Undergraduate Programmes
B.Voc Hospitality and Catering Management (HCM)
Master the art of hospitality and build a rewarding career in the dynamic service industry
Duration
3 Years (Vocational Degree)
1st Year: Diploma
2nd Year: Advanced Diploma
Eligibility
12th pass or equivalent qualification
Career Paths
Hotels, Restaurants, Resorts, Events & more
Programme Overview
The B.Voc. HCM (Hospitality and Catering Management) program at TIMT is a comprehensive vocational training initiative designed to equip students with industry-specific skills, making them job-ready for the hospitality and catering sector.
This program focuses on providing hands-on training and practical exposure to various aspects of hospitality and catering management, including food and beverage services, hospitality operations, and customer service.
Through a combination of theoretical and practical learning, students develop essential skills such as communication, teamwork, and problem-solving, which are critical for success in the industry. The program also emphasizes the development of technical skills, including food production, food and beverage service, and hospitality management.
With a strong focus on industry relevance and application, the B.Voc. HCM program at TIMT prepares students for a wide range of career opportunities in the hospitality and catering sector, including hotels, restaurants, resorts, and other related industries.
Programme Structure
Year 1: Diploma
Foundation in hospitality operations and basic catering skills
Year 2: Advanced Diploma
Specialized training in management and advanced service techniques
Year 3: Vocational Degree
Comprehensive industry training with managerial focus
Key Features
- Industry-aligned curriculum with practical training
- State-of-the-art training kitchens and hospitality labs
- Internships with leading hotels and restaurants
- Certifications in food safety and hospitality operations
- Guest lectures from industry experts
Career Opportunities
1. Hotel Manager
Oversee all operations of a hotel, ensuring guest satisfaction and efficient management.
2. Restaurant Manager
Manage daily operations of dining establishments, including staff and customer service.
3. Catering Manager
Plan and oversee food service for events, weddings, and corporate functions.
4. Event Manager
Coordinate all aspects of professional events and conferences.
5. Food and Beverage Manager
Supervise food service operations in hotels, resorts, or restaurants.
6. Housekeeping Manager
Ensure cleanliness and maintenance of hospitality establishments.
7. Front Office Manager
Oversee reception and guest services in hotels and resorts.
8. Chef/Cook
Prepare and create culinary dishes in various food service settings.
9. Hospitality Consultant
Provide expert advice to hospitality businesses for improvement.
10. Tourism Manager
Develop and manage tourism services and experiences.
11. Travel Agent
Plan and book travel arrangements for clients.
12. Customer Service Manager
Ensure excellent guest experiences in hospitality settings.
13. Banquet Manager
Coordinate food and service for large events and functions.
14. Conference Manager
Organize and manage professional conferences and meetings.
15. Hospitality Trainer/Educator
Teach and train future hospitality professionals.
