What is the eligibility criteria to apply for BHMCT (Hotel Management)at RCCAHM Hyderabad?

The eligibility criteria for the BHMCT (Hotel Management) course at RCHMCT is:Candidates need to have qualified Std. 10+2 examinations or had one sitting at NOS/ TOS.Candidates must be between 18-22 years of age.Candidates need to appear for the Regency All India Entrance exam.

Does the RCCAHM Hyderabad college provide laboratories?

Yes, the college does provide various laboratories. They are:Accommodation Operation Lab: The housekeeping lab and guest room teach the students Interior Decoration Flower Arrangement, kinds of chemicals used for cleaning, maintenance of linen and fabric etcFront Office Training Lab: The lab is built to look like a Star Hotel's reception and lobby, with machines connected to real-time programming. They are taught things like reservation and registration, cashiering, night audit and floor management. Students get experience in front management with an international curriculum.Computer Lab: The lab is completely air-conditioned and equipped with the latest desktops, projectors, good internet and Wireless LAN Cards.

How many rounds are there for admission to BHMCT (Culinary Arts) at RCCAHM Hyderabad?

There are 2 rounds for admission to the BHMCT (Culinary Arts)course at Regency College. The first round is a written test that consists of Aptitude/ GK/ English. The second round is a personal interview round following which the merit list will be uploaded.

What is the total fee for the Culinary Basicsprogram at RCCAHM Hyderabad?

The total fee structure for the Culinary Basics program at RCCAHM Hyderabad is INR 99,000.

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Regency College of Culinary Arts and Hotel Management Hyderabad Certification Food Production: Fees 2025, Course Duration, Dates, Eligibility

Hyderabad, TelanganaEstd 1994 Osmania University, Hyderabad

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Course Description

Certification Food Production at Regency College of Culinary Arts and Hotel Management Hyderabad is a 1 Year 6 Months Certification. The course is offered On Campus as a Full Time program. Regency College of Culinary Arts and Hotel Management Hyderabad Certification Food Production Total Fees is INR 99,000 for 2021 - 2022.

Candidates must have at least 10th to be eligible for admissions. Check Regency College of Culinary Arts and Hotel Management Hyderabad Admission 2025

Regency College of Culinary Arts and Hotel Management Hyderabad Certification Food Production Fees 2025

Regency College of Culinary Arts and Hotel Management Hyderabad Certification Food Production Fee has not been released yet. For reference you can check the previous year academic fees in the section below.

Regency College of Culinary Arts and Hotel Management Hyderabad Certification Food Production Previous Fees

Fees (2021 - 2022)	Total Fees
Total Fees (2021 - 2022)	99,000

* Fees is refundable

Regency College of Culinary Arts and Hotel Management Hyderabad Certification Food Production Admission 2025

The minimum eligibility for admission to Certification Food Production at Regency College of Culinary Arts and Hotel Management Hyderabad is 10th.

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Regency College of Culinary Arts and Hotel Management Hyderabad News and Latest Updates 2025

Regency College of Culinary Arts and Hotel Management Hyderabad Courses and Fees 2025

Eligibility Criteria

Candidate must have passed SSC / 10^{^th} or equivalent from recognized board.

Admission Guidelines

Candidate must be Flair in English
Age Limit 22 Years

Course Details

FOOD PRODUCTION-1

It deals with kitchen management, methods of cooking, importances of nutrition along with Indian Gastronomy. Trainee chefs also taught Food costing,soups and stocks , salads , and continental dishes. Menu planning with regard to nutrition.

FOOD PRODUCTION-II

The student will develop professional competence in baking skills necessary for commercial bakery operation.The student understand the working of bakery , layout of a bakery section in a 5 Star Hotel. The raw materials and other ingrediants used in bakery . Leavening agents , bread making , chocolates, different types of chocolates . Cake mixing , methods and types.

FOOD PRODUCTION ( PRACTICALS )

The students are exposed to continental menu with special emphasis on authenticity , enthnicit and cultural linkages . 20 International menus are taught from sausages to salads fine tuning their carving skills both Fruits and Vegetable including Thermocal carving. Regional cuisines of India are taught to student chefs . kashmiri , Bengali , Kerala , Maharashtra , Punjabi , Tamil Nadu cuisines , Indian snacks and Indian chat.

Fee Particular for the academic year 2021:-

Particulars	Amount (in Rs)
Tuition Fee	32,000
Food Receipts	35,000
Seminars Fee	9000
Activity & Events Fee	9000
Library Fee	5000
Uniform Fee	7000
Caution Deposit	2000
Total	99,000
No of installments	3
1.	33,000
2.	33,000
3.	33,000