| 301 |
HOTEL MANAGEMENT & TOURISM |
1/2YEAR |
| 302 |
HOTEL MANAGEMENT & CATERING SCIENCE |
1/2YEAR |
| 303 |
HOTEL MANAGEMENT |
1/2YEAR |
| 304 |
INSTITUTIONAL HOUSE KEEPING |
1/2YEAR |
| 305 |
HOTEL OPERATION & MANAGEMENT |
1/2YEAR |
| 306 |
TOURISM ADMINISTRATION |
1/2YEAR |
| 307 |
BAKERY BAKING TECHNICIAN |
1/2YEAR |
| 308 |
FRONT OFFICE OPERATIONS |
1/2YEAR |
| 309 |
TRAVEL COUNSELORS |
1/2YEAR |
| 310 |
PREPARATION OF TOMATO KETCHUP/PICKLES |
1/2YEAR |
| 311 |
FOOD PRODUCTION |
1/2YEAR |
| 312 |
FOOD AND BEVERAGE SERVICE |
1/2YEAR |
| 313 |
BAKERY AND CONFECTIONERY |
1/2YEAR |
| 314 |
FRONT OFFICE MANAGEMENT |
1/2YEAR |
| 315 |
CANNING AND PRESERVATION |
1/2YEAR |
| 316 |
TOURIST GUIDE |
1/2YEAR |
| 317 |
SNACKS PRESERVATION |
1/2YEAR |
| 318 |
COUNTER SALE/RESERVATION ASSISTANT |
1/2YEAR |
| 319 |
VINEGAR MAKING |
1/2YEAR |
| 320 |
BELL CAPTION |
1/2YEAR |
| 321 |
SMALL HOTEL & MOTEL OPERATING TECHNIQUES |
1/2YEAR |
| 322 |
VEGETABLE CARVING |
1/2YEAR |
| 323 |
FISH FOOD PROCESSING |
1/2YEAR |
| 324 |
FRUIT PROCESSING ( JAM, JELLY, JUICE) |
1/2YEAR |
| 325 |
FLIGHT AND RAILWAY CATERING |
1/2YEAR |
| 326 |
GENERAL RECEPTIONIST |
1/2YEAR |
| 327 |
HOTEL AND CATERING MANAGEMENT |
1/2YEAR |
| 328 |
TOURISM AND TRAVEL TECHNICIAN |
1/2YEAR |
| 329 |
HOTELIERING & CATERING |
1/2YEAR |
| 330 |
KITCHEN & CATERING OPERATIONS |
1/2YEAR |
| 331 |
RESTAURANT SERVICES |
1/2YEAR |
| 332 |
COOKERY & CATERING |
1/2YEAR |
| 333 |
CORPORATE HOUSE KEEPING |
1/2YEAR |
| 334 |
PROFESIONAL COOKERY |
1/2YEAR |
| 335 |
CATERING SCIENCES |
1/2YEAR |
| 336 |
SNACKS PRODUCTION |
1/2YEAR |
| 337 |
FOOD PRESERVATION |
1/2YEAR |
| 338 |
HOSPITALITY MANAGEMENT |
1/2YEAR |
| 339 |
FOOD TECHNOLOGY |
1/2YEAR |
| 340 |
HOUSE KEEPING |
1/2YEAR |
| 341 |
HOTEL & TOURISM MANAGEMENT |
1/2YEAR |
| 342 |
HOTEL & CATERING MANAGEMENT |
1/2YEAR |
| 343 |
CULINARY SKILLS |
1/2YEAR |
| 344 |
CATERING TECHNOLOGY |
1/2YEAR |
| 345 |
DOMESTIC HOUSE KEEPING |
1/2YEAR |
| 346 |
FOOD AND NUTRITION |
1/2YEAR |
