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

Tuition Fee per year	Administration Fee	Registration Fee	Misc. (per sem)	Skill Enhancement Fee (per year)	Exam Fee (Per Sem)	At the time of admission	Even Sem	Odd Sem
20,000	4,650	2,650	300		1500	19,100	10,300	11,800