Manav Rachna-MRIIRS | Hotel Management Admissions 2026
ApplyCourses offered-B.Sc in Hospitality & Hotel Administration, B.Sc in Culinary Arts, B.Sc. Culinary Arts (Dual Degree) with HTMi, Switzerland
Courses offered-B.Sc in Hospitality & Hotel Administration, B.Sc in Culinary Arts, B.Sc. Culinary Arts (Dual Degree) with HTMi, Switzerland
100% Placement Assistance | Avail Merit Scholarships
BHM / M.Sc.( Hotel Management) Admissions Open | 100% Placement with Highest package 32 LPA | Last Date for Admission: 20th Aug’25
Asia’s only university to be awarded the highest accreditation by WASC, USA and by the Quality Assurance Agency for Higher Education (QAA), UK
47 years of academic excellence | 40 LPA-Highest Package Offered
India's Largest University | NAAC A++ | 100% Placements Record | Highest CTC 2.5 Cr PA | 150 + Programmes across Multiple Disciplines
The Culinary Academy of India, Hyderabad (CAI) offers three main courses at the undergraduate and postgraduate levels. Culinary Academy of India Hyderabad Courses include PGD in Culinary Arts, Advanced Diploma in Culinary Arts and Bachelor of Catering Technology and Culinary Arts. The course duration ranges from 1-3 years. All the courses at CIA Hyderabad are available in full time mode. It's important for candidates to meet the eligibility criteria for their desired course which they want to pursue.
In order to apply for courses at the institute, prospective students must fulfil the eligibility requirements and pay the fees listed in the Culinary Academy of India Hyderabad fee structure. The table below lists every detail of the courses that are offered along with their qualifying requirements.
Courses | Fee Structure | Eligibility Criteria |
Rs 45000 | Should possess a graduate degree in hotel management/culinary arts/hospitality management. | |
Rs 1,70,000 | ||
Rs 1,20,000 | Should have completed the 10 + 2 standard from a recognised board with an aggregate of a minimum of 50% marks. |
Note- The exact eligibility criteria may vary from course to course over time.