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Curriculum & Syllabus

Total credit : 90

SEMESTER – IHOURS / WEEK
CategoryCodeTitle of the CourseLectureTutorialPracticalCredits
Core21CMIA11Art, food and culture- the gastronomy3003
DSE21DMIA11Effective and efficient food and
beverage operation and cost
management
2002
Core21CMIA12Advance Indian food skill development
and global trend
3003
Core21CMIA13Presentation and visual effect on food3003
Core21CMIA14Art of bakery and contemporary bread
making
3003
Core21PMIA11Advance Indian food skill development
and global trend - Lab
0063
Core21PMIA12Art of bakery and contemporary bread
making: Lab
0063
Total1401220

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