Eligibilty
Managing Director
| PROGRAM | Duration | Eligibility Criteria |
| Shri Ram Institute of Management | ||
| Bachelors in Business Administration (BBA) | 3 Years | 10+2 with a minimum of 45% Marks
(40% in reserved category) passed through CBSE/ICSE/Uttarakhand Board or equivalent to any other Recognized board. |
| Bachelors in Commerce (B. Com (CFA)) | 3 Years | 10+2 with a minimum of 45% Marks
(40% in reserved category) passed through CBSE/ICSE/Uttarakhand Board or equivalent to any other Recognized board. |
| Bachelors in Commerce(B. Com (Hons.)) | 3 Years | 10+2 with a minimum of 45% Marks
(40% in reserved category) passed through CBSE/ICSE/Uttarakhand Board or equivalent to any other Recognized board. |
| Shri Ram Institute of Agricultural Sciences & Research | ||
| B. Sc Agriculture | 4 Years | Passed 12th std. /HSC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |
| Shri Ram Institute of Hotel Management | ||
| Bachelors in Hotel Management (BHM) | 4 Years | Passed 12th std. /HSC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |
| Masters of Hotel Management (MHM) | 2 Years | Bachelor’s degree in any stream from a recognized University |
| Diploma in Hotel Management (DHM) | 1 Year | Passed 12th std. /HSC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |
| Pro. Diploma in Bakery | 6+6 months | Passed 12th std. /HSC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |
| Pro. Diploma in Bartending | 3+6 months | Passed 12th std. /HSC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |
| Pro. Diploma in Culinary Arts (Options in Veg also) | 6+6 months | Passed 12th std. /HSC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |
| Certificate in Hotel Management (IFCT) | 6+6 months | Passed 10th std. /SLC Examination passed through CBSE/ICSE/Uttarakhand Board or any other recognized board. |