3 Years
Under Graduate
Arts
Full Time
The Bachelor of Catering Technology and Culinary Arts (BCTCA) syllabus includes subjects related to culinary skills, food production, nutrition, kitchen management, and hospitality.
The syllabus for the Bachelor of Catering Technology and Culinary Arts (BCTCA) program typically covers a comprehensive range of subjects related to culinary arts, food production, and hospitality management. Students can expect to study core topics such as culinary techniques, food safety and sanitation, menu planning, nutrition, pastry and baking, kitchen management, and international cuisine.
1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA]
| S.no | Subjects |
| 1 | Introduction of Basic Food Production |
| 2 | Accommodation Operations |
| 3 | Food Production and Culinary Arts |
| 4 | Environmental Studies |
| 5 | Intermediate Pastry & Baking |
| 6 | Food and beverage Matching |
| 7 | Nutrition and dietetics |
| 8 | Principles and practices of management |
2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA]
| S.No | Subjects |
| 1 | Front Office Operations |
| 2 | Introduction to Management |
| 3 | Food & Beverage Service |
| 4 | Ethnic Indian Gastronomy |
| 5 | Hygiene, Safe Food Practices |
| 6 | Culinary French |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA]
| S.no | Subjects |
| 1 | HACCP & Safety |
| 2 | Meat Fabrication and Butchery |
| 3 | Food Science |
| 4 | Professionalism in hotel Industry |
| 5 | Hotel Accountancy |
| 6 | Baking Principles & Patisserie |
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