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PROGRAM:

B.sc – Hotel & Catering Management B.Sc Photo - 2

DURATION : 3 Years

ELIGIBILITY FOR ADMISSION:

A Pass in the higher Secondary or equilent examination conducted by

boards/departments recognized by the University with a mark not less than 50%
in aggregate including language.

COURSE OBJECTIVES:

 The program is specifically designed for individuals aspiring to enter the

hospitality industry to enhance their skills and knowledge for better
career advancements.
 The course aids students integrate theoretical knowledge with its
appications in the areas of the Hotel and Catering Management through
practical sessions , projects and service learning programmes.

CAREER PROSPECTS :
 Star Category Hotels
 Resorts and Guest Houses
 Chain Restaurants
 Cruise Ships/ Shipping Companies
 Airline Catering
 Hospital Administration & Catering
 Kitchen Management in School/ Colleges/ Factories
 Entrepreneur
 Tourism Development Corporation/ Agencies
 Hospitality Department in Indian Navy/ Armed Forces
 Catering Department in Indian Railways
 Hospitality Department in Corporate Houses

B.Sc - Photo 3

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Diploma – Hotel & Catering Management: Diploma
Photo 4
DURATION : 3 Years

ELIGIBILITY FOR ADMISSION:

A Pass in the 10th or equilent examination conducted by boards/departments

recognized by the University with a mark not less than 50% in aggregate
including language.

COURSE OBJECTIVES:

The program provides a sound theoretical base in the field of Hotel and
Catering Management and Practical skills for entrepreneurship.

The course also enables the students to enhance their knowledge about the
recent trends in the culinary world. CAREER PROSPECTS

CAREER PROSPECTS :
 Star Category Hotels
 Resorts and Guest Houses
 Chain Restaurants
 Cruise Ships/ Shipping Companies
 Airline Catering
 Hospital Administration & Catering
 Kitchen Management in School/ Colleges/ Factories
 Entrepreneur
 Tourism Development Corporation/ Agencies
 Hospitality Department in Indian Navy/ Armed Forces
 Catering Department in Indian Railways

Diploma

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M.sc – Hotel & Catering Management M.Sc – Photo 6

DURATION : 2 Years

ELIGIBILITY FOR ADMISSION:

Passed Bachelor’s Degree or equivalent course in the relevant field (B.Sc. Hotel
and Catering Management, B.Sc. Food, Nutrition an Dietetics, B.Sc. Home
Science).

COURSE OBJECTIVES:

 The program will enable students to identify potential career

oppurtunities through intrnship programs and service learning
programmes.
 The M.Sc Hotel and Catering Management is a pioneering program
designed for students to understand and execute managerial.
 The course will aid students to have complete understanding about major
departments and their operations in the Culinary industry.

CAREER PROSPECTS :
On successful completion of the course

M.sc Photo 7

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PROGRAM:

CERTIFICATE COURSE – EATERY CHEF Photo - 8

DURATION : 6 MONTHS

ELIGIBILITY FOR ADMISSION:

8th pass from any board

 To understand the roles and responsibilities of a Demi Chef De Partie with
the appropriate
 practices to ensure mise-en-place
 To study the ingredients used in different recipes to Prepare and present
various dishes
 To learn the procedure to train and guide the Commis Chefs
 To apply the methods to manage and rotate the stock level with
appropriate practices to
 ensure health, hygiene, and safety practices at workplace
 To analyze and evaluate practical practices of kitchen.

CAREER PROSPECTS

Commis level staff in hotels

Speciality cooks

Entrepreneur

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PROGRAM:

CERTIFICATE COURSE – Bakery planning and Operations

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DURATION : 6 MONTHS

ELIGIBILITY FOR ADMISSION:

8th pass from any board

COURSE OBJECTIVES:

 To learn the techniques to prepare and present pastry and bakery products
 To be familiar with the practices to present the finish products.
 To study the management of inventory and stock level.
 To implement practices to assist in menu preparation, price determination
and cost control
 To understand the protocols related to confidentiality of the
organizational information and
perform all the activities to maintain health, hygiene, and safety at the
workplace guests’
privacy

CAREER PROSPECTS

 Basic Level staff at Bakery and Confectioneries in Hotels

 Freelancing Confectionery artist speciality bakers etc
 Entrepuneur

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PROGRAM:

CERTIFICATE COURSE – Event planning and management

DURATION : 6 MONTHS

ELIGIBILITY FOR ADMISSION:

8th pass from any board

COURSE OBJECTIVES:

 To study the roles and responsibilities of an Event Manager

 To analyze and evaluate the tasks of cost estimation and client
management for the
event
 To apply the practices for communicating effectively with guests and
team members.
 To learn the activities that ensures the health, hygiene, and safety
practices.
 To create an event with planning and management through organizing an
event.

CAREER PROSPECTS

 Entrepuneur
 Entry level jobs in Event management sectors

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PROGRAM:

CERTIFICATE COURSE – Guest Room Associate

DURATION : 6 MONTHS
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ELIGIBILITY FOR ADMISSION:

8th pass from any board

COURSE OBJECTIVES:

 To study the role of the housekeeping department in hotels and its

responsibilities.
 To understand all levels of professional cleanings.
 To learn Inventory Management and Bookkeeping Procedures.
 To communicate with co-workers and guests.
 To apply Ethics and Safety Practice in work environment.

CAREER PROSPECTS

 Entry level staff like Houseman

 Guest room attendant in Accommodation operation department at Hotels,
Service Apartments.

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PROGRAM:

CERTIFICATE COURSE – Restaurant and Counter service

DURATION : 6 MONTHS Photo - 13

ELIGIBILITY FOR ADMISSION:

8th pass from any board

COURSE OBJECTIVES:

 To understand the nature and evolution of hospitality industry and its

various sub-sectors.
 To study the duties & responsibilities of food & beverage
service trainee along with the
 attributes required.
 To execute food and beverage service operations
 To manage orders and serve the ordered food and beverage to the guests
as per standards.
 To attain customer satisfaction by understanding customer requirement
and providing
 services as per market standards.

CAREER PROSPECTS

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at
Hotels, Multi chain Restaurants , Food courts in multi-national company.

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Academic Industry Interface

Seminar/Workshop

Seminar/Workshop are conducted on a regular basis where students get an

opportunity to interact with professionals from the industry and get updated on
the latest best practices.

Outdoor Catering (ODC)

To encourage and prepare students to become an independent professionally

and financially. They are encouraged to volunteer for outdoor catering
activities. This empowers them to have a bit of financial independence and be in
a bit of financial independence and be in real time scenarios of food and
beverage management

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Industrial Visit

The department plans and exposes students to various hotels and departments in
the hotels frequently. This helps the students to understand hotels infrastructure
and facility planning.

Photo - 19

Internships

Internships are the part of the curriculum design. The students are assisted with
identifying internships pan India and Overseas as well. The internship
engagement helps students to identify and align. Their area of interest with in
the hotel industry or aligned segments.

Placements:

Placements with the industry booming post covid, Students are able to get a
plethora of jobs and Make a calculated decision on the career choices. At HCM
VISTAS students are assisted to find jobs pan India or abroad as well, we assist
to place students in international destination like France, USA, Malaysia,
Singapore, Australia and Maldives.

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Some of our Recruiters are listed below

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Testimonials:
Every aspect of my job is something which Vels University – School of Hotel and
Catering Management has inculcated in me through its course structure! It is well
balanced with hands on experience on the various job roles of an hotelier and at
the same time academically well planned – this allows expressing our self and be
well informed of the decision make.

Ramakrishnan. C B. Sc HCM (2012- 2015)

Assistant Manager – Front Office Department
Lemon Tree Hotels – Goa

“I am grateful for the need that Vels University Hotel Management department fulfilled
in my life. The three year period it took me to complete the requirements for
the degree was an exceptionally fine educational experience. The competency and
the professionalism of the professors were nothing less than outstanding. It allowed
an easy, smooth, and rewarding transition from a novice to a professional in
my industry. I am pleased and proudly say that I belong to the Vels University clan.”

Sreemathi B. Sc HCM (2013- 2016)

Air Hostess
Indigo Airlines

Vels University gave me some of the best years of my life. From making
new
friends, learning everything I know about food and cooking, to spending time
in the biggest and best library (on food books), it taught me so much about the
industry in which I am today. It taught me the basics, gave me opportunities,
pushed me, challenged me, and yet nurtured me with the guidance. I always do
thank Vels University and all my professors for everything I am today. It is an integral
part of my learning and I cherish everyday spent there.

Nandini B.Sc. and M.Sc. HCM (2014-2019)

Customer Care Executive
Indigo Airlines.

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Our illustrious alumini
The department of Hotel and Cratering Management facilitates the students with their
finest faculties. They were an inspiration for me to excel in the industry. Alongside imparting
knowledge, VISTAS bestowed me with an exceptional platform of exposure and training at
the Oberoi Group of Hotels (Trident, Chennai). The campus placement landed me a job at the
Radisson Group of Hotels, Chennai. My sincere gratitude to the management and the
faculties who were instrumental in my successful career in the field of Hospitality.
B.sc HCM – Class of 2022
- Ashwin
Currently GM, Somerset ,Westview Nairobi,Kenya
Adjudged as best GM of the year for 2022 by International GM Awards

I wish to begin by stating that I am forever grateful to the Department of Hotel and
Catering Management for its significant role in establishing my career. I was endowed with
an outstanding learning experience twinned with elite training programs during the five years
of acquiring both my Bachelor’s and Master’s degrees. This conferred a swift transition from
a novice to a professional in the Hospitality industry. From being a Commis Chef at Taj
Connemara Hotel to a Pastry Chef with the Taj Group of Hotels, and a further career
escalation with Taj Sats Air Catering was solely the yield of procuring education in VISTAS.
B.sc HCM – Class of 2004 and M.sc HCM class of 2006
- Punitharaj
Currently Pastry Chef, Taj Group of Hotels
Has the distinction of serving - His Excellency Dr. Kenneth Kaunda (1st President of
Zambia) and Former His Excellency Edgar Chagwa Lungu (President of Zambia) in Zambian
National Day and African Freedom Day .On several occasions served and cooked meals for
the Royal Family of Bhutan, His majesty, Her majesty and also Prime Minister of Bhutan and
India. His Excellency Ram Nath Kovind (President of India).

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 “While pursuing M.Sc. HCM, I was granted an opportunity by the Chairman of
VISTAS, to work as a Lecturer at our college. Not only did I pursue my Master’s degree and
work as a Lecturer but was presented with an additional opportunity of performing on stage
for college events. This sparked my career in the entertainment industry. I am greatly
indebted to the staff and management who refined me into the person that I am today.”
M.sc HCM – Class of 2004
- Ajai Titus Alexander (RJ Ajai)
Currently - Programming Director of Radio City 91.1FM
RJ Ajai is a popular Radio Jockey with 2 decades of experience in prime-time entertainment
with Top Radio Stations.

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