Project Description

Diploma in Aviation and Cabin Crew Management

is a one-year program and it is designed for student’s professional development. Successful students will achieve practical skills to progress their careers within their profession. The minimum eligibility  criteria is successful completion of plus Two examination.

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Semester One

Aviation Management

Module 1: Introduction to Aviation Industry

Module 2: Grooming

Module 3: Personality Development and Behavioral Skills

Module 4: Safety and Security

Module 5: First Aid

Food and beverage service

Module 1: Introduction to the Hotel Industry and growth of the hotel Industry in India.

Module 2: Operating equipments, Restaurant linen and furniture.

Module 3: Types of service

Module 4: Menu: Origin of menu,Objectives of Menu Planning, Types of menu

Module 5: Personal hygiene and grooming: importance- Personal sanitary habits and HACCP (Basic Principle and implementation)

Food and beverage service -I(practical)

Module I: Food and Beverage service areas

Module II: Basic technical skill

Module III: Menu

Module IV: Food and Beverage service

Module V:  Breakfast service: Breakfast

Front office Operation –I

Module 1: Introduction to Hospitality industry:

Module 2: Front office organization

Module 3: Types of Room and Room Tariff

Module 4: Guest services

Module 5: Reservation, Registration and Check out

Module 6: Personal hygiene and grooming: importance- Personal sanitary habits

Front office operations (practical’s)

1 Reservation Demo

2 Registration Demo

3 Guest history Demo

4 Telephones Demo & Practical Session

6 Daily transactions Demo

7 Front office accounting procedures Demo/Practice

(a)Manual accounting Demo/Practice

(b)Machine accounting Demo /Practice

8 Payable, Accounts receivable, Guest history. Demo

9 Role play Demo/Practice

10 Situation handling Demo/Practice

Accommodation Operation- I

Module 1: Introduction Housekeeping

Module 2: Organizational Framework of the department

Module 3: Cleaning Procedures & Types of cleaning

Module 4: Housekeeping Procedures

Module 5: Public Area Cleaning

Module 6: Personal hygiene and grooming: importance- Personal sanitary habits

Accommodation operations (practical)

1 Cleaning Equipment’s Demo

2 Cleaning Agents Demo

3 Demo & Practice Cleaning of Different Surface

4 Bed Making Demo & Practical Session

5 Daily Cleaning of Guest Rooms Demo /Practice

6 Standard Supplies Demo

7 Periodical Cleaning & Special Cleaning

8 Public area cleaning Demo/Practice

9 Guest Room inspections Demo /Practice

10 Maids cart, different types of trolleys Demo

11 Turn down service, second service Demo/Practice

12 Folding of Linen Demo/Practice

Semester II

Internship in the Hospitality Sector


Semester III

Aviation Management

Module 1: Crew Resource Management

Module 2: In- Flight Dining and Sales

Module 3:  Airport Customer handling

Module 4: Aviation Security Awareness

Module 5: Cargo handling

Module 6: Employability Skill Training

Food and Beverage Service II

Module 1: Classification of beverages

Module 2: Bar Operation and Management

Module 3: Wines

Module 4: Beer, and Liqueurs

Module 5: Spirits – cash handling – Menu Engineering

Food and beverage service-II practical)

Module 1: Dispense Bar–Organizing Mise-en-place

Module 2: Planning and Operating Food & Beverage Outlets

Module 3: Cocktails and Mixed drinks

Module 4: Alcoholic Beverages Service of Wines, Service of Spirits ,Service of Liqueurs

Module 5: Matching Wines with Food

Front office Operation –II

Module 1: Planning and Evaluating the Front office operation:

Module 2: Yield Management and Forecasting

Module 3: Managing Human Resources:

Module 4: Night Auditing

Module 5: Total Quality management

Accommodation management-II

Module 1: Linen and Uniform room management

Module 2: Laundry Operations

Module 3: Interior design & flower arrangements

Module 4: Housekeeping supervision

Module 5: Contract services in housekeeping

Semester IV

Second Internship and Final Placements.


Former Placement Manager, Naipunnya College,Pongam, Thrissur, 24 Years Experience in Five Star Deluxe Hotels, Catering and Teaching.
28 Years of experience in Five Star Hotels, Flight Catering and Cruise Line-USA. Trained in Michelin stars Restaurants in France under Chef Georges Blanc
23 years of experience with Oberoi Group of Hotels in India and Abroad
Working as Chef for 15 years at Westminster- United Kingdom

Creating the hospitality leaders of tomorrow

Our specially designed hospitality programs make the careers of ambitious students just like you.