The Department of HMCT provides a professional course B.Voc. in Hospitality & Catering Management. It aims at developing young talent for the hotel industry and builds in the other strengths such that they are skilled to venture into allied fields too. The department seeks to provide “a cut above the rest” human resources to the hotel industry’s ever-growing demands. The course is affiliated to IKGPTU and has 2/4/6/ semester. The interactive method of teaching in the Department of HMCT is to bring about attitudinal changes to the industry’s future professionals.
Scope of Course
Management Trainee in Hotel and allied hospitality industry;
Kitchen Management/Housekeeping Management positions in Hotels after an initial stint as a trainee;
Flight Kitchens and on-board flight services;
Indian Navy Hospitality services;
Guest/Customer Relation Executive in Hotel and other Service Sectors;
Management Trainee/Executive in international and national fast-food chains;
Hospital and Institutional Catering;
Faculty in Hotel Management/Food Craft Institutes;
Shipping and Cruise lines;
Marketing/Sales Executive in Hotel and other Service Sectors;
State Tourism Development Corporations
Self-employment through entrepreneurship and
Multinational companies for their hospitality services.
Food & Beverage Service
Basic Training Kitchen
Quantity Food Kitchen.
Advance Training Kitchen
Bakery and Confectionery
10+2 with at least 50% marks (45% in case of candidates belonging to SC/ST category) in the aggregate.