Christ University (HM)
Eligibility :
Course Duration: 4 Years Seats: 60 Important Dates for BHM Selection Process 2017
Date | Particulars/Events |
---|---|
8, December 2016 | Application available online |
Selection process: Christ University Entrance Test + Skill Assessment + Personal Interview at Bangalore Camps
FEE STRUCTURE:
Year | Karnataka | TN /KE / AP / Goa | Other State | NRI |
---|---|---|---|---|
1 | 100000 INR | 115000 INR | 123000 INR | 180000 INR |
2 | 100000 INR | 100000 INR | 100000 INR | 180000 INR |
3 | 120000 INR | 120000 INR | 120000 INR | 212000 INR |
4 | 120000 INR | 120000 INR | 120000 INR | 212000 INR |
COURSE CURRICULUM:
1 Semester - 2016 - Batch | |
---|---|
FUNDAMENTALS OF ROOMS DIVISION - I | |
FUNDAMENTALS OF CULINARY - I | |
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I | |
FUNDAMENTALS OF FRONT OFFICE - I | |
PRINCIPLES OF MANAGEMENT | |
FUNDAMENTALS OF ROOMS DIVISION PRACTICAL - I | |
FUNDAMENTALS OF CULINARY | |
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | |
FUNDAMENTALS OF FRONT OFFICE - I |
2 Semester - 2016 - Batch | |
---|---|
FUNDAMENTALS OF CULINARY - II | |
FUNDAMENTALS OF FRONT OFFICE - II | |
FUNDAMENTALS OF ROOMS DIVISION - II | |
FINANCIAL ACCOUNTING | |
FUNDAMENTALS OF CULINARY - II | |
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - II | |
FUNDAMENTALS OF FRONT OFFICE - II |
3 Semester - 2015 - Batch | |
---|---|
SKILL DEVELOPMENT | |
REGIONAL CUISINE (CULINARY) | |
WINE STUDIES AND MANAGEMENT (F&B) | |
ROOMS DIVISION MANAGEMENT | |
COST ACCOUNTING | |
WINE STUDIES AND MANAGEMENT - PRACTICAL (F&B) | |
MANAGERIAL ECONOMICS |
4 Semester - 2015 - Batch | |
---|---|
SKILL DEVELOPMENT | |
ADVANCED BAKING MANAGEMENT | |
BEVERAGE STUDIES AND MANAGEMENT (F&B) | |
FRONT OFFICE MANAGEMENT | |
MANAGEMENT ACCOUNTING | |
BUSINESS ENVIRONMENT | |
QUANTITY CULINARY OPERATIONS - PRACTICAL | |
MACRO ECONOMICS |
5 Semester - 2014 - Batch | |
---|---|
BUSINESS INFORMATION SYSTEM | |
MARKETING MANAGEMENT | |
ORGANIZATIONAL BEHAVIOUR | |
FINANCIAL MANAGEMENT | |
BUSINESS ENVIRONMENT | |
ASIAN CUISINE - PRACTICAL | |
ADVANCED BAKING AND PASTRY ARTS - I - PRACTICAL (BAKERY) |
6 Semester - 2014 - Batch | |
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ENTREPRENEURSHIP STUDIES | |
RESEARCH METHODOLOGY | |
HUMAN RESOURCE MANAGEMENT | |
SERVICES MANAGEMENT | |
TRAVEL AND TOURISM | |
FOOD AND BEVERAGE MANAGEMENT |
7 Semester - 2013 - Batch | |
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SKILL DEVELOPMENT | |
FINANCIAL MANAGEMENT | |
BUSINESS ENVIRONMENT | |
BUSINESS LAW | |
FACILITY PLANNING AND MANAGEMENT | |
BRAND MANAGEMENT | |
ORGANIZATIONAL CHANGE AND DEVELOPMENT | |
SLOW FOOD | |
BAKING TECHNIQUES AND DESSERT ARTISTRY (PRACTICAL) | |
FOOD AND BEVERAGE DESIGN PRACTICAL (F&B) |
8 Semester - 2013 - Batch | |
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RETAIL MANAGEMENT | |
EVENT MANAGEMENT | |
REVENUE MANAGEMENT | |
CONSUMER BEHAVIOR | |
BUSINESS ETHICS AND SUSTAINABILITY |
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Student's Testimonials
My journey at PRATHAM has been a great one . It has played an immense role in the result that I have been able to accomplish . Maths and
logical reasoning have always been my strong points so I didn’t need to work too much on that . However for GA , I completely relied on
PRATHAM .

BBE SS CBS, Delhi University
PRATHAM has proud to be very helpful to me in achieving my goals and getting into collages of my choice the study material provided by
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material and mock tests help me to perform to my best potential An absolute joyful experience and I am thankful to PRATHAM for it

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absolutely amazing . The facilities that PRATHAM provided are on next level for example the psis system, the faculty .

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for jumping into my career. Being interested in both law and management, i chose the full year law+management course. The course

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