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B-SC in Catering Science And Hotel Management at Kalasalingam Academy of Research and Education
Virudhunagar, Tamil Nadu
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About the Specialization
What is Catering Science and Hotel Management at Kalasalingam Academy of Research and Education Virudhunagar?
This B.Sc Catering Science and Hotel Management program at Kalasalingam Academy of Research and Education focuses on equipping students with comprehensive knowledge and practical skills essential for a thriving career in the dynamic hospitality industry. With a strong emphasis on practical training in food production, beverage service, front office, and accommodation operations, the program prepares graduates for diverse roles in India''''s rapidly expanding hotel and tourism sectors. It integrates theoretical understanding with hands-on experience, reflecting the industry''''s demand for job-ready professionals.
Who Should Apply?
This program is ideal for fresh graduates who have completed their 10+2/Higher Secondary education and possess a passion for hospitality, service excellence, and a flair for culinary arts or guest relations. It also caters to individuals seeking a structured pathway into the hotel industry, providing a robust foundation for entry-level managerial positions. Prerequisites include a minimum of 45% marks in aggregate in the qualifying examination, with a genuine interest in the demanding yet rewarding world of hotel operations.
Why Choose This Course?
Graduates of this program can expect to pursue rewarding India-specific career paths as chefs, F&B managers, front office executives, housekeeping managers, event managers, or even entrepreneurs. Entry-level salaries in India typically range from INR 2.5 to 4.5 lakhs per annum, with experienced professionals earning significantly more (INR 7-15+ lakhs). Growth trajectories are strong within leading hotel chains and restaurant groups, aligning with certifications from hospitality skill councils and providing opportunities for rapid professional advancement.
Student Success Practices
Foundation Stage
Master Core Culinary and Service Basics- (Semester 1-2)
Dedicate significant time to practical labs for food production and beverage service. Focus on mastering fundamental techniques like basic cuts, cooking methods, table setting, and guest interaction. Seek feedback from instructors regularly.
Tools & Resources
Kalasalingam''''s training kitchens and restaurants, culinary textbooks, YouTube channels for visual demonstrations, peer practice sessions
Career Connection
Strong foundational skills are critical for junior roles in kitchen and F&B service, ensuring you can execute tasks efficiently and professionally, making you an asset to any hotel team.
Develop Strong Communication Skills- (Semester 1-2)
Actively participate in Communicative English classes, focusing on improving verbal fluency, etiquette, and written communication. Engage in mock interviews and presentations. Read industry-specific articles to expand vocabulary.
Tools & Resources
English language labs, Toastmasters-style clubs (if available), online resources for business communication, professional magazines like Hotelier India
Career Connection
Excellent communication is paramount in hospitality for guest interaction, team collaboration, and upward mobility into supervisory and managerial roles.
Explore Departmental Rotations Early- (Semester 1-2)
Take initiative to understand the functions of different hotel departments (Front Office, Housekeeping, Kitchen, F&B Service) even before formal internships. Observe during college events or seek opportunities for short shadow programs within local hotels.
Tools & Resources
Departmental staff, senior students who have interned, hotel visits (organized or personal), industry webinars
Career Connection
Gaining a holistic view early helps in identifying areas of interest for future specialization and demonstrates proactive learning to potential employers.
Intermediate Stage
Excel in Industrial Exposure Training- (Semester 5)
Treat the 16-week internship (Industrial Exposure Training) as a real job. Be punctual, eager to learn, proactive, and network with supervisors and peers. Document experiences thoroughly for your report.
Tools & Resources
Internship mentor, departmental heads in the hotel, daily journal, professional networking platforms (LinkedIn)
Career Connection
This is your first major step into the industry. Exceptional performance often leads to pre-placement offers or strong recommendations, significantly boosting your post-graduation job prospects.
Specialize in a Niche Skill/Area- (Semester 3-5)
Identify a specific area within hospitality (e.g., patisserie, bar tending, revenue management, event planning) that genuinely interests you. Seek additional certifications or online courses related to this niche.
Tools & Resources
Online platforms like Coursera/edX, specialized culinary academies for short courses, local industry workshops, advanced skill-based competitions
Career Connection
Specialization makes you a more valuable and competitive candidate, opening doors to specific roles and potentially higher starting salaries in your chosen domain.
Build Professional Network & Mentorship- (Semester 3-5)
Attend industry events, guest lectures, and alumni meets. Connect with professionals on LinkedIn. Seek out a mentor from the industry who can provide guidance and insights into career development.
Tools & Resources
Kalasalingam Alumni Association, LinkedIn, hospitality conferences (e.g., FHRAI events), industry veterans
Career Connection
Networking is crucial in hospitality. Mentors can open doors to opportunities, provide career advice, and help you navigate industry challenges, leading to accelerated growth.
Advanced Stage
Develop a Robust Project & Portfolio- (Semester 6)
For the Project Work, choose a topic that showcases your analytical and problem-solving skills, ideally with industry relevance. Create a professional portfolio including your internship certificate, project report, and any other achievements.
Tools & Resources
Academic advisor, industry professionals for insights, research databases, presentation software (PowerPoint/Canva), professional portfolio builders
Career Connection
A well-executed project demonstrates your capability for independent work and research, while a strong portfolio is a tangible asset that can impress recruiters during placements.
Master Interview and Group Discussion Skills- (Semester 6)
Practice extensively for job interviews (technical and HR) and group discussions. Understand common interview questions in hospitality and prepare situation-based answers. Work on body language and confidence.
Tools & Resources
Career services center, mock interview panels with faculty/alumni, online interview preparation guides, current affairs knowledge for GDs
Career Connection
Strong interview and GD skills are vital for converting placement opportunities. They showcase your communication, critical thinking, and suitability for a professional role.
Research and Target Specific Employers- (Semester 6)
Don''''t wait for placements; proactively research top hotel chains, restaurant groups, catering companies, and event management firms in India. Understand their culture, values, and job requirements, tailoring your resume and application accordingly.
Tools & Resources
Company websites, LinkedIn, industry news portals, Kalasalingam placement cell, alumni network
Career Connection
Targeted applications demonstrate genuine interest and preparation, increasing your chances of getting noticed by preferred employers and securing a job that aligns with your career aspirations.
Program Structure and Curriculum
Eligibility:
- A pass in 10,+2/Higher Secondary examination with 45% marks in aggregate. (40% for MBC/DNC/SC/ST candidates)
Duration: 3 years / 6 semesters
Credits: 144 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| KCHS101 | Communicative English - I | Core | 3 | Fundamentals of English Grammar, Basic Conversational Skills, Reading Comprehension, Vocabulary Building, Simple Report Writing |
| KCHS102 | Fundamentals of Tourism | Core | 3 | Introduction to Tourism, Components of Tourism, Types of Tourism, Tourism Organizations, Impact of Tourism |
| KCHS103 | Basic Food Production - I | Core | 4 | Basic Culinary Terms, Kitchen Tools and Equipment, Methods of Cooking, Introduction to Vegetables, Basic Stocks and Soups |
| KCHS104 | Basic Food and Beverage Service - I | Core | 4 | Restaurant Types, Food and Beverage Service Equipment, Menu Knowledge, Types of Service, Guest Handling |
| KCHS105 | Fundamentals of Accommodation Operations | Core | 4 | Hotel Classification, Organization Structure of Hotels, Front Office Functions, Housekeeping Operations, Guest Cycle |
| KCHS181 | Basic Food Production Practical - I | Core Lab | 2 | Basic Vegetable Cuts, Preparation of Stocks, Soups, Basic Sauces, Egg Cookery, Rice Preparations |
| KCHS182 | Basic Food and Beverage Service Practical - I | Core Lab | 2 | Setting Up Cover, Napkin Folds, Tray Service, Carrying Trays, Basic Beverage Service |
| KCHS183 | Accommodation Operations Practical - I | Core Lab | 2 | Bed Making, Room Cleaning, Linen Handling, Guest Room Amenities, Front Office Forms |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| KCHS201 | Communicative English - II | Core | 3 | Advanced Grammar, Presentation Skills, Interview Skills, Letter Writing, Group Discussions |
| KCHS202 | Food Science & Nutrition | Core | 3 | Food Components, Balanced Diet, Vitamins and Minerals, Nutritional Requirements, Food Contamination |
| KCHS203 | Basic Food Production - II | Core | 4 | Meat Cookery, Fish Cookery, Poultry Cookery, Indian Breads, Basic Desserts |
| KCHS204 | Basic Food and Beverage Service - II | Core | 4 | Alcoholic Beverages, Non-Alcoholic Beverages, Bar Operations, Wine Service, Bill Preparation |
| KCHS205 | Principles of Hotel Management | Core | 3 | Hotel Organization, Management Functions, Leadership Styles, Human Resource Management, Quality Management |
| KCHS281 | Basic Food Production Practical - II | Core Lab | 2 | Preparation of Main Courses (Meat, Poultry, Fish), Indian Regional Dishes, Basic Pastry, Indian Sweets |
| KCHS282 | Basic Food and Beverage Service Practical - II | Core Lab | 2 | Cocktail Preparation, Mocktail Preparation, Dispense Bar Operations, Coffee Service, Tea Service |
| KCHS283 | Accommodation Operations Practical - II | Core Lab | 2 | Room Inspection, Public Area Cleaning, Laundry Operations, Uniform Room, Guest Complaints Handling |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| KCHS301 | Food Production Operations - I | Core | 4 | Advanced Soups and Sauces, International Cuisines, Garde Manger, Bakery Production, Quantity Cooking |
| KCHS302 | Food and Beverage Service Operations - I | Core | 4 | Restaurant Management, Banqueting Operations, Buffet Service, Theme Parties, Menu Engineering |
| KCHS303 | Front Office Management - I | Core | 4 | Reservation Systems, Registration Procedures, Bell Desk, Concierge Services, Night Audit |
| KCHS304 | Housekeeping Management - I | Core | 4 | Housekeeping Organization, Cleaning Agents, Equipment, Pest Control, Lost and Found |
| KCHS3E1 | Tourism Geography (Elective - I Option) | Elective | 3 | Geographical Features, Tourist Destinations, Impact of Geography on Tourism, Global Tourism Map, Transportation Routes |
| KCHS3E2 | Principles of Marketing (Elective - I Option) | Elective | 3 | Marketing Mix, Market Segmentation, Consumer Behavior, Branding, Pricing Strategies |
| KCHS381 | Food Production Practical - III | Core Lab | 2 | Advanced International Dishes, Classical French Cuisine, Indian Regional Thalis, Bakery Products, Confectionery |
| KCHS382 | Food and Beverage Service Practical - III | Core Lab | 2 | Gueridon Service, Flambé, Carving, Wine Decanting, Banqueting Setup |
| KCHS383 | Front Office Practical - I | Core Lab | 2 | Handling Reservations, Check-in/Check-out Procedures, Telephone Operations, Guest Information, Cashiering |
| KCHS384 | Housekeeping Practical - I | Core Lab | 2 | Room Layout, Linen Control, Flower Arrangement, Public Area Maintenance, Minibar Stocking |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| KCHS401 | Food Production Operations - II | Core | 4 | Continental Cuisines, Asian Cuisines, Quantity Food Production, Bakery and Patisserie, Indian Specialty Breads |
| KCHS402 | Food and Beverage Service Operations - II | Core | 4 | Bar Management, Cellar Management, Inventory Control, Beverage Costing, Event Management |
| KCHS403 | Front Office Management - II | Core | 4 | Revenue Management, Guest Relations, Complaint Handling, Property Management Systems, Crisis Management |
| KCHS404 | Housekeeping Management - II | Core | 4 | Interior Decoration, Budgeting, Energy Management, Staffing, Safety and Security |
| KCHS4E1 | Hotel Engineering (Elective - II Option) | Elective | 3 | Hotel Utilities, HVAC, Electrical Systems, Plumbing, Safety Systems |
| KCHS4E2 | Management Information System (Elective - II Option) | Elective | 3 | MIS in Hospitality, Data Management, Decision Support Systems, E-commerce, Cybersecurity |
| KCHS481 | Food Production Practical - IV | Core Lab | 2 | Speciality Cuisines, Regional Indian Feast, Cake Decoration, Chocolate Art, Live Cooking |
| KCHS482 | Food and Beverage Service Practical - IV | Core Lab | 2 | Theme Dinner Setup, Catering Operations, Coffee Shop Management, Room Service Operations, Event Service |
| KCHS483 | Front Office Practical - II | Core Lab | 2 | PMS Operations, Guest Feedback, Telephone Etiquette, Upselling, VIP Handling |
| KCHS484 | Housekeeping Practical - II | Core Lab | 2 | Stain Removal, Upholstery Cleaning, Flower Decoration, Uniform Management, Inventory Control |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| KCHS501 | Human Resource Management | Core | 3 | HR Planning, Recruitment, Training and Development, Performance Appraisal, Employee Relations |
| KCHS502 | Financial Management | Core | 3 | Financial Statements, Budgeting, Cost Control, Revenue Analysis, Investment Decisions |
| KCHS503 | Hospitality Law | Core | 3 | Legal Aspects of Hospitality, Contracts, Consumer Protection, Liquor Laws, Environmental Regulations |
| KCHS504 | Food & Beverage Management | Core | 4 | F&B Controls, Menu Planning, Outlet Management, Staffing, Marketing F&B |
| KCHS505 | Facilities Planning | Core | 4 | Layout Design, Interior Design, Project Management, Energy Conservation, Maintenance Management |
| KCHS506 | Industrial Exposure Training | Core (Internship) | 6 | On-the-job Training, Departmental Rotations, Practical Skill Development, Industry Experience, Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| KCHS601 | Hotel Economics & Statistics | Core | 3 | Demand and Supply, Market Structures, Economic Indicators, Statistical Tools, Forecasting |
| KCHS602 | Entrepreneurship Development | Core | 3 | Business Plan, Startup Ecosystem, Funding, Legal Aspects for Startups, Innovation |
| KCHS603 | Quality Management in Hospitality | Core | 3 | TQM, Service Quality, Customer Satisfaction, Quality Audits, Benchmarking |
| KCHS6E1 | Event Management (Elective - III Option) | Elective | 3 | Event Planning, Budgeting, Marketing, Logistics, Risk Management |
| KCHS6E2 | Cruise Line Management (Elective - III Option) | Elective | 3 | Cruise Ship Operations, Guest Services, Safety Regulations, Crew Management, Cruise Marketing |
| KCHS6P1 | Project Work | Project | 6 | Research Methodology, Data Collection, Analysis, Report Writing, Presentation |
| KCHS681 | Viva-voce | Core Lab | 2 | Oral Presentation, Defense of Project, Question and Answer, Communication Skills, Subject Knowledge Assessment |
