B.Sc. Hotel Management & Catering Science

Course Overview

The student after the completion of B.Sc. Hotel Management & Catering Science degree pertaining to Hotel Management and Catering services will have a greater affinity towards socializing and understanding the needs of people. After the college tenure, you’ll not only have superior skillsets relevant to hospitality but also evolve with a better understanding of what makes a successful business since the curriculum also has alongside subjects in accounting, human resource management, financial management, and event planning. You will have the right combination of classroom learning from this course, as well as business know-how and practical training that employers in the foodservice industry are searching for. You can expect to find meaningful employment in a number of different positions within a hotel, from foodservice to rooms division.

Career

B.Sc. Hotel Management & Catering Science graduates find career opportunities in various sectors of the dynamic hospitality and tourism industry, including:

  • Hotel operations
  • Guest services
  • Sales and marketing
  • Housekeeping management
  • Restaurant management
  • Food and beverage services
  • Front desk supervision or management
  • Entrepreneurship

International Pathway

Students are actively encouraged to experience the wider world inside both traditional and virtual classrooms. Exposure to different types of cross-border collaboration during your studies will provide insights on how to develop vivid ideas.

It also presents you with different behavior, learning styles, and practices that you will need after graduation to make yourself a perfect fit in a workplace environment. Options include:

  • Studying with Fanshawe College in Canada
B.Sc. Hotel Management & Catering Science Course Structure

3 years divided into 6 semesters

Semester 01

Hotel French – I | English for Hotel Industry | Food Production – I | Food and Beverage | Operation Management | Customer Service | Nutrition And Diet | The Travel & Tourism Management | Tamil – I Basic/ | Advanced – I | Basics of Baking- I

Semester 02

Hotel French – II | English For Hotel Industry II | Food Production –II | Contempary Hospitality | Industry Developing Manager | Room Division And Operation Management | Food Production | Practical Food & Beverage Service | Practical Tamil-II basic /advanced – II | Public Speaking | Basics of Baking – II |

Semester 03

Quantity Culinary Arts | Cellar and Bar Operation Management | Creative Pastries | Food Safety Management | Finance In The Hospitality | Conference and Banquet

Semester 04

Industrial Training Project | Oral Presentation on training | Quantity Culinary Preparation | Food & Beverage Service | Practical Creative Pastries | Practical Indian Staple Foods

Semester 05

International Cuisine – I | Advanced Food & Beverage Service – I | Advanced Accommodation Management – I | Advanced Front Office Management – I | Bakery and Confectionary – II | International Cuisine Advanced | Food and Beverage Service | Practical training

Semester 06

International Cuisine – II | Advanced Food and Beverage Service – II A | Advanced Accommodation Management – II | Advanced Front Office Management – II | Bakery and Confectionary – III | Employability Skill | International Cuisine – Practicals | Value Education

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FEES AND ADMISSIONS

GENERAL ENTRY REQUIREMENTS

  • For Indian Nationals

Qualification: Pass in 10+2, A-Level, IB, American 12th grade or equivalent with a minimum of 55% marks in aggregate. Students who have passed but with lower percentages will be admitted on further evaluation & face to face interviews.

  • For Foreign Nationals

Qualification: Pass in 12th grade or equivalent with a minimum of 55% marks in aggregate. Students who have passed but with lower percentages will be admitted on further evaluation & face to face interviews.

ENGLISH LANGUAGE REQUIREMENTS

A Medium of Instruction (MOI)
Certificate from the school or students are required to take an English baseline test to ascertain proficiency in academic English for the purposes of communicating and learning.

Test Of English As Foreign Language (TOEFL)
Test with a minimum score of 550 for the paper-based test (PBT), or 79 for the Internet-based test (iBT), with test results within the last two years.

(*Applicable only to students opting to study abroad)

International English Language Testing System (IELTS)
Academic test with an overall score of 6.0 with no score less than 5.5 in any of the four bands, with test results within the last two years.

(*Applicable only to students opting to study abroad)

COURSE FEE

Domestic & NRI Student Fees Include

Particulars Fees ( In rupees )
Tuition & Course 55,500
E-Learning 20,000
Establishment & Campus Fees 15,000
Mess 70,000
Hostel 45,000
Total 2,05,000

International Student Fee Include

Particulars Fees ( In USD )
Tuition 2100
Establishment & Campus Fees 250
E-Learning Fee 300
Hostel &Mess
Fee (Standard)		 1650
Total 4,300

 

FINANCIAL ASSISTANCE

Banks loan assistance

Financial assistance is an important factor for many students as they decide where and what to study. KCC has a variety of assisted Bank Loan programs, which are awarded based on demonstrated financial need and attached security. Through these student loans, colleges and universities receive funding to provide enough financial aid to cover a student’s direct education expenses, including books, tuition and other mandatory academic fees. For more information regarding financial aid, please contact an Admissions Counselor or e-mail us at admissions@kcc.edu.in.

 

Scholarships

Education is the most important investment of all, that is capable of deciding one’s future. A person’s economic standard should not be a deciding factor for receiving quality eduction. Every year KCC awards over INR 24 lakhs in scholarships for benefiting the students. We can thus help you secure the funds you need.

ACCREDITATIONS

Along with your course completion degree, you’ll also earn reputable certifications that are mentioned below which pertains to the course during your study tenure.