Overview
The Faculty of Hospitality at Bhartiya Skill Development University (BSDU) is committed to equipping aspiring professionals with practical, industry-relevant skills tailored to the evolving needs of the hospitality sector. The Faculty is actively forging collaborations with leading organizations in the hospitality sector to ensure the delivery of quality education and to create lasting industry connections for its students. By continuously monitoring market trends, the Faculty strives to design and update its content—ranging from short-term to long-term modules—to meet the current and future demands of both beginners and seasoned professionals
With a strong emphasis on practical learning, industry engagement, and employability, the Faculty of Hospitality aims to set new benchmarks in skill-based education, empowering students to make a significant impact in the hospitality industry.
Programs Offered
Certificate Course in Food Production
Duration: 3 Months
Eligibility Criteria:
8th pass and above
Selection Procedure :
Admission will be through personal interview.
Program Highlights:
- Hands-on training in basic and advanced culinary techniques
- Exposure to kitchen operations and food safety standards
- Industry-relevant curriculum designed for immediate employability
Certificate Course in Food & Beverage Service
Duration: 3 Months
Eligibility Criteria:
10th pass and above
Selection Procedure :
Admission will be through personal interview.
Program Highlights:
- Practical training in service styles, guest interaction, and restaurant operations
- Focus on hospitality etiquette and customer service excellence
- Industry-driven modules for entry-level positions in F&B service
Introductory Promotional Course in Culinary Arts
Duration: 1 Week
Fees: Free of Cost
Eligibility Criteria:
Open to all interested candidates
Program Highlights:
- Introduction to basic culinary skills and kitchen safety
- Ideal for beginners exploring a career in hospitality
- Opportunity to experience professional training at no cost
Certificate Course in Food Production
Focus Area
| Month | Focus Area & Key Topics Covered |
|---|---|
| Month 1 | Foundation & Fundamentals Kitchen setup, equipment, safety, knife skills, basic cooking & presentation |
| Month 2 | Cuisines & Bakery Arts Continental & Indian cuisine, bakery, patisserie, desserts |
| Month 3 | Food Safety, Sanitation & Career Preparation Food safety, sanitation, preservation, waste, practical application, assessment |
Outcome:
Ready for entry-level positions in professional kitchens across the hospitality industry.
Month 1: Foundation & Fundamentals
| Module 1 | Module 2 |
|---|---|
Master Kitchen FundamentalsKitchen Design & Layout:
Equipment Mastery:Hands-on with ovens, ranges, mixers, and hand tools Safety & Hygiene:
|
Essential Culinary TechniquesKnife Skills & Food Processing:
Cooking Methods:
Food Science & Presentation:
|
Month 2: Cuisines & Bakery Arts
| Module 3 | Module 4 |
|---|---|
Explore Global CuisinesContinental Cuisine:
Indian Cuisine:
|
Bakery & PatisserieArtisanal Bread:
Hot & Cold Desserts:Soufflés, mousses, ice creams, and plated desserts |
Month 3: Food Safety, Sanitation & Career Preparation
| Module 5 | Module 6 |
|---|---|
Food Safety & SanitationMicroorganisms:Foodborne pathogens, growth factors, illness prevention Food Spoilage:Spoilage mechanisms, shelf-life management Preservation Methods:Traditional and modern preservation techniques Waste Management:Sustainable waste disposal practices |
Practical Application & AssessmentIntegrated Kitchen Practice:
Career Preparation:Resume building, interview skills, job search guidance Final Assessment:Practical and theoretical evaluation for certification |
An Entry-Level Cook works in a variety of food service settings such as hotels, restaurants, catering companies, institutional kitchens, and food production units. The Entry-Level Cook supports the kitchen team in preparing, cooking, and presenting food, thus making a valuable contribution to the hospitality and food service industry.
Entry-Level Cooks carry out professional food preparation tasks and evaluate the quality of ingredients and finished dishes as the basis for ensuring food safety and customer satisfaction. Based on the kitchen’s workflow, the head chef or senior cooks can delegate specific tasks to Entry-Level Cooks, which they can carry out independently or in collaboration with other kitchen staff.
Working in fast-paced kitchens where customer preferences and menu items can change rapidly presents significant challenges. Managing this dynamic environment requires not only accurate execution of recipes and techniques but also the ability to adapt to new and unfamiliar situations, maintain high standards of hygiene, and work efficiently as part of a team.
- Applications in the prescribed format for Entry Level Cook are invited from eligible candidates.
- After reviewing the applications, selected candidates will appear before the interview panel for personal interviews.
- After compiling all the assessment weightage, a merit list of successful candidates is prepared and notified to the candidates.
- All successful candidates are then called for counselling sessions, document verification, and fee payment as per the notified schedule to complete the admission modalities.
- Session Starts on 01st July 2025.
| Courses | Month I | Month II | Month III | Total Fees |
|---|---|---|---|---|
| Entry Level Cook | Rs 5,000 | Rs 5,000 | Rs 5,000 | Rs 15,000 |
| Entry Level Cook | |
|---|---|
| Month I | Rs 5,000 |
| Month II | Rs 5,000 |
| Month III | Rs 5,000 |
| Total Fees | Rs 15,000 |
*The fee should be paid either within the first week of each month or as a lump sum amount immediately after admission. Fees once paid will not be refunded.
Certificate Course in Food & Beverage Service
Focus Area
| Month | Focus Area & Key Topics Covered |
|---|---|
| Month 1 | Foundation of F&B Service Industry overview, guest service basics, beverage service, service styles |
| Month 2 | Core Service Skills & Operational Knowledge Mis en place, menu knowledge, serving techniques, presentation, etiquette |
| Month 3 | Professional Practice & Mastery Hygiene, safety, guest interaction, order taking, billing, integrated restaurant operations, assessment |
This structure ensures a logical progression from foundational knowledge to advanced, real-world application, preparing students to excel in professional food and beverage service roles.
Month 1: Foundations of Food & Beverage Service
Introduction to Service Industry:
Guest Service Excellence:
Beverage Service Foundations:
|
Month 2: Core Service Skills & Operational Knowledge
Food Service Mis en Place:
Menu Knowledge:
Food Service Techniques:
|
Month 3: Professional Practice & Mastery
Hygiene and Safety:
Guest Interactions:
Order Taking & Billing:
Integrated Restaurant OperationsSimulated service scenarios:managing multiple tables, coordinating with kitchen staff, and handling real-time guest requests Career Preparation:Resume building, interview skills, job search guidance Final Assessment:Practical and theoretical evaluation for certification |
A Food & Beverage Service Associate works across a variety of hospitality establishments, including hotels, restaurants, cafes, banquets, and catering services. The F&B Service Associate supports the service team in providing guests with a memorable dining experience, ensuring efficient, courteous, and professional service at all times.
F&B Service Associates are responsible for preparing the dining area, greeting and attending to guests, taking and processing orders, serving food and beverages, and managing billing procedures. They carry out professional service techniques, maintain high standards of hygiene and safety, and anticipate guest needs to exceed expectations. Senior staff or supervisors may delegate specific tasks to F&B Service Associates, which they perform independently or as part of a team.
Working in dynamic hospitality environments, where guest preferences and service demands can change rapidly, presents unique challenges. Managing this fast-paced setting requires not only precise execution of service tasks but also the ability to communicate effectively, adapt to unexpected situations, and uphold the highest standards of customer care.
- Applications in the prescribed format for Food and Beverage Service Associate are invited from eligible candidates.
- After reviewing the applications, selected candidates will appear before the interview panel for personal interviews.
- After compiling all the assessment weightage, a merit list of successful candidates is prepared and notified to the candidates
- All successful candidates are then called for counselling sessions, document verification, and fee payment as per the notified schedule to complete the admission modalities.
- Session Starts on 01st July 2025.
| Courses | Month I | Month II | Month III | Total Fees |
|---|---|---|---|---|
| Food & Beverage Service Associate | Rs 4,000 | Rs 3,000 | Rs 3,000 | Rs 10,000 |
| Food & Beverage Service Associate | |
|---|---|
| Month I | Rs 4,000 |
| Month II | Rs 3,000 |
| Month III | Rs 3,000 |
| Total Fees | Rs 10,000 |
*The fee should be paid either within the first week of each month or as a lump sum amount immediately after admission. Fees once paid will not be refunded.
Infrastructure & Facilities
The Faculty of Hospitality and Tourism at our new campus is equipped with state-of-the-art infrastructure, meticulously designed to replicate real-world hospitality environments and provide aspiring professionals with immersive, hands-on learning experiences. Every facility and training area is purpose-built to mirror industry standards, ensuring students are fully prepared for the demands of contemporary hospitality and culinary careers.
Key Facilities
Each space is outfitted with modern equipment and designed to foster practical skills development. The comprehensive layout—from advanced kitchens and bakery to a fully functional restaurant and bar—ensures students gain direct exposure to every aspect of professional kitchen and hospitality operations. This hands-on approach bridges the gap between classroom learning and industry practice, giving students the confidence and competence to excel from day one in their hospitality careers.
- Dedicated Receiving Area
- Garbage Holding Area
- Walk-in Chiller
- Walk-in Freezer
- Store Area
- Bakery and Confectionery
- Dish Washing and Pot Washing Area
- Larder Room
- Tandoor Area
- Bar
- Training Kitchen
- Restaurant Kitchen
- Restaurant
- Laundry
- Admin Area and Back Office
How BSDU is better than any other Skill University?
One Student-One Machine Concept
ensuring personalized, hands-on learning
Expert Faculty
from Switzerland
Swiss Dual System
combining theoretical knowledge with extensive practical application
Holistic Development
focusing on developing both technical skills & soft skills
Paid Industry Internships
every alternate semester to eligible students
Industry-Standard Training
on latest machinery & equipment
Multiple Entry & Exit System
at Certificate, Diploma, Advanced Diploma, and levels
Strong Industry Partnerships
ensuring relevant training & excellent placement opportunities.
Future Prospects
The hospitality and tourism industry is a cornerstone of global economic growth and one of the most dynamic sectors in India and worldwide. With the rapid expansion of hotels, restaurants, resorts, travel agencies, and allied services, the demand for skilled professionals is at an all-time high. Our programs are designed to equip students with the practical expertise and industry knowledge needed to excel in this vibrant field.
Graduates from the Faculty of Hospitality and Tourism are prepared for a wide range of rewarding career opportunities, both in India and internationally, including roles such as:
- Commis Chef / Line Cook
- Bakery & Pastry Assistant
- Food & Beverage Associate
- Restaurant Supervisor
- Guest Service Executive
- Front Office Associate
- Barista / Bartender
- Cruise Line Staff
- Catering Manager
- Hospitality Trainer
- Entrepreneur in Food & Beverage Sector
Our strong industry collaborations, hands-on training, and focus on real-world skills ensure that our graduates are not only job-ready but also equipped to grow into leadership positions or launch their own ventures. Whether you aspire to work in luxury hotels, fine-dining restaurants, international cruise lines, or start your own hospitality business, the Faculty of Hospitality and Tourism provides the foundation for a successful and fulfilling career.
Internship & Placements
Department of Workplace Training
The Department of Workplace Training & Placement (DWTP) at the Faculty of Hospitality and Tourism is dedicated to connecting students with leading recruiters in the hospitality sector, ensuring a strong alignment between student aspirations and industry requirements. Through strategic partnerships and a robust support system, DWTP facilitates internships and placements that provide real-world exposure and launch successful careers.
Students benefit from internship opportunities across various departments. These experiences are designed to build practical skills, industry confidence, and professional networks, paving the way for placements in India’s and the world’s most reputed hospitality brands.
The DWTP continues to expand its network, ensuring every student has access to meaningful workplace training and a pathway to a rewarding career in hospitality and tourism.
Our Expert Faculty
The Faculty of Hospitality and Tourism Skills Education is dedicated to nurturing the next generation of hospitality professionals through a holistic and hands-on approach to learning. Our mission is to create a vibrant, learner-centric environment that blends practical training with academic excellence, ensuring our students are fully prepared to excel in the dynamic world of hospitality and tourism.
We believe in fostering a culture that values skill, creativity, and professionalism, guided by experienced faculty members and supported by strong industry collaborations. Our programs are designed to go beyond traditional classroom teaching, emphasizing real-world experiences, industry-relevant skills, and action-based learning. Through partnerships with leading hospitality organizations, we ensure our students receive the highest quality education and training, empowering them to become confident, capable, and industry-ready professionals.
I warmly welcome all aspiring students who wish to build a rewarding career in the hospitality and tourism sector. We are committed to supporting you every step of the way as you embark on this exciting journey toward professional success.
Mr. Sandeep Kumar Thakur
Chief Trainer & Associate Dean
Sandeep Kumar Thakur
Chief Trainer & Associate Dean
Vinay Kumar Verma
Senior Trainer-I
Deepak Kumar Jajoriya
Junior Trainer
Alumni
Harsh Aggarwal
- Commissioning Engineer at Daikin Air-Conditioning, Jaipur
- Year of Passing: 2023
- Salary - Rs 23,000/Month
Parduman
- Quality Manager at Carrier Midea, Pune
- Year of Passing: 2023
- Salary - Rs 23,000/Month
Sunil Kumar Sharma
- Service Manager at Mitsubishi Electric, Jaipur
- Year of Passing: 2021
- Salary - Rs 60,000/Month
Anurag Singh Shekhawat
- Sales Manager at Hitachi India, Jaipur
- Year of Passing: 2021
- Salary - Rs 45,000/Month