Bachelor of Science in Hospitality Science - Milagres College

Contact Info

Follow On:

Bachelor of Science in Hospitality Science

Home

Eligibility :Pass percentage in II PUC Arts, Commerce, Science and diploma holders and any other graduate
Duration :3 years (Final semester internship)

COURSE LIST - CHOICE BASED CREDIT SYSTEM

First Semester

  • English I
  • French I
  • Food Production I
  • Food & Beverage Service I
  • Front Office Management I
  • Food Production Practical I
  • Food & Beverage Service Practical I
  • Front Office Management Practical I
  • Food Hygiene & Sanitation
  • Constitution of India
  • Extra-Curricular & Co Curricular

Second Semester

  • English II
  • French II
  • Food Production II
  • Food & Beverage Service II
  • Accommodation Operations I
  • Food Production Practical II
  • Food & Beverage Service Practical II
  • Accommodation OperationsPractical I
  • Nutrition & Food Science
  • Human Rights
  • Extra-Curricular & Co Curricular

Third Semester

  • English III
  • French III
  • Food Production III
  • Food & Beverage Service III
  • Front Office Management II
  • Food Production Practical III
  • Food & Beverage Service Practical III
  • Front Office Management Practical II
  • Hotel Accounting
  • Gender Equity
  • Extra-Curricular & Co Curricular

Fourth Semester

  • English IV
  • French IV
  • Food Production IV
  • Food & Beverage Service IV
  • Accommodation Operations II
  • Food Production Practical IV
  • Food & Beverage Service Practical IV
  • Accommodation Operations Practical II
  • Facility Management
  • Environmental Studies
  • Extra-Curricular & Co Curricular

Fifth Semester

  • Food Production V
  • Food & Beverage Service Management
  • Front Office Management
  • Room Division Management
  • Hospitality Information System
  • Tourism Management
  • Food Production Practical V
  • Food & Beverage Service Practical V
  • Hospitality Information System Practical

Sixth Semester

  • Project Work (Internship)
CHOICE BASED CREDIT SYSTEM SYLLABUS
English French BSc HS Foundation Course

COURSE LIST - CREDIT BASED SEMESTER SCHEME

B.Sc. HS (3 years) - Draft Curriculum Credit Structure for SEP

Semester Major 1 Major 2 Major 3 Elective / Optional Language Compulsory Total Credit Total Work hour/Week
I 5 (3T+2P) 5 (3T+2P) 5 (3T+2P) - 3+3 2 23 31 Hours
II 5 (3T+2P) 5 (3T+2P) 5 (3T+2P) - 3+3 2 23 31 Hours
III 5 (3T+2P) 5 (3T+2P) 5 (3T+2P) 2 3+3 2 25 34 Hours
IV 5 (3T+2P) 5 (3T+2P) 5 (3T+2P) 2 3+3 2 25 33 Hours
V 5 (3T+2P) 5 (3T+2P) 5 (3T+2P) 3 - 2 20 26 Hours
VI Full Semester Industrial Exposure Training
(Log Book + Viva (6+8 Credits); Industrial Training Report (14 Credits))		 28 112 Days
Total Credits 145  

Semester I

Sl. No Subject Code Title of the Course Category of Courses Hours per Week (T + P) SEE CIE Total Marks Credits
1   Food Production Theory I MAJOR 1.1 - T 3+0 80 20 100 3
2   Food Production Practical I MAJOR 1.1 - P 0+4 40 10 50 2
3   F&B Service Theory I MAJOR 1.2 - T 3+0 80 20 100 3
4   F&B Service Practical I MAJOR 1.2 - P 0+4 40 10 50 2
5   Front Office Operations Theory I MAJOR 1.3 - T 3+0 80 20 100 3
6   Front Office Operations Practicals I MAJOR 1.3 - P 0+4 40 10 50 2
7   Language – I – English L1 – 1 4+0 80 20 100 3
8   Language – II – any 1 Indian languages L2 – 1 4+0 80 20 100 3
9   Indian Constitution COMP – 1 2+0 40 10 50 2
Total 31 560 140 700 23

Semester II

Sl. No Subject Code Title of the Course Category of Courses Hours per Week (T + P) SEE CIE Total Marks Credits
1   Food Production Theory II MAJOR 2.1 - T 3+0 80 20 100 3
2   Food Production Practical II MAJOR 2.1 - P 0+4 40 10 50 2
3   F&B Service Theory II MAJOR 2.2 - T 3+0 80 20 100 3
4   F&B Service Practical II MAJOR 2.2 - P 0+4 40 10 50 2
5   Accommodation Operations Theory I MAJOR 2.3 - T 3+0 80 20 100 3
6   Accommodation Operations Practicals I MAJOR 2.3 - P 0+4 40 10 50 2
7   Language – I – English L1 – 2 4+0 80 20 100 3
8   Language – II – any 1 Indian languages L2 – 2 4+0 80 20 100 3
9   Environmental Studies COMP – 2 2+0 40 10 50 2
Total 31 560 140 700 23

Semester III

Sl. No Subject Code Title of the Course Category of Courses Hours per Week (T + P) SEE CIE Total Marks Credits
1   Food Production Theory III MAJOR 3.1 - T 3+0 80 20 100 3
2   Food Production Practical III MAJOR 3.1 - P 0+4 40 10 50 2
3   F&B Service Theory III MAJOR 3.2 - T 3+0 80 20 100 3
4   F&B Service Practical III MAJOR 3.2 - P 0+4 40 10 50 2
5   Accommodation Operations Theory II MAJOR 3.3 - T 3+0 80 20 100 3
6   Accommodation Operations Practicals II MAJOR 3.3 - P 0+4 40 10 50 2
7   Personality Development ELECTIVE – 1 2+0 40 10 50 2
8   Travel & Tourism Management OPT 1 – T 3+0 80 20 100 3
9   Language – I – English L1 – 3 3+0 80 20 100 3
10   Language – II – any 1 Indian Languages L2 – 3 3+0 80 20 100 3
Total 32 640 160 800 26

Semester IV

Sl. No Subject Code Title of the Course Category of Courses Hours per Week (T + P) SEE CIE Total Marks Credits
1   Food Production Theory IV MAJOR 4.1 - T 3+0 80 20 100 3
2   Food Production Practical IV MAJOR 4.1 - P 0+4 40 10 50 2
3   F&B Service Theory IV MAJOR 4.2 - T 3+0 80 20 100 3
4   F&B Service Practical IV MAJOR 4.2 - P 0+4 40 10 50 2
5   Front Office Operations Theory II MAJOR 4.3 - T 3+0 80 20 100 3
6   Front Office Operations Practicals II MAJOR 4.3 - P 0+4 40 10 50 2
7   Hospitality Human Resource & Marketing ELECTIVE – 2 2+0 40 10 50 2
8   Language – I – English L1 – 4 3+0 80 20 100 3
9   Language – II – any 1 Indian Languages L2 – 4 3+0 80 20 100 3
10   Bakery and Confectionery Sp. Prac. – 1 0+4 40 10 50 2
Total 33 600 150 750 25

Semester V

Sl. No Subject Code Title of the Course Category of Courses Teaching Hours per Week (T + P) SEE CIE Total Marks Credits
1   Advanced Food Production Theory MAJOR 5.1 - T 3+0 80 20 100 3
2   Advanced Food Production Practical MAJOR 5.1 - P 0+4 40 10 50 2
3   F&B Service Management Theory MAJOR 5.2 - T 3+0 80 20 100 3
4   F&B Service Management Practical MAJOR 5.2 - P 0+4 40 10 50 2
5   Rooms Division Management Theory MAJOR 5.3 - T 3+0 80 20 100 3
6   Rooms Division Management Practicals MAJOR 5.3 - P 0+4 40 10 50 2
7   Event Management Theory OPT 2 – T 3+0 80 20 100 3
8   Event Management Practical Sp. Prac. – 1 0+4 40 10 50 2
Total 28 480 120 600 20

Semester VI

Sl. No Subject Code Title of the Course Teaching Hours per Week (T + P) Total Marks Credits
1   ON THE JOB INDUSTRIAL TRAINING & PROJECT WORK
Logbook + Performance Appraisal forms
Training Project Done on the Hotel trained
Power Point Presentation
Viva Voce		 16 continuous weeks – 112 days (Including weekly offs) 700 28
Logbook + Performance Appraisal forms 150 6
Training Project Done on the Hotel trained 250 10
Power Point Presentation + Viva Voce 200 8
Total     28
CREDIT BASED SEMESTER SCHEME SYLLABUS
English French BSc HS Indian Constitution Human Rights
PROGRAMME / COURSE OUTCOME
Programme Outcome
APPLY NOW
Apply Now