Bachelor of Science [B.Sc] (Hotel and Catering Management) From St.Joseph’s College, Chennai
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Eligibility Criteria
Aspirants seeking to get admission to a full-time program should have passed 10+2 from a recognized board.
Course Details
| Duration of the program | 3 Years Full Time |
| Qualification | 10+2 |
| Eligibility Criteria: | Aspirants seeking to get admission to a full-time program should have passed 10+2 from a recognized board. |
| Admission Criteria | On the basis of qualifying examination followed by entrance test conducted by the college and Based on a written test conducted at various examination centers all over the country. |
| Documents Required (At the Time of Counselling) | Mark Sheets,Transfer Certificate,Caste Certificate,Birth Certificate,Identification Proof,Scanned Photo and Signature |
| Admission Form | https://docs.google.com/forms/d/e/1FAIpQLSffzhDdMqxDzB9zkpK9LAq7Sn7HInYaGKoahDBNzwsxLMsOWw/viewform |
| Age Criteria | Candidates belonging to reserved categories will be given relaxation |
| Semester | Subjects |
|---|---|
| Semester I | Basics of Food Production – I Basics of Food & Beverage Service – I Basics of Front Office Basics of Housekeeping Basics of Management Principles Business Engle’s |
| Semester II | Basics of Food Production – II Basics of food & Beverage Service – II Application of Computers Basics of Financial Accounting Food Science and Nutrition Basic French |
| Semester III | Food Production Operations – I Food & Beverage Service Operations – I Front Office Operations – I Housekeeping Operations -I Financial Management Travel and Tourism |
| Semester IV | Food Production Operations – II Food & Beverage Service Operations – II Human Resource Management Hospitality Marketing Environmental Issues Hotel Engineering |
| Semester V | Advanced Food Production – I Advanced Food & Beverage Service – I Front Office Operations – II Housekeeping Operations – II Research Project: Design & Methodology Organizational Behavior |
| Semester VI | Basics of Food Production – II Industrial Exposure training and Project Report (Training 20 weeks and 4 weeks to prepare draft And submission of final report) |
| Semester VII | Advanced Food Production – II Advanced Food & Beverage Service – II Front Office Management Housekeeping Management Business Law Food Safety & Quality Control |
| Semester VIII | Food & Beverage Controls & Management Travel & Tourism Management Personality Development Entrepreneurship Development Hospitality Research Project Elective I/II |
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