CO1 Perform all the kitchen jobs by practicing safe and sanitary work habits.
CO2 Operate commercial kitchen machinery observing good hygiene practices.
CO3 Read, interpret and prepare recipes as per standard manufacturing practices.
CO4 Plan menus for various culinary events, prepare indents and maintain inventory
CO5 Acquire basic and advanced culinary skills pertaining to each section of the kitchen covering multiple cuisines.
CO2 Operate commercial kitchen machinery observing good hygiene practices.
CO3 Read, interpret and prepare recipes as per standard manufacturing practices.
CO4 Plan menus for various culinary events, prepare indents and maintain inventory
CO5 Acquire basic and advanced culinary skills pertaining to each section of the kitchen covering multiple cuisines.
Catalogue Code: T4920
Course Type: Generic Core Course
Total Credit: 20
Credits (Theory): 2
Credits (Practical): 20
No. of Hours: 30
Internal Marks: 200
External Marks : 300
Total Marks: 500
Experiential Learning: Yes
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406210401
Floating Credit: No
Audit Course: No
Course Needs: Global