JOIN INDIA'S BEST CULINARY INSTITUTE
3 years Bachelor’s Degree
Affiliated to Osmania University
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ABOUT CULINARY
The 3-Year Bachelor’s Degree in Culinary Arts at Regency College (affiliated to Osmania University) is a comprehensive professional programme for those who aspire to become chefs, bakers, chocolatiers, culinary artists, or food entrepreneurs.
The course blends classical cookery, advanced culinary techniques, bakery & confectionery, modern gastronomy, artistic presentations, and global cuisines. It ensures graduates are ready for both industry roles and entrepreneurial ventures in India and abroad.
PROGRAM FEATURES
- University-Affiliated Degree under Osmania University.
- Top notch Chefs Team with Star Hotels, Cruise Line and International experience.
- Modern Culinary Science: Sous Vide, Molecular Gastronomy, Ayurvedic Cuisine.
- Specialisation in Bakery & Confectionery including bread, pastries, cakes, desserts, and traditional Indian sweets.
- Traditional Contemporary and Futuristic food preparation and presentations.
- Comprehensive Culinary Training: From Indian & Continental cookery to advanced global cuisines.
- Artistic Food Presentation: Carving, plating, chocolate & sugar showpieces, and edible art.
- Practical learning to understand and deal with REAL TIME circumstances.
- Best ingredients and equipment used.
- State of the art Kitchen Labs are BEST in Class Equipments
- Placements in Abroad & Cruise Lines
- CHAMPIONS of NATIONAL AND STATE level contests.
INDIAN & INTERNATIONAL CUISINES
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BAKERY & CONFECTIONARY
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Why Choose REGENCY?
Experienced & Award-Winning Faculty:
Learn from chefs who are nationally recognised, competition winners, and experienced industry leaders
Unmatched Infrastructure
From International Culinary Kitchens to Chocolate Studios, Regency offers the most diverse and advanced facilities in South India.
Global Learning Edge
Exposure to international cuisines, cutting-edge culinary science, and artistic presentations.
Strong Industry Connect:
Internships and PLACEMENTS with WORLDWIDE & India’s top hotels, resorts, and international hospitality brands.
Career Pathways
Whether it’s Michelin-starred restaurants, luxury hotels, bakeries, entrepreneurship, or international placements — Regency prepares you for it all.
Innovation Meets Tradition
Learn both age-old Indian cuisines and futuristic gastronomy trends like Molecular, Sous Vide & Ayurvedic Cooking
Student Success Stories
Regency alumni are excelling across the globe as chefs, entrepreneurs, and culinary influencers.
CHAMPIONS
NATIONAL & STATE
Just NOT Chefs
At Regency, students don’t just become chefs — they become culinary innovators, leaders, and global ambassadors of food culture.
Placements & Internships
WORLDWIDE 100% PLACEMENTS Students are trained and placed with Best & Top brands of hotels in India and Abroad also with International Cruise Lines.
Top College for Culinary
Regency is a leading institute in teaching and guiding budding chefs towards comprehensive culinary arts Bachelors Degree from Osmania University.
Visiting National Faculty
The brand boasts of largest visiting faculty from all over India. Top industry experts share their personal and professional experience and knowledge with young culinary aspirants.
HOW TO JOIN ?
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10+2 PASS
Candidate must pass in 10+2 in any stream and ANY BOARD (State/Central/ICSC/ NOS/POLITEC)
BCTCA
SEMESTER 1
Students get to learn the very basics of the Culinary Industry and familiarisation to operations
THEORY
Basic Baking &Patisserie Food & Beverage Service-I Rooms Division Operations-I Hotel French-I Communicative English-I Hygiene, Safe Food Practices
LABS
Fundamentals of Food Production(LAB) Food & Beverages Service-I(LAB) Room Division Operations-I(LAB)
BCTCA
SEMESTER II
Students get to learn the very basics of the Culinary Industry and familiarisation to operations
THEORY
Food Production and Culinary Arts Food & Beverage Service-II Rooms Division Operations-II Hotel French-II Communicative English-II HACCP & Safety Environmental Studies
LABS
Culinary Skills Development (LAB) Dining Room Service (LAB) Rooms Division Operations-II (LAB)
BCTCA
SEMESTER III
Students get to learn the very basics of the Culinary Industry and familiarisation to operations Discipline Specific Elective : A) FOOD SCIENCE B) NUTRITION & DIETETICS C) PROFESSIONALISM IN HOTEL INDUSTRY
THEORY
Ethnic Indian Gastronomy Intermediate Pastry & Baking Butchery & Fish Mongery Food and Beverage Matching Elective – I Principles & Practice of Management Hotel Accountancy
LABS
Indian & Continental Buffet Classical Baking & Dessert plate Composition Food & Beverage Service Skills
BCTCA
SEMESTER IV
Students get to learn the very basics of the Culinary Industry and familiarisation to operations Discipline Specific Elective : A) FOOD SCIENCE B) NUTRITION & DIETETICS C) PROFESSIONALISM IN HOTEL INDUSTRY
INTERNSHIP
Industrial Exposure Training
4 MONTHS
BCTCA
SEMESTER V
Students get to learn the very basics of the Culinary Industry and familiarisation to operations Discipline Specific Elective : A) FOOD SCIENCE B) NUTRITION & DIETETICS C) PROFESSIONALISM IN HOTEL INDUSTRY
THEORY
Advanced Baking & European Confectionery Food & Beverage Management & Controls Stores Management & Controls Elective – II
LABS
Visual Art & Food Sculpture(LAB) Professional Garde Manger (LAB) Advanced International Pastry & Confectionery (LAB) Traditional Indian Sweets & Savouries (LAB)
BCTCA
SEMESTER VI
Students get to learn the very basics of the Culinary Industry and familiarisation to operations Discipline Specific Elective : A) FOOD SCIENCE B) NUTRITION & DIETETICS C) PROFESSIONALISM IN HOTEL INDUSTRY
THEORY
Artisan Breads & Bread Art Oriental & Far Eastern Cuisines Emerging Cuisines of the World Elective – III
LABS
Food Sculpture & Advanced Culinary Arts Three Dimensional Visual Confectionery Bread Sculpting & Artisan Breads