Registration Open for CRASH COURSE 2020

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
ENTREPRENEURSHIP STUDIES
RESEARCH METHODOLOGY
HUMAN RESOURCE MANAGEMENT
SERVICES MANAGEMENT
TRAVEL AND TOURISM
FOOD AND BEVERAGE MANAGEMENT
7 Semester - 2013 - Batch
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
RETAIL MANAGEMENT
EVENT MANAGEMENT
REVENUE MANAGEMENT
CONSUMER BEHAVIOR
BUSINESS ETHICS AND SUSTAINABILITY

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