Constituent College of Parul University
Candidate shall have passed 12th Examination in any stream (Science/ Commerce/Arts) with a minimum of 45% for General category (40% for SC/ST/SEBC Candidates) with English subject from a recognized board.
For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.
Apply Now₹ 67,250/- Annually*
Semester 1 |
Semester 2 |
---|---|
Introduction to Front Office (THEORY) |
Foundation in Food & Beverage Production -I (THEORY)
|
Introduction to Front Office (PRACTICAL) |
Foundation in Food & Beverage Production -I (PRACTICAL)
|
Introduction to Accommodation Operations (THEORY) |
Foundation in Food & Beverage Service I(THEORY) |
Introduction to Accommodation Operations (PRACTICAL) |
Foundation in Food & Beverage Service I (PRACTICAL) |
Minor Subject-1/ Interdisciplinary Course (Select any one) |
Minor Subject-2/ Interdisciplinary Course (Select any one) |
University Electives -1 (Multidisciplinary course) (Select any one) |
University Electives -2 (Multidisciplinary course) (Select any one) |
Skill Enhancement Course-I |
Skill Enhancement Course -2 |
Value Added Course-1 |
Value Added Course-2 |
Ability Enhancement Course -1 /Modern Indian Language-1(Select any one) |
Ability Enhancement Course -2 /Modern Indian Language-2(Select any one) |
Semester 3 |
Semester 4 |
---|---|
Foundation in Food & Beverage Production II (THEORY) |
INDUSTRIAL TRAINING IN MAJOR SUBJECTS |
Foundation in Food & Beverage Production II (PRACTICAL) |
|
Foundation in Food & Beverage Service II (THEORY) |
|
Foundation in Food & Beverage Service II(PRACTICAL) |
|
Front Office Operations (THEORY) |
|
Front Office Operations (PRACTICAL) |
|
University Electives -3 (Select any one) |
|
Skill Enhancement Course -3 |
|
Value Added Course-3 |
|
Ability Enhancement Course -3/ Modern European Language-1 (Select any one) |
Semester 5 |
Semester 6 |
---|---|
Food Production Functions-II (THEORY) |
Advanced Food & Beverage Production (THEORY) |
Food Production Functions-II (PRACTICAL) |
Advanced Food & Beverage Production (PRACTICAL) |
Food & Beverage Service Functions-II (THEORY) |
Advanced Food & Beverage Service & Control (THEORY) |
Food & Beverage Service Functions-II (PRACTICAL) |
Advanced Food & Beverage Service & Control (PRACTICAL) |
Accommodation Functions In Hotels-II (PRACTICAL) |
Accommodation Management (THEORY) |
Minor Subject-4/ Interdisciplinary Course (Select any one) |
Accommodation Management (PRACTICAL) |
Minor Subject-5/ Interdisciplinary Course (Select any one) |
Minor Subject-7/ Interdisciplinary Course (Select any one) |
Skill Enhancement Course -4 |
Minor Subject-8 / Interdisciplinary Course (Select |
Ability Enhancement Course -4 / Modern European Language-2 (Select any one) |
Ability Enhancement Course -5 |
|
Skill Enhancement Course -5 |
Semester 7 |
Semester 8 |
---|---|
Food & Beverage Controls in Hotels |
On Job Training (OJT) - in Major Specific (for Honours Degree) |
Professional elective I (THEORY) (Select Anyone) |
OR |
Professional elective I (PRACTICAL) (Select Anyone) |
Research Tools |
Professional elective II (Select Anyone) |
Data Analysis |
Minor Subject-9/ Interdisciplinary Course (Select any one) |
Literature Review |
Minor Subject-10/ Interdisciplinary Course (Select any one) | Research Project in Major Specific course (For Honours with Research degree) Research Project |
Value Added Course-4/ Physical Education (Select anyone) |
|
The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities, thus several laboratory and workstations
A specifically designated teaching and training kitchen allows students to work and navigate the various elements within the kitchen. The students are taught to prepare specific dishes and
The computer lab provides students hands-on experience in various software with high-speed internet access. Students get aware of the basics of computer which plays an important role in