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.
ELIGIBILITY
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Candidate should be 17 years of age at the time of commencement of the course. |
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A pass in any 10+2 scheme approved by the Osmania University with minimum of 50% aggregate marks in any stream. |
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Candidate for whom English is not their medium of instruction must demonstrate competency in English. In the selection procedure at the time of enrollment. |
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Non Resident Indians (NRI) should submit their relevant documents. |
ENROLLMENT
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An admission notification is published in leading national dailies of the country. |
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Candidates fulfilling the entry criteria will be called for the selection process. (Date will be intimated as and when finalized). |
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Batch consisting of 60 candidates will be enrolled in the month of June based on their performance in the overall selection process which includes a Written Test, Group Discussion & Personal Interview. |
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All candidates will have to enroll themselves in the month of June by paying full-prescribed fee and submitting relevant Original Certificates. |
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Candidate should submit a physical fitness certificate by a registered medical practitioner in the enclosed fitness certificate. |
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Candidates who have appeared XII STD examination or equivalent can also apply but the admission is subject to clearing the qualifying examination. |
Application Form is availed from the academy’s Administration Office on payment of RS. 500/- in cash or D.D. drawn in favour of Paragon Educational Society, payable at Hyderabad.
(Or)
Application form can also be downloaded from our website & the filled in Application form has to be sent accompanied with D.D of RS. 500/- drawn in favour of Paragon Educational Society, payable at Hyderabad.
Click here to download Application Form  (171 KB)
SYLLABUS/ CURRICULUM
| Gastronomy - This program opens the door to the basics of Cuisine. From day one students begin to master the basic skills from how to hold a knife properly, how to peel vegetables or how to truss a chicken. As the term progresses, the working techniques become more complex. Demonstrations become more menu-oriented, incorporating such elements as Organization, preparation, balance and timing. |
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| Patisserie & Confectionery Arts - This program is divided into basic, intermediate and superior Patisserie. A vigorous and exciting subject allowing students to develop the basic techniques of Classic Patisserie while being introduced to aspects of the commercial kitchen. The student progressively learns to prepare a wide selection of desserts & cakes served in restaurants & Patisserie shops. The superior Patisserie combines all the knowledge, techniques and artistic skills of the Basic & Intermediate levels and encourages you to personalize your work. It consists of Plated Desserts, Chocolate, Decorative Sugar work and Pastillage. |
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| Bread Art - To develop a professional approach to making International Breads, focusing on ingredients selection, leavening agents, proving time, baking temperatures and glazing of the end products. Rectification of faults in dough and batters before baking and identification of errors in final products. Develop knowledge and interest in Buffet Presentation & Bread Show -Pieces. |
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| Advanced Garde-Manger Arts / Culinary Arts - To emphasize the importance of appearance, garnishing, presentation and eye appeal in order to increase the acceptability and make food look good. The students are also acquainted with the latest trends in the Cold Kitchen strongly emphasizing on creativity, arts and skills. Students endeavour to learn carving both edible and inedible show pieces generally used in food service establishments. Students master the art of Fruit and Vegetable Carvings, Ice carving, Butter & Tallow Sculpture and Styrofoam. Modern ways of decorating foods such as ‘Chaud-Froid’ paintings, jelly Logos and Mash Potato Sculpture are also taught. An unusual component of this course is the theory and practice of Charcuterie and the art of Sausage making, smoking and Curing. |
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Meat Fabrication and Charcuterie - Students learn meat grading procedures and techniques, ways to identify meat quality and yield testing through classroom lectures and demonstrations. Fabrication of whole meats into primal cuts and portion cuts are taught keeping in mind the classical French and American meat cuts and also the local hotel and restaurant cuts. Pate’s and Galantines, Sausage making and meat preservation are also given due importance. Marinating and dressing of meats is also the part of the subject.
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Oriental & Far Eastern Cooking - Whether you call it Szechuan or Cantonese, Peking or Hunan, the Thai Curry or the Singapore Noodles, Nasi-Goreng from Indonesia or Japanese Sushi, students are exposed to the fine delicacies of all these regions to ensure that they are not lost in the international market. Special emphasis is put on the a la carte type of food preparation so as the student will learn how to pick up orders and also get an insight into order pick up sequence and speed of processing the orders.
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Indian Regional Cuisine - Throughout the programme Indian Cuisine is fully emphasised. Students are introduced to the basics of bulk Indian Cooking. Focus is on the mixing and combining the ingredients in right proportions in large quantities and rectification of errors to avoid wastage. The Course explores the use of indigenous ingredients in the preparation of traditional and contemporary Indian Regional Food built upon established culinary principles. Theme buffets & presentations is a mandatory part of the curriculum. All the states of India are given due importance with aspects such as history, culture, eating habits etc.
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| Indian Confectionery - Students develop practical knowledge about the fundamentals of Indian sweets and individually learn to prepare basic Indian desserts. Due emphasis is given to milk and “chenna” based desserts and variety of delicious halwas. Students also develop confidence in handling the preparation of various Indian snacks and savories commonly prepared in the hotel industry. |
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| International Cuisine - Through lectures, demonstrations and hands on cooking techniques of food preparations are taught to the students. Emphasis is laid on ingredients and spices, mixing of ingredients, taste development and product analysis in relation to a wide variety of international cuisines. Students research and prepare representative regional foods from the Asian, European and American continents. Special interest is taken on French and Oriental seasonings, ingredients and cooking techniques. This subject mainly deals with hot food preparation. |
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| Food and Beverage Matching - To learn about the Food and Beverage Service Department, skills and profiles of F&B Service staff. To develop knowledge about menu awareness, method of table lying, operating equipment and procedure of service. Students are introduced to various alcoholic beverages, their history, manufacture, classification, storage, mixing and service. The goal of this subject is to teach the student chefs the role of wine, spirits and beverages in professional food service. Students learn the principles of F&B management, purchase, storing, issuing, pricing and merchandising. |
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Drawings and Graphics - To introduce the students to basics of art in relation to drawing, sketching & pictorial representation so as to enable them to develop their artistic and visualizing skills in relation to food presentation. Develop skills in 3-Dimensional work such as sculpting and moulding, using food commodities like ice, tallow, chocolate, marzipan, etc.
Management - To know the basic management principles and it’s applicability in catering and hospitality business. Improving supervisory skills, understanding the challenges of supervising work and teams in food production and service settings. To learn the theory of materials management focusing on procurement, storing and ordering. To give an insight into concepts of Organizational Behaviour and Human Resource Management and their application to catering businesses and hospitality establishments. Focus is given on teamwork and communication skills.
French - To enable the students to frame, speak and write simple sentences, phrases and understand general terms pertaining to hotel and catering activities. Culinary French is also emphasized as it helps in menu development.
Finally, A Chef’s job involves not only cooking but also budgeting, planning, cost control, purchasing, selling & public relations do come uninvited. The Academy grooms every single individual to face the loads of responsibility shouldered over a chef.
Communication Skills, Personality Development, Industrial Labour & Hotel Laws, Kitchen Designing, Food & Beverage Costing form an integral part of their curriculum.
FAQ's
1. What is Culinary Arts?
The word "culinary" is defined as something related to, or connected with cooking. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. A culinarian (a chef) is a person indulged in culinary arts.
2. How is the course "BCT & CA" different from "Hotel Management courses"?
Hotel Management course gives an insight of each and every department of the hotel thereby making it very generalized. BCT&CA is more focused in the field of Food Production. Students are groomed to become chefs. To be more precise it's a specialization in the field of hotel management with kitchen orientation.
3. What are the job prospects one can opt after persuing this course?
Hotel industry, Airline Catering, Railway Catering, Industrial / Hospital Catering, Food Photography, Entrepreneurship, Cruise lines, food related business houses, consultancy, Teaching etc.
4. Is the course recognized?
The academy is affiliated to the Osmania University Hyderabad & approved by Andhra Pradesh State Council of Higher Education. On successful completion of the course student is awarded a Bachelor's Degree in Catering Technology & Culinary Arts
5. Do you guarantee placements?
Every deserving candidate of the college will be provided with a proper placement. We guarantee that minimum of 10 companies will visit the campus for recruitment.
6. Is the institute tied up/attached to any hotel?
The institute is not attached with any hotel, however we are recognized by all the major hotel chains in India & Abroad. The Oberoi's, Taj Group of Hotels, ITC WelcomGroup,The Hyatt,The Leela,The Hilton, Sheraton, P&O Princess Cruises UK, USA, Pullmantur Cruises, Costa Cruise Lines, Italy etc. are few of the companies which visit the campus for training & job recruitment.
7. What are the other activities that happen in the college?
Apart from academics the students are encouraged in cultural, sports & literary activities for an overall personality development.
8. How many girl candidates join this course?
Girl candidates are very much in demand especially as chefs. Due to odd shift timings & rigorous work only the determined, interested & hard working candidates opt for the course. On an average we have 5 girls in a batch.
9. What will be the fee structure for the course?
RS 40,000/- (University prescribed tuition fees)- per annum, however the candidate have to procure uniforms, tool kit, study materials,journals,2 piece suit and also should pay additionally for the working lunch provided for every academic year.
10. Are there any other costs involved apart from the fee for the course?
Students are given periodic assignments and projects for which they have to bear the cost. In the 2nd year 2nd semester the students have to submit a CD ROM Presentation on the allotted topic as part of their curriculum. Apart from this they have to bear the examination fee charges as prescribed by the university.
11. Do you provide hostel facility?
Yes. The institute is attached with a 30-bed hostel. It is mandatory for all the out station candidates to stay in the hostel in the first year.
12. What is this Industrial Training all about?
As part of the curriculum a student has to complete a 16 weeks of industrial exposure training in the 2nd year 2nd semester in reputed hotels of India. The academy takes the responsibility of providing Industrial Training. During the training the student is paid a stipend. However he will have to bear the expenses for accommodation, conveyance and food if away from his native place. Meals on duty will be provided by the organization.
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