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Admission Placement Program
Admission Open for 2025-26 : Join Bachelor of Travel and Tourism Administration (BTTA) : TNU's Chancellor's Scholarship Available   |  BTech students of TNU are eligible to apply for West Bengal Government's "Swami Vivekananda Merit cum Means Scholarship"  | For Admission, Contact: 704444 6888 / 704444 6999

B.Sc. in Hotel Administration & Culinary Art

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    B.Sc. in Hotel Administration & Culinary Art

    A degree in Culinary Art prepares students to excel in the kitchen as culinary professionals. Specially crafted culinary course deals with many specialized subjects of the kitchen – edible sculptures, garde manger, micro cuisine, wine pairing, budgeting, and more. TNU’s degree aims at providing fundamental education in kitchen operation, food and beverage operation, management, production and service; food science, sanitation, etc. Graduates also gain a strong knowledge of business and its application within the hospitality industry. TNU’s students will be trained in well-equipped laboratories such as food production; cold kitchen, food; beverage, and confectionary service supervised by experienced faculty members and trained technicians to help students in learning by doing. The management skills that are taught can be applied in various positions in hotels, resorts, clubs, bars, restaurants, and cafeterias, even those outside of the culinary art.

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    Eligibility Criteria

    12th standard pass in any stream with minimum 55% marks.

    Top Recruiters, Highest Salary

    14 Companies

    Campus Recruitment for BHACA

    100%

    Placement

    3.11 Lakhs / Annum

    Average Salary Received

    4.0 Lakhs / Annum

    Highest Salary Received

    100%

    Internship

    10 Companies

    Offered for Internship

    Curriculum / Syllabus

    • Semester 1
    • Semester 2
    • Semester 3
    • Semester 4
    • Semester 5
    • Semester 6

    Semester 1

     SL NO

    1st Semester

    Credit

     

    Theory

     

    1

    Cuisine Of India

    3

    2

    Foundation Course in Bakery & Confectionery 1

    3

    3

    Foundation Course in Food Production 1

    3

    4

    Foundation Course in Food and Beverage Service Operation 1

    3

    5

    Foundation Course in Accommodation Operation 1

    3

    6

    Nutrition & Hygiene

    1

    7

    Basic Computer Application

    1

     

    Practical

     

    8

    Foundation Course in Food Production Practical 1 Lab

    2

    9

    Foundation Course in Bakery & Confectionery 1 lab

    2

    10

    Foundation Course in Food and Beverage Service Operation 1 Lab

    2

    11

    Foundation Course in Accommodation Operation 1 Lab

    1

    12

    Basic Computer Application Lab

    1

    13

    Foundation Course in Communication -1 Lab

    2

     

      TOTAL

    27

    Semester 2

      SL NO

    2nd Semester

    Credit

     

    Theory

     

    1

    Foundation Course in Food Production 2

    3

    2

    Foundation Course in Bakery & Confectionery 2

    3

    3

    Foundation Course in Food and Beverage Service Operation 2

    3

    4

    Environmental Science

    3

    5

    Principles of Hospitality Management & Organizational Behaviour

    3

     

    Practical

     

    6

    Foundation Course in Food Production 2 Lab

    2

    7

    Foundation Course in Food and Beverage Service Operation 2 lab

    2

    8

    Foundation Course in Bakery & Confectionery 2 Lab

    2

    9

    Foundation Course in Communication -2 Lab

    2

     

     TOTAL

    23

    Semester 3

      SL NO

    3rd Semester

    Credit

     

    Theory

     

    1

    Food and Wine Pairing

    3

    2

    Techniques of Pan Asia & Middle East

    2

    3

    Purchasing and Cost Control

    3

    4

    Culinary Facility Planning

    2

    5

    Hospitality Marketing Management

    2

    6

    Human Resource Management

    2

     

    Practical

     

    7

    Food and Wine Pairing Lab

    2

    8

    Techniques of Pan Asia & Middle East Lab

    4

    9

    Garde Manger – Art and Craft of Cold Kitchen Lab

    2

    10

    Advanced Communication -1 lab

    2

     

     

    24

    Semester 4

      SL NO

    4th Semester

    Credit

    1

    INTERNSHIP 1

    24

    Semester 5

      SL NO

    5th Semester

    Credit

     

    Theory

     

    1

    Advanced Kitchen Management

    2

    2

    International Cuisine

    2

    3

    Institutional and Industry Catering

    3

    4

    Labour Legislation & Hotel Law

    2

    5

    F&B Management

    3

    6

    Entrepreneurship In Hospitality

    2

     

    Practical

     

    7

    Hospitality Trade Test Lab

    2

    8

    International Cuisine Lab

    2

    9

    Advanced Regional Cuisine Lab

    2

    10

    Advanced Communication -2 lab

    2

     

      TOTAL

    22

    Semester 6

     SL NO

    6th Semester

    Credit

    1

    INTERNSHIP 2

    24

     

      TOTAL

    24

    Program Educational Objective

    • Apply the Knowledge of various cuisine gained during the course of study.
    • Demonstrate the Culinary Skills acquired and develop entrepreneurship skills.
    • Develop the Attitude essential for the industry.
    • Develop knowledge in terms of safe food handling practices during preparation and service of food.
    • Develop the skills and knowledge required to manage a full-fledged commercial a la carte kitchen.
    • Students will gain a deep understanding of all aspects of hotel management, including front office operations, housekeeping, food and beverage management, and event planning.
    • Develop communication skills while speaking to customers, colleagues & suppliers.
    • Find out and analyze the areas and causes of lesser impact on guest ‘s decision to select the restaurant outlets, food products through organized research and analysis of data collected.
    • Demonstrate appropriate breadth and depth of disciplinary knowledge, and comprehension of the major issues faced by chefs in managing a professional kitchen.
    • School of Hospitality and Culinary Art provides quality education in the field of hospitality industry.
    • State of the art infrastructure.
    • Strong alumni network.
    • Plenty of clubs, events for overall development of students.
    • Serene and sustainable study environment.
    • About scholarships.

    Fee Structure

    Course Offered
    (2 semesters per year)    		One Time Fee (B) (Rs.)Fee Per Semester (A) (Rs.)Total Semester Fee Calculated (C)Total Course Fee (Rs.)
    (A*C) + B    		Tution Fee
    (for Scholarship Calculation)
    (Included in Semester Fee) (Rs.)    		7th & 8th Sem Exam fee for OJT/RW (Rs)
    B.Sc in Hotel Administration & Culinary Arts (BHACA)290006800064370004550020000

    Modes of Payment

    ‘The Neotia University’

    Bank of Baroda
    A/C No. 6595020000033
    IFSC Code : BARBOVJOKOL
    Branch : SME Branch, Kolata-700001

    Students can make the payment of Fee by following modes

    • 1. Demand Draft in the name of
      The Neotia University
    • 2. Cheque in the name of
      The Neotia University
    • 3. Online Payment of
      The Neotia University website

    Scholarships

    Scholarship / Sponsorship Criteria for India, Nepal, Bhutan & Bangladesh Students Admission
    for the Session 2025-26 at THE NEOTIA UNIVERSITY (TNU), W.B. for UG and Lateral Entry Courses
    SL NO.TYPE OF SCHOLARSHIPCLASS XII % or Equivalent %FINANCIAL CONDITIONSSPORTS CHAMPIONCULTURAL PARTICIPATION% OF SCHOLARSHIP ON TUITION FEE
    1SARVODAYA SCHOLARSHIP (in the memory of Late Suresh Kumar Neotia)> 85 %Yearly Family Income below 2.5 Lakhs **N.A.N.A.50%
    65% – 85%Yearly Family Income less than 2.5 Lakhs **N.A.N.A.25%
    2GRAMOTTHAN SCHOLARSHIP (Students from Gram Panchayat area of South 24 Parganas)> 75%Yearly Family Income less than 5.0 Lakhs **N.A.N.A.50%
    65% – 75%Yearly Family Income less than 5.0 Lakhs **N.A.N.A.25%
    3GRAMOTTHAN SCHOLARSHIP–2 (For Hospitality, BBA, B.Com, BHM, BA in Rehabilitation Education)55% – 65%Yearly Family Income less than 5.0 Lakhs **N.A.N.A.25%
    4SPECIAL HILL STUDENTS’ SCHOLARSHIP (GTA, North-East, A&N Islands, Nepal & Bhutan)> 75%Yearly Family Income less than 5.0 Lakhs **N.A.N.A.50%
    65% – 75%Yearly Family Income less than 5.0 Lakhs **N.A.N.A.25%
    5SAHODARYA SCHOLARSHIP (Siblings of current/past students)≥ 60%ANYN.A.N.A.25%
    6MERE APNE SCHOLARSHIP (Ambuja Neotia employees)≥ 60%Income < 5 LakhsN.A.N.A.50%
    —Income > 5 LakhsN.A.N.A.25%
    7SPORTS SCHOLARSHIP≥ 60%ANYSTATE / NATIONAL LEVELN.A.25%
    8CULTURAL SCHOLARSHIP≥ 60%ANYN.A.STATE / NATIONAL LEVEL25%
    9TNU’s SWAMI VIVEKANANDA SCHOLARSHIPAs Per Eligibility Criteria of West Bengal Govt.Same as WB Govt.
    10CHANCELLOR’S SCHOLARSHIPi) Family income < 2.5 Lakhs
    ii) Interview + document verification by empowered committee    		As decided (Up to 100%)

    Residential Facilities

    The University is equipped with avant-garde Infrastructure. We offer a rather impressive array of facilities viz smart classrooms, modern laboratories, conference and seminar halls, Wi-Fi enabled campus, a high-tech Learning Resource Centre, state-of-the-art IT Centre, clean and airy student residences, mess serving wholesome meals, indoor and outdoor sport facilities including a plush new gymnasium with latest equipments. Campus Banking Facilities, Doctor-on-call and Hospital Linkages are also available to enhance the student’s convenience.

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    Dining and Housing

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    Swimming Pool

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    Gymnasium

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    Health and Wellbeing

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    Ragging Free Campus

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    How to Apply

    Step 1

    Sign up /Fill up the Application Form

    Step 2

    Appear for Admission Entrance Test

    Step 3

    Test Results

    Step 4

    Provisional Admission

    Step 5

    Final Admission

    Step 1:

    Sign up /Fill up the Application Form

    The student must first complete the Registration/Enquiry Form via the TNU website (www.tnu.in) or any other online platform that provides access to the TNU Registration/Enquiry link. Upon submitting the Registration Form, the student will receive a link via email, SMS, or WhatsApp to complete the Application Form. The Admission Counsellor at TNU will assist in filling out the form. Upon submission, a unique application number will be assigned to the student.

    Step 2:

    Appear for Admission Entrance Test

    All undergraduate course applicants are required to take an admission entrance examination. Once the Application Form is submitted, the Admission Test option will become available on the Student Dashboard. By selecting this link, students can complete the test at their convenience from any location. Students applying for lateral entry into postgraduate courses are exempt from this test. A distinct admission test will be organized for PhD candidates.

    Step 3:

    Test Results

    Within 24 hrs. of Admisison Test, the test results will be available at student’s Dashboard. 40% is the qualifying marks for the test.

    Step 4:

    Provisional Admission

    Following the submission of the Application Form, if the student successfully passes the entrance examination, they may secure provisional admission in their chosen and available course by remitting a fee of Rs.10,000/-. The payment procedure and link are provided above. Upon completion of the payment via TNU’s Payment Gateway, a receipt will be generated and can be accessed on the student’s Dashboard.

    Step 5:

    Final Admission

    After students receive their H.S (10+2) marks and meet TNU’s eligibility requirements for a specific course, they may secure final admission by remitting the outstanding balance of the first semester fee. Once the final admission fee is paid, a UID number will be generated for the student, allowing them to attend classes. The provisional start date for classes is set for August 1, 2025.

    Apply Now

    Important Dates

    Online Registration Starts FromStarted from January 2025
    Provisional AdmissionStarted from January 2025
    Entrance Examination DateMarch 2025 to July 2025
    Declare of Test ResultsWithin 24 hours of appearing the test
    Last date of Admission31st July 2025(For PG, Nursing, GNM etc
    courses will be informed separately as per UGC/ State, Central Govt. norms.)

    FAQs

    What is the qualifying criteria to take admission?

    50% in any Stream (Sc/ Arts/ commerce)

    Yes, TNU has its own entrance test.

    ₹68000 / semester and ₹29000 is one time admission fee payable at first semester.

    No, TNU does not has any management quota.

    This course needs UGC approval.

    Yes, TNU has the UGC approval.

    There are 10 faculties in our department.

    Yes, TNU has its own 10 scholarships.

    You have to go to TNU website, you will get the option admission, then you will have to fill up the basic Name, mobile number and Mail id, then Log In link will create which will sent to Email id and Counsellor from TNU will call you to guide.

    • Hotel Administration – Placement Overview
    • Core Recruiters
    • Taj Group, Oberoi Group (OCLD), ITC, Marriott, Hyatt, Accor, Leela, Hilton
    • Job Roles
    • Front Office Associate / Executive
    • Housekeeping Supervisor
    • Guest Relations Executive
    • Food & Beverage Service Associate
    • Management Trainee (MT) Programs
    • Other Sectors Hiring Hotel Administration Grads
    • Airlines (Cabin Crew, Ground Staff)
    • Cruise Lines (F&B, Guest Services)
    • Facility Management (Corporate setups, hospitals)
    • Event Management Companies
    • Retail & Luxury Brands (Client servicing roles)
    • Tourism & Travel Agencies
    • ‍Culinary Arts – Placement Overview
    • Core Recruiters
    • Taj SATS, ITC Hotels, Oberoi Group, Marriott, Le Meridien, Carnival Cruises, Hyatt, Sodexo
    • Job Roles
    • Commis Chef / Demi Chef de Partied (DCDP)
    • Bakery & Pastry Chef (Junior level)
    • Continental / Indian / Chinese Chef (Trainee roles)
    • Cruise Line Kitchen Crew
    • Cloud Kitchen & Catering Startups
    • Other Career Paths
    • Entrepreneur (Cafe, Bakery, Catering)
    • Food Styling & Blogging
    • Culinary Instructor / Chef Trainer
    • Product Development Chef in FMCG companies
    Course OfferedDuration (in Years)Eligibility
    B.Sc. in Hotel Administration & Culinary Art4 Years12th standard pass in any stream with minimum 55% marks.

    Disclaimer: TNU reserves the right for relaxation in admission criteria for the most deserving candidates.

    A degree in Culinary Art prepares students to excel in the kitchen as culinary professionals. Specially crafted culinary course deals with many specialized subjects of the kitchen – edible sculptures, garde manger, micro cuisine, wine pairing, budgeting, and more. TNU’s degree aims at providing fundamental education in kitchen operation, food and beverage operation, management, production and service; food science, sanitation, etc. Graduates also gain a strong knowledge of business and its application within the hospitality industry. TNU’s students will be trained in well-equipped laboratories such as food production; cold kitchen, food; beverage, and confectionary service supervised by experienced faculty members and trained technicians to help students in learning by doing. The management skills that are taught can be applied in various positions in hotels, resorts, clubs, bars, restaurants, and cafeterias, even those outside of the culinary art.

    Read More

    Career Prospects

    In the beginning, one may work at any of the above-mentioned setup as a trainee chef-de-party. With time, one may rise through ranks, like- Chef, Sous-Chef (second in command of kitchen) and finally become an Executive Chef. Other than the above-mentioned regular recruiters, some MNCs, Cruise lines, Airlines and Catering firms are also known to recruit qualified chefs. After

    pursuing relevant management programs, such as MBA in Hotel Management, one may take on management related jobs in hotel management and catering sectors or establish one’s own venture. We teach our students about Entrepreneurship so that in future they can establish their own venture also.

    Read More

    INTERNSHIP & ACHIEVEMENTS

    SHCA students shall complete one Industrial Internship and one Specialization Internship is part of the programme.

    • SHCA students completed their industrial training program with leading Hotel brand The Oberoi Grand, Kolkata.
    • SHCA students completed their industrial training program from Sheraton Grand Chennai Resort & Spa.
    • Plabon Bose, completed his industrial training program at Swissotel, Kolkata.
    • Tanmay Kayal completed his industrial training program and achieved the ‘Best Trainee Service Award’ in Food & Beverage at The Lalit Great Eastern, Kolkata.
    • Srilekha Ghosh completed her industrial training program and achieved the ‘Best Trainee Service Award’ in the Front Office at The Lalit Great Eastern, Kolkata.
    • Students organized ‘Bongo Byonjon’, Bengali food festival.
    • Industry Visit- Hotel ITC Royal Bengal, Kolkata.
    • SHCA first year student participated at ‘Amiphpria’ Chef Competition and won second runner up position.

    Awards & Recognitions

    • Tanmay Kayal, achieved the ‘Best Trainee Award’ for outstanding performance during the specialization training in Food & Beverage at The Lalit Great Eastern, Kolkata.
    • Srilekha Ghosh, achieved the ‘Best Trainee Award’ for exceptional performance during the specialization training in Front Office respectively at The Lalit Great Eastern, Kolkata.
    • Huang Yi Wa, received star Intern Certificate for her performance and dedication during the industrial training at Novotel Hotel & Residences, Kolkata.
    • Vishal Singh, was applauded by Taj Bengal, Kolkata for his dedication and commitment during his industrial training.
    • Gourab Mondal, received appreciation for his outstanding performance during his industrial training at Le Meridien Jaipur, and Star Intern Certificate during his specialization training at Novotel Hotel & Residences, Kolkata.
    • Ritmalya Sahu, and Nazim Molla, awarded certificate of appreciation for their outstanding contribution during their training at Sheraton Grand, Chennai.
    • Sagnik Roy, received certificate of appreciation during his industrial training at hotel Raajkutir Swabhumi, Kolkata.
    • Sheniyo Guha, achieved the 2nd runner-up position in Chef Competition (dessert section) at “AMIPHORIA”.
    • Deputy Director, SHCA, Mr. Rupam Ghosh got the honor to judge a cocktail competition organized by very famous Indian restaurant chain Company ‘ Barbeque Nation’.
    • Chef Atin Das of SHCA, is a regular judge in the TV show ‘Rannaghar’ of Zee Bangla.
    • Shabnam Jana, Associate Professor has been inducted as the member of WICCI National Rural.
    • Tourism Council. (WICCI- Women’s India Chamber of Commerce & Industry)
    • Students organized ‘Bongo Byonjon’, Bengali food festival.
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    Expert Committee

    Chef Andreas Kurfurst

    Head Chef and Culinary Instructor, HTMi President, HTMi International Culinary Association World Chefs Association (WACS) certified culinary judge

    Mr. Nisheeth Kumar Srivastava

    Principal IHM Kolkata, West Bengal

    Mr. Rupam Dutta

    General Manager, Radisson Blu, Bengaluru Outer Ring Road

    Chef Jayanta Banerjee

    Entrepreneur Ex-Executive Chef, Holiday Inn, Kolkata

    Restaurant and Bar

    Restaurant and Bar Reception

    BAR

    Training Restaurant

    Equipment Name: Glass Washing Machine

    Equipment Name: Gueridon Trolley

    Equipment Name: ICE Cube Machine

    Equipment Name: Plate Warmer 50 Plate Capacity

    Equipment Name: Under counter Refrigerator

    KITCHEN

    Equipment Name: Cold Room

    Equipment Name: Wall Mounted Salamander

    Equipment Name: Meat Grinder and Planetary Mixture

    Equipment Name: Deck Oven

    Equipment Name: Portable Tandoor

    Equipment Name: Work Table with LHS sink

    Equipment Name: Work Table with RHS Sink

    Equipment Name: Twin Tank Deep Fat Fryer

    Equipment Name: Hot Pick Up Counter

    Equipment Name: Bain Marie Counter

    Equipment Name: Service Steam Pan

    Mr. Subrata Routh

    Assistant Professor & HOD of HOTEL ADMINISTRATION & CULINARY ART

    Email: subrata.routh@tnu.in Highest Qualification: MBA in Hotel Management Year of Experience: Teaching Experience – 15 yrs; Industry Experie...
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    Ms. Upasana

    Faculty

    Ms. Upasana has an overall 3 years of experience in academics and industry. She did her M.Sc in Hospitality Administration. She has been recognized...
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    Mr. Sumit Das

    Assistant Professor

    Email: sumit.das@tnu.in Highest Qualification: MSc- Hospitality Administration Year of Experience: Teaching Experience – 1 yr; Industry Exper...
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    Mr. Vivek Anand

    Teaching Assistant (Lab Technician)

    Mr. Anand has 2 years of teaching and 4 years of industry experience. He is currently pursuing a Masters’ degree in Hotel Management.
    read more

    Mr. Biswarup Chatterjee

    Faculty (Part Time)

    Mr. Chatterjee has 20 years of teaching and 5 years of industry experience. He did his MBA in Finance.
    read more

    Lab Manuals

    1st Semester

    2nd Semester

    3rd Semester

    5th Semester

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