CO1: This course will reinforce and expand on student knowledge of both physical and life science by applying them to environmental concepts.
CO2: It will provide another option for students interested in studying science.
CO3: It also helps to create environmental awareness among the students by protecting and conserving the environment.
CO4: This can make a student a globally responsible citizen.
CO2: It will provide another option for students interested in studying science.
CO3: It also helps to create environmental awareness among the students by protecting and conserving the environment.
CO4: This can make a student a globally responsible citizen.
Catalogue Code: T2883
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Purpose of Course: Other
Course Code: 406210107
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To learn the importance of food science in the field of culinary arts.
CO2: To observe the effects on food when subjected to heat and cold.
CO3: To understand modern culinary concepts such as sous vide and molecular gastronomy.
CO2: To observe the effects on food when subjected to heat and cold.
CO3: To understand modern culinary concepts such as sous vide and molecular gastronomy.
Catalogue Code: TH4189
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
Primary Orientation of the Course: Other
Course Code: 406210106
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To study the history of French gastronomy in relation to culinary arts.
CO2: To use standard phrases in French in hotel operations.
CO3: To understand the various methods of French cooking.
CO4: To understand the concept of French menu planning.
CO2: To use standard phrases in French in hotel operations.
CO3: To understand the various methods of French cooking.
CO4: To understand the concept of French menu planning.
Catalogue Code: T6548
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
Primary Purpose of Course: Other
Primary Orientation of the Course: Human Values
Course Code: 406210105
Floating Credit: No
Audit Course: No
Course Needs: Global
This course will focus on exploring fundamental theory and the science of the ingredients used in bread and pastry. Students learn the different commodities used in the Bakery including varieties of flour, raising agents, sugars and liquids and how the interactions of ingredients affect the outcome. This course is designed to give students an understanding of basic concepts and skills that is key to success in the Bakery and Pastry department.
Catalogue Code: TH4188
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210104
Floating Credit: No
Audit Course: No
Course Needs: Global
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: TH4180
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 30
External Marks : 45
Total Marks: 75
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210103
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: An introduction to the gastronomic world.
CO2: This course will provide insights into the professional aspects of Culinary Arts.
CO3: It will provide a systematic understanding of the key aspects of professional practice in the area of culinary arts with detailed theoretic knowledge.
CO2: This course will provide insights into the professional aspects of Culinary Arts.
CO3: It will provide a systematic understanding of the key aspects of professional practice in the area of culinary arts with detailed theoretic knowledge.
Catalogue Code: TH4580
Course Type: Generic Core Course
Total Credit: 5
Credits (Theory): 5
No. of Hours: 75
Internal Marks: 50
External Marks : 75
Total Marks: 125
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210102
Floating Credit: No
Audit Course: No
Course Needs: Global
1. To understand the importance of personal and professional hygiene and sanitation.
2. To equip students with basic knife skills.
3. To understand the operational procedures of various culinary equipments.
4. To learn, understand and practice various methods of food processing and cooking.
5. To study storage, processing and disposing of culinary raw materials.
2. To equip students with basic knife skills.
3. To understand the operational procedures of various culinary equipments.
4. To learn, understand and practice various methods of food processing and cooking.
5. To study storage, processing and disposing of culinary raw materials.
Catalogue Code: TH4579
Course Type: Generic Core Course
Total Credit: 5
Credits (Theory): 2
Credits (Practical): 5
No. of Hours: 30
Internal Marks: 50
External Marks : 75
Total Marks: 125
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210101
Floating Credit: No
Audit Course: No
Course Needs: Global