BSc Catering Science & Hotel Management
Program Overview
The department was established in the year 1995.It offers a 3 year B.Sc. programme in Hotel Management and Catering Science.
The curriculum is designed to meet the industry requirements vis-à-vis the skill and knowledge components. Value addition is given in the form of Soft skill programme, First aid certification , Certificate in HACCP ,Event Organization (Food Festival/Carnival, Menu planning, Marketing and Sales), demos and workshops, National and international industrial visit. Students undergo 100 days of Industrial Exposure Training in various star hotels/ resorts to facilitate their smooth transition, from students to employees.
The Department is equipped with four Training Laboratories to impart practical training in all the four core areas of the Hotel operation Viz. Food Production, Food and Beverage Service, Front office operation and Housekeeping. The computer labs of the Computer science department impart basic MS Office Software skills to the students. Communication training is provided through English language labs as part of Communicative English.
Career Opportunities
- Government Jobs:Airways , Railways, Government sectors and armed forces.
- Star hotels –oberoigroups of hotels, taj group of hotels, radission ,
- Hilton, mariot, le- merdian , ITC group of hotels,Hayaat, ritscalton, crown plaza, Park groups of hotels, planet Hollywood, residency,
- Cruise – Aida, cruise carnival, Costa, Thomson, Royal carribean, msc.
- Aviation–
- Event managers — formal and informal functions, banquet parties,
- Food safety officers in hotels and various food processing industry.
- R&D chef—recipe research and developers in various food processing unit.
- Entrepreneur— own business in food industry, online chefs , conducting Cookery classes and event management.
- Facility manager in MNC’s — taking care of all hospitality needs at various MNC’S.
Programme USPs
- Job Satisfaction
- Good Reputation
- Multiple Job Opportunities
- Financial Security
- Travelling Opportunities
- Learn Vital Skills through hands on the job training,
- Demonstrations and work shops
- Diversity
- Easy Entry-level Job Opportunity
- Career Advancement
- Energetic Working Environment
- Promotes and encourages sense of Entrepreneurship / Start ups
Programme Outcomes
- Upon completion of the program the students are expected to have acquired.
- Use the acquired knowledge in Hotel Management and Catering Science to meet his day to day professional activities
- Use the acquired skills to meet the challenge of providing quality service to the guests, in his chosen area of operation.
- Communicate effectively, be equipped with the right work attitude, and groom acceptably.
- Grow in his career to reach higher positions in the hospitality industry.
Eligibility Criteria
BSc Catering Science & Hotel Management – Eligibility: Candidate for admission to the first year of the UG degree course shall be required to have passed the Higher Secondary Examination (Academic or Vocational) conducted by the Govt. of Tamil Nadu or other examinations accepted as equivalent there to by the Syndicate, subject to such other conditions as may be prescribed therefor, as per Bharathiar University norms.
Programme Structure
SEMESTER I
- FRENCH I
- COMMUNICATIVE ENGLISH I
- FOOD PRODUCTION I
- FOOD AND BEVERAGE SERVICE I
- ACCOMODATION OPERATIONS
- ETHICS AND CULTURE
- FOOD PRODUCTION PRACTICAL I
- FOOD AND BEVERAGE SERVICE PRACTICAL I
SEMESTER II
- FRENCH II
- COMMUNICATIVE ENGLISH II
- FOOD PRODUCTION II
- FOOD AND BEVERAGE SERVICE II
- ACCOMODATION OPERATIONS PRACTICAL
- ENVIRONMENTAL STUDIES
- FOOD PRODUCTION PRACTICAL I
- FOOD AND BEVERAGE SERVICE PRACTICAL I
- MODULAR I- FOUNDATIONS OF TRANSPORT CATERING
SEMESTER III
- FRENCH III
- COMMUNICATIVE
- ENGLISH III
- FOOD PRODUCTION III
- FOOD AND BEVERAGE SERVICE III
- FRONT OFFICE OPERATIONS
- HOTEL ACCOUNTANCY
- FOOD PRODUCTION PRACTICAL II- INDIAN REGIONAL CUISINE (QTK)
- FOOD AND BEVERAGE SERVICE PRACTICAL II
- BAKERY AND CONFECTIONERY PRACTICAL
- BASIC TAMIL / ADV TAMIL/BASIC HINDI/WOMENS RIGHT- I
- MODULAR II- FLIGHT CATERING
SEMESTER V
- FOOD AND BEVERAGE MANAGEMENT
- FOOD SERVICE FACILITIES AND HR MGMT.
- MANAGEMENT PRINCIPLES AND PRACTICES
- ACADEMIC SKILLS- PROJECT VIVA
- SOFTWARE APPLICATIONS IN HOTEL INDUSTRY
- SOFTWARE APPLICATIONS IN HOTEL INDUSTRY- PRACTICAL
- FOOD PRODUCTION PRACTICAL III
- FOOD AND BEVERAGE SERVICE PRACTICAL III
- BAR MANAGEMENT PRACTICAL
- MODULAR II- CRUISE CATERING OPRETIONS
EDC
SEMESTER IV
- FRENCH IV
- COMMUNICATIVE ENGLISH IV
- FOOD PRODUCTION IV
- FOOD AND BEVERAGE SERVICE IV
- FRONT OFFICE OPERATIONS PRACTICAL
- INTERNATIONAL TOURISM
- FOOD PRODUCTION PRACTICAL II- LARDER AND
- INTERNATIONAL CUISINE
- FOOD AND BEVERAGE SERVICE PRACTICAL II
- FOOD PRESERVATION PRACTICAL
- BASIC TAMIL / ADV TAMIL/BASIC HINDI/WOMENS RIGHT-II
- MODULAR II- RAILWAY AND SURFACE CATERING OPERATIONS
- IDC- HOSPITALITY SERVICES MARKETING
SEMESTER VI
- INDUSTRIAL EXPOSURE TRAINING/ HOTEL INTERNSHIP (100 DAYS)
- BANQUETING OPERATIONS
- EXTENSION ACTIVITY – NSS/NCC/SPORTS
- CERTIFICATE COURSE
- MODULAR III- FAST FOOD CATERING OPRETIONS
Credits & Evaluation
CREDITS:
- A TOTAL OF 140 CREDITS IS AWARDED TO THE CANDIDATE COMPLETING THE COURSE AND EXAMINATIONS SUCCESSFULLY
EVALUATION:
- THE INSTITUTION CONDUCTS CONTINUAL INTERNAL ASSESSMENT TEST AND MODEL EXAMINATIONS TO MONITOR THE ACADEMIC PROGRESS/LEVEL OF A STUDENT BEFORE THE END SEMESTER EXAMINATION.
- THE INTERNAL ASSESSMENT MARK IS AWARDED BASED ON THE PERFORMANCE IN INTERNAL TEST, OVER ALL ATTENDANCE IN EACH SUBJECTS AND ASSINGMENT SUMBITTED.
