Bachelor of Science (B.Sc.) Hotel Management And Catering Technology Course Syllabus

Syllabus for Bachelor of Science (B.Sc.) Hotel Management And Catering Technology Course

The Bachelor of Science (B.Sc.) in Hotel Management and Catering Technology program offers a comprehensive syllabus that covers a wide array of topics related to the hospitality and hotel industry with a focus on catering technology. Core courses typically include hotel operations management, food production and culinary arts, food and beverage management, and front office management. Students delve into subjects such as catering management, kitchen operations, and banquet services. Advanced coursework often explores specialized areas such as menu planning, food safety and hygiene, and event management. Practical components may involve culinary labs, food production, restaurant management simulations, and catering event planning and execution. Additionally, students may have the opportunity to choose elective courses to further specialize in areas like advanced pastry arts, international cuisines, or catering technology innovations. This dynamic and industry-driven curriculum equips graduates with a strong foundation in hotel management and catering technology, preparing them for careers in catering and banqueting services, event management, food production, and restaurant management, where they can excel in the diverse and dynamic world of hospitality and catering.

1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology

2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology

3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology