Course Curriculum That Satisfies Global Education Standards.

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.

Semester 1st

Code	Course Name	Course Type	L	T	P	C	CH
21HHT111	Foundation Course in Food Production	PC	2	0	0	2	2
21HHT112	Foundation Course in Food and Beverage Service	PC	2	0	0	2	2
21HHT113	Foundation course in Front office	PC	2	0	0	2	2
21HHT114	Foundation Course in Housekeeping	PC	2	0	0	2	2
21HHP115	Hospitality Professional Essentials 1	PC	0	0	3	1.5	3
21HHP116	Foundation Course in Food Production Practical	PC	0	0	4	2	4
21HHP117	Bakery practical –I	PC	0	0	3	1.5	3
21HHP118	Foundation Course in Food and Beverage Practical	PC	0	0	2	1	2
21HHP121	Foundation Course in Front office Practical	PC	0	0	2	1	2
21HHP122	Foundation Course in Housekeeping Practical	PC	0	0	2	1	2
21HHY123	Workshop on Grooming, Social Etiquettes & Manners I	MNG	0	0	2	1	2
21UCT142	Introduction to Management & Leadership	UC	2	0	0	2	2
21UCY144	Environment waste & disaster Management	MNG	3	0	0	3	3
21UCY146	Life skills and Mentoring –I	MNG	0	1	0	1	1
TOTAL			11	1	18	18	32

Semester 2nd

Code	Course Name	Course Type	L	T	P	S	C	CH
21UCT191	Communication skills	UC	2	0	0	0	2	2
21HHT151	Food Production Operations	PC	2	0	0	0	2	2
21HHT152	Food and Beverage Service Operations	PC	2	0	0	0	2	2
21HHT153	Front office Operations	PC	2	0	0	0	2	2
21HHT154	Housekeeping Operations	PC	2	0	0	0	2	2
21HHP155	Food Production Operations Practical	PC	0	0	4	0	2	4
21HHP156	Bakery Practical –II	PC	0	0	3	0	1.5	3
21UCP 192	Communication skills Lab	UC	0	0	2	0	1	2
21HHP157	Food and Beverage Service Operations Practical	PC	0	0	2	0	1	2
21HHP158	Front office Operations Practical	PC	0	0	2	0	1	2
21HHP161	Housekeeping Operations Practical	PC	0	0	2	0	1	2
21HHP162	Hospitality Professional Essentials -2	PC	0	0	3	0	1.5	3
21HHY163	Workshop on Grooming Social Etiquettes & Manners II	MNG	0	0	2	0	1	2
21HHM164	MOOCs	MC	0	0	0	8	4	0
21UCY196	Life Skills and Mentoring II	MNG	0	1	0	0	1	1
21UCX197	Gender Equity and Women Empowerment	SSMNG	0	0	0	2	1	0
TOTAL			10	1	20	10	19	31

Semester 3rd (Core / Mandatory Courses)

Code	Course Name	Course Type	L	T	P	S	C	CH
21HHT225	Hospitality & General Awareness	PC	2	0	0	0	2	2
21TDP217	Soft Skills – DCD	PC	0	0	4	0	2	4
21HHY226	Employability Enhancement Course I (Social Media Marketing for Hospitality)	MNG	1	0	0	0	1	1
21HHY227	Employability Enhancement Course II (Blogging, Content Marketing & Vlogging)	MNG	1	0	0	0	1	1
21HHY228	Employability Enhancement Course III (Retail Management -Merchandising, Distribution and Marketing)	MNG	1	0	0	0	1	1
21HHM231	MOOCS	MC	0	0	0	8	4	0
21UCX245	Social & Professional Ethics	SSMNG	0	0	0	2	1	0
21UCY246	Life Skills and Mentoring III	MNG	0	1	0	0	1	1
21UCX249	Entrepreneurship	SSMNG	0	0	0	2	1	0
TOTAL			5	1	4	12	4	8

Semester 3rd (ELECTIVES) B.Sc. HHM

Code	Course Name	Course Type	L	P	C	CH
21HHA212	Quantity Food Production	PE	2	0	2	2
21HHA213	Bar Operation -1	PE	2	0	2	2
21HHA214	Room Division Operation	PE	2	0	2	2
21HHA215	Food Safety & Hygiene	PE	2	0	2	2
21HHA216	Quantity food Production Practical	PE	0	4	2	4
21HHA218	PMS Practical	PE	0	2	1	2
21HHA221	Laundry Operations Practical	PE	0	2	1	2
21HHA222	Customer Relationship Management	PE	2	0	2	2
21HHA223	Bar Operations Practical	PE	0	2	1	2
21HHA224	Computer Applications for Hospitality Practical	PE	0	2	1	2
TOTAL			10	12	16	22

OR

Code	Course Name	Course Type	L	T	P	S	C	CH
21HHI211	Industrial Training (IT) 20 Weeks	TR	0	0	0	0	20	-
TOTAL			0	0	0	0	20	-

Semester 3rd (ELECTIVES) B.Sc. HHM (REM)

Code	Course Name	Course Type	L	P	C	CH
21REB211	Introduction to Events Management	PE	3	0	3	3
21REB212	MICE	PE	2	0	2	2
21REB213	Introduction to Resorts Management	PE	2	0	2	2
21REB214	Human Resource Management	PE	2	0	2	2
21REB215	Engineering and Maintenance	PE	2	0	2	2
21REB216	Theme Designing and Planning Practical	PE	0	4	2	4
21REB218	Events Management Practical	PE	0	4	2	4
21REB219	Regional Tourism Circuit Practical	PE	0	2	1	2
TOTAL			11	10	16	22

Semester 3rd (ELECTIVES) B.Sc. HHM (RCM)

Code	Course Name	Course Type	L	P	C	CH
21RCC211	Quantity Catering Production	PE	3	0	3	3
21RCC212	Introduction to Restaurant Management	PE	3	0	3	3
21RCC213	Food safety and Hygiene	PE	2	0	2	2
21RCC214	Human Resource Management	PE	2	0	2	2
21RCC215	Engineering & Maintenance	PE	2	0	2	2
21RCC216	Bar Operations Practical	PE	0	2	1	2
21RCC218	Quantity Food Production Practical	PE	0	4	2	4
21RCC221	Cafeteria Operations Practical	PE	0	2	1	2
TOTAL			12	8	16	20

Semester 4th (Core / Mandatory Courses)

Code	Course Name	Course Type	L	T	P	C	CH
21HHT268	Customer Relationship Management	PC	2	0	0	2	2
21TDP257	Soft Skills – DCD	PC	0	0	4	2	4
21UCY296	Life Skills and Mentoring IV	MNG	0	1	0	1	1
TOTAL			0	1	6	3	7

Semester 4th (ELECTIVES) B.Sc. HHM

Code	Course Name	Course Type	L	P	S	C	CH
21HHA252	Quantity Food Production	PE	2	0	0	2	2
21HHA253	Bar Operation -1	PE	2	0	0	2	2
21HHA254	Room Division Operation	PE	2	0	0	2	2
21HHA255	Food Safety & Hygiene	PE	2	0	0	2	2
21HHA256	Quantity food Production Practical	PE	0	4	0	2	4
21HHA258	PMS Practical	PE	0	2	0	1	2
21HHA261	Laundry Operations Practical	PE	0	2	0	1	2
21HHA262	Bar Operations Practical	PE	0	2	0	1	2
21HHA263	Hospitality & General Awareness	PE	2	0	0	2	2
21HHA264	Computer Applications for Hospitality Practical	PE	0	2	0	1	2
21HHY265	Employability Enhancement Course I (Social Media Marketing for Hospitality)	MNG	1	0	0	1	1
21HHY266	Employability Enhancement Course II (Blogging, Content Marketing & Vlogging)	MNG	1	0	0	1	1
21HHY267	Employability Enhancement Course III (Retail Management -Merchandising, Distribution and Marketing)	MNG	1	0	0	1	1
21HHM271	MOOCS	MC	0	0	8	4	0
21UCX295	Social & Professional Ethics	SSMNG	0	0	2	1	0
21UCX299	Entrepreneurship	SSMNG	0	0	2	1	0
TOTAL			13	10	0	16	23

OR

Code	Course Name	Course Type	L	T	P	S	C	CH
21HHI251	Industrial Training (IT) 20 Weeks	TR	0	0	0	0	20	-
TOTAL			0	0	0	0	20	-

Semester 4th (ELECTIVES) B.Sc. HHM (REM)

Code	Course Name	Course Type	L	P	C	CH
21REB251	Events Management Process	PE	2	0	2	2
21REB252	Hospitality Accounting	PE	3	0	3	3
21REB253	Entertainment Management	PE	2	0	2	2
21REB254	Introduction to Wellness and Spa	PE	3	0	3	3
21REB255	Research Methodology	PE	2	0	2	2
21REB256	Adventure and Sports Management Practical	PE	0	2	1	2
21REB258	Computer Applications for Hospitality Practical	PE	0	2	1	2
21REB261	Marketing Event Planning Business Practical	PE	0	4	2	4
TOTAL			12	8	16	20

Semester 4th (ELECTIVES) B.Sc. HHM (RCM)

Code	Course Name	Course Type	L	P	C	CH
21RCC251	Hospitality Sales and Marketing	PE	2	0	2	2
21RCC252	Kitchen Designing and Layout	PE	2	0	2	2
21RCC253	Quick Service Restaurant Operations	PE	2	0	2	2
21RCC254	Hospitality Accounting	PE	3	0	3	3
21RCC255	Menu Engineering and Design	PE	2	0	2	2
21RCC256	Computer Applications for Hospitality Practical	PE	0	2	1	2
21RCC258	International cuisines Practical	PE	0	4	2	4
21RCC261	Indian Halwai Practical	PE	0	4	2	4
TOTAL			11	10	16	21

Semester 5th (Core / Mandatory Courses)

Code	Course Name	Course Type	L	S	C	CH
21HCT321	Hospitality Laws	PC	2	0	2	2
21HHR322	Research Project	RPR	0	2	1	0
21HHM323	MOOCS	MC	0	8	4	0
21OE	Open Elective	UOE	3	0	3	3
TOTAL			5	10	6	5

Semester 5th (ELECTIVES) B.Sc. HHM

Code	Course Name	Course Type	L	P	C	CH
21HHA312	Hospitality Accounting	PE	3	0	3	3
21HH****	ELECTIVE –I	PE	3	0	3	3
21HH****	ELECTIVE-II	PE	3	0	3	3
21HH****	ELECTIVE PRACTICAL –I	PE	0	4	2	4
21HH****	ELECTIVE PRACTICAL –II	PE	0	4	2	4
21HH****	ELECTIVE PRACTICAL – III	PE	0	4	2	4
21HHA318	Leadership for Hospitality Professionals	PE	0	4	2	4
TOTAL			9	16	17	25

FOOD DIVISION - I

Code	Course Name	Course Type	L	P	C	CH
21HHD313	Food Production –I	PE	3	0	3	3
21HHD314	Food and Beverage Service –I	PE	3	0	3	3
21HHD315	Food Production Practical - I	PE	0	4	2	4
21HHD316	Food and Beverage Service practical –I	PE	0	4	2	4
21HHD317	Food Production (Bakery) Practical	PE	0	4	2	4
TOTAL			6	12	12	18

ROOM DIVISION - I

Code	Course Name	Course Type	L	P	C	CH
21HHE313	Front office Management-I	PE	3	0	3	3
21HHE314	Housekeeping Management –I	PE	3	0	3	3
21HHE315	Front office Management Practical–I	PE	0	4	2	4
21HHE316	Housekeeping Management Practical –I	PE	0	4	2	4
21HHE317	Safety, Security and First Aid Practical	PE	0	4	2	4
TOTAL			6	12	12	18

Semester 5th (ELECTIVES) B.Sc. HHM (REM)

Code	Course Name	Course Type	L	P	C	CH
21REB311	Resort and Destination Management	PE	2	0	2	2
21REB312	Events Management Production process	PE	3	0	3	3
21REB313	Wedding Planning and function management	PE	3	0	3	3
21REB314	Banqueting operations and Management	PE	2	0	2	2
21REB315	Sustainable Tourism Planning & Development	PE	3	0	3	3
21REB316	Event Catering Practical	PE	0	4	2	4
21REB317	Research Methodology lab	PE	0	2	1	2
21REB318	PMS Practical	PE	0	2	1	2
TOTAL			13	8	17	20

Semester 5th (ELECTIVES) B.Sc. HHM (RCM)

Code	Course Name	Course Type	L	P	C	CH
21RCC311	Advanced Catering Management	PE	3	0	3	3
21RCC312	Food & Wine Philosophy	PE	2	0	2	2
21RCC313	Restaurant Theme Designing	PE	3	0	3	2
21RCC314	Farm to Plate	PE	3	0	3	3
21RCC315	Farm to Plate Practical	PE	0	2	1	2
21RCC316	Advanced Food Production Practical	PE	0	4	2	4
21RCC317	Food Production Entremets Practical	PE	0	3	1.5	3
21RCC318	Restaurant Theme Designing Practical	PE	0	3	1.5	3
TOTAL			11	12	17	22

Semester 6th (Core / Mandatory Courses)

Code	Course Name	Course Type	L	P	C	CH
21HHT357	Hospitality Sales and Marketing	PC	3	0	3	3
21HHP358	Hospitality Professional Skills	PC	0	2	1	2
TOTAL			3	2	4	5

Semester 6th (ELECTIVES) B.Sc. HHM

Code	Course Name	Course Type	L	P	C	CH
21HHA351	Human Resource Management	PE	3	0	3	3
21HHA352	Sustainable Tourism Planning & Development	PE	3	0	3	3
21HH****	ELECTIVE –III	PE	3	0	3	3
21HH****	ELECTIVE-IV	PE	3	0	3	3
21HH****	ELECTIVE PRACTICAL –IV	PE	0	4	2	4
21HH****	ELECTIVE PRACTICAL –V	PE	0	4	2	4
TOTAL			12	8	16	20

FOOD DIVISION-II

Code	Course Name	Course Type	L	P	C	CH
21HHD353	Food Production –II	PE	3	0	3	3
21HHD354	Food and Beverage Service-II	PE	3	0	3	3
21HHD355	Food Production Practical-II	PE	0	4	2	4
21HHD356	Food and Beverage Service practical-II	PE	0	4	2	4
TOTAL			6	8	10	14

ROOM DIVISION-II

Code	Course Name	Course Type	L	P	C	CH
21HHE353	Front office Management -II	PE	3	0	3	3
21HHE354	Housekeeping Management –II	PE	3	0	3	3
21HHE355	Front Office Management Practical –II	PE	0	4	2	4
21HHE356	Housekeeping Management Practical –II	PE	0	4	2	4
TOTAL			6	8	10	14

Semester 6th (ELECTIVES) B.Sc. HHM (REM)

Code	Course Name	Course Type	L	T	P	S	C	CH
21REI351	Industrial Training (IT) 20 Weeks	TR	0	0	0	0	20	-
TOTAL			0	0	0	0	20	-

Semester 6th (ELECTIVES) B.Sc. HHM (RCM)

Code	Course Name	Course Type	L	T	P	S	C	CH
21RCI351	Industrial Training (IT) 20 Weeks	TR	0	0	0	0	20	-
TOTAL			0	0	0	0	20	-

Semester 1st

Code	Course Name	Course Type	L	T	P	C	CH
21HCT111	Principles of Food Production I	PC	4	0	0	4	4
21HCT112	Introduction to Food & Beverage Service	PC	3	0	0	3	3
21HCT113	Introduction to Hospitality Industry	PC	2	0	0	2	2
21HCP114	Introduction to Culinary Arts	PC	0	0	4	2	4
21HCP115	Introduction to Pre-preparation & Butchery	PC	0	0	4	2	4
21HCP116	Introduction to Bakery & Confectionery	PC	0	0	3	1.5	3
21HCP117	Restaurant & Food Service Operations	PC	0	0	3	1.5	3
21HCP118	Fundamentals of I.T.	PC	0	0	2	1	2
21HCY121	Workshop on Grooming, Social Etiquettes & Manners I	MNG	0	0	2	1	2
21UCY146	Life skills and Mentoring –I	MNG	0	1	0	1	1
21UCY144	Environment waste & disaster Management	MNG	3	0	0	3	3
TOTAL			12	1	18	17	31

Semester 2nd

Code	Course Name	Course Type	L	T	P	S	C	CH
21HCT151	Principles of Food Production II	PC	3	0	0	0	3	3
21HCT152	Introduction to Guest Service Operations	PC	2	0	0	0	2	2
21HCT153	Food Science and Hygiene	PC	2	0	0	0	2	2
21HCT154	Culinary Maths I	BS	2	0	0	0	2	2
21HCT155	Essential Culinary Arts – Indian	PC	0	0	4	0	2	4
21HCP156	Essential Culinary Arts – International	PC	0	0	4	0	2	4
21HCP157	Essential Bakery and Patisserie	PC	0	0	3	0	1.5	3
21HCP158	Guest Service Operations	PC	0	0	3	0	1.5	3
21UCT191	Communication Skills	UC	2	0	0	0	2	2
21UCP192	Communication Skills lab	UC	0	0	2	0	1	2
21HCY161	Workshop on Grooming Social Etiquettes & Manners II	MNG	0	0	2	0	1	2
21UCY196	Life Skills and Mentoring II	MNG	0	1	0	0	1	1
21UCX197	Gender Equity and women Empowerment	SSMNG	0	0	0	2	1	0
21HCM162	MOOCs	MC	0	0	0	8	4	0
TOTAL			11	1	18	10	19	30

Semester 3rd

Code	Course Name	Course Type	L	T	P	S	C	CH
21HCT211	International Cuisine-1	PC	3	0	0	0	3	3
21HCT212	Hospitality and General Awareness (Domain Aptitude Course)	PC	2	0	0	0	2	2
21HCT213	Kitchen Equipments & Quantity Food Production	PC	2	0	0	0	2	2
21HCT214	Regional Cuisine -1	PC	2	0	0	0	2	2
21HCT215	Nutrition and Dietetics Management	PC	2	0	0	0	2	2
21HCT216	Principles of Management	HSS	2	0	0	0	2	2
21TDP217	Soft Skills	PC	0	0	4	0	2	4
21HCP218	Indian cultural Cuisine-1	PC	0	0	4	0	2	4
21HCP221	International Culinary Arts-1	PC	0	0	4	0	2	4
21HCP222	Indian Sweets and Desserts	PC	0	0	4	0	2	4
21HCY223	Employability Enhancement Course I (Social Media Marketing for Hospitality)	MNG	1	0	0	0	1	1
21HCY224	Employability Enhancement Course II (Blogging, Content Marketing & Vlogging)	MNG	1	0	0	0	1	1
21HCY225	Employability Enhancement Course III (Retail Management - Merchandising, Distribution and Marketing)	MNG	1	0	0	0	1	1
21UCX245	Social & professional ethics	SSMNG	0	0	0	2	1	0
21UCY 246	Life Skills and Mentoring III	MNG	0	1	0	0	1	1
TOTAL			15	1	16	2	21	31

Semester 4th

Code	Course Name	Course Type	L	T	P	S	C	CH
21HCT251	Kitchen Management and International Cuisine	PC	2	0	0	0	2	2
21HCT252	Farm to Plate	PC	2	0	0	0	2	2
21HCT253	Regional Cuisine-2	PC	2	0	0	0	2	2
21HCT254	Facility Management	PC	2	0	0	0	2	2
21HCT255	Human resource management	HSS	2	0	0	0	2	2
21HCP256	Indian cultural Cuisine-2	PC	0	0	4	0	2	4
21TDP257	Soft Skills	PC	0	0	4	0	2	4
21HCP258	Advanced Bakery & Confectionery I	PC	0	0	4	0	2	4
21HCP261	Food Art & Plate Presentation I	PC	0	0	4	0	2	4
21HCP262	International Culinary Arts-2	PC	0	0	4	0	2	4
21HCM263	MOOCS	MC	0	0	0	8	4	0
21UCY296	Life Skill and Mentoring IV	MNG	0	1	0	0	1	1
21UCX299	Entrepreneurship	SSMNG	0	0	0	2	1	0
TOTAL			10	1	20	10	20	31

Semester 5th

Code	Course Name	Course Type	L	T	P	S	C	CH
21HCI311	Industrial Training (IT) 20 Weeks	TR	0	0	0	0	20	-
TOTAL			0	0	0	0	20	-

Semester 6th

Code	Course Name	Course Type	L	P	S	C	CH
21HCT351	Kitchen Law	PC	2	0	0	2	2
21HCT352	Leadership Management	HSS	3	0	0	3	3
21HCT353	Food Journalism	PC	2	0	0	2	2
21HCT354	Food and Beverage Pairing	PC	3	0	0	3	3
21HCP355	Advanced Indian Culinary Arts	PC	0	4	0	2	4
21HCP356	Advanced International Culinary Arts	PC	0	4	0	2	4
21HCP357	Advanced Bakery & Confectionery II	PC	0	4	0	2	4
21HCP358	Food Art & Plate Presentation II	PC	0	2	0	1	2
21OE	Open Elective	OPEN	3	0	0	3	3
21HCT362	Food and Wine Philosophy	PC	2	0	0	2	2
21HCR363	Culinary Project	PR	0	0	2	1	0
21HCM364	MOOCS	MC	0	0	8	4	0
TOTAL			15	14	10	23	29

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Department ofHospitality

Course Curriculum

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Course Curriculum That Satisfies Global Education Standards.

Scheme for B.Sc. HHM (Specialization in Resort & Event Management and Restaurant & Catering Management)

Semester 1st

Semester 2nd

Semester 3rd (Core / Mandatory Courses)

Semester 3rd (ELECTIVES) B.Sc. HHM

OR

Semester 3rd (ELECTIVES) B.Sc. HHM (REM)

Semester 3rd (ELECTIVES) B.Sc. HHM (RCM)

Semester 4th (Core / Mandatory Courses)

Semester 4th (ELECTIVES) B.Sc. HHM

OR

Semester 4th (ELECTIVES) B.Sc. HHM (REM)

Semester 4th (ELECTIVES) B.Sc. HHM (RCM)

Semester 5th (Core / Mandatory Courses)

Semester 5th (ELECTIVES) B.Sc. HHM

FOOD DIVISION - I

ROOM DIVISION - I

Semester 5th (ELECTIVES) B.Sc. HHM (REM)

Semester 5th (ELECTIVES) B.Sc. HHM (RCM)

Semester 6th (Core / Mandatory Courses)

Semester 6th (ELECTIVES) B.Sc. HHM

FOOD DIVISION-II

ROOM DIVISION-II

Semester 6th (ELECTIVES) B.Sc. HHM (REM)

Semester 6th (ELECTIVES) B.Sc. HHM (RCM)

Scheme for B.Sc. Culinary Sciences

Semester 1st

Semester 2nd

Semester 3rd

Semester 4th

Semester 5th

Semester 6th

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