Bachelors Degree in Catering Technology and Culinary Arts
BCT & CA offered by Osmania University as a specialization in the study of Hospitality Management. The students gain the most comprehensive training to seek top management positions in the hospitality industry. Apart from training the students in all the core areas of the hospitality industry, the students get the specialization in the area of Food Production Department with technical skills, management training and exposure to the Culinary Arts that creates a well balanced individual with many opportunities for career growth. Our graduates are prepared for immediate entry into a growing job market as professional chefs.
FIRST SEMESTER
Theory
Introduction to Basic Food Production
Basic Baking &Patisserie
Food & Beverages Service-I
Room Division Operations-I
Hotel French-I
Communicative English-I
Hygiene, Safe Food Practices
Practical
Fundamentals of Food Production
Food & Beverages Service-I
Room Division Operations-I
SECOND SEMESTER
Theory
Food Production and Culinary Arts
Food & Beverage Service-II
Rooms Division Operations-II
Hotel French-II
Communicative English-II
HACCP & Safety
Environmental Studies
Practical
Culinary Skills Development
Dining Room Service
Rooms Division Operations-II`
THIRD SEMESTER
Theory
Ethnic Indian Gastronomy
Intermediate Pastry & Baking
Butchery & Fish Mongery
Food and Beverage Matching
Elective – I
Principles & Practice of Management
Hotel Accountancy
Practical
Indian & Continental Buffet
Classical Baking & Dessert plate Composition
Food & Beverage Service Skills
FOURTH SEMESTER
Industrial Training
FIFTH SEMESTER
Theory
Cold Kitchen & Culinary Arts
Advanced Baking & European Confectionery
Food & Beverage Management & Controls
Stores Management & Controls
Practical
Professional Garde Manger
Advanced International Pastry & Confectionery
Traditional Indian Sweets &Savouries
SIXTH SEMESTER
Theory
International Cuisine
Artisan Breads & Bread Art
Oriental & Far Eastern Cuisines
Emerging Cuisines of the World
Elective – III
Food Sculpture & Advanced Culinary Arts
Practical
Three Dimensional Visual Confectioneries
Bread Sculpting & Artisan Breads
Advanced Oriental Cooking1