CO1: A knowledge of key engineering factors involved in the planning of food production
areas of a commercial establishment.
CO2: An understanding of the use of various engineering systems in kitchen operations.
CO3: An understanding of the use of appropriate engineering systems in planning operations.
areas of a commercial establishment.
CO2: An understanding of the use of various engineering systems in kitchen operations.
CO3: An understanding of the use of appropriate engineering systems in planning operations.
Catalogue Code: TH4200
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: 406210507
Floating Credit: No
Audit Course: No
Course Needs: Global
To apply basic communication concepts learnt so far to business situations involving clients, colleagues, both junior & senior and management
Catalogue Code: T6097
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406210506
Floating Credit: No
Audit Course: No
Course Needs: Global
Course Description: Entrepreneurship in the food industry course is an understanding of en-trepreneurship from business and personal perspectives. the challenges of opening and maintain-ing financial and personal success. It also relates the process to create and test ideas, and includes defining the market and methods to sell the product. The course defines financial information and reporting that are unique to food businesses. It also covers analytical tools used to buy and sell a food business as well as to operate successfully.
Course Objective(s):
After finishing the course, the students will be able
CO1: To develop an entrepreneurial mindset
CO2: To understand the entrepreneurial process of a food venture
CO3: To select appropriate business models for food venture creation
CO4. To relate to practical aspects of launching and managing independent/franchisee food ven-tures
CO5: To attain scalability in the business model
Course Objective(s):
After finishing the course, the students will be able
CO1: To develop an entrepreneurial mindset
CO2: To understand the entrepreneurial process of a food venture
CO3: To select appropriate business models for food venture creation
CO4. To relate to practical aspects of launching and managing independent/franchisee food ven-tures
CO5: To attain scalability in the business model
Catalogue Code: TH4199
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: 406210505
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: Identify international raw material ingredients.
CO2: Prepare a variety of international dishes.
CO3: Demonstrate culinary skills required to produce international menus.
CO4: Compare dishes from different countries with regards to various culinary aspects.
CO2: Prepare a variety of international dishes.
CO3: Demonstrate culinary skills required to produce international menus.
CO4: Compare dishes from different countries with regards to various culinary aspects.
Catalogue Code: TH4041
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210504
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To learn the impact of various factors affecting regional global cuisines.
CO2: To get familiarized with the traditional and contemporary approach of international food
preparations.
CO3: To learn menu planning, balancing, costing and creation of fusion innovative dishes.
CO4: To provide learning experiences on bizarre foods prominently consumed across the globe.
CO2: To get familiarized with the traditional and contemporary approach of international food
preparations.
CO3: To learn menu planning, balancing, costing and creation of fusion innovative dishes.
CO4: To provide learning experiences on bizarre foods prominently consumed across the globe.
Catalogue Code: TH4040
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406210503
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To gain advanced skills sets of international Bakery / Pastry products.
CO2: To use time, materials, references, and resources effectively.
CO3: To execute advanced baking, pastry, and dessert presentation techniques following industry-accepted safety and sanitation rules and regulations.
CO2: To use time, materials, references, and resources effectively.
CO3: To execute advanced baking, pastry, and dessert presentation techniques following industry-accepted safety and sanitation rules and regulations.
Catalogue Code: TH4185
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210502
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To gain knowledge about international Bakery / Pastry products.
CO2: To develop abilities, attitudes, and personal qualities that will lead to job success in specialized jobs in the retail or commercial banking industry.
CO3: To apply the basic calculations needed to cost and convert various baking recipes.
CO2: To develop abilities, attitudes, and personal qualities that will lead to job success in specialized jobs in the retail or commercial banking industry.
CO3: To apply the basic calculations needed to cost and convert various baking recipes.
Catalogue Code: TH4186
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406210501
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global