1. Duration

• The duration of the Certificate Course shall be one year.

• The first six months are devoted to theoretical and practical classroom training.

• The remaining six months are dedicated to practical training in an approved hotel, resort, or hospitality property in India or abroad.

• The annual examination will normally be held in May.

2. Eligibility

• A candidate who has passed High School or Senior Secondary (10+2) Examination from any recognized Board shall be eligible for admission.

3. Medium of Instruction

• The medium of instruction shall be Hindi and English.

4. Pedagogy

• The teaching methodology is based on interactive learning, encouraging active conversation and discussion between faculty and students.

5. Tuition Fee & Other Requirements

• The Tuition Fee is Rs. 30,000/-, which includes Journals, Identity Card, and Kitchen Uniform.

• Students are required to purchase separately from the market:

  • Formal Dress: Black Coat, Black Pant, White Shirt, and Tie.

  • Kitchen Operation Kit.

6. Examination Rules

Eligibility for Examination

A student shall be permitted to appear for the annual examination if:

1. He/she has passed High School or 10+2 Examination from a recognized Board.

2. Maintained satisfactory conduct in classes and practical sessions.

3. Remained on the Institute rolls for the entire academic year.

4. Maintained at least 75% attendance in both theory and practical (deficiency up to 10% may be condoned by the Principal on submission of a valid Medical Certificate).

Passing Criteria

• A student must obtain minimum 40% marks in each theory and practical paper, including internal and external examinations.

Failure & Re-examination Rules

• A student who fails or misses the annual examination must repeat the Certificate Course with the next batch.

• Special Examinations may be arranged on payment of fees:

  • Theory Paper: Rs. 1000/- per paper.

  • Practical Paper: Rs. 1500/- per paper.

7. Practical Training

• After successful completion of the theory examination, students shall undergo 6 months of practical training in an approved Hotel, Resort, or Hospitality Unit, with a reasonable stipend.

• On completion of training, students must submit:

  1. Training Certificate

  2. Log Book

  3. Journal

  4. Appraisal Certificate

• Each student shall deliver a presentation based on the training, which will be followed by a Viva-Voce examination.

8. Evaluation & Grading System

Pass Marks

• Minimum pass marks: 40% in Theory, Practical, and Internal Assessment.

Grading System

9. Total Marks of the Certificate Course

Ordinances: One-Year Certificate Program in Tourism & Hospitality