Diploma in Hospitality and Catering Management

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Vision

To be a leading center of excellence in Hospitality and Catering Management, empowering students with world-class skills, ethical values, and innovative thinking to become future-ready professionals who elevate global service standards.

Mission

To provide high-quality, industry-focused education and hands-on training in hospitality and catering management, fostering professionalism, creativity, and customer-centric service. We aim to develop competent graduates equipped with practical skills, leadership qualities, and a strong work ethic to thrive in the global hospitality industry.

PROGRAMME OUTCOMES (PO)

PO1: Hospitality Operations Mastery: Apply fundamental principles and techniques in front office, housekeeping, food production, and food & beverage services effectively

PO2: Customer Service Excellence: Demonstrate professional communication, interpersonal, and customer service skills to enhance guest satisfaction.

PO3: Culinary and Catering Skills: Plan, prepare, and present food using appropriate methods, tools, and safety standards in a variety of catering settings.

PO4: Business and Management Competence: Utilize basic hospitality management practices including cost control, inventory management, and human resource functions.

PO5: Health, Safety, and Sustainability Awareness: Implement hygiene, safety, and environmental sustainability standards in hospitality and catering operations.

PROGRAMME SPECIFIC OUTCOMES (PSO)

PSO1: Operational Proficiency: Graduates will demonstrate hands-on expertise in core hospitality areas such as food production, food & beverage service, front office, and housekeeping.

PSO2: Event and Catering Management: Graduates will be capable of planning, organizing, and managing catering services and hospitality events with attention to detail and customer satisfaction.

PSO3: Hospitality Technology Application: Graduates will effectively use hospitality-specific software and tools for reservations, inventory, and customer relationship management.

PSO4: Quality and Hygiene Standards: Graduates will uphold national and international standards of food safety, sanitation, and hygiene in all hospitality operations.

PSO5: Career and Entrepreneurship Readiness: Graduates will be prepared for immediate employment or to launch entrepreneurial ventures in hospitality, catering, or allied sectors.

PROGRAMME EDUCATIONAL OUTCOMES (PEO)

PEO1: Industry Readiness: Graduates will be equipped with foundational knowledge and practical skills to excel in various sectors of the hospitality and catering industry.

PEO2: Professionalism and Ethics: Graduates will demonstrate a commitment to professional ethics, customer service excellence, and responsible work practices.

PEO3: Lifelong Learning: Graduates will pursue continuous personal and professional development to adapt to evolving industry trends and technologies.

PEO4: Leadership and Teamwork: Graduates will develop leadership qualities and effectively collaborate in diverse, multicultural team environments.

PEO5: Entrepreneurial Mindset: Graduates will possess the skills and creativity to explore entrepreneurial opportunities within the hospitality and catering sectors.

Curriculum and Syllabus

Category	Subject Title	L	P	C	CIA	SEE	Total
LANG 1	General English	2	0	2	40	60	100
LANG 2	French	2	0	2	40	60	100
DSC 1	Basic Food Production I	3	0	3	40	60	100
DSC 2	Bakery And Confectionery I	3	0	3	40	60	100
DSC 3	Basic Food And Beverage Service – I	3	0	3	40	60	100
DSC 4	Basic Front Office Operations – I	3	0	3	40	60	100
DSC 5	Basic House Keeping Operations – I	3	0	3	40	60	100
DSC 1	Basic Food Production I – Practical	0	4	2	40	60	100
DSC 2	Bakery And Confectionery I - Practical	0	4	2	40	60	100
DSC 3	Basic Food And Beverage Service – I – Practical	0	4	2	40	60	100
DSC 4	Basic Front Office Operations – I – Practical	0	4	2	40	60	100
DSC 5	Basic House Keeping Operations – I Practical	0	4	2	40	60	100
DSE	Food Science	2	0	2	40	60	100
DSE	Tourism Geography	2	0	2	40	60	100
Total		23	20	33

To view Curriculum and Syllabus