CO1: Learn the art behind design and balance. CO2: Innovating casting and moulding techniques. CO3: Structural assembly. CO4: Casting carving, modeling colouring and polishing. CO5: Prepare a variety of hors doeuvres to include tapas, canaps, chutneys and sauces. CO6: Display proper pickling, curing and smoking procedures. CO7: Demonstrate roasting of turkey and roast beef to be utilized in Pantry or Deli. CO8: Prepare various techniques involved in preparation of display of plate and platter presentation.
Catalogue Code: TH4187
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: 406210610
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global