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Home  /  Programmes  /  Bachelor of Hotel Management and Catering Technology (Hons.)

Bachelor of Hotel Management and Catering Technology (Hons.)

Duration: 4 Years Category: Graduate Programs
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Programme Details

About the Programme

BHMCT is a four years degree which the aspirants can pursue after qualifying Class 12th examinations from any stream with Minimum 45% from 12th Class and further 5% relaxation is given to SC/ST.. The degree programme is a combination of theory and practical subjects in relation to the hospitality industry, therefore, the students will study subjects like Bakery, kitchen, food and beverage service, housekeeping, Fundamentals of Accounting etc. along with foreign languages. 
The course-curriculum for the Programme is designed with a vision to make graduates adopt an interdisciplinary approach so that they can Join the hospitality as skilled professionals.

Industry Immersion

A Bachelor of Hotel Management and Catering Technology is an undergraduate degree program designed for students who want to opt for a career in the hospitality sector. Individuals can opt for this course after successfully completing their 10+2 level of education.

Eligibility Criteria

10+2 or equivalent in any stream with English as a compulsory subject from a recognized board/University and having atleast 50% marks

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Fee Structure & Scholarships

Program Fee Details

Fee Type Amount
Programme Fees (per Semester) ₹65000
Examination Fees ₹3000
International Fee (USD) $2800

Merit Based Scholarship Scheme

Unlock up to 90% Scholarship through CTSET, with scholarships worth Rs 40 Crore! Get access to top-quality education at CT University, Ludhiana — without the financial burden.

Slab >=60% - 74.99% >=75% - 89.99% >=90% & Above
Fee ₹60000 ₹55000 ₹50000

Students can avail these slots depending on the marks they have scored. Each slot reflects a different academic range, helping students understand where they stand and what benefits they qualify for.

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Course Curriculum

3RD SEMESTER SUBJECTS

Introduces the diverse culinary traditions, ingredients, cooking methods, and food cultures of major regions of India.

Provides hands-on training in the preparation, presentation, and service of traditional dishes from different regions of India.

Develops comprehensive knowledge of food and beverage service operations, including restaurant organization, menu planning, service procedures, cost control, and guest relations.

Provides practical training in professional food and beverage service operations through simulated and real-service activities.

Introduces the integrated operations of front office and housekeeping departments and their role in effective hotel management.

Provides practical exposure to front office and housekeeping procedures through demonstrations, simulations, and operational exercises.

Introduces the principles and procedures of first aid for managing common injuries, accidents, and medical emergencies.

Introduces basic French language skills and hospitality-specific vocabulary for professional communication.

Develops advanced entrepreneurial competencies through business ideation, opportunity evaluation, business planning, innovation, and venture development.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

Introduces students to an additional Indian or foreign language to enhance their linguistic and intercultural communication abilities.

Modern Indian Languages
  • Basic French
  • Basic Korean
  • Basic Spanish

Learn-One-More-Bharatiya-Bhasha
  • Basic Hindi
  • Basic Punjabi
  • Basic Urdu

4TH SEMESTER SUBJECTS

Provides students with hands-on industry experience by exposing them to real-world operations in hotels, restaurants, resorts, airlines, and tourism organizations.

5TH SEMESTER SUBJECTS

introduces the legal principles, regulations, and statutory requirements governing the hospitality industry.

International Cuisines
This course develops knowledge and practical skills in the preparation, presentation, and service of major international cuisines.

Art of Baking
This course introduces students to the principles, techniques, ingredients, equipment, and processes involved in baking and confectionery.

International Cuisines Lab
This practical course provides hands-on training in the preparation and presentation of selected international cuisines.

Art of Baking Lab
This practical course provides hands-on experience in baking and confectionery operations. Students practice the preparation of breads, cakes, pastries, cookies, desserts, and related products using appropriate ingredients, equipment, and techniques.

Food & Beverage Management
This course develops managerial knowledge and skills required for effective food and beverage operations.

Bar Management
This course introduces the principles and practices of managing bar operations in hospitality establishments.

Food & Beverage Management Lab
This practical course provides hands-on training in managing food and beverage operations.

Bar Management Lab
This practical course develops operational and managerial skills through hands-on bar activities.

Hotel Engineering & Maintenance
This course provides an understanding of engineering systems, utilities, equipment, and maintenance practices essential for hotel operations.

Principles of Hospitality Management
This course introduces the fundamental principles and practices of hospitality management. management, guest service, communication, leadership, quality management, and emerging trends.

Explores the relationship between Indian festivals, traditional food, cultural heritage, and tourism experiences.

Introduces concepts and techniques for managing stress, developing emotional resilience, and maintaining personal well-being.

Develops advanced entrepreneurial skills related to venture planning, business development, innovation, financial awareness, and strategic decision-making.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

Introduces the principles of disaster preparedness, risk assessment, mitigation, response, and recovery.

6TH SEMESTER SUBJECTS

This course provides an understanding of human resource management practices in the hospitality industry. It covers human resource planning, recruitment, selection, training and development, performance appraisal, compensation, employee relations, motivation, and retention.

This course introduces the fundamental concepts and processes of research in hospitality and tourism.

This course develops advanced culinary knowledge and skills required for professional food production operations.

This practical course provides hands-on training in advanced food production techniques and professional kitchen operations.

Banquet and Restaurant Operations Management
This course develops advanced knowledge and managerial skills required for effective banquet and restaurant operations.

Room Division Operations Management
This course focuses on the management of room division operations, particularly front office and housekeeping functions.

Banquet and Restaurant Operations Management Lab
This practical course provides hands-on experience in managing banquet and restaurant operations.

Room Division Operations Management Lab
This practical course provides hands-on training in room division operations.

CRM in Hospitality
This course develops an understanding of Customer Relationship Management (CRM) practices in the hospitality industry.

Event Management
This course introduces the principles and practices of planning, organizing, executing, and evaluating events in the hospitality and tourism industry.

This course develops an entrepreneurial mindset by encouraging creativity, innovation, opportunity identification, problem-solving, and business-oriented thinking.

Provides opportunities for students to pursue online courses and certifications in specialized or emerging areas of hospitality, tourism, and related disciplines.

This course focuses on developing professional competencies required for successful transition into the workplace.

7TH SEMESTER SUBJECTS

This course develops knowledge and skills in planning, designing, analyzing, and evaluating menus for hospitality operations.

This course provides an understanding of the planning and management of outdoor catering operations.

This practical course provides hands-on experience in planning and executing outdoor catering events.

This course introduces the principles and practices of marketing in the hospitality industry.

Lodging Management Lab
Develops advanced knowledge of lodging operations, accommodation management, revenue optimization, guest services, and quality management in contemporary hospitality establishments.

Front office Management Lab
Develops advanced competencies in front office management, guest cycle operations, reservations, revenue management, customer relations, and technology-driven hotel services.

Lodging Management Lab
Provides practical training in lodging operations, room management, guest services, quality control, and operational procedures through simulated and industry-oriented activities.

Front office Management Lab
Provides hands-on training in advanced front office procedures, reservations, check-in and check-out, guest relations, billing, and hotel management systems.

Advanced Culinary Management
Develops advanced skills in culinary operations, menu planning, kitchen management, food cost control, production planning, and leadership in professional kitchens.

Advanced Bakery & Patisserie Management
Develops advanced knowledge and skills in bakery and patisserie production, product development, costing, presentation, quality control, and professional bakery management.

Advanced Culinary Management Lab
Provides practical experience in advanced culinary production, menu execution, kitchen supervision, food costing, presentation, and professional culinary management practices.

Advanced Bakery & Patisserie Management Lab
Provides hands-on training in advanced baking and patisserie techniques, product development, decoration, presentation, costing, and quality management.

This course focuses on advanced professional and employability skills required for career development in the hospitality industry.

8TH SEMESTER SUBJECTS

Provides supervised industry exposure in hospitality operations, enabling students to apply academic knowledge while developing professional, operational, communication, and workplace competencies.

Enables students to document, analyze, and present their industrial training experience through a structured report demonstrating practical learning and professional competencies.

Program Outcomes & Features

Program Outcomes

  • Exhibit in depth industry integrated operational & technical knowledge of all core departments of the Hotel 
  • Interpret practical, theoretical, and personal skills required for entry level management positions within a variety of international hospitality industry.
  • Contextualize advance and integrated knowledge of recent developments in hospitality and tourism industry
  • Communicate effectively in a multicultural environment of hospitality & tourism industry.
  • Perform work activities effectively and efficiently to the expected standards of hospitality industry
  • Develop superior knowledge and implement ethical standards and professionalism.
  • Function effectively as an individual, and as a member or leader in diverse teams and in multidisciplinary settings.
  • Creatively solve daily challenges in the workplace with professional competence
  • Understand the impact of the hotel, hospitality, and tourism in societal and environmental contexts, and demonstrate the knowledge of need for sustainable development.

Program Specific Outcomes

  • Comprehend and express the core technical, analytical and conceptual skills appropriate for hospitality industry.
  • Develop the concepts and application of managerial, financial, computer and technical skills that are needed to be successful within the hospitality industry.
  • Demonstrate ability to apply strategies for managing diverse, multicultural hospitality
  • Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
  • Comprehend and articulate written and oral communication as appropriate for hospitality environments

Salient Features

  • To acquire the latest relevant knowledge; develop professional skills, innovation and attitude related to the hospitality industry.
  • To impart students’ practical skills in all the core areas of hospitality. industry.
  • To orient and equip students with Hospitality Management skills of the age.
  • To develop hospitality culture and behavior to enhance student competencies.
  • To develop entrepreneurial skills among students.
  • To strengthen the decision -making skills of students.

Labs and Facilities

Advanced Training Restaurant

Advanced Training Restaurant

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Airlines Lab

Airlines Lab

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Basic Training Restaurant

Basic Training Restaurant

The Basic Training Restaurant at SOHMAT, CT University is a foundational learning space...

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Front Office Lab

Front Office Lab

The Front Office Lab at SOHMAT, CT University is a modern, simulation-based facility de...

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Housekeeping Lab

Housekeeping Lab

The Housekeeping Lab at SOHMAT, CT University is a modern, well-equipped training facil...

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Model Guest Room

Model Guest Room

The Model Guest Room at SOHMAT, CT University is a modern, fully equipped training faci...

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Quantity Kitchen

Quantity Kitchen

The Quantity Kitchen at SOHMAT, CT University is a modern training facility designed to...

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Collaborations

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Alumni

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Hear From Our Students

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Our seniors are the first batch of our college, and students got placed in Fortis Hospital Ludhiana.

Gurleen Kaur

Gurleen Kaur

Student