Bachelor of Hotel Management and Catering Technology (BHMCT)
Bachelor of Hotel Management and Catering Technology Syllabus
The Bachelor of Hotel Management and Catering Technology (BHMCT) course is designed to provide students with the comprehensive skills and knowledge required to succeed in the dynamic hospitality industry. The curriculum covers a broad range of subjects such as food production, culinary arts, housekeeping management, food and beverage management, hotel accounting, and more. These subjects are tailored to equip students with the expertise needed in various domains within the hospitality sector.
Below is a detailed list of subjects typically covered in the BHMCT course, broken down by semester. The curriculum may vary slightly depending on the institution, but these are some of the core subjects taught in many colleges offering BHMCT programs.
BHMCT Subjects
| Semester | Subjects |
|---|---|
| Semester I | - Food Production I - Food and Beverage I - Housekeeping Operations I - Kitchen Operations Management I |
| Semester II | - Food Production II - Food and Beverage Service II - Marketing Management - Housekeeping Operations II |
| Semester III | - Food Production III - Food and Beverage Service III - International Hospitality Marketing Management - Accommodation Operations I |
| Semester IV | - Food Production IV - Food and Beverage Service IV - Accommodation Operations II - Traditional Patisserie |
| Semester V | - Mandatory Industrial Training - Culinary Practice - Hotel Economics - Food Science and Nutrition |
| Semester VI | - Advanced Food Production - Advanced Food and Beverage Service - Personality Development & Business Communication - Strategic Management |
| Semester VII | - Bar Operations & Banquet Management - Hotel Information Systems - Hotel Related Laws - Sales and Marketing II |
| Semester VIII | - Advanced Patisserie - Total Quality Management - Convention, Event Planning & Operation - Hotel Facilities Planning |
Key Highlights:
- Practical Knowledge: The subjects provide a balance of theoretical knowledge and practical experience, ensuring students are prepared for real-world challenges.
- Industry-Relevant Skills: Emphasis on culinary arts, housekeeping management, hotel accounting, and strategic management, among other essential topics.
- Industrial Training: Mandatory industrial training in Semester V offers hands-on experience in the hospitality industry.
- Advanced Topics: Later semesters cover advanced food production, hotel management systems, and event planning, allowing students to specialize.
The BHMCT curriculum is designed to ensure that graduates are well-prepared for leadership roles in the hospitality industry. By covering key subjects and providing opportunities for hands-on learning, students gain a well-rounded education that prepares them for a variety of careers in hotel management, food service, and catering technology.
