DIPLOMA IN HOTEL OPERATIONS

Objective

To acquaint current hospitality trends and new practical methods & knowledge in the field of hotels, restaurants and catering organizations.

Program Details

Duration :1 Year

Eligibility :12th pass

Medium of Instruction : English

Medium of Answer : English

Fee Structure

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Details

Food Production, Food & Beverage Service, Housekeeping and Front Office. Communication Skills, Environmental Studies, Travel and Tourism. Theory and Practical.

Examination Scheme

1. Theory and practical examination at the end of every semester.
2. Field work and assignments.

Opportunities at the Exit Points

Reputed 5 star category hotels or 'A' grade restaurants in kitchen or Food & Beverage Department and Front Office or Housekeeping Department.
Starting your own catering unit.

Program Structure

Minimum passing Marks 40 % for each subject.(Internal as well as External)

For the detail course structure click here

ADVANCED DIPLOMA IN HOTEL OPERATIONS

Program Details

Duration :1 Year

Eligibility :One Year Diploma in Hotel Operations from TMV

Medium of Instruction : English

Fee Structure

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Examination Scheme

1. Theory and practical examination at the end of every semester.
2. Field work and assignments.

Opportunities at the Exit Points

Reputed 5 star category hotels or 'A' grade restaurants in kitchen or Food & Beverage Department and Front Office or Housekeeping Department.
Starting your own catering unit.
Entry path to third year BBA in Hospitality and Tourism directly.

Program Structure

Minimum passing Marks 40 % for each subject.(Internal as well as External)

For the detail course structure click here

CERTIFICATE COURSE IN BAKERY AND CONFECTIONERY

Objective

To acquaint students with commercial bakery products and enable them to be successful bakery entrepreneurs.

Program Details

Duration :3 months (Once a week)

Eligibility :10th Pass

Medium of Instruction : English

Fee Structure

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Details

Bakery products including cakes, cookies, pastries, icings, chocolates and breads areincluded in the syllabus.

Examination Scheme

1. Practical examination of 100 marks would be conducted at the end of the course.
2. Grades would be awarded based on practical performance.

Opportunities at the Exit Points

Reputed bakery-manufacturing units.
Starting an individual bakery unit.

CERTIFICATE COURSE IN INDIAN COOKERY

Objective

To acquaint students with cookery subject and enable them to start a small catering unit.

Program Details

Duration :3 months (Once a week)

Eligibility :10th Pass

Medium of Instruction : English

Fee Structure

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Details

Regional Indian cookery is the syllabus.

Examination Scheme

1. Practical examination of 100 marks would be conducted at the end of the course.
2. Grades would be awarded based on practical performance.

Opportunities at the Exit Points

Reputed 3 star category hotels or 'A' grade restaurants in kitchen department.
Starting your own catering unit.