Calicut University BSc Hotel Management and Culinary Arts

Eligibility:-
A pass (eligible for higher studies) in the Higher Secondary Examination or its equivalent with a minimum of 27 GPV, with Mathematics as one of the papers. A

concession of 3 GPV will be given to OBC/OEC candidates The SC/ST candidates need get only a pass (eligible for higher studies)

Syllabus:-

Semester I

Communicative skills in English
Critical Reasoning writing and presentation
Communicative French
Food & Beverage Production – I (theory)
Food & Beverage Service – I (theory)
Accommodation Operation (theory)

Semester II

Sustainable environment and other contemporary issues
Indian Constitution
Culinary French
Food & Beverage Production – I (practical)
Food & Beverage Service – I (practical)
Front Office (theory)

Semester – III

History and Philosophy of science
General informatics
Nutrition Hygiene and Sanitation
Quantity Cooking
Advanced Food & Beverage Production – II (theory)
Indian Confectionary

Semester – IV

Entrepreneurship Development
Basics of Business and Management
Advanced Food & Beverage Production – II (practical)
Industrial, Airlines and Fast food Catering
Banquets and Buffets
Materials Managemen

Semester – V

Advanced Bakery and Confectionary
Advanced Garde manger and Culinary Arts
Food Beverage Management
Research Methodology
Facility Planning and Kitchen Designing
Hotel Accounting

Semester – VI

Project
Hotel Report
Hotel sales and Marketing
Human Resource Management
Training and development

University of Calicut is an affiliating university located at Thenjipalam, Malappuram Recognized by the University Grants Commission (UGC) this university has a number of off-ca