The BCTCA (Bachelor of Catering Technology & Culinary Arts) at CGIHM is a 3-year undergraduate degree affiliated with Osmania University.
It is divided into 6 semesters, each combining theory classes and practical lab training, plus a compulsory industrial internship.

📌 Year 1 – Foundation

Semester I

Year1_Sem1_Theory_BCTCA

Theory Subjects:

• Fundamentals of Cooking & Baking – I

• Food & Beverage Service – I

• Introduction to Catering & Culinary Industry

• Hotel French – I

• Hygiene & Safe Food Practices

Practical Labs:

• Food Production (Basic Training Kitchen)

• Food & Beverage Service – I (Restaurant Basics)

• Housekeeping Operations – I

• Front Office Operations – I

• Communicative English – I

Semester II

Year1_Sem2_Theory_BCTCA

Theory Subjects:

• Fundamentals of Cooking & Baking – II

• Food & Beverage Service – II

• Hotel French – II

• HACCP & Food Safety

• Environmental Studies

Practical Labs:

• Culinary Skills Development

• Dining Room Service

• Housekeeping Operations – II

• Front Office Operations – II

• Communicative English – II

📌 Year 2 – Intermediate Skills

Semester III

Year2_Sem3_Theory_BCTCA

Theory Subjects:

• Traditional Indian Gastronomy

• Intermediate Pastry & Baking

• Food Science

• Basic Accountancy

• Principles & Practice of Management

• Elective – I (Choose one: Commodities / Nutrition & Dietetics / Food Photography & Design)

Practical Labs:

• Indian & Continental Bulk Cooking

• Classical Baking & Dessert Plate Composition

• Butchery

• Food & Beverage Service Skills

Semester IV – Industrial Training

Year2_Sem3_Theory_BCTCA

• A 16-week compulsory Industrial Training is undertaken in reputed hotels, restaurants, or resorts, in India or abroad (based on placement opportunities).

• Students gain real-world exposure in core departments such as Food Production, Bakery, Food & Beverage Service, Front Office, and Housekeeping.

• This internship is university-assessed and forms a mandatory core component of the BCTCA degree.

📌 Year 3 – Advanced & Specialization

Semester V

BCTCA Sem-5 Theory

Theory Subjects:

• Advanced Garde Manger & Culinary Arts

• Advanced Baking & European Confectionery

• Food & Beverage Management & Controls

• Stores Management & Controls

• Elective – II (Choose one: Restaurant & Food Service Ops / Brewery & Bar Ops / Viticulture)

Practical Labs:

• Professional Garde Manger Skills

• Hot Food Plating

• Artistic Plated Desserts & Cakes

• Traditional Indian Sweets

• Indian Street Food & Savouries

Semester VI

Year3_Sem6_Theory_BCTCA

Theory Subjects:

• International Cuisine

• Artisan Breads & Bread Art

• Emerging Cuisines of the World

• Elective – III (Choose one: Kitchen Design / Packed Foods / Entrepreneurship in Culinary Industry)

Practical Labs:

• Piece Montée (Showpiece Desserts)

• 3D Confectionery & Centerpieces

• Food & Ice Sculpture

• Bread Sculpting & Artisan Breads

• Pan-Asian Cooking

⭐ Summary

• Year 1: Foundations in cooking, bakery, F&B service, hotel operations, hygiene.

• Year 2: Indian gastronomy, pastry, food science, management + 16-week Industrial Training.

• Year 3: Advanced culinary, international cuisines, food management, artistic presentations.

By the end, you’ll be industry-ready with strong theoretical knowledge, practical expertise, and professional internship experience.

You can apply for the BCTCA program in two ways:

1. Online Application – Fill out the application form through our admissions portal (embedded on this page). Submit your details and documents directly online.

2. Walk-in Application – Visit the CGIHM campus in Hyderabad to collect and submit the admission form in person.

💡 If you need help, you can also book an Online Counseling Session, where our admissions team will guide you through the process.