CO1: Innovate, experiment and create new dishes. CO2: prepare foods which are gaining demand as per guest needs. CO3: learn the nuances of Ayurvedic cuisine. CO4: adapt to emerging culinary trends by hands on practical learning experiences.
Catalogue Code: F0002
Course Type: Specialization Elective Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 60
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210612
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global