Colleges in Lucknow

BCA is one of the popular courses of Amity Lucknow. Students get placement offers in the last year through the placement drive of the university. During Amity University Lucknow placements 2022, the median package offered to UG three-year course was INR 2.80 LPA. The top recruiters of Amity University Lucknow during the past years included HCL, Airtel, TCS, Infosys, Amazon, Deloitte, Wipro, etc. After completing BCA from the university, students are well-equipped to join top companies. Check below the list of BCA  jobs and the average salary offered to the respective job profiles. The salary data is according to the website Payscale.com.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.

Eligibility for Admission

Qualifying Examinations:

A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.

Those appearing in 10+2 or equivalent examination can also appear in JEE 2013 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission.

The offer of admission is subject to verification of original certificates/documents at the time of admission.

Yes, the ollowing syllabus is followed

THEORY :

Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.

Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.

Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.

Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe.

Unit-5 : Table Sauces – accompliments/garnishes. Unit-6 : Meals and Menu planning – Different types of Menus (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.

Unit-7 : Different forms of service – Russian, American, French, Indian and English.

Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.Unit-9:Silver polishing methods – (a) Polivit method (b) Plate powder (c) Burnishing method.

Unit-10 : Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry.

Unit-11 : Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.

Unit-12 : Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering