The TU BHM syllabus covers 120 credit hours across 7 semesters. Year 1: English, Hotel French, Food Production & Patisserie, F&B Service, Housekeeping. Year 2: Sales & Marketing, Cost Accountancy, Bar & Beverage Service, Front Office Operations. Year 3: Entrepreneurship, E-Commerce for Hospitality, Event Management, Strategic Management. Semester 7 (Year 4) is entirely Industrial Exposure — a full-semester paid internship worth 12 credit hours.