Facilities of Regency College of Culinary Arts and Hotel Management
Commitment:
Our commitment to excellence is not just a mantra; it’s a living reality reflected in our state-of-the-art infrastructure. From smart classrooms to advanced labs, a well-stocked library, and a fully operational restaurant on campus, every facility is designed to immerse students in a real-time, hands-on learning environment.
Guided by a mission to cultivate the finest hospitality professionals, we emphasize the 5I’s: Intellect, Initiative, Integrity, Interpersonal Skills, and Industry acumen. Our curriculum, crafted with input from an esteemed Industry Advisory Board, ensures that students are not just equipped with theoretical knowledge but also gain a profound understanding of the operational dynamics of the hospitality sector.
To bridge the gap between theory and practice, we offer a comprehensive 20-week industrial training program in collaboration with the Osmania University curriculum. This exposure allows students to delve into the day-to-day workings of various hotel departments, aiding in the selection of specialized career paths.
Our commitment to student success extends beyond graduation. With a dedicated training and placement coordinator, we facilitate ON and OFF campus interviews, contributing to our impressive 100% placement rate. The accolades earned by our students in national competitions are a testament to their passion, commitment, and professional competence.
Our specialized training kitchens, including the Basic Training Kitchen, Advanced Training Kitchen, Quantity Training Kitchen, and Bakery and Confectionary, provide students with a comprehensive understanding of culinary arts. The library, executive classrooms, computer lab, and specialized training labs create a conducive environment for holistic learning.
Regency College is not just a stepping stone to a career; it’s a gateway to a future where opportunities are limitless. Join us on a transformative journey, where your passion meets proficiency, and where every day is an opportunity to excel in the dynamic and exciting field of hospitality. Choose Regency College—the golden gate of opportunities in the realm of culinary arts and hotel management
Culinary
CULINARY FOUNDATION KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
BREAD ART
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
EUROPEAN PASTRY & CONFECTIONARY
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
ADVANCED EUROPEAN CULINARY KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
CRUISE GALLEY BULK KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
INDIAN QUANTITY TRAINING KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
CULINARY FOUNDATION KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
BREAD ART
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
EUROPEAN PASTRY & CONFECTIONARY
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
ADVANCED EUROPEAN CULINARY KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
CRUISE GALLEY BULK KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
INDIAN QUANTITY TRAINING KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
BASIC CULINARY TRAINING KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Culinary
ADVANCED TRAINING KITCHEN
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Food & beverage
RADIANT RESTAURANT
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Food & beverage
SAGAR VIEW RESTAURANT
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
Food & beverage
REGENCY FLAIR TRAINING CENTER
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
ACCOMODATION LAB
REGENCY DELUXE GUEST ROOM
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
ACCOMODATION LAB
HOUSE KEEPING DESK OPERATIONS
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
KNOWLEDGE CENTER
LIBRARY
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
KNOWLEDGE CENTER
e-CORNER
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
placements
PLACEMENTS CELL
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.
hosts
FRONT OFFICE
In the initial year, students are initiated into the world of gastronomy, gaining familiarity with kitchen etiquette, equipment usage, ingredient handling, cooking methods, meal planning, and the preparation of fundamental cuisines. Additionally, emphasis is placed on instilling knowledge of kitchen hygiene and sanitation practices.