Amity University | B.Sc Admissions 2025
ApplyRanked amongst top 3% universities globally (QS Rankings)
Ranked amongst top 3% universities globally (QS Rankings)
B.Sc (Hons) Admissions 2025 Now Open | Ranked Among the Top 100 Universities in the World by QS World University Rankings 2025)
Ranked #1 Among all Private Indian Universities in QS Asia Rankings 2025 | Scholarships worth 210 CR
NBA Accredited | AICTE Approved | Use Code: Careers360 & Avail 50% Off on Application Forms | Last Date: 19th Apr’25
#10 in India by NIRF Ranking | Institution of Eminence by Govt. of India | Scholarships Available
100+ Industry collaborations | 10+ Years of legacy
Parshuram Mahavidyalaya Jhansi courses include full-time 3-year and 4-year undergraduate courses in BA, BCom, B.Sc. Agriculture, B.Sc. Maths, B.Sc. Biology and B.El.Ed. The fee structure for various courses offered by Parshuram Mahavidyalaya Jhansi varies depending on the path of study.
Parshuram Mahavidyalaya Jhansi courses are offered based on the previous academic records and qualifications. To get PMV Jhansi courses, candidates must meet the minimum criteria set by the institute.
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Candidates have to check the Parshuram Mahavidyalaya Jhansi fee structure, which may vary evey year. Below table shows the PMV Jhansi courses and Eligibility Criteria.
Courses | Eligibility Criteria |
Candidates should have passed 10+2 with 50% marks from any recognised board. | |
Students must have completed 10+2 or equivalent examinations with a minimum of 50% aggregated marks in PCB or agriculture. |
Candidates have to check the desired course-specific criteria to get PMV Jhansi courses.
Candidates must passed 10+2 with 50% marks from a recognised board.
Parshuram Mahavidyalaya Jhansi offers courses at UG level includes B.Com, BA, B.Sc, B.El.Ed and many other courses are offered by the institution.
Parshuram Mahavidyalaya Jhansi offers courses for full-time in offline mode.
Candidates must check the Parshuram Mahavidyalaya Jhansi fee structure, which may vary year to year by administration.