Discontinue (Apr 2022) - Diploma in Hotel Management (Patisserie) 

at Bangalore Culinary Academy, Hebbal

Yes, a candidate can get direct admission at Bangalore Culinary Academy. Admissions to all the Diploma courses offered at the academy are merit-based. Hence, candidates must submit the marksheet and certificate for Class 10/12/graduation and get admission in their preferred course at Bangalore Culinary Academy.

Yes, Bangalore Culinary Academy doesb offer PG Diploma course. The course is offered for a duration of one year and in full-time mode. Candidates must pass graduation and achieve a minimum aggregate in the same to apply for admission in the PG Diploma course at BCA.

Yes, a candidate can complete PG Diploma course at Bangalore Culinary Academy in one year. The duration of the course is one year itself. Admissions to the course are merit-based and merit of graduation is considered. Candidates willing to take admission in the academy for PG Diploma course must fill the application form available on the official website. 

Yes, Bangalore Culinary Academy admissions are merit-based. The academy offers various Diploma courses at the UG and PG levels and candidates must ensure fulfilling the minimum eligibility criteria to apply for and get selected for admission in their preferred course. 

The duration of UG Diploma at BCA is 8-12 months depending on different specialisations. Candidates must fill the application form availabl on the official website of Bangalore Culinary Academy to take admission in the course. They must ensure fulfilling the eligibility criteria prior.

The Food and Beverage Director and General Manager of a premier international hotel chain hold the highest earning position in the Tourism industry. The Travel and Tourism sector is a growing one that has produced several employment prospects for both job seekers and business owners.

The Food & Beverage Director is responsible for managing all facets of the organization's food and beverage planning and service, including menu planning, costing, preparing and presenting food and beverages, and adhering to quality and safety requirements.

A hotel's general manager is in charge of planning all aspects of operations, including the front desk, dining, bar, room service, reservations, budgeting, marketing, and employees.

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