The Bachelor of Business Administration (Hospitality & Culinary Management) (Honours / Honours with Research) BBA (HCM) is a four-year degree programme with multiple entry and exit options as envisioned in the NEP 2020.

The curriculum is carefully crafted to cover various aspects of hospitality and service industry operations and management gastronomy, alongside in-depth studies of culinary arts, and catering management, which encompasses customer service, event planning, retail and QSR operations and industry trends. Students benefit from a dynamic learning environment where they acquire practical knowledge and gain insights from industry professionals through embedded internships.

This innovative approach ensures that graduates emerge not only as skilled professionals but also as proficient managers, ready to excel in the dynamic and competitive field of hospitality and service industry.

This high-end programme develops professionals with cutting edge knowledge and hands-on practical skills for a career in global hospitality, culinary and service industry.

• Hospitality Operations Management
• Indian, European and Bakery Cuisine
• Restaurant and Food Service Operations
• Catering and Services Industry Management
• People and Leadership Skills
• Service Industry Costing and Accounting Skills
• Food Service Entrepreneurship Management
• Developing Transferable Soft Skills

• Exclusive Hospitality and Culinary Management higher education degree programmes under a university
• Global and upto date curriculum
• dynamic student centric learning methods
• Best quality international and Indian internship and placement with top hotels and organisations.
• State-of-the-art modern 1.25 lac sq ft campus with specialised kitchen labs, hospitality resource labs and well-equipped classrooms
• Highest ratio of girls with 60:40 girls to boys’ ratio for all courses
• Upto 60% practical learning
• Specialised Industry specific Certifications like ISO:22000 and HACCP quality certification for graduating batches
• Career Opportunities as a Hospitality & Services Industry Professional

HOSPITALITY

• Hotels, Resorts, Restaurants
• Bars, Pubs
• Fast Food Chains
• Discotheques, Clubs
• Time-shares
• Cabin Crew
• Lounges
• Luxury Accommodations
• Sommelier
• Barista / Connoisseur

SERVICES INDUSTRY

• Retail & Food Stores
• Facilities Management
• Entertainment
• Events
• Property Management
• Take-away
• FMCG
• Sales & Marketing
• Human Resource Management
• Gourmet & Grocery
• Revenue Management
• Tourism Operations
• Travel, Ports, Terminals
• BPO
• CRM
• Health & Wellness
• Online Aggregators
• Content Development / Media
• Academia / Consultancy

CULINARY

• Hotels, Resorts, Restaurants
• Cruise Liners
• Cloud Kitchens
• QSRs
• Industrial Catering
• Hospital Catering
• Food Courts
• Research & New Product Development
• Flight Kitchens
• Transport Catering
• Entrepreneurship

The highlights of this programme offerings are as under:

• The Programme framework allows exciting options to pursue a BBA degree with a Major, a Major and a Minor or just a BBA, along with the opportunity to pursue Multidisciplinary, Ability and Skill enhancement, and Value-Added courses.
• Offers a good blend of immersive learning, research and community engagement. Includes opportunities for semester exchange programmes with foreign universities.
• Offers the following exit options:
  • A Certificate at the end of the first year of the programme with 48 credits
  • A Diploma at the end of the first two years of the programme with 89 credits
  • A UG Degree at the end of 3 years of the programme with 122 credits
  • A UG Degree with Honours / Research at the end of the 4 years of the programme with 160/ 161 credits respectively.
• Offers option of Re-entry within 3 years of exit and 7 years as the maximum permissible period to complete the programme.

Internship and Placement Cell

The Placement Cell is an integral part of our institute. Our placement cell has been immensely successful in creating and maintaining a good network across top notch companies in all sectors, thereby ensuring opportunities to students for recruitment with promising career options. We see placements not as a mere end goal, but as an entire process where students must be equipped with all the necessary skills required in the corporate world. Thus, the students registering for placements undergo extensive training ranging from career guidance to soft-skill building. This enhances their confidence, sharpens their existing qualities and adds to their overall skill set, helping them perform better at the time of recruitments. Since its inception, SSCANS, Pune has seen the presence of many successful companies who have offered our students positions in major domains such as hotel operations management, revenue management, QSR Operations, restaurant operations, event management, retail operations and management. Some of the companies which periodically visit our campus for the purpose of offering campus recruitment to our students include Oberoi Hotels group, ITC Hotels group, Taj Hotels group, Marriott Hotels Group, Hilton Hotels group, Hyatt Hotels, International Hotel Chains from Asian and Gulf Countries especially from UAE, QSR groups like MacDonald’s, KFC, Burger King, Zomato, Speciality Restaurant chains, and others. Our alumni through the years have brought laurels to SSCANS, Pune with their decision-making positions in various organizations. For more details please visit www.ssca.edu.in

Objectives of the B.B.A.-Honours / Honours with Research

The objectives of the proposed BBA (Hospitality & Culinary Management) programme are to:

• Build Holistic Managerial Competence: Develop a strong foundation in business administration, enabling students to understand and apply managerial principles in hospitality, culinary, retail, facility management, tourism, and allied service sectors.
• Strengthen Hospitality & Culinary Operations Expertise: Equip students with operational proficiency in Food & Beverage Production, Food & Beverage Service, Accommodation Operations, Front Office, and emerging digital service delivery models.
• Develop Multidisciplinary Service Industry Skills: Cultivate the ability to manage service operations across hospitality, retail, FMCG service channels, facilities & property management, events, and community living ecosystems, in line with evolving global service industry needs.
• Enhance Business, Digital & Entrepreneurial Capabilities: Build competencies in sales and marketing, revenue management, entrepreneurship, innovation in culinary & catering management, and digital service platforms, preparing students for leadership roles or entrepreneurial ventures.
• Strengthen Professional Communication & Customer Experience Skills: Develop effective communication, service design thinking, customer experience management, and interpersonal skills essential for careers across the service industry value chain.
• Promote Safety, Nutrition, Hygiene & Wellness Literacy: Provide comprehensive knowledge of food safety, hygiene, sanitation, nutrition, and global standards relevant to hospitality, culinary science, and service operations.
• Foster Industry Readiness Through Experiential Learning: Enable students to apply classroom learning through internships, live projects, industry certifications, immersion programmes, and skill-based practical training for enhanced employability.
• Prepare Future-Ready, Ethical & Adaptive Professionals: Develop future-ready graduates who are adaptable, ethically responsible, business-oriented, and capable of managing diverse hospitality, culinary, service, and tourism organisations.
Programme Structure