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Department of UITHM

Exclusive Programs Aloft Opportunities

Course Curriculum

Course Curriculum of various departments at Chandigarh University has been designed taking into consideration the skill-set required by the industry. Elite experts from Academia and Industry give their input and guidance for designing the flexible curriculum for the students. Further, placement assistance in terms of grooming their verbal, aptitude and technical skills is a part of the curriculum that makes students ready for potential market.


B.Sc. HHM

Semester 1

Course Code

Course Title

Category

L

T

P

S

Credits

HHT-101

Foundation Course in Food Production

DC

2

0

0

-

2

HHT-102

Foundation Course in Food and Beverage Service

DC

2

0

0

-

2

HHT-103

Foundation course in Front office

DC

2

0

0

-

2

HHT-104

Foundation Course in Housekeeping

DC

2

0

0

-

2

HHP-105

Hospitality Professional Essentials -1

DC

0

0

3

-

1.5

UCT - 143

Environment & Waste Management

UC

3

0

0

-

3

HHP-106

Foundation Course in Food Production

DC

0

0

4

-

2

HHP-107

Bakery practical –I

DC

0

0

3

-

1.5

HHP-108

Foundation Course in Food and Beverage

DC

0

0

2

-

1

HHP-109

Foundation Course in Front office

DC

0

0

2

-

1

HHP-110

Foundation Course in Housekeeping

DC

0

0

2

-

1

HHY-111

Workshop on Grooming , Social Etiquettes & Manners I

MNG

0

0

2

-

1

UCY-196

Life skills and Mentoring -I

MNG / UC

0

1

0

-

1


Semester 2

Course code

Course Title

Category

L

T

P

S

Credits

UCT -191

Communication skills

UC

2

0

0

-

2

HHT-151

Food Production Operations

DC

3

0

0

-

3

HHT-152

Food and Beverage Service Operations

DC

3

0

0

-

3

HHT-153

Front office Operations

DC

2

0

0

-

2

HHT-154

Housekeeping Operations

DC

2

0

0

-

2

HHP-155

Food Production Operations

DC

0

0

4

-

2

HHP-156

Bakery Practical – II

DC

0

0

4

-

2

UCP -192

Communication skills practical

UC

0

0

2

-

1

HHP-157

Food and Beverage Service Operations

DC

0

0

2

-

1

HHP-158

Front office Operations

DC

0

0

2

-

1

HHP-159

Housekeeping Operations

DC

0

0

2

-

1

HHY-111

Workshop on Grooming , Social Etiquettes & Manners I

MNG

0

0

2

-

1

 UCY-196

Life Skills and  Mentoring  II

MNG/ UC

0

1

0

-

1

HHY-162

MOOCs

MNG

0

0

0

4

2


Semester 3/4

Course code

Category

Course Title

L

T

P

S

Credits

HHT-201

DC

Quantity Food Production

2

0

0

-

2

HHT-202

DC

Bar Operation -1

2

0

0

-

2

HHT-203

DC

Room Division Operation

2

0

0

-

2

HHT-212

DC

Food Safety &Hygiene

2

0

0

-

2

UCT-241

UC

Social and Professional Ethics

2

0

0

-

2

UCT- 292

UC

Introduction to Management and Leadership

2

0

0

-

2

TDP-207

DC

Soft Skills – DCD

0

0

4

-

2

HHP-206

DC

Quantity food Production

0

0

4

-

2

HHP-208

DC

Bar Operations Practical

0

0

2

-

1

HHP-209

DC

PMS

0

0

2

-

1

HHP-210

DC

Laundry Operations

0

0

2

-

1

HHP-211

HSMC

Computer Applications for  Hospitality

0

0

2

-

1

UCT-248

UC

Introduction to Artificial Intelligence

1

0

0

-

1

UCY -296

UC

Life Skills and  Mentoring  III

0

1

0

-

1

HHY- 213

MOOCS

Hospitality Management (MOOCS)

0

0

0

4

2

HHI-251

TR

Industrial Training (IT) 20  weeks

0

0

0

48

24


Semester 5

Course code

Category

Course Title

L

T

P

S

Credits

HHT -301

HSMC

Hospitality Sales and Marketing

2

0

0

-

2

HHT-302

HSMC

Hospitality Accounting

2

0

0

-

2

HH*-***

DE

ELECTIVE –I

3

0

0

-

3

HH*-***

DE

ELECTIVE-II

3

0

0

-

3

HH*-***

DE

ELECTIVE PRACTICAL –I

0

0

4

-

2

HH*-***

DE

ELECTIVE PRACTICAL –II

0

0

4

-

2

HHT-307

HSMC

Human Resource Management

2

0

0

-

2

TDP- 257

TR

Soft Skills

0

0

2

-

1

UCT-249

UC

Entrepreneurship

1

0

0

-

0

HHY- 310

MOOCS

Hospitality Management (MOOCS)

0

0

0

8

4

OE

OE

Open Elective

3

0

0

-

3

HHA-303

DE

Food Production –I

3

0

0

0

3

HHA-304

DE

Food and Beverage Service -I

3

0

0

0

3

HHA-305

DE

Food Production Practical - I

0

0

4

0

2

HHA-306

DE

Food and Beverage Service practical -I

0

0

4

0

2

HHB-303

DE

Front office Management  -I

3

0

0

0

3

HHB-304

DE

Housekeeping Management -I

3

0

0

0

3

HHB-305

DE

Front office Management  Practical -I

0

0

4

0

2

HHB-306

DE

Housekeeping Management Practical -I

0

0

4

0

2


Semester 6

Course code

Category

Course Title

L

T

P

S

Credits

HHT-352

HSMC

Hospitality Law

2

0

0

0

2

HH*-***

DE

ELECTIVE –III

2

0

0

0

2

HH*-***

DE

ELECTIVE-IV

2

0

0

0

2

HH*-***

DE

ELECTIVE PRACTICAL –III

0

0

3

0

1.5

HH*-***

DE

ELECTIVE PRACTICAL –IV

0

0

2

0

1

HH*-***

DE

ELECTIVE PRACTICAL –V

0

0

3

0

1.5

HHT-357

HSMC

Customer Relationship and Management

2

0

0

0

2

HHY-351

MOOCS

Introduction to global Hospitality Management (MOOCS2/Simulation 2)

0

0

0

0

3

HHY 361

RP

Entrepreneurship Project

0

0

0

0

2

HHA-353

DE

Food Production –II

2

0

0

0

2

HHA-354

DE

Food and Beverage Service-II

2

0

0

0

2

HHA-355

DE

Food Production Practical-II

0

0

3

0

1.5

HHA-356

DE

Food and Beverage Service practical-II

0

0

2

0

1

HHA-357

DE

Food Production (Bakery)

0

0

3

0

1.5

HHB-353

 DE

Front office Management -II

2

0

0

 0

2

HHB-354

 DE

Housekeeping  Management -II

2

0

0

 0

2

HHB-355

 DE

Front Office Management  Practical -II

0

0

3

0

1.5

HHB-356

 DE

Housekeeping Management Practical -II

0

0

2

0

1

HHB-357

DE

Safety , Security and First Aid  Practical – I

0

0

3

0

1.5


B.Sc. HHM - (Specialisation in Restaurant and Catering Management)

Semester 1

Course Code

Category

Course Title

L

T

P

S

Credits

HHT-101

DC

Foundation Course in Food Production

2

0

0

0

2

HHT-102

DC

Foundation Course in Food and Beverage Service

2

0

0

0

2

HHT-103

DC

Foundation Course in Front office

2

0

0

0

2

HHT-104

DC

Foundation Course in Housekeeping

2

0

0

0

2

HHP-105

DC

Hospitality Professional Essentials -1

0

0

3

0

1.5

UCT – 143

UC

Environment & Waste Management

3

0

0

0

3

HHP-106

DC

Foundation Course in Food Production

0

0

4

0

2

HHP-107

DC

Bakery Practical –I

0

0

3

0

1.5

HHP-108

DC

Foundation Course in Food and Beverage Service Practical

0

0

2

0

1

HHP-109

DC

Foundation Course in Front office Practical

0

0

2

0

1

HHP-110

DC

Foundation Course in Housekeeping Practical

0

0

2

0

1

HHY-111

MNG

Workshop on Grooming , Social Etiquettes & Manners I

0

0

2

0

1

UCY-196

MNG / UC

Life skills and Mentoring –I

0

1

0

0

1


Semester 2

Course code

Category

Course Title

L

T

P

S

Credits

UCT -191

UC

Communication skills

2

0

0

0

2

HHT-151

DC

Food Production Operations

3

0

0

0

3

HHT-152

DC

Food and Beverage Service Operations

3

0

0

0

3

HHT-153

DC

Front office Operations

2

0

0

0

2

HHT-154

DC

Housekeeping Operations

2

0

0

0

2

HHP-155

DC

Food Production Operations

0

0

4

0

2

HHP-156

DC

Bakery Practical – II

0

0

4

0

2

UCP -192

UC

Communication skills practical

0

0

2

0

1

HHP-157

DC

Food and Beverage Service Operations

0

0

2

0

1

HHP-158

DC

Front office Operations

0

0

2

0

1

HHP-159

DC

Housekeeping Operations

0

0

2

0

1

HHY-160

MNG

Workshop on Grooming , Social Etiquettes & Manners I

0

0

2

0

1

UCY-196

MNG/UC

Life Skills and  Mentoring  II

0

1

0

0

1

HHY-162

MNG

MOOCs

0

0

0

0

2


Semester-3

Course code

Category

Course Title

L

T

P

S

Credits

UCT-249

UC

Introduction to Artificial Intelligence

1

0

0

0

1

RCT-201

DC

Quantity Catering Production

3

0

0

0

3

RCT-202

DC

Introduction to Restaurant Management

3

0

0

0

3

RCT-203

HSMC

Engineering & Maintenance

2

0

0

 

2

RCT- 210

DC

Food safety and Hygiene

2

0

0

0

2

RCP -211

DC

Soft skills

0

0

4

0

2

UCT -241

UC

Social & Professional Ethics

2

0

0

0

2

UCT-292

UC

Introduction to Management & Leadership

2

0

0

0

2

RCP-207

DC

Quantity Food Production Practical

0

0

4

0

2

RCP-208

DC

Cafeteria Operations

0

0

2

0

1

RCP-209

HSMC

Computer application  for Hospitality

0

0

2

0

1


Semester-4

Course code

Category

Course Title

L

T

P

Credits

RCT-251

HSMC

Hospitality Sales and Marketing

2

0

0

 0

2

RCT-252

DC

Kitchen Designing and Layout

3

0

0

 0

3

RCT-253

DC

Quick Service Restaurant  Operations

2

0

0

 0

2

RCT-254

HSMC

Hospitality Accounting

2

0

0

 0

2

TDP- 257

TR

Soft Skills

0

0

4

 0

2

RCT- 255

HSMC

Human Resources Management

2

0

0

 0

2

RCP-256

DC

International cuisines

0

0

4

 0

2

RCP-258

DC

Bar Operations

0

0

2

 0

1

RCP-259

DC

Indian Halwai

0

0

4

 0

2

UCT-248

UC

Entrepreneurship

1

0

0

0

1

OE

OE

Open elective

3

0

0

 0

3


Semester-5

Course code

Category

Course Title

L

T

P

Credits

RCT- 311

DC

Advanced Catering Management

3

0

0

 0

3

RCT-312

DC

Hospitality Laws in  India

2

0

0

 0

2

RCT-313

DC

Restaurant Theme Designing

3

0

0

 0

3

RCT-314

DC

Farm to Plate

2

0

0

 0

2

RCT-315

HSMC

Customer Relationship Management

2

0

0

 0

2

RCP-316

DC

Hospitality Professional Skill Practical-3

0

0

4

 0

2

RCP-317

DC

Advanced Food Production

0

0

4

 0

2

RCP-318

DC

Food Production Entremets

0

0

3

 0

1.5

RCP-319

DC

Restaurant Theme Designing Practical

0

0

3

 0

1.5

RCP-320

DC

Farm to Plate Practical

0

0

2

 0

1


Semester-6

Course code

Category

Course Title

L

T

P

 S

RCI-351

TR

Industrial Training (IT) 20  weeks

0

0

0

 0

B.Sc. HHM - (specialisation in Resort and Event Management)

Semester 1

Course Code

Course Title

Category

L

T

P

S

Credits

HHT-101

Foundation Course in Food Production

DC

2

0

0

-

2

HHT-102

Foundation Course in Food and Beverage Service

DC

2

0

0

-

2

HHT-103

Foundation course in Front office

DC

2

0

0

-

2

HHT-104

Foundation Course in Housekeeping

DC

2

0

0

-

2

HHP-105

Hospitality Professional Essentials -1

DC

0

0

3

-

1.5

UCT - 143

Environment & Waste Management

UC

3

0

0

-

3

HHP-106

Foundation Course in Food Production

DC

0

0

4

-

2

HHP-107

Bakery practical –I

DC

0

0

3

-

1.5

HHP-108

Foundation Course in Food and Beverage

DC

0

0

2

-

1

HHP-109

Foundation Course in Front office

DC

0

0

2

-

1

HHP-110

Foundation Course in Housekeeping

DC

0

0

2

-

1

HHY-111

Workshop on Grooming , Social Etiquettes & Manners I

MNG

0

0

2

-

1

UCY-146

Life skills and Mentoring -I

MNG / UC

0

1

0

-

1


Semester 2

Course code

Course Title

Category

L

T

P

S

Credits

UCT -191

Communication skills

UC

2

0

0

-

2

HHT-151

Food Production Operations

DC

3

0

0

-

3

HHT-152

Food and Beverage Service Operations

DC

3

0

0

-

3

HHT-153

Front office Operations

DC

2

0

0

-

2

HHT-154

Housekeeping Operations

DC

2

0

0

-

2

HHP-155

Food Production Operations

DC

0

0

4

-

2

HHP-156

Bakery Practical – II

DC

0

0

4

-

2

UCP -192

Communication skills practical

UC

0

0

2

-

1

HHP-157

Food and Beverage Service Operations

DC

0

0

2

-

1

HHP-158

Front office Operations

DC

0

0

2

-

1

HHP-159

Housekeeping Operations

DC

0

0

2

-

1

HHY-111

Workshop on Grooming , Social Etiquettes & Manners I

MNG

0

0

2

-

1

 UCY-196

Life Skills and  Mentoring  II

MNG/ UC

0

1

0

-

1

HHY-162

MOOCs

MNG

0

0

0

4

2


Semester-3

Course code

Course Title

Category

L

T

P

S

Credits

RET-201

Introduction to Events Management

DC

3

0

0

-

3

RET-202

Engineering and Maintenance

DC

2

0

0

-

2

RET-203

Introduction to Wellness and Spa

DC

3

0

0

-

3

RET-204

Introduction to Resorts Management

DC

3

0

0

-

3

RET-205

MICE

HSMC

3

0

0

-

3

TDP-207

Soft Skills

TR

0

0

4

-

2

UCT-241

Social and Professional Ethics

UC

2

0

0

-

2

REP-207

Events Management Practical

DC

0

0

4

-

2

REP-208

Theme Designing and Planning

DC

0

0

2

-

1

REP-209

Regional Tourism Circuit

DC

0

0

2

-

1

UCT-249

Introduction to Artificial Intelligence

UC

1

0

0

-

1


Semester-4

Course code

Course Title

Category

L

T

P

S

Credits

RET-251

Events Management Process

DC

2

0

0

-

2

RET-252

Human Resources Management

HSMC

2

0

0

-

2

RET-253

Hospitality Accounting

HSMC

2

0

0

-

2

RET-254

Entertainment Management

DC

2

0

0

-

2

RET-256

Research Methodology

HSMC

2

0

0

-

2

UCT-292

Introduction to Management and Leadership

UC

2

0

0

-

2

TDP-257

Soft skills

TR

0

0

4

-

2

REP-260

Computer application

HSMC

0

0

2

-

1

REP-261

PMS

DC

0

0

2

-

1

RET -264

Resort Planning and Development

DC

2

0

0

-

2

REP-265

Marketing Event Planning business

HSMC

0

0

4

-

2

UCT-248

Entrepreneurship

UC

1

0

0

-

1

REY-263

MOOCS

MNG

0

0

0

6

4

REY- 262

Principles of Management & Organizational Behaviour

MNG

2

0

0

-

2

UCY-296

Life Skill and Mentoring

UC

0

1

0

-

1

UCT-297

Gender equality and women Empowerment

MNG

0

0

0

2

2


Semester-5

Course code

Course Title

Category

L

T

P

S

Credits

REI-311

Industrial Training (IT) 20  weeks

TR

0

0

0

 40

20


Semester-6

Course code

Course Title

Category

L

T

P

S

Credits

RET-355

Hospitality & Events Law

DC

3

0

0

-

3

RET-356

Events Management Production process

DC

3

0

0

-

3

RET-358

Wedding Planning and function management

DC

2

0

0

-

2

RET-359

Banqueting operations and Management

DC

2

0

0

-

2

RET-360

Corporate Event Planning and function

DC

2

0

0

-

2

RET-361

Customer Relationship Management

HSMC

2

0

0

-

2

REP-362

Event Catering

DC

0

0

4

-

2

REP-363

Adventure and Sports Management

DC

0

0

4

-

2

REP-366

Research Methodology lab

HSMC

0

0

2

-

1

**O-***

Open elective

OE

3

0

0

-

3

B.Sc. Culinary Sciences