24-27_Confectionary and Show-Piece Making Techniques (Practical) (Elective)

    CO1: To Innovate seasonal flavours.
    CO2: To understand casting carving, modeling and colouring.
    CO3: To make optimum use of the resources.
    CO4: To be able to create a harmony between each variety of desserts as per the theme.


    Catalogue Code: TH4187
    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: 406210610
    Floating Credit: No
    Audit Course: No
    Course Skill Type: Others
    Course Needs: Global