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.
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: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Course Code: 406410110
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Define the basic concepts and role of HRM in organisations.
CO2: Understand and apply the functions of HRM Understand the various contemporary HR issues
CO3: Develop basic HR skills.
CO2: Understand and apply the functions of HRM Understand the various contemporary HR issues
CO3: Develop basic HR skills.
Catalogue Code: T2572
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Primary Orientation of the Course: Human Values
Course Code: 406410109
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Develop an analytical/practical approach to corporate fin decision making Apply & analyse the concepts in real life situations Evaluate various theories related to different concepts.
Catalogue Code: T2035
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Primary Orientation of the Course: Other
Course Code: 406410108
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To study and demonstrate knowledge of core concepts of food product development, Complexities/intricacies governing the development of food product.
CO2: To apply experimental design techniques in product design, optimization and product formulation.
CO3: To study and demonstrate techniques involved in sensory sciences relevant to food product development
CO4: To understand the concept of development of a new product and prepare new products
CO5: To critically evaluate relevant scientific literature in food product development and consumer studies to demonstrate comprehension of its scope and relevance in food based operations.
CO2: To apply experimental design techniques in product design, optimization and product formulation.
CO3: To study and demonstrate techniques involved in sensory sciences relevant to food product development
CO4: To understand the concept of development of a new product and prepare new products
CO5: To critically evaluate relevant scientific literature in food product development and consumer studies to demonstrate comprehension of its scope and relevance in food based operations.
Catalogue Code: TH4170
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410107
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Training and sensory panel selection demonstration CO2: To determine the threshold value of fundamental taste CO3: Demonstration of different sensory evaluation techniques through statistical analysis
CO4: To formulate a consumer-oriented product
CO4: To formulate a consumer-oriented product
Catalogue Code: New Course
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 60
External Marks : 40
Total Marks: 100
Primary Purpose of Course: Skill Development
Course Code: 406410106
Floating Credit: No
Audit Course: No
Course Needs: Global
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.
CO1: To study the fundamental concepts and basic terminology of sensory science as well as its practical implementation in the administration of food businesses.
C02: To comprehend the anatomy and mechanism of the sense organs
C03: Understanding the process of sensory panel selection, layout, and sensory evaluation techniques.
CO4: Design and execute sensory evaluation studies with legislative and ethical considerations.
C05: To study the recent advancement, progress, and challenges in sensory science.
CO1: To study the fundamental concepts and basic terminology of sensory science as well as its practical implementation in the administration of food businesses.
C02: To comprehend the anatomy and mechanism of the sense organs
C03: Understanding the process of sensory panel selection, layout, and sensory evaluation techniques.
CO4: Design and execute sensory evaluation studies with legislative and ethical considerations.
C05: To study the recent advancement, progress, and challenges in sensory science.
Catalogue Code: New Course
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410105
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Practice techniques of menu planning, indenting and food costing.
CO2: Demonstrate safe knife handling skills, various cuts of vegetables, fruits, meat, fish and poultry.
CO3: Implement food safety and hygiene standards in professional kitchen environment.
CO4: Create standardized recipes for Indian and International food items.
CO2: Demonstrate safe knife handling skills, various cuts of vegetables, fruits, meat, fish and poultry.
CO3: Implement food safety and hygiene standards in professional kitchen environment.
CO4: Create standardized recipes for Indian and International food items.
Catalogue Code: New Course
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 60
External Marks : 40
Total Marks: 100
Primary Purpose of Course: Skill Development
Course Code: 406410104
Floating Credit: No
Audit Course: No
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.
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: New Course
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410103
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: Demonstration of Proximate Analysis of Food
CO2: Perform food analysis using the laboratory.
CO3: Preparation of Standards and Solutions.
CO4: Write a standardized experiment along with their photographs and descriptions.
CO2: Perform food analysis using the laboratory.
CO3: Preparation of Standards and Solutions.
CO4: Write a standardized experiment along with their photographs and descriptions.
Catalogue Code: New Course
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 2
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 90
External Marks : 60
Total Marks: 150
Primary Purpose of Course: Skill Development
Course Code: 406410102
Floating Credit: No
Audit Course: No
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 recognize the job descriptions of various food manufacturing and operations hierarchy levels.
CO4: To understand the concept of food chemistry.
CO5: To understand the importance of quality parameters and learn the implementation accordingly.
CO1: To study the principles of food science.
CO2: To identify and learn the uses of these principles in manufacturing food products.
CO3: To recognize the job descriptions of various food manufacturing and operations hierarchy levels.
CO4: To understand the concept of food chemistry.
CO5: To understand the importance of quality parameters and learn the implementation accordingly.
Catalogue Code: New Course
Course Type: Generic Core Course
Total Credit: 4
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 406410101
Floating Credit: No
Audit Course: No
Course Needs: Global