Catalogue Code: TH4095
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 15
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Purpose of Course: Skill Development
Course Code: 406210210
Floating Credit: No
Audit Course: Yes
Course Needs: National
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: 2
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
This inter-disciplinary course involves a balanced blend of three disciplines viz. Sociology, Anthropology and Culinary Arts. A sociological look at food in the context of cultural beliefs and social practices, from small-scale face-to-face interactions to the role of food in global systems. This course discusses how the food paths have evolved as a holistic expression of culture, including ecology, religion and social structure.
This blend will help students to understand the culinary fields past and the future, from Ayurveda cuisine to Modern haute cuisines.
This blend will help students to understand the culinary fields past and the future, from Ayurveda cuisine to Modern haute cuisines.
Catalogue Code: TH4191
Course Type: Generic Core Course
Total Credit: 3
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: 3
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: 3
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
This course provides a basis for understanding culinary accounting concepts and procedures. Students learn about the processing of hospitality financial data, and the flow of financial information in the accounting cycle that result in the production of financial statements. In this course, students recognize that accounting operations in todays food operations in hotels and restaurants require specialized knowledge and skills by examining the most up to date industry information.
Catalogue Code: TH4194
Course Type: Generic Core Course
Total Credit: 3
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: 3
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: 3
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
The course focuses on the introduction of regional Indian cuisine preparation in small portions. Variety of courses in regional traditional Indian cuisine meals are taught to gain a strong foundation knowledge for the following semesters.
Catalogue Code: TH4190
Course Type: Generic Core Course
Total Credit: 4
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: 4
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