CO1: To prepare themselves for placements by maintaining a working atmosphere and professional environment. CO2: To demonstrate planning, timing, and preparation of a complete Asian cuisine meal,
including a soup, appetizer, and entre while emphasizing their commitment to quality and excellence. CO3: To define and use common kitchen terminology and vocabulary in the Asian kitchen.
including a soup, appetizer, and entre while emphasizing their commitment to quality and excellence. CO3: To define and use common kitchen terminology and vocabulary in the Asian kitchen.
Catalogue Code: T4789
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: 406210601
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global