Bachelor of Vocation (B.Voc.) is a three year degree programme in hotel management with specialization in Culinary Management and Hospitality & Catering Management. The programme is a joint initiative of Swami Rama Himalayan University (SRHU-Academic Partner), IL&FS Skills (Skill Knowledge Partner), Tourism & Hospitality Skills Council (THSC-Sector Skill Council) and Inter-Continental Hotels Group (IHG-Crown Plaza, Industry Partner).
B.Voc. helps the students to learn job aligned skills for the hospitality industry (60%) along with general education (40%). Its curriculum is designed in consultation with experts of hospitality industry, senior academicians and Tourism & Hospitality Skills Council (THSC) in line with new B.Voc guidelines of UGC.
The programme structure is focused on undergraduate studies which incorporates specific job roles and their National Occupational Standards (NOS) as per National Skill Qualification Framework (NSQF) - a competency-based framework that organizes qualifications according to a series of levels of knowledge, skills and aptitude along with broad general education.
This programme offers a unique opportunity to earn while you learn though 20-24 months of paid On-Job-Training (OJT) with Inter-Continental Hotels Group. OJT would enable to garner real-time industry experience and would be calculated as credit hours for award of degree. This would also be counted as work experience in candidates’ resume and ultimately increase chances of better employment and salary offerings, thus assisting the candidates during placements.
Award of Degree and Skill Certification
On successful completion candidates will earn a graduate degree from SRHU (recognized by UGC) and Skill certifications from Tourism & Hospitality Skill Council, an industry body under National Skill Development Corporation.
Sector Skill Council Certification - (Culinary Management)
Sector Skill Council Certification - (Hospitality & Catering Management)
Multi Cuisine Chef (NSQF level 4)
Commi-I (NSQF level 5)
Chef De Parte (NSQF level 6)
Sous Chef (NSQF level 7)
F&B Steward (NSQF Level 4)
Bartender (NSQF Level 5)
Assistant Catering Manager (NSQF Level 6)
Outlet Manager (NSQF Level 7)
Bachelor of Vocation (B.Voc.) in Culinary Management
Culinary Management students learn to practice and implement basic and advanced food theories to all aspects of food production and develop skills to work in the world’s best kitchens giving them exposure to chefs and industry leaders. Students are equipped with the necessary job oriented skills for success as a culinary professional in all sectors of the food service industry. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, product knowledge and identification.
The knowledge and skills gained in this programme are relevant for a variety of food-related industries and sectors. Graduates may find employment in food preparation and service establishments, such as hotels, restaurants, cruise ships, cafeterias, senior care facilities or catering companies.