Merit based on the percentage of marks secured in the qualifying examination
COURSE OBJECTIVES
To understand the nature and evolution of hospitality industry and its various sub-sectors.
To study the duties & responsibilities of food & beverage service trainee along with the
attributes required.
To execute food and beverage service operations
To manage orders and serve the ordered food and beverage to the guests as per standards.
To attain customer satisfaction by understanding customer requirement and providing
services as per market standards
CAREER PROSPECTS
Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company
Fee structure
Tuition Fee 2023 - 2024 (Per Sem)
Other Fee (Per Sem)
Total Fee (Per Sem)
20,000
3,600
23,600
Certificate Course in Bakery & Confectionary
Course Outcomes
Course Outcomes
CO1: Produce different types of breads using various types of flours
CO2: Exhibit knowledge and skills in making desserts, sauces, chocolate in various forms and textures
CO3: Create decorative show piece with hands on participation
CO4: Organize, design and present buffet platters using artistically made desserts and show piece works.
CO5: Analyze and evaluate product quality based on color, taste and texture.
Employed at canteens in colleges, schools, in factories, company guest houses etc.
Catering departments of railways, banks, armed forces, shipping companies etc.
Alumni Testimonials
I had joined the VELS School of Hotel & Catering Management in 2020-2021 to do a one year certificate course in bakery & confectionery. The Bakery and confectionery has the perfect environment to learn if you are passionate about becoming a great baker. The pastry chefs who prepare you for the future were excellent, incredible and pleasant. They truly want you to succeed. All classes were great with hands-on sessions and at the end you sample a host of goodies. I thoroughly enjoyed the training I received at VELS.
Ms.EMY ANNA KOSHY (Certificate course in Bakery & Confectionery), 2020-2021
Entrepreneur
Fee Structure
Tuition Fee per year
Administration Fee
Registration Fee
Misc. (per sem)
Exam Fee (Per Sem)
At the time of admission
Even Sem
Odd Sem
25,000
4,650
2,650
300
1500
21,600
12,800
14,300
CERTIFICATE COURSE – Event planning and management
DURATION
6 MONTHS
ELIGIBILITY FOR ADMISSION
Program Duration (Year)
Program Duration (Year)
Criteria for Merit
6 months
Pass in 8th Std., from any board
Merit based on the percentage of marks secured in the qualifying examination
COURSE OBJECTIVES
To study the roles and responsibilities of an Event Manager
To analyze and evaluate the tasks of cost estimation and client management for the
event
To apply the practices for communicating effectively with guests and team members.
To learn the activities that ensures the health, hygiene, and safety practices.
To create an event with planning and management through organizing an event.
CAREER PROSPECTS
Entrepuneur
Entry level jobs in Event management sectors
Fee structure
Tuition Fee 2023 - 2024 (Per Sem)
Other Fee (Per Sem)
Total Fee (Per Sem)
10,000
3,600
13,600
Housekeeping
Course Outcomes
Course Outcomes
CO1: Realize the role of the housekeeping department in hotels and its responsibilities.
CO2: Develop personal skills and in accommodation operation and services.
CO3: Design the organizational structure and the functional layout of housekeeping departments in various sized hotels.
CO4: Co-ordinate with other departments in the hotel Suggest the types of cleaning agents for different level of cleaning.
CO5: Practice and create a safe working environment
Reservation and reception services at Forest Lodges, Guest Houses, and resorts.
Self-employment (as an entrepreneur)
Alumni Testimonials
I had joined the VELS School of Hotel & Catering Management in 2020-2021 and did a one year certificate course in Front Office. Lecturers who taught me were outstanding and very helpful during my tenure there. With the training I received I was able to get a good job in my home town.
Mr.Shashank (Certificate course in Front Office), 2020-2021
Airline catering (flight kitchens) and Cabin Services.
Hospitality services in various MNCs.
Entry level in respective departments at star hotels.
Forest Lodges, Guest Houses, and resorts.
Self-employment (as an entrepreneur)
Running canteens in college, schools, in factories, company guest houses etc.
Catering departments of railways, banks, armed forces, shipping companies etc.
Alumni Testimonials
As a student of VELS Hotel & Catering management (Food Production Craft Course) I enjoyed learning about new foods, new flavors and new techniques. Chef Lawrence teaches his students from the very basics to the advanced level. This is an innovative approach that expands the cook’s thinking and creativity. I greatly respect his passion about food and his commitment to teaching and creating young chefs like me.
Mr.Joshua Nickelson (Certificate course in Food Production), 2017-2018
Head Chef- TEC FOODS, Guindy
Fee Structure
Tuition Fee per year
Administration Fee
Registration Fee
Misc. (per sem)
Exam Fee (Per Sem)
At the time of admission
Even Sem
Odd Sem
25,000
4,650
2,650
300
1500
21,600
12,800
14,300
CERTIFICATE COURSE – Restaurant and Counter service
DURATION
6 MONTHS
ELIGIBILITY FOR ADMISSION
Program Duration (Year)
Eligibility
Merit based on the percentage of marks secured in the qualifying examination
6 months
Pass in 8th Std., from any board
Merit based on the percentage of marks secured in the qualifying examination
COURSE OBJECTIVES
To understand the nature and evolution of hospitality industry and its various sub-sectors.
To study the duties & responsibilities of food & beverage service trainee along with the
attributes required.
To execute food and beverage service operations
To manage orders and serve the ordered food and beverage to the guests as per standards.
To attain customer satisfaction by understanding customer requirement and providing
services as per market standards.
CAREER PROSPECTS
Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company
Fee structure
Tuition Fee 2023 - 2024 (Per Sem)
Other Fee (Per Sem)
Total Fee (Per Sem)
10,000
3,600
13,600
Certificate course in Food & Beverage
Course Outcomes
Course Outcomes
CO1: Explain the layout of all service areas that they work with and the purpose of the various service areas.
CO2: Identify the roles of the staff working in and responsible for the areas.
CO3: Use equipment in the restaurant.
CO4: Demonstrate knowledge of all the menu items, alcoholic and non-alcoholic beverages which are on offer in the outlet.
CO5: Perform the correct service requirements of all food and beverage items.
B.Sc Food Service Management and Applied Nutrition
Programme Outcomes
Curriculum & Syllabus
Eligibility Criteria
Career Prospects
Career Prospects
Alumni Testimonials
Fee Structure
Tuition Fee 2023 - 2024 (Per Sem)
Other Fee (Per Sem)
Total Fee (Per Sem)
35,000
6,500
41,500 + One Time Fee 10,000
Diploma in Culinary Arts
Programme Outcomes
Program Outcome (PO)
PO1: Demonstrate proper safety and sanitation methods and standards in the commercial production of food.
PO2: Plan and organize food preparation by the most efficient methods available. F. Show an understanding of the composition, structure, and market terminology of meats, poultry, fish, shellfish, and vegetables.
PO3: Display a basic understanding of various diets.
PO4: Implement food, beverage, and labour cost control concepts.
PO5: Develop personal financial and time management skills.
Curriculum & Syllabus
Curriculum & Syllabus
Category
Code
Title of the Course
Lecture
Tutorial
Practical
Credits
Core
21CPGDA1
Art, food and culture- the gastronomy
3
3
Core
21CPGDA2
Advance Indian food skill development
and global trend
3
3
Core
21CPGDA3
Presentation and visual effect on food
3
3
Core
21CPGDA4
Effective and efficient food and beverage
operation and cost management
3
3
Core
21CPGDA5
Art of bakery and contemporary bread
making:
3
3
Core
21PPGDA1
Advance Indian food skill development
and global trend – Lab