BACHELOR OF CATERING TECHNOLOGY AND CULINARY ARTSCulinary Academy India
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.
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.
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.
What you'll learn on the course
Fundamentals of Food Production
Food & Beverage Service
Hygiene & Sanitation
Basic Computer Applications
Principles of Indian Gastronomy
Baking Principles & Pattisserie
Food & Beverage Matching-I
Nutrition & Food Science
Principles of Management & Organizational Behaviour
Culinary Art & Concepts
Food & Beverage Matching - II
Labour Legislation & Hotel Law
Teachers and trainers (1)
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.