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.
covering multiple cuisines.
Catalogue Code: T4920
Course Type: Generic Core Course
Total Credit: 21
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