Year 1 Semester I Code Course Name LH PH CH CU NUBHMC31101 Introduction to Food and Nutrition 30 60 60 04 NUBHMC31102 Health and Hygiene 45 30 60 04 NUBHMC31103 Housekeeping 45 30 60 04 NUBHMC31104 Communication Proficiency 60 00 60 04 NUBHMC31105 Introductory French/German 45 30 60 04 Semester II Code Course Name LH PH CH CU NUBHMC31201 Rural Sociology 45 30 60 04 NUBHMC31202 Hotel Accounting 30 60 60 04 NUBHMC31203 Front Office Operations 45 30 60 04 NUBHMC31204 Food Preparation Principles I 60 00 60 04 NUBHMC31205 Intermediate French/German 45 30 60 04 Year 2 Semester I Code Course Name LH PH CH CU NUBHMC32101 Food Preparation Principles II 30 60 60 04 NUBHMC32102 Hospitality Human Resource Management 60 00 60 04 NUBHMC32103 Food Service Operations 30 30 45 03 NUBHMC32104 Customer Care 60 00 60 04 NUBHMC32105 Advanced French/German 45 30 60 04 Semester II Code Course Name LH PH CH CU NUBHMC32201 Food Production and Presentation 15 90 60 04 NUBHMC32202 Computer Applications 15 90 60 04 NUBHMC32203 Business Ethics 60 00 60 04 NUBHMC32204 Food and Beverage Costing 50 20 60 04 NUBHMC32205 Research Methods 60 00 60 04 NUBHMC32301 Industrial Attachment and Report 00 150 75 05 Year 3 Semester I: Common Courses Code Course Name LH PH CH CU NUBHMC33101 Entrepreneurship Skills 60 00 60 04 NUBHMC33102 Bar and Beverage Management 30 60 60 04 NUBHMC33103 Baking and Confectionery Production 15 90 60 04 Specializations A: Hotel Management NUBHMC33104 Laundry Operations 30 60 60 04 NUBHMC33105 Organisation Behaviour/ Admin. Functions 60 00 60 04 B: Institutional Catering Code Course Name LH PH CH CU NUBHMC33106 Food Service Equipment and Design 45 30 60 04 NUBHMC33107 Nutrition and Dietetics 45 30 60 04 Semester II Common Courses Code Course Name LH PH CH CU NUBHMC33201 Research Project and Dissertation 00 150 75 05 NUBHMC33202 Hotel and Catering Law 60 00 60 04 NUBHMC33203 Hospitality Service Marketing 60 00 60 04 Specialisations A: Hotel Management Code Course Name LH PH CH CU NUBHMC33204 Strategic Management 60 00 60 04 NUBHMC33205 Hospitality Facilities Management 45 30 60 04 B: Institutional Catering Code Course Name LH PH CH CU NUBHMC33206 Food Processing and Preservation 30 60 60 04 NUBHMC33207 Food Specialty 15 90 60 04 Bachelor of Science in Home Economics Year 1 Semester I Code Course Name LH PH CH CU NUBHE31101 Home Management 30 60 60 04 NUBHE31102 Foods and Nutrition 30 60 60 04 NUBHE31103 Health and Hygiene 30 60 60 04 NUBHE31104 Backyard Farming 30 60 60 04 NUBHE31105 Chemistry I 45 30 60 04 Semester II Code Course Name LH PH CH CU NUBHE31201 Communication Proficiency 60 00 60 04 NUBHE31202 Rural Sociology 60 00 60 04 NUBHE31203 Clothing, Fashions and Textiles I 30 60 60 04 NUBHE31204 Child Care and Development 60 00 60 04 NUBHE31205 Chemistry II 45 30 60 04 Year 2 Semester I Code Course Name LH PH CH CU NUBHE32101 Introduction to Food Microbiology 30 60 60 04 NUBHE32102 Research Methods 60 00 60 04 NUBHE32103 Clothing, Fashions and Textiles II 15 90 60 04 NUBHE32104 Food Preparation Presentation I 45 60 75 5 NUBHE32105 Food Chemistry and Analysis 45 30 60 04 Semester II Code Course Name LH PH CH CU NUBHE32201 Food Preparation Presentation II 30 60 60 04 NUBHE32202 Computer Applications 30 60 60 04 NUBHE32203 Food and Society 60 00 60 04 NUBHE32204 Baking Science and Technology 30 60 60 04 NUBHE32205 Food Costing 60 00 60 04 NUBHE32206 Industrial Attachment and Report 00 150 75 05 Year 3 Semester I Code Course Name LH PH CH CU NUBHMC33101 Recipe Formulation and Experimental Cookery 45 60 75 05 NUBHMC33102 Food Processing and Preservation 30 60 60 04 NUBHMC33103 Entrepreneurship Skills 60 00 60 04 NUBHMC33104 Pattern Drafting and Adaptation 45 60 75 05 NUBHMC33105 Facilities Management 45 30 60 04 Semester II Code Course Name LH PH CH CU NUBHE33201 Research Project and Dissertation 00 150 75 05 NUBHE33202 Legal Framework for the Community 60 00 60 04 NUBHE33203 Laundry Science and Technology 30 60 60 04 NUBHE33204 Food Service Equipment and Design 30 60 60 04 NUBHE33205 Community Nutrition and Feeding Programmes 45 30 60 04
