Curriculum & Syllabus
Total credit : 90
| SEMESTER – I | HOURS / WEEK | |||||
|---|---|---|---|---|---|---|
| Category | Code | Title of the Course | Lecture | Tutorial | Practical | Credits |
| Core | 21CMIA11 | Art, food and culture- the gastronomy | 3 | 0 | 0 | 3 |
| DSE | 21DMIA11 | Effective and efficient food and beverage operation and cost management | 2 | 0 | 0 | 2 |
| Core | 21CMIA12 | Advance Indian food skill development and global trend | 3 | 0 | 0 | 3 |
| Core | 21CMIA13 | Presentation and visual effect on food | 3 | 0 | 0 | 3 |
| Core | 21CMIA14 | Art of bakery and contemporary bread making | 3 | 0 | 0 | 3 |
| Core | 21PMIA11 | Advance Indian food skill development and global trend - Lab | 0 | 0 | 6 | 3 |
| Core | 21PMIA12 | Art of bakery and contemporary bread making: Lab | 0 | 0 | 6 | 3 |
| Total | 14 | 0 | 12 | 20 |