CO1: To introduce students to the role of law in the food industry
CO2: To familiarize students with different food laws.
CO2: To familiarize students with different food laws.
Catalogue Code: TH4195
Course Type: Generic Core Course
Total Credit: 1
Credits (Theory): 2
No. of Hours: 15
Internal Marks: 60
External Marks : 40
Total Marks: 25
Experiential Learning: No
Primary Purpose of Course: Other
Course Code: 406210209
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: To learn and understand the genesis of food, the historical changes in society with the advent of technology.
CO2: To study various culinary concepts of the past and the future such as farm to fork.
CO3: To gain insights on the impact of culture, society, religion and rituals on the development of food.
CO2: To study various culinary concepts of the past and the future such as farm to fork.
CO3: To gain insights on the impact of culture, society, religion and rituals on the development of food.
Catalogue Code: TH4191
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: 406210208
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn and understand the process of Food and Beverage service.
CO2: To understand the equipments utilized in the department.
CO3: To understand different types of service techniques and methods.
CO2: To understand the equipments utilized in the department.
CO3: To understand different types of service techniques and methods.
Catalogue Code: TH4206
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: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210207
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn and understand the process of Food and Beverage service.
CO2: To understand the various types of food services.
CO3: To understand different types of service techniques and methods.
CO2: To understand the various types of food services.
CO3: To understand different types of service techniques and methods.
Catalogue Code: TH4204
Course Type: Generic Core Course
Total Credit: 2
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: 406210206
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: possesses good skills and hands-on expertise in cost and profitability accounting and pricing in culinary operations
CO2: understands the effectiveness and key financial figures of the hotel, restaurant and tourism industry and can put them into practical use
CO2: understands the effectiveness and key financial figures of the hotel, restaurant and tourism industry and can put them into practical use
Catalogue Code: TH4194
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: Entrepreneurship
Primary Orientation of the Course: Other
Course Code: 406210205
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To introduce students to the role of communication in the food industry
CO2: To familiarize students with different media, thus empowering them to communicate in oral and written forms.
CO3: To enable students to use English confidently to manage smart communication in their professions
CO4: To equip students with the appropriate dialogue structures by enhancing their vocabulary to build situational awareness.
CO2: To familiarize students with different media, thus empowering them to communicate in oral and written forms.
CO3: To enable students to use English confidently to manage smart communication in their professions
CO4: To equip students with the appropriate dialogue structures by enhancing their vocabulary to build situational awareness.
Catalogue Code: TH4193
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: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210204
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn and understand the concept of human nutrition.
CO2: To study the importance of various nutrients for body wellness.
CO3: To define the principles of nutrition.
CO2: To study the importance of various nutrients for body wellness.
CO3: To define the principles of nutrition.
Catalogue Code: TH4192
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: 406210203
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Knowledge and understanding about basics of Indian cuisine.
CO2: Learn various factors that affect the eating habits in various parts of India.
CO3: Awareness of regional traditional Indian cuisine
CO4: Understanding the nuances of cooking methods.
CO5: Gain knowledge on the heritage of Indian cuisine.
CO2: Learn various factors that affect the eating habits in various parts of India.
CO3: Awareness of regional traditional Indian cuisine
CO4: Understanding the nuances of cooking methods.
CO5: Gain knowledge on the heritage of Indian cuisine.
Catalogue Code: TH4190
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 Orientation of the Course: Other
Course Code: 406210202
Floating Credit: No
Audit Course: No
Course Needs: National
Indian cuisine consists of a wide variety of different cuisines native to India. Due to the range of diversity in soil type, climate and occupations, these cuisines vary from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices.
Catalogue Code: TH4181
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 Orientation of the Course: Other
Course Code: 406210201
Floating Credit: No
Audit Course: No
Course Needs: National