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DIPLOMA-AFTER-10TH in Hotel And Catering Management at VELS Institute of Science, Technology & Advanced Studies (VISTAS)
Chennai, Tamil Nadu
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About the Specialization
What is Hotel and Catering Management at VELS Institute of Science, Technology & Advanced Studies (VISTAS) Chennai?
This Diploma in Hotel and Catering Management program at Vels Institute of Science Technology and Advanced Studies focuses on equipping students with essential skills for the dynamic hospitality industry. It covers core areas like food production, food and beverage service, front office operations, and housekeeping. The curriculum is designed to meet the growing demand for skilled professionals in India''''s expanding tourism and hotel sector, emphasizing practical training alongside theoretical knowledge.
Who Should Apply?
This program is ideal for 10th-pass students with an interest in culinary arts, hospitality management, and guest services. It is suitable for individuals aspiring to start a career in hotels, restaurants, resorts, cruise lines, or catering businesses directly after schooling. It also caters to those who are passionate about creating memorable guest experiences and managing various aspects of hospitality operations.
Why Choose This Course?
Graduates of this program can expect to secure entry-level positions such as Commis Chef, F&B Associate, Front Office Assistant, or Housekeeping Supervisor in leading hotels and hospitality establishments across India. Starting salaries typically range from INR 1.8 to 3 Lakhs per annum, with significant growth trajectories towards supervisory and managerial roles. The program lays a strong foundation for further studies or entrepreneurship in the hospitality sector.
Student Success Practices
Foundation Stage
Master Core Culinary and Service Basics- (Semester 1-2)
Actively engage in all food production and F&B service practical sessions, focusing on fundamental techniques, hygiene standards, and basic service protocols. Utilize kitchen and service labs extensively beyond scheduled hours for practice.
Tools & Resources
Practical lab sessions, Instructor demonstrations, Standard operating procedure manuals, Culinary videos on YouTube for technique refinement
Career Connection
Strong foundational skills are critical for entry-level kitchen and service roles, ensuring a smooth transition into industrial training and early career progression.
Develop Professional Communication and Soft Skills- (Semester 1-2)
Pay close attention to the Communication Skills course, practicing English speaking, listening, and writing for professional interactions. Participate in role-plays and group activities to enhance interpersonal skills crucial for guest interaction.
Tools & Resources
Communication Skills textbook, English language learning apps (e.g., Duolingo, Grammarly), Mock interviews, Peer feedback
Career Connection
Effective communication is paramount in hospitality, directly impacting guest satisfaction, team coordination, and career advancement into supervisory roles.
Understand Hotel Operations Holistically- (Semester 1-2)
While focusing on individual departmental basics (Food Production, F&B Service, Housekeeping, Front Office), make an effort to understand how these departments integrate. Seek opportunities to observe operations in other departments during college events or limited visits.
Tools & Resources
Textbooks for all core subjects, Industry magazines, Informational interviews with faculty/guest speakers, Departmental visits within the college''''s training hotel (if available)
Career Connection
A holistic view helps in understanding career progression paths and identifying areas of interest, making students more adaptable and valuable to employers.
Intermediate Stage
Excel in Industrial Training (IT)- (Semester 4)
Treat the Semester IV Industrial Training as a real job interview, demonstrating exceptional work ethic, eagerness to learn, and proactive problem-solving. Network with hotel staff and supervisors, seeking constructive feedback.
Tools & Resources
Industrial training logbook, Performance appraisal forms, Mentor guidance, Hotel''''s internal training modules
Career Connection
Successful IT often leads to pre-placement offers or strong recommendations, serving as a critical bridge to full-time employment and opening doors to future career opportunities.
Specialize Practical Skills in Quantity and Advanced Service- (Semester 3-4)
Focus on mastering quantity cooking techniques, international cuisines, and specialized F&B services like Gueridon and Flambé. Seek opportunities to assist in college catering events or external college-led projects to gain large-scale experience.
Tools & Resources
Advanced practical lab sessions, Chef demonstrations, Recipe books for international cuisines, F&B service equipment
Career Connection
Specialization enhances employability in specific roles (e.g., Banquet Chef, Mixologist) and demonstrates a higher level of skill and commitment, leading to better starting positions and faster growth.
Engage with Industry through Guest Lectures and Workshops- (Semester 3-4)
Actively participate in all guest lectures, workshops, and industry visits organized by the department. Prepare questions for guest speakers to gain insights into current industry trends, challenges, and career advice.
Tools & Resources
Industry seminars, Webinars, Professional body events (e.g., FHRAI chapters), Alumni networking platforms
Career Connection
Builds industry awareness, fosters networking opportunities, and helps students align their skills with current market demands, enhancing their placement prospects.
Advanced Stage
Undertake a Comprehensive Research Project- (Semester 5-6)
Select a relevant hospitality topic for the Research Project in Semester V and the Grand Project in Semester VI, conducting thorough research, data analysis, and presenting professional findings. Focus on identifying and solving real-world industry problems.
Tools & Resources
Academic databases, Industry reports, Survey tools (e.g., Google Forms), Statistical software (basic), Mentorship from faculty
Career Connection
Develops critical thinking, problem-solving, and presentation skills, highly valued by employers for roles requiring analytical capabilities and strategic input.
Focus on Management and Entrepreneurial Skills- (Semester 5-6)
Pay close attention to subjects like Hospitality Marketing, Financial Management, HRM, and Entrepreneurship. Develop a practical business plan or marketing strategy as part of assignments or projects, focusing on an Indian hospitality context.
Tools & Resources
Business case studies, Financial modeling templates, Market research reports for India, Entrepreneurship workshops
Career Connection
Prepares students for supervisory and junior management roles, and provides a pathway for those aspiring to launch their own hospitality ventures or contribute strategically to existing businesses.
Intensive Placement Preparation- (Semester 6)
Actively participate in campus placement drives, mock interviews, and resume building workshops conducted by the career services department. Research potential employers, practice common interview questions, and refine professional grooming.
Tools & Resources
VISTAS Career Services, Placement coordinator guidance, Online job portals (e.g., Naukri, LinkedIn), Interview preparation guides
Career Connection
Directly leads to successful placements in reputable hospitality companies, ensuring a strong start to their professional career and maximizing return on education investment.
Program Structure and Curriculum
Eligibility:
- Pass in X Std
Duration: 3 years (6 semesters)
Credits: 136 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DHC101 | Basic Food Production – I (Theory) | Core | 3 | Fundamentals of Cookery, Basic Ingredients, Stocks, Sauces, Soups, Eggs |
| DHC102 | Basic Food Production – I (Practical) | Core | 2 | Basic cuts, Stock preparation, Sauces, Soups, Egg preparations, Indian Breads |
| DHC103 | Basic Food & Beverage Service – I (Theory) | Core | 3 | F&B Service Introduction, Types of F&B Operations, Restaurant Staff, Table Layout, Types of Service |
| DHC104 | Basic Food & Beverage Service – I (Practical) | Core | 2 | Napkin folds, Table setup, Tray service, Silver service, Plate service |
| DHC105 | Hotel Housekeeping – I (Theory) | Core | 3 | Housekeeping Introduction, Role of Housekeeping, Cleaning Equipment, Cleaning Agents, Guest Room Cleaning |
| DHC106 | Hotel Housekeeping – I (Practical) | Core | 2 | Bed making, Room cleaning, Bathroom cleaning, Public area cleaning, Laundry operations |
| DHC107 | Communication Skills | Core | 3 | Communication Process, English Grammar, Speaking Skills, Listening Skills, Writing Skills |
| DHC108 | Principles of Tourism | Core | 3 | Tourism Concepts, Types of Tourism, Tourism Products, Tourist Destinations, Tourism Impact |
| DHC109 | Computer Fundamentals | Core | 3 | Computer Basics, MS Office, Internet, Computer Networks, Data Security |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DHC201 | Basic Food Production – II (Theory) | Core | 3 | Meat, Fish, Poultry, Vegetables, Rice, Pulses, Indian Curries |
| DHC202 | Basic Food Production – II (Practical) | Core | 2 | Meat cookery, Fish cookery, Poultry cookery, Vegetable preparations, Rice dishes, Indian breads |
| DHC203 | Basic Food & Beverage Service – II (Theory) | Core | 3 | Beverage knowledge, Bar operations, Restaurant Service Procedures, Bill Settlement, Menu Knowledge |
| DHC204 | Basic Food & Beverage Service – II (Practical) | Core | 2 | Beverage service, Bar equipment, Coffee/Tea service, Wine service, Order taking |
| DHC205 | Front Office Operations – I (Theory) | Core | 3 | Front Office Introduction, Hotel Organization, Reservation, Registration, Bell Desk |
| DHC206 | Front Office Operations – I (Practical) | Core | 2 | Reservation forms, Check-in process, Key handling, Message handling, Luggage handling |
| DHC207 | Basic Accounting | Core | 3 | Accounting Concepts, Journal, Ledger, Trial Balance, Financial Statements |
| DHC208 | Environmental Studies | Core | 3 | Ecosystems, Biodiversity, Pollution, Waste Management, Environmental Ethics |
| DHC209 | Entrepreneurship Development | Core | 3 | Entrepreneurship Concepts, Business Plan, Marketing, Finance, Legal Aspects |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DHC301 | Quantity Food Production – I (Theory) | Core | 3 | Quantity Food Production Basics, Menu Planning, Portion Control, Layout of Kitchens, Food Costing |
| DHC302 | Quantity Food Production – I (Practical) | Core | 2 | Large quantity cooking, Buffet preparation, Menu execution, Food safety |
| DHC303 | Food & Beverage Service – III (Theory) | Core | 3 | Specialized Service, Gueridon Service, Flambé, Carving, Cellar Management |
| DHC304 | Food & Beverage Service – III (Practical) | Core | 2 | Gueridon service, Flambé preparations, Carving techniques, Mocktails, Wines |
| DHC305 | Hotel Housekeeping – II (Theory) | Core | 3 | Interior Decoration, Flower Arrangement, Pest Control, Linen Management, Uniforms |
| DHC306 | Hotel Housekeeping – II (Practical) | Core | 2 | Flower arrangements, Interior decoration, Fabric care, Stain removal, Lost & Found |
| DHC307 | Nutrition and Food Science | Core | 3 | Basic Nutrients, Balanced Diet, Food Spoilage, Food Additives, Therapeutic Diets |
| DHC308 | Personality Development | Core | 3 | Self-awareness, Communication, Leadership, Stress Management, Time Management |
| DHC309 | Event Management | Core | 3 | Event Planning, Budgeting, Marketing, Logistics, Risk Management |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DHC401 | Quantity Food Production – II (Theory) | Core | 3 | International Cuisines, Bakery and Confectionery, Indian Regional Cuisines, Food Preservation |
| DHC402 | Quantity Food Production – II (Practical) | Core | 2 | Continental dishes, Oriental dishes, Bakery products, Confectionery, Indian sweets |
| DHC403 | Food & Beverage Service – IV (Theory) | Core | 3 | Mixology, Responsible Service, F&B Controls, Banquet Operations, Room Service |
| DHC404 | Food & Beverage Service – IV (Practical) | Core | 2 | Cocktail preparation, Mocktail preparation, Bar setup, Banquet service, Room service |
| DHC405 | Front Office Operations – II (Theory) | Core | 3 | Guest Accounting, Night Audit, Revenue Management, Yield Management, Public Relations |
| DHC406 | Front Office Operations – II (Practical) | Core | 2 | Check-out process, Billing, Guest complaints, PMS software usage, Concierge services |
| DHC407 | Industrial Training | Core | 10 | On-the-job training in hotels, Practical application of skills, Departmental rotations, Industry exposure, Professional conduct |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DHC501 | Hospitality Marketing | Core | 3 | Marketing Principles, Marketing Mix, Digital Marketing, Market Research, Branding |
| DHC502 | Hospitality Law | Core | 3 | Legal Framework, Consumer Protection, Contracts, Licensing, Food Laws |
| DHC503 | Hotel Maintenance | Core | 3 | Types of Maintenance, Engineering Systems, Safety and Security, Energy Conservation |
| DHC504 | Food Safety and Hygiene | Core | 3 | Foodborne Illnesses, HACCP, Personal Hygiene, Kitchen Hygiene, Waste Disposal |
| DHC505 | Hotel Financial Management | Core | 3 | Financial Statements, Budgeting, Cost Control, Revenue Management, Capital Budgeting |
| DHC506 | Research Project | Project | 4 | Research Methodology, Data Collection, Analysis, Report Writing, Presentation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DHC601 | Human Resource Management | Core | 3 | HR Planning, Recruitment, Training, Performance Appraisal, Employee Relations |
| DHC602 | Facility Management | Core | 3 | Facilities Planning, Space Management, Asset Management, Security Management |
| DHC603 | Strategic Management in Hospitality | Core | 3 | Strategic Planning, SWOT Analysis, Competitive Advantage, Organizational Structure, Change Management |
| DHC604 | Revenue Management | Core | 3 | Pricing Strategies, Demand Forecasting, Channel Management, Inventory Control |
| DHC605 | Entrepreneurship in Hospitality | Core | 3 | Business Idea Generation, Feasibility Study, Startup Funding, Marketing Strategies, Legal Compliance |
| DHC606 | Grand Project & Viva Voce | Project | 5 | Comprehensive project, Problem identification, Solution development, Implementation plan, Viva Voce |
