Bachelor of Vocational Degree (B.Voc.) Programme in Culinary Operations
Vocational Diploma
Semester-1
General Education: 12 Credits, 180 Hours
S. No. Code Module Title Credit Hours
1 VGE069 Professional Kitchen Operations 4 60
2 VGE075 Food Groups and Nutrition 4 60
3 VGE067 Menu Terminology and Planning Principles 4 60
Vocational Education: 18 Credits, 270 Hours
S. No. Code Module Title Credit Hours
1 VCO001 Basic Food Preparation Skills 6 90
2 VCO002 Cooking Techniques and Methods 6 90
3 VCO003 Basics of Indian Cuisine  6 90
Vocational Diploma
Semester-2
General Education: 12 Credits, 180 Hours
S. No. Code Module Title Credit Hours
1 VGE025 Communication for Chefs 4 60
2 VGE103 Computer Fundamentals  4 60
3 VGE108 Accompaniments and Garnishes 4 60
  Vocational Education: 18 Credits, 270 Hours
S.No. Code Module Title Credit Hours
1 VCO004 Basics of Continental Cuisines  6 90
2 VCO005 Basics of Pan Asian Cuisines  6 90
3 VCO006 Basics of Baking and Pastry 6 90
Vocational Advanced Diploma
Semester-1
General Education: 12 Credits, 180 Hours
S. No. Code Module Title Credit Hours
1 VGE044 Culinary French and Communication 4 60
2 VGE066 Principles of Management (F&B) 4 60
3 VGE031 Recipe Writing and Costing 4 60
Vocational Education: 18 Credits, 270 Hours
S. No. Code Module Title Credit Hours
1 VCO007 Quick Service Food Preparation 6 90
2 VCO008 World Cuisines-Lunch and Dinner  6 90
3 VCO009 World Cuisines-Breakfast, Brunch and High Tea  6 90
Vocational Advanced Diploma
Semester-2
General Education: 12 Credits, 180 Hours
S. No. Code Module Title Credit Hours
1 VGE060 General Science for Chefs 4 60
2 VGE102 Menu Development and Design 4 60
3 VGE076 Personality Development and Interviews 4 60
Vocational Education: 18 Credits, 270 Hours
S. No. Code Module Title Credit Hours
1 VCO010 Advanced Indian Cuisine 6 90
2 VCO011 Creative Patisserie  6 90
3 VCO012 Food Plating Techniques 6 90
Vocational Degree
Semester-1
General Education: 12 Credits, 180 Hours
S. No. Code Module Title Credit Hours
1 VGE106 Product Development and Marketing (F&B) 4 60
2 VGE119 Food and Beverage Cost Control 4 60
3 VGE012 Food and Wine Pairing 4 60
Vocational Education: 18 Credits, 270 Hours
S. No. Code Module Title Credit Hours
1 VCO013 Food Writing and Photography 4 60
2 VCO014 Specialisation Elective-I 4 60
3 VCO015 Project Work 10 150
Vocational Degree
Semester-2
General Education: 12 Credits, 180 Hours
S. No. Code Module Title Credit Hours
1 VGE029 Culinary Entrepreneurship  4 60
2 VGE117 Sustainable Facilities Planning (F&B)   4 60
3 VGE045 Production Management (F&B) 4 60
Vocational Education: 18 Credits, 270 Hours
S. No. Code Module Title Credit Hours
1 VCO016 Creative and Innovative Cookery 4 60
2 VCO017 Specialisation Elective-II 4 60
3 VCO018 Event Management 10 150

4 year (8-semester) Bachelor of Hotel Management (BHM).

Semester 1 
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Fundamentals of Food & Beverage Production 4 2 100 Core 2
2 Fundamentals of Food & Beverage Service 4 2 100 Core 2
3 Fundamentals of Front Office 4 2 100 Core 1
4 Fundamentals of Housekeeping 4 2 100 Core 1
5 Computer Fundamentals 4 2 100 SEC 1
6 Basic Communication Skills- I 4 2 100 AECC 2
Total 0 24 12 600
Total number of contact hours per week 24
Semester 2
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Food & Beverage Production Theory - I 3 3 100 Core 2
2 Food & Beverage Production Practical - I 4 2 100 Core 2
3 Food & Beverage Service Theory - I 3 3 100 Core 1
4 Food & Beverage Service Practical - I 4 2 100 Core 1
5 Front Office Theory - I 2 2 50 Core 3
6 Front Office Practical - I 2 1 50 Core 3
7 Housekeeping Theory - I 2 2 50 Core 2
8 Housekeeping Practical - I 2 1 50 Core 2
9 Basic Communication Skills- II 4 2 100 AECC 2
10 Introduction to Professional Hospitality 4 2 100 SEC 2
Total 10 20 20 800
Total number of contact hours per week 30
Semester 3
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Industrial Exposure Training 20 400 Core 20
Total 0 0 20 400
Total number of contact hours per week 0
Semester 4
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Food & Beverage Production Theory - II 3 3 100 Core 2
2 Food & Beverage Production Practical - II 4 2 100 Core 2
3 Food & Beverage Service Theory - II 3 3 100 Core 1
4 Food & Beverage Service Practical - II 4 2 100 Core 1
5 Front Office Theory - II 2 2 50 Core 3
6 Front Office Practical - II 2 1 50 Core 3
7 Housekeeping Theory - II 2 2 50 Core 2
8 Housekeeping Practical - II 2 1 50 Core 2
9 Professional Communication Skills 4 2 100 SEC 2
10 Environmental Studies 2 2 50 AECC 2
11 Hospitality French 4 2 100 SEC 2
Total 12 20 22 850
Total number of contact hours per week 32
Semester 5
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Food & Beverage Production Theory - III 3 3 100 Core 2
2 Food & Beverage Production Practical - III 4 2 100 Core 2
3 Food & Beverage Service Theory - III 3 3 100 Core 1
4 Food & Beverage Service Practical - III 4 2 100 Core 1
5 Front Office Theory - III 2 2 50 Core 3
6 Front Office Practical - III 2 1 50 Core 3
7 Housekeeping Theory - III 2 2 50 Core 2
8 Housekeeping Practical - III 2 1 50 Core 2
9 Personality Development and Soft Skills 4 2 100 SEC 2
10 Principles of Management 2 2 50 Elective 2
Total 12 16 20 750
Total number of contact hours per week 28
Semester 6
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Specialization Training 20 400 Elective 20
Total 0 0 20 400
Total number of contact hours per week 0
Semester 7
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Professional Core Elective -I 4 8 8 300 Elective 8
2 Hospitality Research and Project - I 2 6 200 Elective 4
3 Research Methodolgy 2 2 50 Elective 3
4 Hospitality Human Resource Management 2 2 50 Elective 2
5 Hospitality Financial Accounting 4 2 100 Elective 2
6 Life Skills for Professional Effectiveness 4 2 100 SEC 2
7 Specialization Elective - I 1 4 3 100 Elective 2
Total 11 20 25 900 Elective 2
Total number of contact hours per week 31
Semester 8
S.No.
Course Title
Theory Tutorials Practical
Total Credits
Max Marks
H/W/S H/W/S H/W/S
1 Professional Core Elective -II 4 8 8 300
2 Hospitality Research and Project - II 2 6 200 Elective 8
3 Hospitality Marketing 2 2 50 Elective 6
4 Hospitality Operations Management 2 2 50 Elective 2
5 Specialization Elective- II 1 4 3 100 SEC 2
Total 11 12 21 700 Elective 2
Total number of contact hours per week 23 Elective 3
Total Credits for the programme 160
Total Hours/Week for the Programme 168
Total Marks for the Programme 5400