Name of the course	Practical + Theory credits	Hours per week/ Days per week	Total hours
Bakery planning and operations	3+1	9 hours / 3 hours per day	144 contact hours + 320 IET hours

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 organizational information and perform all the activities to maintain health, hygiene, and safety at the workplace guests’ privacy

Unit I: Introduction to concept and role of Pastry /Bakery department

1. Attributes required for pastry / bakery commis
2. Scope of Hospitality Industry
3. Roles and responsibilities of a Pastry/Bakery Commis
4. Scope of work for a Pastry/Bakery Commis
5. Basic glossary used in the Pastry/Bakery department.

Unit II: Introduction to Pastry /Bakery Products

1. Procedure of using different equipment
2. Procedure of preparing a damage report for the kitchen equipment.
3. Tools and equipment required for preparation, baking, and finishing the pastry/bakery product
4. Appropriate practices to organize the work area/station
5. Best practices to maintain personal hygiene
6. Causes of risks and potential hazards in the workplace and ways to prevent them

PRACTICAL MENU:

WEEK 1	WEEK 2	WEEK 3
Yeast dough Sandwich bread Burger bun Fancy rolls (sweet)	Yeast dough (savoury) Focaccia Pizza (assorted toppings) Braided ( savoury)	Tea cakes Cupcakes Banana caramel cake Walnut cake
WEEK 4	WEEK 5	WEEK 6
Sponge cakes Genoise Fatless sponge Gel sponge	Cookies Nankathai Melting moments Choco chip cookies	Biscuits Butter biscuits Coconut biscuits Savory biscuits
WEEK 7	WEEK 8	WEEK 9
Hot puddings Bread & butter pudding Christmas pudding Caramel custard	Cold set desserts Jellies Mousse Cold soufflé	Short crust pastry Tarts Pies Flan
WEEK 10	WEEK 11	WEEK 12
Puff pastry 1.Veg puff 2. Cheese straws 3. Palmers	Choux pastry Profiteroles Eclairs Paris Brest	Danish dough Pinwheel Danish Cinnamon rolls Croissants Doughnuts
WEEK 13	WEEK 14	WEEK 15
Decorated cakes Black forest cake Birthday cake Assorted pastries	Chocolate garnishes Demonstration	Sugar and other garnishes Sauces Fillings Glazes
WEEK 16	WEEK 17 to WEEK 24
Presentation techniques Plate presentation	ON THE JOB TRAINING	ON THE JOB TRAINING

Unit III: Stock taking and Inventory control

1. Methods to manage the stock level
2. Activities to assist in menu preparation, price determination and cost control
3. Perform the tasks to maintain inventory status report.
4. Labeling the ingredients and finished items.
5. Food costing and cost control methods

Unit IV: Organizational Ethics and Customer privacy

1. Maintaining the confidentiality of the organization protocols related to the privacy of customer information.
2. Procedures to report the infringement of IPR to the concerned person
3. Methods of storage and disposal procedures of confidential information as per specification.
4. Analyze Intellectual Property issues and policies affecting the organization and customer privacy.
5. Procedures to report the infringement of IPR to the concerned person.

Unit V: On job training

1. Practices to write recipes of different types of pastry/bakery products
2. Professional practices to pack bakery/pastry finished products to sell and store
3. Perform tasks to prepare a store inventory report and get items from store
4. Segregation and disposal of the waste as per the standards
5. Activities to maintain health, hygiene, and safety at the workplace.

Reference:

1. The new international confectioner- Wilfred J.Fance,virtue-london,1981.
2. Roux brothers on Patisserie-Michel roux, Albert roux ,little brown publications,1993.
3. Sugar work –Peter T.Boyle, Van Nostrand Reinhold co.,New York,1982.
4. Professional baking, 2nd edition- Wayne Gisslen , Wiley Publications,Singapore,1984.
5. Understanding Baking, revised II edition- Joseph Amendola, TR Publications Pvt.Ltd.

6 MONTHS

• To understand the nature and evolution of hospitality industry and its various sub-sectors.
• To study the duties & responsibilities of food & beverage service trainee along with the
• attributes required.
• To execute food and beverage service operations
• To manage orders and serve the ordered food and beverage to the guests as per standards.
• To attain customer satisfaction by understanding customer requirement and providing
• services as per market standards

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

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.

CURRICULUM & SYLLABUS

Theory	Practical
Bakery & Confectionery Theory	Bakery & Confectionery(Practical)

6 MONTHS

• To study the roles and responsibilities of an Event Manager
• To analyze and evaluate the tasks of cost estimation and client management for the

event

• To apply the practices for communicating effectively with guests and team members.
• To learn the activities that ensures the health, hygiene, and safety practices.
• To create an event with planning and management through organizing an event.

• Entrepuneur
• Entry level jobs in Event management sectors

Course Outcomes

CO1: Realize the role of the housekeeping department in hotels and its responsibilities.

CO2: Develop personal skills and in accommodation operation and services.

CO3: Design the organizational structure and the functional layout of housekeeping departments in various sized hotels.

CO4: Co-ordinate with other departments in the hotel Suggest the types of cleaning agents for different level of cleaning.

CO5: Practice and create a safe working environment

CURRICULUM & SYLLABUS

Theory	Practical
House Keeping - (Theory)	House Keeping - (Practical)

Course Outcomes


CO1:Handle front office equipment.


CO2: Manage the guest during check in and check out.


CO3: Register and reserve guest at hotel front office.


CO4: Operate property management systems.


CO5: Implement hotel safety and security procedures.


CO6: Maintain quality guest service.

CURRICULUM & SYLLABUS

Theory	Practical
Front Office Operations (Theory)	Front Office Operations (Practical)

Name of the course	Practical + Theory credits	Hours per week/ Days per week	Total hours
Guest Room Associate	2+2	6 hours per week / 2 days per week	96 contact hours + 320 IET hours

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 Procedures. 

CO4. Communicate with co-workers and guests. 

CO5. Apply Ethics and Safety Practice in work environment.

Unit I – Core Skills – Professional Cleaning

1. Introduction to Hotel Industry and Housekeeping Activities 
2. Perform Cleaning Operations for Rooms and Public Areas
3. Bed Making Procedures – Morning / Evening Services 
4. Carry out Stain Removal and Polishing Activities on the Floor and Surfaces
5. Preparation of Maids Cart 
6. Bathroom Cleaning Procedures. 

Unit II – Inventory Management and Book Keeping 

1. Registers and Records in Accommodation Operation department 
2. Guest supplies and amenities 
3. Equipment and Agents in the Accommodation Operation department
4. Guest Supplies, Cleaning Equipment and Agents Planning and Managing Procedures 
5.   Storage procedures in Housekeeping Stores 

Unit III – Communication and Ethics 

1. Departmental and interdepartmental Co-ordinations 
2. Guest communications and Handling Customer Complaints constructively. 
3. Understand the importance of customer satisfaction and feedback
4. Following Ethical Practices in cleaning and property maintenance. 
5. Maintain Organization Confidentiality 

Unit IV – Hygiene and Safety 

1. Routine Procedure in cleaning and sanitization of cleaning equipment
2. Clean, Hygienic and hazard free procedures at work
3. Disposal of Guest and Department wastages
4. Emergency Situations and Safety Handlings and Basic First Aids 
5. Identification of Hazards at Work Place

UNIT V – On Job Training 

1. Practice the Room Making procedures
2. Handling Equipment, Cleaning Agents and Guest Supplies
3. Co-ordinate with Housemen and supervisors in learning Basic cleaning routine
4. Follow standard operating procedures
5. Understand Daily Housekeeping Operations in Hotel 

Reference Books:

1. Sudhir Andrews Hotel House keeping a Training Manual – 2nd edition-Tata Mc graw hill – 2009
2. G.Raghubalan & Smrita Raghubalan Hotel Housekeeping Operations and Management – 2nd edition -Oxford University Press 2009.
3. Ursula Jones Cassell – Hotel & Catering Management – 2nd edition-Octopus Publishing Group Limited, 1997.
4. John C. Bronson and Margaret Lennox Hotel Hostel Hospital Housekeeping-5th edition– Edward Arnold Taylor& Francis Group -1988.

Online Materials & Weblinks:

• https://epgp.inflibnet.ac.in/Home/ViewSubject?catid=Cdnwi2LUCCLzrJZ76d/o1A==
• http://paramjamwal.blogspot.com/2015/09/h3-direction-ltr-h3.html
• https://www.slideshare.net/Nabin2058/presentation-of-housekeeping-and-accommodation-operation-hospitality-service
• https://www.youtube.com/watch?v=3F9Nc2rp2eA
• https://epgp.inflibnet.ac.in/Home/ViewSubject?catid=Cdnwi2LUCCLzrJZ76d/o1A==
• https://www.youtube.com/watch?v=JFWHLDWiSrY

 

6 MONTHS

• To study the role of the housekeeping department in hotels and its responsibilities.
• To understand all levels of professional cleanings.
• To learn Inventory Management and Bookkeeping Procedures.
• To communicate with co-workers and guests.
• To apply Ethics and Safety Practice in work environment

• Entry level staff like Houseman
• Guest room attendant in Accommodation operation department at Hotels, Service Apartments.

Course Outcomes


CO1: Practice kitchen hygiene and personal hygiene.


CO2: Identify food textures and consistencies.


CO3: Make cuts of meats and vegetables.


CO4: Prepare foods using methods that conserve nutritional value.


CO5: Demonstrate the skills and techniques in preparation of foods of International cuisines.


CO6: Exhibit professionalism in the Organizing the kitchen.

CURRICULUM & SYLLABUS

Theory	Practical
Food Production (Theory)	Food Production (Practical)

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 various aspects such as hygiene, safety, grooming etc. will prepare the student for professional life.

PEO3: The student will be able to understand the global food service industry and the current trends of ever progressing cuisines. This will also emphasize and equip them with concept planning, menu planning after having gone through the basic and advanced cooking techniques. The students will also be given an exposure to most demanding breakfast cooking and international cuisines. This will be followed by practical experience of food pickup experience in a coffee shop kitchen

PEO4: The student will be provided with the knowledge of the fundamental principles of culinary practices that enable a graduate to become a professional chef.

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 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 OUTCOMES (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.

Career Prospectus

• A three-year undergraduate program that provides a comprehensive blend of theoretical and practical training in culinary techniques, kitchen management, and creative food presentation.
• Career opportunities include positions such as chefs, kitchen managers, food stylists, caterers, entrepreneurs, and sommeliers.
• Employment possibilities span across industries like hotels, restaurants, airlines, cruise lines, and event management companies.
• Graduates acquire expertise in global cuisines, efficient kitchen operations, and artistic presentation of food.
• The program also opens pathways for growth in emerging areas such as sustainable cooking, vegan cuisine, and fusion dishes, offering exciting opportunities for specialization and professional development.

B.Sc., Hotel and Catering Management (Hons) Minimum Credits to be earned :
B.Sc., Hotel and Catering Management. Minimum Credits to be earned:
Hours/Week		Maximum Marks
SEMESTER 1
Category	Code	Course	L	T	P	O	C	CIA	SEE	Total
LANG 1		Communicative French – I	2	0	0	0	2	40	60	100
ENG 1		English I	2	0	0	0	2	40	60	100
DSC 1		Basic in Culinary Arts	3	0	0	0	3	40	60	100
DSC2		Basic in Bakery & Confectionery	3	0	0	0	3	40	60	100
DSC3		Introduction to Hospitality Industry	3	0	0	0	3	40	60	100
DSE4		Food Science & Nutrition	3	0	0	0	3	40	60	100
SEC1		Soft Skills & Personality Development	2	0	4	0	2	40	60	100
DSC1		Basic in Culinary Arts - Practical	0	0	4	0	2	40	60	100
DSC2		Basic in Bakery & Confectionery - Practical	0	0	4	0	2	40	60	100
VAC		VAC – Universal Human Values	1	0	0	1	1	40	60	100
			19	0	12	1	23
CIA – Continuous Internal Assessment SE – Semester End Examination
* L - Lecture * T – Tutorial * P - Practical * O - Outside the class effort / self-study

View full course curriculum

Name of the course	Practical + Theory credits	Hours per week/ Days per week	Total hours
Restaurant and Counter Service	2+2	6 hours per week / 2 days per week	96 contact hours + 320 IET hours

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 to:

CO1. Explain the nature and evolution of hospitality industry and its various sub-sectors.

CO2. Explain the duties & responsibilities of food & beverage service trainee along with the attributes required.

CO3. Perform food & beverage service operations

CO4. Manage orders and serve the ordered food and beverage to the guests as per standards.

CO5. Achieve customer satisfaction by understanding customer requirement and providing services as per market standards.

UNIT I – Introduction to Hotel Industry

1. Explain general discipline in the restaurants (do’s & don’ts)
2. Explain the nature of restaurant in hotel industry
3. Elaborate the hierarchy of hotel and food & beverage department of different star category
4. Explain the role of food & beverage trainee
5. Describe attributes required for food & beverage trainee

UNIT II – Prepare for Food & Beverage- Service & Operation

1. Study layout of food and beverage service areas.
2. Describe different departments associated with restaurant operation
3. Explain the basic terminology used in food and beverage service
4. List different types of equipment’s, appliances and tools used in restaurant
5. List tableware, dishware and glassware used for serving guests
6. Practice to arrange table
7. Practice different folds of napkins
8. Describe different types of popular food items along with their accompaniments
9. Explain different types of selling techniques
10. Practice to take orders from guests, make KOT and serve food to guests accordingly
11. Explain the importance of personal hygiene and grooming standards and apply it in day today practice
12. State the pricing of items listed in menu
13. Practice to take orders from customers
14. Practice of placing cutlery on table as per standards
15. Practice to serve food & beverage to customers as per the sequence
16. Describe food safety standards

UNIT – III – Digital service in restaurant

1. Practice on computer for word processing
2. Practice on various types of social media tools used for advertising
3. Practice to take orders on the computer software
4. Practice to take feedback from guestsAnalyze the guest feedback and report it to the seniors
   

UNIT – IV – Ethics in restaurant

1. Departmental and interdepartmental Co-ordinations
2. Guest communications and Handling Customer Complaints constructively.
3. Understand the importance of customer satisfaction and feedback
4. Following Ethical Practices in Clearance and equipment maintenance.
5. Maintain Organization Confidentiality.

UNIT – V – OJT in restaurant

1. Greet customers, take order, serve and clean tables and counters.
2. Apply relevant Customer service skills, help in payments and resolve customer issues.
3. Exhibit Proper etiquette and conduct.
4. Follow Health, hygiene and safety practices in the industry.
5. Effectively communicate with Guests and Colleagues for smooth operations.

Reference Books:

1. Vara Prasad, Gopi Krishna, Food & Beverage Simplified, – 1st Edition, Dorling Kindersley, Noida, UP, 2013
2. Lendal H Kotschevar, Mary L. Tanke Managing Bar & Beverage Operations, 8th Edition, Educational Institute of the American Hotel & Lodging Association, Lansing, Michigan, USA. 2009
3. Vijay Dhawan Food and beverage – F&B Service – 2nd edition-Frank.Bros& co – 2010.

6 MONTHS

• To understand the nature and evolution of hospitality industry and its various sub-sectors.
• To study the duties & responsibilities of food & beverage service trainee along with the
• attributes required.
• To execute food and beverage service operations
• To manage orders and serve the ordered food and beverage to the guests as per standards.
• To attain customer satisfaction by understanding customer requirement and providing
• services as per market standards.

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

Course Outcomes


CO1: Explain the layout of all service areas that they work with and the purpose of the various service areas.


CO2: Identify the roles of the staff working in and responsible for the areas.


CO3: Use equipment in the restaurant.


CO4: Demonstrate knowledge of all the menu items, alcoholic and non-alcoholic beverages which are on offer in the outlet.


CO5: Perform the correct service requirements of all food and beverage items.

CURRICULUM & SYLLABUS

Theory	Practical
Food & Beverage Service Theory	Food & Beverage Service Practical

PO1: In-depth Knowledge and Application: Acquire and apply advanced knowledge of food science, human nutrition, and dietetics to promote health and manage diseases effectively.

PO2: Research and Analytical Skills: Develop critical thinking and research skills to analyze nutritional problems and contribute to evidence-based solutions in food and health sectors.

PO3: Health Promotion and Disease Prevention: Plan and implement nutrition interventions for individuals and communities to promote wellness and prevent nutrition-related diseases.

PO4: Professional Ethics and Communication: Demonstrate ethical practices and effective communication skills in academic, clinical, research, and community settings.

PO5: Lifelong Learning and Career Readiness: Foster a commitment to continuous learning, innovation, and professional growth in diverse fields like healthcare, research, food industry, and public health.

PSO1: Advanced Knowledge Integration: Apply in-depth knowledge of human nutrition, biochemistry, and physiology to assess nutritional status and develop effective dietary strategies for individuals and populations.

PSO2: Nutritional Assessment and Research Skills: Demonstrate proficiency in using scientific tools and techniques to conduct nutritional assessments, analyze dietary data, and contribute to evidence-based nutrition research.

PSO3: Therapeutic Nutrition Application: Design and implement medical nutrition therapy plans for the prevention and management of lifestyle-related and clinical disorders in collaboration with healthcare teams.

PSO4: Community and Public Health Nutrition: Plan, execute, and evaluate nutrition programs and interventions that address public health concerns, with a focus on vulnerable populations and sustainable development goals.

PSO5: Professionalism and Ethical Practice: Exhibit ethical responsibility, effective communication, and leadership in professional practice, education, and research within the field of nutrition and dietetics.

Total number of Credits: 90 M.Sc., Food and Nutrition Minimum credits to be earned: 90
Hours/Week					Maximum Marks
Category	Code	Papers	L	T	P	C	CIA	SEE	Total
First Semester
DSC		Basic Food Production	4	0	0	4	40	60	100
DSC		Physiology	4	0	0	4	40	60	100
DSC		Basics of Nutrition	4	0	0	4	40	60	100
DSC		Principles of Food Science	4	0	0	4	40	60	100
DSC		Biochemistry of Nutrition	4	0	0	4	40	60	100
DSE		Basics of Statistics and Computer Application	3	0	0	3	40	60	100
DSC		Basic Food Production Practical	0	0	4	2	40	60	100
		Sub Total	23	0	4	25

View full curriculum & syllabus

PEO1: Advanced Knowledge and Research Competence: Graduates will possess deep theoretical and practical knowledge in food science, human nutrition, and dietetics, with the ability to design and conduct research to address health and nutritional challenges.

PEO2: Professional and Ethical Practice: Graduates will demonstrate professional ethics and responsibilities while working in diverse settings such as healthcare, academia, food industry, or public health organizations.

PEO3: Communication and Leadership Skills: Graduates will develop strong communication, teamwork, and leadership skills to effectively educate communities, collaborate with professionals, and contribute to interdisciplinary health teams.

PEO4: Problem-Solving and Critical Thinking: Graduates will apply critical thinking and evidence-based approaches to assess nutritional needs, develop interventions, and solve complex problems in food and nutrition.

PEO5: Lifelong Learning and Career Advancement: Graduates will engage in lifelong learning to stay updated with advancements in nutrition science and pursue higher education, research, or specialized certifications for career growth.

PO1: Hospitality Operations Mastery: Apply fundamental principles and techniques in front office, housekeeping, food production, and food & beverage services effectively

PO2: Customer Service Excellence: Demonstrate professional communication, interpersonal, and customer service skills to enhance guest satisfaction.

PO3: Culinary and Catering Skills: Plan, prepare, and present food using appropriate methods, tools, and safety standards in a variety of catering settings.

PO4: Business and Management Competence: Utilize basic hospitality management practices including cost control, inventory management, and human resource functions.

PO5: Health, Safety, and Sustainability Awareness: Implement hygiene, safety, and environmental sustainability standards in hospitality and catering operations.

PSO1: Operational Proficiency: Graduates will demonstrate hands-on expertise in core hospitality areas such as food production, food & beverage service, front office, and housekeeping.

PSO2: Event and Catering Management: Graduates will be capable of planning, organizing, and managing catering services and hospitality events with attention to detail and customer satisfaction.

PSO3: Hospitality Technology Application: Graduates will effectively use hospitality-specific software and tools for reservations, inventory, and customer relationship management.

PSO4: Quality and Hygiene Standards: Graduates will uphold national and international standards of food safety, sanitation, and hygiene in all hospitality operations.

PSO5: Career and Entrepreneurship Readiness: Graduates will be prepared for immediate employment or to launch entrepreneurial ventures in hospitality, catering, or allied sectors.

PEO1: Industry Readiness: Graduates will be equipped with foundational knowledge and practical skills to excel in various sectors of the hospitality and catering industry.

PEO2: Professionalism and Ethics: Graduates will demonstrate a commitment to professional ethics, customer service excellence, and responsible work practices.

PEO3: Lifelong Learning: Graduates will pursue continuous personal and professional development to adapt to evolving industry trends and technologies.

PEO4: Leadership and Teamwork: Graduates will develop leadership qualities and effectively collaborate in diverse, multicultural team environments.

PEO5: Entrepreneurial Mindset: Graduates will possess the skills and creativity to explore entrepreneurial opportunities within the hospitality and catering sectors.

Category	Subject Code	Subject Title	L	T	P	C	CIA	SEE	Total
LANG 1		General English	2	0	0	2	40	60	100
LANG 2		French	2	0	0	2	40	60	100
DSC 1		Basic Food Production I	3	0	0	3	40	60	100
DSC 2		Bakery And Confectionery I	3	0	0	3	40	60	100
DSC 3		Basic Food And Beverage Service – I	3	0	0	3	40	60	100
DSC 4		Basic Front Office Operations – I	3	0	0	3	40	60	100
DSC 5		Basic House Keeping Operations – I	3	0	0	3	40	60	100
DSC 1		Basic Food Production I – Practical	0	0	4	2	40	60	100
DSC 2		Bakery And Confectionery I - Practical	0	0	4	2	40	60	100
DSC 3		Basic Food And Beverage Service – I – Practical	0	0	4	2	40	60	100
DSC 4		Basic Front Office Operations – I – Practical	0	0	4	2	40	60	100
DSC 5		Basic House Keeping Operations – I Practical	0	0	4	2	40	60	100
DSE		Food Science	2	0	0	2	40	60	100
DSE		Tourism Geography	2	0	0	2	40	60	100
Total			23	0	20	33

To view Curriculum and Syllabus

Program Outcome (PO)

PO1: Demonstrate proper safety and sanitation methods and standards in the commercial production of food.

PO2: Plan and organize food preparation by the most efficient methods available. F. Show an understanding of the composition, structure, and market terminology of meats, poultry, fish, shellfish, and vegetables.

PO3: Display a basic understanding of various diets.

PO4: Implement food, beverage, and labour cost control concepts.

PO5: Develop personal financial and time management skills.

Curriculum & Syllabus

Category	Code	Title of the Course	Lecture	Tutorial	Practical	Credits
Core	21CPGDA1	Art, food and culture- the gastronomy	3			3
Core	21CPGDA2	Advance Indian food skill development and global trend	3			3
Core	21CPGDA3	Presentation and visual effect on food	3			3
Core	21CPGDA4	Effective and efficient food and beverage operation and cost management	3			3
Core	21CPGDA5	Art of bakery and contemporary bread making:	3			3
Core	21PPGDA1	Advance Indian food skill development and global trend – Lab			6	3
Core	21PPGDA2	Art of bakery and contemporary bread making: Lab			6	3
		TOTAL	13		12	21

View course curriculum