B.Sc. (Hospitality & Culinary Management - 2+2 Dual Degree)
Programmes Structure
The objectives of the programme are to :
- Develop a professional understanding of the hospitality industry that will provide immediate career opportunities.
- Develop the right skills necessary in hospitality and allied industries so as to meet the requirements according to the industry expectations.
- Develop the required skills in Culinary Arts.
- Develop the required skills in Food & Beverage Service.
- Develop the required skills in Housekeeping & Front Office operations.
- Develop the required skills in Sales and Marketing, General Management, Entrepreneurship, and Revenue Management.
- Develop the required skills in communication for a better career in the Hospitality Industry.
- Provide the basic knowledge in hygiene, food safety & nutrition in line with international standards.
- Enable the candidates to pursue rewarding and successful careers in hospitality, tourism, and other allied industries in supervisory and management positions.
- PEO-1
Acquire the latest relevant knowledge; develop professional skills, innovation, and attitude related to the hospitality industry. - PEO-2
Empower and sustain in the competitive world to acquire supervisory and managerial positions in hospitality sectors. - PEO-3
To mould students to serve the community by creating environmental and social awareness. - PEO-4
Enroll for higher education and career development programs. - PEO-5
To instill professional & social approaches for success in the chosen profession.
- PO-1
Engage in critical analysis and creative thinking - PO-2
Apply basic analytical thinking and problem-solving principles when examining hospitality management issues. - PO-3
Analyze trends and organizational data and develop business strategies for the hospitality industry. - PO-4
Collect and evaluate information to make sound decisions. - PO-5
Demonstrate the ability to integrate concepts and theories across functional business domains within the hospitality industry (e.g. Finance, Marketing, Human Resources, Law, Supervision& Operations, etc.) - PO-6
Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment. - PO-7
Demonstrate proficiency in the application of varied hospitality technology - PO-8
Demonstrate personal and professional standards for ethical decision-making and social behaviour. - PO-9
Evaluate personal and professional goals and development based on perceived strengths and potential for life-long learning - PO-10
Demonstrate the ability to read, listen, and clearly express oneself using written, oral, visual, and quantitative methods to communicate effectively with superiors, co-workers, customers, and members of the community - PO-11
Demonstrate leadership, teamwork, and interpersonal skills needed for managing diverse and global hospitality operations.
Courses and Specializations
| Catalog Course Code | Course Title | Credit | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|
| 101 | European Culinary Foundation (Theory) | 3 | 30 | 45 | 75 |
| 102 | Food and Beverage Service Operations (Theory) | 3 | 30 | 45 | 75 |
| 103 | Rooms Division Operations - Theory I | 3 | 30 | 45 | 75 |
| 104 | European Culinary Foundation (Practical) | 2 | 20 | 30 | 50 |
| 105 | Food and Beverage Service Operations - 1 (Practical) | 2 | 20 | 30 | 50 |
| 106 | Hospitality Communication Skills | 2 | 20 | 30 | 50 |
| 107 | Hospitality French | 2 | 20 | 30 | 50 |
| 108 | Hospitality Today : An introduction | 2 | 20 | 30 | 50 |
| 109 | Rooms Division Operations - I (Practical) | 2 | 20 | 30 | 50 |
| 110 | Core Environmental Studies * | 0 | 0 | 0 | Non Letter Grade |
| Total | 21 | 210 | 315 | 525 |
Course Description: This course provides students with a comprehensive introduction to the many entities that make up the hospitality industry and an overview of today's hot issues, including ethical challenges and management concerns. The course provides an up-to-date look at the dynamic hospitality field through numerous examples, exhibits, and statistics. The course reflects new industry trends, management practices, and the effect of technology and social media on various aspects of hospitality. New topics include boutique/lifestyle hotels, Airbnb, global distribution systems, event technology, and Internet advertising.
Course Outcomes: At the completion of this course, students should be able to:
- CO 1: To learn about the nature and core components of the Hospitality sector.
- CO 2: To understand the emerging trends in hospitality and their impact on the Hospitality business.
- CO 3: To learn about the use of technology in hospitality.
- CO 4: To understand the various career options available in the Hospitality sector.
- CO 5: To learn about the emerging M.I.C.E. sector.
Course Description: The course focuses on the introduction of European cuisine and its varieties and variations. The course will cover the nuances and specialties of European cuisines meals based on the local and geographical availability as well as the cultural history of the cuisine which forms a strong foundation knowledge base in different European Cuisines.
At the completion of this course, students should be able to:
Course Outcomes:
- CO 1: Knowledge and understanding of the evolution of culinary foundation.
- CO 2: Learn various factors that affect the cooking methods in European cuisine.
- CO 3: Awareness of various cooking techniques and proper utilization of ingredients.
- CO 4: Reflect on the prerequisites of creating European menus from different sectors of Europe.
Course Description:The course focuses on the introduction of European cuisine preparation in small portions through hands-on training. A variety of courses from different European cuisine are taught to gain strong foundation knowledge for the following global cuisines.
Course Outcomes:
- CO 1: Introduction to basic ingredients, cooking methods, and pre-preparation techniques essential for European cuisine foundation.
- CO 2: Apply demo and theory knowledge in replicating different courses of European cuisine by hands-on training in smaller proportions.
- CO 3: Relate to the different European cuisines recipes and also identify certain co-relations in various European cuisines.
Course Description: This course provides students with practical skills and knowledge for effective management of food and beverage operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.
Course Outcomes:
- CO 1: To outline the current developments and trends in the food and beverage industry.
- CO 2: Summarize typical restaurant staff duties.
- CO 3: Identify the procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food and beverage operation supplies and equipment.
- CO 4: To outline the in-room dining issues and summarize procedures for delivering in-room dining.
- CO 5: To interpret the role of banquets and catering operations.
Course Description: This course will give students in-depth knowledge of the practical aspects of Food & Beverage Service Operations. Students will learn through hands-on training the nuances of foodservice operations in the contemporary catering industry.
Course Outcomes:
- CO 1: To Infer the basic etiquettes to be observed by the service staff.
- CO 2: To classify the restaurant equipment and their use.
- CO 3: To demonstrate basic service setup and execution of basic tasks.
- CO 4: To understand the technology used in food service outlets.
Course Description: This course aims at familiarizing the students with the operational aspects of the Rooms division department in a facility. The students will learn about the procedures, tools, and equipment used for the upkeep and maintenance of any hospitality facility as well as the standard procedures of the front office operations.
Course Outcomes:
- CO 1: To give students an overview of the accommodation sector and its operations
- CO 2: Enable students to comprehend the role of Front Office & Housekeeping operations in the accommodation sector.
- CO 3: To understand the organizational structure and duties & responsibilities of the Rooms division personnel.
- CO 4: To comprehend the standard operating procedures for both front office and housekeeping departments.
Course Description: This course aims at familiarizing the students with the operational aspects of the Rooms division department in a facility. The students will learn about the procedures, tools, and equipment used for the upkeep and maintenance of any hospitality facility as well as the standard procedures of the front office operations.
Course Outcomes:
- CO 1: To develop an understanding of communication procedures in the rooms division.
- CO 2: To imbibe the skills to handle routine tasks of both departments.
- CO 3: To understand the equipment used at the Front Office.
- CO 4: To develop an understanding of the cleaning procedures for specific areas and materials.
Course Description: This course aims at giving students a basic understanding of the French language in the context of hospitality operations. The course focuses on understanding key terminology and basic conversational skills needed in the industry.
Course Outcomes:
- CO 1: To create awareness about the importance of French in hotel operations and to acquire the correct pronunciation of French terminology.
- CO 2: To use standard phrases in French in hospitality operations
- CO 3: To understand basic grammar usage
Course Objective: The course aims at providing students with the role and importance of communication skills in varied hospitality operations. Being a people-driven industry, clear and relevant communication forms the basis of successful operations.
Course Outcomes:
- CO 1: To learn the importance of effective communication in Hospitality Management
- CO 2: To understand the relevance of effective speaking and listening to manage customer expectations.
- CO 3: To understand the barriers in communication and how to overcome them.
- CO 4: To understand the different forms of Communication.
| Catalog Course Code | Course Title | Credit | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|
| 201 | Hospitality Sales and Marketing | 3 | 30 | 45 | 75 |
| 202 | ndian Culinary Foundation (Theory) | 3 | 30 | 45 | 75 |
| 203 | Rooms Division Operations - Theory II | 3 | 30 | 45 | 75 |
| 204 | Applied Nutrition | 2 | 20 | 30 | 50 |
| 205 | Basic Bakery and Pastry Art (Practical) | 2 | 20 | 30 | 50 |
| 206 | Basic Bakery and Pastry Art (Theory) | 2 | 20 | 30 | 50 |
| 207 | Catering Operations and Management | 2 | 20 | 30 | 50 |
| 208 | Computer Fundamentals and Web Applications in Hospitality (Practical) | 2 | 20 | 30 | 50 |
| 209 | Indian Culinary Basic and Bulk Cooking (Practical) | 2 | 20 | 30 | 50 |
| 210 | Rooms Division Operations - Practical II | 2 | 20 | 30 | 50 |
| 211 | Fitness for Life * | 0 | 0 | 0 | 0 |
| Total | 23 | 230 | 345 | 575 |
Course Description: The course focuses on the introduction of regional Indian cuisine and its varieties and variations. The course will cover the nuances and specialties of traditional regional Indian cuisine, meals based on the local and geographical availability, and the cultural history of the cuisine, which forms a strong foundation knowledge base in Indian Culture and Regional Cuisines.
Course Outcomes:
- CO 1: To gain knowledge and understanding of the evolution and eras of Indian cuisine.
- CO 2: Learn various factors that affect the eating habits in various parts of India
- CO 3: Awareness of regional traditional serving style of Indian cuisine
- CO 4: Reflect on prerequisites of volume catering in different sectors.
Course Description: The course focuses on the introduction of regional Indian cuisine preparation in small portions through hands-on training. A variety of courses in regional traditional Indian cuisine meals are taught to gain strong foundation knowledge for the following bulk quantity preparation of regional dishes of India.
Course Outcomes:
- CO 1: Physical Identification and introduction to basic ingredients, cooking methods, and pre-preparation techniques essential to the foundation of Indian cuisine.
- CO 2: Apply demo and theory knowledge in replicating different courses of Indian cuisine by hands-on training in smaller proportions.
- CO 3: Learn and relate to the regional Indian recipes and make them in larger proportions in a bulk kitchen setup through hands-on training
Course Description: This course aims at equipping students with the theoretical knowledge of bakery and pastry arts. Students will gain insight into the techniques and processes involved in making baked goods, chocolates, and entremets.
Course Outcomes:
- CO 1: To learn the hierarchy within bakery and pastry operations.
- CO 2: To understand the basics of safety and sanitization in the pastry section
- CO 3: To learn the fundamentals in preparation of pastries, chocolates, glazes, icings, bread, and cakes
Course Description: This course aims at providing the students with basic skills and knowledge of bakery and pastry operations. Students will learn through hands-on training the nuances of pastry making, baking, and the techniques involved therein.
Course Outcomes:
- CO 1: To develop an understanding of hygiene and sanitation practices in bakery operations
- CO 2: To gain knowledge of large and small equipment used in bakery operations.
- CO 3: To gain skills in preparing various types of baked goods, pastries, and entremets.
Course Description: This course presents a systematic approach to managing rooms division operations in the hospitality industry. The students will be able to understand the scope of housekeeping & front office operations across various subdomains of the industry.
Course Outcomes:
- CO 1: To understand the importance of communication in the rooms division
- CO 2: To comprehend the fundamentals of inventory management in the rooms division
- CO 3: To gain insight into the selection of bathroom fixtures & floorings.
- CO 4: Develop an understanding of selection criteria for beds, linens, and uniforms.
Course Description: This course has been designed to apprise the students of the practical aspects of handling Rooms division operations. This course will help the students to understand the tools, equipment, and property management systems and their specific function in managing the facility.
Course Outcomes:
- CO 1: To gain an understanding of linen management and control.
- CO 2: To gain knowledge of the sections of the Front Office and their roles.
- CO 3: To understand the equipment used at the laundry.
- CO 4: To get in-depth knowledge about the tasks performed on the PMS.
Course Description: In today's highly-competitive hospitality market, it is essential to have an understanding of sales and marketing. This course goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The course explores the "four Ps'' (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective.
Course Outcomes:
- CO 1: Distinguish marketing from sales and identify trends that affect marketing and sales in the hospitality industry.
- CO 2: Identify and describe the key steps of a marketing plan.
- CO 3: Understand internal marketing and sales.
- CO 4: The role of advertising, public relations, and publicity in reaching prospective guests.
- CO 5: Explain how hospitality properties are meeting the needs of various domains & understand the role of advertising and publicity in marketing.
Course Objective: The hospitality and service industry is increasingly becoming technology-driven to optimize customer service and retention. This course aims to introduce the various technology applications in the hospitality and their contribution to operations like reservations, accounting & marketing.
Course Outcomes:
- CO 1: Identify common technology systems used in hospitality operations
- CO 2: Describe the various ways in which hospitality businesses use technology to gain and process reservations
- CO 3: Develop an understanding of the functions of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems, and guest-operated devices.
- CO 4: Identify the essentials and make use of the internet, social media, and digital marketing.
Course Objective: This course will provide the student with a comprehensive look at planning, starting, and operating a successful catering business. The course also focuses on contemporary catering operations where the student will learn the necessary skills from competence to managerial skills.
Course Outcomes:
- CO 1: Understand various types of catering operations.
- CO 2: Discuss and evaluate industry trends related to career opportunities and the industry's future.
- CO 3: To understand the workings of the events industry.
- CO 4:
| Catalog Course Code | Course Title | Credit | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|
| 401 | Basic Hotel and Restaurant Accounting | 3 | 30 | 45 | 75 |
| 402 | Food and Beverage Service Management | 3 | 30 | 45 | 75 |
| 403 | Hospitality and Catering Law | 3 | 30 | 45 | 75 |
| 404 | Food and Beverage Service Management (Practical) | 20 | 30 | 50 | |
| 405 | Global Cuisine (Practical) | 2 | 20 | 30 | 50 |
| 406 | Global Cuisine (Theory) | 2 | 20 | 30 | 50 |
| 407 | Hospitality Business Communication | 2 | 20 | 30 | 50 |
| 408 | Security and Loss Prevention | 2 | 20 | 30 | 50 |
| 409 | Supervision in the Hospitality Industry | 2 | 20 | 30 | 50 |
| Integrated Disaster Management ** | 0 | 0 | 0 | Non Letter Grade | |
| Total | 21 | 210 | 315 | 525 |
| Catalog Course Code | Course Title | Credit | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|
| T225 | Statistics & Research Methodology | 4 | 40 | 60 | 100 |
| T4622 | Menu Engineering & Development | 2 | 20 | 30 | 50 |
| TH4202 | Culinary Tourism | 2 | 20 | 30 | 50 |