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B.Sc Catering Science & Hotel Management

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B.Sc Catering Science & Hotel Management

About the Department

The Department of Catering Science & Hotel Management at Cheran Arts Science College focuses on developing skilled professionals for the hospitality and service industry. The department provides comprehensive education in food production, hospitality operations, hotel administration, and customer service management. The programme combines theoretical knowledge with extensive practical training to prepare students for professional careers in hotels, restaurants, resorts, airlines, and catering industries. The department emphasizes discipline, professionalism, and service excellence, enabling students to meet global standards in hospitality management.

Our Vision

To become a leading centre for hospitality education by producing competent professionals with strong service ethics and managerial skills.

Our Mission

  • To provide quality education in catering science and hotel management.
  • To develop professional skills in food production, hospitality operations, and service management.
  • To promote practical learning through laboratory training and industry exposure.
  • To prepare students for global career opportunities in hospitality and tourism sectors.
  • To encourage entrepreneurship in food and hospitality industries.

Programme Overview

The B.Sc Catering Science & Hotel Management programme is designed to provide students with knowledge in food production, food and beverage service, front office management, housekeeping operations, and hospitality administration. The curriculum focuses on both operational and managerial aspects of the hospitality industry. Students gain practical exposure through kitchen training, service management, and industry internships, enabling them to understand professional hospitality standards and operational procedures. The programme prepares students for diverse career opportunities in the hospitality and service sectors.

  • Food Production and Culinary Arts
  • Food & Beverage Service Management
  • Front Office Operations
  • Housekeeping Management
  • Hospitality Marketing
  • Nutrition and Food Safety
  • Hotel Accounting and Management
  • Event and Catering Management
  • Industrial Training and Project Work

The curriculum is structured as per Bharathiar University guidelines and aligned with current hospitality industry requirements.

Students receive extensive practical training through well-equipped training kitchens, food production laboratories, and service training facilities. Practical sessions include cooking techniques, menu planning, service operations, and hospitality management practices. Industrial training and internships provide real-time exposure to hotel and catering operations, enhancing professional skills and industry readiness.

  • Bakery & Confectionery Training
  • Food Safety & Hygiene Certification
  • Hospitality Communication Skills
  • Event Management Basics
  • Entrepreneurship Development Programme
  • Personality Development & Grooming

These value-added courses enhance practical competency and improve career opportunities in hospitality sectors.

  • Hotel Operations Executive
  • Chef / Commis Chef
  • Food & Beverage Supervisor
  • Front Office Executive
  • Catering Manager
  • Event Coordinator
  • Cruise Line Hospitality Staff
  • Entrepreneur (Restaurant / Catering Business)

Students can also pursue higher studies such as MBA (Hotel Management), M.Sc Hospitality Management, or related postgraduate programmes.

The department is supported by experienced and qualified faculty members specializing in hospitality management, culinary arts, and hotel operations. Faculty members emphasize practical-oriented training, discipline, and professional grooming to prepare students for hospitality careers. The department encourages industry interaction, workshops, and training programmes to keep students updated with current hospitality standards and practices.