university

University Affiliation

Kavikulaguru Kalidas Sanskrit University
placement

Eligibility

10+2 any stream (Art/ Science / Commerce/ MCVC), 1 year Diploma in Hotel Management
duration

Duration of Program

3 years (Semester Pattern)
calendar

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Top BSc Hospitality Studies College in Pune

Objective

Creating professional to work in Hospitality secotrs

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Program Outline

First Year

Semester I

 

Course CR (T/P) Course Code Course Title Instruction Hrs. / Week Scheme of Examination

Evaluation

 Credits
Int Ext Total
Subject – 1  2 (T) + 2 (P) HS 101 Food Production – I (T) 2 15 35 50 02
Food Production – I (P) 4 15 35 50 02
Subject – 2  2 (T) + 2 (P) HS 102 Food & Beverage Service – I (T) 2 15 35 50 02
Food & Beverage Service – I (P) 4 15 35 50 02
Subject – 3  2 (T) + 2 (P) HS 103 Rooms Division – I (T) 2 15 35 50 02
Rooms Division – I (P) 4 15 35 50 02
GE / OE                    2 (T) OE-101-PHL Professional and Administrative Ethics 2 15 35 50 02
SEC                    2 (T) SEC-101-HS Personality Development 2 15 35 50 02
IKS                    2 (T) HIS- 101 Indian Knowledge System (IKS) (Generic) 2 15 35 50 02
AEC                    2 (T) AEC- 101 English: Professional Communication Skills 2 15 35 50 02
VEC                    2 (T) VEC- 101 Environment Education – I 2 15 35 50 02
CC                  (–) —– —– —– —– —– —– —–
Total 550 22

Semester II

 

Course CR (T/P) Course Code Course Title Instruction Hrs. / Week Scheme of Examination

Evaluation

 Credits
Int Ext Total
Subject – 1                     2 (T) + 2 (P) HS 151 Food Production – II (T) 2 15 35 50 02
Food Production – II (P) 4 15 35 50 02
Subject – 2  2 (T) + 2 (P) HS 152 Food & Beverage Service – II (T) 2 15 35 50 02
Food & Beverage Service – II (P) 4 15 35 50 02
Subject – 3  2 (T) + 2 (P) HS 153 Rooms Division – II (T) 2 15 35 50 02
Rooms Division – II (P) 4 15 35 50 02
GE / OE           2 (T) OE-151-PHL Professional and Administrative Ethics 2 15 35 50 02
SEC              2 (T) SEC-151-HS Soft Skills for Hospitality Professionals 2 15 35 50 02
IKS               (–) —– —– —– —– —– —– —–
AEC             2 (T) AEC- 151 English: Professional Communication Skills 2 15 35 50 02
VEC             2 (T) VEC- 151 Environment Education – II 2 15 35 50 02
CC               2 (P) CC- 151 Yoga Education (P) 4 15 35 50 02
Total 550 22

Second Year

Semester III

Vertical Program Cr (T/P)  

Course Code

  

Course Title

 Instruction Hrs. / Week Scheme of Examination

Evaluation

  

Credits
Int Ext Total
 

 

 

Major Core 8 (T) + 4 (P)

  

MJ/MJP

 Subject – 1 / Subject – 2 / Subject – 3 ( T ) Part 1 4 30 70 100 4
Subject – 1 / Subject – 2 / Subject – 3 ( P ) Part 1 4 15 35 50 2
Subject – 1 / Subject – 2 / Subject – 3 ( T ) Part 2 4 30 70 100 4
Subject – 1 / Subject – 2 / Subject – 3 ( P ) Part 2 4 15 35 50 2
HS 201 Subject 1                    Food Production – III
HS 202 Subject 2                    Food & Beverage Service – III
HS 203 Subject 3                    Rooms Division – III
Minor

2 (T) + 2 (P)

 MN/MNP Subject – 1 / Subject – 2 / Subject – 3 ( T ) 2 15 35 50 2
Subject – 1 / Subject – 2 / Subject – 3 ( P ) 4 15 35 50 2
HS 241 Subject 1  Food Production – III
HS 242 Subject 2  Food & Beverage Service – III
HS 243 Subject 3  Rooms Division – III
Major Elective —– —– —– —– —– —– —–
GE/OE 2 (T) HS 204

A/B

 University Basket Applicable to us  

2

  

15

  

35

  

50

  

2
A) Food Hygiene & Safety
B) MICE Management
IKS

(Major Specific) 2 (T)

 HS 205                 IKS Heritage Hotels of India 2 15 35 50 2
AEC 2 (T) AEC-231-HIN / AEC-232-MAR MIL – I (Hindi) / 2 15 35 50 2
MIL – II (Marathi)
Total 550 22

Semester IV

 

Vertical Course Cr (T/P)  

Course Code

  

Course Title

 Instruction Hrs. / Week Scheme of Examination

Evaluation

  

Credits
Int Ext Total
 

 

 

Major Core 8 (T) + 4 (P)

  

MJ/MJP

 Subject – 1 / Subject – 2 / Subject – 3 ( T ) Part 1 4 30 70 100 4
Subject – 1 / Subject – 2 / Subj ect – 3 ( P ) Part 1 4 15 35 50 2
Subject – 1 / Subject – 2 / Subject – 3 ( T ) Part 2 4 30 70 100 4
Subject – 1 / Subject – 2 / Subject – 3 ( P ) Part 2 4 15 35 50 2
HS 251 Subject 1  Food Production – IV
HS 252 Subject 2  Food & Beverage Service – IV
HS 253 Subject 3  Rooms Division – IV
 

Minor 2 (T)

 MN Subject – 1 / Subject – 2 / Subject – 3 ( T ) 2 15 35 50 2
HS 291 Subject 1  Food Production – IV
HS 292 Subject 2  Food & Beverage Service – IV
HS 293 Subject 3  Rooms Division – IV
 

 

Major Elective 2 (T) + 2 (P)

 MJE/MJEP Major Elective 1 (T) 2 15 35 50 2
Major Elective 1 (P) 4 15 35 50 2
HS 311 Food Science, Nutrition & Menu Management
HS 312 Functional & Therapeutic Beverages
HS 313 Facility Management & Sustainability Practices
 

GE/OE 2 (T)

  

HS 254

A/B

 University Basket Applicable to us  

 

2

  

 

15

  

 

35

  

 

50

  

 

2
A)Human Resource Management (HRM) in Hospitality Industry
B) Customer Relationship Management (CRM) in Hospitality Industry
AEC 2 (T) AEC-281-HIN / AEC-282-MAR MIL – I (Hindi) 2 15 35 50 2
MIL – II (Marathi)
Total 550 22

Third Year

Semester V

 

Vertical Course Cr (T/P) Course Code  

Course Title

 Instruction Hrs. / Week Scheme of Examination Evaluation  

Credits
Int Ext Total
OJT

4 (P)

  

 

HS 301

  

 

Industrial Training

  

 

16

  

 

100

  

 

300

  

 

400

  

 

16
CC

2+2 (P)
VSC 2+2+2+2 (P)
FP/CEP 2+2+2 (P) HS 302 Project Report 6 50 100 150 6
Total 550 22

Semester VI

Vertical Course Cr (T/P) Course Code  

Course Title

 Instruction Hrs. / Week Scheme of Examination

Evaluation

  

Credits
Int Ext Total
 

 

 

Major Core 8 (T) + 4 (P)

  

MJ/MJP

 Subject – 1 / Subject – 2 / Subject – 3 ( T ) Part 1 4 30 70 100 4
Subject – 1 / Subject – 2 / Subject – 3 ( P ) Part 1 4 15 35 50 2
Subject – 1 / Subject – 2 / Subject – 3 ( T ) Part 2 4 30 70 100 4
Subject – 1 / Subject – 2 / Subject – 3 ( P ) Part 2 4 15 35 50 2
HS 351 Subject 1  Food Production – V
HS 352 Subject 2  Food & Beverage Service – V
HS 353 Subject 3  Rooms Division – V
 

Minor

2 (T) + 2 (P)

 MN/MNP Subject – 1 / Subject – 2 / Subject – 3 ( T ) 2 15 35 50 2
Subject – 1 / Subject – 2 / Subject – 3 ( P ) 4 15 35 50 2
HS 391 Subject 1  Food Production – V
HS 392 Subject 2  Food & Beverage Service – V
HS 393 Subject 3  Rooms Division – V
 

Major Elective 2 (T) + 2 (P)

 MJE/MJEP Major Elective 2 (T) 2 15 35 50 2
Major Elective 2 (P) 4 15 35 50 2
HS 361 Food Presentation, Photography & Reporting
HS 362 Event Management
HS 363 Marketing & Revenue Management
SEC 2 (T) HS 354 SEC Tourism Operations in Hospitality 2 15 35 50 2
Total 550 22

How to Apply

Eligibility

10+2 any stream (Art/ Science / Commerce/ MCVC), 1 year Diploma in Hotel Management

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