| SEMESTER - I | Hours / Week | |||||
|---|---|---|---|---|---|---|
| Categor y | Sub Code | Title of the Course | Lecture | Tutori al | Practic al | Credits |
| AEC | Language – I | 4 | 0 | 0 | 4 | |
| AEC | English Paper – I | 4 | 0 | 0 | 4 | |
| DSC | Fundamentals of Food Chemistry | 4 | 0 | 0 | 4 | |
| DSC | Food Science | 4 | 0 | 0 | 4 | |
| SEC | Basic Cookery - Practical | 0 | 0 | 4 | 2 | |
| DSC | Fundamentals of Food Chemistry - Practical | 0 | 0 | 4 | 2 | |
| SEC | Soft skills | 2 | 0 | 0 | 2 | |
| Sub Total | 22 |