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Diploma in Hotel Management

program-details

Diploma in Hotel Management is a two-year program split into four semesters. This program aims to equip students with required professional knowledge, technical competence, and skills to enable them to pursue careers in the hospitality industry. The program is focused on imparting both theoretical knowledge and practical training.
The primary objective of the program is to provide students with detailed understanding of operational aspects of global 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

Admission criteria

Merit in CT-SET, subject to fulfilling eligibility criteria.

Duration

2 Years

related program

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.

3RD SEMESTER SUBJECTS

Introduces the diverse culinary traditions, ingredients, cooking methods, and food cultures of major regions of India.

Provides hands-on training in the preparation, presentation, and service of traditional dishes from different regions of India.

Develops comprehensive knowledge of food and beverage service operations, including restaurant organization, menu planning, service procedures, cost control, and guest relations.

Provides practical training in professional food and beverage service operations through simulated and real-service activities.

Introduces the integrated operations of front office and housekeeping departments and their role in effective hotel management.

Provides practical exposure to front office and housekeeping procedures through demonstrations, simulations, and operational exercises.

Introduces the principles and procedures of first aid for managing common injuries, accidents, and medical emergencies.

Introduces basic French language skills and hospitality-specific vocabulary for professional communication.

Develops advanced entrepreneurial competencies through business ideation, opportunity evaluation, business planning, innovation, and venture development.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

Introduces students to an additional Indian or foreign language to enhance their linguistic and intercultural communication abilities.

  1. Modern Indian Languages
  2. Basic Korean
  3. Basic Spanish
  4. Basic Hindi
  5. Basic Punjabi
  6. Basic Urdu

4TH SEMESTER SUBJECTS

Provides students with hands-on industry experience by exposing them to real-world operations in hotels, restaurants, resorts, airlines, and tourism organizations.

fees

Details

Amount

Programme Fees (per Semester)

₹65000

Examination Fees

₹3000

International Fees (per Year)

Not Applicable

Fee Slab

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.

Programme Outcomes

  • Exhibit the basic operational knowledge regarding the front office, housekeeping, Food& Beverage Service and Food Production.
  • Manage the professional preparation, presentation and service of quality food.
  • Exhibit the ability to use professional written and oral communication skills.
  • Develop superior knowledge and implement ethical standards and professionalism.
  • Function effectively as an individual, and as member or leader in diverse teams in multidisciplinary settings.
  • Creation and Application of Hospitality Knowledge to serve the society.
  • Understand the impact of the hotel, hospitality and tourism in societal and environmental
  • Contexts ,and demonstrate the knowledge of need for sustainable development.

Programme Specific Outcomes

  • Develop basic concepts and technical skills that are needed to be successful within the hospitality industry
  • Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.
  • Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
  • Comprehend and articulate written and oral communication as appropriate for hospitality environments

Salient Features

  • To impart students practical skills in all the core areas of hospitality industry
  • To orient and equip students with Hospitality Management skills of the age.
  • To develop hospitality culture and behaviors to enhance student competencies.
  • To develop entrepreneurial skills among students.
  • To strengthen the decision-making skills of students 

Infrastructure

Advanced Training Restaurant

Advanced Training Restaurant

The Advanced Training Restaurant at SOHMAT, CT University features a modern, industry- aligned setup designed to replicate contemporary hospitality environments. Equipped with smart service systems, elegant table settings and a professionally designed dining space, it offers students a real-time learning experience....

Airlines Lab

Airlines Lab

The Airlines Lab at SOHMAT, CT University is a modern, simulation-based training facility designed to prepare students for careers in the aviation and hospitality sectors. Equipped with aircraft mock-up seating, in-flight service trolleys, grooming stations, and safety demonstration kits, the lab replicates a real c...

Basic Training Restaurant

Basic Training Restaurant

The Basic Training Restaurant at SOHMAT, CT University is a foundational learning space designed to introduce students to the core principles of food and beverage service. Featuring a well-structured and practical setup, it allows learners to understand basic service techniques, table laying, hygiene standards, and...

Front Office Lab

Front Office Lab

The Front Office Lab at SOHMAT, CT University is a modern, simulation-based facility designed to replicate a real hotel reception environment for live learning. Featuring a professionally designed reception area, lobby setup, the lab enables students to practice check-in and check-out procedures, guest handling, and...

Housekeeping Lab

Housekeeping Lab

The Housekeeping Lab at SOHMAT, CT University is a modern, well-equipped training facility designed to simulate real hotel housekeeping operations. Featuring model guest rooms, linen rooms, and cleaning equipment aligned with industry standards, the lab provides hands-on experience in room maintenance, bed-making, s...

Model Guest Room

Model Guest Room

The Model Guest Room at SOHMAT, CT University is a modern, fully equipped training facility designed to simulate real hotel accommodation standards. Featuring contemporary interiors, smart room amenities, and ergonomic design, it provides students with hands-on experience in housekeeping operations and guest room ma...

Quantity Kitchen

Quantity Kitchen

The Quantity Kitchen at SOHMAT, CT University is a modern training facility designed to simulate large-scale food production environments. Equipped with advanced equipment such as steam-jacketed kettles, bulk cooking ranges, it enables students to gain hands-on experience in mass catering operations. The kitchen emp...