Programme Outcomes
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
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 | |||