CO1: Understanding various types of disasters and its management.
CO2: Participating actively in disaster management.
CO3: Performing First aid and CPR in an emergency.
CO2: Participating actively in disaster management.
CO3: Performing First aid and CPR in an emergency.
Catalogue Code: T4005
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 22
Internal Marks: 60
External Marks : 40
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Human Values
Course Code: 406210310
Floating Credit: No
Audit Course: No
Course Needs: National
CO1: Recognize quality standards in food preparation and presentation.
CO2: List grape varieties and how they match with different foods.
CO3: Understand the principles of food and their interaction with different wines.
CO4: Evaluate classic wines and food combinations from different regions of the world.
CO5: Demonstrate the need to be sensitive to a multicultural approach to wine and food pairing.
CO2: List grape varieties and how they match with different foods.
CO3: Understand the principles of food and their interaction with different wines.
CO4: Evaluate classic wines and food combinations from different regions of the world.
CO5: Demonstrate the need to be sensitive to a multicultural approach to wine and food pairing.
Catalogue Code: TH4198
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 1
No. of Hours: 15
Internal Marks: 60
External Marks : 40
Total Marks: 25
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406210309
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To provide an in-depth training in use of office automation packages, internet etc. essential for common man for day to day office management, and e-governance.
CO2: To understand what computer is?
CO3: Identify common technology systems used in hospitality operations.
CO4: To understand the Basics of Operating systems.
CO5: To understand how to use software packages in day to day activities.
CO6: Learn the essential and use of internet.
CO7: Identify the various threats to technology systems and the security precautions that should be taken to keep those systems safe.
CO2: To understand what computer is?
CO3: Identify common technology systems used in hospitality operations.
CO4: To understand the Basics of Operating systems.
CO5: To understand how to use software packages in day to day activities.
CO6: Learn the essential and use of internet.
CO7: Identify the various threats to technology systems and the security precautions that should be taken to keep those systems safe.
Catalogue Code: TH4184
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: 406210306
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: The art of quantity food preparation in order to understand planned meals operations using knowledge of balancing menus.
CO2: Variety of courses in regional traditional Indian cuisine meals based on the knowledge gained in the previous semester.
CO3: Exploration of different states of India focusing on traditions, beliefs and festivals in conjecture to food.
CO2: Variety of courses in regional traditional Indian cuisine meals based on the knowledge gained in the previous semester.
CO3: Exploration of different states of India focusing on traditions, beliefs and festivals in conjecture to food.
Catalogue Code: TH4197
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: Professional Ethics
Course Code: 406210305
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Regional
CO1: Students encouragement to practice quantity cooking.
CO2: Theme based events in ordinance to regional cuisine of India.
CO3: Cultivating team spirit and time management skills while practically cooking designed menus.
CO2: Theme based events in ordinance to regional cuisine of India.
CO3: Cultivating team spirit and time management skills while practically cooking designed menus.
Catalogue Code: TH4183
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 Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210304
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Regional
CO1: The study of classical European cuisines and the history associated with the equipments used, preparation and service of various dishes.
CO2: The impact of geographical and climatic conditions on the cuisines of various countries within Europe shall be studied in detail. Besides regional cuisines, students shall gain insights on festive foods.
CO2: The impact of geographical and climatic conditions on the cuisines of various countries within Europe shall be studied in detail. Besides regional cuisines, students shall gain insights on festive foods.
Catalogue Code: TH4196
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: Professional Ethics
Course Code: 406210303
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: This course encompasses a collection of regional cuisines within Europe.
CO2: Introduction of European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures will be learnt by students during this course.
CO3: Students will explore European national and regional cuisines, from the traditional to the modern, by preparing a wide range of recipes including typical appetizers, vegetarian - non-vegetarian main course dishes and desserts.
CO2: Introduction of European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures will be learnt by students during this course.
CO3: Students will explore European national and regional cuisines, from the traditional to the modern, by preparing a wide range of recipes including typical appetizers, vegetarian - non-vegetarian main course dishes and desserts.
Catalogue Code: TH4182
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 Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210302
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: Understand the operational logistics of standalone restaurants.
CO2: Gain culinary skills in a professional restaurant
CO3: Observe plate presentations.
CO2: Gain culinary skills in a professional restaurant
CO3: Observe plate presentations.
Catalogue Code: T4905
Course Type: Generic Core Course
Total Credit: 6
Credits (Theory): 2
Credits (Practical): 5
No. of Hours: 30
Internal Marks: 50
External Marks : 75
Total Marks: 125
Experiential Learning: Yes
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 406210301
Floating Credit: No
Audit Course: No
Course Needs: Global