Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)
PROGRAM OUTCOME (PO)
Upon successful completion of the module, students will be able to:
PO1: Explain the evolution and growth of culinary practices & explore intensively the history and culinary traditions of the world.
PO2: Determine the underlying techniques involved in the preparation of dishes.
PO3: Develop proficiency in classic and contemporary culinary techniques and cooking methods in à la carte, table d’hôte, and banquet food menus.
PO4: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.
PO5: Apply skills in the usage of equipment in a state-of-the-art Kitchen.
PO6: Prepare and execute basic western, Asian and Indian menus using the various inputs of learning and cuisine techniques.
PO7: Demonstrate basic culinary skills and rudiments of food safety, cost control and nutrition.
PROGRAMME SPECIFIC OUTCOME (PSO)
PSO1: Develop young men and women into highly adept professional chefs.
PSO2: Apply the concepts and skills necessary to achieve guest satisfaction.
PSO3: Conduct him/her in a professional and ethical manner, and practice industry-defined work ethics.
PSO4: Use knowledge of best practices to further aid sustainability (economic, environmental, and cultural/social) in the industry.
Upon successful completion of the module, students will be able to:
PO1: Explain the evolution and growth of culinary practices & explore intensively the history and culinary traditions of the world.
PO2: Determine the underlying techniques involved in the preparation of dishes.
PO3: Develop proficiency in classic and contemporary culinary techniques and cooking methods in à la carte, table d’hôte, and banquet food menus.
PO4: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.
PO5: Apply skills in the usage of equipment in a state-of-the-art Kitchen.
PO6: Prepare and execute basic western, Asian and Indian menus using the various inputs of learning and cuisine techniques.
PO7: Demonstrate basic culinary skills and rudiments of food safety, cost control and nutrition.
PROGRAMME SPECIFIC OUTCOME (PSO)
PSO1: Develop young men and women into highly adept professional chefs.
PSO2: Apply the concepts and skills necessary to achieve guest satisfaction.
PSO3: Conduct him/her in a professional and ethical manner, and practice industry-defined work ethics.
PSO4: Use knowledge of best practices to further aid sustainability (economic, environmental, and cultural/social) in the industry.
Curriculum & Syllabus
Eligibility Criteria
Program | Program Duration (Year) | Eligibility | Criteria for Merit |
---|---|---|---|
Diploma in Culinary Arts | 3 Years (Non Semester) | Pass in 10th Std | Merit based on the percentage of marks secured in the qualifying examination |
Career Prospects
Career Prospects
Fee Structure
Tuition Fee 2024 - 2025 (Per Sem) | Other Fee (Per Sem) | Total Fee 2024 - 2025 (Per Sem) |
---|---|---|
31,000 | 24,000 | 55,000 |