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

CERTIFICATE COURSE Bakery planning and Operations

DURATION

6 MONTHS

ELIGIBILITY FOR ADMISSION

Program Duration (Year)	Eligibility	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 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.

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory	Practical
Bakery & Confectionery Theory	Bakery & Confectionery(Practical)

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

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

Curriculum & Syllabus

CURRICULUM & SYLLABUS

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

Eligibility Criteria

Carreer Propects

Alumni Testimonials

Fee Structure

Tuition Fee per year	Administration Fee	Registration Fee	Misc. (per sem)	Skill Enhancement Fee (per year)	Exam Fee (Per Sem)	At the time of admission	Even Sem	Odd Sem
20,000	4,650	2,650	300		1500	19,100	10,300	11,800

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

CURRICULUM & SYLLABUS

Theory	Practical
Front Office Operations (Theory)	Front Office Operations (Practical)

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

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

Customer relations Manager, Ramesh hospital, Vijayawada

Fee Structure

Tuition Fee per year	Administration Fee	Registration Fee	Misc. (per sem)	Skill Enhancement Fee (per year)	Exam Fee (Per Sem)	At the time of admission	Even Sem	Odd Sem
20,000	4,650	2,650	300		1500	19,100	10,300	11,800

CERTIFICATE COURSE – Guest Room Associate

DURATION

6 MONTHS

ELIGIBILITY FOR ADMISSION

Program	Program Duration (Year)	Eligibility	Criteria for Merit
Certificate Course in Guest Room Associate	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 role of the housekeeping department in hotels and its responsibilities.
To understand all levels of professional cleanings.
To learn Inventory Management and Bookkeeping Procedures.
To communicate with co-workers and guests.
To apply Ethics and Safety Practice in work environment

CAREER PROSPECTS

Entry level staff like Houseman
Guest room attendant in Accommodation operation department at Hotels, Service Apartments.

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 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

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.

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory	Practical
Food & Beverage Service Theory	Food & Beverage Service Practical

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

Alumni Testimonials

Fee Structure

Tuition Fee per year	Administration Fee	Registration Fee	Misc. (per sem)	Skill Enhancement Fee (per year)	Exam Fee (Per Sem)	At the time of admission	Even Sem	Odd Sem
20,000	4,650	2,650	300		1500	19,100	10,300	11,800

B.Sc Food Service Management and Applied Nutrition

Programme Outcomes

Curriculum & Syllabus

Eligibility Criteria

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

Category	Code	Title of the Course	Lecture	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		6	3
Core	21PPGDA2	Art of bakery and contemporary bread making: Lab		6	3
		TOTAL	13	12	21

View course curriculum

Eligibility Criteria

Career Prospects

Alumni Testimonials

Fee Structure

Tuition Fee per year	Administration Fee	Registration Fee	Misc. (per sem)	Skill Enhancement Fee (per year)	Exam Fee (Per Sem)	At the time of admission	Even Sem	Odd Sem
20,000	4,650	2,650	300		1500	19,100	10,300	11,800