School of Hotel Management

 B.Sc. (Hons.) in Hospitality Management (Aviation/Travel and Tourism) is a 3-year undergraduate program designed to equip students with specialized knowledge and skills in the hospitality, aviation, and tourism sectors. The course covers key topics such as customer service management, travel operations, aviation management, event planning, and global tourism trends. It emphasizes practical training through internships, industry collaborations, and field visits, providing real-world exposure. Students develop expertise in managing hospitality services, travel logistics, and aviation operations. Graduates are prepared for diverse roles in airlines, hotels, travel agencies, event management companies, and tourism boards. The program fosters a comprehensive understanding of global hospitality standards, preparing students for leadership roles in dynamic, service-oriented industries.

B.Sc. (Hons.) in Culinary Arts is a 3-year undergraduate program designed for aspiring chefs and culinary professionals. The course combines theoretical knowledge with hands-on training in areas such as culinary techniques, international cuisines, baking and pastry arts, kitchen management, food safety, and nutrition. Students learn the art of menu planning, food presentation, and the use of modern culinary tools and technologies. The program also emphasizes hospitality management, entrepreneurship, and customer service skills. With practical exposure through internships and live projects, graduates are well-equipped for careers in fine dining, hotel kitchens, catering, food entrepreneurship, or culinary consulting, making them highly sought-after in the global food and hospitality industry.