School of
Hospitality & Tourism Management
We are thrilled to announce the addition of our new four year programme – BSc. Honours Degree in Hotel Management and Culinary Arts, designed to provide students with a holistic education that fuses hospitality leadership with culinary creativity. This pioneering course meticulously blends operational excellence with hands-on culinary artistry—empowering students to become tomorrow’s innovators in hotels, restaurants, events, and food entrepreneurship.
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, industry exposure, and interactive learning experiences, students will develop a holistic understanding of various aspects of hotel operations, management principles, guest services, and hospitality trends.
As the hospitality industry continues to evolve, this syllabus remains dynamic, reflecting the latest trends, innovations, and best practices in hotel management. It is our commitment to providing students with a contemporary education that prepares them to navigate the complexities of the industry and emerge as competent professionals capable of making meaningful contributions to the field. We encourage students who successfully completed 12th Standard to approach their studies with enthusiasm, dedication, and a spirit of inquiry. By actively engaging with the curriculum, seeking out opportunities for practical application, and embracing continuous learning, students will be well equipped to embark on a fulfilling career journey in hotel management.
The syllabus offers the key components, learning objectives, and assessment methods of each course offered within the program. It emphasizes the development of critical thinking, problem-solving abilities, leadership skills, and a customer-centric mindset, all of which are crucial for thriving in the competitive landscape of the hospitality sector.
To instil and develop culinary technical skills of the students along with an emphasis on grooming the personality of students so that they meet the industry standards and cater to the changing demands of the hospitality sector thereby enhancing their future prospects & bring positive impact to the society.
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.
1. To equip students with real world knowledge & innovative thinking necessary to thrive in the ever-growing culinary industry.
2. To develop the skills to manage all aspects of food preparation at a restaurant, hotel or any other establishment that serves food.
3. To develop traits of supervision and oversight of all kitchen activity as essential to deliver high-quality, seamless service with safety & hygiene considerations.
4. To open the door to a great world of culinary possibilities for the student with a comprehensive education in menu planning, food preparation, and presentation.
