1.International cuisine

Course Outcomes
1) Student will learn about various international cuisine
2) Student will learn about various basic and essentials ingredients
3) Student will learn about cooking methods and cooking equipment
4) Student will learn about geographical and climatic influence on cuisine.
5) Students will learn about various specialty dishes and beverages from a particular international cuisine.
6) Student will learn basic plating trends and food costing
7) Student will learn about various Asian cuisine and their food culture.
8) Student will learn about various basic and essentials ingredients
9) Student will learn about cooking methods and cooking equipment
10) Student will learn about geographical and climatic influence on cuisine.
11) Students will learn about various specialty dishes and beverages from a particular international cuisine.
12) Student will learn food cost, portion control and food waste.
13) Students will learn about food product development and various stages involved in it.
14) Student will learn about western food plating concept and various types of food plating.
15) Student will learn about types of menus and advantages.
16) Students will learn about sous vide cooking techniques and it advantages and disadvantages.
17) Student will learn of fusion cuisine and types of fusion cuisine.

2. Bakery and Patisserie

Course Outcomes
1) Explain the technical terms and different concepts of baking.
2) To learn about the international bakery products served in the hospitality industry
3) To practically innovative and make advanced bakery products and continental desserts.
4) To learn about the international Breads served in the hospitality industry
5) To learn about the international Desserts served in the hospitality industry
6) To learn about icing and cakes decoration.
7) To present the plated dessert with appropriate garnish and presentation style.
8) To learn about the chocolate history, manufacturing and moulding process etc.
9) To learn about the setup and marketing of bakery/pastry shop and become an entrepreneur.

3. Food Media

Course Outcomes
1) Students will be able to know Basic photography
2) Students will be able to know some small technique in photography
3) Students will identify some local photographer and their style
4) Students will get to understand the

4.Research methodology

Course Outcomes
1) Students will be able to analyse qualitative and quantitative data, and explain how evidence gathered supports or refutes an initial hypothesis.
2) Students will be able to evaluate critically the quality of research by others
3) Students will be able to formulate research questions designed to test, refine, and build theories
4) Students will be able to demonstrate facility in research designs and data collection strategies
5) Students will be able to formulate a complete and logical plan for data analysis and draw appropriate conclusions

5. Nutrition Science

Course Outcomes
1) Students will learn Nutritious Value of Food
2) Students will able to learn various food Standards
3) Student will be able to form balanced Diet Plan
4) They will learn importance of food safety and HACCP Principles.
5) Students will learn the role of nutrients in Menu Planning

6.English

Course Outcomes
1) Demonstrate critical and innovative thinking.
2) Display competence in oral, written, and visual communication.
3) Apply communication theories.
4) Show an understanding of opportunities in the field of communication.
5) Use current technology related to the communication field.
6) Respond effectively to cultural communication differences.
7) Communicate ethically.
8) Demonstrate positive group communication exchanges.
9) Identify key elements and principles of communication
10) Demonstrate understanding of the communication process
11) Describe their own communication strengths and growth areas
12) Demonstrate ability to prepare and present a short oral presentation
13) Describe and practice key listening skills
14) Prepare a clear and informative piece of written communication
15) Identify common communication problems that may be holding you back
16) Develop skills in asking questions that give you information you need
17) Learn what your non-verbal messages are telling others
18) Develop skills in listening actively and empathetically to others
19) Learn how to firmly stand your ground and make your feelings heard
20) Enhance your ability to handle difficult situations without being manipulated

7.Event Management

Course Outcomes
1) The course introduces concepts of events and their management in holistic perspective.
2) Students will learn importance of events as a business, important types of events and managing events.
3) The focus is on specialized events and to help leaner to be able to organize events in professional manner.

8. Indian Cuisine

Course Outcomes
1) Student will learn the process of Traditional and Continental cooking techniques and demonstrate it.
2) Students will demonstrate a understanding of flavor summarizing, ingredient selection, nutrition, and presentation principles
3) Show ability in the use of specific equipment
4) Mix different food and beverages to have unique Menu,
5) Will Learn leadership, customer service, and interpersonal skills
6) Apply continuous food safety and sanitation practices.
7) Demonstrate basic food costing, and yield management practices.
8) Learn different style of Food Platting, Food Styling, Food Photography and Food Media for Promotion of Menus and Food Products.
9) Learn to write recipes. Food Blogging.

9. KITCHEN LAYOUT & DESIGNS

Course Outcomes
1) Explain main sections of kitchen.
2) Explains role of kitchen in organizational structure of hotel.
3) Explains importance of kitchen in hotel management business.
4) Explain kitchen planning, location and physical properties of kitchen in hotel management business.
5) Explains importance of ventilation and heating of kitchen.
6) Explains necessities of the walls, floor and ceiling of kitchen.

10.Foundation Course in Food Production

Course Outcomes
1) Understand the basic operations of a professional kitchen with regard to safety procedures and hygiene and claim an insight into the basic hierarchy in the kitchen and their placement in the brigade with regard to their skills and experiences.
2) Identify different types of equipment and their safety operating procedures and also to know the various kinds of modern cooking equipment’s and their uses in the kitchen.
3) Familiarize with various cooking methods with regard to taste and texture and to know the utensils and equipment used in various cooking methods.
4) Identify types of vegetables, their selection, storage criteria, pigments and their effects on heat and also to list the cuts of vegetables and their uses in cookery.
5) Comprehend various types of stocks, and sauces; to know their preparation, storage criteria and their uses in the kitchen.