DE PAUL INSTITUTE OF SCIENCE & TECHNOLOGY
Approved by AICTE & Affiliated to MG University; ISO 9001:2015 Certified.
Accredited by NAAC 'A' Grade with CGPA 3.11 (1st Cycle)
Approved by AICTE & Affiliated to MG University; ISO 9001:2015 Certified.
Accredited by NAAC 'A' Grade with CGPA 3.11 (1st Cycle)
We are thrilled to announce the addition of our new BSc. Honours Degree in Hotel Management and Culinary Arts. This pioneering course meticulously blends operational excellence with hands-on culinary artistry, empowering students to become tomorrow's innovators.
This Hotel Management Program is meticulously crafted to provide students with a blend of theoretical understanding and practical experience essential for success in this multifaceted industry. Through a combination of classroom lectures, hands-on training, and industry exposure, students will develop a holistic understanding of hotel operations, guest services, and hospitality trends.
As the industry evolves, our syllabus remains dynamic. We encourage students who have successfully completed their 12th Standard to approach their studies with enthusiasm, dedication, and a spirit of inquiry to embark on a fulfilling career journey.
To impart technical knowledge catering to the needs of the changing scenario of the hospitality world & achieve excellence in the field of hospitality management with emphasis on culinary and leadership skills.
To instil and develop culinary technical skills along with an emphasis on grooming the personality of students to meet industry standards, enhancing their future prospects and bringing positive impact to society.
Experience hands-on training in our state-of-the-art labs and kitchens, designed specifically to replicate professional hospitality environments.
Our curriculum emphasizes the development of critical thinking, problem-solving abilities, leadership skills, and a customer-centric mindset crucial for thriving in the competitive hospitality sector.
To equip students with real-world knowledge & innovative thinking necessary to thrive in the ever-growing culinary industry.
To develop the skills to manage all aspects of food preparation at a restaurant, hotel, or any establishment that serves food.
To develop traits of supervision and oversight of all kitchen activity essential to deliver high-quality, seamless service with safety & hygiene considerations.
To open the door to a great world of culinary possibilities with comprehensive education in menu planning, food preparation, and presentation.
