School of Hotel Management

Bachelor of Science in Hospitality and Catering Management is a 3-year undergraduate degree that prepares students for a successful career in the hospitality sector. The program includes a wide range of hospitality management issues, including food and beverage management, front office operations, event planning, and customer service. Students receive practical training through internships and industry projects, giving them firsthand experience. This program also emphasizes soft skills like communication, teamwork, and problem-solving, which are essential for success in dynamic hospitality contexts. Graduates can work in hotels, restaurants, event management, and other similar industries.

The Bachelor of Science (B.Sc.) in Hospitality & Hotel Administration is a 3 year undergraduate program designed to prepare students for the hospitality and tourism industry. The course covers key areas such as front office operations, food production, housekeeping, food and beverage service, and hospitality marketing. It includes theoretical learning, practical training, and industry internships to develop operational and managerial skills. Graduates are equipped to work in hotels, resorts, cruise lines, airlines, event management, and catering services. The program also emphasizes soft skills, customer service, and global hospitality trends, providing a comprehensive foundation for a dynamic career in the industry.

Bachelor of Science (B.Sc.) in Culinary Arts is a comprehensive program designed for those passionate about the culinary arts and looking to build a career in the food industry. Typically lasting 3-4 years, this course combines both theoretical learning and hands-on training in culinary techniques, food science, nutrition, and hospitality management. Students will learn advanced cooking methods, food plating, international cuisines, and kitchen management. The program also covers food safety, sustainability, and business skills required to run a successful restaurant or catering business. Internships and practical experiences are often included, providing students with valuable real-world exposure. Graduates are prepared for roles such as chefs, food stylists, food critics, and culinary instructors, with opportunities for advancement in various sectors of the culinary world.