3 Years
Under Graduate
Science
The Bachelor of Science (B.Sc.) Hotel Management And Catering Technology syllabus at Sri Ramakrishna College of Arts and Science (SRCAS), Coimbatore is designed to provide overall knowledge to the students with a strong foundation. Bachelor of Science (B.Sc.) Hotel Management And Catering Technology faculty at Sri Ramakrishna College of Arts and Science (SRCAS) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology at Sri Ramakrishna College of Arts and Science (SRCAS), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Bachelor of Science (B.Sc.) Hotel Management And Catering Technology syllabus at Sri Ramakrishna College of Arts and Science (SRCAS), Coimbatore maintains a balance between theoretical knowledge and practical knowledge.
Bachelor of Science (B.Sc.) Hotel Management And Catering Technology first year students at Sri Ramakrishna College of Arts and Science (SRCAS) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Sri Ramakrishna College of Arts and Science (SRCAS), Coimbatore also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Bachelor of Science (B.Sc.) Hotel Management And Catering Technology syllabus at Sri Ramakrishna College of Arts and Science (SRCAS), Coimbatore is also frequently updated to give industry relevant training and knowledge to students. Sri Ramakrishna College of Arts and Science (SRCAS) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Sri Ramakrishna College of Arts and Science (SRCAS) enable Bachelor of Science (B.Sc.) Hotel Management And Catering Technology students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology progress, students learn advanced topics and complex concepts. The Bachelor of Science (B.Sc.) Hotel Management And Catering Technology curriculum at Sri Ramakrishna College of Arts and Science (SRCAS), Coimbatore mainly focuses on analytical and critical thinking. As the Bachelor of Science (B.Sc.) Hotel Management And Catering Technology course unfolds, students develop several important skills that increases their employability. As per syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology at Sri Ramakrishna College of Arts and Science (SRCAS) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Bachelor of Science (B.Sc.) Hotel Management And Catering Technology curriculum at Sri Ramakrishna College of Arts and Science (SRCAS) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Bachelor of Science (B.Sc.) Hotel Management And Catering Technology syllabus at Sri Ramakrishna College of Arts and Science (SRCAS) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at Sri Ramakrishna College of Arts and Science (SRCAS)
Note: Given below syllabus is based on the available web sources. Please verify with the Sri Ramakrishna College of Arts and Science (SRCAS), Coimbatore for latest Bachelor of Science (B.Sc.) Hotel Management And Catering Technology curriculum.
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
| S.no | Subjects |
| 1 | Basics of Food Production |
| 2 | Food Safety and Quality |
| 3 | Fundamentals and Food and Beverage Service |
| 4 | Art of Bread Making |
| 5 | Fundamentals of Culinary Arts |
2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology
| S.No | Subjects |
| 1 | Accommodation Management |
| 2 | Accounting for Hospitality |
| 3 | Food Production Operations |
| 4 | Wines Spirit and Liqueurs |
| 5 | Workshop on Indian Sweets and Snacks |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Science (B.Sc.) Hotel Management And Catering Technology
| S.no | Subjects |
| 1 | Housekeeping Aesthetics |
| 2 | Food Science and Nutrition |
| 3 | Front Office Management |
| 4 | Hospitality and Business Law |
| 5 | Facility Planning and Management |
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