Programmes offered at FHMCT

Two Years Masters in Business Administration-Hospitality Management (MBA- HM)

Four Years Bachelor of Hotel Management (BHM)

Three Years B. Voc in Culinary Operations

Overview – MBA-HM

The MBA in Hospitality Management Programme offered by Faculty of Management and Commerce addresses various specializations in the hospitality industry such as Customer Relationship Management, Hospitality Revenue Management etc. The qualified and experienced faculty members of the Faculty of Hospitality Management and Catering Technology handle these specialization courses of the MBA programme. 

Keeping in mind the phenomenal growth of the hospitality industry the Master of Business Administration in Hospitality Management degree aims to meet the needs of the hospitality industry and academia at all levels. It prepares students/delegates to be action-oriented leaders of executive management teams and entrepreneurial ventures with a strong theoretical and practical foundation. Graduates aim to be well versed in foundational principles, current best practices and ethical considerations.

Overview- BHM

The philosophy of the Bachelor of Hotel Management- programme (BHM) is to offer an extensive curriculum to provide the global hospitality sector with graduates who possess appropriate attributes and attitudes for a wide range of management positions. The programme focuses on a contemporary technological approach to hotel operations coupled with a strong foundation in management concepts. It also emphasizes on proficiency in French language, holistic personality development, ethical values and development of an inquiring mind.

Programme Objectives – BHM

The educational objectives of the programme are:

  1. To develop adequate competency amongst the BHM graduates to become innovative managers and leaders in hospitality industry, by making use of the high quality and rigorous hospitality management education that is enriched by a outcome based curriculum.
  2. To enable the graduates to take up entrepreneurship, consultancy or academics as an alternate career path in the hospitality and allied industry.

BHM Programme Regulations Batch 2018 – http://www.msruas.ac.in/pdf_files/Regulations/BHM_Regulations.pdf

BHM Programme Regulations Batch 2019- http://www.msruas.ac.in/pdf_files/Regulations/BHM_Regulations2019.pdf

BHM Programme Specifications – http://www.msruas.ac.in/hmc_bhm/programmes_bhm

Overview- B.Voc in Culinary Operations

As a part of the Directorate of Training and Lifelong Learning (DTLL), FHMCT offers a 3-year Vocational Degree in Culinary Operations tailor made for students with aptitude for creativity in the kitchen. This programme will refine the inherent talent to bring out the finest with employability and entrepreneurial skills.

B.Voc-Culinary Operations has a multiple entry and exit feature that allows the candidate to leave with a diploma after a year, followed by an advanced diploma awarded after the second year and a degree after the third year should the candidate choose to enroll for three years. Each level prepares the students for jobs at the entry level, supervisory level and managerial level respectively. Moreover, the faculty placement cell will ensure employment with excellent opportunities with internships abroad. The programme’s flexibility allows the students to work as they study.

The programme includes 90 sessions of hands-on cookery practicals and 60 sessions of theoretical inputs and soft skills. Emphasis is place on communication and personality development with basics of French included to understand the culinary domain better.

For Details of B.Voc Progrmme click here

http://www.msruas.ac.in/training_learning/bvoc

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