BACHELOR OF CATERING TECHNOLOGY AND CULINARY ARTS

Culinary Academy India
In Hyderabad

Free
You can also call the Study Centre
40234... More

Important information

  • Bachelor
  • Hyderabad
  • Duration:
    3 Years
  • When:
    20/07/2017
  • Credits:
Description

The core of curriculum in Bachelor of Catering Technology & Culinary Arts (BCT & CA) offers the most intensive and complete training in classic techniques of professional cooking. Our Curriculum is the hands on instruction of basic cooking, baking and presentation skills and the theoretical knowledge that must underline competency. The objective is to teach the students what works in both the front and the back of the house along with the reasons it works. The course structure is divided into one year and four Semesters.
Suitable for: The food industry offers an incredibly bright future and has been the most consistent industry in terms of growth, employment generation and individual career advancement unlike the IT and other industries food industry has been supporting 20% of the world's existing jobs and the demand for qualified, trained and skilled personnel has always been on the increase. Also the careers in this industry are highly stable ,rewarding and highly enterprising.

Important information
Venues

Where and when

Starts Location Timetable
20 July 2017
Hyderabad
6-3-1219/6A,Umanagar,Begumpet, 500016, Andhra Pradesh, India
See map

Frequent Asked Questions

· What are the objectives of this course?

BACHELOR OF CATERING TECHNOLOGY AND CULINARY ARTS (BCT&CA) is a Three Year Full Time course being offered under the Faculty of Technology, Osmania University, Hyderabad. The duration of the course is three academic years consisting of one year and four semesters of minimum 36 weeks of instruction in a year and 16 weeks of instruction per semester.

· Who is it intended for?

Candidate should be of minimum 17 years of age at the time of commencement of the course. A pass in 10+2 scheme approved by the Osmania University, Hyderabad with a minimum of 50% aggregate marks in any stream. Candidates who have appeared Intermediate (10+2) / XII Std. examination or equivalent can also apply for BCT&CA course and the admission is subject to clearing the qualifying examination. Candidate for whom English is not their medium of instruction must demonstrate competency in English in the selection procedure . Non Resident Indians (NRI) / Foreign students should submit their relevant documents while applying for the course. The entire process of admission will be handled by the Dean Foreign Affairs, Osmania University, Hyderabad.

· Requirements

ELIGIBILITY Candidate should be 17 years of age at the time of commencement of the course. A pass in any 10+2 scheme approved by the Osmania University with minimum of 50% aggregate marks in any stream. Candidate for whom English is not their medium of instruction must demonstrate competency in English. In the selection procedure at the time of enrollment. Non Resident Indians (NRI) should submit their relevant documents.

· Qualification

12 std passed

· What marks this course apart?

This is the best course for students aspiring to become chefs or any other culinary arts and catering technology related fileds

· What happens after requesting information?

An all India entrance examination will be conducted

· When will be ENROLLMENT / SELECTION / ADMISSION

An admission notification is published in leading national dailies of the country and on the internet. Application Form can be availed from the Academy's Administration Office on payment of Rs. 500/- in cash or by sending a Demand Draft drawn in favour of Paragon Educational Society, payable at Hyderabad. Candidates who have appeared Intermediate (10+2) / XII Std. examination or equivalent can also apply for BCT&CA course and the admission is subject to clearing the qualifying examination. Candidate for whom English is not their medium of instruction must demonstrate competency in English in the selection procedure . Candidates fulfilling the entry criteria and who have applied by filling the application form with photocopies of all relevant certificates will be called for the selection process. (Date will be intimated as and when finalized). Sixty candidates will be enrolled in the month of June every academic year based on their performance in the overall selection process which includes an All India Entrance Examination held in HYDERABAD followed by a Group Discussion Round and Personal Interview. All selected candidates will have to enroll themselves in the month of June by paying full-prescribed fee and submitting all relevant Original Certificates. Candidate should submit a physical fitness certificate by a registered medical practitioner in the enclosed format.

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What you'll learn on the course

Fundamentals of Food Production
Food & Beverage Service
Accommodation Operations
Front Office
Culinary French
Communicative English
Hygiene & Sanitation
Environmental Studies
Basic Computer Applications
Principles of Indian Gastronomy
Baking Principles & Pattisserie
Food & Beverage Matching-I
Nutrition & Food Science
Principles of Management & Organizational Behaviour
Computer Applications
Basic Accountancy
Culinary Art & Concepts
European Confectionery
Food & Beverage Matching - II
Labour Legislation & Hotel Law

Teachers and trainers (1)

Syed Abdul Attique syed
Syed Abdul Attique syed
Asst. Professor / Chef Instructor Indian Confectionery, Management stu

Course programme

Brand CAI... We provide the young people of this great nation with a platform which is complete with all the required tools, equipment, facilities and technology to become future chefs who are proud about cooking. Our friendly atmosphere and small group classes place high emphasis on skill development and make them fit into a professional work force in managing large professional kitchens both nationally and internationally.

Additional information

For more details contact 04023418064 or mail us at iactca@yahoo.co.in