CULINARY PROGRAM
BACHELOR’S DEGREE IN CULINARY ARTS
JOIN INDIA'S BEST CULINARY ARTS INSTITUTE
Embark on a culinary journey of excellence at India’s premier Culinary Arts Institute. Join us and unlock your potential in the world of gastronomy, where innovation meets tradition.
ABOUT CULINARY
Bachelor’s Degree in Catering Technology and Culinary Arts is a 3 years course offered by Osmania University, students who are passionate to be a CHEF and pass 10+2 in any stream are eligible to take up 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.
SKILS & ART
CONTINENTAL COOKERY, ASIAN COOKERY, INDIA REGIONAL COOKING, INDIAN CONFECTIONARY, INDIAN BULK COOKING, BASIC CULINARY SKILLS, BREAD ART, PASTRY AND CONFECTIONARY ART, COLD KITCHEN, EROUPIAN COOKIG AND PLATING, FRUIT & VEG CARVING, CHOCOLATE SCULPTURE, BUTTER SCULPTURE, THALLOW SCULPTURE, ICE SCULPTURE MAKING, (2D & 3D) SINGLE AND ASSEMBLED,
OUR DISTINGUISHING FEATURES
Top notch Chefs Team with Star Hotels, Cruise Line and International experience.
CHEFS TEAM
CHAMPIONS of many NATIONAL AND STATE level contests
ACCOLADES
State of the art Kitchen Labs are BEST in Class Equipments
INFRASTRUCTURE
Best ingredients and equipment used.
BEST PRACTICES
CHAMPIONS of many NATIONAL AND STATE level contests
AWARDS
Top notch Chefs Team with Star Hotels, Cruise Line and International experience.
CRUSIE EXPERIANCED FACULTY
Traditional Contemporary and Futuristic food preparation and presentations.
Kristina Jones
Trained by Top Industry Chefs
BEST TRAINING
Complete Guidance & Placement Assistance
GLOBAL PLACEMENTS
Best ingredients and equipment used.
Mark Foster
Placements in Abroad
Samantha Gilbert
Placements in Cruise Lines
Edward Woo
Course Curriculum:
BCT & CA- Semester -I
| S.No | COURSE | CREDITS |
| 1 | Introduction to Basic Food Production | 3 |
| 2 | Basic Baking &Patisserie | 2 |
| 3 | Food & Beverage Service-I | 3 |
| 4 | Rooms Division Operations-I | 3 |
| 5 | Hotel French-I | 2 |
| 6 | Communicative English-I | 2 |
| 7 | Hygiene, Safe Food Practices | 3 |
| 8 | Fundamentals of Food Production(LAB) | 4 |
| 9 | Food & Beverages Service-I(LAB) | 1 |
| 10 | Room Division Operations-I(LAB) | 1 |
BCT & CA- Semester -II
| S.NO | COURSE | CREDITS |
| 1 | Food Production and Culinary Arts | 3 |
| 2 | Food & Beverage Service-II | 2 |
| 3 | Rooms Division Operations-II | 3 |
| 4 | Hotel French-II | 2 |
| 5 | Communicative English-II | 2 |
| 6 | HACCP & Safety | 3 |
| 7 | Environmental Studies | 3 |
| 8 | Culinary Skills Development (LAB) | 4 |
| 9 | Dining Room Service (LAB) | 1 |
| 10 | Rooms Division Operations-II (LAB) | 1 |
| S. No | COURSE | CREDITS |
| 1 | Ethnic Indian Gastronomy | 3 |
| 2 | Intermediate Pastry & Baking | 3 |
| 3 | Butchery & Fish Mongery | 2 |
| 4 | Food and Beverage Matching | 2 |
| 5 | Elective – I | 2 |
| 6 | Principles & Practice of Management | 3 |
| 7 | Hotel Accountancy | 2 |
| 8 | Indian & Continental Buffet | 4 |
| 9 | Classical Baking & Dessert plate Composition | 4 |
| 10 | Food & Beverage Service Skills | 1 |
Elective-I: Discipline Specific Elective :A) FOOD SCIENCE B) NUTRITION & DIETETICS C) PROFESSIONALISM IN HOTEL INDUSTRY
BCT &CA Sem -IV
| S No | COURSE | CREDITS |
| 1 | Industrial Exposure Training | 16 |
BCT & CA- Semester -V
| S. NO | COURSE | CREDITS |
| 1 | Cold Kitchen & Culinary Arts | 3 |
| 2 | Advanced Baking & European Confectionery | 3 |
| 3 | Food & Beverage Management & Controls | 3 |
| 4 | Stores Management & Controls | 3 |
| 5 | Elective – II | 3 |
| 6 | Visual Art & Food Sculpture(LAB) | 3 |
| 7 | Professional Garde Manger (LAB) | 3 |
| 8 | Advanced International Pastry & Confectionery (LAB) | 3 |
| 9 | Traditional Indian Sweets & Savouries (LAB) | 2 |
Elective II: Intra- Discipline
A) RESTAURANT MANAGEMENT
B) BAR OPERATIONS
C) WINE STUDIES
BCT & CA- Semester -VI
| S. NO | COURSE | CREDITS |
| 1 | International Cuisine | 3 |
| 2 | Artisan Breads & Bread Art | 3 |
| 3 | Oriental & Far Eastern Cuisines | 3 |
| 4 | Emerging Cuisines of the World | 3 |
| 5 | Elective – III | 3 |
| 6 | Food Sculpture & Advanced Culinary Arts | 3 |
| 7 | Three Dimensional Visual Confectionery | 3 |
| 8 | Bread Sculpting & Artisan Breads | 2 |
Elective III: Open Elective :
A) LABOUR & FOOD LAWS
B) FACILITIES PLANNING & KITCHEN DISIGNING
C) ENTREPRENEURSHIP IN HOTEL INDUSTRY