Programme Objectives
- ✔ Develop job-ready hospitality knowledge and professional conduct for real workplaces.
- ✔ Build practical skills across kitchen operations, service, housekeeping, and front office.
- ✔ Strengthen communication, teamwork, discipline, and customer service mindset.
- ✔ Prepare learners for career progression through applied learning and industry placement.
Course List (GLH, Marks)
GLH = Guided Learning Hours
| S. No | Course | GLH | Marks | Page No. |
|---|---|---|---|---|
| A. Compulsory Course | ||||
| 1 | English for Hospitality I & II | 90 | 200 | 12 / 29 |
| 2 | Introduction to Hospitality | 30 | 50 | 17 |
| 3 | Sales and Salesmanship | 30 | 50 | 33 |
| 4 | Skills for Employment | 45 | 100 | 49 |
| B. Core Course | ||||
| 5 | Food Production & Patisserie I & II | 90 | 200 | 21 / 37 |
| 6 | Food and Beverage Service I & II | 90 | 200 | 24 / 39 |
| 7 | Housekeeping Service I | 45 | 100 | 42 |
| 8 | French for Hospitality | 30 | 50 | 27 |
| 9 | Front Office I | 30 | 50 | 46 |
| C. Industry Placement | ||||
| 10 | Internship Logbook or Recognition of Prior Work Experience (The internship logbook or Recognition of Prior Work Experience will be as per the format prescribed by the LCCI GQ.) | 140 | 300 | — |
First Term
Theory + Practical distribution
| S. No | Course Code | Subject | Theory | Practical | Total | ||
|---|---|---|---|---|---|---|---|
| Internal | External | Internal | External | ||||
| 1 | HH3V 04 | English for Hospitality I | 20 | 60 | 20 | NA | 100 |
| 2 | HH3P 04 | Introduction to Hospitality | 10 | 30 | 10 | NA | 50 |
| 3 | HH3W 04 | Food Production and Patisserie I | 20 | 20 | 40 | 20 | 100 |
| 4 | HH3X 04 | Food and Beverage Service I | 20 | 20 | 40 | 20 | 100 |
| 5 | HH3T 04 | French for Hospitality | 10 | 20 | 20 | NA | 50 |
| Total full marks at this level | 400 | ||||||
Second Term
Includes Industry Placement
| S. No | Course Code | Subject | Theory | Practical | Total | ||
|---|---|---|---|---|---|---|---|
| Internal | External | Internal | External | ||||
| 1 | HH42 04 | English for Hospitality II | 20 | 60 | 20 | NA | 100 |
| 2 | HH3R 04 | Sales and Salesmanship | 10 | 30 | 10 | NA | 50 |
| 3 | HH44 04 | Food Production and Patisserie II | 20 | 20 | 40 | 20 | 100 |
| 4 | HH43 04 | Food and Beverage Service II | 20 | 20 | 40 | 20 | 100 |
| 5 | HH3Y 04 | House Keeping Service I | 20 | 20 | 40 | 20 | 100 |
| 6 | HH40 04 | Front Office Operation I | 15 | 20 | 15 | NA | 50 |
| 7 | HG79 04 | Skills for Employment | 10 | 20 | 30 | 40 | 100 |
| 8 | HG2W 04 | Industry Placement | NA | NA | NA | 200 | 200 |
| Total full marks at this level | 800 | ||||||
Assessment & Evaluation
- • Internal Evaluation: Conducted by the centre/instructor following programme standards.
- • Practical Evaluation: Practical components are assessed by approved evaluators as applicable.
- • External Evaluation: Final/major assessments may be conducted through approved external mechanisms.
- • Industrial Placement: Internship/placement is assessed based on performance, reporting, and assigned criteria.
Passing & Grading (Summary)
- • Students must meet minimum pass requirements in theory and practical components where applicable.
- • Final results are computed by combining marks from different assessments as per programme structure.
- • Official grade/award is determined from the overall performance at this level.
Failing & Re-Assessment (Summary)
If a student fails to meet the required standards, re-assessment opportunities may be provided according to programme policy. Re-assessment decisions, eligibility, and procedures follow the official academic framework and institutional guidelines.
Certification
Upon successful completion of the programme requirements, learners are awarded the Diploma in Hospitality Management as per the approved certification process.