Chat with a student
PROGRAM OUTCOMES (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...
Category: SCHOOL OF HOTEL & CATERING MANAGEMENT
FAQ
Program Educational Outcomes
Program Educational Outcomes PEO1: The B.Sc. culinary arts is a special advanced program that is designed for the student to understand the basics of culinary practices & to enable him/her to develop the minimum skill levels required to proceed further into the journey of discovering the finer nuances of cuisines. PEO2: A complete understanding about...
FAQ
Curriculum and Syllabus
Syllabus Course Outcome: CO 1: Techniques to prepare and present pastry and bakery products CO 2: Practices to present the finish products. CO 3: Manage Inventory and stock level management CO 4: Implement practices to assist in menu preparation, price determination and cost control CO 5: Understand the protocols related to confidentiality of the...
FAQ
Curriculum and Syllabus
SYLLABUS RESTAUARANT AND COUNTER SERVICE COURSE OBJECTIVE: This program is aimed at training candidates for the job of a “Food and Beverage Service- OJT level”, in the “Tourism & Hospitality Skills” Sector/Industry and aims at building the following key competencies amongst the learner. Course Outcome: On successful completion of this course learners will be able...
FAQ
Curriculum and Syllabus
SYLLABUS Course Objective: Understand the daily operational practices to be done. Apply health, hygiene and safety practices at workplace and maintain ethics in handling departmental and guest relations. Course Outcome: CO1. State the role of the housekeeping department in hotels and its responsibilities. CO2. Understand all levels of professional cleanings. CO3. Manage Inventory and Bookkeeping...
FAQ
PROGRAMME EDUCATIONAL OBJECTIVES (PEO)
PROGRAMME EDUCATIONAL OBJECTIVES (PEO) PEO 1: The graduate will be coherent and exemplify fundamental concepts and theories of the hospitality Industry. PEO 2: The graduate will be technologically sound, understand software packages, effectively communicative and team work attitude to bring out an effective organizational efficiency and problem solving in the hotel industry aspects. PEO 3:...
FAQ
Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)
PROGRAM OUTCOME (PO) PO1: Executes work activities effectively and efficiently to the standards expected in the operation required in the hospitality sectors. PO2: Manages tasks, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards. PO3: Analyses situation, identifies problems, formulates solutions and implements corrective and/or...