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B-SC in Catering Science And Hotel Management at Alagappa University
Sivaganga, Tamil Nadu
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About the Specialization
What is Catering Science and Hotel Management at Alagappa University Sivaganga?
This B.Sc. Catering Science and Hotel Management program at Alagappa University focuses on equipping students with comprehensive knowledge and practical skills required for the dynamic hospitality sector. The curriculum covers core aspects like food production, beverage service, accommodation operations, and management principles. It addresses the growing demand for skilled professionals in India''''s booming tourism and hospitality industry, preparing graduates for diverse roles.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in culinary arts, hospitality management, and guest services. It attracts individuals seeking entry-level positions in hotels, resorts, cruise lines, and catering businesses. Aspiring entrepreneurs aiming to establish their own food and hospitality ventures in the Indian market will also find this curriculum highly beneficial.
Why Choose This Course?
Graduates of this program can expect to pursue various career paths in India, including roles such as Hotel Manager, Chef, F&B Manager, Front Office Executive, or Housekeeping Supervisor. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with experienced professionals earning significantly more. The program also fosters entrepreneurial skills and aligns with industry certifications, ensuring strong growth trajectories in Indian companies.
Student Success Practices
Foundation Stage
Master Basic Culinary & Service Skills- (Semester 1-2)
Dedicate time to perfecting fundamental cooking techniques, knife skills, and food presentation in the practical labs. Simultaneously, practice formal table setting, beverage service, and guest interaction protocols. This hands-on mastery is crucial for strong foundational performance.
Tools & Resources
University labs, Culinary textbooks, Online cooking tutorials (e.g., YouTube chef channels), Peer practice sessions
Career Connection
Strong basics are essential for any entry-level role in food production or service, making you a more valuable and employable candidate for internships and initial placements in Indian hotels.
Develop Professional Communication- (Semester 1-2)
Actively participate in English language classes, focusing on improving spoken English, professional vocabulary, and soft skills. Engage in role-playing scenarios for guest interactions and practice effective written communication for reports and emails.
Tools & Resources
English language labs, Communication skill workshops, Toastmasters clubs (if available), Reading hospitality industry publications
Career Connection
Effective communication is paramount in hospitality, directly impacting guest satisfaction and career progression in client-facing roles like Front Office and F&B Service in any Indian hotel.
Understand Industry Hygiene Standards- (Semester 1-2)
Pay meticulous attention to food safety and personal hygiene practices taught in practical sessions. Understand the critical importance of sanitation in all hospitality operations, as it is a non-negotiable aspect of the industry.
Tools & Resources
Food Safety and Hygiene manuals, Lab demonstrations, FSSAI guidelines, Observation during practicals
Career Connection
Adherence to hygiene standards is critical for safety and quality, enhancing your credibility and ensuring compliance with Indian food safety regulations, vital for kitchen and service roles.
Intermediate Stage
Seek Early Industry Exposure- (Semester 3-5)
Look for part-time jobs, volunteering opportunities, or short-term apprenticeships during semester breaks in local hotels, restaurants, or event management companies. Even small experiences provide valuable insights and networking opportunities beyond classroom learning.
Tools & Resources
University career cell, Local hotel HR departments, Event management agencies, LinkedIn networking
Career Connection
Early exposure builds practical understanding, strengthens your resume, and helps you make informed career choices, giving you an edge in the competitive Indian job market.
Specialize and Diversify Skills- (Semester 3-5)
Based on your interests (e.g., culinary, F&B service, housekeeping, front office), focus on excelling in specific practical areas. Simultaneously, diversify by learning basic computer skills for hospitality software and fundamental management principles.
Tools & Resources
Departmental workshops, Online courses (e.g., Udemy, Coursera for software skills), Hotel simulation software, Industry journals
Career Connection
Specialization makes you proficient in a core area, while diversified skills make you adaptable, enhancing your value to employers seeking multi-skilled professionals in India.
Network with Professionals- (Semester 3-5)
Attend guest lectures, industry seminars, and workshops organized by the university or local hospitality associations. Connect with faculty, industry veterans, and alumni to gain mentorship and explore potential career avenues and internships in India.
Tools & Resources
Industry events, LinkedIn, Alumni network platforms, Departmental faculty
Career Connection
Networking opens doors to internships, job opportunities, and invaluable career guidance, which is a significant advantage in India''''s relationship-driven business environment.
Advanced Stage
Excel in Industrial Training & Project- (Semester 6)
Approach your mandatory Industrial Exposure Training (Internship) with utmost dedication, seeking maximum learning across all departments. For your project work, choose a relevant industry problem and apply theoretical knowledge to propose practical solutions, demonstrating research and analytical skills.
Tools & Resources
Internship handbook, Industry mentors, University library resources, Research databases
Career Connection
A successful internship often leads to pre-placement offers, while a strong project showcases your problem-solving abilities, highly valued by Indian hospitality companies for leadership roles.
Develop Leadership & Managerial Acumen- (Semester 6)
Take initiative in group assignments, lead student events, and actively participate in departmental activities. Focus on understanding the financial, HR, and marketing aspects of hotel operations, preparing for supervisory and managerial responsibilities.
Tools & Resources
Case studies, Leadership workshops, Student clubs, Mentorship from senior faculty
Career Connection
Leadership experience and understanding of management principles are crucial for career advancement to managerial positions in Indian hotels and catering businesses.
Targeted Placement Preparation- (Semester 6)
Actively engage with the university''''s placement cell. Prepare a tailored resume, practice group discussions, and hone interview skills, focusing on common questions and scenarios specific to the Indian hospitality sector. Research potential employers and their company culture.
Tools & Resources
Placement cell workshops, Mock interviews, Resume building platforms, Company websites and annual reports
Career Connection
Thorough preparation directly increases your chances of securing placements with reputable Indian and international hotel brands operating in India, ensuring a strong start to your career.
Program Structure and Curriculum
Eligibility:
- No eligibility criteria specified
Duration: 3 years (6 semesters)
Credits: 134 Credits
Assessment: Internal: 25% (Theory), 40% (Practical), External: 75% (Theory), 60% (Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 18TLSC1 / 18HLSC1 / etc. | Tamil - I / Other Languages - I | Part I Language | 3 | Modern Tamil Literature, Grammar and Usage, Literary History, Prose and Poetry, Communication Aspects |
| 18ELSC1 | English - I | Part II Language | 3 | Prose and Fiction, Poetry Analysis, Grammar and Composition, Reading Comprehension, Basic Communication Skills |
| 18CASHC1 | Food Production - I | Core Theory | 4 | Culinary History and Evolution, Kitchen Organization and Layout, Basic Food Commodities, Methods of Cooking, Stocks, Soups, and Sauces, Hygiene and Safety |
| 18CASHC2 | Food & Beverage Service - I | Core Theory | 4 | Introduction to F&B Industry, Types of Food Service, Restaurant Operations, Menu Knowledge, Table Service Basics, Guest Relations |
| 18CASHCP1 | Food Production Practical - I | Core Practical | 4 | Vegetable Cuts and Preparation, Basic Cooking Techniques, Preparation of Stocks and Soups, Salads and Dressings, Breakfast Items, Hygiene Practices |
| 18CASHCP2 | Food & Beverage Service Practical - I | Core Practical | 4 | Tray and Plate Carrying Techniques, Napkin Folds and Table Laying, Beverage Service Procedures, Buffet Set-up and Service, Order Taking and Billing, Crockery, Cutlery, Glassware Identification |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 18TLSC2 / 18HLSC2 / etc. | Tamil - II / Other Languages - II | Part I Language | 3 | Classical Tamil Literature, Epic and Dramatic Forms, Grammar and Rhetoric, Translation Techniques, Creative Writing |
| 18ELSC2 | English - II | Part II Language | 3 | Short Stories and Essays, Business Communication, Vocabulary and Idioms, Report Writing, Public Speaking Skills |
| 18CASHC3 | Food Production - II | Core Theory | 4 | Bakery and Confectionery Basics, Indian Breads and Tandoor, Regional Indian Cuisine, Cereals, Pulses, and Legumes, Egg Cookery and Variations, Dairy Products |
| 18CASHC4 | Accommodation Operations - I | Core Theory | 4 | Introduction to Housekeeping, Housekeeping Department Organization, Cleaning Science and Agents, Guest Room Cleaning Procedures, Laundry Operations, Guest Room Furniture and Fixtures |
| 18CASHCP3 | Food Production Practical - II | Core Practical | 4 | Indian Cuisine Preparation, Bakery and Pastry Basics, Breakfast Cookery, Egg Preparations, Pulses and Cereal Dishes, Tandoor Items |
| 18CASHCP4 | Accommodation Operations Practical - I | Core Practical | 4 | Room Cleaning and Turn Down Service, Bed Making Techniques, Public Area Cleaning, Use of Cleaning Equipment, Chemical Handling and Safety, Linen and Uniform Management |
| 18CASHSBE1 | Front Office Operations - I | Skill Based Elective | 2 | Introduction to Front Office, Guest Cycle, Reception Procedures, Bell Desk Operations, Telecommunication Systems, Reservation Basics |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 18ENVS | Environmental Studies | Part III Compulsory | 2 | Ecosystems and Biodiversity, Environmental Pollution, Natural Resources, Social Issues and Environment, Environmental Ethics, Sustainable Development |
| 18CASHC5 | Food & Beverage Service - II | Core Theory | 4 | Bar Operations and Management, Alcoholic Beverages (Wines, Spirits, Beers), Non-Alcoholic Beverages, Mixology and Cocktails, Wine Service and Storage, Bar Inventory Control |
| 18CASHC6 | Principles of Management | Core Theory | 4 | Evolution of Management Thought, Functions of Management (POSDCORB), Organizational Structures, Motivation Theories, Leadership Styles, Decision Making |
| 18CASHCP5 | Food & Beverage Service Practical - II | Core Practical | 4 | Bar Set-up and Operations, Cocktail and Mocktail Preparation, Wine Decantation and Service, Coffee and Tea Service, Flambé and Gueridon Service, Beverage Dispensing Systems |
| 18CASHCP6 | Food Safety and Quality Management | Core Practical | 4 | Food Hazards (Biological, Chemical, Physical), Food Contamination and Spoilage, Food Laws and Regulations (FSSAI), HACCP Principles, Personal and Environmental Hygiene, Quality Control Checks |
| 18CASHSBE2 | Computer Fundamentals | Skill Based Elective | 2 | Computer Hardware and Software, Operating Systems Basics, MS Office Applications, Internet and Web Browsing, Data Management, Hotel Management Software Introduction |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 18VEDC | Value Education | Part IV Compulsory | 2 | Human Values and Ethics, Moral and Spiritual Values, Professional Ethics, Social Responsibility, National Integration, Global Citizenship |
| 18CASHC7 | Food Production - III | Core Theory | 4 | Continental Cuisine (French, Italian), Asian Cuisine (Chinese, Thai, Japanese), Patisserie and Desserts, Cold Kitchen (Garde Manger), Food Presentation and Plating, International Culinary Trends |
| 18CASHC8 | Human Resource Management | Core Theory | 4 | HR Planning and Job Analysis, Recruitment and Selection, Training and Development, Performance Appraisal, Compensation and Benefits, Employee Relations |
| 18CASHCP7 | Food Production Practical - III | Core Practical | 4 | Continental Dish Preparation, Asian Dish Preparation, Advanced Bakery and Confectionery, Cold Platter Preparation, Artistic Food Presentation, Menu Design |
| 18CASHCP8 | Accommodation Operations Practical - II | Core Practical | 4 | Linen and Uniform Room Operations, Horticulture and Landscaping, Pest Control Management, Energy Conservation Techniques, Safety and Security Procedures, Damage and Repair Management |
| 18CASHSBE3 | Marketing Management | Skill Based Elective | 2 | Marketing Environment, Market Segmentation, Targeting, Positioning, Product Life Cycle, Pricing Strategies, Promotion and Advertising, Marketing Mix in Hospitality |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 18CASHC9 | Hotel Engineering | Core Theory | 4 | Building Materials and Construction, Plumbing and Sanitation, Electrical Systems and Safety, HVAC (Heating, Ventilation, Air Conditioning), Fire Safety and Security Systems, Energy Management and Conservation |
| 18CASHC10 | Financial Management | Core Theory | 4 | Financial Statements Analysis, Budgeting and Forecasting, Working Capital Management, Costing Methods, Sources of Finance, Investment Decisions |
| 18CASHC11 | Front Office Operations - II | Core Theory | 4 | Reservation Systems and Procedures, Check-in and Check-out Processes, Night Audit Functions, Revenue Management Strategies, Guest History and Relations, Property Management Systems (PMS) |
| 18CASHC12 | Nutrition, Hygiene & Food Microbiology | Core Theory | 4 | Macronutrients and Micronutrients, Balanced Diet and Menu Planning, Food Spoilage and Preservation, Foodborne Illnesses, Personal and Environmental Hygiene, Basic Food Microbiology |
| 18CASHCP9 | Hotel Operations Practical | Core Practical | 4 | Front Office Software Application, Basic Accounting Software Usage, Inventory Management Systems, Guest Feedback Handling, Inter-Departmental Coordination, Mini Hotel Simulation |
| 18CASHDSE1A | Catering Management | Discipline Specific Elective | 3 | Types of Catering Operations, Menu Planning and Engineering, Catering Sales and Marketing, Event Planning and Execution, F&B Cost Control, Institutional and Outdoor Catering |
| 18CASHDSE1B | Tourism Management | Discipline Specific Elective | 3 | Concepts and Typology of Tourism, Tourism Products in India, Tour Planning and Packaging, Travel Agencies and Tour Operators, Impacts of Tourism, Sustainable Tourism |
| 18CASHDSE2A | Entrepreneurship Development | Discipline Specific Elective | 3 | Concept of Entrepreneurship, Business Idea Generation, Business Plan Preparation, Sources of Funding, Legal and Regulatory Aspects, Marketing for Startups |
| 18CASHDSE2B | Hotel Law | Discipline Specific Elective | 3 | Hotelier''''s Rights and Liabilities, Guest Protection Laws, Licensing and Regulations, Contracts and Agreements, Food Safety and Health Laws, Consumer Protection Act |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 18CASHC13 | Accommodation Operations - II | Core Theory | 4 | Interior Design and Decoration, Renovation and Refurbishment, Budgeting and Cost Control, Housekeeping Staff Management, Quality Control in Housekeeping, Waste Management |
| 18CASHC14 | Food & Beverage Control | Core Theory | 4 | Costing Principles in F&B, Purchasing and Receiving, Storing and Issuing, Inventory Control, Sales Analysis and Pricing, Menu Engineering |
| 18CASHPR | Project Work & Viva-Voce | Core Project | 4 | Research Methodology, Data Collection and Analysis, Report Writing, Presentation Skills, Literature Review, Problem Identification |
| 18CASHIN | Industrial Exposure Training (Internship) | Core Internship | 4 | Practical Hotel Operations, Departmental Rotations, Industry Best Practices, Professional Skill Development, Teamwork and Communication, Problem-Solving in Live Environment |
| 18CASHDSE3A | Convention & Event Management | Discipline Specific Elective | 3 | Types of Events and Conventions, Event Planning Process, Venue Selection and Booking, Event Budgeting and Marketing, Logistics and Operations, Post-Event Evaluation |
| 18CASHDSE3B | Retail Management | Discipline Specific Elective | 3 | Retail Formats and Strategies, Store Operations, Merchandising and Category Management, Supply Chain Management, Customer Relationship Management, Retail Analytics |
| 18CASHDSE4A | Facilities Management | Discipline Specific Elective | 3 | Building Maintenance and Utilities, Security Management, Environmental Management, Space Planning and Management, Waste Disposal Systems, Safety and Health Regulations |
| 18CASHDSE4B | Cruise Line Management | Discipline Specific Elective | 3 | Introduction to Cruise Industry, Shipboard Organization, Hotel Operations on Cruise, Guest Services and Safety, Cruise Marketing and Sales, Environmental Regulations |
