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1st Year
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Fall Semester
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Spring Semester
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Code
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Course Title
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Cr. Hrs.
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Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
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|
|
COM110
|
English I
|
3
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COM210
|
English II
|
3
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POL101
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Pakistan: Ideology, Constitution & Society
|
2
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ISl112
|
Islamic Thoughts & Perspectives
|
2
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QM110
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Business Math
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3
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Pakistan Studies
|
2
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GHT101
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Global Tourism & Hospitality
|
2
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GHT104
|
Customer Service Management in Hospitality & Tourism
|
2
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|
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GHT102
|
Rooms Division Operations
|
2+1
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|
GHT105
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Finance in Tourism & Hospitality
|
2
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|
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GHT103
|
Food & Beverage Operations
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2+1
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GHT106
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Rooms Division Supervision
|
2+1
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|
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SD221
|
Life & Learning
|
2
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GHT107
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Food & Beverage Supervision
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2+1
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|
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Semester Credit Hours
|
18
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|
Semester Credit Hours
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17
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|
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|
2 Year
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|
|
Fall Semester
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Spring Semester
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|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
|
CH211
|
Everyday Science
|
2
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MG224
|
Innovation & Entrepreneurships
|
2
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|
|
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HTM105
|
Emerging Technologies
|
3
|
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SD210
|
Civics & Community Engagement
|
2
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|
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QM111
|
Business Stats
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3
|
|
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Fehm-e- Quran I
|
1
|
|
|
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GHT201
|
Human resource Management in the Tourism & Hospitality Industry
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2
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GHT225
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Customer Relationship Management in the Tourism & Hospitality Industry
|
2+1
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GHT104, GHT204
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|
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GHT202
|
Food & Beverage Management
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2+1
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GHT103, GHT107
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GHT224
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Strategic Marketing in the Tourism & Hospitality Industry
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2
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GHT104
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|
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GHT203
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Understanding Funding & Finance in Tourism & Hospitality
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2
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GHT105
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GHT226
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Contemporary Issues in Tourism & Hospitality Industry
|
2
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GHT101
|
|
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MG120
|
Principles of Management
|
2
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GHT228
|
Facilities Management in the Tourism & Hospitality Industry
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2
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GHT102, GHT106
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|
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Think Ai
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2
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Semester Credit Hours
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17
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|
Semester Credit Hours
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16
|
|
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|
3rd Year
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|
|
Fall Semester
|
Spring Semester
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|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
|
HND101
|
Fundamentals of Human Nutrition
|
3
|
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HTM330
|
Artificial Intelligence for Business Application
|
3
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IST390
|
Management Information System
|
3
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FST1SSSSS07
|
Food Safety & Hygiene
|
3
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|
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BP352
|
Research Methods
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3
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HCM335
|
Menu Planning & Production Management
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2+1
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|
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HCM315
|
Introduction to Culinary Arts
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3
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HCM340
|
Fundamentals of Baking
|
2+1
|
|
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HCM320
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Food Safety & HACCP
|
2+1
|
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HCM345
|
Food Production Management
|
2+1
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|
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HCM325
|
Culinary Arts & Field Study I
|
1
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HCM350
|
Culinary Arts & Field Study II
|
1
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Fehm-e- Quran II
|
1
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SD102
|
21st Century Skills
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0
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SD100
|
English Emersion
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0
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Semester Credit Hours
|
17
|
|
Semester Credit Hours
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16
|
|
|
|
4th Year
|
|
|
Fall Semester
|
Spring Semester
|
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
|
|
HCM415
|
Kitchen Operations & Departmental Management
|
3
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HCM450
|
Western Cuisine
|
3
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HCM420
|
The Art of Butchery
|
2+1
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HCM455
|
Food Waste Management
|
3
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Elective I
|
3
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Elective III
|
3
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Elective II
|
3
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Elective IV
|
3
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HTM498
|
Internship
|
3
|
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HTM499
|
Project
|
3
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HCM440
|
Culinary Arts Field Study III
|
1
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Semester Credit Hours
|
16
|
|
Semester Credit Hours
|
15
|
|
|
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