B.Sc in Catering Science & Hotel Management

Certification

Bharathiar University

Overview

The B.Sc in Catering Science and Hotel Management is a unique program designed to train online and develop future leaders of the hospitality industry. This program is offered by Bharathiar University, Coimbatore which is a UGC recognized and NAAC ' A Grade ' accredited university and is amongst the top ten universities in India. The course duration is spread over three years, which includes a six-month industrial training in five star or luxury hotel. The course helps students to understand hotel and catering operations in depth. It also gives students hands-on work experience and monitored training through internship. Students shall also be awarded with three online optional certifications from American Hospitality Academy, USA, World Campus. These modules act as finishing school programs for students.

Online learning platform is an eco-friendly tech-enabled learning management system that provides recorded practical and theory classes. Students get the benefit of anywhere anytime learning flexibility with 24X7 access to virtual classrooms. The platform also has online assessments to check knowledge and progress, periodically.

The aim of this course is to provide education to students who aspire to get management positions in hospitality organizations in both, private as well as public sectors of the industry. Students are introduced, through this course, to the wide choice of career opportunities available within the hospitality/ tourism industry. On successful completion of the degree, the graduates gain knowledge on the following aspects:

  • The capacity and desire to read analytically on a range of appropriate material, to think logically and to communicate clearly
  • The technical and managerial skills and product knowledge necessary for a career in the hospitality/tourism industry
  • An interdisciplinary approach to problem-solving and decision making
  • The personal competence necessary for careers at managerial level and operational levels
  • The minimum qualification for admission is 10+2 system of Senior Secondary Education or its equivalent with English as one of the compulsory subjects
  • The applicant should be medically fit and the same should be certified by a registered medical officer

The Course duration is six month, with practical’s &Theory Modules

1st Year Subjects

  • Language - English
  • Language - French
  • Food Production and Patisserie (Theory & Practical)
  • Food and Beverage Service (Theory & Practical)
  • Front Office (Theory & Practical)
  • Accommodation Operations (Theory & Practical)
  • Personality Skills
  • Business Communication (AHA)

2nd Year Subjects

  • Food Production and Patisserie (Theory & Practical)
  • Food and Beverage Service (Theory & Practical)
  • Front Office (Theory & Practical)
  • Accommodation Operations (Theory & Practical)
  • Food Safety & Microbiology
  • Computer Applications (Theory & Practical)
  • Group Discussions
  • Hospitality Professional (AHA)

3rd Year Subjects

  • Food and Beverage Management
  • Hotel Law
  • Food Service Facilities Planning
  • Hotel Accounting
  • Human Resource Management
  • Industrial Training Report/ Project
  • Interview Techniques
  • Hospitality Supervisory Skills (AHA)
  • 10th Mark sheets (attested photocopies)
    • 1 Original
    • 1 Attested copy
    • 1 Photocopy
  • Birth Certificate
  • Transfer or Leaving Certificate
  • Proof of identity
  • 4 passport size photographs

We are proud to boast about the 100% placement records of the past years

Global growth and development of tourism has opened up innumerable openings. As a result, graduates can look forward to the following career opportunities:

  • Management Trainee in Hotels and allied industries
  • Guest / Customer Relation Executive in Hotels and other Service Sectors
  • Kitchen Management / Housekeeping Management Trainee in Hotels
  • Career opportunities in Flight Kitchens
  • Multi-skilled Executive in Fast Food chains
  • Hospital and Institutional Catering Executive
  • Faculty in Hotel Management / Food Craft Institutes (after gaining industry work experience)
  • Cabin Crew in National and International Airlines
  • Catering Officer or Chef in Cruise Lines
  • Marketing / Sales Executive in Hotels
  • Executive in Tourism Development Corporations and Resort properties
  • Self-employed entrepreneurs

The Training & Placement cell provides excellent infrastructure and facilities to support every stage of the placement process. Arrangement of the pre-training and placements discussions, written test, interviews and group discussions are made as per the requirements of the organization as well as the students. A regular corporate interaction weaves the thread to create a mosaic for 100% placements.

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