CO1: Define the basic concepts and role of HRM in organisations. CO2:Understand and apply the functions of HRM CO3: Understand the various contemporary HR issues. CO4: Develop basic HR skills.
Catalogue Code: T2572
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406410106
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
CO1: Develop an analytical/practical approach to corporate fin decision making Apply.CO2: analyse the concepts in real life situations Evaluate various theories related to different concepts.CO3: Evaluate various theories related to different financial concepts and integrate them to make informed financial decisions within an organization. Create.
Catalogue Code: T2035
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406410105
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
CO1: To provide an introduction to Supply Chain. CO2: To leverages graphics to promote the Integrated Supply Chain model. CO3:To emphasize understanding the Extended Supply Chain - Presents a holistic approach. CO4: To incorporate People, Process, and Technology. CO5: To call-out industry-specific supply chain. CO6: To leverage discussions, videos, quizzes, and questions for consideration. CO7: To provide awareness of career path opportunities
Catalogue Code: TM2030
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406410108
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
CO1: To illustrate innovative marketing strategies. CO2: Apply the fundamental concepts of marketing to the industry.CO3: Examine Marketing perspectives essential for all managers today Analyse the marketing strategies of companies.
Catalogue Code: T2114
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406410107
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
CO1: Understanding of food product development knowledge among students. CO2: Application of experimental design techniques in product design, optimisation and product formulation. CO3: Demonstration of techniques of sensory evaluation for food product development. CO4: Design new products based on special dietary requirements, functionality,convenience and improvisation of existing traditional Indian foods CO5: Evaluation and comprehension of scientific literature in food product development
Catalogue Code: TH4170
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Orientation of the Course: Human Values
Course Code: 406410104
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
Course Code: 105
Semester: 01
Course Name: Sensory Science and Technology - (Theory and Practical)
Number of Credits: 4 (1.5 credits Theory, 2.5 credits practical).
(1 theory credit = 15 theory hours and 1 practical credit = 30 hours)
Level: 4
Pre-requisite for the course: Basic knowledge of sense organs
Course Outline:
Sensory food science has evolved from the need for scientifically sound and systematic sensory evaluation of foods. This course will allow students to learn about the importance and mechanism of sensory organs (Gustation, Olfaction, Vision, Auditory, Touch) in accessing food quality attributes and the role of sensory evaluation techniques and advanced instrumentation in novel product development and food business management.
Semester: 01
Course Name: Sensory Science and Technology - (Theory and Practical)
Number of Credits: 4 (1.5 credits Theory, 2.5 credits practical).
(1 theory credit = 15 theory hours and 1 practical credit = 30 hours)
Level: 4
Pre-requisite for the course: Basic knowledge of sense organs
Course Outline:
Sensory food science has evolved from the need for scientifically sound and systematic sensory evaluation of foods. This course will allow students to learn about the importance and mechanism of sensory organs (Gustation, Olfaction, Vision, Auditory, Touch) in accessing food quality attributes and the role of sensory evaluation techniques and advanced instrumentation in novel product development and food business management.
Catalogue Code: TMH4022
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
No. of Hours: 95
Internal Marks: 120
External Marks : 80
Total Marks: 200
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406410103
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
CO1: To know about the kitchen working environment, equipment, health & safety audits and other operational procedures. CO2: To describe the principles behind basic and advanced methods of cooking. CO3: To understand various techniques of preparation, preserving nutrition and enhancing presentation of food. CO4: To elaborate upon the importance of cooking food along with various fuels and their reaction with different metal surfaces.
Catalogue Code: TMH4021
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
No. of Hours: 95
Internal Marks: 120
External Marks : 80
Total Marks: 200
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406410102
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global
Students should get thorough knowledge and hands-on with basic food science and quality principles. Students should be able to understand and resolve food-related issues practically.
CO1: To study the principles of food science.
CO2: To identify and learn the uses of these principles in manufacturing food products.
CO3: To understand the importance of quality parameters and learn the implementation accordingly.
CO4: Demonstration of Proximate Analysis of Food
CO5: Perform food analysis using the laboratory.
CO1: To study the principles of food science.
CO2: To identify and learn the uses of these principles in manufacturing food products.
CO3: To understand the importance of quality parameters and learn the implementation accordingly.
CO4: Demonstration of Proximate Analysis of Food
CO5: Perform food analysis using the laboratory.
Catalogue Code: TMH4020
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
No. of Hours: 95
Internal Marks: 120
External Marks : 80
Total Marks: 200
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406410101
Floating Credit: No
Audit Course: No
Course Skill Type: Transferable /Life Skills
Course Needs: Global