3 Years
Under Graduate
Arts
The Bachelor of Catering Technology and Culinary Arts [BCTCA] syllabus at Regency College of Culinary Arts and Hotel Management (RCCAHM), Hyderabad is designed to provide overall knowledge to the students with a strong foundation. Bachelor of Catering Technology and Culinary Arts [BCTCA] faculty at Regency College of Culinary Arts and Hotel Management (RCCAHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA] at Regency College of Culinary Arts and Hotel Management (RCCAHM), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Bachelor of Catering Technology and Culinary Arts [BCTCA] syllabus at Regency College of Culinary Arts and Hotel Management (RCCAHM), Hyderabad maintains a balance between theoretical knowledge and practical knowledge.
Bachelor of Catering Technology and Culinary Arts [BCTCA] first year students at Regency College of Culinary Arts and Hotel Management (RCCAHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Regency College of Culinary Arts and Hotel Management (RCCAHM), Hyderabad also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Bachelor of Catering Technology and Culinary Arts [BCTCA] syllabus at Regency College of Culinary Arts and Hotel Management (RCCAHM), Hyderabad is also frequently updated to give industry relevant training and knowledge to students. Regency College of Culinary Arts and Hotel Management (RCCAHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Regency College of Culinary Arts and Hotel Management (RCCAHM) enable Bachelor of Catering Technology and Culinary Arts [BCTCA] students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA] progress, students learn advanced topics and complex concepts. The Bachelor of Catering Technology and Culinary Arts [BCTCA] curriculum at Regency College of Culinary Arts and Hotel Management (RCCAHM), Hyderabad mainly focuses on analytical and critical thinking. As the Bachelor of Catering Technology and Culinary Arts [BCTCA] course unfolds, students develop several important skills that increases their employability. As per syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA] at Regency College of Culinary Arts and Hotel Management (RCCAHM) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Bachelor of Catering Technology and Culinary Arts [BCTCA] curriculum at Regency College of Culinary Arts and Hotel Management (RCCAHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Bachelor of Catering Technology and Culinary Arts [BCTCA] syllabus at Regency College of Culinary Arts and Hotel Management (RCCAHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at Regency College of Culinary Arts and Hotel Management (RCCAHM)
Note: Given below syllabus is based on the available web sources. Please verify with the Regency College of Culinary Arts and Hotel Management (RCCAHM), Hyderabad for latest Bachelor of Catering Technology and Culinary Arts [BCTCA] curriculum.
The syllabus for the Bachelor of Catering Technology and Culinary Arts (BCTCA) program typically covers a comprehensive range of subjects related to culinary arts, food production, and hospitality management. Students can expect to study core topics such as culinary techniques, food safety and sanitation, menu planning, nutrition, pastry and baking, kitchen management, and international cuisine.
1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA]
| S.no | Subjects |
| 1 | Introduction of Basic Food Production |
| 2 | Accommodation Operations |
| 3 | Food Production and Culinary Arts |
| 4 | Environmental Studies |
| 5 | Intermediate Pastry & Baking |
| 6 | Food and beverage Matching |
| 7 | Nutrition and dietetics |
| 8 | Principles and practices of management |
2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA]
| S.No | Subjects |
| 1 | Front Office Operations |
| 2 | Introduction to Management |
| 3 | Food & Beverage Service |
| 4 | Ethnic Indian Gastronomy |
| 5 | Hygiene, Safe Food Practices |
| 6 | Culinary French |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Catering Technology and Culinary Arts [BCTCA]
| S.no | Subjects |
| 1 | HACCP & Safety |
| 2 | Meat Fabrication and Butchery |
| 3 | Food Science |
| 4 | Professionalism in hotel Industry |
| 5 | Hotel Accountancy |
| 6 | Baking Principles & Patisserie |
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