At CGC Landran, the B.Voc. in Hospitality and Catering Management is a three-year skill-based vocational degree designed to prepare students for hands-on roles across hotels, restaurants, catering operations, aviation, cruise lines, event management, and tourism.
The program focuses on practical learning in hotel operations, culinary arts, food production, catering, food and beverage service, menu planning, food safety, hygiene, and guest relations. With industry-oriented training and global internship opportunities, students build the operational skills required to work across different levels of the hospitality and service industry.
The B.Voc. in Hospitality and Catering Management program provides hands-on training across the core functions that keep hospitality businesses running. Students learn through practical exposure, skill-based training, and industry-focused learning that prepare them for real workplace environments.
Key Training Areas Include:
Diploma Holders & Graduates of B.Voc. in Hospitality and Catering Management from CGC Landran are prepared for customer-facing and operations-based roles across hotels, restaurants, aviation, cruise lines, catering businesses, tourism organisations, and event management companies.
Career Opportunities Include:
The B.Voc. in Hospitality and Catering Management program offers multiple entry and exit options, allowing students to build skills step by step and enter the industry at different stages of learning.
At CGC Landran, students get exposure to active service sectors where practical skills, guest handling, food service, and operations knowledge are highly valued. The program helps students explore career opportunities across domestic and international hospitality environments.
Employment Sectors: Hotels, Restaurants, Aviation, Cruise Lines, Event Management, Tourism
Industry Linkages and Global Internship Opportunities
and many more..
CGC Landran’s hospitality ecosystem includes practical learning facilities such as basic and advanced training kitchens, training restaurants, bakery and confectionery labs, housekeeping and laundry labs, front-office labs, computer labs, food science laboratories, and other student support facilities.
