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Kalasalingam Academy of Research and Education

B.Sc. – Catering and Hotel Management

VISION

The department to provide the quality teaching, skill, creativity, innovative ideas to empower the knowledge of the youngster’s and to give a successful entrepreneur to our nation and towards the hospitality industry.

MISSION

To provide a good character, impart quality education to the graduates to make them moral and social responsible to the Indian citizen.

Overview

Established in the year 2015, the Department of Catering Science and Hotel Management offers a B.Sc.- Catering Science and Hotel Management. The department has a vibrant mix of faculty and various well-equipped laboratories for the students. The students are given exposure to the industry during the training period. Students are trained and groomed in academia, higher studies and placement by a well-qualified and committed faculty. The primary motivation of educators in developing students’ talents is a desire to impart information.

Academic

Students are taught various foreign languages like French, Korean, Mandarin etc. The university aims to develop excellence in each and every aspect of the student’s life. The department offers an excellent infrastructure with Wi-Fi connection, well-equipped basic training as well as advanced training kitchens with bakery & confectionery lab. The department offers a well-equipped front office reception with the latest software used in the Hotel Industry, to give an insight about the hotel industry. The Department offers various activities like guest lectures, Seminars, Conferences, Workshops, cooking competitions, and paper presentations to encourage and motivate the young hoteliers. A separate training and placement cell exists within the department. Students are successfully placed in various Star Hotels, Cruise Liners, Airlines, and other Hospitality Industries through campus placements. The students pursuing the B.Sc. in Catering Science and Hotel Management programme have to undergo 6 months of Industrial exposure training/Internship at various renowned star hotels like Taj Gateway, Mangalore, Crowne Plaza Ahmedabad, Le Royal Meridien, Chennai, Taj Hotel Resorts and Palaces, Madurai to equip them with job-oriented skills.

Extra & CO Curricular

The department of Catering Science and Hotel Management takes great interest to sharpen the skills in the extra-curricular activities. The department conducts workshops in Vegetable and Fruit Carving, Flower arrangement, Cocktail and Mocktail, Sweets and Personality Development to improve the skills. Quiz Competitions, Chef Competitions, Industrial Visit are conducted regularly. The students of B.Sc.- Catering Science and Hotel Management programme take part in various “National and International Events” held at various colleges.

Placements

The department assists placement of every successful student at the entry level in the rank of Assistant Manager with a suitable remuneration package. Students are also absorbed in other star-class hotels like Taj Coromandel, Taj Connemara, Taj Fisherman’s Cove, The Park, Chola Sheraton, The Trident, Ambassador Pallava, Benzz Park Tulip, GRT Grand, ITC Park Sheraton, Le Royal Meridian, Savera, Residency Towers, ITC Grand Chola etc as well as in the airlines, railways and tourism industry. Students are also placed in hotels abroad like Four Seasons, Best Western and Hilton.

Facilities



Centre of Excellence

ELIGIBILITY CRITERIA

  • Pass in 10+2 with 50% marks.

SELECTION PROCESS

  • Selection will be done on the basis of Kalasalingam Common Entrance Examination and merit considering 10+2 marks.

ADMISSION PROCESS

Step 1: Candidate Registration
  • Enter all the relevant information Carefully.
  • Registration details will be sent to your registered Mobile Number and Email ID.
Step 2: Filling Online Application Form
  • Login with your registration details sent to your Email / Mobile number.
  • Provide all relevant details carefully, before submission.
Step 3: Photo and Signature Upload
    • Photograph Image: A Recent Passport Size Photograph ( in .jpg format with Maximum size 80 KB).
    • Signature Image: Size should be between 10KB to 200 KB with the dimension of 3.5 CM X 1.5 CM.
**For Photograph, the background must be plain white or off-white. The Head must be directly facing the camera with your full face in view. No hats or head coverings, unless you wear them daily for religious purposes. Your full face must be visible and your head covering cannot cast shadows on your face.
Step 4: Mode Of Payment
  • Online Mode through Netbanking / Credit / Debit card/UPI. Application Cost (Rs: 600) – for General Candidates.
  • NRI students – USD 35 can pay through online.

Curriculum & Syllabus

B.Sc. – Catering and Hotel Management – Curriculum

2021 Curriculum

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2017 Curriculum

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Program Outcomes (PO)

Students will have

  1. The ability to apply Humanities and Management knowledge in catering science and hotel management.
  2. Awareness of different cooking methods that can be applied in the kitchen.
  3. The desire to invent a new trend that will be followed in the rooms.
  4. The ability to design a system to process an eco-friendly hotel, ethnicity, and heritage in a new generation.
  5. An ability to design a new menu and dish.
  6. An ability to use advanced equipment technology including catering science and hotel management.
  7. An ability to communicate effectively with all stakeholders.
  8. An ability to work individually and as a member of a team.
  9. Recognition of the need for, and an ability to engage in life-long learning.

Programme Educational Outcome

  1. The graduates will be technically competent to excel in the hospitality industry and to pursue higher studies.
  2. The graduates will possess the skills to develop economically and technically using the knowledge to ensure their own development in the industry.
  3. The graduates will have effective communication skill, team spirits, ethical principles and a desire for lifelong learning and creative skills to succeed in their professional career.
  4. The graduates will be competent to be an entrepreneur.

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