Courses

All courses offered at SHARP College Bhiwandi are designed to deliver the best knowledge and to create skilled professionals for Indian and International Markets. A strong emphasis is laid on fundamental values like discipline, strong communication, Dedication, Grooming standards, interest towards accepting and creating knowledge and acquiring skills from practical environment makes our students valued, giving them an SHARP Edge.

Syllabus of B.Sc. In Tourism and Hospitality Management

1st Year

Paper	Examination Code
Communicative English/French	UTHM01
Transport System in Travel and Tourism Industry	UTHM02
Cultural Heritage of India	UTHM03
Hotel Administration	UTHM04
Front Office Management	UTHM05
Automation and Technology in T. T. Industry	UTHM06

2nd Year

Paper	Examination Code
Food Production Theory	UTHM07
Food and Beverage Service	UTHM08
House Keeping Management	UTHM09
Travel Management	UTHM10
Tourism Planning and Development	UTHM11
Front Office and House Keeping Practical’s	UTHM12

3rd Year

Paper	Examination Code
Tourism Impacts	UTHM13
Hospitality Marketing Management	UTHM14
Food and Beverage Management	UTHM15
Eco-Tourism	UTHM16
Food Production (Practical’s)	UTHM17
Food and Beverage Service (Practical’s)	UTHM18

Syllabus of Certificate Course. In Food & Beverage Service

Paper
Food & Beverage Service (TH)
Hygiene (TH)
Preparation (PR)
Service (PR)

Syllabus of Diploma In Hotel Operations

Ist Year	IInd Year
English	English
Entrepreneurship	Entrepreneurship
Computer Application	Computer Application
Food & Beverage Service	Food & Beverage Service
Food Production	Food Production
Accommodation Service	Accommodation Service

Syllabus of B.SC in Hospitality Studies

SEMESTER 1	SEMESTER 2
Basics of Food Production I	Basics of Food Production II
Basics of Food & Beverage Service I	Basics of Food & Beverage Service II
Basics of Hotel Housekeeping I	Basics of Hotel Housekeeping II
Basics of Front Office-I	Basics of Front Office-II
Sanskrit	Hotel Engineering
General English & Communication	Catering Science & Nutrition
Hotel Industry Development	Hygiene and First Aid

SEMESTER 3	SEMESTER 4
Quantity Food Production	Industrial Training Evaluation of Training on 1. Log Book and Certificate 2. Project Report 3. Appraisals 4. Viva Voce
Food & Beverage Service	Industrial Visit and study Tour Report
Hotel Housekeeping
Front Office
Sanskrit
French
Basic Accounts

SEMESTER 4	SEMESTER 5
Advance Food Production	Advance Food Production
Food & Beverage Management	Food & Beverage Management
Accommodation Management-I	Accommodation Management-II
Sanskrit	Financial Management
Computer fundamental	Human Resource management
Research Methodology	Principles of Management
ELECTIVE: HACCP OR Molecular Gastronomy	Elective – Event Management & MICE OR Molecular Mixology
	Project Work