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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