CO1: Analyse the foundational principles of their chosen research topic in culinary research with primary and secondary materials, and evaluate available information.
CO2: Apply the culinary principles to complex issues, and critique the operation of the culinary outlets from a policy perspective, individually.
CO3: Structure and prepare concise and cohesive report on the research topic.
CO4: Reflect on their abilities to effectively undertake individual work.
CO2: Apply the culinary principles to complex issues, and critique the operation of the culinary outlets from a policy perspective, individually.
CO3: Structure and prepare concise and cohesive report on the research topic.
CO4: Reflect on their abilities to effectively undertake individual work.
Catalogue Code: T4701
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: Yes
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Other
Course Code: 406210603
Floating Credit: No
Audit Course: No
Course Needs: Global