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Course Introduction
Curriculum Table
Semester 1
Semester 2
Semester 3
Semester 4

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                                                       NATIONAL DIPLOMA HOSPITALITY MANAGEMENT

CURRICULUM TABLE

FIRST SEMESTER ND1

Course Code

Course Title                                   

THEORY

PRACTICAL

TOTAL

GNS 111

HMT 111

HMT 113

HMT 114

HMT 115

GNS 102

COM 001

LTM 111

HMT 125

Citizenship Education I

Introduction to Hospitality (THEORY) (PRACTICAL)

Food & Beverage Production I (THEORY) (PRACTICAL)

Food & Beverage Service I (THEORY) (PRACTICAL)

Housekeeping Operation (THEORY) (PRACTICAL)

Communication in English I

Computer Applications I

Introduction to  Leisure, recreation and Tourism

Food Hygiene and Nutrition

2

2

1

1

1

2

0

1

1

0

2

4

3

2

0

3

2

1

2

4

5

4

3

2

3

3

2

 

                                                                                                  TOTAL

11

17

28

 

                    SECOND   SEMESTER ND I 

Course Code

Course Title

THEORY

PRACTICAL

TOTAL

HMT 112

GNS 121

HMT 122

HMT 123

HMT 124

HMT 125

HMT 127

COM 002

GNS 202

French Language I

Citizenship Education II

Food & Beverage Production II (THEORY) (PRACTICAL)

Food and Beverage Service II (THEORY) (PRACTICAL)

Front Office Operation (THEORY) (PRACTICAL)

Food Hygiene & Nutrition

Principles of Accounts I

Computer Applications II

Communication in English  II

2

2

1

1

2

1

1

0

2

2

0

4

3

3

2

3

3

0

4

2

5

4

5

3

4

3

2

 

                                                                                                  TOTAL

14

20

34

 

                  FIRST SEMESTER ND II

Course Code

Course Title

THEORY

PRACTICAL

TOTAL

HMT 121

HMT 231

HMT 232

HMT 233

HMT 234

HMT 235

HMT 236

ACCT 121

BAM 126

French Language 2

Food & Beverage Production III (THEORY) (PRACTICAL)

Food and Beverage Service III (THEORY) (PRACTICAL)

Accommodation Operation I (THEORY) (PRACTICAL)

Food Science and Nutrition (THEORY) (PRACTICAL)

Food Costing and Control

Hospitality Management

Principle of Accounts II

Introduction to Entrepreneurship

 2

1

1

1

1

1

1

1

2

2

4

3

3

1

1

2

3

1

4

5

4

4

2

2

3

4

3

 

 

11

21

32

 

          SECOND SEMESTER ND II 

Course Code

Course Title

THEORY

PRACTICAL

TOTAL

HMT 241

 

HMT 242

 

HMT 243

 

HMT 244

 

BAM 226

 

HMT 238

 

HMT  245

Food and Beverage Production IV (THEORY) (PRACTICAL)

 

Food & Beverage Service IV (THEORY) (PRACTICAL)

 

Accommodation Operation II

 

Bar Operation and  Liquor Studies (THEORY) (PRACTICAL)

 

Practice of Entrepreneurship

 

Customer Service Management

 

Accounting for Hospitality and Tourism

2

 

2

 

2

 

2

 

1

 

2

 

2

4

 

3

 

2

 

2

 

2

 

2

 

0

6

 

5

 

4

 

4

 

2

 

4

 

2

 

 

13

15

28