B.Sc Catering (commonly offered as B.Sc in Catering Science and Hotel Management) is a 3-year UG programme designed to build core competence in culinary operations and hospitality services. The curriculum covers food production techniques, bakery and confectionery, food & beverage service, front office and housekeeping basics, catering management, nutrition, food safety and hygiene (HACCP concepts), and hospitality accounting. A key feature of the course is hands-on learning through practical kitchen sessions, restaurant lab training, and internships/industrial exposure, which help students understand real-world service standards and operational discipline. Students also study communication skills, personality development, and customer handling to prepare for guest-facing roles. Graduates can work in hotels, fine-dine and QSR chains, industrial and institutional catering (hospitals, corporate cafeterias, schools), cruise lines, and airline catering. With experience, candidates can move into supervisory roles such as kitchen supervisor, F&B supervisor, banquet manager, or operations manager, and may also pursue entrepreneurship in catering, cloud kitchens, or bakery ventures.