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B.Sc Catering Science & Hotel Management

3 Years

This programme covers all the subjects vital to students who are seeking to develop a successful management career in the Hotel & Catering industry. This course is fast becoming one of the most sought-after areas of study in the fastest growing industry in the world. The programme provides a well grounded foundation of skills and knowledge for the Hotel Manager of tomorrow. It trains the person to recognise and manage the human relations and business aspects of this complex business environment.

Entry Requirement/Assessment

Students must obtain a minimum average grade of 45% marks in +2 and possess a minimum level in English. Students are assessed for admission on terms of interview and group discussion before seeking final selection. At the time of admission, students should pay an amount of 31,000/-. Yearly coaching fees can be paid in 6 equal instalments of 55,00/-

UNIFORM

3 cotton white shirts with long sleeves in classical style, 3 long black trousers, black over coat and a pair of black shoes and 3 pairs of black socks

COURSES - DETAILS

Total Fees : 1,60,000/-
Prospectus & Registration : 500/-
Admission Fee : 15,000/-
Lab fee & kit : 11,500/-
PTA Fund : 1,500/-
Caution Deposit : 3,000/-
Special fee (Lab & Library) : 10,000/-
University fee (First year) : 10,000/-
Coaching fee (First year) : 33,000/-
(6 equal installments of 5,500)
University fee (Second year) 10,000/-
Coaching fee (Second year) : 33,000/-
(6 equal installments of 5,500)
University fee (Third year) : 10,000/-
Coaching fee (Third year) : 33,000/-
(6 equal installments of 5,500)
Fee at the time of admission) : 31,000/-

University fee & Examination fee are subject to changes as and when revised by the University.



B.SC. CATERING SCIENCE & HOTEL MANAGEMENT

Year

Part

Subject and Paper

Duration Hrs.

Max Marks

I

I

Language-I

3

100

II

Language-I

3

100

 

Theory

 

 

III

Paper I: Food Production & Patisserie-I

3

100

 

Paper II: Food & beverage Service-I

3

100

 

Paper III: Accommodation Operations

3

100

 

Practical

 

 

 

Food Production & Patisserie-I

3

100

 

Food & Beverage Service-I

3

100

 

Accommodation Operation Practical

3

100

 

II

 

Paper IV: Food Production & Patisserie-II

3

100

 

Paper V: Food & Beverage Service-II

3

100

 

Paper VI: Food Safety & Microbiology

3

100

 

Paper VII: Computer Applications in Hotel

3

100

 

Industry

3

100

 

Practical

 

 

 

Food Production & Patisserie-II

3

100

 

Food & beverage Service-II

3

100

 

Computer Application

3

100

 

III

 

Paper VIII: Food & Beverage management

3

100

 

Paper IX: Hotel Law

3

100

 

Paper X: Food Service Facilities Planning

3

100

 

Paper XI: Hotel Accounting

3

100

 

Paper XII: Human Resource Management

3

100

 

 

Industrial training for period of 90 days
Industrial training viva

 

 

Total

 

2100