1. PEOs, POs & PSOs - B.Sc. HHM (Specialization in Resort & Event Management and Restaurant & Catering Management)

Programmed Outcomes (POs) are attributes of the graduates of the programme that are indicative of the graduates’ ability and competence to work as hospitality professional upon graduation. Program Outcomes are statements that describe what students are expected to know or be able to do by the time of graduation. They must relate to the knowledge and skills that the students acquire from the programme. The achievement of all outcomes indicates that the student is well prepared to achieve the program educational objectives down the road. The following 12 POs have been chosen by the Hotel and Hospitality Management Department of Chandigarh University. The Hotel and Hospitality Management curriculum at CU has been designed to fully meet all the 12 Programmed Outcomes

PO 1: Demonstrate core competencies in the hospitality sector - Lodging, Food & Beverage, Events and Housekeeping.

PO 2: Reveal field-specific knowledge related to hospitality management to become more competent & specialized as hospitality professionals at the regional, national and international level.

PO 3: Practice soft skills, Grooming, Interpersonal Skills and personality essential to become a hospitality professional.

PO 4: Use business Management Knowledge: to accomplish Sales and Marketing targets through effective deployment of business learning and knowledge

PO 5: Apply Modern tool usage for appropriate practical knowledge and techniques including advanced software deployed in the hospitality industry.

PO 6: Understand and apply various practices, ethical principles and responsibilities as a hospitality professional to serve society.

PO 7: The ability to work productively as an individual and in groups. To have leadership quality in a multidisciplinary setting.

PO 8: Apply the contextual knowledge and acquired skills to assess community health, safety, legal and cultural aspects related to the hospitality industry.

PO 9: Understand the impact of the hospitality operations in societal and environmental contexts and demonstrate the knowledge and need for sustainable development of community and environment.

PO 10: Exhibit necessary expertise to plan, coordinate & control projects in the hotel industry. To show the ability to obtain insights through in-depth market research of problems in the hospitality industry.

PO 11: To demonstrate professional behavior & competencies to guest and the best customer service in the hospitality sector. To recognize the challenges & opportunities of working effectively with people in a diverse environment.

PO 12: Recognize the need for and engage in independent & lifelong learning.

Programmed Specific Objectives (PSOs) are specific statements that describe the professional career accomplishments that the program is designed. The PSOs of the B.Sc. in Hotel and Hospitality Management are as follows

PSO 1: CU Hospitality graduates will understand and demonstrate the core technical, analytical & conceptual skills appropriate for hospitality.

PSO 2: CU Hospitality graduates will apply the knowledge gained to manage and evaluate functional systems in hospitality operations.

PSO 3: CU Hospitality graduates will be able to offer exceptional guest service eminence.

The Hospitality faculty members have formulated the Programme Educational Objectives (PEOs). The PEOs are broad statements that describe the career and professional accomplishments that the program is preparing its graduates to achieve in three years subsequent to receiving the degree. The PEOs of the BSc. Culinary sciences are as follows:

PEO 1: CU Culinary science graduates will be well prepared to interpret the fundamental principles of Food Production which can be implemented in the Hospitality world.

PEO 2: CU Culinary science graduates will be able to acquire Basic knowledge of Food & their concepts and apply it professionally within realistic constraints such as environmental, social, economical, health and safety.

PEO 3: CU Culinary science graduates will be able to identify, create and invent with hands on experience in various culinary techniques using modern tools necessary for the Hospitality Industry.

PEO 4: CU Culinary science graduates will be trained, exposure and be aware on culinary skills, better career and holistic personal development as well as professional attitude towards ethical issues like team work, responsibility, accountability, multitasking and capability to relate the importance of culinary in social context.

Programme Outcomes (POs) are attributes of the graduates of the programme that are indicative of the graduates’ ability and competence to work as a Culinary professional upon graduation. Program Outcomes are statements that describe what students are expected to know or be able to do by the time of graduation. They must relate to knowledge and skills that the students acquire from the programme. The achievement of all outcomes indicates that the student is well prepared to achieve the program educational objectives down the road. The following 12 POs have been chosen by the UITHM Department of Chandigarh University. The Culinary sciences curriculum at CU has been designed to fully meet all the 12 Programme Outcomes:

PO 1: Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.

PO 2: Demonstrate the ability to prepare and serve foods typical of all types of foodservice facilities.

PO 3: Become aware of the many career possibilities in the culinary, baking & hospitality field and develop the skills necessary for employment.

PO 4: The ability to work productively as individual and in groups. To have leadership quality in multidisciplinary setting.

PO 5: Demonstrate the ability to analyze legal consequences that may arise while dealing with food.

PO 6: Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of dining while taking into consideration all aspects of basic menu planning including current nutritional trends.

PO 7: To demonstrate professional behavior & competencies to guest and the best customer service in hospitality sector. To recognize the challenges & opportunities of working effectively with people in diverse environment.

PO 8: Demonstrate an understanding of the various types of table service by preparing foods appropriate to each type of service.

PO 9: Demonstrate the abilities to convert recipe quantities, use standard weights and measures correctly and to write and follow standard recipe procedures.

PO 10: Utilize all large and small equipment’s correctly & safely in commercial kitchens and bakery.

PO 11: Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.

PO 12: Demonstrate the innovative methods and recipe and encourage the students for indulging into innovation.

Programme Specific Objectives (PSOs) are specific statements that describe the professional career accomplishments that the program is designed. The PSOs of the BSc. Culinary Sciences are as follows

PSO 1: CU Culinary science graduates will be prepared to handle specific domains of culinary wiz; Continental, Bakery and Patisserie, Indian food, Oriental.

PSO 2: CU Culinary science will be inculcated traits of practical training and refinement of cooking skills, including specialized and regional cuisines.

PSO 3: CU Culinary science will be able to provide students the foundation in the business aspects of the culinary industry, including purchasing, safety, cost control, financial and human resource management