Students acquire knowledge of the safety aspects of electricity, gas and other fuels, their comparative efficiency, the equipment available for the specific craft, their specifications and cost.
Catalogue Code: TH4194
Course Type: Generic Core Course
Total Credit: 1
Credits (Theory): 1
No. of Hours: 15
Internal Marks: 60
External Marks : 40
Total Marks: 25
Experiential Learning: No
Course Code: 406611105
CO1: Possesses good skills and hands-on expertise in cost and profitability accounting and pricing in bakery and patisserie operations.
CO2: Understands the effectiveness cost control and key financial figures of the bakery and patisserie industry and can put them into practical use.
CO2: Understands the effectiveness cost control and key financial figures of the bakery and patisserie industry and can put them into practical use.
Catalogue Code: TH4193
Course Type: Generic Core Course
Total Credit: 1
Credits (Theory): 1
No. of Hours: 15
Internal Marks: 60
External Marks : 40
Total Marks: 25
Experiential Learning: No
Course Code: 406611104
CO1: To introduce to the students, the concepts and importance of food safety, hygiene and sanitation.
CO2: To understand food hazards and potential sources of contamination and food borne diseases.
CO3: To understand the basics of micro-biology.
CO2: To understand food hazards and potential sources of contamination and food borne diseases.
CO3: To understand the basics of micro-biology.
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
Course Code: 406611103
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: TH4190
Course Type: Generic Core Course
Total Credit: 12
Credits (Theory): 2
Credits (Practical): 12
No. of Hours: 30
Internal Marks: 120
External Marks : 180
Total Marks: 300
Experiential Learning: No
Course Code: 406611102
CO1: To learn the organization of Bakery and Confectionary department
CO2: To identify and use of raw materials and equipments.
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 equipments.
CO3: To understand the basic techniques used to prepare batters and dough to make breads, cakes, cookies/ biscuits, pastry and desserts.
Catalogue Code: TH4181
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 4
No. of Hours: 60
Internal Marks: 40
External Marks : 60
Total Marks: 100
Experiential Learning: No
Course Code: 406611101