PROGRAM OUTCOME (PO)

Upon successful completion of the module, students will be able to:

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 à la carte, table d’hôte, and banquet food menus.

PO4: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.

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

 PROGRAMME SPECIFIC OUTCOME (PSO) 

PSO1: Develop young men and women into highly adept professional chefs. 

PSO2: Apply the concepts and skills necessary to achieve guest satisfaction. 

PSO3: Conduct him/her in a professional and ethical manner, and practice industry-defined work ethics. 

PSO4: Use knowledge of best practices to further aid sustainability (economic, environmental, and cultural/social) in the industry.