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

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

1. Candidate must be Flair in English
2. Age Limit 22 Years

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:-

CONCESSION:     20% Fee concession for Girls and Boys with 85% marks in recent education.
SCHOLARSHIP:     No Govt Scholarship To This Course