Institute of Catering Science and Hotel Management

The Institute of Catering Science and Hotel Management has been offering B.Sc., (Catering Science and Hotel Management) a three year degree programme from the academic year 2016-2017. The course is designed to equip students with the knowledge and skills needed for a successful career in the hospitality industry, as well as providing an essential understanding of elements relating to life and work in the hospitality industry. In addition to being introduced to the wider world of the hospitality industry, the students will be studying specialist operational elements such as culinary arts, customer services, keeping clean environment, effective communication, modern information technology skills etc.

OUR MISSION: To create hospitality leaders through academics, experiential learning, applied research and with strong industry partnership. To develop accomplished professionals with a qualification that is recognized internationally.

OUR VISION: Institute of Catering Science and Hotel Management will be an exceptional experience based on exposure to real industry and pedagogy. It will provide distinction in education and industry worldwide.

VALUES: High professionalism, strong, leadership, global innovation and services.

SLOGAN: Serve with a Smile.

  • The latest revision of the curriculum was made during the year 2016 incorporating new courses.
  • The Institute is offering highest number of Elective courses per semester of all University in the University.
  • Also it offers French as one of the Languages to learn in First semester.
Chettinadu Food Items
Sl.No Break Fast Lunch
1. Five Rice Pongal Jackfruit Kootu
2. Coconut Halwa Brocoli Podimas
3. Corn Bonda Pakkoda Kari
4. Onion kos Rosapo Rasam
5. Red chilli & Coconut chutney Thinai Payasam
6.   Curd, Kumbakonam Pickles
7.   Mutton Kari
8.   Chicken Pepper Masala
9.   Mutton Chops
10. Kavuni Rice Baby Potato Masala
11. Adai Chilli, Mavadu Ginger Mandi
12. White Paniyaram Tomato Kari
13. Aviyal Jeera Rasam
14. Tomato Chutney Mutton Salt Kari
15.   Mutton Briyani
16.   Nattu Koli Kari
17.   Curd Pachadi
18.   Curd, Pickle
19. Sweet Siyam Raw Jackfruit Masala
20. Vegetable Rava Bath Spinach – Curd Pachadi
21. Masala Siyam Valaithandu Kottu
22. Sambar Valaipoo Kulambu
23. Coconut Thuvayal Tender Coconut Rasam
24.   Wheat Rava Payasam
25.   Fish Kari
26.   Fish Fry
27.   Quail Roast
28.   Mushroom Briyani
29.   Curd Pachadi
30.   Curd Mango Pickle
31. Ukkarai Vegetable Milk Kottu
32. Ven Pongal Sprout Moong dal
33. Javvarisi Vadai Cabbage Podimas
34. Brinjal Potato Aviyal Valaipoo Kola
35. Red Dry Chilli Thuvayal Pepper Corn Kulambu
36.   Drumstick Sambar
37.   Pineapple Rasam
38.   Prawn Masala
39.   Muton Kulambu
40.   Adaiprathaman Payasam
41.   Thayir Pickle
42. Rangoon Puttu Snake guard kottu
43. Wheat Vegetable Uppuma Peas Paneer Thennam Palai Podimas
44. Mysore Bonda Mushroom Masala
45. Vatha Kulambu Masala Thick kulambu
46. Coconut Chutney Broad Beans Sambar
    Orange Rasam
    Chicken Salt Kari Dry
    Chicken Masala
    Curd, Pickle
    Kavuni Rice Payasam
Contact Details:

Dr. R. Ganapathi,
Head i/c,
Institute of Catering Science and Hotel Management,
(Assistant Professor of Commerce, DDE)
Mobile: 98422 33248
e-mail: meenaramganapathi@gmail.com

Mr. K. P. Karthilingam,
Assistant Professor,
Institute of Catering Science and Hotel Management
Mobile: 9943196078
e-mail: karthik.periannan@gmail.com

S.No Photo Name Designation Profile
1 Dr. R.Ganapathy Assistant Professor and Head i/c
2 K.P.Karthilingam Assistant Professor
Programmes Offered

B.Sc., (Catering Science and Hotel Management – English Medium)

Fee Structure
PROGRAMME B.Sc. (Catering Science and Hotel Management)
Tuition fee including Guest Lecture fee  RS 6000
Computer LAB FEE  RS 500
SPL FEE  RS. 2000
Other fees Rs. 1000
Special Lecture & Industrial  Visit/Camp  Rs. 2000
Practical Lab Fees 15000
Uniform Fees 5500
First year Total fee Rs. 32000
Second year Total fee Rs. 32000
Third year
Total fee Rs.
  • BTK (Basic Training Kitchen): A basic training kitchen is fully equipped with modern kitchen appliances, this kitchen is used primarily to introduce the art of cookery to the students & it is launching pad for the new comers. Familiarity with the arts and science of cooking is indeed is a essential part of hospitality operations.
  • ADK (Advanced Training Kitchen): An advanced training kitchen is to train the students to meet the current demands. International cooking is taught in this lab. Modern techniques of cooking and presentation of food coupled with knowledge in hygiene, nutrition, cost control etc., are imparted here. Demonstrations and practical are carried out with the help of advanced and sophisticated equipments.
  • Modern Restaurant & Mock Bar: Our Modern Restaurant is equipped with modern equipments and the ambience of the restaurants book as it is in a star hotel. The modern restaurant enables the students to learn various aspects of food and beverage services.
  • Cooking with wine, flaming with brandy and rum are no more an incident but a regular happening here. Getting ready for various occasions from presidential gathering to marriage and fast food services to spirits, champagne and cocktails are part of the daily routine to make the student perfect and smoothen out the rough edge to make them perfect professionals.
  • House Keeping: The basic of house keeping is taught to the students with practical sessions. Training is also given to prepare guest rooms according to International standards; skill development in interior decoration, flower arrangements and cleaning exercises is the part of study.
  • Front Office Lab: Front office management procedure such as reservations, registration, check-in and check-out procedures, bell desk procedures, bell desk services, telephone operations, cash handling, fax billing, role-plays, situation handling and case study etc., are taught to the students with practical sessions at the front office to make them familiarize with the situation.
  • Bakery and Confectionary Lab: Basics of Bakery and Confectionary is taught along with blending methods of dough, pastries and custard. Students learn to make different types of bread, cakes, pastries, cookies, ice-cream, mousses, sugar and chocolate works.
  • Computer Lab: The computer lab is equipped with latest technologies and the students are trained by adopting innovative teaching tools. Exposure is given to the students on various applications related to the industry using multiple systems of reputed brands.
  • Seminar Hall: The institute has a well-equipped, air conditioned seminal hall.
  • Library & Reading Room: A well stocked library and reading room where various vernacular and foreign language dailies, periodicals and journals are available. The library is fully air-conditioned to provide maximum comfort for its users.
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