Bachelor in Professional Hospitality (BPH)

Short description:
• Four-year industry-immersive hospitality program that blends academic instruction with extensive workplace learning to develop competent hospitality professionals.
• Structured around an apprenticeship model where students learn directly in real hospitality environments.
• Five academic semesters supplemented with three semesters of full internship placement.
• Emphasizes practical competency, industry behavior, cultural awareness, and operational excellence.
• Assessment integrates theoretical understanding with performance-based evaluation in real workplace scenarios.
• Designed to support students from diverse and marginalized backgrounds by making professional hospitality education accessible.

Curricular structure:

Credit Distribution by Theme

Features:
• Apprenticeship-based model: learn-while-you-earn, earn-while-you-learn.
• Three semesters of industry internship.
• Globally aligned curriculum with competency-based evaluation.
• High-contact practical hours (1920+).
• Integrates Nepali cultural and culinary heritage.
• Strong placement network with leading hospitality organizations.
• Continuous evaluation through written, oral, practical, and reflective assessments.

Fee:
• NPR 735,000 (tentative)

Eligibility:
• 10+2 or equivalent (any discipline) with at least 45% or CGPA 2.0 and minimum D+ in all subjects.
• A-Level: minimum three subjects passed in A-Level and one general paper in AS-Level.
• Provisional admission allowed for applicants awaiting Grade 12 results.

Admission process:
• Sit for and pass the Kathmandu University Undergraduate Management Admission Test (KUUMAT).
• Merit-based selection depending on KUUMAT performance.
• Provisionally admitted students must meet minimum academic eligibility once results are published.

Job prospects:
• Travel agent
• Travel attendants
• Food service managers
• Lodging managers
• Event planners
• Hospitality operations staff and supervisors
• Guest relations and front office roles
• Restaurant and catering management
• Resort, cruise, and tourism service operations
• Entrepreneurial ventures in hospitality and tourism