Our Programs
Graduate Programs
Affiliated to Osmania University, Hyderabad
BHMCT is a three-year intensive programme for students who want to carve a niche in Hotel Management. The students are equipped with intellectual & leadership capabilities allowing the student to move into diverse managerial roles in prestigious national and international Hospitality Firms. Its multi-disciplinary approach focuses on critical analysis of management styles & strategic thinking required to succeed in hotel management.
- Fundamentals of Food Production
- Introduction to Food & Beverage Department
- Introduction to Accommodation Operations
- Introduction to Front Office
- Basic French
- Communicative English
- Hygiene, Sanitation & HACCP
Practical
- BTK-Indian & Bakery
- Basics of Food & Beverage Service
- Accommodation Operations
- Front Office
- Basic Computer Applications
- To visit 5-star hotel for orientation
- Introduction to Continental Cookery
- Fundamentals in Food & Beverage Operations
- Accommodation Operation Procedures
- Basic Front Office Procedures
- Hotel French
- Hotel Communication & Etiquettes
- Environmental Studies
Practical
- BTK –Continental
- Food & Beverage Operations
- Accommodation Operation Procedures
- Front Office Procedures
- Level 1 basic French course from alliance franciase
- Indian Regional Cuisine
- Beverages-Service
- Linen & Laundry Operations
- Front Office Operations
- Food and Beverage Management
- Principles & Practices of Mgt
- ELECTIVE – I: Discipline Specific Elective Course:
- Production –Anthropology of food.
- Service —Bar Management
- Accommodation Operations–Trends in Accommodation Operation
- Front Office —Front Office Administration
Practical
- Quantity Training Kitchen
- Beverages-Service
- Laundry Operations
- Front Office Operations
- Certification in Bartending from International Bartending Agency
- Certification programme from City & Guilds, U.K
Industrial Training for 16 weeks at 5 Star hotels
- Advanced Food Production
- Advanced Food & Beverage Service
- Interior Design & Flower Arrangements
- Front Office Accounting Management
- ELECTIVE -II 1. Bread Art 2. Cruise line Operations & Galley Familiarization 3. Visual Foods
- Hotel A/c & Financial Mgt.
- Introduction to Research in Hospitality & Tourism
Practical
- Advanced Training Kitchen
- Advanced Food & Beverage Services Lab
- Interior Design & Flower Arrangements Lab
- Front Office Accounting Management
- Larder & Kitchen Management
- Food & Beverage Service Management
- Accommodation Operations Management
- Front Office Management
- ELECTIVE -III 1. Labour & Food Laws 2. Hotel Engineering 3. Customer Relationship & Retail Management. 4. Entrepreneurship in Food Industry
- Hotel Facility Planning.
Practical
- Larder Kitchen Lab
- Banqueting & Cold Buffet Lab
- Project Report
BCTCA 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 six semesters / 16 weeks of instruction per semester.
- Introduction of Basic Food Production
- Food & Beverage Service-I
- Rooms Division Operations-I
- Hotel French
- Communication Skills
- Hygiene, Safe Food Practices
Practicals
- Fundamentals of Food Production
- Food & Beverages Service-I
- Accommodation Operations-I
- Front Office-I
- Basic Computers Applications
- To visit 5 star hotel
- Food Production and Culinary Arts
- Food & Beverage Service-II
- Rooms Division Operations-II
- Culinary French
- Effective Communications
- HACCP & Safety
- Environmental Studies
Practicals
- Culinary Skills Development
- Accommodation Operation-II
- Front Office-II
- Computer Applications
- Diploma in French from Alliance Francaise
- Ethnic Indian Gastronomy
- Intermediate Pastry & Baking
- Meat Fabrication and Butchery
- Food and beverage Matching
- Elective
- Food Science
- Nutrition and dietetics
- Professionalism in hotel Industry
- Principles and practices of mgt
- Hotel Accountancy
Practicals
- Indian and continental buffet
- Classical Baking and dessert plate composition
- Food and Beverage skills
- Certification programme from City & Guilds, UK
Industrial Training for 16 weeks at 5 Star hotels
- Cold Kitchen & Culinary Arts
- Advanced Baking & European Confectionery
- Food & Beverage Management & Controls
- Stores Management & Controls
- Elective – II A) Restaurant Management B) Bar Operations C) Wine Studies
Practicals
- Visual Art & Food Sculpture
- Professional Garde Manger
- Advanced International Pastry & Confectionery
- Traditional Indian Sweets &Savouries
- International Cuisine
- Artisan Breads & Bread Art
- Oriental & Far Eastern Cuisines
- Emerging Cuisines of the World
- Elective – III A)Labour &Food Laws B) Facilities planning and Kitchen Designing C)Entrepreneurship in Hotel Industry
Practicals
- Food Sculpture & Advanced Culinary Arts
- Three Dimensional Visual Confectionery
- Bread Sculpting & Artisan Breads
- Advanced Oriental Cooking
Global Certified Programs
- Diploma in Culinary Arts from City & Guilds , UK
- Diploma in Food Preparation and Cooking (Patisserie)
- Diploma in Food and Beverage service
- Diploma in Travel and Tourism
If you are passionate about producing works of Art in cuisine, here’s the program to give you an opportunity to build your skills in the culinary art and make you an expert chef. This program is about fine-tuning your expertise; from sharpening your knife skills to the impeccably executing of dishes and the plating presentation techniques thereof. The course will teach you all about culinary delights and introduce you to catering operations, menu planning and wine appreciation. At Roots you are taught by the experts and you will also gain invaluable on-the-job experience.
The program is from City & Guilds, UK and it is universally recognized.
The Level 2 Diploma in Patisserie is for candidates who wish to work in the hospitality industry and specialise in Patisserie. They will already have knowledge of the basic principles of kitchen work, or will demonstrate the commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.
What does the qualification cover?
The qualification covers food safety and safety at work and the preparation, cooking and finishing of a wide range of patisserie products.
The Level 2 Diploma Food and Beverage Service is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of restaurant or bar work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.
What does the qualification cover?
The qualification covers both food safety and safety at work, menu knowledge and design, customer service and handling payments and food and beverage service and product knowledge.
The levels 2 Diploma in International tourism is for candidates who wish to work in the tourism industry. They will already have knowledge of the basic principles of a travel agency, tour operation or will demonstrate the commitment and enthusiasm to work and study in order to supplement their existing knowledge.
What does the qualification cover?
The qualification covers basic principles skills, knowledge, and qualities required for succeeding in the travel and tourism industry.
Career Enhancement Diploma Programs
In this era of globalisation, the Hotel Management industry is becoming more and more universal. The opportunities of trained Hotel Management professionals are ascending on an international platform. Students pursuing this field should possess strong communicative skills in multiple languages. A good knowledge of French vocabulary related to the cuisine and a good command over the language is a necessary prerequisite for students to excel in Hotel Management Industry, especially for overseas assignments. Roots offers diploma program in French Language from Alliance Francaise, for the students to excel in the placements.
In the hospitality industry, the importance for Soft Skills is phenomenal. The basic tenets of soft skills have to be mastered to create your edge in the industry be it the etiquette or communication skills or crisis management through tact. Here, what cardinally matters is how you welcome the guest and make him feel welcome, and your etiquette (both personal, behavioural and culinary) should be without any blemish. Roots offer a diploma in Soft Skills to make the students evolve and shine in the Hospitality Industry.
