Graduates of the Lexicon HMCT B.Sc in Hospitality Studies emerge with commercial culinary proficiency, fine dining service finesse, luxury hotel rooms division management, and international tourism acumen:
End-to-end command over commercial culinary operations, bakery and confectionery, international cuisines, kitchen ergonomics, and HACCP food safety standards.
Fine dining banquet management, tableside service etiquette, mixology, inventory control, and customer-first service protocols across 5-star restaurants and bars.
Rooms division leadership, Property Management Systems (Opera PMS), guest check-in automation, executive housekeeping, and VIP concierge management.
Eco-tourism planning, international airline/cruise administration, hospitality marketing, event management, and cloud kitchen startup incubation.
Hospitality leaders who combine operational precision, foreign language fluency, guest psychology, and sustainable management are in unprecedented global demand:
Mentorship by certified Executive Chefs and seasoned GM-level hospitality academicians.
Commercial-grade kitchen workstations, bakery studios, and demonstration suites.
Hands-on industry residencies with luxury chains like Marriott, Conrad, Taj, and Oberoi.
Vineyard excursions, luxury resort audits, flower arranging workshops, and language clubs.
Centrally located on Pune's educational corridor in Wagholi with sports turfs and Wi-Fi hub.
Gain multi-disciplinary proficiency across the three bedrock verticals of the multibillion-dollar global hospitality and travel sector:
Master foundational to advanced culinary techniques, butchery, sauces, artisanal bakery, confectionery, kitchen sanitation, and cost-controlled menu design.
Blend formal dining etiquette, international wine appreciation, beverage mixology, banqueting logistics, and high-volume fine dining management.
Lead guest reception, computerized reservations via Opera PMS, VIP guest protocols, revenue yield management, and immaculate housekeeping standards.
Want to learn more about the Dual 5-Star Hotel Internships and International Placement Pathways?
Apply for Hospitality Batch 2027–30 ↗The Lexicon HMCT Immersive Learning Model is structured to prepare graduates who step seamlessly into 5-star hotel environments without needing months of foundational retraining.
Across six intensive semesters, Day Zero Professionals transition from basic culinary prep to advanced banquet management, international menu engineering, computerized reservations (PMS), and live operational supervision.
Yashwantrao Chavan Maharashtra Open University (YCMOU) Affiliated 3-Year B.Sc Degree Curriculum · Department of Hotel Management & Catering Technology (Study Center No. 62582):
| Course Name | Course Type | Credits & Category |
|---|---|---|
| Basic Food Production | Major / Compulsory / Theory | Foundational Kitchen Theory |
| Basic Food Production | Major / Compulsory / Practical | Hands-on Culinary Station Lab |
| Basic Food and Beverage Service | Major / Compulsory / Theory | Restaurant Service Operations |
| Restaurant Etiquette | VSC – Vocational Skill Courses / Theory | Dining Protocol & Guest Relations |
| Personality and Career Skill | SEC – Skill Enhancement Courses | Professional Grooming & Soft Skills |
| Introduction to Constitution of India | VEC – Value Education Courses | National Civic Governance |
| Listening and Speaking Skills | AEC – Ability Enhancement Courses | Professional English Communication |
| Biodiversity Of India | Open Elective (OE) | Environmental & Ecological Awareness |
| Futuristic Approach For Smart City | Open Elective (OE) | Smart Urban Infrastructure |
| IKS – Bhartiy Dnyan Parampara: Samajikshastre | IKS – Indian Knowledge System | Indian Traditional Heritage |
| Samajseva-I | CC – Co-curriculum Courses | Social Outreach & Community Project |
| Course Name | Course Type | Credits & Category |
|---|---|---|
| Basic Food and Beverage Service | Major / Compulsory / Practical | Live Service Simulation |
| Basic Accommodation and Front Office Operations | Major / Compulsory / Theory | Rooms Division Fundamentals |
| Basic Accommodation and Front Office Operations | Major / Compulsory / Practical | PMS Demo Lab & Guest Reception |
| Tourist Guide and Tour Operations | Minor / Compulsory / Theory | Itinerary & Tourism Guidance |
| Entrepreneurship and Start up | VSC – Vocational Skill Courses / Theory | Boutique Venture Design |
| Total Quality Management | SEC – Skill Enhancement Courses | Service Quality Standards |
| Environmental Education | VEC – Value Education Courses | Sustainability in Hospitality |
| Reading and Writing Skills | AEC – Ability Enhancement Courses | Business Writing & Correspondence |
| Environmental Economics | Open Elective (OE) | Ecological Resource Management |
| Ecotourism | Open Elective (OE) | Sustainable Tourism Practices |
| Samajseva-II | CC – Co-curriculum Courses | Community Engagement |
| Course Name | Course Type | Credits & Category |
|---|---|---|
| Food Production Foundation | Major / Compulsory / Theory | Advanced Culinary Techniques |
| Food Production Foundation | Major / Compulsory / Practical | Quantity Cooking & Buffet Prep |
| Cultural Heritage of India | Major / Compulsory / Theory | Tourism & Culinary Heritage |
| Food and Beverage Services Foundation | Major / Compulsory / Theory | Beverage Menu Planning |
| Principles and Practices of Tourism | Minor Theory | Tourism Industry Operations |
| Food and Beverage Inventory Control | VSC – Vocational Skill Courses / Theory | Cost Control & Storekeeping |
| Field Project | FP | Experiential Industry Assignment |
| Shravan aani Sanbhashan Koashaly (Marathi/Hindi) | AEC – Ability Enhancement Courses | Regional Language Proficiency |
| Sustainable Development Goal & Society | Open Elective (OE) | UN SDG Alignment |
| Samajseva-III | CC – Co-curriculum Courses | Social Action Project |
| Course Name | Course Type | Credits & Category |
|---|---|---|
| Food and Beverage Services Foundation | Major / Compulsory / Practical | Bar & Banqueting Practicum |
| Accommodation and Front Office Operations Foundation | Major / Compulsory / Theory | Supervisory Lodging Operations |
| Accommodation and Front Office Operations Foundation | Major / Compulsory / Practical | Housekeeping Audit & Front Desk |
| Principles of Management | Minor / Compulsory / Theory | Organizational Leadership |
| Eco Tourism | Minor Theory | Responsible Destination Planning |
| Accounting Skill for Hospitality | SEC – Skill Enhancement Courses | Hotel Financial Accounting |
| Field Project | FP | Practical Industry Fieldwork |
| Vachan aani Lekhan Koashalye (Marathi/Hindi) | AEC – Ability Enhancement Courses | Advanced Language Practice |
| Environmental Law | Open Elective (OE) | Compliance & Hotel Regulations |
| Samajseva-IV | CC – Co-curriculum Courses | Civic Responsibility Project |
| Course Name | Course Type | Credits & Category |
|---|---|---|
| French for Hospitality Professionals | Foreign Language Certification | Gastronomic & Hotel French |
| Cultural Heritage of India (Advanced) | Core Advanced Theory | Monumental & Regional Tourism |
| Tourist Guide & Tour Operations | Vocational Professional Course | Commercial Travel Planning |
| Principles & Practices of Tourism | Tourism Administration | Global Destination Marketing |
| Course Name | Course Type | Credits & Category |
|---|---|---|
| Principles of Management (Executive) | Core Management | Strategic Leadership & Ethics |
| Accommodation Management-II | Advanced Operations | Revenue Maximization & Auditing |
| Eco Tourism Policy | Environmental Strategy | Sustainable Resort Practices |
| Hotel Marketing & Sales | Marketing Dynamics | Digital Channels & MICE Sales |
| Industry Professional Courses by Lexicon HMCT | Lexicon Certified Modules | Employability Enhancement |
| Specialized 5-Star Hotel Internship (300 Marks) | 300-Mark Capstone Residency | Full-Time Corporate Placement |
Earn industry-vetted certifications embedded right into your three-year B.Sc curriculum to ensure you step into luxury hotel brands as an accomplished Day Zero Professional:
Fifteen foundational institutional advantages that empower our hospitality scholars to excel as Day Zero Professionals in 5-star hotel chains and global tourism enterprises:
Approved year-by-year fee schedule for the 3-year B.Sc in Hospitality Studies degree in full accordance with YCMOU University norms:
| Academic Year | Institute Fees (Part-A) | University Fees (Part-B) | Total Annual Fees |
|---|---|---|---|
| Year 1 | ₹1,73,408 | ₹43,258 | ₹2,16,666 |
| Year 2 | ₹1,73,408 | ₹43,258 | ₹2,16,666 |
| Year 3 | ₹1,73,410 | ₹43,258 | ₹2,16,668 |
| Total (3 Years) | ₹5,20,226 | ₹1,29,774 | ₹6,50,000 (approx.) |
| Component | Amount (₹) | Due Date & Details |
|---|---|---|
| Enrolment Fee | ₹15,000 | Immediately on Offer Letter (last date as printed) |
| Industry Professional Skills | ₹1,58,408 | On/before 30-06-2027 |
| Experimental Skills | ₹43,702 | Department module allocation |
| Professional Development Skills | ₹41,200 | Executive grooming & service ethics |
| Curricular & Extra-Curricular | ₹39,406 | Workshops & field study |
| Foreign Language | ₹34,100 | French & English certification |
| Total Y1 (Dept.) | ₹1,73,408 | (Net payable as per schedule) |
| Component | Amount (₹) | Due Date & Details |
|---|---|---|
| Industry Professional Skills | ₹1,58,408 | On/before 15-05-2027 |
| Experimental Skills | ₹43,702 | Applied culinary simulations |
| Professional Development Skills | ₹41,200 | Operational supervision |
| Curricular & Extra-Curricular | ₹39,406 | Hospitality conferences & visits |
| Foreign Language | ₹34,100 | Spoken French Level 2 |
| Research & Development Skills | ₹15,000 | Research methodology |
| Total Y2 (Dept.) | ₹1,73,408 | (Net payable as per schedule) |
| Component | Amount (₹) | Due Date & Details |
|---|---|---|
| Industry Professional Skills | ₹1,58,410 | On/before 15-05-2028 |
| Experimental Skills | ₹43,704 | Advanced banqueting & bakery |
| Professional Development Skills | ₹41,200 | Management training |
| Entrepreneurship & Start-Up Skills | ₹39,406 | Venture incubation & cloud kitchens |
| International Placement Assistance | ₹34,100 | Global interview drives |
| Research & Development Skills | ₹15,000 | Capstone research project |
| Total Y3 (Dept.) | ₹1,73,410 | (Net payable as per schedule) |
| Academic Year | University Fees (₹) | Tentative Month | Mode of Payment |
|---|---|---|---|
| Year 1 | ₹43,258 | July 2027 | Directly on YCMOU online portal |
| Year 2 | ₹43,258 | June 2027 | Directly on YCMOU online portal |
| Year 3 | ₹43,258 | June 2028 | Directly on YCMOU online portal |
| Total Part-B | ₹1,29,774 | Amounts shown are for AY 2025–26 (may be revised for AY 2027–28 by YCMOU) | |
Make RTGS / NEFT / NetBanking transfers for Part-A Department fees to the verified trust account:
Pay directly on the official YCMOU portal as per the University schedule.
Review the minimum academic prerequisites required to enroll in the Lexicon HMCT B.Sc in Hospitality Studies:
Candidate should be 12th Pass from ICSE, CBSE, IGCSE(ICE), or any State/Central Board recognized by the competent authority.
An equivalence certificate is required from the respective educational board in case the qualifying result is issued in grade/credit points.
Candidates currently appearing for their final 12th board examinations are eligible to apply on a provisional basis.
Speak directly with our Department of Hotel Management & Catering Technology admissions desk.
World-class hospitality training infrastructure located at our Wagholi Pune campus, featuring high-grade culinary suites, guest demo labs, and modern auditoriums:
Top luxury hospitality chains, 5-star hotels, and international travel brands partner with Lexicon HMCT for dual internships and direct campus recruitment:
Everything you need to know about the B.Sc in Hospitality Studies at Lexicon HMCT & MILE:
The B.Sc in Hospitality Studies is a comprehensive 3-year undergraduate degree program recognized by the UGC and AIU, affiliated with YCMOU. Unlike short diploma certifications, this degree qualifies students for postgraduate study (MBA/PGDM/M.Sc) worldwide, government service exams (UPSC/MPSC), and fast-track managerial training programs (MT) across leading international hotel chains.
Yes. The degree is awarded by Yashwantrao Chavan Maharashtra Open University (YCMOU), a state university established by an Act of the Maharashtra State Legislature. It is recognized by the University Grants Commission (UGC) and the Association of Indian Universities (AIU), and holds an ‘A’ Grade accreditation by NAAC. The degree is at par with degrees granted by all Indian universities.
Lexicon HMCT incorporates dual industrial training internships into the 3-year curriculum. Students undergo practical field immersion at leading luxury hotel partners, such as Marriott, The Ritz Carlton, Conrad, Taj, and The Oberoi Group, gaining real-time operational expertise in food production, service, front office, and housekeeping, culminating in a 300-mark capstone internship in Semester 6.
Yes. Given the global nature of luxury hospitality, students receive professional certifications in Spoken French and Executive Spoken English as part of their academic curriculum. This language capability gives our graduates a decisive edge during international hotel recruitments and cruise liner interviews.
Graduates step directly into corporate Management Trainee (MT) and Operational Trainee (OT) roles across 5-star hotel chains, fine dining restaurant groups, luxury cruise lines, international airlines (cabin crew and ground operations), event management companies, facility management MNCs, and cloud kitchen enterprises.
The total course fee (approx. ₹6,50,000 for 3 years) is transparently bifurcated: Part-A (₹5,20,226 total; ₹1,73,408 per year) covers Lexicon HMCT department skills modules, lab supplies, professional certifications, and grooming; Part-B (₹1,29,774 total; approx. ₹43,258 per year) is paid directly by the student to YCMOU on the university’s official online portal.
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