CO1: A knowledge of key engineering factors involved in the planning of food production
areas of a commercial establishment.
CO2: An understanding of the use of various engineering systems in kitchen operations.
CO3: An understanding of the use of appropriate engineering systems in planning operations.
areas of a commercial establishment.
CO2: An understanding of the use of various engineering systems in kitchen operations.
CO3: An understanding of the use of appropriate engineering systems in planning operations.
Catalogue Code: TH4200
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: Professional Ethics
Course Code: 406210507
Floating Credit: No
Audit Course: No
Course Needs: Global
To apply basic communication concepts learnt so far to business situations involving clients, colleagues, both junior & senior and management
Catalogue Code: T6097
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: Human Values
Course Code: 406210506
Floating Credit: No
Audit Course: No
Course Needs: Global
CO1: To develop an entrepreneurial mindset.
CO2: To understand the entrepreneurial process of a food venture.
CO3: To select appropriate business models for food venture creation.
CO4. To relate to practical aspects of launching and managing independent/franchisee food ventures.
CO5: To attain scalability in the business model.
CO2: To understand the entrepreneurial process of a food venture.
CO3: To select appropriate business models for food venture creation.
CO4. To relate to practical aspects of launching and managing independent/franchisee food ventures.
CO5: To attain scalability in the business model.
Catalogue Code: TH4199
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: Professional Ethics
Course Code: 406210505
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: Identify international raw material ingredients.
CO2: Prepare a variety of international dishes.
CO3: Demonstrate culinary skills required to produce international menus.
CO4: Compare dishes from different countries with regards to various culinary aspects.
CO2: Prepare a variety of international dishes.
CO3: Demonstrate culinary skills required to produce international menus.
CO4: Compare dishes from different countries with regards to various culinary aspects.
Catalogue Code: TH4041
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: 406210504
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To learn the impact of various factors affecting regional global cuisines.
CO2: To get familiarized with the traditional and contemporary approach of international food
preparations.
CO3: To learn menu planning, balancing, costing and creation of fusion innovative dishes.
CO4: To provide learning experiences on bizarre foods prominently consumed across the globe.
CO2: To get familiarized with the traditional and contemporary approach of international food
preparations.
CO3: To learn menu planning, balancing, costing and creation of fusion innovative dishes.
CO4: To provide learning experiences on bizarre foods prominently consumed across the globe.
Catalogue Code: TH4040
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: Professional Ethics
Course Code: 406210503
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To gain advanced skills sets of international Bakery / Pastry products.
CO2: To use time, materials, references, and resources effectively.
CO3: To execute advanced baking, pastry, and dessert presentation techniques following industry-accepted safety and sanitation rules and regulations.
CO2: To use time, materials, references, and resources effectively.
CO3: To execute advanced baking, pastry, and dessert presentation techniques following industry-accepted safety and sanitation rules and regulations.
Catalogue Code: TH4185
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: 406210502
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
CO1: To gain knowledge about international Bakery / Pastry products.
CO2: To develop abilities, attitudes, and personal qualities that will lead to job success in specialized jobs in the retail or commercial banking industry.
CO3: To apply the basic calculations needed to cost and convert various baking recipes.
CO2: To develop abilities, attitudes, and personal qualities that will lead to job success in specialized jobs in the retail or commercial banking industry.
CO3: To apply the basic calculations needed to cost and convert various baking recipes.
Catalogue Code: TH4186
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: 406210501
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global