Catering Science
Catering Science > B.Sc. (CS and HM)
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B.Sc., Catering Science and Hotel Management
Duration: 3 years full time, six semesters (Including project and IET)
Intake: One intake per year, every year in the month of May/June
Entry Requirements: Pass in H. Sc / Equivalent Exam
Fees: Rs. 17500
  • Course Overview
    The UG programme focuses on prime areas in the field of Catering Science and Hotel Management.
    Food Production
    Food And Beverage Service
    Front Office Operations
    Accommodation Operations
    Bakery and Confectionery
    Hotel and Tourism Law
    Hygiene and Food Safety
    Hotel Accountancy
    Food and Beverage Management
    Human Resource Management
    The Programme reflects the rapid changes in the syllabus to meet the demands of the industry.
  • Course Breakup
    I Year:
    Students learn the basics of Catering Science and Hotel Management through papers like Food Production, Food and Beverage Service, Hygiene and Food Safety and Tourism which will give them a strong foundation.
    II Year:
    The students enrich their in-depth knowledge in areas like International and Regional Cookery, Bakery and Confectionery, World of Wines and Spirits, Room Division Management, Human Resource Management and Hotel and Tourism Law.
    III Year:
    The students are exposed to match the International Hospitality Standards through Industrial Exposure Training and Curriculum like Food and Beverage Management, Speciality Food and Beverage Operations, International Culinary Operations and Fast Food Operations.
  • Career Opportunities
    Our graduates have wide job opportunities in:
    Star Hotels (India and Abroad)
    Cruise liners
    Civil Services
    Entrepreneurship and
    Travel and Tourism, besides the prospects of becoming:
    Management Trainees
    Hotel Operation Trainees
    Team Leaders
    Warrant Officer in Civil Services and
    Cabin Crew
    Academic Pathways
    Students can get specialized in Carving, Bartending, Bakery and Confectionery and Tourism Industry.

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