Certificate Course in Hotel Management

Programme Details

About the Programme

Certificate Course in Hotel Management is a one-year program which aims to provide students with a basic understanding and practical skills necessary for a career in the hospitality industry.
This program is designed to develop a basic level of understanding about operations and management of hotel businesses through inculcating teamwork, interpersonal skills, strategic thinking and managerial skills among students enabling them to make a career in hospitality industry.

Eligibility Criteria

10+2 or equivalent in any stream with English as a compulsory subject from a recognized board/University and having atleast 45% marks

Fee Structure & Scholarships

Program Fee Details

Fee Type	Amount
Programme Fees (per Semester)	₹65000
Examination Fees	₹3000

Merit Based Scholarship Scheme

Unlock up to 90% Scholarship through CTSET, with scholarships worth Rs 40 Crore! Get access to top-quality education at CT University, Ludhiana — without the financial burden.

Slab	>=60% - 74.99%	>=75% - 89.99%	>=90% & Above
Fee	₹60000	₹55000	₹50000

Students can avail these slots depending on the marks they have scored. Each slot reflects a different academic range, helping students understand where they stand and what benefits they qualify for.

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Course Curriculum

1ST SEMESTER SUBJECTS

Introduces students to the basic principles, organization, equipment, tools, and operations of a professional kitchen.

Provides practical exposure to basic kitchen operations, tools, equipment, mise en place, and fundamental cooking techniques.

Introduces the principles, organization, functions, and operations of food and beverage service departments.

Develops practical skills in basic food and beverage service operations and table preparation.

Introduces the fundamental functions and operations of front office and accommodation departments.

Provides practical training in front office and accommodation operations through demonstrations and simulations.

Develops knowledge and skills related to safe food handling, personal hygiene, sanitation, and food safety practices.

Develops students' basic English language and communication skills required for academic and professional environments.

Introduces the fundamental concepts of entrepreneurship, innovation, creativity, and opportunity recognition.

Introduces the principles of physical fitness, healthy lifestyles, wellness, and sports nutrition.

Introduces fundamental human values, ethical principles, self-awareness, and responsible behaviour in personal and professional life.

2ND SEMESTER SUBJECTS

Builds upon fundamental kitchen knowledge by introducing advanced cooking methods, food preparation techniques, menu planning, and kitchen operations.

Provides practical training in advanced food preparation, cooking techniques, presentation, and kitchen production procedures.

Extends knowledge of food and beverage service through advanced service methods, menu knowledge, meal types, and beverage operations. .

Develops practical competence in advanced food and beverage service techniques through hands-on training and simulated service situations.

Builds on basic front office and accommodation operations by covering advanced reservations, guest services, billing, check-out, room management, and interdepartmental coordination.

Provides practical exposure to front office and accommodation procedures through role plays, simulations, and operational exercises.

Enhances students' communication skills through advanced practice in speaking, listening, reading, and writing.

Introduces students to environmental concepts, natural resources, ecosystems, biodiversity, pollution, and sustainable development.

Develops essential employability and workplace skills required for successful professional performance.

Introduces the concepts, importance, and legal framework of intellectual property rights, including patents, trademarks, copyrights, and designs.

Builds upon entrepreneurial concepts by focusing on opportunity development, business planning, innovation, and entrepreneurial decision-making.

Program Outcomes & Features

Program Outcomes

Understand and apply the principles of hotel management and hospitality services.
Perform front office, housekeeping, and food & beverage operations efficiently.
Demonstrate effective communication and interpersonal skills in hospitality settings.
Maintain hygiene, safety, and quality standards in hotel operations.