CO1 Learn the art behind design and balance
CO2 Casting carving, modeling colouring and polishing
CO3 Prepare a variety of hors doeuvres to include tapas, canaps, chutneys and sauces.
CO4 Display proper pickling, curing and smoking procedures.
CO5 Demonstrate roasting of turkey and roast beef to be utilized in Pantry or Deli.
CO6 "Prepare various techniques involved in preparation of display of plate and platter
presentation"
CO2 Casting carving, modeling colouring and polishing
CO3 Prepare a variety of hors doeuvres to include tapas, canaps, chutneys and sauces.
CO4 Display proper pickling, curing and smoking procedures.
CO5 Demonstrate roasting of turkey and roast beef to be utilized in Pantry or Deli.
CO6 "Prepare various techniques involved in preparation of display of plate and platter
presentation"
Catalogue Code: TH4046
Course Type: Specialization Elective Course
Total Credit: 2
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: 406210609
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global