The B.Sc.HM CA -3 year degree course meant for students aspiring to become a chef. The course is in semester pattern and each semester consists of six months and the Industrial Exposure Training scheduled during the 6th Semester. The course offers a lot of food production papers and also management papers during the 3rd, 4th and 5th semesters

The Department of Hotel Management is blessed with eminent faculties having plenty of industrial experience, academic excellence, and competency too. The department is also have a blend of faculties having experience in different sectors of the industry namely 5 star deluxe hotels, cruise line and in airlines

Course Highlights

Course LevelUnder Graduate
Duration3 years
Examination TypeSemester System
Admission ProcessCounseling after qualification of entrance examination
Courses of StudyTotal number of courses for the whole B.Sc. HM&CA Programme is 38 which is spread through 120 credits. (Common courses, Core courses, Complementary courses, and Open courses)
Average Starting SalaryINR 2 to 10 lacs

B.Sc. Catering Science and Hotel Management: Eligibility

Any candidate who has passed the Plus Two of the Higher Secondary Board of Kerala or Pre Degree of Calicut University or that of any other University or Board of Examinations in any state recognized as equivalent to the Plus Two of the Higher Secondary Board in Kerala, with not less than 45% marks in aggregate is eligible for admission. However, SC/ST, OBC and other eligible communities shall be given relaxation as per University rules.

B.Sc. Catering Science and Hotel Management: Syllabus and Course Description

A semester – wise breakup of the course’s syllabus is tabulated below.

Semester ISemester II
 CommonA01English CommonA03English
Common FRE 1A 07 (3)Second Language (Communicative Skills in French)Common FRE 2A 08 (3)Second Language (Translation and Communication in French)
Core BSH/C 1B01Introduction to Hospitality IndustryCore BHC 2B02Food and Beverage Production
Complimentary BSH/C 1CO1Sales and MarketingCore BHC  2B02 (P)Food and Beverage Production – Practical
Complimentary BSH/C 1C02Travel and TourismComplimentaryEvent Management
Complimentary BSH/C 2C04Management Principles and Practices
Semester IIISemester IV
Course Type & CodeSubject
 CommonA11Basic Numerical Skills
CommonA12General Informatics
Core BSH3B03Food and Beverage Service
Core BSH3B03 (P)Food and Beverage Service- Practical
Core BSH3B04Advanced Food and Beverage Production
Core BSH3B04 (P) Advanced Food and Beverage Production – Practical
Complimentary BSH/C 3CO5Nutrition Hygiene and Sanitation
Complimentary BSH/C 3CO6Facility Planning
Course Type & CodeSubject
 CommonA13Entrepreneurship Development
CommonA14Banking and Insurance
Core BSH4B05Quantity Cooking
Core BSH4B05 (P)Quantity Cooking – Practical
Core BSH4B06Bakery and Confectionary
Core BSH4B06 (P)Bakery and Confectionary- Practical
Complimentary BSH/C 4CO7Hotel Laws
Complimentary BSH/C 4CO8Human Resource Management
Semester VSemester VI
Course Type & CodeSubject
Core BSH5B07Industrial Exposure Training And Report
Core BSH5B08Comprehensive self-Study
Open CourseTourism and Hospitality Management
Course Type & CodeSubject
Core BSH6B09Advanced Garde manger
Core BSH6B09 (P)Advanced Garde manger- Practical
Core BSH6B10Kitchen Management
Core BSH6B11Banquets and Buffets
Core BSH/C 6B12Food and Beverage Management
Core BSH6B13Project Report and Viva


Some Important facts About Us