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.