Roots College of Hotel Management and Culinary Arts Infrastructure Details & Reviews ,Somajiguda, Hyderabad

Infrastructure/Facilities

  • Labs
    Available Facilities:
    Computer Lab
  • Library
    Cafeteria
    Sports Complex
    Hospital / Medical Facilities
    Wi-Fi Campus
    A/C Classrooms
Other Facilities:
Training Restaurant|Training Kitchen

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Student Forum

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Answered 3 months ago

Students can visit the college's official website and complete the online application form to apply for admission to a variety of courses at Roots College of Hotel Management and Culinary Arts. Usually, the application procedure entails providing the necessary paperwork, which includes passport-size

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M

Muskan

Contributor-Level 10

Answered 3 months ago

Numerous programs that address all facets of the hotel and culinary industries are available at Roots College of Hotel Management and Culinary Arts. The Bachelor of Culinary Arts and Catering Technology (BCT & CA), the Bachelor of Hotel Management and Catering Technology (BHMCT), and other Diploma p

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M

Muskan

Contributor-Level 10

Answered 3 months ago

Application forms and necessary paperwork, such as identity documents and academic transcripts, are normally submitted as part of the Roots College of Hotel Management and Culinary Arts admissions procedure for the Bachelor of Hotel Management and Catering Technology (BHMCT). To evaluate candidates'

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M

Muskan

Contributor-Level 10

Answered 3 months ago

Typically, the application fee for Roots College of Hotel Management and Culinary Arts' Bachelor of Hotel Management and Catering Technology (BHMCT) programme is between INR 500 and 1,000. This charge covers the cost of handling the application and holding any entrance exams or admissions interview

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M

Muskan

Contributor-Level 10

Answered 3 months ago

It is true that Roots College of Hotel Management and Culinary Arts is regarded as a reputable school for those wishing to pursue a culinary arts diploma. The college provides a comprehensive programme that combines classroom instruction with hands-on culinary skills training. The faculty is made up

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M

Muskan

Contributor-Level 10