SSCANS, Pune

B.B.A. (Hospitality & Culinary Management) - Honours / Honours with Research

This BBA is a four-year degree programme with multiple entry and exit options as envisioned in the NEP 2020. 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:
1. A Certificate at the end of the first year of the programme with 48 credits
2. A Diploma at the end of the first two years of the programme with 89 credits
3. A UG Degree at the end of 3 years of the programme with 122 credits
4. 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

Method of Instruction

The Institute strongly believes in interactive learning through lectures, workshops, Industrial visits, Experiential learning, Asynchronous classes, Case studies, Project work and field trips, Research Projects, Internships and Simulations.

Profile of Students

An important 'take-away' of being a Symbiosis product comes out of the long-standing commitment to diversity. The difference in opinions, convictions, economic background, gender, nationality brings life to our campus community and fosters tolerance. The environment causes intellectual churning and therefore brings out the best in our students. The Institute has students from different countries studying on the same campus. Another area is to inculcate the spirit of entrepreneurship- for students to be employment generators than employment seekers.

Career Prospects

Post the completion of the programme, the students have three distinct options: Work for globally recognised hospitality or culinary companies across India or abroad, or work for your yourself- start and entrepreneurial venture (or join existing similar family business) or pursue higher education in any of the premier management institutes in India or abroad.

Students who do not wish to pursue further studies will have placement opportunities in various areas such as Hospitality and Culinary Operations, Management, Marketing, Sales, Human Resource Management, Event or Retail and Environmental Management.

Objectives of the BBA (Hospitality & Culinary Management) (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.

B.B.A (Hospitality and Culinary Management) (Honours / Honours with Research)

Passed Standard XII (10+2) or equivalent examination from any recognised Board with a minimum of 50% marks or equivalent grade (45% Marks or equivalent grade for Scheduled Caste / Scheduled Tribes).

Students who wish to opt for Honours with Research must earn a 7.5 CGPA and above at the end of the Semester-6. Eligibility Criteria for the Multiple entries would be as per University's Lateral Entry Rules for FYUG Programmes.

International Students

Admissions for all International students are done through Symbiosis Centre for International Education (SCIE) of Symbiosis International (Deemed University). If you are an International Student, please visit: www.scie.ac.in