Roots college of Hotel Management and Culinary Arts

Roots College of Hotel Management and Culinary Arts (RCHMCA), situated in the heart of Hyderabad, continues to be a premier destination for hospitality education in 2026. Affiliated with Osmania University, the college blends traditional hospitality values with modern culinary techniques.

In 2026, the college remains highly sought after for its specialized undergraduate degrees that cater to the evolving needs of the global tourism and food industry.

• Bachelor of Hotel Management and Catering Technology (BHMCT): A 4-year comprehensive program focusing on core hotel operations including F&B service, housekeeping, and management.
• Bachelor of Culinary Arts and Catering Management (BCT&CA): A 3-year specialized degree for aspiring chefs, emphasizing advanced culinary skills, pastry arts, and kitchen management.
• Diploma in Food Production: A short-term intensive course focusing on professional cooking and kitchen operations.

Admissions for the 2026 academic session follow a merit-cum-interview process. Prospective students must meet the eligibility criteria of 10+2 from a recognized board.

• Application Start Date: January 15, 2026
• Last Date to Apply: May 30, 2026
• Aptitude Test & Personal Interview: Conducted in batches from March to June 2026
• Commencement of Classes: August 2026

Candidates are evaluated on their communication skills, personality, and passion for the hospitality sector during the personal interview round.

Note: Check exact dates on the official exam and college websites.

Note: These are approximate figures based on past trends, not official cutoffs. Check the latest official counselling cutoff before applying.

There is no state-level entrance exam cutoff for Roots College. However, the internal selection criteria for 2026 require:

• Minimum 50% aggregate in Class 12 (any stream) for General category.
• Minimum 45% aggregate for reserved categories.
• Performance in the Roots Hospitality Aptitude Test (RHAT) is prioritized for high-demand programs like BCT&CA.

Note: Placement figures are indicative and not taken from the official placement report of the college. Please confirm with the college.

The 2025 placement season saw a record 95% placement rate, leveraging Hyderabad's status as a major business and tourism hub. High-profile recruiters visited the campus for campus drives.

The college offers financial assistance to ensure meritorious students can pursue their dreams in hospitality.

• Merit Scholarship: Up to 25% tuition fee waiver for students scoring above 90% in Class 12.
• Telangana State Post-Matric Scholarship: Applicable for SC/ST/BC students as per government norms.
• Sports & Arts Quota: Special concessions for students who have represented at the National or State level.

The most popular tracks at Roots are designed to make students 'industry-ready' from day one. The BCT&CA (Bachelor of Culinary Arts) is particularly famous due to the growing cafe and fine-dining culture in Hyderabad's Jubilee Hills and Banjara Hills areas, creating a high demand for skilled chefs.

The fee structure for the 2026 academic year is designed to be competitive with other private institutes in Telangana.

Note: Fees include tuition, laboratory charges, and basic uniform costs.

Applying to Roots College is a straightforward process for 2026:

1. Visit the official website (roots.edu.in) and fill out the inquiry form.
2. The admissions counselor will contact the candidate for a campus visit and counseling session.
3. Purchase and submit the application form (INR 1,000 fee).
4. Undergo the Personal Interview (PI) and Aptitude Test.
5. Upon selection, pay the admission fee to secure the seat.

The campus is designed to simulate a real-world hotel environment:

• Quantity Kitchen: For bulk cooking and catering training.
• Basic Training Kitchen (BTK): For first-year students to learn fundamental techniques.
• Mock Bar & Restaurant: A simulated environment for F&B service training.
• Housekeeping Lab: Includes a model guest room for practical sessions.
• ICT Lab: Modern computer systems with Property Management System (PMS) software.

The college is organized into four core functional departments:

• Department of Food Production: Focusing on Culinary Arts and Bakery.
• Department of F&B Service: Covering restaurant operations and mixology.
• Department of Front Office: Managing guest relations and lobby operations.
• Department of Accommodation Operations: Focused on housekeeping and interior decoration.