School of Hotel & Catering Management – Best Deemed University in Chennai
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School of Hotel & Catering Management

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.

Curriculum & Syllabus

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

  • Flight kitchens and Cruise line kitchens.
  • Hospitality services in various MNCs.
  • Entry level in pastry department in star hotels.
  • Forest Lodges, Guest Houses, and resorts.
  • Self-employment (as an entrepreneur)
  • Employed at canteens in colleges, schools, in factories, company guest houses etc.
  • Catering departments of railways, banks, armed forces, shipping companies etc.

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc. (per sem)Exam Fee (Per Sem)
At the time of admissionEven Sem
Odd Sem
25,0004,6502,6503001500 21,60012,80014,300

Certificate course in Front Office Operation

Course Outcomes

Course Outcomes


CO1:Handle front office equipment.


CO2: Manage the guest during check in and check out.


CO3: Register and reserve guest at hotel front office.


CO4: Operate property management systems.


CO5: Implement hotel safety and security procedures.


CO6: Maintain quality guest service.

Curriculum & Syllabus

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

  • Front office assistants in Hotels.
  • Supervisors in residential apartments.
  • Hospital administration
  • Receptionists in various MNCs.
  • Reservation and reception services at Forest Lodges, Guest Houses, and resorts.
  • Self-employment (as an entrepreneur)

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

Certificate course in Food Production

Course Outcomes

Course Outcomes


CO1: Practice kitchen hygiene and personal hygiene.


CO2: Identify food textures and consistencies.


CO3: Make cuts of meats and vegetables.


CO4: Prepare foods using methods that conserve nutritional value.


CO5: Demonstrate the skills and techniques in preparation of foods of International cuisines.


CO6: Exhibit professionalism in the Organizing the kitchen.

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory Practical
Food Production (Theory) Food Production (Practical)

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

  • 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

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc. (per sem)Exam Fee (Per Sem)
At the time of admissionEven Sem
Odd Sem
25,0004,6502,6503001500 21,60012,80014,300

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.

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory Practical
Food & Beverage Service TheoryFood & Beverage Service Practical

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

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
CodeTitle of the CourseLectureTutorialPracticalCredits
Core21CPGDA1Art, food and culture- the gastronomy33
Core21CPGDA2Advance Indian food skill development
and global trend
33
Core21CPGDA3Presentation and visual effect on food33
Core21CPGDA4Effective and efficient food and beverage
operation and cost management
33
Core21CPGDA5Art of bakery and contemporary bread
making:
33
Core21PPGDA1Advance Indian food skill development
and global trend – Lab
63
Core21PPGDA2Art of bakery and contemporary bread
making: Lab
63
TOTAL131221

View course curriculum

Eligibility Criteria

Career Prospects

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

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

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory Practical
House Keeping - (Theory)House Keeping - (Practical)

Eligibility Criteria

Carreer Propects

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

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