEMENT &
CATERING TECHNOLOGY
SAMPLE PATH 2004-2007
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 |
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 |
|
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 |
HM506 |
Eco Stats &
QT |
2 |
-- |
2 |
10 |
-- |
40 |
-- |
50 |
|
|
Total : |
14 |
20 |
34 |
110 |
250 |
440 |
150 |
950 |
Sn |
Code |
Course Title |
Credits |
Prog |
End Term |
Total |
||||
|
|
INDUSTRIAL TRG + PROJ.
|
Th |
Pr |
Total |
Th |
Pr |
Th |
Pr |
|
1 |
HM701 |
Diary |
-- |
-- |
3 |
|
100 |
|
|
100 |
2 |
HM702 |
Appraisal from
Industry |
-- |
-- |
6 |
|
200 |
|
|
200 |
3 |
HM703 |
Training Report |
-- |
-- |
6 |
|
|
|
200 |
200 |
4 |
HM704 |
Seminar |
-- |
-- |
3 |
|
|
|
100 |
100 |
5 |
HM705 |
Viva |
-- |
-- |
2 |
|
|
|
50 |
50 |
6 |
HM706 |
Project |
-- |
-- |
2 |
|
|
|
50 |
50 |
|
|
Total : |
|
|
22 |
|
300 |
|
400 |
700 |
Sn |
Code |
Course Title |
Credits |
Prog |
End Term |
Total |
|||||
|
|
|
Th |
Pr |
Total |
Th |
Pr |
Th |
Pr |
|
|
1 |
HM402 |
Advanced
Culinary & Pastry Arts – II |
2 |
8 |
10 |
20 |
50 |
80 |
50 |
200 |
|
2 |
HM404 |
Adv. F & B
Service Opn. – II |
2 |
2 |
4 |
20 |
50 |
80 |
50 |
200 |
|
3 |
HM501 |
Hotel
Accountancy |
4 |
-- |
4 |
20 |
-- |
80 |
-- |
100 |
|
4 |
HM503 |
Human Resource
Management |
2 |
-- |
2 |
20 |
-- |
80 |
-- |
100 |
|
5 |
HM602 |
Rooms Division
Management – II & Hotel Info. System |
2 |
4 |
6 |
20 |
50 |
80 |
50 |
200 |
|
6 |
HM502 |
Hotel
Engineering. |
2 |
2 |
4 |
20 |
50 |
80 |
-- |
150 |
|
|
|
Total: |
|
|
30 |
|
|
|
|
950 |
|
Sn |
Code |
Course Title |
Credits |
Prog |
End Term |
Total |
||||
|
|
|
Th |
Pr |
Total |
Th |
Pr |
Th |
Pr |
|
1 |
HM504 |
Hospitality
Marketing |
2 |
2 |
4 |
20 |
50 |
80 |
|
150 |
2 |
HM601 |
Advanced Food
Service Management |
2 |
4 |
6 |
20 |
50 |
80 |
50 |
200 |
3 |
HM603 |
Food Production
Management |
2 |
8 |
10 |
20 |
50 |
80 |
50 |
200 |
4 |
HM604 |
Advanced Rooms
Division Management |
2 |
2 |
4 |
20 |
50 |
80 |
50 |
200 |
5 |
HM407 |
Optional
Subject |
-- |
-- |
4 |
-- |
-- |
-- |
-- |
100 |
6 |
HM505 |
Business Law
& Food safety |
2 |
-- |
2 |
10 |
-- |
40 |
-- |
50 |
|
|
Total: |
10 |
16 |
30 |
|
|
|
|
900 |
Optional Courses – HM 407 Travel & Tourism/ Adv. Bakery & Confectionery/ Fitness Foods / Foods Styling & Bar Flair. Total credits 4 each. Some courses have Credits for theory & some for practical.
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