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Duration 3 Years |
Level Graduation |
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Type Degree |
Eligibility 10+2 |
B.Voc Hospitality & Culinary Arts or Bachelor of Vocation in Hospitality & Culinary Arts is a full-time three-year undergraduate degree program. The curriculum exposes students to the diversity of the food business and provides them with intellectual and leadership skills. The curriculum combines value education with an emphasis on the students' overall development.
The Bachelor of Vocation in Hospitality & Culinary Arts course study equips the candidate with the necessary culinary abilities to fulfill the ever-increasing needs of the hotel and tourist industries. The training will prepare students for a variety of management positions in top national and worldwide hospitality organizations. Students will graduate with a thorough understanding of kitchen operations as well as awareness of the fundamental concepts of the food business.
Graduates will be prepared for managerial positions in hospitality industries such as hotels, resorts, cruise liners, restaurants, and catering organizations. The training provides applicants with the entrepreneurial flare and commercial understanding to launch their own businesses.
B.Voc Hospitality & Culinary Arts Eligibility
B.Voc Hospitality & Culinary Arts Syllabus
Syllabus of Hospitality & Culinary Arts Course as prescribed by various colleges & universities.
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B.Voc Hospitality & Culinary Arts Semester-I |
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Sr. No. |
Subjects to Study |
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1 |
Food Production and Patisserie Theory |
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2 |
Introduction to Culinary Arts |
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3 |
Information Technology for Business |
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4 |
Listening and Speaking Skills in English |
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5 |
Perspectives of Food Science |
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B.Voc Hospitality & Culinary Arts Semester-II |
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1 |
Food Safety and Hygiene |
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2 |
Foundation Course in Computer Application |
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3 |
Garde Manger |
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4 |
Nutrition and Sanitation |
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5 |
Presentation Skills in English |
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6 |
On Job Training |
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B.Voc Hospitality & Culinary Arts Semester-III |
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1 |
Food Packaging |
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2 |
Food Microbiology |
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3 |
Food Production and Exhibition |
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4 |
Foreign Language (Hotel French) |
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5 |
Housekeeping |
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6 |
Principles of Management |
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B.Voc Hospitality & Culinary Arts Semester-IV |
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1 |
Food Production |
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2 |
Food Quality and Assurance |
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3 |
Hotel Accountancy |
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4 |
Introduction to Hospitality Industry |
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5 |
Sales and Marketing Management |
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6 |
Soft Skills and Personality Development |
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7 |
On Job Training |
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B.Voc Hospitality & Culinary Arts Semester-V |
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1 |
Advanced Bakery and Confectionary |
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2 |
Banquets and Buffets Practical |
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3 |
Environmental Studies |
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4 |
Food Analysis and Adulteration |
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5 |
Functional Foods and Nutraceuticals |
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6 |
Human Resource Planning and Development |
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7 |
Industrial, Air Lines and Fast Food Catering |
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B.Voc Hospitality & Culinary Arts Semester-VI |
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1 |
Art of Food & Beverage Service |
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2 |
Entrepreneurship Development |
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3 |
Food Preservation |
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4 |
Food Waste Management |
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5 |
Foundation Course in Front Office |
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6 |
Food Additives and Flavour Technology |
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7 |
Internship / Project |
B.Voc Hospitality & Culinary Arts College
B.Voc Hospitality & Culinary Arts Employment Areas & Job Types
