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3 years Bachelor’s Degree
Affiliated to Osmania University
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Best Culinary Arts Degree in Hyderabad | Regency College (RCHMCT)
The 3-Year Bachelor’s Degree in Culinary Arts in Hyderabad at Regency College of Culinary Arts & Hotel Management (RCHMCT), affiliated with Osmania University, is one of the best culinary courses in India designed for aspiring chefs, bakers, chocolatiers, and food entrepreneurs.
If you are looking for the top culinary college in Hyderabad, RCHMCT offers a career-focused programme that blends classical cooking with modern culinary innovation, preparing students for global hospitality careers.
Why Choose Regency College for Culinary Arts?
- ✅ Affiliated to Osmania University
- ✅ Ranked among the best hotel management colleges in Hyderabad
- ✅ 100% placement support in hotels, airlines & cruise lines
- ✅ International internship opportunities
- ✅ Industry-led training by expert chefs
- ✅ Focus on entrepreneurship & food startups
Culinary Arts Course Highlights
This Bachelor’s Degree in Culinary Arts covers:
- Classical & Modern Cookery Techniques
- Bakery & Confectionery Arts
- Global & International Cuisines
- Molecular Gastronomy & Food Innovation
- Artistic Food Presentation & Plating
- Food Entrepreneurship & Business Skills
Graduates are prepared for roles such as:
👨🍳 Professional Chef
🍰 Pastry Chef / Baker
🍫 Chocolatier
🍱 Culinary Artist
🚀 Food Entrepreneur
Advanced Culinary Labs & Kitchens in Hyderabad
At RCHMCT, students gain hands-on experience in state-of-the-art culinary labs, making it one of the best culinary institutes in India.
Culinary Foundation Kitchen
Learn basic cooking techniques, knife skills, and hygiene practices.
International Culinary Kitchen
Master global cuisines including Continental, Mediterranean, and fusion dishes.
Bread Art & Artisan Kitchen
Specialised training in sourdough, artisan breads, and decorative bread art.
European Pastry Lab
Cakes, desserts, viennoiserie, and plated dessert presentation.
Bulk Production Kitchen
Large-scale cooking for banquets, events, and industrial catering.
Garde Manger (Cold Kitchen)
Salads, appetisers, cold cuts, and artistic plating techniques.
Chocolate Studio
Hands-on chocolate making, pralines, sculptures, and showpieces.
Asian Cuisine Kitchen
Authentic Thai, Japanese, Chinese, Korean, and Pan-Asian cooking.
Bakery & Confectionery Labs
From traditional Indian sweets to international patisserie.
Culinary Innovation Labs
Molecular gastronomy, food carving, 3D showpieces, and modern plating.
Career Opportunities After Culinary Arts Degree
After completing this top culinary course in Hyderabad, students can work in:
- 5-Star Hotels & Resorts
- Airlines & Aviation Catering
- Cruise Line Hospitality
- Fine Dining Restaurants
- International Hotel Chains
- Food Startups & Cloud Kitchens
Best Hotel Management & Culinary College in Hyderabad
If you’re searching for:
- Best Culinary Arts College in Hyderabad
- Top Hotel Management College near me
- Chef Courses after 12th in India
- Degree in Culinary Arts Osmania University
Regency College (RCHMCT) is your ideal destination.
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
Budding Chefs get hands ON with all the Cuisines aroud the WORLD
ADVANCED GASTRONOMY
Budding Chefs get to work on advanced culinary techniques like Molecular, Sous Vide, Etc.
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)
PAY FEE
After the eligibility in R NET, just pay the fee of Installement 1 to get the admission confirmation
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