UnderGraduate Program

DICE School of Hospitality & Culinary Arts has enabled aspiring hospitality professionals turn their ambitions into reality. Learn from a wide range of modules covering culinary arts, wine, management, and hospitality at the best culinary arts college in Mumbai. Study at DICE Hospitality Management College to be part of a great tradition of excellence.

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Hospitality Management Program

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Combine Business And Culinary Expertise To Accelerate Success

The Hospitality Management institute provides a firm foundation in culinary techniques and management studies with a global perspective of the food industry and the ability to assess the evolving needs of the marketplace which has evolved to a wide range of endless opportunities for innovation in food businesses. This Hospitality Management School in Mumbai focuses its attention to address key concepts with project management and development skills required of managers in the food businesses, in the 21st century.

Through the unique curricula, students focus over eight semesters that also includes two business internships

With heavy focus on the arts and science of hospitality, graduates will be adept for the day-to-day operations of the industry. The school of hospitality will prepare the student to build an organizational strategic vision. The first two years at the top hospitality management college in Mumbai, will focus on the art of hospitality while the last two years allow the student to engage with the science of it.

Turning Today's Learners into Tomorrow's Leaders

Students learn in what is unequivocally one of the best facilities in the country. They learn using the unique pedagogy and androgogy of Ecole hôtelière de Lausanne. This enables students to think holistically, critically and laterally and face challenges with an independent thought process thereby making them ready for global careers.

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Art & Science of Hospitality

UG-Thought-Leadership-Innovation

Thought Leadership & Innovation

UG-Global-Outlook

Global Outlook

UG-Future-Ready-Hospitality-Professionals

Future Ready Hospitality Professionals

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What will you learn?

Find your culinary voice

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Discover

Discover the pillars of the hospitality industry – Food & Beverages, Accommodation & Front office and Service Application through immersive and experiential sessions

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Experience

Experience intricate processes and protocols through a 24-week internship with premier hospitality brands and learn the core business skills required to lead restaurants and hotels

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Immerse

Immerse yourself into you will learn critical components like Menu Engineering, Crisis Management and Sustainable Tourism along with a 24 week business internship

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Master

Master the art and science of hospitality to initiate and incubate a sustainable and successful enterprise and be at the forefront of the food and hospitality industry


Curriculum

+ SEMESTER 1

S.No. Credits
1 Food Production theory 2
2 Food Production Application I 3
3 Food & Beverage Service theory 3
4 Food & Beverage Service Application I 3
5 Beverage Knowledge I 2
6 Accommodation theory I – Front Office & Housekeeping Operations 3
7 Communication I – Intra & Interpersonal Communication 2
8 Applied Communication I – Written Communication 3
9 Computer Application I – Advanced Word & PowerPoint 2
10 Co-Curricular Activities I 1
  TOTAL 23

+ SEMESTER 2

S.No Credits
1 Food Production Application II 2
2 Food Production Application I 3
3 Food & Beverage Service theory 3
4 Food & Beverage Service Application I 3
5 Beverage Knowledge I 2
6

Accommodation theory I – Front Office & Housekeeping Operations

3
7 Communication I – Intra & Interpersonal Communication 2
8 Applied Communication I – Written Communication 3
9 Computer Application I – Advanced Word & PowerPoint 2
10 Co-Curricular Activities I 1
  TOTAL 23

+ SEMESTER 3

S.No Credits
1 Business Internship I – 24 Weeks 6
  TOTAL 6

+ SEMESTER 4

S.No Credits
1 Food Production Application III 2
2 Food & Beverage Service Application III 3
3 Food & Beverage Management I – Cost Control 3
4 Accommodation Theory III – Revenue Management 3
5 Service Protocol II – Business Protocol 1
6 Sales & Marketing II – Marketing Mix 3
7 Human Resource Management II – Staffing & Compensation 3
8 Management Accounting I – Uniform System of Accounting 3
9 Foreign Language I 2
10 Co-curricular Activities III 1
  TOTAL 23

+ SEMESTER 5

S.No Credits
1 Food & Beverage Management II – Menu Engineering 2
2 Other Operation Departments 2
3 Facilities Management 1
4 Crisis & Security Management 1
5 Tourism I – Sustainability 1
6 Sales & Marketing III – CRM 3
7 Human Resource Management III – Compensation & Relations 3
8 Management Accounting III – Budgeting 3
9 MIS 2
10 Statisitics 2
11 Foreign Language II 2
12 Co-Curricular Activities IV 1
  TOTAL 23

+ SEMESTER 6

S.No Credits
1 Business Internship II – 24 Weeks 6
  TOTAL 6

+ SEMESTER 7

S.No Credits
2 Tourism II – Destination Management 1
3 Sales & Marketing IV – eMarketing & Strategy 3
4 Human Resource Management IV – Development 3
5 Finance I – Corporate Finance 3
6 Economics I – Microeconomics 3
7 Foreign Language III 2
8 Methods of Research 1
9 Co-Curricular Activities V 1
10 Feasibility Study – Business Plan 2
11 Dissertation I
12 Specialization Module I 1
13 Specialization Module II 1
  TOTAL 23

+ SEMESTER 8

S.No Credits
1 Resort Management 2
2 Strategic Management 3
3 Finance II – Real Estate Management 3
4 Economics II – Macroeconomics 3
5 Law & Ethics 1
6 Co-Curricular Activities VI 1
7 Hospitality Business Project 3
8 Dissertation II 5
9 Specialization Module III 1
10 Specialization Module IV 1
  TOTAL 23
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Certifications and Recognitions

Your Passport To The Hospitality & Culinary Industry

Ecole hôtelière de Lausanne

The four-year Hospitality Management program is certified by Ecole hôtelière de Lausanne, Switzerland.

Indira Gandhi National Open University

Students are enrolled with IGNOU for a degree programme – B A in Tourism.

HACCP & Food Safety

Ecole HACCP & Food Safety for the restaurant Industry Certificate.

Wine and Spirit Education Trust

Level 1 & 2 Certificate from Wine and Spirit Education Trust, London

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Fees

Hospitality Undergraduate Program Fees (2019-2020) Extra Cost
Particulars Registration Fee EHL Certificaton Semester1 Semester 2 Total
(Column B+C+D+E)
Materials Cost Application
Fee
Tution Fee 45000 50000 205000 205000 505000 35000 2119
GST
@18% (as applicable)*
8100 9000 36900 36900 90900 6300 381
Total Fee 53100 59000 241900 241900 595900 41300 2500

Registration Fees
Upon acceptance at the DICE School of Hospitality and Culinary Arts, a registration fee (non-refundable) of INR 45,000/- is to be paid to confirm the student’s enrolment. This will be adjusted from the Term Fee of the first semester of the academic year.

Certification Fees
CHF 600 is payable annually to Lausanne Hospitality Consultancy, a division of École hôtelière de Lausanne.

Miscellaneous Charges
Miscellaneous Charges of INR 35,000 include cost of Books, Kitchen Uniform and Tool Kit Sets, Field Trips and LEH Merchandise.

Refundable Deposit
INR 50,000 Security & Caution Deposit is a one-time refundable deposit. The deposit or its remaining amount will be refunded without interest upon completion of studies or withdrawal of the Student from the DICE School of Hospitality and Culinary Arts

Modes Of Payment

  • DEMAND DRAFT paid in favour of INNOVATION TRUST
  • NEFT / RTGS – Details are as follows:

Account Name : INNOVATION TRUST
Bank Name :  HDFC BANK
Account Number : 50200022565353
IFSC Code : HDFC0000240
Branch :  Sandoz House, Dr. A B Road, Worli, Mumbai 400018

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