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PO1: Explain the evolution and growth of culinary practices & explore intensively the history and culinary traditions of the world.

PO2: Determine the underlying techniques involved in the preparation of dishes.

PO3: Develop proficiency in classic and contemporary culinary techniques and cooking methods in a la carte, table d’hôte, and banquet food.

PO4: Demonstrate basic culinary skills and rudiments of food safety, cost control and nutrition.

PO5: Apply skills in the usage of equipment in a state of the art Kitchen.

PO6: Prepare and execute basic western, Asian and Indian menus using the various inputs of learning and cuisine techniques.

PO7: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.