18 Months to Industry-Ready Chef.
Build professional culinary skills through the 18 Months Culinary Basics Craft Course at Regency College — combining intensive college training with six months of industrial exposure in leading hotels.
Start Your Culinary Career With the Right Foundation.
The Culinary Basics Craft Course is designed for students who want to enter the professional culinary industry through a focused, practical programme.
Students develop foundational competence in hot kitchen operations, Indian and Continental cookery, bakery and confectionery, food safety, hygiene, communication and professional kitchen organisation.
The programme combines classroom learning with extensive hands-on training in college kitchens, bakeries and laboratories, followed by industrial exposure in professional hotel kitchens.
Learn. Practise. Work. Grow.
A structured journey from culinary fundamentals to professional hotel kitchen experience.
Culinary Foundations
Develop fundamental knowledge of kitchen organisation, cooking methods, Indian gastronomy, Continental cuisine, food costing and nutrition.
Bakery & Professional Skills
Learn bread making, pastry, cakes, chocolates, confectionery, communication and professional kitchen practices.
Industrial Exposure
Move into professional hotel kitchens and gain real-world exposure to food production, bakery, pastry, confectionery and culinary operations.
Industry-Ready Culinary Professional
Complete the programme with practical competence, professional exposure and a foundation for a rewarding culinary career.
Complete Culinary Basics Curriculum
A combination of theory, practical training, communication, project work and industrial exposure.
Hot Kitchen
Indian & Continental cookery, cooking methods, kitchen organisation, gastronomy and professional food production.
Pastry & Bakery
Bread making, cakes, pastry, chocolates and confectionery.
Food Safety
Hygiene, sanitation, safe food handling, nutrition and HACCP principles.
Communication
Develop professional communication, written skills, presentations and networking.
From Kitchen Basics to Professional Practice
The course develops the essential technical, creative and professional skills required in commercial food production.
Hot Kitchen & Food Production
Develop professional competence in commercial food production operations.
- Kitchen management & organisation
- Methods of cooking
- Indian Gastronomy
- Continental Cuisine
- Soups, stocks, salads & sauces
- Food costing
- Menu planning & nutrition
Bakery & Confectionery
Build professional baking skills and understand commercial bakery operations.
- Bread making techniques
- Bakery ingredients
- Pastry products
- Chocolates & confectionery
- Cake mixing methods
- Different cake types
- 5-star hotel bakery exposure
Hygiene, Sanitation & HACCP
Develop the professional hygiene habits essential for every successful chef.
- Personal hygiene
- Environmental hygiene
- Safe food handling
- Kitchen waste management
- Nutritional value of foods
- HACCP principles
Learn by Doing
Practical sessions are designed to expose student chefs to the diversity and discipline of professional culinary production.
Indian & Continental
Continental menus, Indian regional cuisines, international dishes, salads, sauces, soups and professional food production.
Carving & Presentation
Fruit and vegetable carving including professional decorative and thermocol carving techniques.
India on a Plate
Exposure to Kashmiri, Bengali, Kerala, Maharashtra, Punjabi and Tamil Nadu cuisines, Indian snacks and chaat.
24 Bakery Menus
Bread rolls, puddings, tarts, cakes and different bakery products under chef instructor guidance.
25 Weeks Inside Professional Hotel Kitchens.
The final six months of the programme provide focused Industrial Exposure Training in the culinary departments of renowned 5-star hotels.
Students experience professional kitchen workflow, production standards, teamwork, food preparation and service expectations in real-world hospitality environments.
Your Culinary Career Can Start Here.
On successful completion, students can explore culinary careers across hotels, restaurants, bakeries, cruise lines, airlines and food entrepreneurship.
EXPLORE PLACEMENTSA Practical Route Into the Culinary Industry
Designed for students who want practical skills, professional exposure and a direct pathway into culinary careers.
Government Recognition
Affiliated to the State Board of Technical Education & Training, Government of Telangana.
18-Month Structure
A focused programme combining college-based culinary training and industrial exposure.
Hands-On Training
Extensive practical sessions in kitchens, bakery and culinary laboratories.
Professional Bakery
Develop bread, pastry, cake, chocolate and confectionery skills.
Food Safety
Hygiene, sanitation, safe food handling and HACCP principles are part of the programme.
6-Month IET
Gain real-world exposure through 25 weeks of industrial training.
Communication Skills
Develop professional reading, writing, presentation and workplace communication.
Career Focus
Prepare for opportunities across hotels, restaurants, cruise lines and food businesses.
Start With Three Simple Steps
No complicated pathway — start your culinary journey with the basic eligibility requirement.
10th Pass
Students who have completed Matriculation / 10th standard are eligible to apply for the Culinary Basics Craft Course.
Apply to Regency
Submit your application and select the 18 Months Culinary Basics Craft Course.
Begin Your Training
Start practical culinary training and progress towards industrial exposure and a professional culinary career.
18 Months Chef Course FAQs
What is the 18 Months Culinary Basics Craft Course?
It is a practical culinary programme designed to develop foundational skills in cookery, bakery, food safety, kitchen organisation, communication and professional food production.
What is the eligibility for the Craft Course?
Students who have completed Matriculation, or 10th standard, are eligible to apply.
What is the duration of the Chef Course?
The course duration is 18 months, comprising 12 months of intensive college training followed by 6 months of industrial training.
Is the course affiliated to the Government of Telangana?
The course is affiliated to the State Board of Technical Education & Training, Government of Telangana.
What subjects are included in the curriculum?
The curriculum includes Basic Culinary Skills in Hot Kitchen, Pastry & Bakery, Safety, Hygiene & Sanitation, practical training, Communication Skills, Project and Industrial Training.
Does the course include practical cooking?
Yes. Practical training is a major component, covering Indian and Continental cookery, bakery and pastry, food production and professional kitchen practices.
Does the course include Bakery and Confectionery?
Yes. Students learn bread making, pastry, chocolates, confectionery, cakes and commercial bakery operations.
What is HACCP and is it taught?
HACCP refers to Hazard Analysis and Critical Control Point principles used for food safety. Food safety, hygiene, sanitation and HACCP principles are included in the programme.
How long is the Industrial Training?
Industrial Training is 6 months, equivalent to approximately 25 weeks of focused Industrial Exposure Training.
Where can students work after completing the course?
Career opportunities include hotels, resorts, restaurants, fine dining, bakeries, patisseries, cafés, cruise liners, airline catering, corporate food services and entrepreneurship.
Can students work on cruise lines after this course?
Cruise line opportunities can be pursued based on employer requirements, professional skills, experience, documentation and applicable work authorisation.
Is there a project component?
Yes. CU-107 is the Project component of the published curriculum.
Other Courses & Opportunities
Explore other academic and professional pathways offered by Regency College.
18 Months. One Skill. A World of Opportunities.
Turn your passion for cooking into professional culinary skills and take your first step towards a career in hotels, restaurants, bakeries, cruise lines and food businesses.