BHMCT

Roots College of Hotel Management and Culinary Arts's Bachelor of Hotel Management and Catering Technology (BHMCT) is a 3 years course offered at the UG level. The course provide Level 1 basic french course from Alliance Francaise in semester- II. The course provide Certification in Bartending from International Bartending Agency and Certification programme from City & Guilds, U.K in semester-III. The course provide Industrial Training for 16 weeks at 5 Star hotels in semester IV. The eligibility criteria for the Bachelor of Hotel Management and Catering Technology degree is that the candidates must have completed their 10+2 education from a recognised board.

Roots College of Hotel Management and Culinary Arts offers placement assistance to students. The college is visited by top companies such as Marriott Jaipur, ITC Hotel, Trident Hyderabad, and others. BHMCT is one of the flagship programmes offered at Roots College of Hotel Management and Culinary Arts. The highest salary package offered to the students of BHMCT at Roots College of Hotel Management and Culinary Arts placement is around INR 12 LPA. The placement cell of the college has experienced faculty and help the students with the process of placement drive. The college also has tie up with several international organisations and this enhances the chances of students getting employed in such companies. 

Pursuing a BHMCT course at Roots College is not much difficult. Candidates should meet the eligibility criteria and then follow up with the admission process. Roots College of Hotel Management and Culinary Arts's Bachelor of Hotel Management and Catering Technology (BHMCT) is a 3-year course offered at the UG level. Candidate must have passed 10+2 or equivalent from a recognised board to be eligible for the BHMCT programme at Roots College of Hotel Management and Culinary Arts. Interested candidates can apply online with required information. Admission for BHMCT is based on the marks obtained in the classes 10+2. The candidate can follow the admission process through online mode or by directly visiting the college. 

Roots College of Hotel Management and Culinary Arts's Bachelor of Hotel Management and Catering Technology (BHMCT) is a 3 years course offered at the UG level. The fee structure for BHMCT course at Roots College of Hotel Management and Culinary Arts is around INR 1 L. The college is known for its BCT & CA and BHMCT courses. Roots College of Hotel Management and Culinary Arts was established in 2017 as a private college. Roots has collaborated with City & Guilds, Alliance française, IBA, and others. Roots College of Hotel Management and Culinary Arts BHMCT students are placed in top companies such as ITC Hotel, Marriott Jaipur, Trident Hyderabad, and others

Roots College of Hotel Management and Culinary Arts offers placement assistance to students. The college is visited by top companies such as Marriott Jaipur, ITC Hotel, Trident Hyderabad, and others. BHMCT is one of the flagship programmes offered at Roots College of Hotel Management and Culinary Arts. The average salary package offered to the students of BHMCT at Roots College of Hotel Management and Culinary Arts placement is around INR 5 LPA. The placement cell of the college has experienced faculty and help the students with the process of placement drive. The college also has tie up with several international organisations and this enhances the chances of students getting employed in such companies. 

The faculty at the State Institute of Hotel Management (SIHM) in Siddhpur, Gujarat, is well-qualified and experienced in the field of hospitality management. The institute offers a Bachelor of Hotel Management & Catering Technology (BHMCT) programme approved by the All India Council of Technical Education (AICTE) and affiliated with Gujarat Technological University (GTU).

The faculty includes:

Prof. (Dr.) Sagar H. Mohite, the Principal, with 18 years of teaching and research experience in hospitality management and tourism

Manjurhusain Sunasara, an Assistant Professor specializing in Food Production, with 6 years of professional experience as a chef and 7 years of academic experience.