Program Outcome

PO.1: Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place

PO.2 Describe the ingredients used in different recipes to Prepare and present various dishes

PO.3: Describe the procedure to train and guide the Commis Chefs

PO.4: Explain the methods to manage and rotate the stock level with appropriate practices to ensure health, hygiene, and safety practices at workplace

PO.5: Demonstration on practical practices of kitchen