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    ABOUT CULINARY

    Bachelor’s Degree in Catering Technology and Culinary Arts is a 3 years course offerd by Osmania University, students who are passionate to be a CHEF and pass 10+2 in any stream are eligible to takeup this course.  Culinary arts simply means the art and science of procuring, processing , cooking, presenting and serving food and a Chef is the true artisan who knows how to stimulate all the senses. It is not only to cook and serve food but a trained Chef has to understand the aesthetics and nuances behind plating the right elements, required for complete sensory evaluation.

    At Regency we teach and mentor budding chefs to grasp the concepts of cooking rather than preparing a recipe. The foundations are laid right here at Regency and we ensure it is precise with the best chef team, state of the art labs, contemporary gastronomy practices and effectual Mentoring.

    TO JOIN : Attend Regency -NET (NATIONAL Entrance Test and GET Scholarship up to Rs.60,000/- )
    COURSE Bachelor’s Degree in CULINARY ARTS 
    UNIVERSITY Osmania University –Hyderabad
    No. of Seats 100 Seats (Approved by Govt of TS.)
    DURATION 3 YEARS
    APPLICATION COST Rs. 1000/- FILL HERE 
    Eligibility Intermediate or 10+2 in any Discipline  or Inter one sitting from (NOS/TOS)
    Admission process Regency -NET( National Entrance Test)Round 1: Written test (Aptitude/GK/English)  Round 2: Personal Interview
    AGE Minimum 17 years & Maximum 21 Years of age at the time of admission

    Course Curriculum:

    BCT & CA- Semester -I

    SYLLABUS REF. NO COURSE CREDITS
    BCTT 101 Introduction to Basic Food Production 3
    BCTT 102 Basic Baking &Patisserie 2
    BCTT 103 Food & Beverage Service-I 3
    BCTT 104 Rooms Division Operations-I 3
    BCTT 105 Hotel French-I 2
    BCTT 106 Communicative English-I 2
    BCTT 107 Hygiene, Safe Food Practices 3
    BCTP 108 Fundamentals of Food Production(LAB) 4
    BCTP 109 Food & Beverages Service-I(LAB) 1
    BCTP 110 Room Division Operations-I(LAB) 1

    BCT & CA- Semester -II

    SYLLABUS REF. NO COURSE CREDITS
    BCTT 201 Food Production and Culinary Arts 3
    BCTT 202 Food & Beverage Service-II 2
    BCTT 203 Rooms Division Operations-II 3
    BCTT 204 Hotel  French-II 2
    BCTT 205 Communicative English-II 2
    BCTT 206 HACCP & Safety 3
    BCTT 207 Environmental Studies 3
    BCTP 208 Culinary Skills Development (LAB) 4
    BCTP 209 Dining Room Service (LAB) 1
    BCTP 210 Rooms Division Operations-II (LAB) 1

    .

    BCT & CA- Semester -III

    SYLLABUS REF. NO  COURSE CREDITS
    BCTT 2. 101 Ethnic Indian Gastronomy 3
    BCTT 2. 102 Intermediate Pastry & Baking 3
    BCTT 2. 103 Butchery & Fish Mongery 2
    BCTT 2. 104 Food and Beverage Matching 2
    BCTT 2. 105 Elective – I 2
    BCTT 2. 106 Principles & Practice of Management 3
    BCTT 2. 107 Hotel Accountancy 2
    BCT P 2. 108 Indian & Continental Buffet 4
    BCT P 2. 109 Classical Baking & Dessert plate Composition 4
    BCT P 2. 110 Food & Beverage Service Skills 1

    Elective-I:     

    Discipline Specific Elective :

    A) FOOD SCIENCE   B) NUTRITION & DIETETICS  C) PROFESSIONALISM IN HOTEL INDUSTRY

    BCT & CA- Semester -IV

    SYLLABUS REF. NO  COURSE CREDITS
    BCTP 2.201 Industrial Exposure Training 16

    BCT & CA- Semester -V

    SYLLABUS REF. NO  COURSE CREDITS
    BCTT501 Cold Kitchen & Culinary Arts 3
    BCTT502 Advanced Baking  & European Confectionery 3
    BCTT503 Food & Beverage Management & Controls 3
    BCTT504 Stores Management & Controls 3
    BCTT505 Elective – II 3
    BCTT506 Visual Art & Food Sculpture(LAB) 3
    BCTP507 Professional Garde Manger (LAB) 3
    BCTP508 Advanced International Pastry & Confectionery (LAB) 3
    BCTP509 Traditional Indian Sweets & Savouries (LAB) 2

    Elective II:  Intra- Discipline

    A) RESTAURANT MANAGEMENT

    B) BAR OPERATIONS

    C)  WINE  STUDIES

    BCT & CA- Semester -VI

    SYLLABUS REF. NO  COURSE CREDITS
    BCTT 601 International Cuisine 3
    BCTT 602 Artisan Breads & Bread Art 3
    BCTT 603 Oriental & Far Eastern Cuisines 3
    BCTT 604 Emerging Cuisines of the World 3
    BCTT 605 Elective – III 3
    BCTP 606 Food Sculpture & Advanced Culinary Arts 3
    BCTP 607 Three Dimensional Visual Confectionery 3
    BCTP 608 Bread Sculpting & Artisan Breads 2

     

    Elective III:  Open Elective :

    A) LABOUR & FOOD LAWS

    B) FACILITIES PLANNING & KITCHEN DISIGNING

    C) ENTREPRENEURSHIP IN HOTEL INDUSTRY

    OUR DISTINGUISHING FEATURES

    • Champions at National & State-Level Contests – Consistently excelling in culinary competitions.
    • Expert Faculty – Led by top-notch chefs with experience in star hotels, cruise lines, and international kitchens.
    • World-Class Kitchen Labs – Equipped with state-of-the-art technology and the finest ingredients.
    • Professional Mentorship – Hands-on guidance from industry experts.
    • Practical Learning Approach – Training designed to handle real-life challenges.
    • Comprehensive Culinary Training – Blending traditional, contemporary, and futuristic food preparation & presentation techniques.
    • Industry-Driven Curriculum – Trained by top chefs with real-world expertise.
    • Career Support & Global Placements – Complete guidance for career opportunities in leading hotels, cruise lines, and international establishments.

    WHY CHOOSE Regency?

    Highly experienced and technically expert CHEFS
    NATIONAL & STATE CHAMPIONS
    ACTIVITY BASED LEARNING
    WORLD WIDE 100% Placement

    100% Placement Assurance

    • 100% Placement Assurance – Strong industry collaborations ensuring top career opportunities.
    • Leading Culinary Institution – Offering a Bachelor’s Degree in Culinary Arts from Osmania University with comprehensive training.
    • Global Internship Exposure – Students receive hands-on training with top-tier hotels in India, abroad, and international cruise lines.
    • Renowned Visiting Faculty – Learn from India’s largest network of industry experts who share invaluable professional insights.
    • Premium Ingredients – Training with the finest, globally sourced ingredients for an authentic culinary experience.
    • Hands-On Learning Approach – Every class is conducted in the kitchen, ensuring students actively prepare and perfect their culinary skills.

    ACHIEVEMENTS

    NATIONAL WINNER

    best award winner

    SOUTH INDIA

    BEST CULINARY AWARD

    NATIONAL WINNERS

    NATIONAL WINNERS

    culinary arts and hotel management colleges in india

    Regency College Hotel Management & Catering Technology
    6-3-600/A/6, Hill top colony,
    Erramanzil, Khairthabad, HYDERABAD
    TELANGANA, INDIA -500004.

    Phone: 9000143340 | 8333880777 | 8333880789