Course Name

BCT&CA--- Bachelor's in Catering Technology & Culinary Arts

Certification

OsmaniaUniversity, Hyderabad,Telangana,India

Course Overview

Sri International Institute of Hotel management is a renowned Institution dedicated to provide highest level of Culinary and Hospitality Skills Development Training through Top Class Programs. The academy believes in two dimensional focus of 'Technical Knowhow' and 'Hands on Experience' leading to Professional Excellency and Positive Attitude.
The BCT&CA is unique program designed to train and develop future leaders of the hospitality industry. BCT&CA is offered by the Osmania University, Hyderabad which is a UGC recognized University. The course duration is spread over three years, which includes a six months industrial training in five star or luxury hotels. The Course helps the student to understand hotel & catering operations in depth. It also gives students hands on work experience and monitored training through practical classes.

Minimum Entry Requirements

• The minimum qualification for admission is 10+2 system of Senior Secondary Education or its equivalent with English as one of the compulsory subject
• The Maximum Age limit is 25 years for candidates as on 1st July
• The student should be medically fit; the same should be certified by Registered medical officer

Course Duration

• The Course duration is spread across three years with Theory, Practical’s, and On the Job exposure.

Program Start Dates

• The Admissions for students is from April to September. The Course commences in the mid of July. Registrations for the program are based on first come first basis.

Aim

The overall aim of this course is to provide an education for students who aspire to get management positions in hospitality organizations in both the private and public sectors of industry. Students are introduced, through this course, to the wide choice of career opportunities available within the hospitality/tourism industry. On successful completion of the degree the graduates develop the following characteristics:

• The capacity and desire to read analytically a range of appropriate material, to think logically and to communicate clearly.
• The technical and managerial skills and product knowledge necessary for a career in the hospitality/tourism industry.
• An interdisciplinary approach to problem-solving and decision making.
• The personal competence necessary for careers at managerial level & operational levels

Course Curriculum

Bachelor’s in Catering Technology & Culinary Arts

1st Sem BCTCA
S. No	Sub Name
Th 1	Intro. Of Basic Food Production
Th 2	F & B Service - I
Th 3	Room Division Operation - I
Th 4	Hotel French
Th 5	Communicative Skills
Th 6	Hygiene, Safe Food Practies
Pr 1	Fundmentals of Food Production
Pr 2	F & B Service - I
Pr 3	Accomodation Operation - I
Pr 4	Front Office - I
Pr 5	Basic Computer Applications

2nd Sem BCTCA
S. No	Sub Name
Th 1	Food Production & Culinary Arts
Th 2	F & B Service - II
Th 3	Rooms Division Operations - II
Th 4	Culinary French
Th 5	Effectice Communication
Th 6	HACCP & Safety
Th 7	Environmental Studies
Pr 1	Culinary Skills Development
Pr 2	Dining Room Service
Pr 3	Accomodation Operations - II
Pr 4	Front Office - II
Pr 5	Computer Application

3rd Sem BCTCA
S. No	Sub Name
Th 1	Ethnic Indian Gastronomy
Th 2	Intermediate Pastry & Baking
Th 3	Meat Fabrication & Butchery
Th 4	F & B Matching
Th 5	Elec - 1 (Food Science)
Th 6	Elec - 2 (Nutirtion & Dietetics)
Th 7	Elec - 3 (Professional in Hotel Industry)
Th 8	Principles & Practices of Mgmt
Th 9	Hotel Accountancy
Pr 1	Indian & Continental Buffet
Pr 2	Classical Baking & Dessert Plate Composition
Pr 3	F & B Service Skills

4th Sem BCTCA
Sub Name
Industrial Training
Sessionals:
Submission of Training Certificate
Submission of Training Log Book
Submission of Materials & Info collected from the Hotels
Regularity / Punctuality
Viva Voice:
Submission /Presentation of the Project
Flash Presentation on the Topic given
Viva
Appraisals

5th Sem BCTCA
S. No	Sub Name
Th 1	Cold Kitchen & Culinary Arts
Th 2	Adv. Baking Science & European Confectionery
Th 3	F & B Management & Controls
Th 4	Stores Management & Controls
Th 5	Ele - 1 (Restaurant Management)
Th 6	Ele - 2 (Bar Operations)
Th 7	Ele - 3 (Wine Studies)
Th 8	Visual Art & Food Sculpture
Pr 1	Professional Garde Manger
Pr 2	Adv. International Pastry & Confectionery
Pr 3	Traditional Indian Sweets & Savouries

6th Sem BCTCA
S. No	Sub Name
Th 1	International Cuisine
Th 2	Artisan Braeds & Braed Art
Th 3	Oriental & Far Eastern Cuisines
Th 4	Emerging Cuisines of the World
Th 5	Ele - 1 (Labour & Food Laws)
Th 6	Ele - 2 (Facilities Planning & Kitchen Designing)
Th 7	Ele - 3 (Entrepreneurship in Hotel Industry)
Pr 1	Food Sculpture & Adv. Culinary Arts
Pr 2	3 Dimensional Visual Confectionery
Pr 3	Bread Sculpting & Artisan Breads
Pr 4	Advanced Oriental Cooking

Course Package

Bachelor’s in Catering Technology & Culinary Arts from Osmania university

Course & Proficiency Training

• Bachelor’s in Catering Technology & Culinary Arts (BCT&CA) -OU
• Certificate course in Personality Development (PD) - SIHM&CA
• Certificate Course in Business Communication(BC) – SIHM&CA

Course Kit

• Text Books
• Journals &Logs
• Study Guides &Hand outs
• Uniforms & Kit
• Course Guide

Accommodation (OUT SOURCED)

Fully furnished & serviced Dual bedded rooms. The Accommodation has an In-house warden who looks into the well keep of the students and manages the hostel. The Accommodation has a 24 hrs Security.

Industrial Training

The Industrial training is included in the course duration. Students are placed in international chains of hotels, resorts and Quick Service Restaurant’s all over India and Abroad. Students are exposed to standard operations of all major departments. This training is a hands-on live experience for students to perform in the actual Industry. The duration of Training period is 6 months.

Career & Placement Opportunities

Global growth and development of tourism have opened up innumerable openings. As a result graduate can look forward to following career opportunities:

• Management Trainee in Hotel and Allied Industry
• Guest/ Customer Relation Executive in Hotel and other Service Sectors
• Kitchen Management/ Housekeeping Management Trainee in Hotels
• Career Opportunities in Flight Kitchens
• Multi Skilled Executive in Fast Food Chains
• Hospital and Institutional Catering Executives
• Faculty in Hotel Management/ Food Craft Institutes (after gaining industry work experience)
• Cabin Crew in National and International Airlines
• Catering Officer or Chef in Cruise Lines
• Marketing/ Sales Executive in Hotel
• Executive in Tourism Development Corporations and Resort properties
• Self-employed entrepreneurs

The Training and Placement cell provides excellent infrastructure/facilitation to support every stage of the placement process. Arrangement for the pre training and placements talks, written test, interviews and group discussions are made as per the requirements of the organization as well as the students. A regular corporate interaction weaves the thread to create a mosaic for hundred percent placements.

Course Outcome

• Provide professional customer service that achieves a high level of customer satisfaction and enhances the guest experience
• Analyze the interdependence of various tourism sectors on a local, national and global scale when solving industry issues
• Apply essential human resources management competencies resulting in an ethical and productive hospitality work environment
• Apply basic cost control and revenue management techniques to maximize performance results of an enterprise. Evaluate financial information and financial implications related to business decisions to support the goals of a hospitality enterprise
• Produce service marketing, sales plans and collateral in order to increase revenue
• Support the provision of healthy, safe, secure, well-maintained and environmentally sustainable practices within the industry
• Develop ongoing personal & professional development strategies and plans to enhance leadership & management skills for the hospitality environment
• Employ various technologies, systems and computer applications for the hospitality industry
• Perform effectively as a member of a food and beverage team
• Perform effectively as a member of an accommodation operations team
• Demonstrate professional customer relations, with external customers and internal staff
• Demonstrate excellent culinary, bakery skills and effectively perform as a team member in the Kitchen and Bakery
• Graduates of our BCT&CA program will be knowledgeable hospitality leaders
• Graduates of our BCT&CA program will have influence and impact within a diverse hospitality organization
• Graduates of our BCT&CA program will be ethical leaders in their hospitality management roles
• Graduates of our BCT&CA program will possess the self-knowledge required for continued personal and professional development as hospitality leaders

Documents to Be Submitted

• 10th & 12th Mark sheets (Attested Photocopies) 1 set Originals, 1 Set of attested copy, 1 set of photocopy.
• Birth Certificate
• Transfer Or Leaving Certificate
• ID Proof
• 4 Passport size photographs

Fee Refund Policy

• Rejection: An applicant rejected by the school is entitled for refund of all money paid except for application fee & processing fee.
• Refund: No fees paid for a course or program will be refunded under any Circumstances, unless if program is called off by the Sri Institute of Hotel Management & Culinary Arts or not started within one month from the date mentioned course start date with on contract.

Further Study and Career Opportunities

The student can directly apply for any following study options post completion of the degree course:

• Masters in Hospitality, Tourism, Business and Management in India and abroad ( 2 Years)