Hire Interns – Train Them during On Job Training and Give Joining once they are ready for the job.B.Voc Degree in Hotel Management
Course Code:– B.Voc in HM
Course Name: – B.Voc Degree in Hotel Management
Duration: – 03 Years
Eligibility: – Candidates who have passed 12th examination of CBSE, ICSE or equivalent accreditation.
Admission Procedure: – Selection in this course will be done on first come first serve basis.
Course Fee – Rs. 45200 per year
Stipend on Training – Students are eligible for Monthly stipend starting of Rs. 4000 – Rs. 12000 per month during the course.
Course Description : – In this course you will be taught subjects like Food Production, Bakery and Confectionary, Front Office, Housekeeping, Reception Handling, Food and Beverage, Management, English and Communication Skills etc.
B.VOC in Hotel Management from TATA INSTITUTE OF SOCIAL SCIENCE – SCHOOL OF VOCATIONAL EDUCATION salient features:
Study with India’s leading University.
Quality Curriculum (Include 720 hours of practical & 540 hours of theoretical training)
Curriculum designed by Industry Expert.
Weekend classes for working professionals.
Work Integrated Training Programme (WITP) gives you opportunity to earn while you learn.
Practical conducted by Industry Partner.
NOTE: EP Infoways is the training hub partner of TATA INSTITUTE OF SOCIAL SCIENCE – SCHOOL OF VOCATIONAL EDUCATION to conduct training of this program.
Why B.Voc –
UGC and AICTE approved three years vocational degree program consisting of 6 semesters. Emphasis on skill enhancement. On job training – students will be placed in Telecom industry for practical Earn while you learn model Multy entry / exit system – Completion of first year leads to Diploma, second year to Advance Diploma and third year to degree.
Degree will be Given By – Tata Institute of Social Sciences Mumbai
Hub Partner – EP Infoways Pvt. Ltd.
Program Name – Bvoc ( Bachelor of Vocational Education ) – It is a work integrated regular degree program. After completing it one is eligible for Higher Education courses. Currently more than 8000 students are enrolled or completed this program
This course deals with the technic of working in a kitchen, starting from hygiene standards upkeep, HACCP and other ethics. It also includes the features of the Kitchen area and the equipments used in it. Lastly it deals with nature of commodities used in the kitchen too.
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SEMESTER 1 |
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SR. NO |
SUBJECT NAME |
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1 |
Foundation Course in Food & Beverage Production and Service |
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2 |
Foundation Course in Front Office Operations and House Keeping Operations |
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3 |
Food Safety & Hygiene and Elective-1- Travel & Tourism Management |
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4 |
Vocational Practical |
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5 |
English 1 |
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6 |
Communication Skills 1 |
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SEMESTER 2 |
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SR. NO |
SUBJECT NAME |
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1 |
Food & Beverage Production II and Service-II |
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2 |
Front Office Operations-II and Housekeeping Operations II |
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3 |
Management Principles & Practices and Elective-2 – Basics of Event Management |
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4 |
Vocational Practical |
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5 |
English II |
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6 |
Communication skills II |
TISS-SVE Concept Note- SVE_15012015
