Program Outcome (PO)

PO1: Demonstrate proper safety and sanitation methods and standards in the commercial production of food.

PO2: Plan and organize food preparation by the most efficient methods available. F. Show an understanding of the composition, structure, and market terminology of meats, poultry, fish, shellfish, and vegetables.

PO3: Display a basic understanding of various diets.

PO4: Implement food, beverage, and labour cost control concepts.

PO5: Develop personal financial and time management skills.

Curriculum & Syllabus

Category	Code	Title of the Course	Lecture	Tutorial	Practical	Credits
Core	21CPGDA1	Art, food and culture- the gastronomy	3			3
Core	21CPGDA2	Advance Indian food skill development and global trend	3			3
Core	21CPGDA3	Presentation and visual effect on food	3			3
Core	21CPGDA4	Effective and efficient food and beverage operation and cost management	3			3
Core	21CPGDA5	Art of bakery and contemporary bread making:	3			3
Core	21PPGDA1	Advance Indian food skill development and global trend – Lab			6	3
Core	21PPGDA2	Art of bakery and contemporary bread making: Lab			6	3
		TOTAL	13		12	21

View course curriculum