Goa College of Hospitality & Culinary Education · 203 Management Accounting 2 ... individual items of evaluation such as answers to individual questions in a question paper. A+:

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

Fomento Educational & Charitable Society’s

Goa College of Hospitality & Culinary

Education (Formerly known as Academy of Culinary Education)


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

Bachelor of Business Administration (B.B.A.) (Hospitality & Culinary Management)

A self financed program affiliated to Goa University

Fomento Educational & Charitable Society’s




CIDADE DE GOA, VAINGUINIM BEACH, GOA – 403 004, INDIA

Tel: +91 0832 2454560/61 Fax: +91 0832 2454541/42

Email: [email protected] Website: www.goahospitalitycollege.com

PROSPECTUS




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.

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.

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.

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.

DURATION OF THE PROGRAM: B.B.A. (Hospitality & Culinary Management) is a three year full time program.

TERM WISE STRUCTURE OF THE PROGRAMME 1st Year

TERM 1

Code Subject Credits 101 Front Office Operation 1 2 102 Strategic Management 1 2 103 Management Process 2 104 Marketing Management 1 2 105 IT Skills 1 2 106 Soft Skills Training (Oral / written) 2 107 Optional Non Business Course 1 2 108 Optional Non Business Course 2 2 109 Optional Non Business Course 3 2

Total 18

TERM 2

Code Subject Credits201 Food & Beverage Service 1 2 202 Food & Beverage Practical 1 2 203 Management Accounting 2 204 Human Resource Management 1 2 205 Accommodations Operations 1 2 206 IT Skills II (MIS) 2 207 Soft Skills Training 2 208 Optional Non Business Course 4 2 209 Optional Non Business Course 5 2

Total 18

TERM 3

Code Subject Credits301 Food Production 1 2 302 Food & Beverage Practicals (P)- 1 2 303 Environment Management 2 304 Organizational Behaviour 1 2 305 Tourism Concepts 2 306 Soft Skills Training 2 307 Optional Non Business Course 6 2 308 Optional Non Business Course 7 2 309 Optional Non Business Course 8 2 Total 18

TERM 4 Code Subject Credits

401 Summer Internship in Hospitality organization & report

8

402 Summer Internship Seminar 2 403 Optional Non Business Course Project 1 2 Total 12 2nd Year


501 Food Production II 2 502 Food & Beverage Practical II 2 503 Food & Nutrition Science 2 504 Bakery & Confectionery I 2 505 Bakery & Confectionery Practical I 2 506 Hygiene & Sanitation 2 507 Marketing Tourism & Hospitality 2 508 Optional Non Business Course -9 2 509 Optional Non Business Course -10 2 510 Optional Non Business Course -11 2 Total 20


601 Festive Internship & Report 12 602 Festive Internship Seminar 2 603 Optional Non Business Course Project – 2 2 Total 16


701 F&B Service (T) II 2 702 F&B Service Practicals II 2 703 Front Office Operations II 2 704 Accommodation Operations II 2 705 Hotel Law I 2 706 Food Production III 2 707 F&B (P) Practical III 2 708 Optional Non Business Course -12 2 709 Optional Non Business Course -13 2 710 Optional Non Business Course – 14 2 Total 20


801 Summer Internship & Report 8 802 Summer Internship Seminar 2 803 Optional Non Business Course Project-3 2 Total 12 3rd Year


901 Facility Planning 2 902 Food & Beverage Management I 2

903 Bakery & Confectionery II 2 904 Bakery & Confectionery Practicals II 2 905 Mock Interviews 1 906 Interaction with Executives 1 907 Financial Management 1 2 908 Optional Non Business Course-15 2 909 Optional Non Business Course-16 2 910 Optional Non Business Course-17 2 Total 18


1001 Food & Beverage Management II 2 1002 HRM II 2 1003 Hotel Law II 2 1004 Case Analysis I 2 1005 Elective I 2 1006 Hotel Engineering I 2 1007 Optional Non Business Course-18 2 1008 Optional Non Business Course-19 2 1009 Optional Non Business Course-20 2 Total 18

TERM 11

Code Subject Credits2001 Elective Internship & Report 12 2002 Elective Internship Seminar 2 Total 14 Electives

Continental Cuisine 2 Indian Cuisine 2 Internship in Indian Cuisine/Continental Cuisine/Bakery & Confectionery

12

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 10 18 Term 11 14 Total 184

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.

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: Distinction Grade B: First Class Grade C: Second Grade D: Pass Grade F: 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.

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

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.

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.

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 174 6 Student Activity 174 7 Student Aid 58 8 University Registration 440 9 Caution Deposit (Refundable) 1,000

10 Library Deposit (Refundable) 2,000 11 Identity Card 50

Total 60,896

(Fees are likely to be increased) RULES FOR REFUND OF FEES: As per university circular.

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.

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.

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 Signature of Parent / Guardian Name: Name:

Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education)


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 – 403 004. 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:- _______________________________________________________

_______________________________________________________ _______________________________________________________ Contact Details:- Tel: _____________(Residence) Mobile: _______________ (Father’s) _________________ (Mother’s) ________________ (Student’s) Email 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

Year of Passing

Percentage / Grade

SSC

HSSC

Others

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

Documents

Goa College of Hospitality & Culinary Education · 203 Management Accounting 2 ... individual items of evaluation such as answers to individual questions in a question paper. A+: