CO1: This course will reinforce and expand on student knowledge of both physical and life science by applying them to environmental concepts.
CO2: It will provide another option for students interested in studying science.
CO3: It also helps to create environmental awareness among the students by protecting and conserving the environment.
CO4: This can make a student a globally responsible citizen.
CO2: It will provide another option for students interested in studying science.
CO3: It also helps to create environmental awareness among the students by protecting and conserving the environment.
CO4: This can make a student a globally responsible citizen.
Catalogue Code: T2883
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Purpose of Course: Other
Course Code: 406210107
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn the importance of food science in the field of culinary arts.
CO2: To observe the effects on food when subjected to heat and cold.
CO3: To understand modern culinary concepts such as sous vide and molecular gastronomy.
CO2: To observe the effects on food when subjected to heat and cold.
CO3: To understand modern culinary concepts such as sous vide and molecular gastronomy.
Catalogue Code: TH4189
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Other
Course Code: 406210106
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To study the history of French gastronomy in relation to culinary arts.
CO2: To use standard phrases in French in hotel operations.
CO3: To understand the various methods of French cooking.
CO4: To understand the concept of French menu planning.
CO2: To use standard phrases in French in hotel operations.
CO3: To understand the various methods of French cooking.
CO4: To understand the concept of French menu planning.
Catalogue Code: T6548
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Other
Primary Orientation of the Course: Human Values
Course Code: 406210105
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn the organization of Bakery and Confectionary department
CO2: To identify and use of raw materials and equipment’s.
CO3: To understand the basic techniques used to prepare batters and dough to make breads, cakes, cookies/ biscuits, pastry and desserts.
CO2: To identify and use of raw materials and equipment’s.
CO3: To understand the basic techniques used to prepare batters and dough to make breads, cakes, cookies/ biscuits, pastry and desserts.
Catalogue Code: TH4188
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
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: 406210104
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
CO2: Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
CO3: Perform problem solving and troubleshoot recipes.
CO4: Learn to master the art of preparing international breads, cookies, hot and cold desserts.
CO2: Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
CO3: Perform problem solving and troubleshoot recipes.
CO4: Learn to master the art of preparing international breads, cookies, hot and cold desserts.
Catalogue Code: TH4180
Course Type: Generic Core Course
Total Credit: 3
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: 406210103
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: An introduction to the gastronomic world.
CO2: This course will provide insights into the professional aspects of Culinary Arts.
CO3: It will provide a systematic understanding of the key aspects of professional practice in the area of culinary arts with detailed theoretic knowledge.
CO2: This course will provide insights into the professional aspects of Culinary Arts.
CO3: It will provide a systematic understanding of the key aspects of professional practice in the area of culinary arts with detailed theoretic knowledge.
Catalogue Code: TH4580
Course Type: Generic Core Course
Total Credit: 5
Credits (Theory): 5
No. of Hours: 75
Internal Marks: 50
External Marks : 75
Total Marks: 125
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210102
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Practice efficient time management along with personal and professional hygiene and sanitation.
CO2: Demonstrate safe knife skill handling techniques as well as hone various cuts of vegetables, fruits, meat, fish and poultry.
CO3: Differentiate between hand tools and kitchen tools.
CO4: Perform standardized recipes without deviations.
CO5: Write standardized recipes along with their photographs and description.
CO2: Demonstrate safe knife skill handling techniques as well as hone various cuts of vegetables, fruits, meat, fish and poultry.
CO3: Differentiate between hand tools and kitchen tools.
CO4: Perform standardized recipes without deviations.
CO5: Write standardized recipes along with their photographs and description.
Catalogue Code: TH4579
Course Type: Generic Core Course
Total Credit: 5
Credits (Theory): 2
Credits (Practical): 5
No. of Hours: 30
Internal Marks: 50
External Marks : 75
Total Marks: 125
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210101
Floating Credit: No
Audit Course: No
Course Needs: Global