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Course Outcomes

CO1: Produce different types of breads using various types of flours

CO2: Exhibit knowledge and skills in making desserts, sauces, chocolate in various forms and textures

CO3: Create decorative show piece with hands on participation

CO4: Organize, design and present buffet platters using artistically made desserts and show piece works.

CO5: Analyze and evaluate product quality based on color, taste and texture.