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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