University Institute of Tourism &

Hospitality Management

Department of Hospitality

B.Sc. Culinary Sciences

(Specialization in Indian Cuisine & International Cuisine and
Minor in Bakery & Confectionery and Nutrition & Dietetics)
Programme Code: HM 209

Course Catalogue
ACADEMIC YEAR: 2024-2025

NH-95, Chandigarh-Ludhiana Highway, Gharuan, Mohali, Punjab

(India) 140413

www.cuchd.in

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 Part-I
Curriculum Structure

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 Semester wise scheme:
First Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Principles of Food
24HCT101 2 0 0 2 2 Core 20 20 60 - - - 100
Production I
Introduction to Food
24HCT102 2 0 0 2 2 Core 20 20 60 - - - 100
& Beverage Service
Food Science and
24HCT103 2 0 0 2 2 Core 20 20 60 - - - 100
Hygiene
Introduction to
24HCT104 2 0 0 2 2 Core 20 20 60 - - - 100
Hospitality Industry
Introduction to
24HCP105 0 0 4 2 4 Core - - - 40 20 40 100
Culinary Arts
Introduction to
24HCP106 Bakery & 0 0 3 1.5 3 Core - - - 40 20 40 100
Confectionery
Restaurant & Food
24HCP107 0 0 3 1.5 3 Core - - - 40 20 40 100
Service Operations
24HCP108 Fundamentals of I.T. 0 0 2 1 2 Core - - - 40 20 40 100
Workshop on Social
24HCP109 Etiquette & 0 0 2 1 2 Core - - - 40 20 40 100
Grooming I
Vale
Understanding India 1 0 0 1 1 20 20 60 - - - 100
Education
Universal Human
Value
24UCT106 Values, Ethics and 1 0 0 1 1 20 20 60 - - 100
Education
Life Skills-1
Leadership & Time Ability
24UCM104 1 0 0 1 1 20 20 60 - - - 100
Management Enhancement
General Proficiency -
1 (NSS / NCC / Club Ability
24GPT121 0 0 0 1 0 - - - - - - 100
Activities, Skill Enhancement
Basket)
Total Credits 19 25
Cumulative Credits 19

First Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Bakery &
24HCP110 Confectionery 0 0 4 2 4 Minor - - - 40 20 40 100
Operations Practical I
24HCT111 Food Commodities I 2 0 0 2 2 Minor 20 20 60 - - - 100
Total Credits 4
Cumulative Credits 23

First Semester (MINOR - NUTRITION & DIETETICS)

Course Course Name L T P C CH Course Theory Practical Total

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 Assessment Assessment
Code Category MT
IA ETA CA MTA ETA
A
24NDH11
Basic Biochemistry 3 0 2 4 5 Minor 20 20 60 40 20 40 100
6
Total Credits 4 5
Cumulative Credits 23
IA = Internal Assessment; MTA = Mid Term Assessment; ETA = End Term Assessment; CA = Class Assessment

Second Semester (Core/ Mandatory Courses)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Principles of Food
24HCT112 2 0 0 2 2 Core 20 20 60 - - - 100
Production II
24HCT113 Culinary Maths 2 0 0 2 2 Core 20 20 60 - - - 100
Essential Culinary
24HCP114 0 0 3 1.5 3 Core - - - 40 20 40 100
Arts Practical
Essential Bakery and
24HCP115 0 0 3 1.5 3 Core - - - 40 20 40 100
Patisserie
Restaurant Menu
24HCP116 Planning & 0 0 2 1 2 Core - - - 40 20 40 100
Designing Practical
24HCT117 Facility Planning 2 0 0 2 2 Core 20 20 60 - - - 100
Guest Service
24HCP118 0 0 2 1 2 Core - - - 40 20 40 100
Operations
Workshop on Social
24HCP119 Etiquette & 0 0 2 1 2 Core - - - 40 20 40 100
Grooming II
Open Elective I 3 0 0 3 3 Elective 20 20 60 - - - 100
Communication Ability
24UCH105 2 0 2 3 4 20 20 60 - - - 100
Skills Enhancement
General Proficiency -
2 (NSS / NCC / Club Ability
24GPT122 0 0 0 1 1 - - - - - - 100
Activities, Skill Enhancement
Basket)
Total Credits 19 26
Cumulative Credits 42

Second Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Bakery &
Confectionery
24HCP120 0 0 4 2 4 Minor - - - 40 20 40 100
Operations Practical
II
24HCT121 Food Commodities II 2 0 0 2 2 Minor 20 20 60 - - - 100
Total Credits 4 6
Cumulative Credits 46

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 Second Semester (MINOR - NUTRITION & DIETETICS)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
24NDH10
Clinical Dietetics 3 0 2 4 5 Minor 20 20 60 40 20 40 100
3
Total Credits 4 5
Cumulative Credits 46
IA = Internal Assessment; MTA = Mid Term Assessment; ETA = End Term Assessment; CA = Class Assessment

Third Semester (Core/ Mandatory Courses)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
Universal Human
Value
24UCT205 Values, Ethics and 0 0 4 2 4 - - - 40 20 40 100
Educations
Life Skills-2
Open Elective II 3 0 0 3 3 Elective - - - 40 20 40 100
General Proficiency
– 3 (NSS / NCC / Ability
24GPT221 1 0 0 1 0 20 20 60 - - - 100
Club Activities, Skill Enhancement
Basket)
Ability
Social Internship 2 0 0 2 2
Enhancement

Third Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

MT
24HCT201 Tandoori Cuisine 2 0 0 2 2 Elective IA ETA CA MTA ETA 100
A
Indian Kebab & 1.
24HCP202 0 0 3 3 Elective - - - 40 20 40 100
Breads 5
Northern Food of
24HCT203 2 0 0 2 2 Elective 20 20 60 - - - 100
India
Indian Sweets & 1.
24HCP204 0 0 3 3 Elective - - - 40 20 40 100
Dessert 5
Total Credits 7 10
Cumulative Credits 63

Third Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Cours Theor Practi
Cours Cours
e y cal
e e L T P C CH
Categ Assess Assess
Code Name
ory ment ment
IA MTA ETA CA MTA ETA
24HC Grain 2 0 0 2 2 Electi 20 20 60 - - - 100
T205 s& ve
Total
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 Pasta
Classi
c
24HC Intern Electi
P206 ational
0 0 3 1.5 3 - - - 40 20 40 100
ve
Cuisin
e
Asian
24HC Electi
Cook 0 0 3 1.5 3 - - - 40 20 40 100
P207 ve
ery
Intern
ationa
24HC Electi
l 2 0 0 2 2 20 20 60 - - - 100
T208 ve
Cuisi
ne
Total
Credit 7 10
s
Cumul
ative
63
Credit
s
Third Semester (MINOR - BAKERY & CONFECTIONERY)
Cours Theor Practi
Cours Cours
e y cal
e e L T P C CH
Categ Assess Assess
Code Name
ory ment ment
IA MTA ETA CA MTA ETA
Essen
tials
24HC
of 0 0 4 2 4 Minor - - - 40 20 40 100
P210
Bread
s Total
Essen
24HC tials
0 0 4 2 4 Minor - - - 40 20 40 100
P211 of
Cakes
Total
Credits
4 8
Cumul
ative 67
Credits

Third Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDH15
Diet Assessment 3 0 2 4 5 Minor 20 20 60 40 20 40 100
3
Total Credits 4 5
Cumulative Credits 67

Fourth Semester (Core/ Mandatory Courses)

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 Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCR212 Research 2 0 0 2 2 Core
20 20 60 - - - 100
Methodology
24UCT-294 Environmental 2 0 0 2 2 Value
Science, Waste and Educations 20 20 60 - - - 100
Disaster Management
24TDP257 Open Elective III 3 0 0 3 3 Elective - - 100 - - - 100
0 0 4 2 4 Skills
24UCM201 Soft Skills II 20 20 60 - - - 100
Enhancement
1 0 0 1 1 Ability
24UCM-202 Entrepreneurship 20 20 60 - - - 100
Enhancement
Gender Equity & Value
24GPT-222 1 0 0 1 1 - - 100 - - - 100
Empowerment Education
General Proficiency – 0 0 0 1 0 Ability
4 (NSS / NCC / Club Enhancement
24TDP257 - - - - - - -
Activities, Skill
Basket)
Total Credits 12 13
Cumulative Credits 79

Fourth Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

24HCP213 Indian Breakfast 0 0 3 1.5 3
Elective - - - 40 20 40 100
Cookery
24HCP214 Indian Savouries 0 0 3 1.5 3 Elective
- - - 40 20 40 100
and Snacks
24HCT215 Indian Regional 2 0 0 2 2 Elective
20 20 60 - - - 100
Cuisine
Total Credits 5 8
Cumulative Credits 84

Fourth Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCP216 Fish & Shellfish 0 0 3 1.5 3
Elective - - - 40 20 40 100
Cookery
24HCP217 Food Art & Plate 0 0 3 1.5 3 Elective
- - - 40 20 40 100
Presentation
24HCP218 Middle Eastern 0 0 4 2 4 Elective
Cuisines - - - 40 20 40 100

Total Credits 5 10
Cumulative Credits 84

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 Fourth Semester (MINOR - BAKERY & CONFECTIONERY)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
International
24HCT219 Desserts Practical 2 0 0 2 2 Minor
20 20 60 - - - 100
24HCP220 Essential of Cookies 0 0 4 2 4 Minor - - - 40 20 40 100
24HCP221 Basic Bakery Maths 0 0 4 2 4 Minor - - - 40 20 40 100
Total Credits 6 10
Cumulative Credits 90

Fourth Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDT205 Naturopathy 3 0 0 3 3 Minor 20 20 60 - - - 100
Principles of
24NDT203 Dietetics 3 0 0 3 3 Minor 20 20 60 - - - 100
Total Credits 6 6
Cumulative Credits 90

Fifth Semester (Industrial Training)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCI301 Industrial
Training (IT) 20 Skills
Weeks 0 0 0 15 0 - - 100 - - - 100
Enhancement

Total Credits 15
Cumulative Credits 105

Sixth Semester (Core/ Mandatory Courses)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCT302 Hospitality Sales & 2 0 0 2 2
Core 20 20 60 - - - 100
Marketing
24HCR303 Culinary Project 2 0 0 2 2 Core - - 100 - - - -
24HCT304 Sustainable Practices 2 0 0 2 2
Core 20 20 60 - - - 100
in Hospitality

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 Total Credits 6 6
Cumulative Credits 111

Sixth Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

24HCP305 Indian Food and 0 0 4 2 4
Wine Paring Elective - - - 40 20 40 100

24HCP306 Progressive Indian 0 0 4 2 4 Elective

Cuisine - - - 40 20 40 100

24HCT307 Food and Ayurveda 2 0 0 2 2 Elective

20 20 60 - - - 100

24HCP308 Cookery of East & 0 0 4 2 4 Elective

West - - - 40 20 40 100

Total Credits 8 14
Cumulative Credits 119

Sixth Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCP309 Cold Meats and 0 0 4 2 4
Processed Products Elective - - - 40 20 40 100

24HCP310 Appetizers and 0 0 4 2 4 Elective

Canapes - - - 40 20 40 100

24HCT311 Basic Molecular and 2 0 0 2 2 Elective

Sous Vide 20 20 60 - - - 100

24HCP312 Ala Carte Food 0 0 4 2 4 Elective

- - - 40 20 40 100

Total Credits 8 14
Cumulative Credits 119

Sixth Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
Bake Shop
24HCT313
Management 2 0 0 2 2 Minor
20 20 60 - - - 100
Indian Bakery
24HCP314 0 0 4 2 4 Minor - - - 40 20 40 100
Practical
Indian Confectionery
24HCP315 0 0 4 2 4 Minor - - - 40 20 40 100
Practical
Total Credits 6 10
Cumulative Credits 125

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 Sixth Semester (MINOR - NUTRITION & DIETETICS)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDT305 Food Psychology 3 0 0 3 3 Minor 20 20 60 - - - 100
Introduction to
24NDT256 FSSAI 3 0 0 3 3 Minor 20 20 60 - - - 100
Total Credits 6 6
Cumulative Credits 125

OR
B.Sc. Culinary Sciences (On Job Training)

Theory Assessment Practical Assessment

Course C Course
Course Name L T P C Total
Code H Category MT
IA ETA CA MTA ETA
A

24HCI316 On Job Ability

Training 0 0 0 20 0 - - 100 - - - 100
Enhancement

Total Credits 20

Cumulative Credits 125

Seventh Semester (Core/ Mandatory Courses)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCT401 Organizational 2 0 0 2 2
Behavior Core 20 20 60 - - - 100

24HCT402 Customer 2 0 0 2 2
Relationship Core 20 20 60 - - - 100
Management
24HCT403 Human Resource 2 0 0 2 2
Management Core 20 20 60 - - - 100

24HCT404 Business Law 2 0 0 2 2

Core - - 100 - - - 100

24HCP405 Modern Indian 0 0 4 2 4

Sweets Core - - - 40 20 40 100

24HCP406 Dairy Food 0 0 4 2 4 Core

Processing Practical - - - 40 20 40 100

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 24HCT407 Food Photography & 2 0 0 2 2 Core
Journalism 20 20 60 - - - 100

24HCT408 Farm to Plate 2 0 0 2 2 Core

- - - 40 20 40 100

Total Credits 16 20
Cumulative Credits 141

Seventh Semester (MINOR - BAKERY & CONFECTIONERY)

Cours Theor Practi
Cours Cours
e y cal
e e L T P C CH
Categ Assess Assess
Code Name
ory ment ment
IA MTA ETA CA MTA
Total ETA
Minor
24HC
Projec 4 0 0 4 4 Minor 20 20 60 - - - 100
P409
tI
Total
Credits
4 4
Cumul
ative 145
Credits

Seventh Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24HCR41
Minor Project I 4 0 0 4 4 Minor 20 20 60 - - - 100
0
Total Credits 4 4
Cumulative Credits 145

Eighth Semester (Core/ Mandatory Courses)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCR411 0 0 0 12 0
Dissertation Core - - 100 - - - 100

24HCT412 Operations & Supply 2 0 0 2 2

Chain Management Core 20 20 60 - - - 100

24HCT413 Risk Management 2 0 0 2 2

Core 20 20 60 - - - 100

Total Credits 16 20
Cumulative Credits 141

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 OR
B.Sc. Culinary Sciences (Industrial Report)

Theory Assessment Practical Assessment

Course Course
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA

24HCI414 Industrial Ability

Report 0 0 0 16 0 - - 100 - - - 100
Enhancement

Total Credits 16

Cumulative Credits 161

Eighth Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24HCR41
Minor Project II 4 0 0 4 4 Minor 20 20 60 - - - 100
5
Total Credits 4 4
Cumulative Credits 165

Eighth Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24HCR41
Minor Project II 4 0 0 4 4 Minor 20 20 60 - - - 100
6
Total Credits 16 4
Cumulative Credits 165

Part-II

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 Theory Course

Course Plans
SEMESTER-1

Page | 13
 First Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Principles of Food
24HCT101 2 0 0 2 2 Core 20 20 60 - - - 100
Production I
Introduction to Food
24HCT102 2 0 0 2 2 Core 20 20 60 - - - 100
& Beverage Service
Food Science and
24HCT103 2 0 0 2 2 Core 20 20 60 - - - 100
Hygiene
Introduction to
24HCT104 2 0 0 2 2 Core 20 20 60 - - - 100
Hospitality Industry
Vale
Understanding India 1 0 0 1 1 20 20 60 - - - 100
Education
Universal Human
Value
24UCT106 Values, Ethics and 1 0 0 1 1 20 20 60 - - 100
Education
Life Skills-1
Leadership & Time Ability
24UCM104 1 0 0 1 1 20 20 60 - - - 100
Management Enhancement
General Proficiency -
1 (NSS / NCC / Club Ability
24GPT121 0 0 0 1 0 - - - - - - 100
Activities, Skill Enhancement
Basket)
Total Credits 19 25
Cumulative Credits 19

First Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
24HCT111 Food Commodities I 2 0 0 2 2 Minor 20 20 60 - - - 100
Total Credits 4
Cumulative Credits 23

First Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
24NDH11
Basic Biochemistry 3 0 2 4 5 Minor 20 20 60 40 20 40 100
6
Total Credits 4 5
Cumulative Credits 25

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 SN Program code: Course Name: Principles of Food L T P S C CH Course Course
HM209 Production I Category Type
1 Course Code: Course Coordinator: Dr. Monika 2 0 0 4 2 2 Major Core Theory
24HCT101
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course aims to introduce the learner to the History and Development of Culinary Arts. It aims to provide
knowledge about hygiene in the kitchen and of self. The course would provide intensive inputs regarding the
basics skills to be used in the kitchen department. This course further emphasized on hierarchy followed by
different category hotels. The students are then introduced about the raw materials and principles to be
followed for their cookery.

B. COURSE OBJECTIVES:

1. To make students aware about the hierarchy of kitchen department in different category hotels and the
duties and responsibilities performed by the kitchen staff.
2. To provide the intensive knowledge about the different cooking methods used in the various food
preparations.
3. To inculcate the knowledge related to basic Indian spices and herbs used in Indian food preparation.
4. Students will get verse with commodities and raw ingredients used for cooking food.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To understand the basic operations of a N/A 2 2.1
1.1.1, 8.1.2,
professional kitchen with regard to safety
10.1.1, 17.1.2
procedures.
CO2 To recognize the various cooking methods with N/A 1 2.1
1.1.1, 3.1.2,
regard to taste and texture.
4.1.1, 14.1.2
CO3 To determine the preparation & handling of N/A 2 2.1
1.1.1, 2.1.1,
various commodities.
10.2.2

D. SYLLABUS

Unit-1 Introduction to Cookery Contact Hours:10

Basics of Culinary Culinary History: French, & international Cuisines, Indian Cuisines (Regional Cuisine of India.)Personal
Hygiene: Personal Grooming, Uniforms & Protective Clothing.
HACCP – Introduction, Principles of HACCP
Culinary Terms: List of Culinary (common and basic) Terms with examples.

Kitchen Layout & Hierarchy of a Kitchen Department: Classical Brigade, Modern staffing in various category hotels,
Hierarchy Subsidiary department.
Roles of executive chef, Duties of kitchen chefs, Co-operation with other departments.
Kitchen Layout: General Layout Of the kitchen in organisations, layout of receiving areas, layout of service
& wash up.

Self-Study Topic Historical roots of French, international, and regional Indian cuisines.
Unit-2 Cooking Techniques & Food Preparations Contact Hours:10

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Methods of Heat Transfer Methods( Conduction, Convection, Radiation)
Cooking Aims & Objectives of Cooking Food: Aims and objectives of cooking food, Various textures &
consistencies
Methods of Cooking : Boiling, Poaching, Steaming, Stewing, Braising, Roasting, Pot Roasting, Oven
Roasting, Spit Roasting Tandoor, Poeling, Grilling, Broiling, Baking, Frying.
Basic Rules of Cooking Methods
Special Methods of Cooking (Microwave, Infrared , Rechauffe Factors Affecting Cooking)

Sauces & Gravies Sauces: Classification of Sauces, Recipes of mother sauces, Storage & precautions
Indian Preparations: Classic Indian gravies- Its application and dishes.

Self-Study Topic Derivatives of Sauces & Gravies

Unit-3 Commodities Contact Hours:10

Commodities Shortenings (Fats & Oils): Role of Shortenings, Varieties of Shortenings, Advantages and disadvantages of
using various Shortenings, Fats & Oil – Types, varieties

Raising Agents: Classification of Raising Agents, Role of Raising Agents, Actions and Reactions

Thickening Agents: Classification of thickening agents, Role of Thickening agents

Vegetables, Fruits Vegetables and Fruit Cookery: Introduction – classification of vegetables & Fruits, Pigments and colour changes, Effects
& Egg Cookery of heat on vegetables & fruits

Egg Cookery : Introduction to egg cookery, Structure of an egg, Selection of egg, uses of egg in cookery, Storage of
eggs

Self-Study Topic Explore alternative shortenings such as plant-based oils, nut butters, and ghee.

E. PROJECT BASED LEARNING COMPONENTS

1. Interview chefs or kitchen staff of local hotels to understand their roles, responsibilities, and
cooperation with other departments.

2. Conduct a food safety and sanitation inspection of a local food outlet, identifying potential
hazards and recommending improvements.

3. Visit a local market or farm to identify different vegetables and fruits.

4. Create presentations on notable chefs highlighting key developments and their contributions.

5. To explore less-explored areas, such as the cultural impact of certain spices

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS
T1: Theory of Cookery: Krishna Arora, Macmillan, 2008
T2: Food Production Operations: Parvinder S. Bali; Oxford, Edition II, 2014

ii. REFERENCE BOOKS

R1: Basic Cookery: Keyth Richardson, Hodder Education, 2014
R2: The Art and Science of Culinary Preparations: Jerald W. Chesser, The Educational Institute of the
American Culinary Federation, Edition I, 1992

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Page | 16
 Components Continuous Internal Assessment Semester End Examination (SEE)
(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 1.1.1, 3.1.2, Graded
each unit 4.1.1
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1,CO2, 1.1.1, 3.1.2, Graded
one MST semester CO3 4.1.1,
3 Quiz/Test 4 marks for 2 per unit NA 2.1 1.1.1, 3.1.2, Non-Graded
each quiz 4.1.1
4. Surprise test 12 marks for One per 4 2.1 1.1.1, 3.1.2, Graded
each test unit 4.1.1
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 0 0 1 0 0 0 3 0 2
CO2 2 2 2 0 0 0 0 0 0 2
CO3 3 2 0 3 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 2 0 0 0 1 2 0
CO2 0 0 0 2 0 0 0 2 1 0
CO3 0 0 0 1 0 0 0 3 2 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 17
 SN Program code: Course Name: Introduction to L T P S C CH Course Course
HM209 Food and Beverage Service Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT102 Munish Kumar
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of growth of catering industry, food and beverage outlets, it is followed by the
study of departmental organization and it also describe in detail about the restaurant plan & preparation, The
course further give exposure to the knowledge of French classical menu.

B. COURSE OBJECTIVES:

1. To give an exposure on history and growth of catering industry.

2. To gain understanding on the departmental organizational structure of the food and beverage outlets,
types of service, and restaurant billing methods.
3. To gain understanding on the menu planning, and the concept of French classical menu.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Explain the history and growth of catering 1..2.1 NA 2 2.1
industry.

CO2 Recognize and explain various Food and 1.2.1 NA 2 2.1

beverage outlets and their organization structure.

CO3 Distinguish different types of menu, and interpret 1.2.1 NA 3 2.1

French classical menu.

D. SYLLABUS

Unit-1 History and Growth of Catering Industry Contact Hours: 10

Introduction of History and Growth of Catering Industry, Introduction &growth of Hospitality in India,
Hospitality in Development of Indian & International chains of hotels, Sectors of food service industry. Welfare
India Catering, Hospital Catering, Flight Catering. Railway Catering and Industry catering,

Introduction of Introduction of Food and Beverages outlets - Coffee shop, Resto Bar, Specialty restaurants.
F&B Outlets Fast food Joints, Food Court, Kiosk, Carvery, Ice-Cream Parlor and Cafeteria.

Self-Study Topic Historical context and growth of the catering industry in India, tracing its origins from traditional
food services to modern-day establishments.
Unit-2 Organizational Structure and Types of Restaurant Service Contact Hours:10
Organizational
● Organization structure of various outlets, Duties& responsibilities of Food & Beverage
Structure
staff
● Interdepartmental and intradepartmental relationship amongst outlets

● Plan and prepare for serving food & beverage outlets, service standards required in the
workplace.

Page | 18
Different types English Service, American service, Russian Service, French service & Self-service.
of Service
Greet guest, check reservation, and take order, serving food & beverage, clearance, billing
methods.

Self-Study Topic Differences in greeting guests, managing reservations, taking orders, serving food and
beverages, clearing tables, and handling billing methods across these different service styles.
Unit-3 Menu Planning and French Classical Menu Contact Hours:10
Menu The Menu -definition, importance and types, menu card- typography of menu, factors
influencing menu planning , constraints of menu planning

French Classical French Classical Menu: Introduction, the sequence of French classical menu, seventeen and eleven
Menu course menu.
French menu dishes with cover and accompaniments.
Self-Study Topic Evolution of French classical menus and compare them with contemporary menu trends.

E. PROJECT BASED LEARNING COMPONENTS

1. Create a detailed analysis of French classical menu structure, including the sequencing of courses
and traditional dishes.

2. Document the history and growth of the catering industry globally, focusing on key milestones,
innovations, and trends.

3. Case study on the growth and expansion strategies of prominent Indian and international hotel
chains.

4. Field project mapping the introduction and growth of different food and beverage outlets in a
specific region.

5. Practical with different typography and layout designs for menu cards, exploring how visual
presentation influences customer choices and perceptions.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS
T1: Andrews Sudhir, f& b service training manual, tata mc Grawhill, new delhi 2007
T2: R. Singaravelavan, f&b service oxford university press

ii. REFERENCE BOOKS

R1: Dhawan Vijay,(Food beverage service) Isha publication, 2007
R2: Denis Lillycrap, Joncousins(Food &Beverage service) 2006

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Page | 19
Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA 1.2.1 Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA 1.2.1 Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA 1.2.1 Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA 1.2.1 Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

A. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 3 1 0 0 0 0 0 0 2
CO2 2 2 1 0 0 0 0 1 0 1
CO3 1 2 2 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 2
CO2 0 0 0 0 0 0 0 0 0 1
CO3 0 0 0 0 0 0 0 0 1 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 20
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Food Science & Hygiene Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT103 Dr. Monika
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the basic information about food safety and hygiene practices followed in the kitchen
department. It emphasize on the importance and role of food safety while handling kitchen equipments and
ingredients for food preparations. The course highlighted the common food hazards, food spoilage and the
diseases occurred by consuming contaminated food.

B. COURSE OBJECTIVES:

1. To provide introductory knowledge to the learner regarding Food safety and contamination.
2. To depict an intensive knowledge regarding micro- organism their roles and Importance.
3. To provide learning in handling food spoilage due to wrong practices in food storage.

B. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Students will be able to explain microorganisms, NA 2 2.1
1.1.2, 14.1.1
their roles and importance in food serving.
CO2 Students will be able to apply proper food safety NA 3 2.1
and handling techniques. 2.1.2, 14.1.2

CO3 Students will be able to interpret the role of food NA 2 2.1

2.1.1, 3.1.1,
Spoilages, hazards and contamination.
14.1.2

C. SYLLABUS

Unit-1 Food Safety, Contamination and Micro Organisms Contact Hours: 10

Food Safety Food Safety: Definition of Food Safety/ Food Hazards & Risks, Objectives and Importance of Food Safety

Contamination: Meaning and Definition, Sources of contamination, Classification of Contaminants, Types

of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic
contaminants, residues from packaging material)
Micro-organism Micro-organism: General characteristics of Micro-Organisms based on their occurrence and structure,
Factors affecting their growth in food (intrinsic and extrinsic),

Common food borne micro-organisms: a. Bacteria (spores/capsules) b. Fungic. c.Viruses d. Parasites,

Beneficial Role of Microorganisms: Fermentation & Role of lactic and bacteria/ Fermentation in Foods
(Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)

Self-Study Topic Impact of Climate change on Food Safety

Unit-2 Food Spoilage & Food Borne Diseases Contact Hours:10
Food Spoilage Food Spoilage: Types & Causes of spoilage, Spoilage of different products (milk and milk products, cereals
and cereal products, meat, eggs, fruits and vegetables, canned products)

Food Borne Food Borne Diseases: Types (Infections and intoxications), Food Borne Diseases- Common diseases
Diseases caused by food borne pathogens, Food Borne Diseases- Preventive measures

Page | 21
Self-Study Topic Role of Technology in Food Safety
Unit-3 Food Hygiene Contact Hours:10
Food Hygiene Food Hygiene: Definition, Steps taken in maintaining food standards in kitchens, Food Poisoning,
contamination &Adulteration, Food adulteration falling food standards in India, Ten steps to prevent food
poisoning
Anti-biotic Miscellaneous (Vinegar & anti-biotics)

General Principles of Food Hygiene B. GHP for commodities, equipment, work area and personnel C.
Cleaning and disinfection (Methods and agents commonly used in the hospitality industry)

Self-Study Topic Good Hygiene Practices & their implementation

D. PROJECT BASED LEARNING COMPONENTS

1. Evaluate personal hygiene practices followed by the kitchen staff of a local food outlets.

2. Prepare a comprehensive report of Hygiene practices followed by the Food handlers who are
serving fast food.

3. Review the storage and handling of commodities in the Mess, ensuring compliance with food
safety standards.

4. Inquire about challenges faced by the food handlers in maintaining hygiene standards.

5. Case Study - Identify specific challenges faced by the catering business in maintaining food
hygiene.

E. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS
T1: Andrews Sudhir, f& b service training manual, tata mc Grawhill, new delhi 2007
T2: R. Singaravelavan,f&b service oxford university press

ii. REFERENCE BOOKS

R1: Dhawan Vijay,(Foodbeverage service) Isha publication, 2007
R2: DenisLillycrap,Joncousins(Food &Beverage service) 2006

F. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment

Page | 22
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

G. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 1 0 0 0 0 0 0 0 0 0
CO2 2 0 0 0 0 0 0 0 0 0
CO3 0 2 2 0 0 0 0 0 0 3

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 2 0 0 0 0 0 3
CO2 0 0 0 0 0 0 0 0 0 3
CO3 0 0 0 3 0 0 0 0 0 3
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 23
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Introduction to Hospitality Category Type
Industry
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT104
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of Introduction to Hospitality Industry, it is followed by the study of
Organization and bodies of Hospitality Industry and it also describe in detail about Success stories and the
future. The course further gives exposure to the knowledge of Different verticals of Hospitality Industry.

B. COURSE OBJECTIVES:
1. The Course attempts to address the specific topics relevant to hospitality industry.
2. To focus on the basic concepts with introduction of some advanced topics and applications in the area
of hospitality Industry.

C. COURSE OUTCOMES
CO Statement Performance Student Outcome Level of Target
No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Describe appropriate knowledge about Origin and 1.3.1 N/A 4 2.1
scope of Hospitality Industry in future.
CO2 Illustrate appropriate knowledge of the different 5.1.3 N/A 2 2.1
types of hospitality sectors and how it functions

CO3 Analyze the requirements from Hospitality 7.2.3 N/A 4 2.1

Professionals in Hospitality Industry.

D. SYLLABUS

Unit-1 Introduction to Hospitality Industry Contact Hours: 10

Origin of Hotel Origin of Hotel Industry, Origin of Hotel Industry in World, Origin of Hotel Industry in India.
Industry
Revenue Generating Departments, Non-revenue generating departments

Classification of Classification of Hotels, Types of Hotels, Categorization of Hotels, Departments of Hotels, Major
Hotels Departments of Hotels

International Hotel chains. Top 10 Hotels of the World, Top 10 Group of Hotels in World, Top 10 Hotels in
India.

Cultural and economic factors that influenced the development of the hotel industry in various
Self-Study Topic regions.
Unit-2 Organization and bodies of Hospitality Industry Contact Hours:10
Hospitality Bodies IHRA, AAA, International Hotel Organization, FHRAI, HAI, Indian Hotel Organizations.

Michelin Guide Role of organizations governing Hospitality Sector.

Michelin Guide, What is Michelin Guide, Top 10 Michelin Chefs

Self-Study Topic Renowned chefs who have earned Michelin stars for their culinary prowess and innovative
techniques.
Unit-3 History of Legendary Hoteliers Contact Hours:10

Page | 24
Success Stories of Success stories and the future, Legendry Hoteliers in India and abroad.
Hoteliers
Renowned Chefs Renowned Chefs of the Industry International, Legendary Chefs of the Industry- India
Scope and future of the Hospitality Industry

Self-Study Topic Success story of Chef Renowned Chefs

E. PROJECT BASED LEARNING COMPONENTS

1. Investigate the history and growth of the hotel industry in India, considering cultural, economic,
and social influences.

2. Analyze the operations of revenue-generating departments (such as rooms, food and beverage,
events) and compare them with non-revenue-generating departments (like housekeeping,
maintenance) in hotels.

3. Explore the various classification systems used in the hospitality industry to categorize hotels
based on factors like service level, amenities, target market, and location.

4. Compile a list of the top-rated hotels globally based on criteria such as customer reviews, awards,
and industry recognition.

5. Explore the significance of the Michelin Guide in the culinary world and profile top chefs
recognized by the guide for their culinary excellence.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS
T1: Andrews Sudhir, f& b service training manual, tata mc Grawhill, new delhi 2007
T2: R. Singaravelavan,f&b service oxford university press

ii. REFERENCE BOOKS

R1: Dhawan Vijay,(Foodbeverage service) Isha publication, 2007
R2: DenisLillycrap,Joncousins(Food &Beverage service) 2006

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded

Page | 25
 one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 2 0 0 0 0 0 0 0 2
CO2 3 2 0 0 0 0 0 1 0 1
CO3 1 2 2 0 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 2
CO2 0 0 0 0 0 0 0 0 0 1
CO3 0 0 0 0 0 0 0 0 1 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 26
 SN Program code: Course Name: Food L T P S C CH Course Course
HM209 Commodities I Category Type
1 Course Code: Course Coordinator: Mr. 2 0 2 4 2 2 Minor Theory
24HCT111 Saurabh Khurana

Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of bakery and confectionery establishments and ingredients, their storage. It
also includes the knowledge of ingredients and function. It provides the ideology regarding setting up and
managing the bakery store.

B. COURSE OBJECTIVES:

1. To know various bakery ingredients.

2. To learn about usage of various commodities
3. To explore the factors affecting the usage of ingredients

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Student will be able to know bakery dairy 1..2.2 N/A 2 2.1
ingredients
CO2 Student will be able to use various 1.2.2 N/A 2 2.1
commodities as per requirement
CO3 Students will be able to explore the factors 1.2.2 N/A 3 2.1
affecting the usage of ingredients

D. SYLLABUS
Unit-1 Milk & Cream Contact Hours: 10
Milk
● Milk composition

● Types

● Homogenization, pasteurization and dehydration

● Uses

● Storage

Cream
● Cream composition

● Types

● Non Dairy
● Uses

Page | 27
 ● Storage

Self-Study: Plant-based alternatives of cream such as coconut cream, almond cream, and soy
Self-Study Topic cream
Unit-2 Organization and bodies of Hospitality Industry Contact Hours:10
Dairy Fats
● Classification of Fats

● Dairy Fats ( Ghee, Butter)

● Animal fats ( Lard, suet )

● Uses

● Storage

Non-Dairy Fats
● Plants fats and oils

● Merits and demerits of oil in bakery

● Shortening and margarine

● Application of non-dairy fats in bakery

Self-Study Topic Traditional uses of ghee and butter in Indian and international recipes.
Unit-3 Egg & Cheese Contact Hours:10
Egg
● Structure of eggs, grading

● Uses of eggs in bakery

● How to substitute egg in recipe

● Storage of eggs

● Dehydration and pasteurization

Cheese
● Introduction and processing
● Classification ( Soft, semi hard and hard cheese)

● Storage and uses

Self-Study Topic Study the various substitutes of egg in cooking and baking.

E. PROJECT BASED LEARNING COMPONENTS

1. Develop a guide for consumers on proper storage practices of Milk.

2. Observe the homogenization and pasteurization processes in local dairy farm.
3. Interview chefs or kitchen managers about the selection and use of fats in cooking.
4. Interview bakery staff regarding the challenges and best practices in utilizing eggs and cheese.
5. Create a presentation showcasing successful egg substitution techniques.

F. TEXTBOOKS/ REFERENCE BOOKS

A. TEXTBOOKS

Page | 28
 T1. Complete Bakery Industry, Krishan Kumar Aggarwal, 2018, First edition
T2. Bakery and Confectionery Products Processing, Quality Assessment, Packaging and Storage
Techniques, Lakshmi Jagarlamudi, 2019

B. REFERENCE BOOKS
R1. R1: Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21,
2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020
R3. Bakery Production Handbook, O'Donnell Kirk,

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 1 1 2 0 0 0 0 0 0 2
CO2 2 2 3 1 0 0 0 0 0 2
CO3 2 1 3 1 0 0 0 0 0 0

Page | 29
 Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 30
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Basic Biochemistry Category Type
1 Course Code: Course Coordinator: 2 0 2 4 4 5 Minor Theory
24 NDH101
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The scope of the subject is providing biochemical facts and the principles to understand metabolism of nutrient
molecules in physiological and pathological conditions.

B. COURSE OBJECTIVES:
1. To introduce the understanding of basic chemical process associated with living cells. The scope of the
subject is providing biochemical facts and the principles to understand me.
2. To make student aware about different nutrients interaction in human body, different pathways carries to
absorption of nutrients; DNA structures their replication to form genome.

C. COURSE OUTCOMES
CO Statement Performance Student Outcome Level of Target
No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To understand the basic bio-chemical reactions of 1.2.2,7.1.1 N/A 1 2.1
food with human body.
CO2 To learn the nomenclature of alcohol, ketones, 7.2.1,1.2.1 N/A 4 2.1
aldehydes and interaction.

CO3 To implement the role of different enzymes and 15.1.1, 7.2.1 N/A 3 2.1
co-enzymes in nutrition

CO4 To learn about the basic organic chemistry, 7.2.1,1.2.1 N/A 1 2.1
reactions and interactions In food and nutrition.

D. SYLLABUS

Unit-1 Carbohydrates and lipids Contact Hours: 10

Chapter 1.1 Introduction, Sources, Classification of carbohydrates. Classification of monosaccharides based on no. of
carbon atoms). Formation of Ketone Bodies, Metabolism of Carbohydrates, Glycolysis, Gluconeogenesis,
Glycogenolysis, Kreb’s Cycle.
Chapter 1.2 Introduction, sources, Nomenclature, Classification, Properties & Functions of lipids, Fatty acids,
Triacylglycerol, Biological role of Cholesterol.

Chapter 1.3 Alcohol: Nomenclature, structure, physical properties, preparation, reactions of alcohols.
Phenols Nomenclature, structure, acidity, physical properties, preparation, and reactions of phenols,
analysis of phenols

Chapter 1.1 Introduction, Sources, Classification of carbohydrates. Classification of monosaccharides based on no. of
carbon atoms). Formation of Ketone Bodies, Metabolism of Carbohydrates, Glycolysis, Gluconeogenesis,
Glycogenolysis, Kreb’s Cycle.

Practical 1.1 To study different Instruments used in biochemistry lab.

Practical 1.2 To perform measurement of pH and buffers.

Practical 1.3 To perform Qualitative analysis of carbohydrate.

Page | 31
 Nomenclature, properties, and physiological importance of lipids in various biological
Self-Study Topic processes.
Unit-2 Proteins and amino acids Contact Hours:10
Chapter 2.1 Introduction, Classification, chemical properties of proteins.
Chapter 2.2 Nucleic Acids: Structures of purine and pyrimidine bases Nucleosides, nucleotides, RNA, & DNA Types of
RNA Structure of DNA. Structures of purine and pyrimidine bases Nucleosides, nucleotides, RNA, &
DNA Types of RNA Structure of DNA.
Practical 2.1 To perform Qualitative analysis of protein.

Practical 2.2 To perform Qualitative analysis of Lipid.

Practical 2.3 To perform the denaturation of proteins.

Self-Study Topic Understand the concept of protein denaturation and its significance in biological processes.
Unit-3 Enzymes and Co-enzymes Contact Hours:10
Chapter 3.1 Nomenclature, enzyme kinetics and its mechanism of action, mechanism of inhibition, enzymes and iso-
enzymes in clinical diagnosis. Co-enzymes: Co-enzymes and their significance. Metals as co-enzymes and
their significance.
Chapter 3.2 Introduction, nomenclature physical properties, preparation and reactions of aldehydes and ketones

Chapter 3.3 Introduction, nomenclature, properties, preparation and reactions of amines. Basicity and effect of structure
on basicity.

Practical 3.1 To perform immobilization of enzymes.

Practical 3.2 To prepare a thin layer chromatography.

Practical 3.3 To detect the presence of sugar in the given sample of urine.

Practical 3.4 To separate amino acids sample by thin layer chromatography

Self-Study Topic Deflection of beams, simple harmonic motion, oscillation of a spring.

E. PROJECT BASED LEARNING COMPONENTS

1. Study the different instruments used in biochemistry laboratories, understanding their functions and
applications in various Practicals.

2. Explore the sources, classification, and properties of carbohydrates, including the classification of
monosaccharides based on the number of carbon atoms.

3. Delve into the structure and biological roles of fatty acids, triacylglycerol, and cholesterol.

4. Study the role of co-enzymes, including metals, in enzymatic reactions.

5. Explore the basicity of amines and the effect of structure on their basicity .

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Biochemistry by D. Satyanarayan and U.Chakrapani

T2: Organic Chemistry by B.S. Bahl&ArunBahl

ii. REFERENCE BOOKS

R1: Harper’s Biochemistry by Robert K. Murry, Daryl K. Granner and Victor W. Rodwell
R2: Schaum's Outline of General, Organic, and Biochemistry for Nursing and Allied Health by George
Odian

Page | 32
 G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 1 0 0 0 0 0 0 0
CO2 2 0 1 0 0 0 0 0 0 1
CO3 2 0 0 0 0 0 0 0 0 1
CO4 2 0 1 0 0 0 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 2 0 0 0 0 0 3
CO4 0 0 0 2 0 0 0 0 0 2

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 33
 Theory Course
SEMESTER-2
Second Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Principles of Food
24HCT112 2 0 0 2 2 Core 20 20 60 - - - 100
Production II
24HCT113 Culinary Maths 2 0 0 2 2 Core 20 20 60 - - - 100
24HCT117 Facility Planning 2 0 0 2 2 Core 20 20 60 - - - 100
Open Elective I 3 0 0 3 3 Elective 20 20 60 - - - 100
Communication Ability
24UCH105 2 0 2 3 4 20 20 60 - - - 100
Skills Enhancement
General Proficiency -
2 (NSS / NCC / Club Ability
24GPT122 0 0 0 1 1 - - - - - - 100
Activities, Skill Enhancement
Basket)
Total Credits 19 26
Cumulative Credits 42

Second Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
24HCT121 Food Commodities II 2 0 0 2 2 Minor 20 20 60 - - - 100
Total Credits 4 6
Cumulative Credits 46

Second Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
24NDH10
Clinical Dietetics 3 0 2 4 5 Minor 20 20 60 40 20 40 100
3
Total Credits 4 5
Cumulative Credits 46

Page | 34
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Principles of Food Production Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT112 Md. Shahjahan
Pre-Requisites: Principles of Food Production I
Co-Requisite Essential Culinary Arts – International
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of nature and objectives of salads, sandwiches, stock, soups
and its types. The students are then introduced with the continental and Indian cuisine. In
addition, they would be able to explain the concepts of Bakery products and the commodities
used to make bakery items.
B. COURSE OBJECTIVES:
1. To provide in-depth knowledge of foundation elements of Continental Cuisine - i.e.
Stocks, Soups, Salads.
2. To inculcate students regarding the meat & poultry cooking.
3. To familiarized with the introduction to basic masalas and pastes used in Indian
Cuisine.
4. Students will get verse with basic commodities and raw ingredients used to prepare
bakery products.
C. COURSE OUTCOMES
CO Statement Performance Student Outcome Level of Target
No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Inculcate the uses of foundation elements 1.1.2 NA 2 1.8
and techniques of Continental Cuisine.
CO2 Understand the concept of Indian 1.1.2 NA 2 1.8
masalas & pastes used to make different
Indian preparations.
CO3 Familiarize with the foundation 1.1.2 NA 2 1.8
Ingredients used in the bakery - i.e. their
composition and uses

D. SYLLABUS
Unit-1 Salads, Sandwiches, Stocks & Soups Contact Hours: 10
Salads & Salads: Definition, Classification and composition with suitable examples
Sandwiches
Sandwiches: History, origin, classification and composition with suitable examples
Stocks & Soups Stocks: Definition of stock, Types of stock, Preparation of stock, Recipes, Storage of
stocks, Uses of stocks, Care and precautions
Soups: Classification with examples, Basic recipes of Consommé with 10 Garnishes and
other soups.
Self-Study Topic Salads from different cuisines around the world.
Unit-2 Meat Cookery & Basics of Indian Cooking Contact Hours:10
Poultry & Fish Poultry & Meat Cookery (Chicken, Beef/Veal, Pork, Lamb & Mutton)

Page | 35
 Introduction, Selection criteria, Classification, Cuts of Poultry & Meat, Storage and
handling.
Fish Cookery: Introduction of Fish & Shellfish, Types, Purchasing, Storing, Cuts of Fish,
Classical Preparations of Fish, Common cooking methods used for cooking fish.
Indian Cooking Introduction to Indian Cooking:

Introduction, spices used in Indian cookery, Role of spices in Indian cuisine, Indian
masalas & pastes used in Cookery

Self-Study Topic Grading and labelling systems for poultry and meat.
Unit-3 Bakery Commodities Contact Hours:10
Sugar & Pastry Sugar: Its Importance, types of sugar, cooking Of Sugar- Various Temperature
Pastry: Shortcrust, Laminated, Choux, Hotwater/Rough puff, Recipes and methods of
preparation, Differences, Uses of each pastry, Care to be taken while preparing pastry,
Role of each ingredient, Temperature of baking pastry
Basic Bakery Milk: Introduction, Processing of Milk, Pasteurization– Homogenization, Types of Milk–
Commodities
Skimmed and Condensed, Nutritive Value,
Cream: Introduction, Processing of Cream, Types of Cream
Cheese: Introduction, Processing of Cheese, Types of Cheese, Classification of Cheese,
Curing of Cheese, Uses of Cheese
Butter: Introduction, Processing of Butter, Types of Butter.
Self-Study Topic Alternative sweeteners and their impact on health.

E. PROJECT BASED LEARNING COMPONENTS

[Mention at least 5-10 Default Course Projects / Case Studies / Field Projects]

1. A visit to a local butcher shop to understand meat cuts and selection. Make a report

2. Compile a comprehensive list of salads from various cuisines around the world and then
classify salads based on ingredients, dressing types, and cultural significance, and present their
findings with suitable examples.

3. Create recipes for different types of stocks, study proper storage techniques, and discuss the
importance of stocks in various cuisines.

4. Practical with ten different soup garnishes to enhance flavor and presentation.

5. Practice cooking techniques for chicken, beef/veal, pork, lamb, and mutton, and explore
traditional and contemporary recipes from different culinary traditions.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS
T1: Modern Cookery Vol 2, Philip E. Thangam, 6th Edition, Orient Black Swan, 2010
T2: Theory of Bakery, Parvinder S. Bali, Oxford, 2018
ii. REFERENCE BOOKS

Page | 36
 R1: Larousee Gastronomiue, Paul Hamlyn, Hamlyn, 2007

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 2 3 0 0 0 0 0 2
CO2 3 0 3 1 0 0 0 0 0 3
CO3 2 1 1 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 1 0
CO2 0 0 0 0 0 0 0 3 1 1
CO3 0 0 0 2 0 0 0 3 1 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 37
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Culinary Maths Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT113 Mr. Gagandeep Passi
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of culinary math with the basics of addition,
subtraction, multiplication, and division along with ratios, yields, and percentages.
Ingredients must be measured and scaled accurately, food production quantities are
calculated, and recipes are increased or decreased to scale based on demand.
Culinary Calculations focuses on understanding the importance of mathematics to a
successful career in the foodservice industry.

B. COURSE OBJECTIVES:

1. To learn the universal abbreviations for measurements.

2. To get knowledge about addition, subtraction, multiplication, and division using
whole numbers in typical foodservice situations.
3. To understand the different scales used for weight, units of measure for weight & to
master the conversion of U.S. standard units of measure to the metric system.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Student will be able to describe the use 1..2.2 N/A 2 2.1
of measurement and metric systems in
the kitchen.

.
CO2 Student will be able to convert and adjust 1.2.2 N/A 2 2.1
measurements related to cooking
temperature.
CO3 Students will be able to calculate invoice 1.2.2 N/A 3 2.1
prices per gram and convert specific
recipe measurements into grams, in order
to find the food cost price per item.

D. SYLLABUS

Unit-1 Concept of Maths in Culinary Arts Contact Hours: 10

Concept of
Arithmaetic ● Concepts of arithmetic, working with decimals & rounding up figures’ fractions &
percentages
● Metric system, basic units (gram, liter, milliliter, millimeter, centigrade, kilo)

Page | 38
 ● Converting to metrics, metric recipe

Measurement of 1. Ingredients measurement weight: volume count, portion control, portion control in
Ingredients
preparation portion control in plating & service

Significance of portion control in culinary arts, both in preparation and service.

Self-Study Topic
Unit-2 Measurement and conversion of temperature Contact Hours:10
Measurements
● Conversion of oven temperature: Celsius, Fahrenheit, gas

● U.s cups: cups to ml, spoons: ml to teaspoons / tablespoons, volume: ml to ounce /

pints, weight: grams to ounce / pounds, linear measurements: mm to inches & cm
to inches.

Costing
● Scaling: procedure for scaling total yield procedure for scaling.

● Portion size
● Costing: classification of costs, food cost, Recipe cost, Food cost percentage,
Yield: yield cost, yield cost analysis, raw yield test cooked yield
● Test portion cost

Self-Study Topic Calculate the total cost of a recipe, including ingredient costs, labor costs, and overhead costs
Unit- Menu Costing Contact Hours:10
Menu Costing
● Menu cost: calculation of menu cost, Three basic menu pricing styles, How to
figure out food cost per item?
● Turnover ratio

● Labor cost and control techniques, The cost of labor, Staffing guide

● Employee payroll calculations

Indenting
● Selling price: formula to calculate selling price, selling’s. Cost price and profit
margin.
● Indenting: major factors effecting indenting, format for indenting Practical
difficulty for volume feeding, portion size for various items calculation of revenue
aspects of food service operations.

Self-Study Topic Various pricing strategies used in the food industry

E. PROJECT BASED LEARNING COMPONENTS

1. Measuring ingredients accurately using different units (weight, volume, and count) and
applying portion control techniques in various stages of food preparation and service.

2. Conduct an inventory audit in a food service operation, identifying areas for cost savings and

Page | 39
 waste reduction.

3. Practice converting between basic metric units such as grams, liters, milliliters, millimeters,
and centigrade.

4. Analyzing the impact of scaling recipes on food cost, portion sizes, and overall profitability in
a restaurant.

5. Explore factors affecting inventory indenting and learn Practical methods for managing
inventory.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Culinary Maths: Linda Blocker & Jullia Hill, 4th Edition, Willey, 2016
T2: The Book of Yields: Accuracy in Food Costing & purchasing, Francis T. Lynch, 8 th
Edition, 2010

ii. REFERENCE BOOKS

R1: Maths for the Professional Kitchen: Laurra Dressen, Willey, 1st Edition, 2013

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

Page | 40
H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 1 1 3 0 0 1 0 0 0 0
CO2 2 2 3 0 0 2 0 0 0 0
CO3 2 2 3 0 0 3 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 1
CO2 0 0 0 0 0 0 0 2 0 1
CO3 0 0 0 0 0 0 0 2 0 2
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 41
 SN Program code: Course Name: Facility Planning L T P S C CH Course Course
HM209 Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT117 Dr. Ajit Kumar Singh
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the introduction to hotel design followed by facility planning
and architectural consideration. The students are then introduced to kitchen layout
and design. The course further emphasizes on the concept of the store layout and
design, energy conservation and project evaluation.

B. COURSE OBJECTIVES:

1. To give an exposure to the students on the basic concepts of facility planning in the
hotel operation.
2. To gain understanding on the kitchen layout, and kitchen configuration.
3. To gain understanding on the energy conservation methods, and project management
techniques used in the hotel operation.
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To explain the factors of hotel design and 1..2.1 N/A 2 2.1
the process of Systematic Layout
Planning (SLP).
CO2 To draw the layout of kitchen, and 1.2.1 N/A 4 2.1
kitchen stewarding.
CO3 To contrast different energy 15.1.1 N/A 4 2.1
conservation methods, and project 15.1.2
evaluation techniques used in hotel 15.2.2
operations.

D. SYLLABUS

Unit-1 Hotel Design and Facilities Planning Contact Hours: 10

Hotel Designing Design Consideration, Attractive Appearance, Efficient Plan, Good location, Suitable
material, Good workmanship, Sound financing, Competent Management
Facility Planning The systematic layout planning pattern (SLP)
Planning consideration:
● Flow process & Flow diagram

● Procedure for determining space considering the guiding factors for guest room/
public facilities, support facilities & services, hotel administration, internal

Page | 42
 roads/budget hotel/5 star hotel.

The importance of efficient planning in hotel management

Self-Study Topic
Unit-2 Kitchen Layout and Kitchen Stewarding Contact Hours:10
Kitchen Layout
● Principles of kitchen layout and design

● Areas of the various kitchens with recommended dimension

● Factors that affect kitchen design
● Placement of equipment

Kitchen
Stewarding ● Importance of kitchen stewarding

● Kitchen stewarding department layout and design

● Equipment found in kitchen stewarding department

Self-Study Topic Significance of kitchen stewarding in maintaining cleanliness, hygiene, and proper sanitation
practices in a commercial kitchen.
Unit- Project Management & Energy Conservation Contact Hours:10
Energy
Conservation ● Necessity for energy conservation

● Methods of conserving energy in different area of operation of a hotel

● Developing and implementing energy conservation program for a hotel

Indenting
● Introduction to Network analysis

● Basic rules and procedure for network analysis

● C.P.M. and PERT

● Comparison of CPM and PERT

● Network crashing determining crash cost, normal cost

Self-Study Topic Methods of conserving energy in different areas of hotel operation

E. PROJECT BASED LEARNING COMPONENTS

1. Design a hotel layout with consideration for efficient flow processes and attractive appearance.

2. Implement systematic layout planning (SLP) principles to optimize space allocation.

3. Design stewarding department layout considering equipment placement and workflow.

4. Design an attractive layout for a theme park expansion, considering visitor flow and attraction
placement.

5. Upgrade kitchen and stewarding departments for better functionality and energy conservation.

Page | 43
 F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Hotel Facility Planning: Tarun Bansal, Oxford University Press, 1 st Edition, 2010
T2: Hotel Design, Planning and Development: Richard H.Penner, W.W. Norton & Company,
2012

ii. REFERENCE BOOKS

R1: Hospitality Facility Management & Design: David M. Stipanuk, Educational Institute of the
American Hotel Motel Assoc, November 2015

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 1 1 2 0 0 0 0 0 0 2
CO2 2 2 3 0 0 0 0 0 0 3
CO3 1 1 3 0 0 0 0 0 0 3

Page | 44
 Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 3 1 0
CO2 0 0 0 0 0 0 0 2 1 0
CO3 1 0 0 0 0 0 0 3 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

SN Program code: Course Name: L T P S C CH Course Course

HM209 Food Commodities II Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Major Core Theory
24HCT121 Mr. Saurabh Khurana
Pre-Requisites: Food Commodities I
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of bakery and confectionery establishments and
ingredients, their storage. It also includes the knowledge of ingredients and function. It
provides the ideology regarding setting up and managing the bakery store.

B. COURSE OBJECTIVES:

1. To know various bakery ingredients.

2. To learn about usage of various commodities
3. To explore the factors affecting the usage of ingredients.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Student will be able to know bakery 1..2.2 N/A 2 2.1
ingredients
CO2 Student will be able to use various 1.2.2 N/A 2 2.1
commodities as per requirement
CO3 Students will be able to explore the factors 1.2.2 N/A 3 2.1
affecting the usage of ingredients

D. SYLLABUS

Unit-1 Wheat and flour Contact Hours: 10

Chapter-1.1 Wheat composition, Types of Wheat, Selection, Processing , grading, Uses of wheat, Storage

Wheat

Page | 45
Chapter-1.2 Milling Process, Types of flour ( Soft, Medium and Hard ), Uses of Flour, Products ( Durum, semolina etc.),
Storage
Flour
Understanding the Nutritional Components and Health Benefits
Self-Study Topic
Unit-2 Sweetening Agents and Gelling agents Contact Hours: 10
Chapter-2.1 Sugar and processing, Types of sugar, Uses of sugar, Properties of sugar, Other sweeteners used in bakery

Sweetening agents
Chapter-2.2 Introduction to gelling agents, Gelatinisation, Natural Gelling agents, Gelatin and uses

Gelling Agents Thickening agents used in bakery

Self-Study Topic Role of various texture modifiers in baking

Unit-3 Improvers and leavening agents Contact Hours: 10
Chapter-3.1 Introduction to chemical Improvers, Natural Improvers, Artificial Improvers, Function , Storage

Improvers
Chapter-3.2 Introduction , Types of leavening agents ( Chemical, mechanical, biological and lamination), Uses

Leavening agents
Self-Study Topic Different types of leavening agents including chemical, mechanical, biological, and lamination.

E. PROJECT BASED LEARNING COMPONENTS

1. Composition of different varieties of wheat including protein content, gluten content, moisture
levels, etc., and understand their implications for baking and processing.

2. Compare and contrast various types of wheat such as hard red winter, soft white wheat,
durum, etc., examining their suitability for different baking purposes.

3. Visit a wheat farm or processing facility to learn about the selection criteria and grading
process for wheat, understanding how quality is determined and maintained.

4. Study the milling process in detail, understanding the stages involved and how each stage
affects the quality and characteristics of the flour produced.

5. Study various thickening agents used in bakery such as xanthan gum, guar gum, etc., and
analyze their effectiveness in different recipes and their impact on texture.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Complete Bakery Industry, Krishan Kumar Aggarwal, 2018, First edition
T2: Bakery and Confectionery Products Processing, Quality Assessment, Packaging and Storage
Techniques, Lakshmi Jagarlamudi, 2019

ii. REFERENCE BOOKS

R1: Professional Baking: Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2: Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Page | 46
 Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 1 0 0 0 0 0 0 0
CO2 3 1 2 3 0 0 0 0 0 2
CO3 2 0 2 1 0 0 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 3 0 0 0
CO2 0 0 0 0 0 0 2 0 0 0
CO3 0 0 0 0 0 0 3 0 1 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 47
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Clinical Dietetics Category Type
1 Course Code: Course Coordinator: 3 0 0 4 4 5 Major Core Theory
24NDH103
Pre-Requisites: Principle of Dietetics
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

Clinical Dietetics educates students on the intricacies of medical nutrition therapy, emphasizing the
implementation of clinical dietetics. The curriculum delves into therapeutic diets, examining their impact on
patients. By fostering awareness and providing in-depth study, the program equips students to apply nutritional
knowledge effectively in healthcare, optimizing patient well-being.

B. COURSE OBJECTIVES:

1. To obtain knowledge of different food groups and their nutritive values and to understand the scientific
principles underlying food.
2. To obtain knowledge about patients suffer from different diseases and diet planning accordingly.
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To make students aware about the clinical diets. 1.2.2,7.1.1 N/A 1 2.1

CO2 To study medical nutrition therapy in detail with 7.2.1,1.2.1, N/A 4 2.1
application. 3.1.2

CO3 To understand the implementation of clinical 15.1.1, 7.2.1 N/A 3 2.1

dietetics.

CO4 To study therapeutic diets with its effect on 7.2.1,1.2.1, N/A 1 2.1
patients. 3.1.2

D. SYLLABUS

Unit-1 Non communicable diseases Contact Hours: 10

Chapter 1.1 Specific food guidelines for individuals with Non-Communicable (eg: diabetes, hypertension,hypotension,
hyperlipidemia),
Chapter 1.2 Hormonal (eg: thyroid related), Inherited metabolic disorders (eg:Homocystinuria)

Practical 1.1 Preparation of RT feeds and nutrient calculation

Practical 1.2 Preparation of clear liquid diets and nutrient calculation

Practical 1.3 Preparation of full fluid diets and nutrient calculation

Self-Study Topic Introduction to Human Anatomy and Physiology

Unit-2 Nutrition in liver diseases and CVD Contact Hours:10
Chapter 2.1 Diet in disturbances of the small intestine and colon, Ulcerative colitis: Symptoms and dietary treatment.
And Disaccharide Intolerance-Symptoms and dietary treatment
Chapter 2.2 Diet in diseases of the Liver, Gall bladder and Pancreas: Etiology, symptoms and dietary management of
Hepatic Coma, Cholecystitis, Cholelithiasis and Pancreatitis. Nutrition and brain health: Dementia. Nutrition
and cardiac health.

Practical 2.1 Preparation of Infant formula meals and nutrient calculation

Page | 48
Practical 2.2 Preparation of soft diet and its nutrient calculation

Practical 2.3 Preparation of renal diet and its nutrient calculation

Practical 2.4 Preparation of low sodium diet and its nutrient calculation

Self-Study Topic General principles and approaches to dietary management in various health conditions
Unit-3 Risk assessment of Chronic Diseases. Contact Hours:10
Chapter 3.1 Chronic disease risk assessment. Burns: Degree of burns, Fluid and electrolyte replacement and dietary
management of Burns patients,
Chapter 3.2 Cancer: Definition, Cancer Therapy, and Dietary management of cancer patients.

Chapter 3.2 Underweight: Causes of Underweight and dietary recommendations.

Practical 3.1 Preparation of high fibre diet and its nutrient calculation

Practical 3.2 Plan low cost, innovative and nutritious recipes

Practical 3.3 Preparation of healthy high calorie diet and nutrient calculation

Self-Study Topic Role of nutrition in overall health and well-being.

E. PROJECT BASED LEARNING COMPONENTS

1. Create dietary guidelines for individuals with hormonal disorders like thyroid-related issues,
focusing on foods that support hormonal balance and overall health.

2. Gain hands-on experience in preparing infant formulas and calculating their nutrient content

3. Create low-cost, innovative recipes that are both nutritious and flavorful, catering to diverse
dietary needs and preferences while promoting overall health and well-being.

4. Develop renal-friendly meal plans and calculate nutrient content for individuals with kidney
disease, considering restrictions on protein, sodium, potassium, and phosphorus.

5. Create a menu for a healthcare facility or institutional setting considering dietary restrictions,
cultural preferences, and budgetary constraints.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Antia F.P. Clinical Dietetics and Nutrition, Oxford University Press, New Delhi
T2: Robinson C.H., Lawler M.R., Chenoweth W.L. and Garwick A.E., Normal and Therapeutic Nutrition,
Mac Millan Publishing Co.
T3: Burtis G., Davis J. and Martin S. Applied Nutrition and Diet Therapy, W.B. Saunders Co.

ii. REFERENCE BOOKS

R1: KumudKhanna, Text book of Nutrition and Dietetics, Phoenix Publishing House P. Ltd. New Delhi.
R2: Schaum's Outline of General, Organic, and Biochemistry for Nursing and Allied Health by George
Odian

G. ASSESSMENT PATTERN

Page | 49
 The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 1 1 0 0 0 0 0 0 3
CO2 2 1 2 0 0 0 0 0 0 3
CO3 2 2 3 2 0 0 0 0 0 2
CO4 2 1 3 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 3 0 0 0 0 0 2
CO4 0 0 0 3 0 0 0 0 0 3

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 50
Page | 51
 Theory Course
SEMESTER-3
Third Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
Universal Human
Value
24UCT205 Values, Ethics and 0 0 4 2 4 - - - 40 20 40 100
Educations
Life Skills-2
Open Elective II 3 0 0 3 3 Elective - - - 40 20 40 100
General Proficiency
– 3 (NSS / NCC / Ability
24GPT221 1 0 0 1 0 20 20 60 - - - 100
Club Activities, Skill Enhancement
Basket)
Ability
Social Internship 2 0 0 2 2
Enhancement

Third Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

24HCT201 Tandoori Cuisine 2 0 0 2 2 Elective - - - 40 20 40 100
Northern Food of
24HCT203 2 0 0 2 2 Elective 20 20 60 - - - 100
India
Total Credits 7 10
Cumulative Credits 63

Third Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24HCT205 Grains & Pasta 2 0 0 2 2 Elective 20 20 60 - - - 100
24HCT208 International Cuisine 2 0 0 2 2 Elective 20 20 60 - - - 100
Total Credits 7 10
Cumulative Credits 63

Third Semester (MINOR - BAKERY & CONFECTIONERY THEORY)

NA

Third Semester (MINOR - NUTRITION & DIETETICS)

Page | 52
 Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDH153 Diet Assessment 3 0 2 4 5 Minor 20 20 60 40 20 40 100
Total Credits 4 5
Cumulative Credits 46

Page | 53
 SN Program code: Course Name: Tandoori L T P S C CH Course Course
HM209 Cuisine Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT201 Md. Shahjahan
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

In this course students will be introduced about the complete study of Tandoori Cuisine. It
also emphasizes the popularity & role of Tandoor in Indian cuisine.

B. COURSE OBJECTIVES:
1. To make students aware about the origin of tandoor.
2. To know the techniques and methods used to prepare tandoor food.
3. To get acquainted with the popularity of tandoor in Indian cuisine.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Identify the fuel & accessories used in Tandoori 1.1.2 NA 2 1.8
preparations.
CO2 Determine the instructions to be followed while 1.1.2 NA 2 1.8
using Tandoor.

CO3 Acquire the knowledge about the various 1.1.2 NA 2 1.8

vegetarian and non-vegetarian tandoori
preparations.

D. SYLLABUS

Unit-1 Introduction of Tandoor Contact Hours: 10

History & Tandoor, Making of Tandoor, Regional influence on Tandoor Cooking.
Origin
Types of Popularity of Tandoor, Tandoor types, Functions of Tandoor, Care & Maintenance of
Tandoor Tandoor.
Self-Study Topic The History and Evolution of Traditional Cooking Methods
Unit-2 Tandoori Cooking Instructions Contact Hours:10

Tandoor Cooking Instructions in Tandoor, Fuel used in Tandoor, Temprature, Tandoor Accessories
cooking & their uses.
Tandoor Tandoor Marinations for Vegetarian and Non-vegetarian preparations.
Marinations
Self-Study Topic Regional Variations of Tandoori Dishes
Unit- Tandoori Preparations Contact Hours:10
Tandoor Recipe of Vegetarian & Non-vegetarian items prepared in Tandoor
Recipes (veg

Page | 54
and non-veg)
Tandoor breads Tandoori Breads: Recipes of all types of breads prepared in Tandoor
Self-Study Topic Science behind the tandoor oven and how it affects cooking.

E. PROJECT BASED LEARNING COMPONENTS

[Mention at least 5-10 Default Course Projects / Case Studies / Field Projects]

1. Construct a tandoor oven, considering materials, design, and regional variations.

2. A case study exploring how different regions influence tandoor cooking techniques,
ingredients, and flavors.

3. Explore the various functions of a tandoor oven beyond just cooking, such as heating,
smoking, and baking.

4. Practical with various marinades used in tandoori cooking, both for vegetarian and non-
vegetarian preparations, and analyzing their flavor profiles and effects on texture.

5. Develop recipes for a variety of vegetarian and non-vegetarian dishes cooked in a tandoor
oven, including classic tandoori meats, kebabs, and breads, with detailed cooking instructions
and techniques.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Prasad cooking with Indian Masters, Gupta Singh, Allied Publishers Pvt. Ltd, November 1999
T2: Tandoor-A journey Throughout Time, Anshuman Sharma, Blue rose Publisher Pvt. Ltd, January
2021

ii. REFERENCE BOOKS

R1: Tandoor: The Great Indian Barbeque, Ranjit Rai, Penguin India, October 2000
R2: The Big Book of Indian Breads: Rekha Sharma, April 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded

Page | 55
 each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 1 1 0 0 0 0 0 3
CO2 2 1 0 1 0 0 0 0 0 2
CO3 2 1 0 1 0 0 0 0 0 3

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 0 0 0 0 3 0 0
CO3 0 0 0 0 0 0 0 3 0 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 56
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Northern Food of India Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT201 Md. Shahjahan
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course is an insite of Historical, geographical and cultural importance of food specially from the
particular regions/states situated in the northern part of India namely Punjab, Himachal
Pradesh,Jammu and Kashmir and Haryana.

B. COURSE OBJECTIVES:
1. To closely know and understand the cuisine of Punjab and Himachal Pradesh with respect to history,
geography and culture.
2. To analyse the cuisine of Jammu and Kashmir with respect to history, geography and culture.
3. To develop a sense for cuisine of Haryana with respect to history, geography and culture.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Apply food and history of Punjab and 1.1.2 NA 2 1.8
Himachal Pradesh
CO2 Build knowledge on Jammu & Kashmir food 1.1.2 NA 2 1.8
and Culture.
CO3 Understand Haryana history of food and 1.1.2 NA 2 1.8
culture.

D. SYLLABUS

Unit-1 PUNJABI FOOD OF INDIA Contact Hours:10

History, origin History of Punjabi Cuisine, Style of cooking, Staple food, Dairy Products, Food additives and
and Staple food condiments. Common Dishes – breakfast, meat, fish, vegetarian, snack, raita and chutneys, sweet
and desserts, breads herbs and spices.

Cooking methods Cooking methods –Chullah, bhatti, hara, tandoor, modern methods, Etiquettes of Punjabi dining,
and Etiquettes Table manner anf Punjabi dhabas.

Self-Study Tandoor, Making of Tandoor and Tandoor types

Unit-2 HIMACHALI FOOD OF INDIA Contact Hours:10
History and food History of Himachal Cuisine, Style of cooking, Staple food, Dairy Products, Food additives and
habits condiments, Common Dishes – meat , fish vegetarian , snack , raita and chutneys, Himachal sweet
and desserts, breads herbs and spices.

Festival food and Festival food, Breakfast dishes, Lunch dishes, Dinner recipes, Arts and craft & culture, Simple
culture of

Page | 57
Himachal eating habits, The Dham and Himachal hospitality

Self-Study Cooking Instructions in Tandoor and fuels used in Tandoor

Unit-3 J&K and HARYANA FOOD & CULTURE Contact Hours:10
History, origin History of Kashmiri cuisine, hindu dynasties, Mughals, food in ancient Kashmiri, Ingredients and
and food habits seasoning, Specialties by season, List of dishes- wazwan, domestic beverages, cooking methods,
of Kashmir Special equipment’s used in Kashmiri cuisine
cuisine
History and food History & culture of Haryana cuisine, Ingredients and seasoning, Dishes by seasonal festival,
habits of Haryana Cooking methods, Special equipment’s used in Haryana cuisine
Cuisine
Self-Study Tandoor preparations and Tandoori bread

E. PROJECT BASED LEARNING COMPONENTS

1. Analyze how migration and trade routes have impacted the evolution of Punjabi cuisine over
time.

2. Explore traditional cooking methods such as Chullah, Bhatti, and Tandoor, comparing them
with modern cooking techniques.

3. Investigate the etiquettes and manners observed during Kashmiri dining experiences

4. Analyze the types of fuels traditionally used in Tandoors and their effects on flavor.

5. Document seasonal dishes prepared in Haryana, focusing on the availability of ingredients and
traditional cooking methods.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Prasad cooking with Indian Masters, Gupta Singh, Allied Publishers Pvt. Ltd, November 1999
T2: Tandoor-A journey Throughout Time, Anshuman Sharma, Blue rose Publisher Pvt. Ltd, January
2021

ii. REFERENCE BOOKS

R1: Tandoor: The Great Indian Barbeque, Ranjit Rai, Penguin India, October 2000
R2: The Big Book of Indian Breads: Rekha Sharma, April 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Page | 58
Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 1 0 0 2 0 0 0 0
CO2 2 0 2 0 0 0 0 0 0 2
CO3 1 0 2 2 0 0 0 0 0 3

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 1 0 0 0 3 0 0
CO3 0 0 0 2 0 0 0 0 3 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 59
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Grains & Pasta Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT205 Md. Shahjahan
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course begins with the study of the structure, composition and utilization of rice, wheat and other
cereal grains for the production of starches, flours, milling by‐products, and cereal‐based human food
products; cereal processing technologies such as dry and wet milling, baking, extrusion cooking,
breakfast cereals and noodle and pasta manufacturing; the Quality/Sanitary Control and Quality
Assurance aspects of production; Practical exercises

B. COURSE OBJECTIVES:
1. To provides the learning about the cereals and grains and their implication in food.
2. Give exposure about millets, their health benefits and uses in food preparation.
3. To make students learn about the international food pasta using home grain millet

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Interpret the storages of cereal grains in relation 1.1.2 NA 2 1.8
to maintaining grain quality and maximizing
profits.
CO2 Analysis the Properties of millets ingredients 1.1.2 NA 2 1.8
used cooking process.

CO3 Classify ingredients and processes used for 1.1.2 NA 2 1.8

manufacturing of today’s cereal grain‐based food
products.

D. SYLLABUS

Unit-1 Grains Contact Hours:10

Introduction to 2. Barley-description, origin, production, cultivation preparation, health implication
Grains 3. Rice-Introduction, type, cultivation, use storage & popular dishes, storage
4. Wild Rice- description, origin, production, cultivation, preparation.
5. Wheat-Introduction, Structure, Milling process type & storage, recipes.
6.
Introduction to 7. Rye & Rye berries-history, nutrition, health effects, cultivation, harvesting, use in culinary.
Grains 8. Couscous- characteristics, culinary use, storages, cooking method.
9. Bulgur-characteristics, culinary use, storages, cooking method.
10. Polenta - Description, nutrition, health effects, different types, use in culinary.
11. Kaniwa- description, harvesting, origin, production, cultivation preparation, health implication, Quinoa-
Description, nutrition, health effects, cultivation, harvesting, use in culinary

Self-Study Health implications and culinary uses of millets

Unit-2 MILLETS Contact Hours:10
Introduction to Amaranth- Introduction, History, Nutrition, Use
millets Maize-History, origin, cultivation, production, bio-fuel, uses, storage.

Page | 60
 Sago- Description, nutrition, health effects, cultivation, harvesting, use in culinary.
Ragi- characteristics, culinary use, storages, cooking method.
Bajra - Introduction, structure, classification, cooking method, uses.
Oats- cultivation, processing, production, uses, health, harvesting, storage.

Culinary use, Tapioca- introduction, characteristics, culinary use, storages, cooking method.
storages, cooking Jowar- History, origin, cultivation, production, uses, storage.
method. Arrowroot-Introduction, structure, classification, cooking method, uses
Sorghum- description, origin, production, cultivation, preparation
Barnyard -description, distribution, history, uses, ecology, cultivation, Nutritional value of millets

Self-Study Nutritional profile of millets, its health benefits, and its various culinary uses in dishes worldwide.
Unit-3 PASTA & FARINECEOUS PRODUCTS Contact Hours:10
Pasta- Pasta- Introduction, History, Types of pasta., Long, ribbon, Short cut pasta, Stretched pasta,
Introduction, Gnocchi-,Stuffed pasta Uses storage of Various pasta ,Popular dishes, Sauce
History, and Types
Noodle Noodles-Description, origin, historical variations, primary ingredients, type of dishes, Wheat Noodles,
noodles, Egg Noodles, Buckwheat Noodles

Self-Study Different types of sauces that complement pasta and noodles

E. PROJECT BASED LEARNING COMPONENTS

1. Conduct a comparative analysis of barley, rice, wild rice, wheat, rye, and rye berries focusing
on their origin, production, cultivation practices, nutritional value, and culinary uses.

2. Explore the similarities and differences among the various types of grains.

3. Practical with various recipes and dishes incorporating these grains and document the findings
of the study.

4. Conduct a comparative nutritional analysis and explore the unique benefits of each grain.

5. Conduct a market analysis of grain products such as rice, pasta, noodles, and millet-based
products and explore consumer preferences, market trends, and the demand for healthy grain
alternatives in the food industry.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Theory of Cookery, K. Arora, Frank Brothers & Company, 9th Edition
T2: Tandoor-A journey Throughout Time, Anshuman Sharma, Blue rose Publisher Pvt. Ltd, January
2021

ii. REFERENCE BOOKS

R1: Book of Ingredients – Adrian bailey Edition-2,publisher Michael Joseph, 1988

R2: Modern Cookery – Thangam Philip, publisher- Bombay, Orient Longmans,1965
G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Page | 61
 Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 2 2 1 0 0 0 0 0 2
CO2 1 1 2 1 0 1 0 0 0 2
CO3 2 1 3 3 0 2 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 62
 SN Program code: Course Name: L T P S C CH Course Course
HM209 International Cuisine Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT208 Mr. Ashish Sharma
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of Asian and European Cuisine. It is followed by the study of
numerous elements and it also describe in detail about the Mediterranean food and Scandinavian
Cuisine. The course further exposes exposure to the knowledge of Jamaican, Mexican, British and
Brazilian Cuisines. Students will prepare a range of international foods, identify international items,
and demonstrate the abilities required to produce multinational menus. Compare dishes from different
countries.

B. COURSE OBJECTIVES:
1. To provide learning on various international cuisines food and cultures.
2. To provide detailed inputs about the influences of regions, special features.
3. To impart the learning on knowing the food habit and method of preparations.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Demonstrate the principles of Asian and 1.1.2 NA 2 1.8
European Cuisine

CO2 Evaluate inputs on the historical basis, legacy of 1.1.2 NA 2 1.8

Mediterranean and Scandinavian cuisine.

CO3 Appraise the in-depth concepts of Portuguese, 1.1.2 NA 2 1.8

British & Caribbean cuisines.

D. SYLLABUS

Unit-1 International Cuisine-I Contact Hours:10

Asian cuisine- Asian cuisine-Introduction to influences of cultures on regions, special features with respect to ingredients,
Introduction methods, Factors that affect eating habits, Highlight of the cuisine on the basis of: Geographic location,
Seasonal availability, Equipment’s, presentation styles in the following countries China, Japan, Thai.

European cuisine- European cuisine-Introduction to influences of cultures on regions, special features with respect to
Introduction ingredients, methods, Factors that affect eating habits, Highlight of the cuisine on the basis of: Geographic
location, Equipment’s, Seasonal availability, presentation styles in the following countries-: Italy, Spain, and
Germany.

Self-Study Study the development of fusion cuisine that blends elements from both Asian and European culinary
traditions.
Unit-2 International Cuisine-II Contact Hours:10

Mediterranean Mediterranean cuisine - Introduction to influences of cultures on regions, special features with respect to
ingredients, methods, Factors that affect eating habits, Highlight of the cuisine on the basis of: Geographic

Page | 63
 location, Equipment’s, Seasonal availability, presentation styles in the following countries-Lebanon,
Greece.

Scandinavian Scandinavian cuisine Introduction to influences of cultures on regions, special features with respect to
cuisine ingredients, methods, Factors that affect eating habits, Highlight of the cuisine on the basis of: Geographic
Introduction location, Seasonal availability, presentation styles in the following countries-: Denmark, Sweden.

Self-Study Traditional methods of sourcing, farming, and fishing that have been historically sustainable.
Unit-3 International Cuisine-III Contact Hours:10

Portuguese and Portuguese and British Cuisine Introduction to influences of cultures on regions, special features with
British respect to ingredients, methods, Factors that affect eating habits, Highlight of the cuisine on the basis of:
Geographic location, Seasonal availability, presentation styles in the following countries-: The Great
Britain, Portugal.

Mexican, Jamaican Mexican, Jamaican and Brazilian CuisineIntroduction to influences of cultures on regions, special features
and Brazilian with respect to ingredients, methods, Factors that affect eating habits, Highlight of the cuisine on the basis
of: Geographic location, Seasonal availability, presentation styles in the following countries-: Jamaica,
Brazil, Mexico.

Self-Study Factors influencing eating habits in Japan

E. PROJECT BASED LEARNING COMPONENTS

1. Create a presentation on the historical influences of different cultures on Chinese cuisine,

highlighting key periods of exchange and adaptation.

2. Analyze the use of olive oil, saffron, and paprika in Spanish cuisine, discussing their historical
significance and regional variations.

3. Explore the use of herbs and spices in Greek cuisine, discussing their medicinal properties and
culinary applications.

4. Examine the minimalist presentation styles of Scandinavian cuisine, discussing the emphasis
on simple, clean flavors and elegant plating techniques.

5. Explore the impact of Portuguese exploration on global cuisine, tracing the introduction of
ingredients like chili peppers, tomatoes, and potatoes.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Theory of Cookery, K. Arora, Frank Brothers & Company, 9th Edition
T2: Food production operations: Parminder S Bali Oxford; 2 edition (30 April 2014)

ii. REFERENCE BOOKS

R1: Theory of catering D Fosket, V Cesran Hodder Arnold H&S; 7th Revised edition (2 July 1992)
R2: International Cuisine and Food Production Management by P. S. Bali. (14 May 2012)

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Page | 64
 Components Continuous Internal Assessment Semester End Examination (SEE)
(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 1 1 0 1 0 0 0 2
CO2 3 1 3 2 0 0 0 0 0 2
CO3 3 1 3 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 1
CO2 0 0 0 0 0 0 0 3 2 1
CO3 0 0 0 0 0 0 0 3 2 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 65
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Diet Assessment Category Type
1 Course Code: Course Coordinator: 3 0 2 4 4 5 Minor Theory
24NDH153
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
This course is designed to equip students with the essential tools and knowledge to assess and analyze
dietary habits and nutritional status. Students will explore the principles of nutrition science, learn to
evaluate dietary patterns, and gain Practical skills in conducting diet assessments. The course will cover
a variety of topics, including macronutrients, micronutrients, energy balance, dietary guidelines, and the
impact of diet on health.

B. COURSE OBJECTIVES:
1. The course will enable the students to understand different methods to assess nutritional status of the
individual by using different dietary assessment methods.
2. Student will come to learn about individual nutritional assessment ratios.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To know the concept and methods of diet 1.1.2 NA 2 1.8
assessment
CO2 To know its applicability in framing diets for a 1.1.2 NA 2 1.8
client

CO3 To know about various diets. 1.1.2 NA 2 1.8

D. SYLLABUS

Unit-1 Diet and its components Contact Hours:10

Food composition Discuss current dietary guidelines, assessment of dietary requirement, Food composition tables
tables

Composition of To calculate the BMITo measure the Mid upper arm circumference
diet To measure the Dietary intake using 24 hour recall method

Self-Study Principles of balanced meal planning

Unit-2 Dietary assessment methods Contact Hours:10

Diet Assessment Malnutrition and its prevalence, Diet Assessment Methods in Population Studies, field and lab methods,

Food Food consumption surveys at different levels, Food balance sheets, Dietary history methods, Food records
consumption or diaries, 24-Hour dietary recalls, Food frequency questionnaires (FFQs), Strength and limitations of
different methods
To measure the Dietary intake using food frequency questionnaire To measure the Dietary intake using diet
history method To measure the Dietary intake using photographic method

Self-Study Factors contributing to malnutrition

Unit-3 Vegetarian and non-vegetarian diets & Fad diets Contact Hours:10

Page | 66
Classification of Classification of vegetarianism. Vegans, Fruitarian, Lacto-vegetarian, Lacto-ovo-vegetarian, Lacto
vegetarianism vegetarian.
Food planning for vegetarians (Use complementary protein sources Cautions for vegan children.
Classification of non- vegetarianism: Its importance and Nutritional composition Fad diet, crash diet

To measure the Dietary intake using photographic method

Dietary To Make a survey to food outlets to check the quality assurance

assessment To Make a survey to slum areas to identify clinical signs and symptoms of Nutritional deficiency diseases.
To Identify the best dietary method used for dietary assessment

Self-Study classifications of vegetarianism including vegans

E. PROJECT BASED LEARNING COMPONENTS

1. Compile information on the latest dietary guidelines from reputable sources such as
governmental health organizations or professional health associations.

2. Compile and analyze data from food composition tables to understand the nutrient content of
different foods and their contribution to overall dietary intake.

3. Utilize formulas and guidelines to calculate Body Mass Index (BMI) based on height and
weight measurements, and interpret the results in the context of health and nutritional status.

4. Conduct dietary intake assessments using the 24-hour recall method, which involves recalling
and documenting all foods and beverages consumed in the past 24 hours.

5. Conduct surveys in slum areas to identify clinical signs and symptoms of nutritional
deficiency diseases.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Katch FI, McArdle WD. Nutrition, Weight Control, and Exercise.Katch FI, McArdle WD.
Nutrition, Weight Control, and Exercise
T2: Jelliffe DB, Jelliffe EF, Zerfas A, Neumann CG. Community nutritional assessment with special
reference to less technically developed countries.
T3: Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy) by Krause &
Mahan

ii. REFERENCE BOOKS

R1: Guthrie, A. H.: Introductory Nutrition, 6th Ed. The C. V. Mesby Company.
R2: Swaminathan, M.: Essentials of Foods and Nutrition, Vols -1 and II. Ganesh and Co. Madras

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Page | 67
 Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 1 0 0 0 0 0 0 3
CO2 2 1 2 0 0 0 0 0 0 3
CO3 2 2 3 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 3 0 0 0 0 0 2

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 68
 Theory Course
SEMESTER-4
Fourth Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)
24HCT215 Indian Regional 2 0 0 2 2 Elective
20 20 60 - - - 100
Cuisine
Total Credits 5 8
Cumulative Credits 84

Fourth Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Practical
Theory Assessment
Course Course Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
NA

Fourth Semester (MINOR - BAKERY & CONFECTIONERY)

Cours Theor Practi
Cours Cours
e y cal
e e L T P C CH
Categ Assess Assess
Code Name Total
ory ment ment
IA MTA ETA CA MTA ETA
Intern
ational
Desser
24HC
ts 2 0 0 2 2 Minor
T219
Practic
al
20 20 60 - - - 100

Fourth Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDT205 Naturopathy 3 0 0 3 3 Minor 20 20 60 - - - 100

Page | 69
 Principles of
24NDT203 Dietetics 3 0 0 3 3 Minor 20 20 60 - - - 100
Total Credits 6 6
Cumulative Credits 90

SN Program code: Course Name: L T P S C CH Course Course

HM209 Indian Regional Cuisine Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT215 Mr. Siddhartha Dey
Pre-Requisites: Quantity Food Production
Co-Requisite Northern Food of India, Culture & Heritage in
India
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course is designed to emphasize on the main aspects of Indian regional cuisine. It includes the key
features of cuisines from different states of India and focused on the popularity of food from different
regions.

B. COURSE OBJECTIVES:
1. To instruct the students with the knowledge about the various cultures and food habits in India.
2. Students will get verse with the complete knowledge about the state cuisine of India and the silent
features of the same.
3. To provide the intensive knowledge about the commodities and their role in Indian Cuisine.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Identify the regional masalas & pastes used in 1.1.2 NA 2 1.8
Indian regional cuisine.

CO2 Acquire the knowledge about the food & cultural 1.1.2 NA 2 1.8
aspects of state cuisine of India.

CO3 Get verse with the various commodities and 1.1.2 NA 2 1.8
their use in Indian cuisine

D. SYLLABUS

Unit-1 INDIAN REGIONAL CUISINE I Contact Hours:10

Indian Herbs & Indian Herbs & Spices: Introduction, taste, texture, various ways of using spices in Indian cuisine,
Spices medicinal& Ayurveda value & storage.

Indian Regional Indian Regional Masalas & Pastes: Introduction, Concept of Dry & Wet masala, Ingredients used, Method
Masalas of making of masalas & pastes, their uses & storage, Regional Spices

Self-Study Ayurvedic Properties of Indian Herbs & Spices

Unit-2 INDIAN REGIONAL CUISINE II Contact Hours:10

Staple diet, Key Staple diet, Key Ingredients &Equipment’s used in cooking in different states of India.
Ingredients

Page | 70
&Equipment

Salient Feature of Salient Feature of North, East, South & Central cuisine of India.
North, East

Self-Study Study various methods for storing Indian herbs and spices to maintain their flavor, aroma, and potency
over time
Unit-3 INDIAN REGIONAL CUISINE III Contact Hours:10

Commodities Commodities and their usage in Indian Kitchens: Colouring Agents, Thickening Agents, Tenderising
Agents, Flavouring Agents, Aromatic Agents & Spicing Agents

Popular Food of Popular Food of India (3 course menu from each region of India)
India

Self-Study Importance of pulses and legumes in vegetarian diets

E. PROJECT BASED LEARNING COMPONENTS

1. Investigate traditional and modern methods of utilizing spices in Indian cuisine, such as whole
spices vs. ground spices, tempering, and spice blends.

2. Explore the medicinal and Ayurvedic value of various Indian herbs and spices, including their
health benefits and traditional uses.

3. Conduct interviews or surveys to gather insights into regional cooking techniques, culinary
traditions, and cultural influences on cuisine.

4. Create multimedia presentations or culinary demonstrations showcasing iconic dishes from

different Indian states, along with their historical and cultural significance.

5. Create a comprehensive guide to popular Indian foods, featuring a three-course menu from
each region of India, along with recipes, nutritional information, and serving suggestions.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Quantity Food production operations & Indian Cuisine: Parvinder S. Bali, Oxford,April 2011
T2: Principles of Food Production Operations: Yogesh Singh, Dreamtech Press, January 2019.

ii. REFERENCE BOOKS

R1: Indian Cuisine: Authentic Flavours from the Land of Spice, Vivek Singh, DK, October 2020.
R2: A Taste of India: Madhur Jaffrey, John Wiley & Sons, March 1988

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Page | 71
Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 2 0 0 1 0 0 0 1
CO2 2 0 1 0 0 0 0 0 0 2
CO3 1 0 2 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 1 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 72
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Naturopathy Category Type
1 Course Code: Course Coordinator: 3 0 0 6 3 3 Minor Theory
24NDT205
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
Naturopathy course cover the introduction and what are different type of naturopathy and principle and diet.
What are the different ways through diseases can be cured without any side effects

B. COURSE OBJECTIVES:
1. To make the students aware of concepts and role of naturopathy
2. Learn principles of nutrition and how to provide dietary recommendations based on individual health
needs
3. Understand the importance of preventive medicine and how naturopathy emphasizes proactive
measures to maintain health

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To able to understand the importance of nature. 1.1.2 NA 2 1.8

CO2 To Learn the principles of natural rejuvenation to 1.1.2 NA 2 1.8

bring peace and harmony in society

CO3 To understand the role of naturopathy in 1.1.2 NA 2 1.8

maintenance of health

D. SYLLABUS

Unit-1 INTRODUCTION OF NATUROPATHY Contact Hours:10

Introduction of Introduction of Naturopathy; definition, meaning, scope and limitations; History of Naturopathy – Indian
Naturopathy and Western; Comparative study of the Naturopathy with other

Systems of Systems of Medicine; Catechism of Nature cure

Medicine

Self-Study Key figures and milestones in the history of naturopathy, both in India and the West.
Unit-2 PRINCIPLES AND CONCEPTS OF NATUROPATHY Contact Hours:10

Composition of Composition of the human body according to Naturopathy, Laws of Nature: Pancha Mahabhootas, Shareera
the human body Dharmas – Ahara, Nidra, Bhaya, Maithuna;

Fundamental Fundamental principles of Naturopathy; Natural rejuvenation and vitality, how to acquire natural immunity;
principles of
Naturopathy Importance of Physical & Mental Hygeine and prevention of diseases

Self-Study Importance of a balanced and natural diet according to Naturopathic principles.

Unit-3 TYPES OF NATUROPATHY DIET Contact Hours:10

Page | 73
Hydrotherapy Hydrotherapy : Introduction, definition, scope, history, principles; role of hydrotherapy in prevention of
Introduction, diseases; Upavasa (Fasting): Introduction, definition, scope, history, principles and types; its role in disease
definition prevention, health promotion; concept of de-toxification;

Diet: Introduction, Diet: Introduction, definition, scope, types and its principles; role of Naturopathy diet in disease prevention
definition, and , health promotion;
Massage: Introduction, definition, scope, history, its principles and manipulative techniques; Different types
of Massages and their role in in disease prevention, and health promotion.

Self-Study Concept of fasting and its significance.

E. PROJECT BASED LEARNING COMPONENTS

1. Create visual aids such as diagrams or illustrations depicting the composition of the human
body according to Naturopathic principles.

2. Write a report discussing how Naturopathic beliefs about the human body differ from
conventional medical perspectives.

3. Conduct interviews with Naturopathy practitioners to understand how they incorporate

Shareera Dharmas into their treatment approaches.

4. Design meal plans based on Naturopathic dietary principles for specific health conditions or
goals.

5. Evaluate the effects of massage therapy on stress reduction and overall well-being through
surveys or self-report measures.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Naturopathy for perfect health, Kalpaz Publication Delhi, 2002 by S. D. Dwivedi
T2: Naturopathy and Yoga, Kalpaz Publication Delhi, 2006 by Pravesh Handa

ii. REFERENCE BOOKS

R1: Ayurvedic for Health and Long life Harry Benjamin.: Everybody’s Guide to Nature Cure by
R.K.Garde
R2: My Nature Cure by M.K.Gandhi

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Page | 74
Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 1 0 0 0 0 0 0 3
CO2 2 1 2 0 0 0 0 0 0 3
CO3 2 2 3 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 3 0 0 0 0 0 2

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 75
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Principles of Dietetics Category Type
1 Course Code: Course Coordinator: 3 0 0 6 3 3 Minor Theory
24NDT203
Pre-Requisites: Diet assessment
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
This course is designed to provide students with a foundational understanding of the principles and practices of
dietetics. It explores the science of nutrition, the role of different nutrients in the body, and the application of
these principles in creating balanced and health-promoting diets. Students will gain knowledge about the impact
of diet on overall health and well-being, and how dietary choices can be tailored to meet specific nutritional
needs.

B. COURSE OBJECTIVES:
1. This course deals with the concept of dietician role to set therapeutic diets
2. Gain knowledge of food science and technology as it relates to dietetics.
3. Understand the effects of food processing and preparation on nutrient content and bioavailability.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Able to understand factors affecting diet and food 1.1.2 NA 2 1.8
habits
CO2 Learn the principles of diet planning 1.1.2 NA 2 1.8

CO3 Knowledge of different types of diets 1.1.2 NA 2 1.8

D. SYLLABUS

Unit-1 CONCEPT OF DIETETICS Contact Hours:10

Introduction: Introduction: Definition and objectives and concept of dietetics, diet therapy, therapeutic nutrition.
Definition Therapeutic adaptation of normal diet: Definition of therapeutic diet, therapeutic adaption:- change in
consistency change in energy intake change in nutrient, change in fiber ,change in frequency of feeding,
change in mode of feeding.

Basic concepts Basic concepts and methods of: oral feeding, tube feeding, parental feeding and intravenous feeding.
and methods Types of enteral formulas, Total Parenteral Nutrition

Self-Study Scope and significance of dietetics in healthcare.

Unit-2 THERAPEUTIC DIETS Contact Hours:10

Therapeutic
Diets: Therapeutic Diets: - Routine hospital diet -clear liquid diet, liquid diet, semi-solid diet, soft diet, normal diet,
tube feed.

Bland diet PEG feed, JJ feed, bland diet, high & low calorie diet
High & low protein diet, high & low fiber diet, low cholesterol diet

Self-Study Difference between clear liquid and full liquid diets

Page | 76
Unit-3 TYPES OF NATUROPATHY DIET Contact Hours:10

Diet: fever Diet: fever (typhoid, tubeculosis) and infections.

Steatorrhea, lactose intolerance, celiac disease, inflammatory bowel disease, tropical sprue.
Gastrointestinal Gastrointestinal disorders causes and complications (diarrhea, peptic ulcers, constipation),
disorders
Self-Study Gluten intolerance, its effects on the digestive system

E. PROJECT BASED LEARNING COMPONENTS

1. Collaborate to plan and prepare therapeutic meals for individuals with specific dietary
requirements.

2. Investigate the various domains where Naturopathy is applicable, such as preventive

healthcare, chronic disease management, and complementary therapy.

3. Conduct a community-based nutritional assessment focused on a specific health issue or

population group.

4. Create menus for different medical conditions and then cooking and serving these meals to
understand Practical aspects of therapeutic nutrition.

5. Investigate the efficacy of different therapeutic diets for specific medical conditions.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Raghuvanshi, R.S. and Mittal, M. (2014). Food Nutrition and Diet Therapy. Westvills Publication
Delhi.
T2: Textbook of Nutrition & Dietetics by Kumud Khanna

ii. REFERENCE BOOKS

R1: Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy) by Krause &
Mahan
R2: Agarwal, A and Udipi, S. (2014). Text Book of Human Nutrition. Jaypee Medical Publication Delhi

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment

Page | 77
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 1 0 0 0 0 0 0 3
CO2 2 1 2 0 0 0 0 0 0 3
CO3 2 2 3 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 3 0 0 0 0 0 2

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 78
 SEMESTER-5
Fifth Semester (Industrial Training)
Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
23HCI301 Industrial
Training (IT) 20 Skills
Weeks 0 0 0 15 0 - - 100 - - - 100
Enhancement

Total Credits 15
Cumulative Credits 105

Page | 79
 Theory Course
SEMESTER-6
Sixth Semester (Core/ Mandatory Courses)
Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCT302 Hospitality Sales & 2 0 0 2 2
Core 20 20 60 - - - 100
Marketing
24HCR303 Culinary Project 2 0 0 2 2 Core - - 100 - - - -
24HCT304 Sustainable Practices 2 0 0 2 2
Core 20 20 60 - - - 100
in Hospitality
Total Credits 6 6
Cumulative Credits 111

Sixth Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

24HCT307 Food and Ayurveda 2 0 0 2 2 Elective
20 20 60 - - - 100

Total Credits 2 2

Sixth Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCT311 Basic Molecular and 2 0 0 2 2 Elective
Sous Vide 20 20 60 - - - 100

Total Credits 2 2

Sixth Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
Bake Shop
24HCT313
Management 2 0 0 2 2 Minor
20 20 60 - - - 100
Total Credits 2 2

Sixth Semester (MINOR - NUTRITION & DIETETICS)

Page | 80
 Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDT305 Food Psychology 3 0 0 3 3 Minor 20 20 60 - - - 100
Introduction to
24NDT256 FSSAI 3 0 0 3 3 Minor 20 20 60 - - - 100
Total Credits 6 6

Page | 81
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Hospitality Sales & Marketing Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
24HCT302
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course starts with the introduction to marketing where students will learn about its scope, importance,
evolution followed by the market structure. Students will be explained with detail description of all the
marketing mixes along with 3 additional Ps which are relevant for service industry. At last there is a detail
elaboration of Sales concepts with its process and its role in Hospitality Industry.

B. COURSE OBJECTIVES:
1. To produce critical, reflective marketers in Hospitality Industry.
2. To emphasize on integration of theory and practice with the skill and knowledge required by
employers
3. To induce confidence and skill required to develop marketing ideas to reach people and sell products.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Explain the various basis of segmentation of 7.1.1, 7.2.2 N/A BT-1,2,3 70%
consumer markets.
CO2 Differentiate between the elements of 7 10.1.1, 6.1.2, N/A BT-2, 4, 5 70%
Marketing mix in service industry.

CO3 Appraise rational behind Green Marketing to 15.1.1, 15.1.2, N/A BT-3,4,5 70%
avail sustainable competitive advantage. 15.2.1, 15.2.2

D. SYLLABUS

Unit-1 Introduction to Marketing Contact Hours:10

Chapter 1.1 Nature Scope and Importance of Marketing, Evolution of Marketing Concepts and its Philosophies
Chapter 1.2 Demand Supply & Elasticity, Market forms, Market Segmentation Targeting and Positioning
Chapter 1.3 Marketing Environment Meaning, Importance, Micro and Macro Environment, SWOT Analysis &
PESTEL Analysis

Self-Study Importance of analyzing the marketing environment for business success.

Unit-2 Marketing Mix Fundamentals- 7 P’s of Marketing Contact Hours:10

Chapter 2.1 Product Mix & Price Mix

Chapter 2.2 Place Mix and Promotion Mix
Chapter 2.3 Service Mix: Physical Evidence Mix, People Mix & Process Mix
Self-Study Importance of balancing all 7 P's for effective marketing strategies
Unit-3 Sales & Green Marketing Contact Hours:10

Chapter 3.1 Difference between Sales & Marketing, Characteristics of a good Sales Person, Consultative Vs Traditional
Selling Techniques, Steps in sales Call Process, Role of Call Centers
Chapter 3.2 Green Marketing: Meaning, Scope of Green Marketing, Green Marketing Strategies in Hotels, Restaurants
and other organisations. Difference between Green Marketing and Greenwashing.
Chapter 3.3 Rational Behind Green Marketing: Sustainable competitive advantage, Challenges of Green Marketing.

Page | 82
Self-Study Differentiate between consultative selling and traditional selling approaches.

E. PROJECT BASED LEARNING COMPONENTS

1. Conduct interviews with customers to gather insights into their preferences, buying motives,
and perceptions of various marketing initiatives.

2. Conduct fieldwork to gather intelligence on competitors' marketing tactics, pricing strategies,

and product offerings.

3. Design and administer surveys to gather data on consumer preferences, brand awareness, and
buying habits.

4. Trace the evolution of KFC’s, branding and advertising campaigns from its inception to the
present day.

5. Discuss how Starbucks & famous brands successfully aligned its marketing messaging with
social and cultural movements to resonate with its target audience.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Marketing Management, G.Shainesh, Philip Kotler, Kevin Lane Keller, Alexander Cherney, Jagdish N.
Sheth,Sixteenth edition (1 April 2022) Pearson Education
T2: Green Marketing Management, Robert Dahlstrom, 2011, Cengage Learning India

ii. REFERENCE BOOKS

R1: The New Rules of Green Marketing: Strategies, Tools, and Inspiration for Sustainable Branding,
Jacquelyn A. Ottman, 2011, Berrett-Koehler Publisher
R2: Service Marketing, Zeihthaml, 2022, McGraw Hill

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded

Page | 83
 each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 1 0 0 0 0 0 0 0 0
CO2 2 0 0 0 0 0 0 0 0 1
CO3 2 0 2 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 0
CO2 0 0 0 0 0 0 0 0 0 0
CO3 0 0 0 0 0 0 0 1 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 84
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Sustainable Practices in Category Type
Hospitality
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
24HCT304
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the basic concepts of sustainability and the theoretical background of
tourism policy and planning. The students are introduced to the basics of sustainable
development and planning, its role and functions. They are also introduced to the influence of
different stakeholders in destination promotion through principles of sustainability. Students
will understand the various potential challenges faced in framing policies for the tourism
industry. The course further emphasizes on the concepts and importance of tourism policies
in the tourism industry through sustainability.

B. COURSE OBJECTIVES

1. To familiarize students with the basics of sustainability and tourism policies.

2. To introduce the students with the concept of Waste Minimization and Energy
Conservation and inculcate knowledge pertaining to the techniques that may be used for the
same
3. To impart knowledge of different sustainable approaches in the development of tourism

C. COURSE OUTCOMES
CO Statement Performance Student Level of Target
No Indicator Outcom Learning Attainme
e (Highest nt
Indicato BT
r Level)
(ABET)
CO Apply the basic knowledge of sustainability 1..2.2 NA 4 2.1
1 in formulating tourism policy and planning in
order to promote international tourist
destinations
CO Assess key perspectives in relation to tourism 1.2.2 NA 2 2.1
2 development with application of
sustainability principles and approaches
CO Analyse the techniques for implementation 7.2.2 NA 3 2.1
3 of Green Practices and process of Recycling,
reusing &reducing and environment friendly
Practices

D. Syllabus
Unit-1 Understanding Sustainability and International Contact Hours: 10
Agreements

Page | 85
 Ch.1.1 Concept of Sustainability, Sustainable Development –history, Definitions,
Different Perspectives, Environmental Ethics, Principles of International
Environment Agreements. Introduction to sustainability Problems and
sustainable Development Goals

Ch.1.2 Community Ecology, Biodiversity and Human Dimensions, Community based

Management with Sustainability Science and Approaches, Chicago
Convention, Warsaw Convention, Open Sky Policy, Bermuda Convention,
Euro Agreement,

Self-Study Topic Impact of climate change on ecosystems

Unit-2 Sustainable practices in Housekeeping Contact Hours: 10

Ch.2.1 Green Housekeeping - Use of environment-friendly cleaning products to clean

property, Tent cards in rooms informing guests about alternate day linen
changing, Environment-friendly practices , Dumpster monitoring (segregation
of dry & wet garbage) , Recycling, reusing and reducing , solid waste.

Ch.2.2 Eco-purchasing - Environmentally preferred suppliers - Environmentally

preferred products, Green packaging, High efficiency lighting in guestrooms &
public areas
Ecotels and Green buildings, choosing an eco-friendly site, Energy
Conservation, Water Conservation

Self-Study topic Emerging trends and innovations in green housekeeping

Unit-3 Sustainable practices in Food Production Contact Hours: 10

Ch.3.1 Environmental Impact on Food Production- Use natural resources efficiently,

Reduce Food Wastage, Making compose fertilizer from food wastage.

Ch.3.2 The Future food and farming- Using Organic food, Food Menu- In house
production, Reduction of Portion size, Yield management, Menu Planning &
Standard Recipes.

Self-Study topic The concept of vertical farming, its advantages

E. PROJECT BASED LEARNING COMPONENTS

1. Explore the rich cultural heritage behind various cuisines

2. Investigate the benefits of supporting local food systems, including environmental sustainability,
community development, and economic resilience.

3. Examine innovative solutions to reduce food waste at various stages of the food supply chain,
from production to consumption.

4. Explore sustainable farming practices such as crop rotation, agroforestry, and integrated pest
management.

Page | 86
 5. Investigate the concept of urban farming, including rooftop gardens, vertical farming, and
community gardens, and its potential impact on local food production.

E . TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Tourism and Hospitality Management in Practice: A Case Study Collection (International Cases in Business
and Management), by Rebecca Wilson-Mah | 22 December 2023
T2: Managing Sustainability in the Hospitality and Tourism Industry
by Vinnie Jauhari | 15 April 2014

ii. REFERENCE BOOKS

R1: Sustainable Tourism Practices in Hospitality Industry, Jenifer Eggeling, Edition 1st, April 10 2011

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10

Page | 87
 Outcome
CO1 1 2 2 0 0 0 0 0 0 0
CO2 2 1 2 0 0 0 0 0 0 1
CO3 2 1 1 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 3 0 0 0 0 0
CO2 0 0 0 0 3 0 0 0 0 0
CO3 1 0 0 0 3 0 0 0 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 88
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Food and Ayurveda Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT307
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
This course analyzes the significance progress of the Ayurveda and food industry within the hospitality
industry. The students will gain the knowledge and concept of Ayurveda and food preparation features.

B. COURSE OBJECTIVES:
1. To provides students the history and development of Ayurveda arts.
2. To recognize the course this would provide intensive effect on life style through food using various cooking
methods.
3. To gain knowledge on healthy foods and provide difference between healthy and unhealthy foods.
4. To impart the understanding on the doshic constitution on foods in Ayurveda.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Acquire the understanding of Ayurveda food and 1..2.2 N/A 2 2.1
nutrition principles and cooking and how to apply
these to their own lives
CO2 Summarize the modification in lifestyles, and 1.2.2 N/A 3 2.1
healthy cooking according to their individual
constitutions to restore balance to their lives.
CO3 Describe how to eat, cook, digest, assimilate, 1.2.2 N/A 3 2.1
absorb and metabolize and the six tastes in each
meal.

D. SYLLABUS

Unit-1 Introduction to Ayurveda and influences in Food Contact Hours:10

Chapter 1.1 Concept of Ayurveda food and its importance.
History of Ayurveda and Food and the evolution of recent trends.
Life-enhancing (Ayushyakara) and vitalizing (Urjaskara) foods.
Properties and classification of various foods.
Three Energetic Forces of Nature Vata, Pitta, and Kapha

Chapter 1.2 Identify Food and its influence on Jatharagni.( Digestive Fire)
Importance of food in health and disorders.
Anupana (vehicle) according to dosha Combination
Compatible and Incompatible foods.
(Viruddha ahara) and suitable and unsuitable foods

Self-Study Concept of Agni in Ayurveda, its role in digestion, and how different types of foods affect Agni
Unit-2 Healthy and unhealthy foods Contact Hours:10
Chapter 2.1 Differences between the Healthy and unhealthy foods on doshic constitution.
The Seasonal routine and foods.

Page | 89
 Various roles and importance of daily routine and foods.

Chapter 2.2 Function of the major best foods and their action.

Use of six tastes of foods for health, types of food and drinks.

Favourable and unfavourable foods according to various disorders & importance of foods in yogic
practices.

Self-Study Concept of Ritucharya (seasonal routine) and its significance in Ayurveda.

Unit-3 Beneficial Commodities Contact Hours:10
Chapter 3.1 The role of Cereals and pulses and their properties.

Different Vegetables, fruits and salads and their properties in ayurveda.

Identify the different Fermented substances and foods

Chapter 3.2 Types of water and their importance in food.

Describe Milk and milk products in health and disease.

Rules of Edible fats and oils.

Self-Study Concept of "sattvic diet"

E. PROJECT BASED LEARNING COMPONENTS

1. Visit local markets to identify various Ayurvedic ingredients, herbs, spices, and other food
items mentioned in Ayurvedic texts and learn about the properties and uses of these ingredients
firsthand.

2. Prepare Ayurvedic dishes according to the principles of Ayurveda.

3. Visit to organic farms or farms practicing traditional agriculture methods. Observe the
cultivation of Ayurvedic herbs, vegetables, and fruits.

4. Visit to Ayurveda restaurants or cafes where you can experience how Ayurvedic principles are
applied in menu planning, food preparation, and serving.

5. Create documentaries or video blogs exploring various aspects of Ayurvedic food, including
its history, cultural significance, preparation methods, and health benefits.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Ayurveda Cooking for Beginners: Edition February 2018 Author: Laura Plumb, Publisher:
Rockridge
T2: Ayurvedic Cooking for Self-Healing Edition : 2nd Edition December 1994, Author: Usha Lad

ii. REFERENCE BOOKS

R1: A Primer on Ayurveda: A Practical Guide on Personalized Nutrition for Dietitians, Nutritionists,
and Healthcare Professionals.

Page | 90
 G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 0 2 0 0 0 0 0 0 3
CO2 2 2 2 1 0 0 0 0 0 1
CO3 2 0 1 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 0 0 1
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 91
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Basic Molecular and Sous vide Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Elective Theory
24HCT311
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course begins with the study of introduce the learner to the basic of molecular gastronomy in all its forms
- i.e., introduction to food science and molecular gastronomy and the knowledge about sanitation and safety,
equipment’s, hydrocolloids, food hydrocolloids and techniques used.

B. COURSE OBJECTIVES:
1. To impart the knowledge about food science.
2. To know the modern trends in molecular gastronomy.
3. To get acquainted with the techniques used.
4. To recognize the various steps for making dishes.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Identify various uses of food science and 1.1.2 N/A 1 2.1
molecular gastronomy.
CO2 Interpret how to use the equipment’s and 1.1.2 N/A 2 2.1
identification of tools.

CO3 Determine the overview of the techniques. 1.1.2 N/A 3 2.1

D. SYLLABUS

Unit-1 Introduction to Molecular Gastronomy Contact Hours:10

Chapter 1.1 Introduction to Food Science and Molecular Gastronomy.

Chapter 1.2 Food Safety, Hazards and Safety Measures

Self-Study various culinary techniques used in food preparation

Unit-2 Tools & Equipments used Contact Hours:10
Chapter 2.1 Tools and Equipment’s and Introduction to Hydrocolloids.

Chapter 2.2 Thickeners, Gelling Agents, Emulsifiers and Stabilizers.

Self-Study Role of hydrocolloids in food preparation

Unit-3 Sous Vide Contact Hours:10
Chapter 3.1 Origins & History of sous vide, Essential Features and Temperature.
Essential components of sous vide machines, including immersion circulators, water baths, and vacuum
sealers.

Page | 92
 Limitations of Sous Vide Cooking, Safety and Uses.
Chapter 3.2 Science behind temperature control in sous vide cooking and its impact on food safety and texture.
Food safety guidelines for sous vide cooking

Self-Study Innovative uses of sous vide in professional kitchens

E. PROJECT BASED LEARNING COMPONENTS

1. Analyse a real-world case study where a food safety hazard occurred.

2. Investigate the role of hydrocolloids in contemporary gastronomy. Explore their functions as

thickeners, gelling agents, emulsifiers, and stabilizers.

3. Develop a case study illustrating the integration of sous vide into restaurant operations,
including challenges and benefits.

4. Design and execute Practicals to determine the ideal temperatures for sous vide cooking of
different food items.

5. Develop educational materials or guidelines to raise awareness about food safety among
consumers or foodservice professionals.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Molecular Gastronomy, Hervé This, Columbia University Press 18 August 2008
T2: Molecular Gastronomy: Scientific Cuisine Demystified,Jose Sanchez,29 May 2015

ii. REFERENCE BOOKS

R1: The master chef By Jean Conil Sunburst Books (1 October 1995)

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded

Page | 93
 each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 1 1 3 0 0 0 0 0 0 0
CO2 2 0 2 1 0 0 0 0 0 2
CO3 2 1 1 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 94
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Bake Shop Management Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Minor Theory
24HCT313
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of bakery and confectionery establishments and products, their storage. It also
includes the knowledge of equipment and packaging material. It provides the ideology regarding setting up and
managing the bakery store.

B. COURSE OBJECTIVES:
1. To know various bakery establishments
2. To prepare the list of approved products as per standard recipes by knowing the ingredients
3. To draw the organization chart and hierarchy of bakery department and plan the layout according to
menu

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Student will be able to know bakery 1..2.2 N/A 2 2.1
establishments and organizational chart.
CO2 Student will be able to plan the packaging of 1.2.2 N/A 2 2.1
products for sale

CO3 Students will be able to manage the bakery outlet 1.2.2 N/A 3 2.1
in terms of menu planning, man power, sale and
promotion

D. SYLLABUS

Unit-1 Bakery establishments and their organization chart Contact Hours: 10

Chapter-1.1 Different types of bakery establishments
Types of Equipment with specification required in different bakery setups
Bakery
Establishments
Chapter-1.2 Organizational chart in various bakery establishments
Hierarchy of Chefs in Bakery and confectionery in different bakery outlet’s eg. Cafe, Hotels, Factory etc
Organizational Duties and responsibility of Chefs in bakery
chart and duties

Self-Study various techniques for decorating baked goods

Unit-2 Products, packaging and Menu planning Contact Hours: 10
Chapter-2.1 Types of bakery products and classifications
Types of packaging as per portion
Products How to create APL as per product specification
Types of packaging material

Chapter-2.2 Menu planning and engineering

How to create SOP for menu and its APL
Menu Planning Operation procedure

Page | 95
 Budgeting
Costing
Self-Study Origins and evolution of various bakery products such as bread, cakes, pastries, and biscuits.
Unit-3 Layout and Promotion Contact Hours: 10
Chapter-3.1 Types of Layouts
Types of fuels used
Layout plan Area, dimension and power required Calculations
Various approval and permissions required
Placement of equipment

Chapter-3.2 Modes of promotion (social media, advertisement)

Strategies of marketing (Product price place and promotion)
Promotion and Management of man power
management Task allocations

Self-Study Different safety regulations and standards relevant to industrial layouts and equipment placement.

E. PROJECT BASED LEARNING COMPONENTS

[Mention at least 5-10 Default Course Projects / Case Studies / Field Projects]

1. Task: Choose a local bakery or cafe and analyze its current menu offerings. Identify strengths,
weaknesses, and areas for improvement based on factors like popularity, profitability, and
customer feedback.

2. Select a classic bakery item (e.g., cookies, muffins, scones) and develop a new recipe variation
incorporating unique ingredients or flavors.

3. Choose a bakery product and calculate its total production cost, including ingredients, labor,
and overhead expenses.

4. Design packaging labels or boxes for a bakery product, considering factors like branding,
product information, and visual appeal.

5. Select a common bakery ingredient (e.g., flour, sugar, butter) and research alternative options
with similar functionality or health benefits and compare the results in terms of taste, texture, and
nutritional value.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Complete Bakery Industry, Krishan Kumar Aggarwal, 2018, First edition
T2: Bakery and Confectionery Products Processing, Quality Assessment, Packaging and Storage
Techniques, Lakshmi Jagarlamudi, 2019

ii. REFERENCE BOOKS

R1: The master chef By Jean Conil Sunburst Books (1 October 1995)

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Page | 96
 Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 2 0 0 0 0 0 0 2
CO2 2 0 2 0 0 0 0 0 0 2
CO3 2 0 2 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 1 1 0
CO2 0 0 0 0 0 0 0 0 3 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 97
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Food Psychology Category Type
1 Course Code: Course Coordinator: Minor Theory
3 0 0 6 3 3
24 NDT305
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
Food choice involves the selection and consumption of foods and beverages, considering what, how, when,
where and with whom people eat as well as other aspects of their food and eating behavior Food choices also
determine which nutrients and other substances enter the body and subsequently influence health, morbidity and
mortality Because of their crucial biological, psychological, economic, social, cultural and epidemiological
importance, many researchers and practitioners pay attention to food choices.

B. COURSE OBJECTIVES:
1. To obtain knowledge of different food groups and their nutritive values .
2. To understand the scientific principles and psychology of underlying food.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To develop the skills required to understand the 1.2.2,9.1.1, N/A 1 2.1
driving factors of food selection 3.1.2

CO2 To develop counseling skills to understand 8.1.1,1.2.1, N/A 4 2.1

nutrition psychology of the individuals based on
life style.
CO3 To make student aware about how psychology 15.1.1, 8.1.1 N/A 3 2.1
affect the selection of food.

CO4 To make student aware about Counseling 9.1.1,1.2.1, N/A 1 2.1

Strategies, Nutritional Care Process, 3.1.2

D. SYLLABUS

Unit-1 Introduction to Food Psychology Contact Hours: 25

Chapter 1.1 The psychology of food choices, food Purchase and eating behavior, Models of food choice,Biological &
Genetic influences on energy and nutrient intake, Neurobiology of food intake

Chapter 1.2 Social and psychological models of food choice Role of family and peers, Food and Culture,Mood ,emotions
and food choice, Food cravings and addiction, Food Rewards, Influences ofMedia on food choice

Chapter 1.3 Psychological stress among sports persons & its impact on foodchoices, consumption and performance,
Food choices across the life span. Factors affectingpurchase of food/supplements/ergogenic aids, Ethnic,
religious and economic influences onfood choices, Factors affecting the consumers healthy food choices.

Self-Study Psychological aspects of eating disorders

Unit-2 Application of Food Psychology Contact Hours: 10
Chapter 2.1 Applications of food psychology for health maintenance and fitness, Strategies to changedietary behavior,
Optimism and intention, Strategic atomization

Page | 98
Chapter 2.2 Using stages of changemodel to change dietary behavior, Behavior modification strategies to influence food
andnutrition choices, Theory of planned behavior and healthy eating.

Self-Study psychological factors that influence food choices

Unit-3 Layout and Promotion Contact Hours: 10
Chapter 3.1 Nutritional Care Process and Counseling Strategies, Nutritional Care Process, Role and skillsof a sport
dietician
Tools of psychological testing Counseling of individual sports persons and teams
Chapter 3.2 Detailed study of Nutrition Counseling theories and strategies, Cognitive behavior therapy, Rational
Emotive Behavioral Therapy, Stress management & counseling

Self-Study the steps involved in the nutritional care process

E. PROJECT BASED LEARNING COMPONENTS

1. Investigate the impact of mood and emotions on food choice through observational studies or
Practicalal designs.

2. Design and implement an Practical to explore the relationship between food cravings and
addiction.

3. Evaluate the impact of optimism and intention on dietary behavior through longitudinal
surveys or Practicalal studies.

4. Conduct interviews or focus groups to understand how media influences food choice among
different demographic groups.

5. Create a life span timeline depicting common food choices and factors influencing them at
various stages of life.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Mike Kane (2015) Sports Psychology: The Ultimate Guide For Mastering The MentalAspects Of Sports
Performance
T2: Ellis Cashmore (2002) Sport and Exercise Psychology: The Key Concepts (RoutledgeKey Guides)
T3: Robert S. Weinberg and Daniel Gould (2006) Foundations of Sport and ExercisePsychology.

ii. REFERENCE BOOKS

R1: Foundation & Indian psychology of food. By Majjisthian Comellison.

R2: Psychology in Indian tradition. By Anand C. Paranjpe. K Ramakrishna Rao.

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Page | 99
 Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 1 0 0 0 0 0 0 3
CO2 2 1 2 0 0 0 0 0 0 3
CO3 2 2 3 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 3
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 3 0 0 0 0 0 2

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 100
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Introduction to FSSAI Category Type
1 Course Code: Course Coordinator: 3 0 0 0 3 3 Minor Theory
24NDT256
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course includes introduction about the FSSAI, food testing and other agencies.
B. COURSE OBJECTIVES:
1. Understand the Role and Functions of the Food Safety and Standards Authority of India (FSSAI).
2. Recognize the Significance of Food Safety and Security in India.
3. Explore Associated Agencies and Collaborative Entities within FSSAI's Framework

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To let students, know about Food Safety and 1.2.2,9.1.1, N/A 1 2.1
Security Authority of India in detail 13.1.2

CO2 To inform students about other different agencies 8.1.1,1.2.1, N/A 4 2.1
working under FSSAI for food safety and
security in India

CO3 To enlighten students about the importance of 13.1.1, 8.1.1 N/A 3 2.1
Safety and Security of food in India

D. SYLLABUS

Unit-1 Introduction to FSSAI Contact Hours: 10

Chapter 1.1 Introduction to Food Safety and Standards authority of India: Introduction, Food Safety and Standard Act,
2006

Chapter 1.2 Food licensing and Registration system, Food safety and standards acts, food safety and standard rule

Self-Study Evolution of FSSAI and its role in ensuring food safety in India.
Unit-2 Food Testing & Food Safety Contact Hours: 10
Chapter 2.1 Food testing: Food safety laboratories, notified laboratories, state laboratories

Chapter 2.2 Food safety, food safety and hygiene practices, food safety audits, risk assessment and research and
development
Self-Study Parameters for quality, safety, and hygiene in food production and handling.
Unit-3 Agencies Involved in FSSAI Contact Hours: 10
Chapter 3.1 Agencies involved in food safety and security: Government and non-government agencies, FDA,
Introduction to USAID

Page | 101
Chapter 3.2 Hierarchy and role of each authorised person working with the Agency

Self-Study "FDA History" - Available on the FDA official website.

E. PROJECT BASED LEARNING COMPONENTS

1. Visit local food establishments to assess their compliance with food safety and hygiene
practices prescribed by FSSAI. They would then compile a report detailing their observations
and recommendations for improvement.

2. Compare and contrast the roles and responsibilities of different agencies involved in food
safety regulation, such as FSSAI, FDA, and USAID.

3. Analyzing recent amendments or updates to food safety legislation in India, such as changes to
the Food Safety and Standards Act or related rules.

4. Analyse a recent policy initiative or intervention aimed at improving food safety in India.
Evaluate the effectiveness of the policy, its implementation challenges, and potential areas for
improvement.

5. Design a public awareness campaign aimed at educating consumers about food safety issues
and empowering them to make informed choices.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Textbook of Human Nutrition by Agrawal ,Udipi

T2: Textbook of Nutrition & Dietetics by KumudKhanna
T3: Basics of Clinical Nutrition by Y.K.Joshi

ii. REFERENCE BOOKS

R1: Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy) by Krause &Mahan.
R2: Clinical Dietetics and Nutrition by F P Anita.

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment

Page | 102
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 0 0 0 0 0 0 0 1
CO2 2 0 0 0 0 0 0 0 0 1
CO3 2 0 0 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 3 0 0 0 0 0 2
CO2 0 0 0 3 0 0 0 0 0 2
CO3 0 0 0 3 0 0 0 0 0 2

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 103
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Organizational Behaviour Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
24HCT401
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course is designed to provide students with an understanding of the individual, group, and human
behavior in organizations. The focus is on providing an understanding of how organizations can be managed
more effectively and enhancing the quality of employees' work life. Topics will include Learning, attitude and
Job satisfaction, Personality and Values, Groups and Work Teams, Leadership, Concept of culture, Forces of
change.

B. COURSE OBJECTIVES:
1. To learn the basic concepts of Organizational Behaviour and its applications in contemporary
organizations.
2. To understand how individual, groups and structure have impacts on the organizational effectiveness
and efficiency.
3. To learn and appreciate different cultures and diversity in the workplace.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Understand individual behaviour, personality and N/A 1 2.1
values in organisation context.

CO2 Analyse Team & leadership theories and N/A 2 2.1

determine their effectiveness in employee
situations.

CO3 Evaluate the impact of organisation culture on N/A 2 2.1

employee behaviour and identify methods to
resolve organizational conflicts

D. SYLLABUS

Unit-1 Individual Behaviour Contact Hours: 10

Chapter 1.1 Learning, attitude and Job satisfaction: Concept of learning, conditioning, shaping and reinforcement.
Concept of attitude, components, behavior and attitude. Job satisfaction: causation ;impact of satisfied
employees on workplace.
Motivation Concept; Theories (Hierarchy of needs, X and Y, Two factor, McClelland, Goal setting, Self-
efficacy, Equity theory);

Chapter 1.2 .Personality and Values:

Concept of personality; Myers-Briggs Type Indicator (MBTI); Big Five model. Relevance of values;
Indian values; Linking personality and values to the workplace (person-job fit, person-organization fit)

Self-Study factors contributing to job satisfaction

Page | 104
Unit-2 Group Behaviour Contact Hours: 10
Chapter 2.1 Groups and Work Teams:
Concept: Five Stage model of group development; Group think and shift ; Indian perspective on group
norms. Group and teams; Types of teams; Creating team players from individuals bulding and team
based work(TBW)

Chapter 2.2 Leadership :

Concept; Trait theories; Behavioral theories (Ohio and Michigan studies); Contingency theories(Fiedler, Hersey and
Blanchard, Path-Goal)
Self-Study advantages and challenges of team-based work,
Unit-3 Organizational Culture & Organizational Change Contact Hours: 10
Chapter 3.1 Concept of culture; Impact (functions and liability); Creating and sustaining culture: Employees and culture:
Creating positive and ethical cultures, Concept of structure, Prevalent organizational designs: New design
options.

Chapter 3.2 Forces of change; Planned change; Resistance; Approaches (Lewin's model, Organisational development);
Learning organization; Organisational change in Indian businesses. Concept of conflict; Traditional view
and interaction is view of conflict; Conflict Management process.

Self-Study "Organizational Behavior" by Stephen P. Robbins and Timothy A. Judge

E. PROJECT BASED LEARNING COMPONENTS

1. Design a simple survey questionnaire to measure employee satisfaction within a chosen

organization.

2. Conduct the survey among employees and analyze the responses to identify key areas of
satisfaction and areas needing improvement.

3. Select a leader or manager within a workplace setting. Observe their leadership style and
behaviors in various situations (e.g., team meetings, conflict resolution).

4. Document your observations, interactions, and insights gained during the job shadowing
experience.

5. Propose potential improvements or adjustments to the organizational structure based on their

analysis and knowledge of organizational behavior principles.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Stephen P. Robbins (2016). Organisational Behaviour Pearson Education, 16th Edition.
T2: Deepak Kumar Bhattacharya. (2015). Organisational Behaviour, Oxford University Pres, 2nd edition
T3: Robbins & Bohra (2013). Organisational Behaviour, Pearson Education India

ii. REFERENCE BOOKS

R1: Stephen P. Robbins Timothy A. Judge, (2019), Essentials of Organisational Behaviour Pearson
R2: K. Aswathappa (2018), Organisational Behaviour, Himalaya Publishing House,.

G. ASSESSMENT PATTERN

Page | 105
 The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit 2 2.1 CO2 NA Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 0 0 0 0 0 0 0 0
CO2 1 0 0 0 0 0 0 0 3 0
CO3 2 0 0 0 0 0 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 3 0 0 1 0 0 0 0
CO2 0 0 2 0 0 0 1 0 0 0
CO3 0 1 0 0 0 1 0 0 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 106
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Customer Relationship Category Type
Management
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
24HCT402
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course begins with introduction to CRM followed by CRM technologies and components. Students will
further be taught about Sales Force Automation. ACD, IVR & CTI then they will be explained with
Implementation of CRM and also about Application Service Provider.
B. COURSE OBJECTIVES:
1. To make the student understanding of ways the firms can create and enhance the sources of value to the
customer through value explorations and CRM value proposition
2. To give an exposure of CRM strategies in Sales, Marketing and Customer Support and familiarize with
different CRM technology solutions.
3. To know the impact of CRM on customer experience, satisfaction, loyalty and develop an understanding
of recent developments in CRM usage in the social media.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To Understand the concept of customer 16.1.2 NA 2 2.1
relationship management in various
organizations.

CO2 To Examine the various technological aspects of 11.1.1 NA 3 2.1

CRM like sales force automation, automatic call 11.2.1
distribution, interactive voice response, computer 11.2.2
telephony integration.

CO3 To analyse the implementation of CRM in 11.1.1 NA 4 2.1

organisations. 11.2.1
11.2.2

D. SYLLABUS

Unit-1 Introduction to CRM Contact Hours: 10

Chapter 1.1 Introduction to CRM: what is a customer? How do we define CRM? CRM technology

Chapter 1.2 CRM technology components, customer life style, customer interaction. Difference between CRM & e-
CRM, Features of e-CRM

Features of e-CRM
Self-Study historical development of CRM from its origins to its current state
Unit-2 Sales Force Automation (SFA) Contact Hours: 10
Chapter 2.1 Definition & need of SFA, barriers to successful SFA, SFA: functionality, technological aspect of SFA: data

Page | 107
 synchronization, flexibility & performance, reporting tools

Chapter 2.2 Call Centers Mean Customer Interaction: the functionality, technological implementation, what is ACD (automatic
call distribution)
IVR (interactive voice response), CTI (computer telephony integration), web enabling the call center, automated
intelligent call routing, logging &monitoring.
Self-Study features and capabilities of SFA software in managing sales processes
Unit-3 Organizational Culture & Organizational Change Contact Hours: 10
Chapter 3.1 Implementing CRM: pre-implementation, kick off meeting, requirements gathering, prototyping & detailed
proposal generation.

Chapter 3.2 Development of customization, Power User Beta Test & Data import, training, roll out & system hand off,
ongoing support system optimization, follow up.

Introduction to ASP (application service provider); who are ASP’s? Their role & function, advantage &
disadvantage of implementing ASP.
Self-Study concept of ASPs as third-party

E. PROJECT BASED LEARNING COMPONENTS

1. Observing and analyzing customer interactions at a local business or retail store.

2. Explore a CRM software platform either online or through a demonstration.

3. Designe a simple customer satisfaction survey for a local business or service.

4. Conduct research on emerging technologies such as chatbots, AI-driven analytics, or social

media integration in CRM.

5. Researching and comparing different CRM software options available in the market.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Customer Relationship Management: Concepts and Technologies Paperback – 2 Feb 2115 by
Francis Buttle , Stan Maklan.
T2: Customer Relationship Management Paperback – Import, 29 Aug 2108 by Francis Buttle

ii. REFERENCE BOOKS

R1: Customer Relationship Management: Emerging Concepts, Tools and Applications Paperback – 1
Jul 2117 by Jagdish N Sheth , Parvatiyar Atul (Author), G Shainesh
R2: Customer Relationship Management: Concepts and Cases Paperback – 2112by Rai A.K (Author).
G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Page | 108
 Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 0 0 0 0 0 2 0 1
CO2 2 2 1 0 0 0 0 0 0 1
CO3 3 3 3 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 0
CO2 3 0 0 0 0 0 0 3 0 0
CO3 0 0 0 0 0 0 0 3 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 109
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Human Resource Management Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
24HCT403
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course begins with the theoretical study of HRM Concepts and Strategies. The students are then introduced
to planning for human resources in hospitality industry. The course further emphasizes on the concept and
importance of Training & Development of human resources in hospitality industry. Finally, the students will be
introduced to Performance Appraisal and Career Planning.

B. COURSE OBJECTIVES:
1. To serve understanding the concepts of Human Resource Management.
2. To know the Functions of Human Resource Management
3. To highlight the future Challenges before the HR Managers

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Recall the concept of HRM, Job Analysis and Job 12.1.1,12.1.2, NA Level 2, 3, 5 2.1
Description. 12.2.1,12.2.2
CO2 Identify the challenges in human resource 4.2.1, 4.2.2, NA Level 2, 3, 5 2.1
management to apply various methods for 9.2.1, 9.2.2,
Training and Development 15.1.1, 15.1.2

CO3 Explain the techniques of performance appraisal 13.2.1, 13.2.2 NA Level 1, 2, 3, 5 2.1
to create solution for the future Challenges before
the Managers.

D. SYLLABUS

Unit-1 Introduction to Human Resource Management Contact Hours: 10

Chapter 1.1 Concept of HRM, need and importance of HRM, Challenges of Human Resource Management.

Definition, Need and Importance of HRP, Process of HRP

Chapter 1.2 Concept of Job Analysis and Design, Methods of Job analysis, Job Description, Job Specification, Modern
Management Techniques, Flexible Work Arrangements

Self-Study Evolution of HRM.

Unit-2 Human Resource Planning Contact Hours: 10
Chapter 2.1 Definition and concept of Recruitment, Factors Affecting Recruitment, Sources of recruitment, Internal and
External.

Steps in the Selection Procedure, Various types of Tests, Selection Interview- Methods and Process,
Placement and induction process.
Chapter 2.2 Importance and objectives, Methods of training and development, Training need analysis,
Evaluation of Training.

Page | 110
 Concept, Objectives of Performance Appraisal, Appraisal process, Traditional Methods and Modern Methods of
Appraisal, Pitfalls in Performance Appraisal.
Self-Study different sources of recruitment
Unit-3 Performance Appraisal Contact Hours: 10
Chapter 3.1 Objectives, Methods of Job evaluation, Wage and salary administration, Concept of Minimum Wage, Fair
Wage, Living Wage, Basic Kinds of Wage Plans, Incentive plans and fringe benefits.
Chapter 3.2 Concept and purpose of Industrial Relations, Collective Bargaining, Industrial Disputes, Worker
Participation in Management, Trade Unions.

Grievance - Causes/Sources of Grievances, Grievance Redressal Machinery, Discipline and disciplinary

actions, Dismissal and Discharge of an employee
Self-Study various types of wage plans such as time-based, piece-rate, and performance-based pay.

E. PROJECT BASED LEARNING COMPONENTS

[Mention at least 5-10 Default Course Projects / Case Studies / Field Projects]

1. Explore different performance appraisal methods used by organizations. Compare and contrast
traditional methods

2. Field project of analysing the job evaluation and wage administration practices of a real
organization.

3. Examine the industrial relations practices of a specific industry or region

4. Explore the implementation of flexible work arrangements in organizations.

5. Collaborate with organizations to study the implementation of modern management techniques

in HRM.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Gomez-Meja., Managing Human Resources, Delhi, Pearson Education, 2003.

T2: Dessler, Gray, Human Resource Management, Delhi, Pearson Education, 2003.
T3: Shashi K., G. J. R. (2022, October 15). Human Resource Management Text & Cases.
Kalyani

ii. REFERENCE BOOKS

R1: Aswathappa, Human Resource and Personal Management, New Delhi, TMG-Hill, 2002.
R2: Pattanayak, Biswajeet, Human Resource Management, New, Delhi, PHI, 2001
G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Page | 111
 Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 0 0 0 0 0 2 0 1
CO2 2 2 1 0 0 0 0 0 0 1
CO3 3 3 3 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 0
CO2 3 0 0 0 0 0 0 3 0 0
CO3 0 0 0 0 0 0 0 3 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 112
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Business Law Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
23HCT404
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course is designed to provide knowledge of the legal framework within which formal hotel business
organizations must operate. The course includes topics such as Contract Act, Sales Act, Company Act and
Negotiable Instrument Act with the general terminologies used frequently in any business organization on legal
context.

B. COURSE OBJECTIVES:
1. To develop an understanding of the legal framework of business.
2. To impart deep understanding of interrelation of law, risk and business strategy.
3. To inculcate necessary interest that will be meaningful to student as businesspeople, professional
people, public servants, and as citizens.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Identify the fundamental legal principles behind NA 2.1
contractual agreements.

CO2 Demonstrate an understanding of the legal NA 2.1

aspects related to sales agreements.

CO3 Examine the significance of Company Act & NA 2.1

Negotiable Instrument Act.

D. SYLLABUS

Unit-1 Laws of Contract ( The Indian Contract Act, 1872 Contact Hours: 10
Chapter 1.1 Concept of Contract, Offer and Acceptance, Valid Contract and its essential elements, Void Agreements.

Chapter 1.2 Classification of contract, Quasi contract, performance of a contract, discharge of contract, Breach of
contract and remedies, Special contracts- Indemnity, Guarantee, Bailment.

Self-Study The characteristics, rights, and obligations associated with each type of contract
Unit-2 The Sale of Goods Act, 1930 Contact Hours: 10
Chapter 2.1 Nature of Contract of Sale, Formation of Contract of Sale, Agreement to Sale, Conditions and Warranties,
Transfer of property in Goods.

Chapter 2.2 Performance of Contract of Sale, Remedies for Breach, Unpaid Seller & his rights, Rights of Buyers, Sale
by Auction
Self-Study The various ways in which a contract of sale can be discharged
Unit-3 The Companies Act & The Negotiable Instruments Act, 1881 Contact Hours: 10

Page | 113
Chapter 3.1 An Overview, Nature and kinds of Companies, Formation of a Company, Company Management, Company
Meetings.
Chapter 3.2 Definition of Negotiable Instrument, Features & Types, Endorsement & delivery of a negotiable instrument,
Terminologies- Crossing of a cheque, Bouncing of cheques, Obligation of Banker & Customer.

Self-Study Roles and responsibilities of various stakeholders in company meetings

E. PROJECT BASED LEARNING COMPONENTS

1. Analyze famous contract law cases in India and discuss their implications on contract law
principles.

2. Draft various types of contracts such as employment contracts, lease agreements, or service
contracts, including all essential elements.

3. Analyze cases involving sale of goods, focusing on issues like delivery, transfer of property,
and breach of conditions or warranties.

4. Research and compile a list of legal requirements that hospitality establishments must adhere
to, covering areas such as food safety, health and safety regulations, licensing requirements, and
guest accommodation standards

5. Develop a set of policies and procedures for a hospitality establishment.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: R.K. Bangia (2021), Contract Act, Allahbad Law Agency

T2: R.D. Vijayasekhar (2020) Company Law, Vijay Law Series.
T3: Sumeet Malik (2016), Negotiable Instrument Act, Eastern Book Company, 3rd edition.
ii. REFERENCE BOOKS
R1: Prof. Akhileshwar Pathak (2018), Contract Terms are common sense, Penguin Portfolio, Penguin
Portfolio
R2: Deepa Paturkar (2019), Negotiable Instruments, Eastern Book Company, 2nd edition

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/

Page | 114
 Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 0 0 0 2 0 0 0 1
CO2 2 0 0 0 0 3 0 0 0 2
CO3 2 0 0 0 0 3 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 1 0 0
CO2 0 0 0 0 0 0 0 1 0 0
CO3 0 0 0 0 0 0 0 1 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 115
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Food photography and Category Type
Journalism
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
23HCT407
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course begin with the study of food media which is describe very broadly as that which connects humanity,
but food media focus specifically food writing, food photography, stories about food personalities, future trends
and food criticism. We’ll learn through all of our senses, training our palates through in-class tastings and visits
to farmers market.

B. COURSE OBJECTIVES:
1. To develop and practice skills in reporting and writing about food stories.
2. To provide the knowledge about food stories in different aspects like restaurant stories, chef stories etc.
3. To introduces the learner about food advertising, food design and food labelling.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 To understand about the food media, how food 1..2.2 N/A 4 2.1
medium helps to popularize the food culture,
different food societies.
CO2 1.2.2 N/A 2 2.1
Learner would be able to understand about the
food stories related the food industry and able to
implement different solution on his business.

CO3 Interpret different aspect on the food styling, 7.2.2 N/A 4 2.1
food photography.

D. SYLLABUS

Unit-1 Food Photography Contact Hours: 10

Chapter 1.1 Concept of food Photography in India.Photography of food related to events in India.

Role of food Photography promoting regional food on global stage.

Food & Stories

Chapter 1.2 How to write food stories that matter.

How did it come to be and how can it be improved.

Self-Study Cultural aspects of food presentation and styling in India
Unit-2 Food Writing Contact Hours: 10
Chapter 2.1 Concept of food writing in India. Cultural Analysis of food rituals and Events.Role of food writing
promoting regional food on global stage.

Page | 116
Chapter 2.2 Food writers, Expressing food lives through food memoir and through representation of food.

Self-Study Ayurvedic principles in cooking

Unit-3 Journalism Contact Hours: 10
Chapter 3.1 Definition of food media, What is food medium, What can food & food media teach us about culture,
society, identity and power.

Chapter 3.2 Food writers, Expressing food lives through food memoir and through representation of food.

Self-Study Role of food media platforms such as blogs, social media, and cookbooks in shaping cultural
narratives around food.

E. PROJECT BASED LEARNING COMPONENTS

1. Create a portfolio of food photographs that capture the essence of Indian cuisine. This could
involve exploring different regional cuisines, traditional cooking methods, and the cultural
significance of food in various Indian events and festivals.

2. Analyse the role of food photography in promoting regional Indian cuisine on a global stage.

3. Write narratives around food, delving into the stories behind dishes, recipes, and culinary
traditions in India.

4. Explore the symbolism behind traditional dishes, the role of food in religious ceremonies, and
the socio-economic factors influencing culinary practices.

5. Analysing how food is represented in various forms of media, including literature, film, and
advertising.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Trends In Food Science and Technology by Dr.AshaKumari Deep& Deep Publications Pvt. Ltd.
T2: Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies, Craig
Leadley

ii. REFERENCE BOOKS

R1: Food Science, Technology and Nutrition for Babies and Children Editors: Gutierrez, Tomy
G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks

Page | 117
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA Graded
each unit
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA Graded
one MST semester CO3
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA Non-Graded
each quiz
4. Surprise test 12 marks for One per 4 2.1 CO3 NA Graded
each test unit
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 0 1 0 0 0 0 0 0 1
CO2 2 1 3 3 0 0 0 0 0 1
CO3 2 1 1 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 1 0 0 0 0 0 0 1 0 0
CO2 1 0 0 0 0 0 0 1 0 0
CO3 1 0 0 0 0 0 0 0 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 118
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Farm to Plate Category Type
1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory
23HCT408

Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course introduce the learner to Urban Horticulture in all its forms - i.e., kitchen gardening, rooftop
gardening, landscape gardening and hydroponics. It further emphasized on the procedure for starting one’s own
garden- including choosing the right location, equipment, seeding irrigation and maturing.

B. COURSE OBJECTIVES:
1. To make students aware about the journey of food from farm to plate and the procedure followed to
complete the same.

2. To impart the knowledge of Urban horticulture and the modern trends in gardening.

3. To get students acquainted with ways of starting one’s own garden and recognize the various steps
for managing the garden.

C. COURSE OUTCOMES
CO Statement Performance Student Outcome Level of Target
No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Identify various uses of urban horticulture, 1.1.2 N/A 1 2.1
cultivation of fruits, vegetables and herbs.
CO2 Demonstrate about managing the garden, 1.1.2 N/A 2 2.1
nurturing the plants, cutting and pruning,
protecting the plants, weeds, pest and disease and
harvesting.
CO3 Apply the different types of soil and composting 1.1.2 N/A 4 2.1
methods in regards to care and protection of the
plants.

D. SYLLABUS

Unit-1 Urban Horticulture Contact Hours: 10

Chapter 1.1 Introduction to Urban – Peri urban Horticulture: History, Urban Demand and Factors influencing urban
Horticulture.

Chapter 1.2 Cultivation of Fruits: Classification of fruits based on climate adaptability

Cultivation of Vegetables and Herbs

Roof Gardening: Elements of Roof Top Gardening

Hydroponics: Types of Hydroponics Method

Kitchen Gardening: How to maintain the kitchen garden.

Self-Study Characteristics of each climate type and how they affect fruit cultivation.
Unit-2 Contact Hours: 10
Chapter 2.1 How To Start Your Own Garden

Page | 119
 Selecting The Right Location: Gardening Goals and Objectives

Picking The Right Equipment’s in Relation to The Garden Size and Layout..

Chapter 2.2 The Right Medium of Soil: Understanding Soil Composition and Choosing the Right Soil Texture

Composting: Types of Composting and Choosing the Right System

Seeding, Planting, Irrigation and Manuring

Self-Study How soil affects plant growth, drainage, and nutrient availability.
Unit-3 Contact Hours: 10
Chapter 3.1 Nurturing The Plant: Examine of The Plants, Utilization of The Waste

Cutting And Pruning of Plants

Protecting The Plants: Importance of Soil Health in Plant Protection and Ways to Prevent Plant Damage

Chapter 3.2 Plant Damage Control: Weeds, Pest and Disease

Harvesting: Tools, Equipments, Storage and Methods

Crop Rotation: Benefits, Selection and Planning for Crop Rotation, Technique’s and Best Practices

Self-Study Different composting techniques such as aerobic and anaerobic composting, and their benefits.

E. PROJECT BASED LEARNING COMPONENTS

1. Create a kitchen garden plan tailored to a specific household or community.

2. Conduct an Practical to analyze the composition of different soil samples and assess their
suitability for horticultural purposes.

3. Design and conduct an Practical to investigate the effects of different harvesting techniques
and post-harvest handling practices on the quality and shelf life of horticultural crops.

4. Develop a crop rotation plan for a small-scale horticultural plot or garden.

5. Implement the rotation plan over multiple growing seasons, documenting observations and
evaluating the effectiveness of the chosen rotation strategies.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Food production operations: Parminder S Bali, Oxford, April 2014

T2: Prashad Cooking with Indian Masters: J. Kalra and Gupta Singh, Allied Publishers Pvt Ltd,
November 1999
T3: Quantity food production, John B Knight Wiley, March 2000

ii. REFERENCE BOOKS

R1: The Master Chef By Jean Conil, Sunburst Books, October 1995
R2: Theory of Catering: D Fosket, V Cesran, January 2011

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Page | 120
 Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA 1.2, 2.1, 3.1, Graded
each unit 10.1
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA 1.2, 2.1, 3.1, Graded
one MST semester CO3 10.1
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA 1.2, 2.1, 3.1, Non-Graded
each quiz 10.1
4. Surprise test 12 marks for One per 4 2.1 CO3 NA 1.2, 2.1, 3.1, Graded
each test unit 10.1
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 0 0 1 1 0 0 0 0 0 1
CO2 2 1 2 1 0 0 0 0 0 1
CO3 2 1 2 1 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 1 0
CO2 0 0 0 1 0 0 0 0 1 2
CO3 0 0 0 0 0 0 0 0 1 2
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 121
 SN Program code: Course Name: L T P S C CH Course Course
HM209 Operations & Supply Chain Category Type
Management

1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory

23HCT412

Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course is very thorough and provides in depth knowledge about the fundamentals of operations and supply
chain management. The main emphasis of the course is on the basics concepts. And students will be equipped
with the skills to make the effective logistics decisions.

B. COURSE OBJECTIVES:
1. To develop an understanding of basic concepts and role of Logistics and supply chain
management in business.
2. To understand, appraise and integrate various supply chain strategies.
3. To develop analytical and critical understanding & skills for planning, designing and operations
of supply chain.
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 Apply various techniques of inventory 1.1.2 N/A 1 2.1
management and their Practical situations

CO2 Understand the fundamentals of elements and 1.1.2 N/A 2 2.1

functions of supply chain, role of supply chain
strategy.

CO3 Analyse how demand forecasting works and role 1.1.2 N/A 4 2.1
of demand forecasting & managing
transportation.

D. SYLLABUS

Unit-1 Contact Hours: 10

Chapter 1.1 Inventory Management in Hospitality Industry-Benefits, Types and Techniques, Material Requirement
Planning- Meaning & Importance, Steps & Process of MRP

Chapter 1.2 Productivity Management-Meaning & Challenges in Hotels. Ways to improve hotel productivity

Self-Study Benefits of efficient inventory management in the hospitality industry,

Unit-2 Contact Hours: 10
Chapter 2.1 Quality Management- History, Meaning & Importance. Benefits of QMS, 7 Principles of ISO 9001:2015

Chapter 2.2 Introduction to Supply Chain Management, Advantages, Best Practices & Challenges in Hotel Industry,

Page | 122
 Flows in the SCM, Functions of SCM, Supply Chain Strategy- Meaning & Importance, Developing Supply
Chain Strategy.

Self-Study Benefits of implementing ISO 9001:2015

Unit-3 Contact Hours: 10
Chapter 3.1 Demand Forecasting and Aggregate Planning, Managing Cycle and Safety Inventory, Logistics and
Managing Transportation.

Chapter 3.2 Sourcing and Coordination in a Supply Chains, Role of IT in Supply Chains.

Self-Study Basic techniques used in demand forecasting

E. PROJECT BASED LEARNING COMPONENTS

1. Analyze the benefits of implementing different inventory management techniques such as Just-
in-Time (JIT) or First-In-First-Out (FIFO) in a food outlet setting.

2. Conduct a survey or focus group with customers of a food outlet to gather feedback on their
dining experience, including factors such as food quality, service speed, ambiance, and pricing.

3. Conduct a case study on a hotel that successfully implemented productivity improvement

measures and measure their impact on overall operational efficiency.

4. Analyze the menu of a chosen food outlet (restaurant, café, etc.) and apply menu engineering
techniques to optimize profitability.

5. Conduct a comprehensive audit of a food outlet's adherence to food safety and hygiene
standards, such as HACCP (Hazard Analysis and Critical Control Points) and local health
regulations.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: F. Robert Jacobs (2017),Operations& Supply Chain Management, McGraw Hill Education, 14th
edition.
T2: David Simchi-Levi, Philip Kiminsky (2022), Designing & Managing Supply Chain, McGraw Hill;
Standard Edition, 4th edition
T3: Ashley McDonough (2020), Operations and Supply Chain Management, Vibrant Publishers, 1 st
edition

ii. REFERENCE BOOKS

R1: Rechard B. Chase (2018 ), Operations & Supply Chain Management, McGraw Hill Education,
15th edition
R2: Cohen and Roussel (2013), Strategic Supply Chain Management, McGraw Hill, 2nd edition.

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Page | 123
 Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA 1.2, 2.1, 3.1, Graded
each unit 10.1
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA 1.2, 2.1, 3.1, Graded
one MST semester CO3 10.1
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA 1.2, 2.1, 3.1, Non-Graded
each quiz 10.1
4. Surprise test 12 marks for One per 4 2.1 CO3 NA 1.2, 2.1, 3.1, Graded
each test unit 10.1
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 1 1 0 0 0 0 0 0 0
CO2 1 2 1 0 0 0 0 0 0 1
CO3 2 1 2 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 0
CO2 0 0 0 0 0 0 0 0 0 0
CO3 2 0 0 0 0 0 0 0 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

SN Program code: Course Name: L T P S C CH Course Course

HM209 Category Type

Page | 124
 Risk Management

1 Course Code: Course Coordinator: 2 0 0 4 2 2 Core Theory

23HCT413

Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

Risk management course impart fine knowledge in essential business disciplines and predicting risks. The
couese focuses on the topics like Concept & Importance of risk in Hospitality Business, Types of risk, Process
of risk management, Risk measurement tools and techniques, Operational Risk Management, Enterprise Risk
Management.

B. COURSE OBJECTIVES:
1. To equip student to manage risk in their organization.
2. To impart knowledge about the aspects of risk prevailing in operational level and enterprises.
3. To prepare the students to implements the different risk management techniques in real life scenarios.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Target

No Indicator Indicator (ABET) Learning Attainment
(Highest BT Level)
CO1 7.1.1, 7.2.2 N/A 1 2.1
Demonstrate knowledge of the concept of risk
management practicing by organizations along
with types and components.

CO2 Understand the approach to risk management 10.1.1, 6.1.2, N/A 2 2.1
process with risk management tools & techniques

CO3 Implement ORM & ERM with the help of 15.1.1, 15.1.2, N/A 4 2.1
different techniques. 15.2.1, 15.2.2

D. SYLLABUS

Unit-1 Introduction to Risk Management Contact Hours: 10

Chapter 1.1 Risk Management- Concept & Importance of risk management in Hospitality Business, The risk
management environment , Components of risk management (Risk Identification, Risk Analysis, Response
Planning, Risk Mitigation, Risk Monitoring)

Chapter 1.2 Types of risk, Sources & evaluation of risk, Risk and the economic environment.

Self-Study Each type of risk can impact the hospitality business and its stakeholders.
Unit-2 The Risk Management Process Contact Hours: 10
Chapter 2.1 Process of risk management, a risk management framework- Meaning, Steps of RMF.

Chapter 2.2 Risk measurement tools and techniques- Brainstorming, Root Cause Analysis, SWOT Analysis, Variance
and Trend Analysis.

Self-Study key steps involved in implementing a risk management framework

Unit-3 Operational Risk Management Contact Hours: 10

Page | 125
Chapter 3.1 Operational Risk Management- Definition & Scope, Implementing ORM, Techniques of ORM

Chapter 3.2 Enterprise Risk Management- Definition & Scope, Implementing ERM, Techniques of ERM

Self-Study The importance of fostering a strong risk culture within an organization and effective
communication strategies for ERM.

E. PROJECT BASED LEARNING COMPONENTS

[Mention at least 5-10 Default Course Projects / Case Studies / Field Projects]

1. Case studies of real-life incidents or crises that occurred in the hospitality industry (e.g.,
natural disasters, food safety issues, security breaches).

2. Develop a comprehensive risk management plan for a hospitality business of their choice. This
could include risk identification, analysis, response planning, mitigation strategies, and
monitoring mechanisms tailored to the specific business.

3. A case study focusing specifically on financial risks within the hospitality industry (e.g.,
currency exchange risk, interest rate risk).

4. Explore the risks associated with technology adoption, such as data breaches, system failures,
and cybersecurity threats.

5. Develop a mock risk management plan tailored to a food outlet, including risk identification,
analysis, response planning, and monitoring procedures.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Tony Merna(2008), Corporate Risk Management. 2nd edition.

T2: IIBF (2023), Risk Management, Macmillan Education India Private Limited, 1 st edition Kindle
Edition

ii. REFERENCE BOOKS

R1: Crouhy Michel (2013), The Essentials of Risk Management, McGraw-Hill Education - Europe

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Theory

Components Continuous Internal Assessment Semester End Examination (SEE)

(CAE) [Formative] [Summative]

Marks 40 60

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/

Page | 126
 Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Assignment 10 marks for One per 4 2.1 CO1, CO2 NA 1.2, 2.1, 3.1, Graded
each unit 10.1
assignment
2 Exam 20 marks for 2 per 20 2.1 CO1, CO2, NA 1.2, 2.1, 3.1, Graded
one MST semester CO3 10.1
3 Quiz/Test 4 marks for 2 per unit NA 2.1 CO2 NA 1.2, 2.1, 3.1, Non-Graded
each quiz 10.1
4. Surprise test 12 marks for One per 4 2.1 CO3 NA 1.2, 2.1, 3.1, Graded
each test unit 10.1
5 Homework NA One per NA Non-Graded
lecture
topic (of 2
questions)
6 PBL / 10 Once 10 Graded
Case study
7 Discussion NA One per NA Non-Graded
Forum unit
8 Presentation NA NA NA Non-Graded
9 Attendance NA NA 2 Graded

H. CO-PO MAPPING

Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 3 1 0 0 0 0 0 0 2
CO2 3 2 1 0 0 0 0 0 0 1
CO3 2 3 2 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 0 0
CO2 0 0 0 0 0 0 0 0 0 0
CO3 2 0 0 0 0 0 0 0 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page | 127
 Part-III
Practical Courses:

Course Plans
SEMESTER-1

Page | 128
 First Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Introduction to
24HCP105 0 0 4 2 4 Core - - - 40 20 40 100
Culinary Arts
Introduction to
24HCP106 Bakery & 0 0 3 2 3 Core - - - 40 20 40 100
Confectionery
Restaurant & Food
24HCP107 0 0 3 2 3 Core - - - 40 20 40 100
Service Operations
24HCP108 Fundamentals of I.T. 0 0 2 1 2 Core - - - 40 20 40 100
Workshop on Social
24HCP109 Etiquette & 0 0 2 1 2 Core - - - 40 20 40 100
Grooming I
Total Credits 8 14

First Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Bakery &
24HCP110 Confectionery 0 0 4 2 4 Minor - - - 40 20 40 100
Operations Practical I
Total Credits 4

First Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
24NDH11
Basic Biochemistry 3 0 2 4 5 Minor 20 20 60 40 20 40 100
6
Total Credits 4 5

Page | 129
 SN Course Code: Course Name: L T P S C CH Course Course
Introduction to Culinary Arts Category Type
1 24HCP105 Course Coordinator: 0 0 3 2 1.5 3 Major Core Practical
Dr. Monika
Pre-Requisites: Nil
Co-Requisite Principles of Food Production I
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the basic knowledge of kitchen tools and equipments used to prepare food items. This
course further familiarizes the students with the basic knife handling techniques. In this course students will
Practically learn about the raw material used to prepare various food items on their own. On the other hand
students will also be introduced with basic Indian gravies prepared in the professional kitchen.

B. COURSE OBJECTIVES:

1. To make students aware about the handling of equipments, knife and safety and security during the kitchen
Practical.
2. To provide Practical skills related to use of dry Ingredients and vegetables and their pre-preparation.
3. To incorporate basic culinary skills in the students regarding the implementation of different cooking
methods.
4. To demonstrate of stocks, soups, sauces & some Indian gravies preparation.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 To identify and operate kitchen tools & 1..2.1 N/A 2 2.1
equipments by following safety measures.
CO2 To apply the various cooking methods for 1.2.1 N/A 2 2.1
different food preparations.
CO3 To prepare various types of Indian food 1.2.1 N/A 3 2.1
preparations.
CO4 To demonstrate Stocks, Soups & other 1..2.1 N/A 2 2.1
continental preparations.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

● Identification, Description, Uses & handling, Hygiene & CO1

Kitchen etiquettes, Knife handling, Safety and security in
kitchen Identification, Explanation and Presentation by the
Faculty.
● Vegetable Cuts - julienne, jardinière, macedoines, brunoise,
Practical 1 payssane, mignonette, dices, cubes, shred, mirepoix

● Salad Preparation
a) Green salad, Coles law salad, German potato salad, Beat root
salad
b) Dressing: vinaigrette, lemon, American, Mustard dressing.

Page | 130
 Cooking Methods: CO1, CO2

● Blanching - Tomatoes and Spinach (Concasse).

● Boiling - Potatoes, Beans, Cauliflower.(Jacket Potatoes, Boiled

Broccoli with garlic crumb).
Practical 2 ● Frying - Deep Frying & Shallow Frying.

● Braising - Onions, Leeks, Cabbage (Butter Braised Cabbage and

leeks)
● Starch cooking (Rice, Pasta & Potatoes).

● Spaghetti Nepolitina, Herb Pilaf, Mashed Potatoes.

Basic Mother Sauces: Béchamel, Hollandaise, Mayonnaise, Espagnole, CO2, CO3
velouté, Tomato

● Russian Salad( Mayonnaise Sauce)

● Vegetable Au gratin( Béchamel Sauce)

Practical 3
● Poached Egg (Hollandaise Sauce)

● Courgette Provençale( Tomato Sauce)

● Chicken Stew (Brown Sauce).

Egg Preparations: Hardboiled egg, semi hardboiled egg, scrambled CO2, CO3
Practical 4 egg, Fried egg, Spanish Omelette, Poached egg

Unit-2 Contact Hours:10

Chopped Masala & Kadhai Gravy: CO2, CO3

Practical 5 ● Vegetable Seek Kebab, Yellow Dal Tadka, Kadai Chicken,

Plain Rice, Mixed Raita

Makhni Gravy & Haryali Gravy: CO2, CO4

Practical 6
● Aloo Tikki, Palak Paneer, Subj Miloni, Dal Fry Jeera Ric

Shahi Gravy & Korma Gravy: CO2, CO4

Practical 7 ● Tomato Dhaniya shorba, Shahi Murgh, Paneer Korma, Peas

Pulao, Tawa Roti

Unit-3 Contact Hours:10

Practical 8
● Stock Preparations: White & Brown CO3, CO4

● Soup Preparations: Consommé Profit roles, Cream of chicken

soup, Mulligatawny soup, Prawn Bisques.

Page | 131
 ● Potato Preparations: Pommes au four, Pommes de Terre
Layonnaise, Pommes de Terre Allumetes

Ginger Carrot & Orange Soup, Roasted Egg Plant Lasagne, Vegetable CO3, CO4
Practical 9 Stuffed Tortellini, Herb Baked Fish
Fried Mozzarella Cigar with tomato coulis, Roasted Tomato and CO3, CO4
Practical 10 Pepper Soup, Chicken Corden blue, Baked Polenta Pie

Self-study topics for Advanced Learners: Compare and contrast the ingredients, flavors, and cooking techniques used in each
each variation of gravy.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Select a specific cuisine from around the world and prepare a traditional dish from that cuisine, make a
presentation on its cultural significance, ingredients, cooking techniques, and flavors.

2. Visit a local farm or farmer's market to source fresh, seasonal ingredients and create a dish using only these
ingredients, emphasizing sustainability, seasonality, and local sourcing in the cooking.

3. Design a three-course menu for a specific theme or occasion (e.g., romantic dinner, holiday feast, vegetarian
banquet).

4. Create recipes, calculate ingredient costs, and determine menu pricing to meet budget constraints while
maintaining quality.

5. Research strategies for reducing food waste in the culinary industry, develop and implement a plan to
minimize waste in a professional kitchen.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS
T1: Food production operations: Parminder S. Bali, Oxford; 2nd Edition, 30 April 2014
T2: Modern Cookery: Thangam E. Philip, Orient Black Swan, 6th Edition, 1January 2010

ii. REFERENCE BOOKS

R1: The Master Chef: By Jean Conil, Sunburst Books, 1October 1995
R2: The Professional Chef: Culinary Institute of America, Willey, 30September 2011
R3: Theory of Catering: D Fosket, V Cesran, Hodder, January 2011

G.ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

r. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
o. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/

Page | 132
 Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 0 3 3 0 0 0 0 0 1
CO2 2 3 3 2 0 0 0 0 0 3
CO3 2 0 3 2 0 0 0 0 0 1
CO4 3 1 3 3 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 3 0 3 3 0 0 0 0 0 1
CO2 2 3 3 2 0 0 0 0 0 3
CO3 2 0 3 2 0 0 0 0 0 1
CO4 3 1 3 3 0 0 0 0 0 2
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 133
 SN Course Code: Course Name: Introduction to L T P S C CH Course Course
Bakery & Confectionery Category Type
1 24HCP-106 Course Coordinator: 0 0 3 3 1.5 3 Major Core Practical
Mr. Gagandeep Passi
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course is designed to focus on preparation of delicacies of various Hot and Cold
Desserts as prepared in the Bakery, This course will also emphasize on providing an
extensive knowledge about the world bakery cuisine, will educate the students about
the skills required for the preparation of the bread and sweet preparation, usage of
special equipment’s and ingredients for preparing international bakery product.

B. COURSE OBJECTIVES:

1. To inculcate knowledge related to Bakery equipment.

2. To provide method to prepare basic Breads, Cookies and Sponges.
3. To prepare Rich Cakes, Pizzas and Icings of various types used in the Bakery.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainme
CO To identify the bakery equipments and their 1..2.2 N/A 2 2.1
1 uses.
CO To prepare basic breads and cakes 1.2.2 N/A 2 2.1
2
CO To demonstrate different varieties of breads, 1.2.2 N/A 3 2.1
3 cakes and desserts

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 Introduction to bakery and bread making Contact Hours:10 CO Mapping

● Equipment & Tools Identification CO1

Practical 1
● Differentiate between small and heavy equipment

● White bread CO1

Practical 2 ● Scaling the ingredients

● Bread making steps

Practical 3 CO2, CO3

● Soft roll

Page |
 ● Soup stick

● Single knot roll

● Double knot roll

CO2, CO3
● Doughnut

Practical 4 ● Milk bread

● Brioche

Unit-2 Cookies and Sponge Contact Hours:10

CO2, CO3
● Rolled dough (coconut, almond)
Practical 5
● Dropped (nan khatai)

CO2, CO4
● Vanilla spong
Practical 6
● Chocolate sponge

● Lemon cake CO2, CO4

Practical 7
● Pound cake

Unit-3 Tea Cakes and Pudding Contact Hours:10

● Burger bun CO3, CO4

Practical 8 ● Fruit bun

● Hot cross bun

CO3, CO4
● Pizza Base

Practical 9 ● Pan pizza

● Fresh dough pizza

● Triffle pudding CO3, CO4

Practical 10
● BNB pudding
Self-study topics for Advanced Learners: alternative ingredients for special dietary needs

E. EXPERIENTIAL LEARNING COMPONENTS [Default Course Projects / Case Studies / Field Projects]

[Mention at least 5-10]

Page |
 1. Collaborate with a local bakery to observe their bread-making process from start to finish. Identify
key steps, challenges faced, and strategies employed for ensuring product consistency and quality.

2. Practice and prepare different shaping techniques for rolls and doughnuts. Evaluate the visual
appeal, texture, and flavor of each product variant.

3. Partner with a confectionery shop to explore the production of rolled dough cookies using various
flavorings such as coconut and almond. Assess consumer preferences through taste testing and
feedback surveys.

4. Conduct a market analysis of popular bakery products in your area. Identify emerging trends,
customer preferences, and potential gaps in the market for new bakery offerings.

5. Collaborate with a nutritionist to develop healthier versions of traditional bakery items, such as
whole grain bread, low-sugar cookies, or gluten-free cakes.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme
Publisher: Pearson; 4th edition (December 25, 2019)
T2: Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford
University Press, 2018

ii. REFERENCE BOOKS

R1: Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition
(September 21, 2016)
R2: Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G.ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini

Page |
 Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 1 1 1 0 0 0 0 0 2
CO2 2 1 2 1 0 0 0 0 0 2
CO3 1 1 3 0 0 0 0 0 0 1
CO4 3 1 1 1 0 0 0 0 0 2
Con

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 2 1
CO2 0 0 0 0 0 0 0 3 2 1
CO3 0 0 0 0 0 0 0 3 2 1
CO4 0 0 0 0 0 0 0 3 2 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

SN Course Code: Course Name: Restaurant & L T P S C CH Course Course

Food Service Operations Category Type
1 24HCP 107 Course Coordinator: 0 0 3 1.5 1.5 3 Major Core Practical
Mr.
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of introduction to restaurant areas and grooming standard followed in
the hotels. It is followed by the study of restaurant procedure - handling service gears and it also
describe in detail about the various menu planning and restaurant supervision.

B. COURSE OBJECTIVES:

1. To enable the students to identify different restaurant areas, and basic cutlery, crockery,
glassware, special equipments used in hotels.
2. To provide the necessary skills required for restaurant protocols, and restaurant service
procedure.

Page |
 3. To equip the students with the necessary skills required for menu planning and cover set up.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainme
CO1 Identify different parts of a restaurant areas, and 1..2.1 , 1.2.2 N/A 1 2.1
basic cutlery, crockery, glassware, and special
equipments used in hotels.

CO2 1.2.1, 1.2.2 N/A 5 2.1

Plan menu for the restaurant, and demonstrate
restaurant service procedure.

CO3 Demonstrate table and cover setup for different 1.2.1 , 1.2.2 N/A 3 2.1
breakfast, and menu.

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 Introduction To Restaurant Areas Contact Hours: 15 CO Mapping

Grooming Standard Followed In Hotels, Introduction to Basic Crockery and
Practical 1 Glassware Used in Hotels- their selection care and uses Safety at Work CO1

Basic Cutleries and Special Equipment’s – their selection care and uses, Mise en
Practical 2 CO1
Place & Mis en Scene, Opening Duties / Closing Duties, Side Station Set up

Handling of Tray and Salver In A Correct Manner, Restaurant Procedures- Laying CO1
Practical 3 and relaying of Table Cloth Restaurant Procedures - Table Setup &Cover Layout.
Golden Rules For Laying Cover

Taking Reservation on Phone and in person, Restaurant Protocols Welcoming , CO1

Practical 4 Escorting ,Restaurant Procedure- Service of Water and ,Restaurant Procedure-
Service of Pre Plated Soup and its clearance

Unit-2 Restaurant Procedure

Handling Service Gears, Setting up of A la Carte Cover – Indian, Setting up of a la CO2

Practical 5 Carte Cover

Course International Service of Main Course ( Pre plated) CO2

Practical 6 Silver Service of a) Rice ,b) gravy items c) Dry Vegetables Integration of complete
silver service for Menu

Clearance of Main Course ,Clearing the table ,Crumbing , Presenting Finger Bowl
CO2
Clearance of Finger Bowls , Service of Desserts, Clearance Of dessert, Presentation
Practical 7 of Bill

Settlement of Bill , Getting Guest Feedback , Seeing Off the Guest

Unit-3 Cover Setups

Practical 8 Components and Layouts of Breakfast, Continental Breakfast Indian Breakfast
CO3
American Breakfast

Cover set up for Table d’hôtel Menu, Components and Layouts of Breakfast-English

Page |
 Breakfast , Service of tea and Coffee, Napkin Folding Level 1 and Level2

CO3
Setting up of restaurants :
Practical 9 for a)Buffet ,b)Informal Banquets ,c) Formal Banquets d) Theme set up,
Explanation and Demonstration by the Faculty.

Restaurant, Supervision: CO3

Practical 10 a)Staff Allocation, b)Duty Roster , c)Monitoring Service ,d)Guest Complaint
Handling , e)Identifying and Tackling Frauds in Restaurant

Self-study topics for Advanced Learners: Reservation management and handling customer inquiries
and feedback.

E. EXPERIENTIAL LEARNING COMPONENTS [Default Course Projects / Case Studies / Field Projects]

[Mention at least 5-10]

1. Analyze the current menu of a restaurant and propose changes based on profitability, popularity,
and seasonality.

2. Conduct a case study on a restaurant's operations to identify areas of inefficiency.

3. Perform a comprehensive food safety audit of a restaurant's kitchen and service areas.

4. Develop a concept for a new restaurant, including its theme, target market, menu offerings, and
branding.

5. Explore the integration of technology into restaurant operations, such as online ordering systems,
reservation platforms, or point-of-sale software.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Daniel Traster, Foundations of Menu Planning, 2nd Edition, PEARSON INDIA, 2019.
T2: Paul J. McVety, Fundamentals of Menu Planning, 3rd Edition by, John Wiley & Sons Inc,
2009
T3: Ninemeier, Jack D, Menu Planning Design and Evaluation: Managing for Appeal and
Profit, McCutchan Pub Corp, 1st Edition, 2008

ii. REFERENCE BOOKS

R1: Singaravelavan, Food and Beverage Services, Oxford University Press, Second edition,
2016
R2: Denis lillicrap, Jon cousins, Food &beverage service, 2008

G.ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Page |
 Total Marks 100

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remark
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded
Instruments conduct in Internal (ABET) Non-Gra
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded
Internal Evaluation Components

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 3 1 2 0 0 0 0 0 0 2
CO2 2 1 2 2 0 0 0 0 0 2
CO3 2 2 3 0 0 0 0 0 0 3

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 3 0 0
CO2 1 0 0 2 0 0 0 0 0 2
CO3 0 0 0 0 0 0 0 0 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Code: Course Name: L T P S C CH Course Course
Fundamentals of I.T Category Type
1 24HCP-108 Course Coordinator: 0 0 3 1.5 1.5 3 Major Core Practical
Ms. Kanchan Kumari
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the introduction to Ms World and Power Point. Basic
Application of Computers was also introduced. The students are then introduced to
internet and its applications. Lastly a detailed study and elaboration on Microsoft
Excel sheets.
B. COURSE OBJECTIVES:

1. To provide Practical knowledge of computers.

2. To enrich student with the Practical Knowledge of networking and applications in
computer.
3. To enrich student with the Practical knowledge of productivity software and their
implications
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainme
CO1 Inculcate the basics of MS office using MS 1.1 NA 2 7.1
Word, MS Excel, MS PowerPoint.
CO2 To comprehend the utilization of computer 1.2 NA 2 7.1
applications.
CO3D Monstration of the web security 1.1 1.4 NA 2 7.1
applications.

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 MS Office & Word Contact Hours: 10 CO Mapping

Practical 1 Working of Computers

CO1

Practical 2 Introduction to various software’s used in hospitality industry. CO1

MS office & its components, editing and formatting of MS word CO1
Practical 3 document.

Creating Mail merge in MS Word document. CO1

Practical 4

Unit-2 MS Excel
Practical 5 Introduction to MS Excel CO2

Page |
 Adding Gridlines, Format Cells, Summation, auto fill, Formatting Text CO2
Practical 6 average, std. deviation, Charts, Renaming and Inserting worksheets,
Hyper linking, Count function, LOOKUP/VLOOKUP
Adding Pivot Tables, Interactive Buttons, Importing Data, Data CO2
Practical 7 Protection, Data Validation
Unit-3 MS PowerPoint
Introduction to MS PowerPoint. & Adding Hyperlinks, Inserting – CO3
Practical 8 Images, Clip Art, Audio, Video, Objects, Tables and Charts.

Solving puzzles: Prolog can be used to solve various types of puzzles, CO3
Practical 9 such as the classic eight queens’ puzzle or Sudoku puzzles using
Artificial Intelligence.

Developing a secure homomorphic encryption algorithm and evaluating CO3

Practical 10
its efficiency and Security properties.
Self-study topics for Advanced Learners: process of creating mail merge documents in MS Word

EXPERIENTIAL LEARNING COMPONENTS

1. Design a professional-looking business report using MS Word.

2. Create personalized letters or emails using the mail merge feature in MS Word.

3. Build an interactive presentation using MS PowerPoint.

4. Analyze a real-world case study related to IT fundamentals.

5. Incorporate various formatting techniques in MS word such as headers, footers, tables, and images
to enhance readability and visual appeal.

TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Internet and Web Technologies Paperback: Raj Kamal, Jul 2017
T2: Excel All-in-One for Dummies’ by Greg Harvey, 2010

ii. REFERENCE BOOKS

R1: The Mr. Excel Library Series’ by Bill Jelen

R2: Internet and World Wide Web: How to Program Paul Deitel

E. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Page |
 Marks 60 40

Total Marks 100

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remark
No. Evalu of actual of Task Weightage Mapping SIs PIs (Graded
ation conduct in Internal (ABET) Non-Gra
Instru Assessment
ments
1 Workshe 30 marks for 1-8 32 Graded
et each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experien 5 marks 1 per 10 Graded
tial semester
Learning
[EXL] -
Mini
Projects
4. Attendan NA NA 3 Graded
ce

Internal Evaluation Components

F. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 1 2 0 0 0 0 0 0 2
CO2 2 1 2 0 0 0 0 0 0 2
CO3 2 1 2 0 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 3 0 0 0 0 0 0 1 0 0
CO2 3 0 0 0 0 0 0 1 0 0
CO3 3 0 0 0 0 0 0 1 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Workshop on Social Etiquette Category Type
24HCP-109 and Grooming-I
1 Course Coordinator: 0 0 2 1 1 2 Major Core Practical
Ms. Jasmine Bhambra
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the introduction to grooming and etiquette required for
creating professional image, which would create the aura of confidence and
reliability through fine social and business etiquette, is imperative to the corporate
world today. This workshop is designed to enhance the personal and professional
competency of individuals which is extremely vital in giving them an extra edge to
set them apart from competition when it matters most.

B. COURSE OBJECTIVES:
1. The objective of this course is to develop professional image by incorporating
etiquettes and manners.
2. To inculcate students with skills to select the right grooming technique for
professional outlook.
3. To make pupil understand body language and its significant role in
communication.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Analyse the importance of social 5.1.1 N/A 2
behaviour and etiquette required to 5.1.2
develop professional image. 5.1.3

CO2 Describe the concept of 5.1.1 N/A 3

professional mannerism and 5.1.2
interpersonal skills required in the 5.1.3
9.1.3
field of Hospitality Industry.
9.3.3
CO3 Analyse the importance of 5.1.1 N/A 4
grooming to enhance their overall 5.1.2
personality. 5.1.3

D. SYLLABUS/ LIST OF PRACTICALS

Basics Of Introduction To Grooming, Contact Hours:15 CO Mapping

Unit-1
Etiquette & Manners

Page |
 ● Grooming & its components CO1

● Etiquette: history of etiquette & types

Practical 1
● Manners: types & examples

● Difference between grooming, etiquette, and manners

● Appearance CO1

● Personal Hygiene
Practical 2 ● Female & Male Dress up & corporate dressing

● Body Language: posture, eye contact , hand movements, walking

etc

CO1
● Skin care: Types of skin and care

● Symptoms of Nail Problems

● Hair care: Types of hair and care

Practical 3
● Female & Male Make up

● Essentials of grooming kit

CO1
● Daily calorie intake

● Balanced Diet
Practical 4
● Balanced Diet Chart

● Do’s and Don’ts of Healthy Living Exercise

Unit-2 Interpersonal/Social Skills

CO2
● Formal and informal

● Components

● Sequence
Practical 5
● Delivery

● Role of introduction in interview

Practical 6 CO2
● Greeting & Wishing etiquette

● Hand shake: based on gender, designation, and age.

● body language during handshake

● Name usage and addressing of guests

Page |
 ● Exchanging of Business Cards

● Dialogues

● Example of Important Social Skills in the Workplace CO2

Practical 7 ● Importance of skills

● How to improve social skills

Unit-3 Self- Development

● Corridor etiquettes CO3

● Lift etiquettes

● Stair etiquettes
Practical 8
● Importance of Queue

● General Etiquettes – No littering, No Spitting, Talking Loudly on

the phone etc.
CO3
● Goal: Goal Setting, types of goal, importance of setting goal

● Motivation: types and sources

⮚ Personality Traits: Do your SWOT analysis

⮚ Strengths

⮚
Practical 9
Weakness

⮚ Opportunities and

⮚ Threats

⮚ MODEL successful people

● Role and importance of time management CO3

Practical 10 ● Strategy and methods for time management

● Avoiding distractions and wasteful activity

Self-study topics for Advanced Learners: learning how to set SMART (Specific, Measurable,
Achievable, Relevant, Time-bound) goals and prioritize tasks accordingly

E. EXPERIENTIAL LEARNING COMPONENTS

1. Provide case studies of individuals who have excelled in their careers due to their interpersonal
skills and grooming

2. Create a balanced diet chart, and incorporate regular exercise into their routines and then share

Page |
 your progress and experiences with the group.

3. Create a self-development plan that includes setting SMART goals, identifying strengths and
weaknesses through SWOT analysis, and outlining strategies for personal and professional growth.

4. Prepare a simple quiz covering the basics of etiquette, manners, and grooming discussed in the
workshop.

5. Create a poster or infographic highlighting the importance of body language in social interactions.
They can include tips and examples of positive body language cues to convey confidence and
professionalism.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Best Impressions in Hospitality: Your Professional Image for Excellence ,by Angie
Michael
T2: Modern Etiquette Made Easy: A Five-Step Method to Mastering Etiquette by Myka
Meier
T3: Handbook Of Attire & Grooming by Cyrus M. Gonda

ii. REFERENCE BOOKS

R1: Business Etiquette Made Easy: The Essential Guide to Professional Success by Myka
Meier
R2: Modern Manners: Tools to Take You to the Top by Dorothea Johnson (Author), Liv
Tyler

G.ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remark
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded
Instruments conduct in Internal (ABET) Non-Gra
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

Page |
 H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 1 0 0 0 0 0 0 0 1
CO2 2 0 1 0 0 0 0 0 0 1
CO3 2 1 0 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 1 0 0 3 0 1 0 0
CO2 0 0 0 0 0 0 0 1 0 0
CO3 0 0 1 0 0 0 0 1 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Bakery & Confectionery Operations Category Type
24HCP110 Practical I
1 Course Coordinator: 4 0 0 2 2 4 Minor Practical
Gagandeep Passi
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with learning to prepare various pastries, their derivatives and desserts from
confectionery; using correct equipment, ingredients and methods for same. This includes learning of
setting up menu and recipes for caterings, cafe, banquet, restaurant etc. This consists of familiarization
to storage of pastries and desserts. The course further gives exposure for portion of serving and
product’s presentation.

B. COURSE OBJECTIVES:

1. To identify ingredients which are used in pastries

2. To measure ingredients as per the standard recipe.
3. To prepare pastries and various derivatives of same using commercial ingredients

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to prepare the pastries 1..2.2 N/A 2 2.1
and their derivatives such as short crust
pastry, danish pastry.
CO2 Student will be able to formulate the 1.2.2 N/A 2 2.1
recipe for various international hot and
cold desserts.
CO3 Students will be able to assess the taste 1.2.2 N/A 3 2.1
and the texture of different cakes.

I. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Types of Pastries and derivatives Contact Hours: 16 Unit-1

1.1
● Apple Pie CO1
Short Crust
Pastry ● Quiche Lorraine

● Fruit Tart
1.2
● Vegetable Patties CO1
Puff Pastry
● Chicken Patties
Mille Feuille Gateaux
1.3 CO1
● Cinnamon Roll
Danish Pastry
● Peach / Mix Fruit Pinwheel

Page |
 Marmalade coconut horseshoe
1.4 CO1
● Chocolate Eclair
Choux Pastry
● Paris Brest

● Cream Cheese Crackline

Unit-2 Cake Assembling and Cold Desserts Unit-2

2.1 CO2
● Mix Fruit cake
Vanilla base
cake Assembling ● Pineapple cake
Strawberry cake
2.2 CO2
● Chocolate cake
Chocolate base
cake Assembling ● Black forest cake
Truffle cake
2.3
● Coffee Mousse CO2
Cold desserts
● Cold cheese cake
Parfait
Unit-3 Tea Cakes and Pudding Unit-3
3.1
● Lemon Blueberry CO3
Tea Cakes
● Oatmeal and cranberry

● Marble chocolate chips

3.2 CO3
Baked Puddings
● Bread-n-butter pudding,

● Charlotte Royale

● Diplomat
3.3
● Christmas Pudding CO3
Steamed
Pudding ● Albert Pudding

● Castle Pudding
Self-study topics for Advanced Learners: Study the history of apple pie and its cultural significance
in different regions.

D. syallabus

1. Design and implement a quality control system for a bakery or confectionery operation, focusing
on ensuring consistency and excellence in the production of pastries and cakes.

2. Create a new menu for a bakery or pastry shop, featuring a variety of pastries, cakes, and desserts
from the course.

3. Develop a sustainability initiative for a bakery or confectionery operation, focusing on reducing

Page |
waste, sourcing ingredients ethically, and implementing environmentally friendly practices in
production and packaging.

4. Design and present a specialty dessert platter featuring a selection of pastries, cakes, and desserts
from the course.

5. Collaborate with other culinary or hospitality students to create a cross-promotion collaboration,

featuring pastries and desserts paired with complementary beverages or dishes.
E. Experiential/leary component
i. TEXTBOOKS

T1. On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher:
Pearson; 4th edition (December 25, 2019)
T2.Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press,
2018

ii. REFERENCE BOOKS

R1.Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

F. textbook
The performance of students is evaluated as follows:
Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remark
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded
Instruments conduct in Internal (ABET) Non-Gra
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

J. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 1 2 0 0 0 0 0 2
CO2 2 1 2 3 0 0 0 0 0 2

Page |
 CO3 1 1 3 0 0 0 0 0 0 1
CO4 3 2 1 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 2 1
CO2 0 0 0 0 0 0 0 3 2 1
CO3 0 0 0 0 0 0 0 3 2 1
CO4 0 0 0 0 0 0 0 3 2 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Course Plans
SEMESTER-2
Page |
 Second Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Essential Culinary
24HCP114 0 0 3 1.5 3 Core - - - 40 20 40 100
Arts Practical
Essential Bakery and
24HCP115 0 0 3 1.5 3 Core - - - 40 20 40 100
Patisserie
Restaurant Menu
24HCP116 Planning & 0 0 2 1 2 Core - - - 40 20 40 100
Designing Practical
Guest Service
24HCP118 0 0 2 1 2 Core - - - 40 20 40 100
Operations
Workshop on Social
24HCP119 Etiquette & 0 0 2 1 2 Core - - - 40 20 40 100
Grooming II
Total Credits 6 12

Second Semester (MINOR - BAKERY & CONFECTIONERY)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category MT
IA ETA CA MTA ETA
A
Bakery &
Confectionery
24HCP120 0 0 4 2 4 Minor - - - 40 20 40 100
Operations Practical
II
Total Credits 2 4

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Essential Culinary Arts- Category Type
24HCP114
Practical
1 Course Coordinator: 0 0 4 2 2 4 Major Core Practical
Mr. Janesh Mahajan
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the envisions to develop skills related to preparation and
plating of contienetal cuisine- including soups, vegetarian and non-vegetarian dishes
along with their accompaniments.
B. COURSE OBJECTIVES:
1. To provide knowledge of different countries food dishes.
2. To develop skills related to preparation of continental cuisine.
3. To give the learner to know about essentials of continental Cuisine.
4. To impart the learning on soups, vegetarian and non-vegetarian dishes with their
accompaniments.
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Demonstrate skills related to 1.1,1.1.1, NA 4 1.8
preparation and plating of French
cuisine.
CO2 Interpret the preparation of
classical dishes of international
cuisine. 4.1,4.1.1, NA 2 1.8
CO3 Demonstrate the preparation of 1.1,1.1.1,4.
Italian, Spain and German Cuisine. 1 NA 3 1.8
CO4 Compare the use of foundation
Ingredients French culinary. 4.1,4.1.1, NA 2 1.8

D. SYLLABUS

Unit-1 Contact Hours:15 CO Mapping

Practical 1
● Baked Egg with Leeks & English Muffins CO1

● Lamb Stroganoff

● Roast Potatoes,

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 ● Buttered Spinach

● Onion Tart CO1

● Coq Au Vin
Practical 2
● Creamed Broad Bean

● Saffron Mashed Potatoes

CO1
● Cauliflower Au gratin

● Tarragon Chicken
Practical 3
● Sautéed Peas and Pearl Onion

● Macaire potatoes

CO1
● Cabbage Charlotte

● Fish Veronique
Practical 4
● Buttered Fennel and Chard lettuceindia
● Scalloped Potatoes
Unit-2
CO2
● Creamed Ladies Finger

● Breaded Sole Batons

Practical 5
● Chicken Roast with Tartar Sauce

● Potato Chips

CO2
● Spinach Tart

● Baked Vegetable Pie

Practical 6
● Chicken Bougoignone

● Grilled Tomato

Practical 7
● Cream of Broccoli CO2

● Green Peas Mousse with Prunes,

● Chicken pepper Steak

● Straw Potatoes

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Unit-3

● Cold Leek and Potato Soup CO3

● Roast Stuffed Lamb

Practical 8
● Wild Mushroom Pilaf,

● Peas with Lettuce and Pearl Onion

CO3
● Chicken Gnocchi Soup

● Risotto Marinara
Practical 9 ● Pollo Ala Diavola,

● Funghi Marinata

● Beef Tomato with Artichoke Dressing CO3

● Grilled Marinated Squid

Practical 10
● Stuffed Pepper and Aubergine

● Potato Gnocchi with pesto Cream Sauce

Self-study topics for Advanced Learners: Importance of using aromatics, herbs, and wine in French
cuisine to build layers of flavor in dishes.

E. EXPERIENTIAL LEARNING COMPONENTS]

1. Develop a comprehensive recipe modification plan to accommodate dietary restrictions such as

gluten-free, dairy-free, or vegetarian options.

2. Design a themed menu for a special event, considering cultural influences, seasonal availability,
and flavor combinations.

3. Create a step-by-step recipe guide with accompanying visuals for a chosen dish, emphasizing
clarity and precision.

4. Collaborate with local farmers or suppliers to source seasonal ingredients for a special menu,
highlighting freshness and supporting the community.

5. Design a nutritional analysis for a series of dishes, considering dietary requirements, portion sizes,
and potential allergens.

F. TEXTBOOKS

i. TEXTBOOKS

Page |
 T1: The Profession Chef-The Culinary Institute of America, 9thEdition,Publisher : Wiley
T2: Classical Food Preparation & Presentation-W K H Bode,Publisher : Batsford; 1st
Paperback Edition

ii. REFERENCE BOOKS

R1: Larouse Gastronomique-Cookery Encyclopedia, Paul Hamlyn,Publisher : Octopus

R2: Modern Cookery-Philip E Thangam, , publisher- Bombay, Orient Longmans,
1965

G.ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 1 2 2 0 0 0 0 0 3
CO2 3 1 2 2 0 0 0 0 0 3
CO3 3 1 2 2 0 0 0 0 0 3
CO4 2 1 1 3 0 0 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 1 1

Page |
 CO2 0 0 0 0 0 0 0 3 1 1
CO3 0 0 0 0 0 0 0 3 1 1
CO4 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Restaurant Menu Planning & Category Type
24HCP116
Designing Practical
1 Course Coordinator: 0 0 2 4 1 2 Major Core Practical
Mr. Balraj Benedict
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course begins with the study of identification of various courses and menus
planned and designed for restaurants. The students are then introduced to the various
skills required in designing, planning and creating the menus with effective cost and
pricing.
B. COURSE OBJECTIVES:

1. To enable the students to menu planning and designing for restaurant which is
required to enhance knowledge of students regarding designing of various types of
menus for restaurant.
2. To provide the necessary skills required by the students to analyse course planning
for various types of restaurants.
3. To equip the students with the necessary skills required to design the menu
typography with menu cost and price.
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Plan menu for the restaurant and 1..2.1 , N/A 5 2.1
bar operation. 1.2.2
CO2 Design the menu card for the 1.2.1, 1.2.2 N/A 5 2.1
restaurant and bar operation.
CO3 Calculate the selling price of the 1.2.1 , N/A 4 2.1
menu items. 1.2.2

B. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 Contact Hours: 15 CO Mapping

Introduction to Course designing and planning

Practical 1 CO1

Course designing for Indian Menu CO1

Practical 2

Practical 3 Buffet menu planning & Designing CO1

Page |
 Multi cuisine Restaurant menu planning CO1
Practical 4

Unit-2
Practical 5 Table d’ hote Menu Planning CO2
Practical 6 Menu cost/Menu Mix/Menu Forecasting /Menu Pricing CO2
Practical 7 Menu Typography CO2
Unit-3
Practical 8 Menu Card designing CO3

Practical 9 Quick Service Restaurant/Take away menu designing. CO3

Practical 10 Beverage menu planning/Designing. CO3

Self-study topics for Advanced Learners: concept of menu mix, which involves analyzing the
popularity and profitability of various menu items.

C. EXPERIENTIAL LEARNING COMPONENTS [Default Course Projects / Case Studies / Field Projects]

[Mention at least 5-10]

1. Design a comprehensive Indian menu showcasing a variety of regional cuisines, considering

factors such as seasonality, balance of flavors, and cultural significance.

2. Plan and design a buffet menu for a specific event or occasion, considering factors like theme,
guest preferences, dietary restrictions, and cost-effectiveness.

3. Develop a menu for a multi-cuisine restaurant, incorporating dishes from different international
cuisines while ensuring coherence and balance in the overall offerings.

4. Create a fixed-price menu with a limited selection of courses, emphasizing seasonal ingredients,
culinary techniques, and presentation to provide value and variety to customers.

5. Design a menu tailored for quick service or takeaway establishments, optimizing for simplicity,
speed, and convenience while maintaining quality and profitability.

D. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Daniel Traster, Foundations of Menu Planning, 2nd Edition, PEARSON INDIA,
2019.
T2: Paul J. McVety, Fundamentals of Menu Planning, 3rd Edition by, John Wiley &
Sons Inc, 2009
T3: Ninemeier, Jack D, Menu Planning Design and Evaluation: Managing for Appeal and
Profit, McCutchan Pub Corp, 1st Edition, 2008.

ii. REFERENCE BOOKS

Page |
 R1: Singaravelavan, Food and Beverage Services, Oxford University Press, Second
edition, 2016
R2: Denis lillicrap, Jon cousins, Food &beverage service, 2008

E. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

F. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 3 2 3 1 0 0 0 0 0 2
CO2 3 1 3 2 0 0 0 0 0 2
CO3 3 1 3 3 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 1 0 0
CO3 0 0 0 0 0 0 0 2 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page |
SN Course Course Name: L T P S C CH Course Course
Code: Guest Service Operations Category Type
1 24HCP118
Course Coordinator: 0 0 2 4 1 2 Major Core Practical
Mr. Balraj Benedict
Pre-Requisites: Nil
Co-Requisite Guest Service Operations
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of introduction to manual cleaning equipment’s –
types, usage and care and upkeep it is followed by the study of cleaning of various
surfaces – marble, granite, wood, steel and describe in detail about flower
arrangement – all around and angular arrangement

B. COURSE OBJECTIVES:

1. To understand and identify and be able to use various cleaning equipment’s and
agents use various cleaning techniques to perform various housekeeping tasks using
the correct scientific method and technique.
2. To apply the knowledge acquired and enable to organize all necessary materials and
equipment’s before a task is done and to equip them to work individually and as
group to complete a task.
3. To identify front office equipment’ performs and areas and use them correctly.
C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Identify different rooms, room
statuses, cleaning equipment’s and
cleaning agents the right cleaning
2.1.1, 2.1.2 N/A L1 2.1
equipment and agent for a given task
using the correct technique and the
proper method
CO2 Identify and solve organize all
necessary materials and equipment’s
that is required before a task to work 2.1.1, 2.3.1 N/A L1 2.1
individually and as group to complete
a task
CO3 Identify flower arrangements equipment’s
and use them correctly, followed by 2.3.1 N/A L1 2.1
different types of flower arrangements

D. syllabus

Page |
Unit-1 Contact Hours: 15 CO Mapping

Introduction to Manual Cleaning Equipment’s – types, usage and care

Practical 1 CO1
and upkeep

Practical 2 Cleaning Agents – types and usage

CO1
Practical 3 Glass and Mirror cleaning CO1

Cleaning of various metals – silver, copper, brass CO1

Practical 4

Unit-2
Cleaning of various surfaces – marble, granite, wood, steel CO2
Practical 5

Practical 6 Stain Removal – absorbed, compound and built up stains CO2

Practical 7 Sewing – hemming, button and hook stitching CO2

Unit-3
Practical 8 Color wheel and color schemes CO3

Practical 9 Flower arrangement – Triangular, vertical and horizontal CO3

Practical 10 Flower arrangement – All around and angular arrangement CO3

Self-study topics for Advanced Learners: different stain removal solutions and techniques on sample
fabrics or surfaces to observe their effectiveness.

E. experiential / leary component

1. Create a stain removal guidebook showcasing techniques for treating absorbed, compound, and
built-up stains on different fabrics and surfaces commonly found in guest accommodations.

2. Develop a presentation explaining the fundamentals of color theory and its application in guest
room decoration and overall ambiance creation.

3. Analyze customer feedback data from a hospitality establishment to identify common complaints
or areas for improvement related to cleanliness and guest service.

4. Propose eco-friendly cleaning practices and products suitable for hospitality environments.

5. Create themed room packages, organizing special events or activities, or introducing personalized
amenities to elevate the overall guest experience.
F. textbook
i. TEXTBOOKS

T1: Guest Service in the Hospitality Industry, Bagdan, Paul ,Publisher: John Wiley &
Sons, 2nd Edition
ii. REFERENCE BOOKS

Page |
 R1: Managing Housekeeping operations – Margaret Kappa A. Nitschke, P.B.
Schappert Fist Edition 2013
R2: Hotel, Hostel and Hospital Housekeeping – Joan Branson and Margaret Lennox
Second edition 2015

G.ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 3 2 3 0 0 0 0 0 3
CO2 2 1 2 3 0 0 0 0 0 2
CO3 2 2 3 3 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 0 0 0 0 0 3 0
CO3 0 0 0 0 0 0 0 0 3 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Workshop on Social Etiquette Category Type
24HCP-119 and Grooming-II
1 Course Coordinator: 0 0 2 1 1 2 Major Core Practical
Ms. Jasmine Bhambra
Pre-Requisites: Workshop on Social Etiquette and Grooming-I
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course provides insight into the key professional skills needed by managers at
all levels of an organisation. You will learn key skills for self-development; how to
become a role model at work; effective time and resource management; and
networking. This course helps you develop and build the essential business,
academic, and cultural skills necessary to succeed in international organisations.

B. COURSE OBJECTIVES:
1. To build a consistent professional image aligned with organization’s vision and
mission and exercise proper business etiquette.
2. To enrich student with strategic self-marketing and personal branding.

3. To equip students with ability to analyze the elements of business etiquette and how
to apply them at the workplace to maximize corporate excellence in the organization.

C. COURSE OUTCOMES
CO Statement Performance Student Outcome Level of Learning Target
No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Acquaint students with grooming 5.1.1 NA 2
standards required for building 5.1.2
professional image. 5.1.3
9.3.3
CO2 Apply the concept of professional 5.1.2 NA 3
mannerism and etiquette required 5.1.3
in the field of Hospitality Industry. 5.2.2
CO3 Analyse the importance of 5.2.1, NA 4
corporate Etiquette. 5.2.2, 5.2.3,
9.3.2, 9.3.3

D. SYALLABUS
Unit-1 Self- Development Contact Hours:15 CO Mapping

Practical 1 ● Developing a professional image CO1

Page |
 ● Develop your professional credibility

● Role of first impression

● Characteristics of a professional: Punctuality, Friendly,
Empathize, Persistence, Positive Attitude & Ambivert
● Professional CO1

● For interview

● For occasion
Practical 2
● Business casuals

● Semi formals

● Formals
Role of accessories
CO1
● Fight or flight process

● Good and bad stress

Practical 3 ● Sources of stress

● Effects

● Stress management
Positive outcome of managing stress
CO1
● Table manners,

Practical 4 ● cutlery setting

● Table setting,
do’s & don’ts
Unit-2 General Etiquettes
CO2
● international travel etiquette

● importance
Practical 5
● examples of manners to be followed in some countries

● do’s & don’ts

Airplane travel etiquette
Practical 6 CO2
● Importance

● 5 P’s of telephone etiquette

● Dialogues to start call

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 ● Dialogues to end call
Do’s & Don’ts
● Cubicle etiquette CO2

Practical 7 ● Dress etiquette

● Lift, stair & elevator etiquette

Resource usage
Unit-3 Business Etiquettes

● Do’s & Don’ts: CO3

⮚ Before meeting

⮚ During meeting

⮚ after meeting
Practical 8
● Importance of Agenda setting

● Follow up of meeting

● Body language
●
CO3
● Importance of team work

● Strategies to build team

Practical 9
● Coordination of team members

● Role and responsibilities of a leader

Qualities of a leader
● Importance CO3

● Receiving feedback
Practical 10 ● Giving Feedback
● Positive and negative feedback

● Types of feedback
Self-study topics for Advanced Learners: different techniques for creating effective meeting
agendas.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Organize a simulated business dining experience where students practice navigating formal dining
situations, including ordering meals, engaging in conversation, and handling dining etiquette
gracefully.

Page |
 2. Visit local businesses or organizations and assess their adherence to professional etiquette
standards also evaluate aspects such as reception etiquette, office decorum, and employee
interactions, providing recommendations for improvement.

3. Conduct mystery shopping visits to retail stores, restaurants, or service establishments to evaluate
customer service and employee professionalism.

4. Students spend a day observing the workplace dynamics and etiquette at a chosen organization.
They take notes on interactions, communication styles, and office culture, and later analyze their
observations to identify best practices and areas for improvement.

5. Conduct interviews with professionals in various industries to explore their perspectives on social
etiquette, grooming standards, and the importance of professional image in career advancement.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Angie Michael, Best Impressions in Hospitality:Your Professional Image for

Excellence ,Impact Publications 1995
T2: Myka Meier ,Modern Etiquette Made Easy: A Five-Step Method to Mastering
Etiquette, Skyhorse ,2020
T3: Cyrus M. Gonda, Handbook Of Attire & Grooming, Embassy Books, 2015

ii. REFERENCE BOOKS

R1: Shikha Menani and Kiran Yadav, Leadership And Team Development, jsr, 2021
R2: Myka Meier, Business Etiquette Made Easy: The Essential Guide to Professional
Success, Skyhorse, 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects

Page |
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome
CO1 2 1 0 0 0 0 0 0 0 1
CO2 2 0 1 0 0 0 0 0 0 1
CO3 2 1 0 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome
CO1 0 0 1 0 0 3 0 1 0 0
CO2 0 0 0 0 0 0 0 1 0 0
CO3 0 0 1 0 0 0 0 1 0 0

CO PO correlation matrix of each subject to be mapped with

High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Bakery & Confectionery Operations Category Type
24HCP120 Practical II
1 Course Coordinator: 0 0 4 2 2 4 Minor Practical
Abhishek Chander
Pre-Requisites: Bakery & Confectionery Operations Practical I
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with learning to prepare various breads, their variants and dry cakes from
confectionery; using correct equipment, ingredients and methods for same. This includes learning of
setting up menu and recipes for caterings, cafe, banquet, restaurant etc. This consists of familiarization
to storage of breads and cookies and dry cakes. The course further gives exposure for portion of
serving and product’s presentation.

B. COURSE OBJECTIVES:
1. To identify ingredients which are used in breads
2. To measure ingredients as per recipe of cookies
3. To prepare dry cakes and muffins using various ingredients

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to prepare the 1..2.2 N/A 2 2.1
basic and stuffed breads
CO2 Student will be able to formulate the 1.2.2 N/A 2 2.1
recipe for various cookies
CO3 Students will be able to assess the 1.2.2 N/A 3 2.1
taste and the texture of dry different
cakes.

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 Breads Contact Hours: 16 CO Mapping

Practical 1 Burger buns
Buns CO1
● Hot dog buns
Practical 2 Butter Garlic knots
Bread rolls Cinnamon swirls CO1
Practical 3 Pesto Babka CO1
Rich bread
Nutella Babka
Practical 4 Corn and Cottage Cheese CO1
Stuffed Bread
● Ratatouille breads
Unit-2 Application of pastries

Page |
Practical 5 Triffle Alaska tart CO2
Short Crust Spinach and corn pie
Practical 6 Cinnamon raisins rolls CO2
DanishPastry
Almond Croissant
Practical 7 St Germain honor
Choux Pastry CO2
Paris Brest
Unit-3 Cake icing
Practical 8 Pineapple pastry
CO3
Whipped Cream
Butterscotch Pastry
icing
Practical 8 CO3
Chocolate icing Black Forest
Truffle Pastry

Practical 9 Jam swiss roll

Cake Rolls Pyramid Pastry CO3
Self-study topics for Advanced Learners: Learning the fundamentals of bread making, including
ingredients, kneading, proofing, shaping, and baking.

E. EXPERIENTIAL LEARNING COMPONENTS [Default Course Projects / Case Studies / Field Projects]

[Mention at least 5-10]

1. Develop standardized recipes for each item mentioned, ensuring consistency in quality and taste.

2. Practical with modifying existing recipes for breads, pastries, and cakes to create unique
variations. 3. Evaluate the factors affecting the quality and shelf life of different breads.

3. Modify existing recipes for breads, pastries, and cakes to create unique variations.

4. Design and implement a quality control program for a bakery or confectionery operation.

5. Study the supply chain of ingredients used in bakery and confectionery products and analyze
factors such as sourcing, procurement, transportation, and storage, and propose strategies for
optimizing efficiency and minimizing costs.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher: Pearson;
4th edition (December 25, 2019)
T2: Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press, 2018

ii. REFERENCE BOOKS

R1: Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2: Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Page |
 Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 2 0 0 0 0 0 0 2
CO2 1 0 3 0 0 2 0 0 0 2
CO3 0 2 3 0 0 3 0 0 0 0
CO4 2 1 2 0 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 0 0 0 0 0 0 3
CO3 0 0 0 0 0 0 0 3 0 0
CO4 0 0 0 0 0 0 0 0 3 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 Course Plans
(Practical)
SEMESTER-3
Third Semester (Core/ Mandatory Courses)
Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
Universal Human
Value
24UCT205 Values, Ethics and 0 0 4 2 4 - - - 40 20 40 100
Educations
Life Skills-2
Open Elective II 3 0 0 3 3 Elective - - - 40 20 40 100
General Proficiency
– 3 (NSS / NCC / Ability
24GPT221 1 0 0 1 0 20 20 60 - - - 100
Club Activities, Skill Enhancement
Basket)
Ability
Social Internship 2 0 0 2 2
Enhancement

Third Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

Indian Kebab & 1.
24HCP202 0 0 3 3 Elective - - - 40 20 40 100
Breads 5
Indian Sweets & 1.
24HCP204 0 0 3 3 Elective - - - 40 20 40 100
Dessert 5
Total Credits 3 6

Third Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA

Page |
 Classic International
24HCP206
Cuisine
0 0 3 1.5 3 Elective - - - 40 20 40 100
1.
24HCP207 Asian Cookery 0 0 3 3 Elective - - - 40 20 40 100
5
Total Credits 3 6

Third Semester (MINOR - BAKERY & CONFECTIONERY)

Cours Theor Practi
Cours Cours
e y cal
e e L T P C CH
Categ Assess Assess
Code Name
ory ment ment
IA MTA ETA CA MTA ETA
Essen
tials
24HC
of 0 0 4 2 4 Minor - - - 40 20 40 100
P210
Bread
s
Total
Essen
24HC tials
0 0 4 2 4 Minor - - - 40 20 40 100
P211 of
Cakes
Total
Credits
4 8
SN Progr Cours L T P S C CH Cours Course Type
am e e
Code- Name Categ
HM20 : ory
9
India
n
Keba
bs
and
Brea
ds
1 Cours Cour 0 0 3 1.5 1.5 3 Major Practical
e se Core
Code:
Coor
dinat
24H
or:
CP20
2 Mr.
Shahj
han
Pre- Nil
Requi
sites:
Co- Nil
Requi
site
Anti- Nil

Page |
Requi
site
A. COURSE DESCRIPTION

The course imparts knowledge of an array Indian kebabs and breads. It enhances the skill
required in minute detailing of making Kebabs and Flat Breads eaten in various regions of
India.

B. COURSE OBJECTIVES

To impart skills required in the making of all popular kebabs and breads of India.
To stimulate the traditional style of cooking used for making kebabs & breads in
Indian cuisine.
To make the student aware regarding the various equipments and cooking mediums
used for the
preparation of kebabs and breads.

C. COURSE OUTCOMES

CO Course Outcome Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainme
CO1 1.1.1,10.2.2. N/A 3 2.1
Prepare popular Indian kebabs & breads. ,14.1.2
CO2 Demonstrate about the raw material & 1.1.1,2.1.2,3 N/A 3 2.1
spices used to prepare the same. .1.2,10.1.1
CO3 Select and use correct equipments in the 1.1.1,10.1.1, N/A 3 2.1
preparation of various kebabs and breads 12.1.2

D. SYLLABUS
Unit-1 KEBABS AND BREADS-I Contact Hours:10 CO Mapping

Chicken Tikka
CO1, CO4
Paneer Malai Tikka
Practical1
Tandoori roti
Lachha Parantha

Dahi ke kebab
CO1, CO4
Practical 2
Murg Reshmi kebab

Gillafi Kebab CO1

Kakori Kebab
Practical 3
Mutton Galauti Kebab
Ulta Tawa parantha

Page |
 Patthar ke kebab CO1

Shikampuri kebab
Practical 4
Baida Roti
Anda Parantha

Unit-2 KEBABS AND BREADS-II Contact Hours:10

Naan CO2, CO3

Tawa roti
Prcatical 5
Amritsari Stuffed Kulcha
Leeti

Haryali Murg Tikka CO2, CO3

Fish Ajwaini Tikka

prcatical 6
Rumali Roti
Bakarkhani

Sheermal
CO2, CO3
Varqi parantha
prcatical 7
Mutton ke Sooley
Tangri kebab
Unit-3 KEBABS AND BREADS-III Contact Hours:10
Kalmi Kebab
CO2
prcatical 9 Kathi kebab
Maida Parantha.

Chicken Kofta Kebab CO2

Chicken 65
prcatical 10
Malabari Parantha
Pao

Baati
CO2
Poori
prcatical 11
Thepla
Kulcha

Self-study topics for Advanced Learners: Practical with different toppings or fillings like garlic butter
or cheese.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Students can be tasked with developing a new kebab or bread recipe that incorporates traditional

Page |
 Indian flavors while also introducing a unique twist or ingredient.

2. Conduct market research to understand the demand for various types of kebabs and breads in
different regions of India.

3. Design a catering menu featuring a variety of kebabs and breads suitable for different events and
occasions.

4. Conduct a nutritional analysis of various kebabs and breads, comparing factors such as calorie
content, macronutrient composition, and sodium levels.

5. Conduct a food safety and hygiene audit of local kebab and bread vendors, assessing factors such
as food handling practices, sanitation procedures, and compliance with health regulations.

F. TEXTBOOKS

a) Textbooks
T1: Theory of Cookery, K. Arora, Frank Brothers & Company, 9th Edition
T2: Food Production Operations: Parvinder S Bali, published by Oxford University,
publication year -2014
b) Reference Book
R1: Book of Ingredients – Adrian bailey Edition-2,publisher Michael Joseph, 1988
R2: Modern Cookery: Thangam Philip, publisher- Bombay, Orient Longmans 1965.

G. ASSESSMENT PATTERN - INTERNAL AND EXTERNAL

The performance of students is evaluated as follows:

ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical
Components Continuous Internal Assessment Semester End Examination (SEE)
[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. of actual of Task Weightage Mapping SIs PIs (Graded/
Evaluatio conduct in Internal (ABET) Non-Graded)
n Assessment
Instrume
nts
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals

Page |
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 2 2 0 0 0 0 0 3
CO2 2 0 2 1 0 0 0 0 0 2
CO3 3 0 3 2 0 0 0 0 0 3

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 1 0 0 0 3 0 0
CO3 0 0 0 2 0 0 0 0 3 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Program Course Name: L T P S C CH Course Course
Code- Indian Sweets and Desserts Category Type
HM220
1 Course Course Coordinator: Ramesh 0 0 3 1.5 1.5 3 Major Core Practical
Code- Chand
23HCP204
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course explains about Indian sweets and desserts in which preparation of various dishes are
demonstrated. It also emphasizes on the the skills required to develop the preparation of milk, flour, &
vegetable based sweets, and required techniques further; it aims to provide exposure to students for the
mastery of Indian sweet presentation.

B. COURSE OBJECTIVES
To instill the Skills required for using milk & milk products in making sweets & desserts for
example chena, khoya, etc.
To classify Indian regional sweets and knowledge about the use of raw material for making the
same.
To analyze the various methods & techniques used to prepare & presentation of sweets from
different region of India.

C. COURSE OUTCOMES
CO Course Outcome Performance Student Outcome Level of Learning Target
No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 1..2.2 N/A 1 2.1
Prepare & Present the various milk based,
chenna based, rice based, flour based and
mawa based Indian desserts & sweets.
CO2 Use the correct equipments & methods 4..1.1 N/A 2 2.1
for the preparation of various Indian
sweets & desserts.
CO3 Analyze the various ingredients used in 4.1.2 N/A 3 2.1
different sweets across different regions
in India

D. SYLLABUS

Unit-1 INDIAN SWEETS & DESSERTS-I Contact Hours:10 CO Mapping

Practical 1 Gajar ka Halwa, Jafrani Halwa Moong Dal Halwa

CO1. CO4

Practical 2 Gulab Jamun, Rasmalai Rasgulla CO1, CO4

Page |
 CO1
Kalakand, Mathura ka Peda , Matka Kulfi. Milk cake CO1
Practical 3
Moti choor ke Ladoo, Sohan Papdi Besan ki Barfi,
Practical 4

Unit-2 INDIAN SWEETS & DESSERTS-II CO2

Ghewar Balusahi Rabri Falooda CO2

Prcatical 5

prcatical 6 Chenna Gaja, Chenna Payesh, Lyangcha CO2

prcatical 7 Malpua, Shahi Tukda Jalebi

Unit-3 INDIAN SWEETS & DESSERTS-III CO3

prcatical 9 Shrikhand, Basundi, Puranpoli, Mohanthal CO3

prcatical 10 Cham Cham, KajuKatli, Modak, Sandesh CO3

prcatical 11 Dalia Kheer. Kesari Phirni, Parappu Payasam, Rava Kesari CO1
Self-study topics for Advanced Learners: Study the occasions and festivals where these sweets are traditionally
prepared and consumed.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Select one traditional Indian sweet/dessert from each category and work on developing and standardizing the
recipe.
2. Conduct market research to understand consumer preferences for Indian sweets/desserts in different regions.
3. Evaluate the quality and safety standards of various Indian sweets/desserts available in the market.
4. Students can develop business plans for starting Indian sweets/desserts venture, either as a standalone bakery or as
part of a larger food service establishment.
5. Investigating a real-life incident of food contamination involving a popular Indian dessert and analyzing the
company's response.

a) Textbooks

T1: The Book of Indian Sweets: Satarupa Banerjee, Rupa, November 2006
T2: Technology of Sweets (Mithai) with Formula, Eiri Board, 2012

b) Reference Book
• R1: Book of Ingredients – Adrian bailey Edition-2,publisher Michael Joseph, 1988
• R2: Modern Cookery: Thangam Philip, publisher- Bombay, Orient Longmans 1965.
c) Assessment Pattern - Internal and External

The performance of students is evaluated as follows:

E. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Page |
 Practical
Components Internal Assessment Semester End Examination (SEE)
[Summative]

Marks 40 20
Total Marks 60

Internal Evaluation Components

r. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
o. of actual of Task Weightage Mapping SIs PIs (Graded/
Evaluatio conduct in Internal (ABET) Non-Graded)
n Assessment
Instrume
nts
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

B. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 2 2 0 0 0 0 0 3
CO2 3 1 3 1 0 1 0 0 0 2
CO3 1 1 3 3 0 2 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 1 0 0 0 3 1 1
CO2 0 0 0 0 0 0 0 0 3 0
CO3 0 0 0 0 0 0 0 2 1 2

F. CO-PO Mapping
G. CO PO correlation matrix of each subject to be mapped with
H. High correlation (3); Medium correlation (2); Low correlation (1)

Page |
 SN Course Course Name: L T P S C CH Course Course
Code: Asian Cookery Category Type
1 24HCP207 Course Coordinator: 0 0 4 2 2 4 Elective Practical
Siddhartha Dey
Pre-Requisites: International Cuisine
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of Asian cookery. It is followed by the study of various regions of
Asia. The course further gives exposure to the knowledge of Chinese, Thai, Japanese and Indonesian
Cuisine.

B. COURSE OBJECTIVES:

1. To provide in-depth knowledge of foundation elements of Asian cookery.

2. To inculcate students regarding the Chinese and Thai cuisine.
3. The course would provide intensive inputs regarding Japanese and Indonesian cuisine

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Interpreting the making of Chinese 1..2.2 N/A 2 1.8
Cuisine
CO2 Classify the skill set require to prepare 1.2.2 N/A 4 1.8
Thai Cuisine

CO3 Appraise knowledge about different type 1.2.2 N/A 6 1.8

of Japanese and Indonesian Cuisine
dishes.

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 Chinese Cuisine Contact Hours:16 CO Mapping

Practical 1 Prawn Ball Soup
Fried Wantons CO1
Chinese Sweet & Sour Chicken Dumplings
Hakka Noodles

Practical 2 Hot & Sour soup

Chicken Gold Coin CO1
Chinese Stir Fried Chicken & Peppers
Chinese Fried Rice

Practical 3 Shao Mai CO1

Lamb Kongee
Chinese Egg Wrapped Rice
Apple Toffee

Practical 4 Peking Duck CO1

Fish Szechwan
Page | 182
Chinese Bao Bun
Date Pancake

Unit-2 Thai & Japanese Cuisine:

Practical 5 Tom Yom Koong CO2

Thai Keo Gaeng Kai
Gai Pad Met Ma-muang Him-ma-parn
Pad Thai

Practical 6 Tom Kha Kai CO2

Thai Plathod Krathieum PrikThai
Khao Phad Bai Krapow Kai
Phad phakkaeng dang

Practical 7 Chicken Yakitori

Fried Tempura CO2
Japanese
Ramen

Unit-3 Japanese & Indonesian Cuisine:

Practical 8 Udon Noodle Soup
Onigiri (Rice balls) CO3
Japanese
Sukiyaki Hot Pot
Nikujaga (Meat & Potato)

Practical 8 Soto CO3

Indonesian Nasi Goreng
Chicken Sate
Pisang Goreng

Practical 9 Bakso
Mie Goreng (Indonesian noodles) CO3
Indonesian
Ayem Goreng
Coconut Milk Agar Jelly

Self-study topics for Advanced Learners: fundamental cooking techniques used in Thai and Japanese
cuisine

E. EXPERIENTIAL LEARNING COMPONENTS

1. Compile a list of authentic Asian ingredients used in various cuisines, including their cultural
significance, where to source them locally, and alternative options for hard-to-find items.

2. Practice food photography and styling techniques by capturing visually appealing images of Asian
dishes, considering factors like composition, lighting, and props to enhance presentation.

3. Investigate sustainable practices within Asian cooking, such as using locally sourced ingredients,
reducing food waste, and exploring plant-based alternatives to traditional meat dishes.

4. Design a virtual reality (VR) cooking experience that allows users to virtually visit Asian markets,
interact with virtual ingredients, and follow along with cooking tutorials led by virtual chefs.

Page | 183
 5. Create a culinary arts therapy program that utilizes cooking and food-related activities as
therapeutic interventions for individuals facing mental health challenges

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1 Theory of Cookery, K. Arora, Frank Brothers & Company, 9th Edition

T2 Food Production Operations: Parvinder S Bali, published by Oxford University, publication year -2014

ii. REFERENCE BOOKS

R1 Modern Cookery – Thangam Philip, publisher- Bombay, Orient Longmans [1965]
R2 The Cuisines of Asia, Jennifer Brennan, St. Martin's Griffin

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightage Frequency Final BT Levels CO Mapping with Mapping with Remarks
No. Evaluation of actual of Task Weightage Mapping SIs PIs (Graded/
Instruments conduct in Internal (ABET) Non-Graded)
Assessment
1 Worksheet 30 marks for 1-8 32 Graded
each worksheet Practicals
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 1 3 1 0 0 0 0 0 2
CO2 3 1 3 1 0 1 0 0 0 2
CO3 2 1 2 1 0 0 0 0 0 1

Course PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3

Page | 184
Outcome

CO1 0 0 0 3 0 0 0 3 1 1
CO2 0 0 0 0 0 0 0 3 0 0
CO3 0 0 0 0 0 0 0 3 1 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 185
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Classic International Cuisine Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Elective Practical

Mr. Ramesh Chand
24HCP-206
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of world cuisine. It is followed by the study of various ingredients
and it also describe in detail about the various dishes made in European cuisine. The course further
gives exposure to the knowledge of European cuisines.

B. COURSE OBJECTIVES:

1. To provide learning about French and Italian food preparations and techniques.
2. To give learning of various ingredient and uses of European.
3. To give knowledge about cooking methods and techniques involved in European cooking.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 N/A 3 2.1
Compare and contrast the utilization of
fundamental ingredients in the culinary arts.
CO2 Prepare of classical dishes of international cuisine. N/A 3 2.1

CO3 Demonstrate the preparation of Italian, Spain and N/A 3 2.1

Global Cuisine.

CO4 Illustrate the skills required to prepare French N/A 2 2.1

food.

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 FRENCH & ITALIAN CUISINE Contact Hours:10 CO Mapping

Vichyssoise Soup, Daube stew, Mushroom Florentine, Wild rice pilaf Crepes
Practical 1 CO1, CO4
Cucumber mint salad , Poulet basquaise, Cauliflower steak with spinach gratin, Potato
CO1, CO4
Dauphinois
Practical 2

Practical 3 Gnocchi, Chicken Parmigiana, Eggplant parmigiana ,Spaghetti Agli oli peperncio CO1
Arancini, Caprese chicken, Grilled vegetable with balsamic, Mushroom risotto CO1
Practical 4

Unit-2 SPANISH CUISINE Contact Hours:10

Practical 5 Gazpacho Soup, Spanish paprika fish, Spinach Chickpeas Stew, Paella CO2, CO3

Page | 186
 Potato Croquettes, Chicken Carilladla in red wine Arroz con pollo, Barbequed CO2, CO3
Practical 6 Chorizo with Griiled Tomato

Practical 7 Lamb Meat ball Soup, Spanish Omelet, Spanish garlic prawn Tortillas
CO2, CO3
Unit-3 BRITISH CUISINE Contact Hours:10
Practical 8 Scotch egg, Shepherd pie, Cheese cauliflower, Butter rice.
CO2
English Breakfast-seasonal fresh fruit, Vegetable juice, Fried egg, mushroom, baked CO2
Practical 9 beans, Grilled tomato, hash brown potato, crudites, toast, tea & coffee.
Fish n chips, Sunday Roast-roasted lamb, Roasted potato,Stuffed vegetables with
Practical 10 CO2
gravy

Self-study topics for Advanced Learners: Study how geography, climate, and cultural influences
have shaped the culinary traditions in each region.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Prepare and present a traditional French multi-course meal, including appetizers, main courses,
and desserts.

2. Create a menu inspired by a specific region in France, highlighting regional ingredients and
culinary traditions.

3. Study the art of making fresh pasta from scratch, Practicaling with various shapes and sauces.

4. Prepare a traditional Spanish tapas menu, featuring a variety of small plates such as patatas bravas,
tortilla española, and gambas al ajillo.

5. Explore the cultural significance of Spanish olive oil, vinegar, and saffron, and incorporate them
into various dishes to showcase their importance in Spanish cuisine.

F. TEXTBOOKS/ REFERENCE BOOKS

iii. TEXTBOOKS
T1: The Profession Chef-The Culinary Institute of America, 9thEdition,Publisher : Wiley
T2: Classical Food Preparation & Presentation-W K H Bode,Publisher : Batsford; 1st Paperback
Edition

iv. REFERENCE BOOKS

R1: Larouse Gastronomies-Cookery Encyclopedia, Paul Hamlyn, Publisher: Octopus
R2: Modern Cookery-Philip E Thangam, , publisher- Bombay, Orient Longmans(1965)
R3: Theory of Catering: D Fosket, V Cesran, Hodder, January 2011

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Page | 187
 Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 2 0 0 0 0 0 0 1
CO2 2 0 2 0 0 0 0 0 0 0
CO3 2 0 2 0 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 1 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 188
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Essential of breads Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Minor Practical

Mr. Ramesh Chand
24HCP-210
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course consists knowledge of breads from various countries i.e France, Italy and America etc.
This course also includes to understand the raw material and equipment used in same. Students also
get hands on practice to prepare and present the baked products.

B. COURSE OBJECTIVES:

1. To provide knowledge about breads and of various countries

2. To impart the skill to prepare various breads from different origins.
3. To understand the use of ingredients in the breads and their making steps.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to explain and prepare the 1..2.2 N/A 2 2.1
various international breads.

.
CO2 Student will be able to apply the menu concept 1.2.2 N/A 2 2.1
and technique for preparing bread.

CO3 Students will be able to determine physical and 1.2.2 N/A 3 2.1
texture properties of the bread in term of taste,
appearance, aroma.

D. SYLLABUS/ LIST OF PRACTICALS [10-12 Practicals]

Unit-1 Breads Contact Hours:10 CO Mapping

● Bagel CO1
Practical 1 ● Pretzel
Multigrain Lavash

● Cinnamon Rolls CO1

Practical 2
Soy Leaf Bread
CO1
● Stolen bread
Practical 3
Panettone
CO1
Practical 4 ● Papa roti

Page | 189
 Stuffed Brioche (Chicken/Mushroom)
Unit-2 BREADS
CO2
● Harlequin Bread
Practical 5
Babka bread
CO2
● Pita bread
Practical 6
Kulcha

● Bakarkhani CO2
Practical 7
Sheermal
Unit-3 BREADS
● French bread CO3
Practical 8
Rye bread

CO3
● Multigrain bread
Practical 9
Challah bread

● Bao bun CO3

Practical 10
Paw bun

Self-study topics for Advanced Learners: alternative ingredients and substitutions for traditional bread
recipes.

E. XPERIENTIAL LEARNING COMPONENTS

1. Analyze a basic bread recipe, understand the role of each ingredient, and propose modifications to
improve flavor, texture, or nutritional value.

2. Select two or more types of bread (e.g., sourdough, whole wheat, brioche) and conduct a
comparative analysis of their ingredients, techniques, and flavor profiles.

3. Develop a gluten-free bread recipe using alternative flours and binding agents.

4. Visit a local bakery and conduct a case study on their bread-making process. Interview the baker,
observe production methods, and analyze customer preferences.

5. Design a strategy to minimize bread waste in a commercial kitchen or bakery.

F. TEXTBOOKS/ REFERENCE BOOKS

I. TEXTBOOKS

T1 On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher: Pearson; 4th
edition (December 25, 2019)
T2. Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press, 2018
T3. Food production operations: Parvinder S Bali, published by Oxford University, publishing2014
T4.Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

II. REFERENCE BOOKS

R1Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)

Page | 190
 R2Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 2 3 0 0 0 0 0 3
CO2 2 1 2 1 0 0 0 0 0 2
CO3 2 1 0 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 2 1
CO2 0 0 0 0 0 0 0 2 0 1
CO3 0 0 0 0 0 0 0 3 1 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 191
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Essential of Cakes Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Minor Practical

Mr. Ramesh Chand
24HCP-211
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course concentrated on explaining general procedures and techniques for assembling specially
cakes. The remainder of the course is devoted to specific procedures for assembling a variety of cakes
and cake-based desserts including small cakes. The instruction for specialty cakes in this course are
assembly procedures rather than recipes even though they may reassemble recipes with their list of
ingredients or components. These procedures may be used for cake of any size.

B. COURSE OBJECTIVES:

1. To aware the students about the importance of confectionery kitchen and work with different
international ingredients for preparing the Cakes.
2. To gain knowledge of international Cakes and pastries classification
3. To know about methods of making specialty cakes and their sale measurements

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to critically review the 1..2.2 N/A 2 2.1
importance of Confectionery kitchen.

CO2 Student will be able to apply the menu concept 1.2.2 N/A 2 2.1
and technique for preparing cakes.

CO3 Students will be able to determine physical and 1.2.2 N/A 3 2.1
texture properties of the cake in term of taste,
appearance, aroma.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Breads Contact Hours:10 CO Mapping

● Alhambra CO1
Practical 1
Brasilia

● Almond Gateau CO1

Practical 2
Feuille d’automne
CO1
● Abricotine
Practical 3
Bavariane cream torte
CO1
Practical 4 ● Kirsch torte

Page | 192
 Orange cream cake
Unit-2 BREADS
CO2
● Dobos Torte
Practical 5
Napoleon gateau
CO2
● Moelleux cake
Practical 6
Balack forest torte

● Joconde sponge cake CO2

Practical 7
Baumkuchen cake
Unit-3 BREADS
● Angel cake CO3
Practical 8
Chocolate fudge cake

CO3
● SacherTorte
Practical 9
Red velvet cake

● Praline cake CO3

Practical 10
Pineapple upside down cake

Self-study topics for Advanced Learners: different methods like traditional hand-kneading, no-
knead bread, and using a bread machine.

E. EXPERIENTIAL LEARNING COMPONENTS 1. Develop a new cake recipe focusing on a

specific theme or dietary requirement, such as gluten-free, vegan, or low-sugar.

2. Create a budget for producing different types of cakes and calculate the profit margins.

3. Conduct market research to identify trends in the cake industry, including popular flavors,
decorating styles, and consumer preferences.

4. Participate in community events, such as bake sales, food festivals, or charity fundraisers, where
they can showcase their cake creations to the public.

5. Visit a farmers' market to research local produce that can be used in cake recipes, such as fresh
fruits, nuts, and honey.

F. TEXTBOOKS/ REFERENCE BOOKS

i) TEXTBOOKS

T1 On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher: Pearson; 4th
edition (December 25, 2019)
T2. Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press, 2018
T3. Food production operations: Parvinder S Bali, published by Oxford University, publishing2014
T4.Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

ii) REFERENCE BOOKS

R1Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

Page | 193
G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 1 3 1 0 0 0 0 0 1
CO2 2 0 3 1 0 0 0 0 0 2
CO3 2 2 3 1 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 3 1 0
CO3 0 0 0 0 0 0 0 1 1 2
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 194
 Course Plans
(Practical)
SEMESTER-4
Fourth Semester (Core/ Mandatory Courses)
NA

Fourth Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

24HCP213 Indian Breakfast 0 0 3 1.5 3
Elective - - - 40 20 40 100
Cookery
24HCP214 Indian Savouries 0 0 3 1.5 3 Elective
- - - 40 20 40 100
and Snacks
Total Credits 3 6

Fourth Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCP216 Fish & Shellfish 0 0 3 1.5 3
Elective - - - 40 20 40 100
Cookery
24HCP217 Food Art & Plate 0 0 3 1.5 3 Elective
- - - 40 20 40 100
Presentation
24HCP218 Middle Eastern 0 0 4 2 4 Elective
Cuisines - - - 40 20 40 100

Total
Credit 5 10
s
Cumul
ative
84
Credit
s
Fourth Semester (MINOR - BAKERY & CONFECTIONERY)
Cours Cours L T P C CH Cours Theor Practi Total
e e e y cal
Page | 195
 Categ Assess Assess
Code Name
ory ment ment
IA MTA ETA CA MTA ETA
Essent
24HC ial of
0 0 4 2 4 Minor - - - 40 20 40 100
P220 Cooki
es
Basic
24HC Baker
0 0 4 2 4 Minor - - - 40 20 40 100
P221 y
Maths
Total
Credits
6 10
Cumul
ative 90
Credits

SN Program Course Name: L T P S C CH Course Course

Code-HM209 Indian Breakfast Cookery Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Mr. Ramesh Chand
24HCP-213
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of breakfast Components and its Preparation; it is followed by the study
of different Indian menus and the course further give exposure to the knowledge of cooking techniques.

B. COURSE OBJECTIVES:

1. Students would be able to identify the kitchen equipment, which are use for the Preparation of Indian
Breaksfast.
2. The learner would demonstrate basic skills related to vegetarian Dishes as per the menu

3. The learner would demonstrate basic skills related to Indian Breakfast.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Demonstrate the skill set required to prepare 1.1.2 N/A 2 1.8
various fried and lentil based vegetable.

CO2 Master the knowledge of kneading dough and 1.1.2 N/A 3 1.8
rolling techniques.

CO3 Prepare rice milk refined flour based breakfast and 1.1.2 N/A 3 1.8
presenting food with classical accompaniments.

D. SYLLABUS/ LIST OF PRACTICALS

Page | 196
Unit-1 Indian Breaksfast Contact Hours:10 CO Mapping
Aloo kulcha with cholle
Pyaz Ki Kachori CO1
Practical 1 Garlic Chutney
Egg paratha
Grilled Paneer Sandwich

Egg Bhurji/ Pav

Dhokla CO1
Practical 2 Kathi roll
Mughali Paratha
Poori Bhaji CO1
Pakwan
Practical 3 Oats Khichdi
Masala Omelette
Aloo Paratha CO1
Chole Bhatura
Practical 4 Moong Dal Cheela
Mint Chutney
Unit-2 Indian Breaksfast
Idli CO2
Rawa Upma
Practical 5 Masala .Uttapam
Masala Dosa
Tomato chutney/coconut chutney
.Methi Ka Thepla CO2
Misal Pav
Practical 6 Vada Pav
Sount ki chutney
Sali Par Edu
Iddipaam CO2
Practical 7 Appam/ Stew
Tomato chutney/coconut chutney
Unit-3 Indian Breaksfast
Pav Usal
Kanda Batata Pohe CO3
Practical 8 Rava Pongal
Neer Dosa

Undi CO3
Samak Chawal Pilaf
Practical 9 Rava Paniyaram
Idiyappam
Tomato chutney/coconut chutney
Puttu With Kadala curry
Mangalore bonda CO3
Practical 10 Malabar parotta
Pesarattu
Tomato chutney/coconut chutney

Self-study topics for Advanced Learners: evolution of breakfast in Indian cuisine, including regional
variations and cultural influences.

Page | 197
E. EXPERIENTIAL LEARNING COMPONENTS

1. Create fusion dishes that combine traditional Indian breakfast items with flavors or ingredients
from other cuisines.

2. Develop interactive recipe guides for Indian breakfast dishes, incorporating multimedia elements
such as videos, images, and interactive steps.

3. Search local farms and suppliers, designing a seasonal menu, and hosting a farm-to-table breakfast
event.

4. Develop innovative breakfast recipes that minimize food waste and incorporate sustainable
cooking practices.

5. Collaborate with local community members to compile a cookbook featuring favorite Indian
breakfast recipes contributed by residents.

F. TEXTBOOKS/ REFERENCE BOOKS

i) TEXTBOOKS

T1. Food production operations: Parvinder S Bali, published by Oxford University, publishing2014
T2.Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

ii) REFERENCE BOOKS

R1 Indian Cuisine: Authentic Flavours from the Land of Spice, Vivek Singh, DK, October 2020
R2 A Taste of India: Madhur Jaffrey, John Wiley & Sons, March 1988

G. ASSESSMENT PATTERN
The performance of students is evaluated as follows:
Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded

Page | 198
 Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 2 3 0 0 0 0 0 1
CO2 2 1 0 1 0 0 0 0 0 2
CO3 2 0 2 1 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 199
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Indian Savouries & Snacks Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Mr. Ramesh Chand
24HCP-213
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of Stocks Components and its Preparation, it is followed by the study
of different of Indian Regional Savories and Snacks and The course further give exposure to the
knowledge of cooking techniques of vegetable &non vegetable Indian Savories and Snacks

B. COURSE OBJECTIVES:

1. Students would be able to identify the kitchen equipment, which are use for the Preparation of
Indian Savories and Snacks.
2. The learner would demonstrate basic skills related to vegetarian Dishes as per the menu
3. The learner would demonstrate basic skills related to Indian Savories and Snacks.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Master the knowledge and skills needed to make 1..2.2 N/A 1 2.1
intermediate Indian savouries and snacks.

CO2 Prepare potato based, vegetable based, grain 1.2.2 N/A 1 2.1
based, meat based and dairy based regional
savouries and snacks and learn about plating and
presentation.

CO3 Classify and analyze the fundamental ingredients 7.2.2 N/A 3 2.1
used in the culinary arts in different regions of
India.

CO4 Compile a list of the essential storage, equipment, 10.2.1 N/A 2 2.1
and sanitation necessary for Indian savouries and
snack preparation.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

⮚ Dhahi kachori; CO1

⮚ Potalli samosha,
Practical 1
⮚ Chicken kathi roll,
Litti chokha

Practical 2 ● Khandvi, CO1

Page | 200
 ● Khaman Dhokla

● Ganthiya

● Shankarpali

CO1
● Matthi

● Dahi puri

● Papri chaat
Practical 3
● Churma

CO1
● Masala vada

● Dahi vada
Practical 4
● Batata vada
Medu vada
Unit-2
CO2
● Kosambari

● Kozhukkatta
Practical 5 ● Puran poli

● Vada Pav

CO2
● Malpua

● Upperi
Practical 6 ● Chikki

● Murukku

● Dabeli CO2
● Khakhra
Practical 7 ● Bikaneri bhujia

● Pitha

Unit-3
Practical 8
CO3
● Paneer tikka

● Chicken tikka

Page | 201
 ● Sheekh Kebab
Reshmi Kebab

CO3
● Boti kebab

● Gulnar Kebab
Practical 9
● Tunda kebab
Chapli kebab

● Galavat Kebab CO3

● Chapli Kebab
Practical 10 ● Cocktail Kebab

● Tangri Kebab

Self-study topics for Advanced Learners: history of Indian snacks and how they have evolved over
time.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Develop traditional recipes for each of the mentioned snacks, ensuring authenticity and taste.

2. Conduct a cost analysis for each snack, including ingredients, packaging, and labor costs, to
determine pricing strategies.

3. Create a menu incorporating the mentioned snacks, considering variety, balance, and
complementary flavors.

4. Develop healthier versions of the snacks by substituting ingredients with lower fat, sugar, or
sodium content, while maintaining taste and authenticity.

5. Investigate common allergens present in each snack, such as gluten, nuts, dairy, and soy, and
explore options for allergen-friendly variations.

F. TEXTBOOKS/ REFERENCE BOOKS

i) TEXTBOOKS

T1. Food production operations: Parvinder S Bali, published by Oxford University, publishing2014
T2. Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

ii) REFERENCE BOOKS

R1 Food around the World: Margaret. The master chef by jean conil,thery of catering d fosket

G. ASSESSMENT PATTERN

Page | 202
The performance of students is evaluated as follows:
Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 2 3 0 0 0 0 0 1
CO2 2 1 1 2 0 0 0 0 0 3
CO3 1 0 3 0 0 1 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 3
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 203
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Fish And Shellfish Cookery Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Ashish Sharma
24HCP-216
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The introduction of numerous fish species and their cuts marks the start of the course. The course also exposes
students to different ways that fish and shellfish are prepared in Western and Asian cuisine. Knowledge of
diverse Indian recipes for fish and shellfish is included to the course in the last chapter

B. COURSE OBJECTIVES:

1. To impart knowledge about various types of fish and shellfish & their preparations.
2. To know the concept of various techniques and equipment’s used cutting and cleaning of fish.
3. To get acquainted with various types of cooking methods suitable for fish preparations.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Identify various types of fish, Cleaning and cutting 1.1.2 N/A 2 1.8
techniques required.

CO2 Illustrate the skill set and cooking methods 1.1.2 N/A 3 1.8
suitable for different types of fish Preparations,

CO3 Demonstrate the concepts of various methods of 1.1.2 N/A 2 1.8

cooking used to prepare western cuisine fish
preparations.

CO4 Analyze the concepts of various techniques used 1.1.2 N/A 3 1.8
to make Asian style fish and shell fish
preparations.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Identification and Classification of fish
CO1
Storage of fish

Points to be kept in mind during the selection of fish

Practical 1
Cuts of Flat Fish

Cuts of Round Fish

Cleaning of Shellfish.

Page | 204
 Fish and Chips with Tartar sauce
CO1
Practical 2 Finger Chips

Classic Sole Meunière.

Seafood Bisque CO1

Practical 3 Bread Roll / Butter

Grilled Salmon with Bearnaise Sauce

Seabass with Crispy skin in a basil sauce CO1

Practical 4 Lobster Thermidor

Citrus Salad

Unit-2
Sweet Potato & Crab Soup CO2

Garlic Crutons
Practical 5
Broiled Seabass with mozzarella and Basil scented Vegetables

Prawn Thai Green Curry CO2

Prawn Thai red curry

Practical 6
Steam Rice

Basil Jumbo Prawn with Lemon olive sauce

CO2
Practical 7 Fried Calamari with Roasted Bell pepper dip.

Games Chips
Unit-3
Amritsari Machi
CO3
Practical 8 Sarson Mahi Tikka

Tawa Machi.

Prawn Balcho CO3

Practical 9 Goan Fish Curry

Steam Rice
Fish 65
CO3
Practical 10 Jhinga Nisha

Fish Biryani

Self-study topics for Advanced Learners: Learn about the different species of fish commonly used in
cooking, their physical characteristics, habitats, and unique features.

E. EXPERIENTIAL LEARNING COMPONENTS

Page | 205
1. Develop a comprehensive guide outlining the various types of fish commonly used in cookery,
including their characteristics, habitats, and culinary uses.

2. Develop a step-by-step guide for cleaning various types of shellfish (e.g., shrimp, mussels, clams)
to ensure safe consumption and optimal flavor.

3. Practical with different recipes and techniques for preparing a rich and flavorful seafood bisque,
incorporating a variety of shellfish and aromatic ingredients.

4. Compare and contrast the flavors and techniques used in Thai green curry and red curry, focusing
on the unique characteristics of each dish

5. Conduct a market survey to identify the best suppliers for fresh fish and shellfish in the local area.
Evaluate factors such as quality, pricing, reliability, and sustainability practices.

F. TEXTBOOKS/ REFERENCE BOOKS

i) Textbooks

T1. Food production operations: Parvinder S Bali May 2021 Oxford Press
T2. Culinary institute of America, The Professional chef Sptember 2011 Willey
T3. Larder chef: MJ Leto June 2006 A Butterworth-Heinemann Title

ii) REFERENCE BOOKS

R1 Food around the World: Margaret 2015, Pearson Education India

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Page | 206
 Projects
4. Attendance NA NA 2 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 1 3 1 0 0 0 0 0 2
CO2 2 0 2 3 0 0 0 0 0 2
CO3 3 2 2 3 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 1 1 0
CO2 0 0 0 0 0 0 0 2 0 2
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 207
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Food Art & Plate Presentation Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Ashish Sharma
24HCP217
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course aims to give the students the learning about the international and modern plating. It also
impart the learning the about the various types of plates used in plating their techniques involved and
tools required.

B. COURSE OBJECTIVES:

1. To acquaint students with the knowledge related top late presentation.

2. Toenableunderstandingmodernprospectiveoffoodproductionandmoleculargastronomy.
3. To introduce the learner to food designing & automation in food industry.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Interpret the fundamentals of plating and plate 1.1.2 N/A 2 2.1
presentation.

CO2 Outline garnish & accompaniment, buffet 1.1.2 N/A 2 2.1

arrangement and buffet services.

CO3 Develop the knowledge of automation in food 1.1.2 N/A 5 2.1

industry and food designing

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Food Plating Contact Hours:10 CO Mapping

Plate presentation and display, Hot food presentation
Practical 1 CO1
A la carte style,

Fundamentals of platting –Types of salad preparation with platting.

CO1
Practical 2
Buffet style, Table de hote style.

Practical 3 Garnish and Accompaniment- make fusion food and display its presentation. CO1

Plate presentation and display, Hot food presentation CO1

Practical 4
A la carte style,

Unit-2 Food Presentation

Food production- A Modern Perspectives -display any regional food preparation. CO2
Practical 5 Food designing- Vegetable, Meat and Butter
Practical 6 Molecular gastronomy-concept-concept, techniques and tools & equipments. CO2
Page | 208
Practical 7 Whole fish presentation with types of coulis.
CO2
Unit-3 Garnish & Tools used
Practical 8 Modern trend wise food preparation-Concept, Technology, Latest trends.
CO3
Practical 9 Dessert and sweet preparation, presentation with types of colorful sauces. CO3

Practical 10 Whole chicken or any bird presentation with types of Accompaniments & sauces
CO3
Self-study topics for Advanced Learners: basic principles of color theory such as complementary
colors, analogous colors, and how to create balance and contrast on a plate.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Learn various types of salad preparation techniques and practice plating them in different styles
such as a la carte, buffet, and table de hote.

2. Create fusion dishes and explore innovative ways to present them.

3. Exploring creative ways to design and present dishes using vegetables, meat, and butter as primary
elements, focusing on aesthetic appeal and taste.

4. Practical with modern food trends, incorporating advanced cooking technologies and techniques to
create cutting-edge presentations.

5. Learning dessert preparation techniques and Practicaling with colorful sauces to elevate the
presentation and appeal of sweet dishes.

F. TEXTBOOKS/ REFERENCE BOOKS

i) Textbooks

T1. Sikorski, E. (2012). Cooking to the Image: A Plating Handbook.Wiley Global Education.
T2. Styler, C. (2006). Working the plate: The art of food presentation. John Wiley & Sons.

ii) Reference BOOKS

R1 Food around the World: Margaret 2015, Pearson Education India

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Page | 209
 Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 1 0 3 3 0 0 0 0 0 2
CO2 2 0 2 2 0 0 0 0 0 2
CO3 3 0 2 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 0 3
CO2 0 0 0 0 0 0 0 0 0 3
CO3 0 0 0 0 0 0 0 2 0 3
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 210
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Middle Eastern Cuisines Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Ashish Sharma
24HCP-218
Pre-Requisites: Nil
Co-Requisite International Cuisines
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course analyzes the significance progress of the Middle eastern cuisines and food recipes of
various dishes from various middle eastern countries. Student will gain the knowledge and concept of
Ayurveda and food preparation features.

B. COURSE OBJECTIVES:

1. To provides students practise and learn the techniques of Arabic cuisines.

2. To recognize the course this would provide intensive learning of international food of eastern countries.
3. To gain knowledge on foods and provide understanding of cooking methods differences.
4. To impart the understanding on actual developing and preparing dishes as per industry requirements.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Acquire the understanding of Arabic food 1.1.2 N/A 3 2.1
principles and their applications.

CO2 Summarize the making of dishes from various 1.1.2 N/A 2 2.1
international countries.

CO3 Practise the art of preparing dishes and plating the 1.1.2 N/A 3 2.1
same with creativity.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Hummus(Lavas)
CO1
Practical 1 Falafel Kebab ( Pita)

Meatballs in tomato sauce

Menu II
Tabbouleh CO1
Practical 2 Babaganoush
Safeehas ( Lebeanese Meat Pie)

Practical 3 Menu III CO1

Fattoush Salad
Zeljanica( Cheese & Spinach pie)
Walnut Muhammara

Page | 211
 Couscous Salad CO1
Sambousek
Practical 4 Mutabaq

Unit-2
Menu V CO2

Chickpeas salad
Practical 5 Chciken Mandi
Tazatziki

Menu VI CO2

Egg Shakshuka
Practical 6
Chicken Shawarma

Lebanese Tahini sauce

Koshari
CO2
Practical 7 Grilled Chicken Kobabs

Kibbhe
Unit-3
Menu VIII
CO3
Grilled Vegetable
Practical 8
Taratore

Labneh

Menu IX CO3

Lahmacun
Practical 9
Donner Kebab

Turkish Patties
Menu X
CO3
Shirazi Salad
Practical 10
Grilled Halloumi Cheese

Moroccan Chicken Tagine

Self-study topics for Advanced Learners: cultural significance of appetizers

E. EXPERIENTIAL LEARNING COMPONENTS

1. Design a comprehensive menu featuring Middle Eastern dishes, considering factors like balance,
variety, and cultural authenticity.

Page | 212
2. Visit the farms to learn about cultivation techniques and the importance of fresh, seasonal produce
in Middle Eastern cooking.

3. Explore the art of food photography and styling within the context of Middle Eastern cuisine.

4. Compile a cookbook featuring authentic Middle Eastern recipes collected from family, friends,
and community members.

F. TEXTBOOKS/ REFERENCE BOOKS

i) Textbooks

T1: The new book of Middle Eastern Food, Edition, 2000, Author, Caludia Roden Publisher,
Alfred Knopf.
T2: The Essential Middle Eastern Cookbook Edition 2000, Author Michelle Anderson
Publisher: Rockridge Press
T3: My Lebanese Cook Book Edition, Author: 2020, Tarik Fallous Publisher: Rockridge Press.

ii) Reference Books

R1 The Indian Cookery Course Edition: 2016 Author :Monisha Bharadwaj, Publisher: Kyle Books
R2The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist Edition, 2016 Author Ramzi
Choueiry Publisher Skyhorse

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

Page | 213
H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 3 2 0 0 0 0 0 2
CO2 2 0 2 2 0 0 0 0 0 2
CO3 3 1 2 3 0 0 0 0 0 0
CO4 2 0 2 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 3
CO4 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 214
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 International Desserts Practical Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Minor Practical

Gagandeep Passi
24HCP-219
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course is a study of confectionery kitchen practices and its operations as per the current industry
standards. It covers the uses of formula conversions from weight recipes and various types of
production yields in different areas of a Confectionery Kitchen. The course further gives exposure to
the preparation of pastries and International desserts.

B. COURSE OBJECTIVES:

1. To aware the students about the importance of confectionery kitchen and work with different
international ingredients for preparing the desserts.
2. To gain knowledge of international desserts, Cakes and pastries classification
3. To know about methods of Making desserts and pastries and their sale measurements

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to critically review the 1..2.2 N/A 2 2.1
importance of Confectionery kitchen. .

CO2 Student will be able to apply the menu concept 1.2.2 N/A 2 2.1
and technique for preparing dessert.

CO3 Students will be able to determine physical and 1.2.2 N/A 3 2.1
texture properties of the dessert in term of Taste,
appearance, aroma.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Cakes and desserts Contact Hours:10 CO Mapping

● Genoese sponge CO1

● Chablon
Practical 1 ● Diplomat cream

● Filling
Glaze

Practical 2 ● Creamy chocolate ganache CO1

Page | 215
 ● Almond sponge
Coffee French butter cream
CO1
● Caramelised Almonds

● Crunchy base
Practical 3 ● Genoese Sponge

● Coffee French butter cream

CO1
● Chocolate Financier Sponge

● White chocolate mousse

● Milk chocolate Mousse

Practical 4
● Shiny dark chocolate icing

● Creme Anglaise

Unit-2 Domes and dessert

CO2
● Peanut Nougatine

● Caramel Icing

● Caramel Mousse
Practical 5
● Almond Sponge

● Soft Caramel with Peanut

CO2
● Chocolate Chantilly Cream

● Gianduja Lemon Cremeux

Practical 6
● Feuillantine
Flourless

● Pistachio and cherry Insert CO2

● Pistachio Sponge
Practical 7 ● Vanilla mousse

● White chocolate icing

Unit-3 Log cake and tarts

Practical 8
● Coconut Cremeux CO3
● Mango Cremeux

● Passion Fruit Cremeux

● Sable Pastry

Page | 216
 Coco cream

CO3
● Lady finger Biscuit

● Filling and glaze

Practical 9 ● Pistachio Bavarois

● Pistachio Insert
Raspberry Insert

● Nut crumble praline CO3

● Milk chocolate mousse
Practical 10 ● Creamy ganache

● Rolled sponge Insert

Milk chocolate icing

Self-study topics for Advanced Learners: Layering techniques for creating visually appealing entremets

E. EXPERIENTIAL LEARNING COMPONENTS

1. Explore different chocolate-to-cream ratios for achieving desired consistency and flavor.

2. Learn to prepare a smooth and flavorful coffee-infused French buttercream.

3. Explore the process of caramelizing almonds to create a crunchy and sweet topping for desserts.
Practice proper caramelization techniques to avoid burning or uneven coating.

4. Focus on proper folding techniques to maintain the mousse's lightness and airy texture.

5. Practice piping techniques and baking times to achieve the perfect texture.

F. TEXTBOOKS/ REFERENCE BOOKS

i) Textbooks

T1. On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher:
Pearson; 4th edition (December 25, 2019)
T2. Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press,
2018

T3. Food production operations: Parvinder S Bali, published by Oxford University, publishing2014
T4. Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

ii) Reference Books

R1: Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN

Page | 217
The performance of students is evaluated as follows:
Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 3 2 0 0 0 0 0 2
CO2 2 0 2 2 0 0 0 0 0 2
CO3 2 1 2 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 1 0 0
CO2 0 0 0 0 0 0 0 1 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 218
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Essential of Cookies Category Type

1 Course Code: Course Coordinator: 0 0 3 2 2 4 Minor Practical

Gagandeep Passi
24HCP-220
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course is a study of confectionery kitchen practices and its operations as per the current industry
standards. It covers the uses of formula conversions from weight recipes and various types of
production yields in the preparation of cookies. The course further gives exposure to the preparation
of eight basic types of cookies dropped, bagged, rolled, moulded, icebox, bar, sheet and stencil.

B. COURSE OBJECTIVES:

1. To aware the students about the importance of confectionery kitchen and work with different
international ingredients for preparing the cookies.
2. To gain knowledge of cookies classification and methods
3. To know about methods of making cookies and their sale measurements

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to understand the cause of 1..2.2 N/A 2 2.1
crispiness, moistness, chewiness and spread in
cookies.

CO2 Student will be able to prepare cookie dough by 1.2.2 N/A 2 2.1
using the basic three basic mixing methods.

CO3 Students will be able to determine physical and 1.2.2 N/A 3 2.1
texture properties of the cookies in term of taste,
appearance, aroma.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Oat meal raisin cookie
Practical 1 Chocolate chip cookie CO1

Butter scotch ice box cookie

Practical 2 Pin wheel cookies CO1

Checker board CO1

Practical 3 Bulls eye cookies

Double chocolate macadamia chunk cookie CO1

Practical 4 Almond slices

Unit-2
Practical 5 Rich short bread CO2
Page | 219
 Peanut butter cookie
Mollasses cookies CO2
Practical 6 Cinnamon cookies
Nut cookies
Practical 7 Butter tea cookies CO2

Unit-3
Ginger bread cookies
Practical 8 Gingersnaps CO3

Spritz cookie CO3

Practical 9 Raisins spice bars
Lemon wafers
Practical 10 Coconut macroons CO3

Self-study topics for Advanced Learners: origin and evolution of shortbread cookies throughout
history, including their cultural significance and traditional recipes.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Explore different methods of shaping the cookies for aesthetic appeal.

2. Compare the effects of using cocoa powder versus melted chocolate for the chocolate flavor.

3. Explore the effects of using different types of butter (salted, unsalted, cultured) on the flavor and
texture.

4. Compare the effects of using different types of peanut butter (natural, processed) on the texture
and flavor.

5. Practice techniques for rolling out dough evenly to achieve uniform layers.

F. TEXTBOOKS/ REFERENCE BOOKS

i) Textbooks

T1. On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher:
Pearson; 4th edition (December 25, 2019)
T2. Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press,
2018

T3. Food production operations: Parvinder S Bali, published by Oxford University, publishing2014
T4. Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

ii) Reference Books

R1: Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

I. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

Page | 220
 [Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

J. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 2 3 2 0 0 0 0 0 0
CO2 3 0 2 3 0 0 0 0 0 3
CO3 2 1 2 1 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 1 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 221
SN Program Course Name: L T P S C CH Course Course
Code-HM209 Basic Bakery Maths Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Minor Practical

Gagandeep Passi
24HCP 221
Pre-Requisites: Culinary Maths
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION
The course begins with the study of culinary math with the basics of addition, subtraction,
multiplication, and division along with ratios, yields, and percentages. ingredients must be measured
and scaled accurately, food production quantities are calculated, and recipes are increased or
decreased to scale based on demand. Culinary Calculations focuses on understanding the importance
of mathematics to a successful career in the foodservice industry.

B. COURSE OBJECTIVES:

1. To learn the universal abbreviations for measurements.

2. To understand the different scales used for weight, understand the difference between a fluid ounce
and a weight ounce.
3. To identify the metric system units of measure for volume, list the metric system units of measure
for weight.

C. COURSE OUTCOMES

CO No Statement Performanc Student Level of Target

e Indicator Outcome Learning Attainment
Indicator (Highest BT
(ABET) Level)
CO1 To describe the use of measurement and 1..2.2 N/A 2 2.1
metric systems in the kitchen..

CO2 To convert and adjust measurements 1.2.2 N/A 2 2.1

related to cooking temperature.

CO3 To calculate invoice prices per gram and 1.2.2 N/A 3 2.1
convert specific recipe measurements into
grams, in order to find the food cost price
per item.

D. SYLLABUS

Unit-1 Concept of Calculation in Bakery Contact hours:10

Chapter 1.1 Concepts of arithmetic ii

Working with decimals & rounding up figures’ fractions & percentages

Page | 222
Chapter 1.2 Metric system, basic units (gram, liter, milliliter, millimeter, centigrade, kilo)
Converting to metrics, metric recipe.
Conversion of ratio

Chapter 1.3 Ingredients measurement weight: volume count, portion control,

12.portion control in preparation portion control in plating & service

Unit-2 Measurement and conversion of temperature Contact hours:10

Chapter 2.1 Conversion of oven temperature: Celsius, Fahrenheit, gas,( Baking ,Oven temperatures)
U.s cups: cups to ml, spoons: ml to teaspoons / tablespoons, volume: ml to ounce / pints,
weight: grams to ounce / pounds, linear measurements: mm to inches & cm to inches.
( Loss of Moistures and Weight )
Proofing Chamber Temperature

Chapter 2.2 Scaling: procedure for scaling total yield procedure for scaling.
Portion size
Costing: classification of costs, food cost.
Recipe cost, food cost percentage.

Chapter 2.3 Recipe cost, food cost percentage.

Yield: yield cost, yield cost analysis, raw yield test cooked yield
Test portion cost

Unit-3 Menu costing Contact hours:10

Chapter 3.1 Menu cost: calculation of menu cost,

Three basic menu pricing styles
How to figure out food cost per item?

Chapter 3.2 Selling price: formula to calculate selling price, selling’s. Cost price and profit margin.
Indenting: major factors effecting indenting, format for indenting Practical difficulty for
volume feeding, portion size for various items calculation of revenue aspects of food
service operations.

Chapter 3.3 Turnover ratio

Page | 223
 Labor cost and control techniques
The cost of labor
Staffing guide
Employee payroll calculations

E. EXPERIENTIAL LEARNING COMPONENTS

1. Converting a set of recipes from imperial to metric measurements, focusing on units such as
grams, milliliters, and Celsius temperatures.

2. Conduct a case study on portion control in food preparation and plating, analyzing how different
portion sizes impact cost, waste, and customer satisfaction.

3. Analyse profit margins for different menu items or product lines, considering factors such as
ingredient costs, labor expenses, and overhead.

4. Design and conduct a customer satisfaction survey to gather feedback on menu items, portion
sizes, pricing, and overall dining experience.

5. Propose a sustainability initiative for a food service business, outlining strategies to reduce
environmental impact.

F. TEXT BOOKS/REFERENCE BOOKS

i) Text Books

T1. On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher:
Pearson; 4th edition (December 25, 2019)
T2.Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University
Press, 2018
T3.Culinary Math, 4th Edition Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
T4.Culinary institute of America, The Professional chef. 9th Edition,.Publisher : Wiley

ii) Reference Books

R1. Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21,
2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Page | 224
 Components Continuous Internal Semester End Examination
Assessment [Formative] (SEE)
[Summative]
Marks 60 40
Total Marks 100

Internal Evaluation Components

Sr. Direct Weight Frequen Final BT CO Mappi Mappi Remar

No. Evaluati age of cy of Weighta Leve Mappi ng with ng with ks
on actual Task ge in ls ng SIs PIs (Grade
Instrume conduct Internal (ABET d/
nts Assessm ) Non-
ent Grade
d)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

K. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 1 1 0 0 0 0 0 3
CO2 2 1 0 1 0 0 0 0 0 2
CO3 2 1 0 1 0 0 0 0 0 3
CO4 2 1 0 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 0 0 0 0 3 0 0
CO3 0 0 0 0 0 0 0 3 0 1
CO4 0 0 0 0 0 0 0 0 3 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 225
Page | 226
 Sixth Semester (Core/ Mandatory Courses)
Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HCT302 Hospitality Sales & 2 0 0 2 2
Core 20 20 60 - - - 100
Marketing
24HCR303 Culinary Project 2 0 0 2 2 Core - - 100 - - - -
24HCT304 Sustainable Practices 2 0 0 2 2
Core 20 20 60 - - - 100
in Hospitality
Total Credits 6 6
Cumulative Credits 111

Sixth Semester (ELECTIVES) B.Sc. Culinary Sciences (Indian Cuisine)

24HCP305 Indian Food and 0 0 4 2 4
Wine Paring Elective - - - 40 20 40 100

24HCP306 Progressive Indian 0 0 4 2 4 Elective

Cuisine - - - 40 20 40 100

24HCT307 Food and Ayurveda 2 0 0 2 2 Elective

20 20 60 - - - 100

24HCP308 Cookery of East & 0 0 4 2 4 Elective

West - - - 40 20 40 100

Total Credits 8 14
Cumulative Credits 119

Sixth Semester (ELECTIVES) B.Sc. Culinary Sciences (INTERNATIONAL CUISINE)

Practical
Course Course Theory Assessment
Course Name L T P C CH Assessment Total
Code Category
IA MTA ETA CA MTA ETA
24HC Cold 0 0 4 2 4
P309 Meats
and
Electi
Proces - - - 40 20 40 100
ve
sed
Produ
cts
24HC Appeti 0 0 4 2 4 Electi
P310 zers ve
and - - - 40 20 40 100
Canap
es
24HC Basic 2 0 0 2 2 Electi
T311 Molec ve
ular
20 20 60 - - - 100
and
Sous
Vide
Page | 227
24HC Ala 0 0 4 2 4 Electi
P312 Carte ve
- - - 40 20 40 100
Food

Total
Credit 8 14
s
Cumul
ative
119
Credit
s

Sixth Semester (MINOR - BAKERY & CONFECTIONERY)

Cours Theor Practi
Cours Cours
e y cal
e e L T P C CH
Categ Assess Assess
Code Name
ory ment ment
IA MTA ETA CA MTA ETA
Bake Total
24HC Shop
T313 Manag 2 0 0 2 2 Minor
ement
20 20 60 - - - 100
Indian
Baker
24HC
y 0 0 4 2 4 Minor - - - 40 20 40 100
P314
Practic
al
Indian
Confe
24HC ctioner
0 0 4 2 4 Minor - - - 40 20 40 100
P315 y
Practic
al
Total
Credits
6 10
Cumul
ative 125
Credits

Sixth Semester (MINOR - NUTRITION & DIETETICS)

Theory Practical
Course Course Assessment Assessment
Course Name L T P C CH Total
Code Category
IA MTA ETA CA MTA ETA
24NDT305 Food Psychology 3 0 0 3 3 Minor 20 20 60 - - - 100
Introduction to
24NDT256 FSSAI 3 0 0 3 3 Minor 20 20 60 - - - 100
Total Credits 6 6
Cumulative Credits 125

SN Program Course Name: L T P S C CH Course Course

Page | 228
 Code-HM209 Indian Food and Wine Paring Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Elective Practical

Gagandeep Passi
24HCP 305
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course gives significance progress of Indian food wine paring. India being the highest grape
producing countries, students will gain the knowledge and concept of mixing India wine and Indian
food preparation features and techniques of food mixology.

B. COURSE OBJECTIVES:

1. To provides students the history and development of grape and wine uses.
2. To recognize the course this would provide intensive effect on presenting food.
3. To gain knowledge about modern Indian cuisine paring with Indian wine.
4. To impart the learning about intrinsic flavors and textures.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Acquire the understanding of Paring Indian Wine 7.1.1 N/A 2 1.8
with Indian Food.

CO2 Describe how to eat, and changing tastes for the 7.1.1 N/A 2 1.8
dinners.

CO3 Investigate Practicaling with different wines to 1.2.1 N/A 2 1.8

complement traditional Indian dishes

CO4 Summarize the modification in flavor, spice, pair 1.2.1 N/A 4 1.8
like and the heat.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Indian Snacks Wine Paring Contact Hours:10 CO Mapping

Tangy Papadis Chat
Dahi Papadi Chat CO1
Practical 1 Dahi Bhalle Chat
Chenin Balnc

Uttapam
Dosa CO1
Practical 2 Sambhar / Chutney
Sweetish Rose wine
Ragda Pattise CO1
Practical 3 Pao Bhaji
Full Bodied Chardonnay/ Sauvignon Blanc

Practical 4 Paneer Tikka CO1

Page | 229
 Paneer Achari Tikka
Riesling,Citrusy Sauvignon Blanc

Unit-2
Malai Murgh Tikka CO2

Practical 5 Hariyali Murgh

Sweetish Rose wine

Tandoori Chicken CO2
Practical 6 Tangdi Kebab
Chardonnay/ Shiraj

Tandoori Jinga
CO2
Practical 7 Tandoori Pomfret

Cahrdonnay/ Merlot
Unit-3
Dal Bukhara
Tandoor Naan CO3
Practical 8
Sauvignon Blanc/ Light Rose

Apricot Biryani CO3

Practical 9 Mutton Biryani

Cabernet Sauvignon/ Shiraaz//Pinor Noir

Gulab Jamun
CO3
Practical 10 Sandesh

Cahrdonnay/ Merlot

Self-study topics for Advanced Learners: diverse flavor profiles of Indian cuisine, ranging from spicy
and tangy to sweet and savory.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Create a well-balanced menu featuring appetizers, main courses, and desserts that represent
different regions and cuisines of India. Ensure that each dish pairs harmoniously with its
corresponding wine.

2. Analyze the key ingredients and cooking techniques used in each dish to understand their flavor
profiles and how they interact with wine.

3. Modify traditional recipes, if necessary, to enhance their compatibility with wine. Adjust
seasoning, acidity, and sweetness levels to achieve better pairing results.

4. Explore the cultural significance of food and wine in Indian cuisine, discussing traditions, rituals,
and social customs associated with dining.

5. Explore the cultural significance of food and wine in Indian cuisine, discussing traditions, rituals,
and social customs associated with dining.
Page | 230
 F. TEXTBOOKS/ REFERENCE BOOKS

G. TEXTBOOKS

T1 Indian Food and wine; Author Michael Swamy ;Publisher:Om Book International ;Edition January 2014
T2 The Indian Sprit ;Author Magandeep Singh; Publisher Penguin Random House India ; Edition
September 2017.

L. REFERENCE BOOKS

R1 Masala Lab: The Science of Indian Cooking; Author: Krish Ashok; Publisher; Penguin December
2020
R2 Bordeaux Pairing wines with Indian Cuisine; Author: Rameshwar Kulkani, Louret Moujon
Publisher edition April 2019.

M. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

N. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 2 1 1 0 0 0 0 0 3
CO2 2 1 0 1 0 0 0 0 0 2
CO3 2 1 0 1 0 0 0 0 0 3
Page | 231
 CO4 2 1 0 1 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 0 3 0
CO2 0 0 0 0 0 0 0 3 0 0
CO3 0 0 0 0 0 0 0 3 0 1
CO4 0 0 0 0 0 0 0 0 3 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 232
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Progressive Indian Cuisine Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Gagandeep Passi
24HCP 306
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course stimulates the creative thinking of combining cuisine of India and various international food
dishes. It also develops skills required for attempting the fusion of various food dishes depending upon the
textures, appearance and mouth feel.

B. COURSE OBJECTIVES:

1. To impart creative thinking for developing of new dishes from various global cuisines.
2. To sensitize the art of food pairing depending on various parameters like texture, aroma, taste and
presentation.
3. To develop confidence in trying and Practicaling with food dishes from different origin.

4. To serve modern interpretation of traditional Indian Cuisine.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Acquire the understanding of Paring Indian Wine 7.1.1 N/A 2 1.8
with Indian Food.

CO2 Describe how to eat, and changing tastes for the 7.1.1 N/A 2 1.8
dinners.

CO3 Investigate Practicaling with different wines to 1.2.1 N/A 2 1.8

complement traditional Indian dishes

CO4 Summarize the modification in flavor, spice, pair 1.2.1 N/A 4 1.8
like and the heat.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Fusion Indian Cuisine Contact Hours:10 CO Mapping

Herb chicken, winter saag tart, sweet corn
CO1
Practical 1 Jimmikand, winter roots, white asparagus, peanut salan

Blue Cheese naan

Practical 2 Khandvi, beetroot Pachdi, goat cheese, crispy patra

CO1
Maash ki dal

Page | 233
 Cauliflower & methi chur chur
Guacamole Puchka CO1

Practical 3 Lachha Parath Tacos

Sheermal Pizza

Potato sphere chat with green apple CO1

Practical 4 Chicken Tikka Meat ball roast tomato makhani

Mushroom Kulcha

Unit-2 Fusion Indian Cuisine II

Tofu Medu wada Sambhar/ Gun Powder CO2

Practical 5 Chettinad Murgh Kheema Curry Leaves

Lemon Seviyan
Mussllam Roganjosh CO2
Practical 6 Kashmiri Morel Pulao

Bathua Potato Raita

Sweet and sour Chicken Wrap
CO2
Practical 7 Vegetable noodle with Rassam

Oriental Kofta Peanut butter sauce

Unit-3
Tofu Medu wada Sambhar/ Gun Powder
CO3
Practical 8 Chettinad Murgh Kheema Curry Leaves

Lemon Seviyan
Mussllam Roganjosh CO3

Practical 8 Kashmiri Morel Pulao

Bathua Potato Raita

Sweet and sour Chicken Wrap
CO3
Practical 9 Vegetable noodle with Rassam

Oriental Kofta Peanut butter sauce

Self-study topics for Advanced Learners: how different cultures' culinary traditions can be fused
with Indian cuisine.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Create innovative fusion Indian dishes using a combination of traditional Indian ingredients and
techniques with international flavors.

2. Conduct surveys, analyze customer feedback, and develop recommendations for improving
aspects such as ambiance, menu presentation, and staff training.

Page | 234
 3. Put a creative spin on the popular Indian street food.

4. Reinvent the traditional Gujarati snack by using different types of millets.

5. Explore the fusion of traditional Indian bread (naan) with the bold flavors of blue cheese, resulting
in a unique culinary experience.

F. TEXTBOOKS/ REFERENCE BOOKS

G. TEXTBOOKS

T1: Theory of Cookery, K. Arora, Frank Brothers & Company, 9th Edition
T2 Food Production Operations: Parvinder S Bali, published by Oxford University, publication year -
2014
T3- Prashad Cooking with Indian Masters J Inder Singh Kalra Allied Publishers Pvt. Ltd. May 2022
Reference Book

O. REFERENCE BOOKS

R1: Modern Indian Cooking: Hari Nayak, Echo Point Books & Media, August 2019
R2: Indian Cuisine for the European Taste: Ravneet Kaur, May 2021.

P. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 10-12 45 Graded
each Practical
worksheet
2 Exam 10 marks for 1 per 10 Graded
one MST semester
3 Experiential 5 marks 1 per 5 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 2 Graded

Page | 235
 Q. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 1 0 0 0 0 0 0 0
CO2 1 0 2 0 0 0 0 0 0 0
CO3 2 2 2 0 0 0 0 0 0 1
CO4 2 2 2 3 0 0 0 0 0 0

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO4 0 0 0 0 0 0 0 1 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 236
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Cookery of East & West Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Gagandeep Passi
24HCP 308
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

In this course students will be introduced about the food prepared in East and West part of India. They will
Practically learn about the raw material and equipments used to prepare various regional food items.

B. COURSE OBJECTIVES:

1. To develop the skills related to preparation and plating of Indian regional menu.
2. To make the students competent to design, perform and analyze the Practicals by using different cooking
methods and techniques.
3. To introduce the learner to the foundation cuisines from East and West part of India and the ingredients
used by the same region.
4. To incorporate students with the preparation of 2 course menu - including starter, vegetarian and non-
vegetarian dishes with their accompaniments.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Apply the skill set required to prepare the dishes in 1.1,1.1.1, NA 4 1.8
East & West part of India.

CO2 Practical Implementation of use of raw material.

4.1,4.1.1, NA 2 1.8
CO3 Demonstrate the cooking methods and techniques
used to prepare the authentic menu of Indian East
&West cuisines.
1.1,1.1.1,4.1 NA 3 1.8

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Bengal: Vegetable Chop, Chingri Malai Curry, Chorchuri, Ghee Bhaat
Practical 1 CO1

Practical 2 Bengal: Radha Ballabhi, Dak Bangla Chicken, Aloo Posto, Chollar dal, Luchi
CO1
Bihar: Litti Chokha, Duska, Dal Peetha, Mota Rice,Thekua CO1
Practical 3

Maharashtrian: Allo Chiwadi, Murg Kolhapuri, Saoji Batata curry, Varan bhat CO1
Practical 4

Unit-2
Page | 237
Practical 5 Maharashtra: Kotimbir Wadi, Kombdi Chi-rassa, Dal Amti, Bhakri CO2

Practical 6 Gujrati --- Dhokla: SalliMurgJardaloo: GujratiKadi: Undhiyu: Methithepla: Masala CO2
Khichdi: Lapsi.
Practical 7 Rajasthan: Mirchi Bada, Mohan Maas, Bajre ki Raab, Tamatar ki chutney, Methi Bajra
Puri CO2
Unit-3
Practical 8 Rajasthan: Pyaaz Kachori: Lehsun ki chutney: Laal Maas : Malai Sev: Bajre ka
Rotla CO3
Practical 8 Orissa: Dalma, Peetha, Dahi Bada CO3

Practical 9 Orissa: Besra, Santula, Khichdi

CO3
Self-study topics for Advanced Learners: The unique spice blends and techniques used in East and
West Indian cuisines.

E. EXPERIENTIAL LEARNING COMPONENTS [Default Course Projects / Case Studies / Field Projects]

[Mention at least 5-10]

1. Document the traditional cooking methods, regional variations, and cultural significance of these
foods.

2. Field study on Gujarati cuisine, exploring dishes like Dhokla, Salli Murg Jardaloo, Gujarati Kadi,
Undhiyu, Methi Thepla, Masala Khichdi, and Lapsi. Examine the role of spices, seasonal ingredients,
and religious customs in Gujarati cooking.

3. Practical with ingredient substitutions, cooking techniques, and presentation styles while
preserving the essence of the original recipes.

4. Create multimedia content showcasing local ingredients and cooking traditions.

5. Develop fusion dishes that combine elements of two or more regional cuisines.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Quantity Food production operations & Indian Cuisine: Parvinder S. Bali, Oxford,April 2011

T2: Principles of Food Production Operations: Yogesh Singh, Dreamtech Press, January 2019

ii. REFERENCE BOOKS

R1: Indian Cuisine: Authentic Flavours from the Land of Spice, Vivek Singh, DK, October 2020
R2: A Taste of India: Madhur Jaffrey, John Wiley & Sons, March 1988

R. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

Page | 238
 [Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

S. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 0 2 0 0 0 0 0 0 2
CO2 2 0 2 1 0 0 0 0 0 1
CO3 2 1 1 2 0 0 0 0 0 2
CO4 2 0 2 1 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 1 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 3 0 0
CO4 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 239
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Cold Meat & Processed Food Category Type

Course Code: Course Coordinator: 0 0 4 2 2 4 Elective Practical

Gagandeep Passi
24HCP 309

Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of Stocks Components and its Preparation , it is followed by the study of
different continental menus and The course further give exposure to the knowledge of cooking techniques

B. COURSE OBJECTIVES:

1. To impart the learning of cold meats and their applications.

2. To provide the concept of using the processed meat and their accompaniments.
3. To give inputs on handling the various ingredients and molding textures.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Exhibit the making of cold foods and types of N/A 1 1.8
forcemeat. 4.1.1

CO2 Practice the use of gelatin like dry gelatine and N/A 3 1.8
gelatin concentration. 4.1.2

CO3 Practical the making of Mousse and mousseline. N/A 3 1.8

4.2.1

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Farce
Pate CO1
Practical 1 Pate en croute

Fish Terrine
CO1
Vegetable terrine
Practical 2 Country Style Terrines

Chicken salami CO1

Practical 3 Pepperoni
Sausages

Gelatin CO1
Practical 4 Aspic Jelly

Page | 240
 Chaud Froid

Unit-2 Contact Hours:10

Cured salmon CO2
Practical 5 Gravlax
Cold Sauce
Carpaccio CO2
Practical 6 Beetroot Carpaccio
Lobster Parfait

Charcuterie board
CO2
Practical 7 Meat Platter
Cheese platter

Unit-3 Contact Hours:10

Meat quenelles
CO3
Practical 8 Cold Mousses,
Cold Mousselines

Ballotine CO3
Practical 8 Galantine
Roulades
Compound Butters
CO3
Practical 9 Herb Butter
Cured Eggs

Self-study topics for Advanced Learners: history, techniques, and various components of
charcuterie, including meat selection, seasoning, curing, and presentation.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Analyze the techniques and variations of making pate en croute, including different fillings and
pastry types.

2. Designing and assembling charcuterie boards featuring items like chicken salami, pepperoni,
sausages, gelatin, and aspic jelly, focusing on aesthetic appeal and flavor pairings.

3. Exploring techniques for curing salmon.

4. Explore different farce (stuffing) recipes and their applications in various dishes, such as pate,
terrines, and roulades, focusing on flavor profiles and texture.

5. Investigating the use of gelatin and aspic in culinary preparations, including savory and sweet
applications

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1Food production operations: Parvinder S Bali, published by Oxford University, publishing2014

T2Culinary institute of America, The Professional chef. 9th Edition, .Publisher : Wiley

Page | 241
 T3Larder che f: MJ Leto,Publisher : Butterworth-Heinemann; 3rd Edition

ii. REFERENCE BOOKS

R1 Food around the World: Margaret. The master chef by jean conil,thery of catering d fosket

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 1 1 2 0 0 0 0 0 0 1
CO2 2 0 2 1 0 0 0 0 0 1
CO3 2 1 1 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with High correlation (3); Medium correlation (2); Low
correlation (1)
SN Program Course Name: L T P S C CH Course Course
Page | 242
 Code-HM209 Appetizer & Canape Category Type

1 Course Code: Course Coordinator: 0 0 3 1.5 1.5 3 Elective Practical

Gagandeep Passi
24HCP 310
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course provides the knowledge of various techniques of making Appetizer & Canapes from different
international Cuisine in Practical. The student will learn about various types of cooking method and
preparations of single bite size dishes.

B. COURSE OBJECTIVES:

1. To provide Students will be able to learn how to utilize the different ingredients and their use to make
various types of appetizers and their filling.
2. To acquainted with proper ingredients used in different Canapes.
3. To understand how to prepare the various Indian style appetizer & canapes

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Prepare various advance International Soup N/A 3 2.1
preparations.

CO2 Uses of different ingredients to make sweet N/A 2 2.1

appetizers uses in breakfast menu.

CO3 To utilize the different techniques and left-over N/A 1 2.1

items use to make canapés.

CO4 N/A 3 2.1

Demonstrate the Indian appetizers/ starter.

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Antipasto Platter
Bruschetta CO1
Practical 1
Caprese Skewers

Smoked Salmon
Caviar Blinis CO1
Practical 2
Tapenade on Toast
Tapas CO1
Practical 3 Potted Shrimp
Membrillo Con Queso Fresco

Zakuski CO1
Practical 4 Kholodets
Stroganina

Page | 243
Unit-2 Contact Hours:10
MuhroomVol-au-vent CO2
Practical 5 Barquettes
Cucumber Cream
Club Sandwich CO2
Subway Sandwich
Practical 6
French Sandwich

Greek Salad
Nicioise Salad CO2
Practical 7
Cesar Salad

Unit-3 Contact Hours:10

Papadi Chat
Pani Puri Corn Chat CO2
Practical 8
Tangy Sprout Tart

Cocktail Samosa CO2

Practical 8 Aloo tikki
Creamy Mash Bread Pakoda
Mini Dhokla
Stuffed Wada Pav CO2
Practical 9
Uttappam Pancake

Self-study topics for Advanced Learners: different types of bread and fillings commonly used in
sandwiches around the world.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Analyze different presentation styles for antipasto platters and create a case study comparing their
visual appeal, balance of flavors, and customer satisfaction.

2. Practical with various ingredients and combinations to optimize a bruschetta recipe for flavor,
texture, and cost-effectiveness.

3. Collaborate with chefs to develop innovative tapenade recipes and create a field project
documenting the process, from ingredient selection to taste testing.

4. Conduct a survey or taste test to compare consumer preferences between club sandwiches and
Subway sandwiches, exploring factors such as taste, price, convenience, and perceived healthiness.

5. Simulate the operation of a street food stall specializing in papadi chat, including menu planning,
pricing strategies, marketing tactics, and customer interaction scenarios.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1. The Appetizers and Canapes Cookbook by Lillian Langseth-Christensen | 1 January 1984
T2. The Canape Book , by Rachel Bell Maiden | 18 May 2008 Reference Book

ii. REFERENCE BOOKS

Page | 244
 R1. Hor’s D’ Oeuvres and Canapes by Arno Schmidt and Inja Nam | 8 May 1996
R2. Nibbles And Bites by Sidsel McOmie | 29 June 2018

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 1 2 2 0 0 0 0 0 1
CO2 3 0 3 1 0 0 0 0 0 1
CO3 2 0 2 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with High correlation (3); Medium correlation (2); Low
correlation (1)
SN Program Course Name: L T P S C CH Course Course
Code-HM209 A La Carte Food Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Elective Practical

Mohd. Shahjahan
Page | 245
 24HCP 312
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with study of basic idea of preparation for running restaurants. It is followed by the study of
mise en place requirements required for the operation. It also explains Popular Indian, Continental and Oriental
dishes and their preparation and assembling techniques.

B. COURSE OBJECTIVES:

1. To give exposure to the students with respect to the restaurant style of food preparation in a stipulated
time limit.
2. To provide knowledge selling dishes for revenue generation.
3. To make the student equipped with the team management required for real time operation as per the
industry demands.

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Prepare a, la cart food for commercial fine dine N/A 1 2.1
restaurant. 4.1.1

CO2 Outline the kitchen operations functioning. N/A 3 2.1

4.1.2

CO3 Asses the restaurant order and prepare dishes as N/A 3 2.1
per guest request. 4.2.1

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Contact Hours:10 CO Mapping

Tandoori Murg
CO1
Paneer Tikka

Practical 1 Vegetable Cutlet

Mint Chutney

Tandoori Salad

Butter Chicken
CO1
Paneer Tikka Masala

Practical 2 Dal Tadka

Naan/Lachha Parantha/Tandoori RotiCO1

Rolled Papadi
Practical 3 Murg Biryani Co1

Vegetable Biryani

Page | 246
 Burani Raita

Cuchumber Salad

Fruit Plate CO1

French Toast with Baked Beans

Practical 4
Egg Benedict with Florentine

Waffle with Maple

Unit-2 Contact Hours:10

Vegetable Broth CO2

Baked Polenta Stuffed with Ratatouille

Practical 5
Pumpkin Ravioli

Green tea smoked Grilled Tofu

Minestrone CO2

Poitrine de Poulet grillee

Practical 6
Demi Glaze

Pomme Puree
Steamed Wonton
CO2
Kung Pao Chicken
Practical 7
Steamed Noodle

Steam Bao Buns

Unit-3 Contact Hours:10
Gold Coin
CO3
Lamb Kongee
Practical 8
Chinese chopsy
Ginger Fried ice
Sand prawns CO3
Stir Fried Egg plant
Practical 8
Thai Basil Chicken
Pad Thai
Chicken Satay
CO3
Nasi Goreng
Practical 9
Mi Goreng Noodle
Vegetable Sambal Ulek

Self-study topics for Advanced Learners: traditional methods and modern adaptations of tandoori
cooking.

E. EXPERIENTIAL LEARNING COMPONENTS

Page | 247
1. Explore traditional Tandoori Murg recipes, Practical with variations, and present the final recipes
along with a detailed report on the cooking process and flavor profiles.

2. Analyze different variations of Paneer Tikka recipes, considering factors such as marinade
ingredients, grilling methods, and accompaniments, to determine the most popular or successful
version.

3. Standardize the recipe for Mint Chutney, ensuring consistency in taste, texture, and appearance
across multiple batches or servings.

4. Conduct a market analysis of Butter Chicken, exploring its popularity, consumer preferences,
pricing strategies, and potential for variations or innovations.

5. Conduct a quality assurance study of Dal Tadka, evaluating factors such as taste, texture, aroma,
and consistency to ensure adherence to standards and customer satisfaction.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1 Theory of Cookery, K. Arora, Frank Brothers & Company, 9th Edition

T2 Food Production Operations: Parvinder S Bali, published by Oxford University, publication year -
2014

ii. REFERENCE BOOKS

R1 Book of Ingredients – Adrian bailey Edition-2,publisher Michael Joseph, 1988

R2 Modern Cookery – Thangam Philip, publisher- Bombay, Orient Longmans

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded

Page | 248
 one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 1 1 0 0 0 0 0 0 1
CO2 2 2 2 0 0 0 0 0 0 2
CO3 2 1 1 2 0 0 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 2 0 0
CO2 0 0 0 0 0 0 0 0 3 0
CO3 0 0 0 0 0 0 0 2 0 0
CO PO correlation matrix of each subject to be mapped with High correlation (3); Medium correlation (2); Low
correlation (1)

Page | 249
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Indian Bakery Practical Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Minor Practical

Saurabh Khurana
24HCP 314
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with learning to prepare various breads, their variants ; using correct equipment,
ingredients and methods for same. This includes learning of setting up menu and recipes for caterings,
cafe, banquet, restaurant etc. This consists of familiarization to storage of breads and cookies and dry
cakes. The course further gives exposure for portion of serving and product’s presentation.

B. COURSE OBJECTIVES:

1. To identify ingredients which are used in breads

2. To measure ingredients as per standard recipe
3. To prepare various Indian Bakery breads using various ingredients

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to prepare the basic and 1..2.2 N/A 2 2.1
stuffed breads

CO2 Student will be able to formulate the recipe 1.2.2 N/A 2 2.1
for various Breads and pastries
CO3 Students will be able to assess the taste and 1.2.2 N/A 3 2.1
the texture of Indian bakery products

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Kulchas and Buns Contact Hours:10 CO Mapping

Methi kulcha
Practical 1 Potato stuffed kulcha
Onion and cheese kulcha CO1

Seasame Buns
Sweet buns CO1
Practical 2
Maska Bun
Sweet corn spinach Buns CO1
Practical 3 Chicken Buns
Caramalised onion mushroom buns

Kadhai Paneer buns CO1

Practical 4 Chicken tikka masala Buns
Malai Mushroom buns

Page | 250
Unit-2 Application of pastries in Indian Bakery Contact Hours:10
CO2
Chicken keema pie
Practical 5
Cottage cheese and pepper quiche

Egg Curry Puff CO2

Practical 6 Methi straw

Jeera Khari
Chilly chicken Roll
CO2
Practical 7 Manchurian Roll

Cheese chilly Roll

Unit-3 Indian Baked Products Contact Hours:10
Osmania
CO3
Practical 8 Shrewberry

Orange Cream cookies

CO3
Dilkush
Practical 8
Manglorian buns

Walnut sidhu CO3

Practical 9
Bhaturu

Self-study topics for Advanced Learners: innovative recipes and cooking methods that blend traditional
tandoori flavors with contemporary ingredients and cooking styles.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Focus on incorporating sesame seeds into bun dough, exploring different shapes and sizes, and
Practicaling with various toppings and fillings.

2. Practical with creamy mushroom fillings, incorporating ingredients like cream, cheese, and
aromatic spices, and exploring different techniques for achieving a rich and flavorful bun.

3. Explore ways to incorporate the flavors of chicken tikka masala into a bun filling, paying attention
to spice levels and overall balance of flavors.

4. Investigate the flavor profile of caramelized onions and mushrooms, as well as techniques for
incorporating them into bun dough and achieving the perfect balance of sweetness and umami.

5. Researching different types of fillings for kulcha, Practicaling with seasoning and spices, and
perfecting the technique for stuffing and baking.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

Page | 251
 T1 On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher: Pearson; 4th
edition (December 25, 2019)
T2. Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press, 2018

ii. REFERENCE BOOKS

R1.Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2.Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 0 2 2 0 0 0 0 0 3
CO2 2 1 2 0 0 2 0 0 0 2
CO3 2 0 2 0 0 2 0 0 0 3

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 0 0
CO2 0 0 0 0 0 0 0 0 0 2
Page | 252
 CO3 0 0 0 0 0 0 0 2 0 1
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 253
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Indian Confectionery Practical Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Minor Practical

Saurabh Khurana
24HCP 315
Pre-Requisites: Bakery & Confectionery Operations Practical I
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with learning to prepare various breads, their variants ; using correct equipment, ingredients
and methods for same. This includes learning of setting up menu and recipes for caterings, cafe, banquet,
restaurant etc. This consists of familiarization to storage of breads and cookies and dry cakes. The course
further gives exposure for portion of serving and product’s presentation.

B. COURSE OBJECTIVES:

1. To identify ingredients which are used in Indian confectionary

2. To measure ingredients as per standardrecipe
3. To prepare various Indian Confectionary using various ingredients

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to prepare the basic and 1..2.2 N/A 2 2.1
stuffed breads

CO2 Student will be able to formulate the recipe 1.2.2 N/A 2 2.1
for various Breads and pastries
CO3 Students will be able to assess the taste and 1.2.2 N/A 3 2.1
the texture of Indian bakery products

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Chenna Contact Hours:10 CO Mapping

Chenna Murki
Practical 1 Chenna toast CO1

Baked shahi toast

Practical 2 Millet Shakkar paare CO1

Mawa cake CO1

Practical 3 Lagan nu custard

Alle Bele CO1

Practical 4
Bibinca

Unit-2 Cake and pastries Contact Hours:10

Practical 5 CO2
Page | 254
 Rabri baked Gulab jamun
Gulab jamun cheese cake

Kaju barfi shapes CO2

Practical 6 Almond burfi shapes

Karachi Halwa
Practical 7 Sohan Halwa CO2

Unit-3 Fusion Desserts Contact Hours:10

Carrot Pudding
Jaconde pastry CO3
Practical 8 Moongdal halwa
Baklawa

Paan cheese cake CO3

Practical 8 Cardomom tea mousse
Shrikhand pistachio crumble tart
Practical 9 Sorghum pancake with ragi crumble and stewed fruits CO3

Self-study topics for Advanced Learners: Practical with flavor combinations, ingredient
substitutions, and presentation styles to develop your own unique fusion dessert creations.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Explore the fusion of traditional Shahi Toast with modern baking techniques.

2. Investigate the use of millet flour in traditional Indian sweets like Shakkar Paare.

3. Investigate traditional recipes, ingredients, and preparation methods, and Practical with making
these desserts in a modern kitchen setting.

4. Explore the art of shaping and decorating traditional Indian sweets like Kaju Barfi and Almond
Barfi. Practical with different molding techniques, garnishes, and presentations to create visually
stunning dessert shapes.

5. Explore the use of alternative flours and ingredients in traditional dessert recipes.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1. On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher: Pearson; 4th
edition (December 25, 2019)
T2.Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press, 2018

ii. REFERENCE BOOKS

R1. Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN
Page | 255
The performance of students is evaluated as follows:
Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 3 0 2 2 0 0 0 0 0 3
CO2 2 1 3 0 0 2 0 0 0 1
CO3 2 2 3 0 0 2 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 0 0
CO2 0 0 0 0 0 0 0 0 0 2
CO3 0 0 0 0 0 0 0 0 0 2
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 256
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Modern Indian Sweets Practical Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Core Practical

Saurabh Khurana
24HCP 405
Pre-Requisites: Bakery & Confectionery Operations Practical I
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

This course stimulates the creative thinking of Indian sweet dishes. It also develops skills required for
attempting the fusion of various dishes depending upon the textures, appearance and mouth feel.

B. COURSE OBJECTIVES:

1. To identify ingredients which are used in Indian confectionary

2. To measure ingredients as per standardrecipe
3. To prepare various Indian Confectionary using various ingredients

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Student will be able to prepare the basic and 1..2.2 N/A 2 2.1
stuffed breads

CO2 Student will be able to formulate the recipe 1.2.2 N/A 2 2.1
for various Breads and pastries
CO3 Students will be able to assess the taste and 1.2.2 N/A 3 2.1
the texture of Indian bakery products

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Chenna Contact Hours:10 CO Mapping

Chenna Murki
Practical 1 CO1
Chenna toast

Baked shahi toast

Practical 2 Millet Shakkar paare CO1

Mawa cake CO1

Practical 3
Lagan nu custard

Alle Bele CO1

Practical 4
Bibinca

Unit-2 Cake and pastries Contact Hours:10

Practical 5 CO2

Page | 257
 Rabri baked Gulab jamun

Gulab jamun cheese cake

Kaju barfi shapes CO2
Practical 6
Almond burfi shapes
Karachi Halwa
Practical 7 CO2
Sohan Halwa
Unit-3 Fusion Desserts Contact Hours:10
Carrot Pudding
CO3
Practical 8 Jaconde pastry

Moongdal halwa
Baklawa
Paan cheese cake CO3
Practical 8 Cardomom tea mousse
Shrikhand pistachio crumble tart
Practical 9 Sorghum pancake with ragi crumble and stewed fruits CO3

Self-study topics for Advanced Learners: History and evolution of pastry-making techniques, such
as jaconde pastry, baklava, and different types of tart bases.

E. EXPERIENTIAL LEARNING COMPONENTS

1. Develop a new recipe for Chenna Toast, considering variations in flavors, textures, and
presentation while staying true to its traditional roots.

2. Practical with baking techniques to create a healthier version of Shahi Toast without
compromising its taste and richness.

3. Investigate the nutritional benefits of using millets in traditional sweets by focusing on Millet
Shakkar Paare. Compare it with conventional recipes in terms of health aspects.

4. Create a fusion dessert by combining Rabri and Gulab Jamun flavors. Practical with different
presentation styles and ingredients to achieve a unique and appealing dessert.

5. Explore the production process of Mawa Cake from sourcing ingredients to the final product.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1. On Baking - Author Sarah R. Labensky , Priscilla A. Martel, Eddy Van Damme Publisher: Pearson; 4th
edition (December 25, 2019)
T2.Theory of Bakery and Patisserie -Author: Parvinder S. Bali, Publisher: Oxford University Press, 2018

ii. REFERENCE BOOKS

R1. Professional Baking – Author Wayne Gisslen Publisher Wiley; 7th edition (September 21, 2016)
R2. Larousse Patisserie and Baking- Author Larousse Publisher Hachette UK, 2020

G. ASSESSMENT PATTERN
Page | 258
The performance of students is evaluated as follows:
Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

[Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 2 2 0 0 0 0 0 3
CO2 2 1 3 0 0 2 0 0 0 1
CO3 3 2 3 0 0 2 0 0 0 1

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 0 0
CO2 0 0 0 0 0 0 0 0 0 2
CO3 0 0 0 0 0 0 0 0 0 2
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 259
 SN Program Course Name: L T P S C CH Course Course
Code-HM209 Dairy Food Processing Practical Category Type

1 Course Code: Course Coordinator: 0 0 4 2 2 4 Core Practical

Saurabh Khurana
24HCP 406
Pre-Requisites: Nil
Co-Requisite Nil
Anti-Requisite Nil

A. COURSE DESCRIPTION

The course begins with the study of learner the implementation of Volume catering concepts - including,
indenting for volumes, Preparation of large quantities and presentation of the same. It will help the student to
understand the Indian regional cuisine and it will prepare them to acquire the skill set need to make the regional
desserts.

B. COURSE OBJECTIVES:

1. To inculcate in the learner about processing of dairy products.

2. To know the techniques of setting the products commercially used in different varieties.
3. To instil the skills required to prepare cuisines from all over the various countries.
4. To introduce to the learner the skills required for the preparation cheese making and processing

C. COURSE OUTCOMES

CO Statement Performance Student Outcome Level of Learning Target

No Indicator Indicator (ABET) (Highest BT Level) Attainment
CO1 Apply the use of milk and dairy food
commercially processing. 1..2.2 N/A 2 1.8

CO2 Analysed the techniques of making the yoghurts.

1.2.2 N/A 3 1.8

CO3 Examine the cheese making , curing and

aging commercially. 1.2.2 N/A 3 1.8

D. SYLLABUS/ LIST OF PRACTICALS

Unit-1 Curd Processing Contact Hours:10 CO Mapping

Boiling of milk
Practical 1 Curdling of Milk CO1
Cream extraction
Butter milk
Practical 2 Preparation of Butter CO1
Preparation of Clarified Butter
Preparation of Curd (Greek Yoghurt) CO1
Practical 3 Preparation of flavoured yogurt (Strawberry Mango,)
Probiotic
Mozzarella Cheese CO1
Practical 4 Cottage cheese
Unit-2 Cheese Making Techniques Contact Hours:10

Page | 260
Practical 5 Processed cheese CO2
Greek Cheese
Practical 6 Semi Hard Cheese CO2
Practical 7 Hard Cheese
CO2
Unit-3 Cheese Application Contact Hours:10
Practical 8 Blue Cheese
CO3
Practical 8 Application of Cheese CO3
Practical 9 Commercial Viability of yoghurt and cheeses
CO3
Self-study topics for Advanced Learners: Aging, ripening, different cultures used in cheese making,
and advanced cheese varieties like blue cheese, feta, or aged cheddar.

E. EXPERIENTIAL LEARNING

1. Analyze the effects of different boiling techniques on the quality and nutritional content of milk.

2. Study various methods of cream extraction from milk and compare their efficiency and yield.

3. Investigate the process of clarifying butter and evaluate its applications in cooking and food
preservation.

4. Practical with different flavor combinations for yogurt, such as strawberry-mango, and assess
consumer preferences and market potential.

5. Investigate the health benefits and market demand for probiotic dairy products, including
formulation and production considerations.

F. TEXTBOOKS/ REFERENCE BOOKS

i. TEXTBOOKS

T1: Food production operations: Parminder S Bali 30 April 2014, Oxford

T2: Prashad Cooking with Indian MastersJ. Kalra and Gupta Singh 26 November 1999, Allied Publishers
Pvt Ltd

T3: Quantity food production, John B Knight Wiley (21 March 2000)

ii. REFERENCE BOOKS

R1: The Master Chef: Jean conil, Sunburst Books, October 1995

R2: Larousse Gastronomique, Hamlyn, October 2009

G. ASSESSMENT PATTERN

The performance of students is evaluated as follows:

Practical/ Lab/ Studio

Components Continuous Internal Assessment Semester End Examination (SEE)

Page | 261
 [Formative] [Summative]

Marks 60 40

Total Marks 100

Internal Evaluation Components

Sr. Direct Weightag Frequenc Final BT CO Mappin Mappin Remark

No. Evaluation e of actual y of Task Weightage Level Mappin g with g with s
Instrument conduct in Internal s g SIs PIs (Graded/
s Assessmen (ABET)
t Non-
Graded)
1 Worksheet 30 marks for 1-8 32 Graded
each Practicals
worksheet
2 Exam 15 marks for 1 per 15 Graded
one MST semester
3 Experiential 5 marks 1 per 10 Graded
Learning semester
[EXL] -Mini
Projects
4. Attendance NA NA 3 Graded

H. CO-PO MAPPING
Course
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10
Outcome

CO1 2 0 2 2 0 0 0 0 0 2
CO2 2 1 3 2 0 2 0 0 0 2
CO3 2 1 3 1 0 1 0 0 0 2
CO4 2 0 2 2 0 0 0 0 0 2

Course
PO11 PO12 PO13 PO14 PO15 PO16 PO17 PSO1 PSO2 PSO3
Outcome

CO1 0 0 0 0 0 0 0 3 0 0
CO2 0 0 0 0 0 0 0 2 0 0
CO3 0 0 0 0 0 0 0 2 0 0
CO4 0 0 0 0 0 0 0 3 0 0
CO PO correlation matrix of each subject to be mapped with
High correlation (3); Medium correlation (2); Low correlation (1)

Page | 262