BBA in Hospitality & Culinary Management
Focused on developing expertise and tailoring education for the needs of hoteliers, the BBA in Hospitality and Culinary Education takes a modern approach to learning.
BBA in Hospitality & Culinary Management
About The Course
At the Goa College of Hospitality and Culinary Education, we offer a comprehensive BBA in Hospitality & Culinary Management program that sets the stage for your success in the dynamic world of hospitality and culinary industries. This program is designed to equip you with a unique blend of business acumen, culinary expertise, and hospitality management skills, providing you with a solid foundation for a thriving career.
Our BBA in Hospitality & Culinary Management takes a dual-excellence approach, emphasizing the perfect balance between practical culinary knowledge and essential business skills. Throughout your studies, you will have the opportunity to learn from leading experts in both academia and industry practice, ensuring that you receive a well-rounded education that is relevant to today’s ever-evolving hospitality and culinary landscape.
Through a carefully crafted curriculum, you will gain in-depth knowledge of core business principles, including marketing, finance, human resources, and strategic management. Simultaneously, you will immerse yourself in the culinary arts, honing your skills in culinary techniques, menu planning, food and beverage management, and gastronomy.
One of the unique aspects of our program is the emphasis on hands-on learning. As a student, you will have access to state-of-the-art culinary labs and facilities, where you will gain practical experience in preparing a wide range of international and regional cuisines. Additionally, you will have the opportunity to apply your knowledge and skills through industry internships, allowing you to bridge the gap between theory and practice while building valuable industry connections.
By the time you graduate from our BBA in Hospitality & Culinary Management program, you will possess a comprehensive understanding of the intricacies of the hospitality and culinary sectors, as well as the business strategies needed to succeed in these competitive industries. You will be well-equipped to take on leadership roles in hotels, resorts, restaurants, event management companies, and various other hospitality-related businesses.
Join us at the Goa College of Hospitality and Culinary Education and embark on a transformative educational journey that will shape you into a skilled and knowledgeable professional, ready to make a lasting impact in the world of hospitality and culinary management.
Key Facts
Hands on Experience at A 5 Star Resort
Professional Training Environment for Students
Highly Experienced and Knowledgeable Faculty
Course Structure
The three year full time BBA program provides the students with an academic qualification that leverages their career, allowing accessibility for growth to managerial cadres.
The curriculum is so designed that it provides all rounded development; besides the Core operational subjects of Front Office, Housekeeping, Food and Beverage (Service) and Food and Beverage (Production), it also comprises of Management subjects such as Human Resource Management, Organizational Behavior, Strategic Management, Management processes, Financial Management, Management Accounting, Marketing Management, to name a few.
Besides the Major courses, the program also includes Minor, Multidisciplinary Courses (MC), Ability Enhancement Courses (AEC), Skill Enhancement Courses (SEC), Value Added Courses (VAC) and Internships (I) in 5 star hotels.
SEMESTER 1
Sr. No.
Subject
Credit
Category
1
Hospitality Management
4
Major Course
2
Fundamentals of Tourism
4
Minor Course
3
Cultural Heritage of Goa
3
Multidisciplinary Course
4
Communicative English: Spoken and Written
2
Ability Enhancement Course
5
IT Skills
3
Skill Enhancement Course
6
Environmental Studies
2
Value Added Courses
7
Intro to the Folk Tales of India
2
Value Added Courses
SEMESTER 2
Sr. No.
Subject
Credit
Category
1
Management Process and Organisational Behaviour
4
Major Course
2
Fundamentals of Accounting
4
Minor Course
3
Event Management
3
Multidisciplinary Course
4
Digital Content Creation in English
2
Ability Enhancement Course
5
Banqueting
3
Skill Enhancement Course
6
E – Waste Management
2
Value Added Courses
7
Life Skills
2
Value Added Courses
SEMESTER 3
Sr. No.
Subject
Credit
Category
1
Food Production-1
4
Major Course
2
Accommodation Operations
4
Major Course
3
Consumer Behaviour
4
Minor Course
4
Hotel Accounting
3
Multidisciplinary Course
5
Hindi 1
2
Ability Enhancement Course
6
Interview Facing skills
3
Skill Enhancement Course
SEMESTER 4
Sr. No.
Subject
Credit
Category
1
Front Office Practicals
2
Major Course
2
Food and Beverage Service-1
4
Major Course
3
Bakery and Confectionery
4
Major Course
4
Hospitality Marketing Management
4
Major Course
5
MIS in Hospitality theory
4
Minor Course
6
Hindi 2
2
Ability Enhancement Course
SEMESTER 5
Sr. No.
Subject
Credit
Category
1
Food Science
2
Major Course
2
Food and Beverage Service-2
4
Major Course
3
Food Production-2
4
Major Course
4
Human Resource Management
4
Major Course
5
Internship
4
---
6
Internship
2
---
SEMESTER 6
Sr. No.
Subject
Credit
Category
1
Front Office Operations-2
4
Major Course
2
Food Production-3
4
Major Course
3
Food and Beverage Service-3
4
Major Course
4
Strategic Management
4
Major Course
5
Project (in lieu of Major)
4
---
Program Structure
The BBA (Hospitality & Culinary Management) is a 6-semester, NEP-aligned program designed to build strong operational skills in hotel management alongside managerial, analytical and professional competencies. The structure blends:
- Core Courses (CC): Operational subjects such as Food Production, Food & Beverage Service, Accommodation Operations, Front Office, Bakery, International Cuisine, Banquets, Revenue Management and more.
- Discipline Specific Electives (DSE): Advanced operational & managerial specialisations.
- Ability Enhancement Courses (AEC): English communication, soft skills, digital content creation, research skills.
- Skill Enhancement Courses (SEC): IT Skills, Interview preparation, Grooming, Theatre Arts, etc.
- Multidisciplinary / Minor Courses: Relationship Psychology, Event Management, Functional English, Languages, and more.
- Value Added Courses (VAC): Industry-linked enrichment courses (student-selected).
- Internships: Three major industry internships (Sem II, IV, V) with structured assessments.
- Honours & Research Track (Sem VII & VIII): Advanced electives + dissertation/work-based research.
This structure ensures holistic development, operational expertise, managerial readiness, and professional grooming—preparing graduates for diverse careers in hospitality, tourism, aviation, events, and service industries.
SEMESTER 1
Category
Subject
Major (CC)
Food Production – I
Major (CC)
Food & Beverage Service – I
Major (CC)
Accommodation Operations – I
AEC
Communicative English: Spoken & Written
AEC
Digital Content Creation
Language
Hindi I / Foreign Language
VAC
From approved list
Non-Credit
Cultural Heritage of Goa
Credits
20
SEMESTER 2
Category
Subject
Major (CC)
Front Office Operations – I
Major (CC)
Fundamentals of Accounting
Multidisciplinary (MDE)
Event Management
AEC
English I: Communicative English & Personality Development
Language
Hindi II / Foreign Language
VAC
4-credit Internship
Credits
20
SEMESTER 3
Category
Subject
Major (CC)
Bakery (Theory + Practical)
Major (CC)
Hospitality Marketing Management
Major (CC)
Human Resource Management
MDE
Relationship Psychology
SEC
IT Skills
VAC
From approved list
Credits
20
SEMESTER 4
Category
Subject
Major (CC)
Major Course
Major (CC)
Food & Beverage Service – II
Major (CC)
Food Production – II
Major (CC)
Strategic Management
SEC
Interview Facing Skills
SEC
Etiquette & Corporate Grooming
Internship
4-credit Internship
Credits
20
SEMESTER 5
Category
Subject
Major (CC)
Food & Beverage Service – III
Major (CC)
Food Production – III
DSE
Banquet Operations
DSE
Management Information Systems (MIS) in Hotels
DSE
Tourism Products of India
DSE
Hospitality Revenue Management
Non-Credit
Tourism Concepts
Internship
4-credit Internship
Credits
20
SEMESTER 6
Category
Subject
Major (CC)
Business Research Methods
Major (CC)
Food Science
SEC
Theatre Arts
SEC
Business Research Project Preparation (Start)
DSC
Entrepreneurship in Hospitality and Tourism
DSC
Gastronomic Tourism
Credits
20
Eligibility Criteria
A student who has passed the Higher Secondary School Certificate (Std. XII) examination conducted by the Goa Board / equivalent body, after successful completion of Grade 12 or equivalent stage of education corresponding to Level-4. is eligible to apply for the Bachelor’s degree in Business Administration in Hospitality and Culinary Education.
The College conducts an internal examination called Hospitality Aptitude Test (HAT) which is a test of English, Simple Mathematics, Analytical Skills and General Knowledge.
Career Opportunities
- Front Office Supervisor
- Rooms Division Manager
- Director of Operations
- General Manager
- Night Manager
- Guest Relations Manager
- Director of Sales
- Regional Manager
- F&B Outlets Manager
- Culinary Director
- Director of F&B
- F&B Coordinator
- F&B Catering & Events Manager
- Entrepreneur of Cloud Kitchens or Restaurants
- Hospitality Services Coordinator (Cruise)
- Guest Experience Manager
- Director of HR & Training
- VIP Lounge Assistant
- Night Manager
- Guest Services Coordinator
- Director of Operations
- Communications Specialist
- Business Development Director
- Hotel Event Coordinator
- Conference & Banqueting Manager
- VIP Services Manager
- Director of Group Sales
- Spa Attendant
- Wellness Area Manager
- Hospitality Services Director
Facilities
COMPUTER LAB
All students have access to a fully-equipped computer laboratory with access to WiFi
Front Office
The library has a collection of reference books and periodicals related to the Hospitality Industry
Classroom
Each classroom has dedicated audio visual facilities to ensure quality learning
HOTEL
Students get in-house training at Cidade de Goa, a 5-star luxury resort which is attached to the institute
TRAINING RESTAURENT
RECREATIONAL AREA
TRAINING KITCHEN
LIBRARY
STATE-OF-THE-ART HOTEL
CLASSROOM
COMPUTER LAB
