Goa College of Hospitality & Culinary Education

Transcription

1 FOMENTO EDUCATIONAL & CHARITABLE SOCIETY S Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education) Affiliated to Goa University BACHELOR OF BUSINESS ADMINISTRATION (B.B.A.) (Hospitality & Culinary Management) PROSPECTUS

2 Fomento Educational & Charitable Society s Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education) Affiliated to Goa University Local Management Committee 1. Mrs. Anju Timblo...Member President Fomento Educational & Charitable Society 2. Mrs. Neeta Sen Member General Manager Cidade de Goa 3. Mr. P.N. Raman Member Director Culinaire Goa College of Hospitality & Culinary Education 4. Mr. Prasad Paul Member Executive Chef Cidade de Goa 5. Mrs. Zarine Lobo Member Secretary Principal Goa College of Hospitality & Culinary Education 6. Mr. Dileep Verlekar Member Accounts Manager-Corporate Fomento Resorts & Hotels Ltd. 7. Mrs. Vinni Timblo... Member Marketing Manager Cidade de Goa

3 Bachelor of Business Administration (B.B.A.) (Hospitality & Culinary Management) A self financed program affiliated to Goa University Fomento Educational & Charitable Society s Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education) Affiliated to Goa University CIDADE DE GOA, VAINGUINIM BEACH, GOA , INDIA Tel: /61 Fax: /42 goahospitalitycollege@cidadedegoa.com Website: PROSPECTUS

4 Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education) Affiliated to Goa University Goa College of Hospitality and Culinary Education (formerly known as Academy of Culinary Education) is an institute dedicated to imparting education and training in the field of Hospitality & Culinary Management. It is a unit of Fomento Educational & Charitable Society, promoted by Fomento Group who are also owners of the reputed 5 star deluxe hotel Cidade de Goa. The Hospitality & Culinary profession essentially requires specialized intensive skills which can only be acquired through a right learning atmosphere, well-equipped labs and training facilities. Goa College of Hospitality and Culinary Education being associated with Cidade de Goa, is ideally equipped to train and groom future Hospitality professionals and chefs. It has a unique advantage of blending practical training of highest quality with theoretical classroom teaching. Students of Goa College of Hospitality and Culinary Education have opportunities of training and grooming under supervision of experienced chefs and professional managers of all specializations of functional a 5 star hotel, which helps in acquiring finer essential skills sets. Students are offered a unique opportunity to be part of a team managing special events and all segments of hotel business in the kitchen, accommodation, food and beverage services.

5 The Hospitality and Tourism Industry Hospitality and Tourism is one of the world's largest, most diverse and most dynamic industries. It is vast, offering a broad variety and an enormous number of jobs across the globe. In fact, according to the World Travel and Tourism Council, hospitality and tourism employs more than 260 million people worldwide and career prospects in the industry remain strong. Year after year, hospitality and tourism is among the fastest-growing industries in the world. One of the primary reasons the hospitality industry is so popular is the wide range of career opportunities it offers across so many different types of businesses and organizations all around the world: Hotels and resorts Restaurants and food service Cruise ships and airlines Theme parks and casinos Meeting and event planning Recreation and sports management Tourist destinations and attractions Retail business With its size, strong track record of growth and abundant employment options, the hospitality industry attracts tremendous interest from a large number of students. Today the industry is more fast-paced and competitive than ever. So for those seeking a career as a hospitality professional, a degree in hospitality and culinary management is a greater advantage and preferred by employers in the industry.

6 Degree in Bachelor of Business Administration (Hospitality & Culinary Management) The three years' full-time B.B.A. (Hospitality & Culinary Management) program provides the students with an academic qualification that is attractive to potential employers, the skills and ability to enter the working world, and a range of careers in the hospitality and related industry. Graduates may become accomplished managers, capable of working across a range of public and private enterprises including leisure facilities, hotels, theme parks, conferences, exhibitions and event management. The program uses a range of teaching methods to facilitate learning. Core knowledge is provided through theory and practicals. It comprises 7 study terms of 10 weeks each plus 4 terms of 8 weeks internship. The program develops students' contemporary skills in food preparation and presentation, a la carte cuisine, pastry and desserts and kitchen management through hands-on training and classroom learning. They have free access to the main commercial kitchen at Cidade de Goa wherein they can experiment with ingredients and create new flavour combinations. Over the course of 3 years, students acquire all the fundamental skills in hospitality and culinary management necessary to work in the world's fastest growing industries. After successfully completing the terms students qualify for 3-4 months Internship in a 5 star hotel on a stipend. Now you know that Goa College of Hospitality & Culinary Education is a great way to launch your career. It will give you the creative edge it takes to succeed in this exciting industry.

7 VISION To be the First Industry Integrated Program to nurture the needs of the profession in the field of Hospitality and Culinary Management. To train professional Managers.

8 DURATION OF THE PROGRAM: B.B.A. (Hospitality & Culinary Management) is a three year full time program. TERM WISE STRUCTURE OF THE PROGRAMME 1 st Year TERM Front Office Operation Strategic Management Management Process Marketing Management IT Skills Soft Skills Training (Oral / written) Optional Non Business Course Optional Non Business Course Optional Non Business Course 3 2 Total 18 TERM Food & Beverage Service Food & Beverage Practical Management Accounting Human Resource Management Accommodations Operations IT Skills II (MIS) Soft Skills Training Optional Non Business Course Optional Non Business Course 5 2 Total 18 TERM Food Production Food & Beverage Practicals (P) Environment Management Organizational Behaviour Tourism Concepts Soft Skills Training Optional Non Business Course Optional Non Business Course Optional Non Business Course 8 2 Total 18 TERM Summer Internship in Hospitality organization & report 8

9 402 Summer Internship Seminar Optional Non Business Course Project 1 2 Total 12 2 nd Year TERM Food Production II Food & Beverage Practical II Food & Nutrition Science Bakery & Confectionery I Bakery & Confectionery Practical I Hygiene & Sanitation Marketing Tourism & Hospitality Optional Non Business Course Optional Non Business Course Optional Non Business Course Total 20 TERM Festive Internship & Report Festive Internship Seminar Optional Non Business Course Project 2 2 Total 16 TERM F&B Service (T) II F&B Service Practicals II Front Office Operations II Accommodation Operations II Hotel Law I Food Production III F&B (P) Practical III Optional Non Business Course Optional Non Business Course Optional Non Business Course 14 2 Total 20 TERM Summer Internship & Report Summer Internship Seminar Optional Non Business Course Project-3 2 Total 12 3 rd Year TERM Facility Planning Food & Beverage Management I 2

10 903 Bakery & Confectionery II Bakery & Confectionery Practicals II Mock Interviews Interaction with Executives Financial Management Optional Non Business Course Optional Non Business Course Optional Non Business Course-17 2 Total 18 TERM Food & Beverage Management II HRM II Hotel Law II Case Analysis I Elective I Hotel Engineering I Optional Non Business Course Optional Non Business Course Optional Non Business Course-20 2 Total 18 TERM Elective Internship & Report Elective Internship Seminar 2 Total 14 Electives Continental Cuisine 2 Indian Cuisine 2 Internship in Indian Cuisine/Continental Cuisine/Bakery 12 & Confectionery Summary Term 1 18 Term 2 18 Term 3 18 Term 4 12 Term 5 20 Term 6 16 Term 7 20 Term 8 12 Term 9 18 Term Term Total 184

11 TEACHING METHODOLGY The theory sessions will be interactive and comprise exercises, case studies and class discussions. This would require prior perusal of reference/reading material by the students. The lecture method of teaching is not used. The course content and methodology will be decided by the respective faculty and presented to the students at the beginning of each term. EVALUATION: Each term has an allotted number of credits and number of contact hours to complete the course. For each term, the student will be evaluated on components such as class participation, individual assignments and group projects. The faculty for the particular subject will determine the method, criteria and components of evaluation. Evaluations will be open-book examination. The prescribed texts, notes and reference material provided to the students can be used while answering the examinations conducted at the end of each term for each subject. GRADING: After evaluation, each student will be graded for each subject, as per the following scheme of grades and grade points. Grade A: Excellent 8.00 upwards B: Good 6 to < 8 C: Satisfactory 5.5. to < 6 D: Low Pass 5 to 5.5 F: Failed 0 to < 5 Teachers will use the following grades (and not Grade Points) with equivalent grade points for individual items of evaluation such as answers to individual questions in a question paper. A+: 10, A: 9, A-:8, B+:7.50, B:6.75, B-:6, C+:5.9, C:5.7, C:5.5, D+:5, D:3.4, D-: 1,7, F:0 The grade points awarded for a subject will be rounded off to two decimals for determining grades for the subject. PASS REQUIREMENT: To obtain a pass in BBA, the student should have obtained a weighted average grade point (weighted by the number of each subject) 5.00 for the subjects of terms 1 to 11 including the Summer Internship Work taken as whole, should not have obtained F grades for more than three subjects. The mark list given to the student will give grades and grade points for each subject of each Term, his/her rank in the class in the respective institution for each subject, the overall grade (weighted average by the Credits of each subject) and grade points. There will not be any University wide ranking of the students.

12 A student who has not met the requirements for pass in BBA may register for necessary subjects by paying the appropriate fee and attempt to obtain a pass within a period of 6 years from the date of joining the BBA program. The college may not be in a position to make changes in the Time Table of subjects to avoid clashes of sessions to accommodate all such students. A students has to register / re-register for a full subject and not a part thereof, including those in case of re-registering for Projects related subjects. If a student registers for the Summer Internship or Seminar, the college with the consent of the internal guide may decide whether the student should redo only the Report or the Seminar or both or whether he / she should repeat the summer work in another Term. A student who wants to improve grades in a subject or subjects may re-register for such a subject or subjects in subsequent years by paying the appropriate fee and attempt to obtain improved grades in such subjects within a period of 6 years from the date of joining the BBA program. The college may not be in a position to make changes in the time-table to avoid clashes of sessions to accommodate all such students. This provision will not be available for students after their receiving the BBA degree. In all cases of re-registration, the grades obtained in the last registration by the student will hold good. Normally grades or grade points will not be converted to marks, class, distinction, etc. In exceptional cases, where an employer or an entity insists on specifying equivalent marks or such classifications, the following scheme will be used. Equivalent marks=grade Point Average multiplied by 10. Grade A: Grade B: Grade C: Grade D: Grade F: Distinction First Class Second Pass Failed All the sessions in the course will be interactive and based on discussion method rather than lecture method. 100% attendance is expected. Guest faculty from the industry will be invited occasionally to conduct the sessions. Facilities like computer lab, audio visual and multimedia facilities will be provided to the students.

13 FACULTY FULL TIME FACULTY 1) Ms. Zarine Lobo Principal 2) P.N. Raman Director Culinaire 3) Vishnu Narayanan V. Associate Professor VISITING FACULTY 1) Jayesh Bondre, B.Com, Post Graduate (Business Management) 2) Nisha Raj B.Sc., M.Sc, M.Phil (Computer Science) 3) Mumta Kalangutkar B.Com, PGD(PM&IR) 4) Cyanna Hoogewerf B.A. (Sociology), M.SW (Social Work) 5) Pramod Chandra Yadav Master of Labour Mgmt. GUEST FACULTY FROM INDUSTRY 1) Prasad Paul Executive Chef 2) Rajesh Radhakrishnan F&B Manager

14 FACILITIES OFFERED BOOK BANK AND LIBRARY FACILITIES: At the beginning of each term, every student is provided with the required text books and reference material for each subject. These have to be returned in good condition at the end of the Term. The Library is well-equipped with an excellent collection of reference books and periodicals related to the Hotel Industry. Every student is encourage to avail of these facilities and is provided with a Library card. They are advised to abide by the Library rules and behave with the required decorum in the reading room. COMPUTER LAB: The students will have access to a well-equipped computer lab, along with Internet facility for use as per the schedule given. Any damage caused to the computer, will have to be compensated by the students. AUDIO VISUAL FACILITY: Dedicated audiovisual facility in every classroom in addition to a group discussion/reading room is made available to the students.

15 ADMISSION PROCEDURE ELIGIBILITY FOR ADMISSION: A candidate who has passed Standard 12 or equivalent examination from any recognized Board from any faculty is eligible to apply for B.B.A(Hospitality & Culinary Management) course. Students who have a valid UGAT score will be given first preference for admission. Every year 30 students will be admitted for the course. APPLICATION PROCEDURE: The application form duly filled has to be submitted to the College with: a. Two attested copies of the Marksheet and Certificate of Standard 12 examination. b. Eight passport size photographs with the candidates mentioned on the reverse of each photograph. c. UGAT Results ASSESSMENT AND INTERVIEW: The College administration will assess the documents submitted and the applicant may be called for an interview. The College wishes to ensure that applicants are academically capable and willing to complete the course. Applicants are advised to ensure they provide all the information as stated in this admissions procedure. The College may ask for additional information and documentation if required.

16 FEE STRUCTURE:- Fee Structure for 1st Year B.B.A. Program (Hospitality & Culinary Management) Sr. No. Particulars Amount in Rs. 1 Tuition 50,000 2 Development 1,000 3 Library 3,000 4 Computer Lab 3,000 5 Gymkhana Student Activity Student Aid 58 8 University Registration Caution Deposit (Refundable) 1, Library Deposit (Refundable) 2, Identity Card 50 Total 60,896 (Fees are likely to be increased) RULES FOR REFUND OF FEES: As per university circular.

17 RULES OF CONDUCT AND DISCIPLINE The College places great importance to good discipline. Disobedience, misconduct or misbehavior or failure to comply with any of the rules stated below will be severely dealt with:- 1) Every student of the college is answerable to the Principal and the rules of conduct of the College. 2) No student is allowed to smoke, consume liquor, drugs or other intoxicants in the college premises. The students are expected to keep up the good name of the college, even outside the college campus. 3) Silence must be strictly maintained not only in the classrooms but also in the library, reading rooms and corridors of the college. 4) Any student who comes late to the college or is not permitted to attend the lecture by the concerned faculty member should go to the library or reading room and is not to loiter about in the corridors or disturb the classes and office. Any one found loitering is liable to be punished. 5) No student is allowed to attend any class other than his/her own, unless previous sanction is obtained from the Principal/Faculty concerned. 6) No student shall collect/spend any money within the college campus or outside, using the college name in any form without the prior permission of the Principal. 7) Students are strictly prohibited from disfiguring walls, tables, chairs, whiteboards, etc. Any deliberate damage done to the property of the college or the building the college is housed in will be severely dealt with. 8) Prior permission of the Principal must be obtained for conducting any student activity, picnic, tour, study tour, etc. 9) Ragging is banned in the college. Any student found indulging in ragging will be severely dealt with, as per University Grants Commission regulations. 10) Students are not permitted to form any society or association without prior permission of the Principal. The Principal is the ex-officio President of all these associations and his/her decision is final. 11) No person shall be invited to address a college meeting or society without the prior permission of the Principal. 12) Any additional rule as and when it is introduced / notified by the institution will be binding on the student. 13) The Principal s decision in respect of general discipline is final. 14) An student found resorting to unfair practices at college examinations will be dealt with severely as per the rules of Goa University. 15) Mobile phone is strictly prohibited in class room, library, computer laboratory. If found in use, for the first time the phone shall be confiscated for a day and if found the second time it shall be confiscated for a week and thereafter it will be handed over to the Principal. Mobile phones cannot be used as calculators for tests. 16) Attendance and punctuality at classes will be dealt with by the respective faculty members and recorded. 17) 80% of attendance is compulsory. For 2 credit subjects: If any student is absent for more than 2 classes that is 4 class hours for the given subject, the student will have to produce a note from his parents justifying his / her absenteeism.

18 In case of medical illness a doctor s certificate would have to be submitted to the respective class coordinator immediately on joining. For 3 Credit subjects: If any student is absent for more than 3 classes that is 6 class hours for the given subject, the student will have to produce a note from his parents justifying his/her absenteeism. All the assignments, project reports, etc should be submitted on or before the specified due date to the respective faculty. Violation of the rule will lead to consequent action by the concerned faculty.

19 UNDERTAKING BY THE STUDENT I, s/o / d/o Mr./Mrs./Ms. having been admitted to Goa College of Hospitality & Culinary Education, Dona Paula, have been made aware of the UGC regulation on curbing the menace of ragging in higher educational institutions, 2009 (hereinafter called the Regulation ) carefully read and fully understood the provisions obtained in the said Regulation. 1) I have also, in particular, perused clause 3 of the Regulation and am aware as to what constitutes ragging. 2) I have also, in particular, perused clause 7 and clause 9.1 of the Regulation and am fully aware of the penal and administrative action that is liable to be taken against me in case I am found guilty of or abetting ragging, actively or passively, or being part of a conspiracy to promote ragging. 3) I hereby solemnly aver and undertake that. a) I will not indulge in any behavior or act that may be constituted as ragging under clause 3 of Regulations. b) I will not participate in or abet or propagate through any act of commission or omission that may be constituted as ragging under clause 3 of Regulation. 4) I hereby affirm that, if found guilty of ragging, I am liable for a punishment according to clause 9.1 of Regulations, without prejudice to any other criminal action that might be taken against me under any penal law or any law for the time being in force. 5) I hereby declare that I have not been expelled or debarred from admission in any institution in the country on account of being found guilty of, abetting or being part of a conspiracy to promote, ragging; and further affirm that, in case the declaration is found to be untrue, I am aware that my admission is liable to be cancelled. Declared on this day of month of year. Signature of student Name: Signature of Parent / Guardian Name:

20 Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education) Affiliated to Goa University For Office Use Only Transfer Certificate Admission Granted Eligibility Certificate Principal s Sign Fees Receipt No. Registration No. Date Roll No. APPLICATION FOR ADMISSION TO B.B.A (Hospitality & Culinary Management) (Affiliated to Goa University) ACADEMIC YEAR No. To, The Principal, Goa College of Hospitality & Culinary Education, Cidade de Goa, Vainguinim Beach, Goa Sir/Madam, I seek admission to the B.B.A. FY/SY/TY in your college. My particulars are given below. If I am admitted I assure you that I shall always abide by the Rules and Regulations made by the college from time to time and will accept the decision of the Principal in such matters as final. 1. PERSONAL INFORMATION DATA Name: Mr./Ms. (as per HSSC marksheet / eligibility certificate or any other admission document). Date of Birth: Gender: M F Marital Status: Married Unmarried Nationality: Permanent Address:- Temporary Address:-

21 Contact Details:- Tel: (Residence) Mobile: (Father s) (Mother s) (Student s) id:- Father s Mother s Student s 2. FAMILY INFORMATION Family Name Age Occupation Father Mother Spouse Siblings 3. EDUCATIONAL INFORMATION Level Name of College/ Institute University/ Board SSC HSSC Others Year of Passing Percentage / Grade 4. WORK EXPERIENCE (if any) I hereby certify that the information furnished in this admission form is correct to the best of my knowledge and belief. Date: Signature of Applicant Signature of Parent/Guardian