1. Develop and follow standardized processes and procedures.
2. Forecast and budget supplies and labour.
3. Demonstrate cost control measures as applied to kitchen operations.
4. Practice appropriate communication skills in operational situations.
5. Relate management responsibilities for the achievement of financial goals.
6. Evaluate the quality of culinary services by applying quality control principles.
7. Apply classical and modern cooking (baking) techniques to a variety of cuisines (products).
8. Demonstrate appropriate sanitation and safety practices in kitchen settings.
9. Demonstrate purchasing practices that meet the goals of the operation.
10. Practice appropriate customer service techniques and practices.

1) Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.
2) Demonstrate the ability to prepare and serve foods typical of all types of food service facilities.
3) Become aware of the many career possibilities in the Culinary, Baking & Hospitality field and develop the skills necessary for employment.
4) Demonstrate the ability to apply basic accounting skills to Culinary and/or Baking industry applications.
5) Demonstrate the ability to analyze legal consequences that may arise from a management standpoint.
6) Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of dining while taking into consideration all aspects of basic menu planning including current nutritional trends.
7) Demonstrate the ability to work well with personnel from both the front and back of the house.
8) Demonstrate an understanding of the various types of table service by preparing foods appropriate to each type of service.
9) Demonstrate professionalism and leading by example when working with others.
10) Demonstrate the abilities to convert recipe quantities, use standard weights and measures correctly and to write and follow standard recipe procedures.
11) Utilize all large and small equipment in commercial kitchens and bakeshops correctly and safely.
12) Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.

1.International cuisine

Course objectives
1) What is international cuisine
2) How it is different from Indian cuisine
3) Major international cuisine of the world
4) Reasons for their popularity
5) Basic ingredients and essential ingredients
6) Geographical and climatic influences
7) Cooking methods and traditions
8) Specialty and festive foods
9) Cooking utensils and cooking techniques
10) Influences from neighbouring countries
11) To make student understand
12) What is Asian cuisine
13) Influence of Asian cuisine
14) Discuss various Asian cuisine as a whole.
15) Basic ingredients and essential ingredients
16) Geographical and climatic influences
17) Cooking methods and traditions
18) Specialty and festive foods
19) Cooking utensils and cooking techniques
20) Influences from neighbouring countries
21) What is molecular gastronomy.
22) Elements of molecular gastronomy.
23) What is food product development?
24) What are the stages of food product development?
25) What is fusion cuisine
26) Western plated foods and its elements
27) What is food waste and food cost?
28) What are different types of menus and its uses.
29) What is portion control and selling cost.

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 objectives
1) To learn the Importance of Bakery and Patisserie Department in Hotel Industry
2) To practically make basic bakery products like bread, cookies and cakes
3) To learn & understand how to store bakery products.
4) To understand the Importance of basic bakery products.
5) To learn the Importance of basic bakery ingredients and their role in bakery product.
6) maintenance.
7) Know the scope of innovation in making the bakery products, experimenting and generating new
8) ideas
9) To practically innovative bakery products like bread, cookies, cakes and pastries.
10) Acquire brief knowledge about the working of the bakery department, system, hierarchy and
11) relationship with other departments.
12) Manage bakery as a pastry chef and control the quality and the system
13) Develop as a complete pastry chef by incorporating a learning attitude on step-by-step basis
14) Ensure that the requirement of hospitality industry is being fulfilled through up-to-date knowledge and
15) trends.

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 objectives
1) To understand the basic techniques of photography
2) To compare traditional film and digital cameras and photography
3) To analyse the various equipment which can enhance photography
4) To create a quality photograph using basic rules and technology
5) To discuss the impact of photography in publications

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 objectives
1) Students will understand the basic steps involved in Research
2) They will be able to Construct relevant tools for conducting research
3) They will be able to Conduct a research project using appropriate qualitative and quantitative techniques
4) They will be able to write and evaluate a research report
5) They will understand the presentation skills of report supported by latest aids.

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 objectives
1) Students will be able to understand the role of nutrients, Balanced diet and menu planning.
2) Students will be able to assess the Nutritional Status in food
3) Students will learn to measures to overcome malnutrition deficiency
4) Students will learn various national and international food Standards
5) Students will be able learn how to effectively handle food borne outbreaks.

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 objectives
1) The course is intended to give a foundation of the English Language.
2) The literary texts are intended to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts.
3) It will also help them to respond from different perspectives.

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 objectives
1) Event Marketing
2) Promotion
3) Staffing
4) Leadership
5) Planning and Managing Meeting
6) types of event proposals
7) what is corporate communication invoice

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 objectives
1) Students will learn Various Skills, Organization Structure, Layout, Uses of Various equipment’s of Kitchen department
2) Student will be able to know equipment’s used in Quantity Food Production
3) Student will learn classical cuisine Will Learn Continental Cuisine –Italian, France, and Chinese
4) Students will Learn Basic of Bakery and Patisseries
5) Students will able to Learn Layout of Main Kitchen of 5-Star Hotel with various
6) Student will Learn Food Photography and its Components
7) Students will learn types of Events
8) Students will learn Business Communication.
9) Students will learn regional Cuisines, International cuisine Classification of fruits & their uses in cooking STOCKS, GLAZES, and COOKING LIQUORS& THICKENING AGENTS.
10) Student will learn –Basic Sponges and Cakes- Pastry Techniques and Principles, Sifting, Creaming, Whisking, Rubbing In, Folding In, Docking, Blind Baking.
11) Student should learn Elements of Nutrition.
12) Student should learn the People & their Roles Shooting Post Production.

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 objectives
1) Describe location and importance of kitchen in hotel management business.
2) Describes hotel kitchen.
3) Makes kitchen planning in hotel management business
4) Explains importance of kitchen location.
5) Explains importance of kitchen lightining .
6) Explains importance of food supply department.
7) Explains importance of storage department.
8) Explains importance of preparation and cooking department.
9) Explains importance of dishwashing department.
10) Explains importance of administration department.
11) Explain equipments used in hotel kitchens.
12) Knows specifications of equipments to be purchased in kitchen.
13) Makes kitchen equipment layout.
14) Has knowledge about kitchen safety of hotel management business.
15) Explains causes of accidents might occur in kitchen.
16) Knows meaning of HACCP and TSE.

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 objectives
1) At the end of the course the students should: Know the history of cooking, its modern developments and develop brief idea of various cuisines
2) Understand the professional requirements of kitchen personnel and the importance and maintenance of hygiene
3) Have insight of kitchen organization, duties and responsibilities of kitchen staff, workflow, and kitchen equipments
4) Have through knowledge of methods of cooking and understanding raw materials.

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.