Diploma in Hotel and Catering Management – Best Deemed University in Chennai

Vision

To be the premier hospitality management school in training and developing future professionals for the hospitality & tourism industry.

Mission

To train students to be leaders in all the facets of the hospitality industry by imparting knowledge and affording hands on training

PROGRAM EDUCATIONAL OBJECTIVES (PEO)

PROGRAM EDUCATIONAL OBJECTIVES (PEO)

PEO1: To meet the demand for trained and professional people in the hospitality industry of our country.

PEO2: To provide opportunities to the students within the institution, for developing necessary operating skills, values and attitudes to occupy key operational positions in the hospitality sector.

PEO3: Function effectively as an individual, and as a member or leader in diverse teams, and In multidisciplinary settings.

PEO4: Apply ethical principles and commit to professional ethics and responsibilities and norms of the hospitality practice.

PEO5: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using principles of management

Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)

PROGRAM OUTCOME (PO)

PO1: Executes work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors.

PO2: Manages tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards.

PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and/or mitigation measures and action management into foodservice and accommodation operations.

PO4. Exhibit the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.

PO5: Demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate.

PO6: Display awareness, understanding and skills necessary to live and work in a diverse world.

PO7: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.

PROGRAMME SPECIFIC OUTCOME (PSO)

PSO1: Utilize interpersonal skills to lead/manage first-level employees in a hospitality setting.

PSO2: Recognize and articulate written and oral communication as appropriate for hospitality environments.

PSO3: Demonstrate ability to apply policies for managing diverse, multicultural hospitality.

PSO4: Exhibit awareness of professional and ethical responsibility in all aspects of conduct.

PSO5: Illustrate the ability to manage the professional preparation, presentation, and service of quality food and beverages.

Curriculum & Syllabus


Year	Category	Sub Code	Title of the Course	Lecture	Tutorial	Practical	Credits
I	AEC	21LDHMA1	English – Communication	2	0	0	2
I	DSC	21CDHMA1	Food Production	2	0	0	2
I	DSC	21CDHMB1	Food & Beverage Service - I	2	0	0	2
I	DSC	21CDHMC1	Accommodation Operation -I	2	0	0	2
I	DSC	21CDHMD1	Front Office Operation -I	2	0	0	2
I	DSE	21CDHME1	Food Science	2	0	0	2
I	DSE	21CDHMF1	Application of Computers	2	0	0	2
I	DSC	21PDHMA1	Food Production Practical -I	0	0	4	2
I	DSC	21PDHMB1	Food & Beverage Service Practical -I	0	0	4	2
I	DSC	21PDHMC1	Accommodation Operation Practical-I	0	0	4	2
I	DSC	21PDHMD1	Front Office Operation Practical - I	0	0	2	1
I	DSE	21PDHMF1	Front Office Operation Practical - I	0	0	2	1
			Sub Credits				22

View course curriculum

Eligibility Criteria

Program	Program Duration(Years)	Eligibility	Criteria for Merit
Diploma in Hotel and Catering Management	3 Years (Non Semester)	Pass in 10th Std	Merit based on the percentage of marks secured in the qualifying examination

Career Prospects

CAREER PROSPECTS

As Management Trainee in Hotel and allied hospitality industry.
Airlines / Flight Kitchens and on-board flight services, Ground Staff.
Indian Navy Hospitality services

Guest/ Customer Relation Executive in Hotel and other Service Sectors.
Executives in International and National fast food chains.
As managers in Hospital and Institutional Catering.

Faculty in Hotel & Tourism Management Institutes.
In Shipping and Cruise lines.

Alumni Testimonials

Vels Hotel & Catering Management has been my foundation in hospitality I did Diploma in Hotel and Catering management (2015-2018), the best hotel management school in Chennai not only with the facilities but amazing faculty. We really got a lot of hands on experience and industry training in the best hotels in Chennai and various study trips to vineyards, seminars, IFCA conference educational tours to name a few.

Prashanth.R Diploma HCM (2015- 2018)

chef at Taj Tirupathi

Fee Structure

Tuition Fee 2024 - 2025 (Per Sem)	Other Fee (Per Sem)	Total Fee 2024 - 2025 (Per Sem)
22,500	18,500	41,000	One Time Fee - Rs. 15,000