ENQUIRE NOW




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.

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 of many NATIONAL AND STATE level contests 
  • Top notch Chefs Team with Star Hotels, Cruise Line and International experience.
  • State of the art Kitchen Labs are BEST in Class Equipments  
  • Best ingredients and equipment used.
  • Professional Mentoring Techniques.
  • Practical learning to understand and deal with real life circumstances.
  • Traditional Contemporary and Futuristic food preparation and presentations.
  • Trained by Top Industry Chefs
  • Complete Guidance & Placement Assistance
  • Placements in Abroad 
  • Placements in Cruise Lines 

WHY CHOOSE Regency?

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

100% Placement Assurance

  • Top College for Culinary education: Regency is a leading institute in teaching and guiding budding chefs towards comprehensive culinary arts Bachelors Degree from Osmania University.
  • Internship: Students are trained and placed with Best & Top brands of hotels in India and Abroad also with International Cruise Lines.
  • 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.
  • Ingredients: Only the best is used to teach our students. They are sourced from across the globe.
  • Hands-on program: 100% of classes are hands-on which means in the kitchen. Every student makes their own product.

ACHIEVEMENTS

BEST CULINARY AWARD
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