3 Years Culinary Arts
JOIN INDIA’S BEST CULINARY INSTITUTE
Culinary Program
BACHELORS DEGREE IN CULINARY ARTS
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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
SOUTH INDIA
NATIONAL WINNERS
NATIONAL WINNERS
Regency College Hotel Management & Catering Technology
6-3-600/A/6, Hill top colony,
Erramanzil, Khairthabad, HYDERABAD
TELANGANA, INDIA -500004.
Phone: 9000143340 | 8333880777 | 8333880789