B.Sc., Hotel and Catering Management (Hons) Minimum Credits to be earned :
B.Sc., Hotel and Catering Management. Minimum Credits to be earned:
Hours/Week		Maximum Marks
SEMESTER 1
Category	Code	Course	L	T	P	O	C	CIA	SEE	Total
LANG 1		Communicative French – I	2	0	0	0	2	40	60	100
ENG 1		English I	2	0	0	0	2	40	60	100
DSC 1		Basic in Culinary Arts	3	0	0	0	3	40	60	100
DSC2		Basic in Bakery & Confectionery	3	0	0	0	3	40	60	100
DSC3		Introduction to Hospitality Industry	3	0	0	0	3	40	60	100
DSE4		Food Science & Nutrition	3	0	0	0	3	40	60	100
SEC1		Soft Skills & Personality Development	2	0	4	0	2	40	60	100
DSC1		Basic in Culinary Arts - Practical	0	0	4	0	2	40	60	100
DSC2		Basic in Bakery & Confectionery - Practical	0	0	4	0	2	40	60	100
VAC		VAC – Universal Human Values	1	0	0	1	1	40	60	100
			19	0	12	1	23
CIA – Continuous Internal Assessment SE – Semester End Examination
* L - Lecture * T – Tutorial * P - Practical * O - Outside the class effort / self-study

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