Year 1 – Semesters I and II
Through intensive on-campus training and thorough academic grooming, the first year provides students with a fundamental understanding of the industry and its operating principles.
Year 2 – Semesters III and IV
The second year focuses on imparting supervisory skills and management processes. Through our industry partners, students also participate in a five-month internship programme that is required and intended to give them practical experience in a variety of hospitality-related fields. Students can gain exposure to daily operations, customer interaction, and real-world dynamics through the internship. This will further help them to develop their interpersonal skills and levels of confidence.
Year 3 – Semesters V and VI
The third year reinforces academic grooming using contemporary teaching methods with a focus on electives that reflect current trends. Renowned industry experts regularly present seminars, that concentrate on core skill development. Additionally, students conduct research projects that hone their analytical and decision-making skills.
Swiss Progression
After 2.5 years of studies, students are eligible for Credit Transfer to:
- Bachelor of International Business in Hotel & Tourism Management at �C�sar Ritz� Colleges, Switzerland or
- Bachelor of Business Administration at Hotel Institute Montreux, Switzerland, or
- Bachelor of Arts in International Hospitality and Design Management at IHTTI, Neuchatel, Switzerland or
- Bachelor of Arts in Hospitality Management / Bachelor of Arts in Hospitality & Event Management / Bachelor of Arts in Event Management at SHMS, Switzerland
Job Options:
- Hotel Manager
- Event Planner
- Travel Agent
- Food and Beverage Manager
- Resort Manager
- Tour Guide
- Sales and Marketing Manager
- Cruise Director
- Airline Manager
- Casino Manager
Fees
?2,40,000 Annually
The fees are inclusive of: Tuition Fee, Study Materials, Practical Materials, Kitchen and Service Kit, Library and Internet Charges, Lunch and High Tea, Uniform and Exam Fee
Curriculum for Dual Certificate Program
- Year 1
- Sem 1
- Introduction to Front Office Operations
- Introduction to Accommodation Operations
- Introduction to Hospitality and Tourism Management
- Tourism Products (Natural & Religious)
- Business Software Applications
- English for Hospitality and Tourism Industry
- NCC / Sports / Yoga
- Sem 2
- Introduction to Food Production
- Introduction to Food and Beverage Service
- Emerging Trends and Contemporary Issues in Tourism
- Bakery and Confectionery
- Food Safety and Nutrition
- Principles of Accounting
- Personal Development and Communication
- Year 2
- Sem 3
- Front Office Management
- Accommodations Management
- Eco Tourism
- Hospitality and Tourism Marketing
- Beverage Management
- Financial Accounting
- Hospitality French
- Sem 4
- Food Production Management
- Food and Beverage Service Management
- Banquets and Events
- Managing Hospitality Human Resources
- Tourism Destination Management
- Travel Agency and Tour Operation Management
- Principles of Management
- Year 3
- Sem 5
- Internship (17 Weeks)
- Sem 6
- Culinary Trends and Gastronomy
- Planning and Control for Food and Beverage Operations
- Cultural Diversity in Organisations
- PR and E-Marketing for Hospitality and Events
- Hospitality Entrepreneurship
- Strategic Hotel Management
- Global Tourism