Program Structure forB.Sc Culinary Studies (2018-19 Onwards )

Course DetailsName of Course –B.Sc Culinary Studies Duration – 3 years / 6 SemSemester –I Semester –I Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-101 Foundation –I 2 8 20 80 20 80 200 2 4 CS -102 –I 2 2 20 80 20 80 200 2 4 CS-103 International Cuisine -I 2 8 20 80 20 80 200 2 4 CS-104 Bakery Foundation- I 2 2 20 80 20 80 200 2 4 CS-105 Food Media-I - 2 20 80 100 4 CS-106 Kitchen Management- I 2 20 80 100 2 CS-107 Event Management-I 2 20 80 100 2 CS-108 Communication Skills 2 20 80 100 2 CS-109 Computer & IT 2 20 80 Total

Semester -II Course Details- Name of Course –B.Sc Culinary Studies Semester –II Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-201 Foundation –II 2 8 20 80 20 80 200 2 4 CS -202 Indian Cuisine –II 2 2 20 80 20 80 200 2 4 CS-203 International Cuisine -II 2 8 20 80 20 80 200 2 4 CS-204 Bakery Foundation- II 2 2 20 80 20 80 200 2 4 CS-205 Food Media-II - 2 20 80 100 4 CS-206 Nutrition & Dietetics 2 20 80 100 2 CS-207 Event Management-II 2 20 80 100 2 CS-208 Communication Skills-II 2 20 80 100 2 CS-209 Computer-IT Total

Duration – 3 years / 6 SemSemester –III Semester –III Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-301 Foundation –III 2 8 20 80 20 80 200 2 4 CS -302 Indian Cuisine –III 2 2 20 80 20 80 200 2 4 CS-303 International Cuisine III 2 8 20 80 20 80 200 2 4 CS-304 Bakery Foundation- III 2 2 20 80 20 80 200 2 4 CS-305 Food Media-III - 2 20 80 100 4 CS-306 Kitchen Layout & Design 2 20 80 100 2 CS-307 Event Management-III 2 20 80 100 2 CS-308 Communication Skills-III 2 20 80 100 2 CS-309 Computer-IT Total 15 1 16 160 640 100 400 1300 16 20

Semester -IV Semester –IV Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-401 Foundation –IV 2 8 20 80 20 80 200 2 4 CS -402 Indian Cuisine –IV 2 2 20 80 20 80 200 2 4 CS-403 International Cuisine IV 2 8 20 80 20 80 200 2 4 CS-404 Bakery Foundation- IV 2 2 20 80 20 80 200 2 4 CS-405 Food Media-IV - 2 20 80 100 4 CS-406 Research Methodology 2 20 80 100 2 CS-407 Event Management-IV 2 20 80 100 2 CS-408 Communication Skills IV 2 20 80 100 2 CS-409 Computer-IT Total 15

Program Structure forB.Sc Culinary Studies (2018-19 Onwards )

Course Details Name of Course –B.Sc Culinary Studies Duration- 3 Years / 6 Semesters Semester V & VI will Industrial Training

INDUSTRIAL EXPOSURE TRAINING

No. of Code Subject Marks Credits Internal Viva Voce Total Food Production Training Report Cs- Presentation 56oIT Viva Voce Appraisal Report 20 80 100 6

Food Production Foundation Semester -I Module 1 Introduction to Culinary Art

Aims & Objectives of cooking food Levels of Skills & experience Attitude & behavior in Kitchen Carrier avenue open to chefs Classical Kitchen brigade Organizational structure of the Kitchen Modern Staffing in various categories Hotels Layout of Kitchen Department Equipments& Fuel used in the Kitchen----- 1. Identification classification & uses of equipment. 2. Capital & Operational equipment 3. Types & use of various Knife 4. Care & maintain of Kitchen department 5.How to choose a fuel used in kitchen Duties & responsibility of various chef Co-ordination of kitchen with other department

Module 2 Types and Sections of Kitchen Commissary Butchery Main Kitchen (Indian, Western & Chinese) Garde Manger Satellite Kitchen Bakery & Confectionery Pantry Kitchen Stewarding Show Kitchen Cafeteria Kitchen Walk-in cooler & walk-in freezer

Module 3 Preparation and Mixing of ingredients Washing Peeling & Scraping Pairing Cutting Grating Grinding Mashing Sieving

Milling Steeping Centrifuging Emulsifying Evaporation Homogenization Beating Blending Cutting in Creaming Folding Kneading Pressing Rubbing in Rolling in Stirring Module 4 COOKING TEMPERATURES&METHODS OF COOKING Heat Transfer & its relationship to Food Preparation British Thermal Unit (BTU) Heat Fusion Thermal Conductivity Induction Cooking Heat Removal-Cooling Freezing of Foods Thawing of Foods Re-heating of Food Efects of Heat on Foods Boiling Poaching Stewing Indian Dum Phukt Braising Frying a) Shallow b) Deep Baking Roasting Spit Roasting /Indian Roasting Microwave Cooking Blanching Module 5 SENSORY, IDENTIFICATION & EVALUATION OF FOOD INGREDIENTS Organoleptic Sensory Evaluation (wherever necessary) (Taste, smell, hearing, eyes) Identification of Ingredients Presentation Basic Factors of presentation (temperature, flavor, colour, shapes)

Texture & Consistency (Firm & Close, short & crumbly, spongy, light & even, flaky, coarse, tough, hard, roping, pouring, soft peak, medium Peak, stiff peak). Module 6 Vegetables cookery- ( Name & classify different vegetable state, nutrient value of vegetables Introduction to vegetables & their French names Pigments & color Changes Effects of heat on Veg. Controlling and changes in texture. Controlling and Changes In flavor Controlling and Changes Nutrient loss Cuts of veg. Some Indian cuts of veg. Explain factor while considering vegetables Explain how vegetables is to be stored Demonstrate the use of suitable methods while preparing & using vegetables

Indian Cuisine Semester – I

Module – 1 Quantity Food Production- Equipment .Selection of Kitchen Equipment Equipment required for mass/volume feeding Heat and cold generating equipment Care and maintenance of this equipment Modern development in equipment manufacture

Module II Menu Planning Basic principles of menu planning – recapitulation Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Units Planning menus for; School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway Nutrition factors for the above

Module III Purchasing and Indenting for Volumes

Principles of indenting for volume feeding Portion sizes of various items for different types of volume feeding Modifying recipes for indenting for large scale catering Practical difficulties while indenting for volume feeding Purchase Systems and Specifications Storage for Bulk Inventory Control in Stores Control Procedures to Check Pilferage and Spoilage Portion Control of Food

Module IV Planning for Volume Catering Principles of planning for quantity food production with regard to  Space allocation and Optimum Utilization of Space  Basic Stages of Design for a Catering Establishment  Equipment selection Staffing and Resourcing Module-V Volume Feeding Institutional and Industrial Catering  Types of Institutional & Industrial Catering  Industrial Catering  Army Mess  Hospital Catering  Off Premises Catering Theme Banquets

 Central Processing Unit  Airline Catering  Railway Catering  Marine Catering  Problems associated with this type of catering  Scope of development and growth Hospital Catering  Highlights of hospital catering for patients, staff, visitors  Diet menus and nutritional requirements Off Premises Catering  Reasons for growth and development  Menu planning and theme parties  Concept of a Central Production Unit  Problems associated with off-premises catering Mobile Catering  Characteristics of Rail, Airline (Flight Kitchen and Sea Catering  Branches of Mobile Catering

International Cuisine Semester – Semester I

Module 1 Introduction to classicalcuisine

 introduction to British cuisine.  geographical location and region of UK  Basic and popular ingredients of British cuisine.  specialty dishes of British cuisine  herbs, condiments and proprietary sauces  British meats and seafood’s

Module 2 Cuisine of Italy

Cooking equipment and fuel sources. Usage of tripod & cauldron cooking techniques. Rome’s rule of the world & importation of cooking techniques & cuisine. Evolution of Italian cuisines renaissance. Importance of the tomato to Italian cuisine. The question of pastas & red sauces. Ingredients used in Italian cuisine, Herbs & spices used in Italian Cuisine. Antipasto Minstre Pasta Risotto Pesce (fish) Pollo (chicken ) Agenllo (lamb ) Vitello (veal ) Manzo (stake ) Maiale (pork Verdura (veg) Polenta( Food Preparation of Italian Menu

Antipasta- FunghiMarinata ( Sicily), MelazaneMalinata ( Tuscany), Pepperoni RipienaFeittata Di pomodori,

2. Minestre ()- Biddo, Zuppapavese Passto d spinaches,

Minestrone Di-RisoalkeTascany.

3. Pasta – Tagliatelle Al Bullo, Lettuccine al pothodore, Lasagne Verdi al Forno, Cannelloni Napoletana.

4. Rissotlo ()- RissetoMelanese, RissetoMalanara, Risseto al funghi

5. Pesco (fish)- PromphertallaLivornese Promphertallacalabrese Promphertallacartoccio Promphertallapiatto

6. Pollo (Chicken) – PolloallaCacciat era ( Limbeia) PollodisossatoRipiene ( Emilia Romagna) PolloallaDiavola (Tuscany) Pollofritto

7. Agnello (Lamb) – lostoleitta D' Agnello(Tuscany D' Agnelloarrosto Agnelluconpeperoni(Amruzzi)

8. Vitello (Veal) - Costoleittaalla Milanese (Lombardy) Ossobro( lombaldy) Vitello Al Limone Saltimbocca AllaRomana(Eurilica

9. Manza( steak) – BistecaallaFlorenting( Tuscany) Manzo BrasatoAllaLombarda (Lombardy Bracioletle( Campania) Polpette Di Manzo Fiorentina(Tuscany

10. Maiala( Porks) – Arista AllaFiorentina( Tuscany), Costoleita Di MaialeAllaNapolitana( Abrugzi ) MaialeUbriacu( Tuscanny

Polenta Con Saisicce( Lombardy)

11. Verdure (Vegetables)- FunghiFriti Sformati Di Verfurei MelazaneAlla Patmigiana(Campania) CauolfioriFritti SpinachiSaltati

Polenta – Polenta ( Lombardy)

Pizza – Pizza Dough Pizza AllaMarinara(compania) Pizza con Cipole( compania) Pizza Nipoletana

Module –III The Cuisine of France Cooking Equipment & fuel sources Usage of rotisserie, Tripod, & cauldron cooking techniques The desire for satiety &vairiety The Usage of food products, condiments, wines & small sauces in French cooking Production of French Menu Usage of Rotissarie Methods of cooking by water Media, feet Media and dry Media 17- Course French classical Menu with ingredients used in each Louse the preparation Method Assembly Method Cooking Molecules Herbs & spices used in French cooking

Module 4 Chinese Cuisines The five schools of Chinese cooking Cooking equipment & fuel sources Usage of tripod cooking method Planning a Chinese Menu The Demand of variety color textured and balance in Chinese cuisine Principal assembly & construction

Principal of cooking Principal of Seasoning Principal of finishing saucing Principal of Severing Chinese cooking Processes Stir frying Steaming Dimsum(momos) Seafood Chicken Lamb Steak Pock Veg Bean curds(tofu)) Rice Noodle Dessert Art of Tea

Module 5 Appetizers and Garnishes Appetizers and Garnishes Introduction Classification of Appetizers

Garnishing Hors D' oeuvres Popular Traditional Appetizers from the World Modern Plated Appetizers Module 6 ` Introduction to charcuterie Introduction to charcuterie – Types & Varieties Casings – Types & Varieties Fillings – Types & Varieties Additives & Preservatives International variations in Brines, Cures & Marinades Types of Brines Preparation of Brines Methods of Curing Types of marinades Uses of Marinades

Bakery SEM –I Culinary Studies

Module 1 Basic of Bakery and Patisseries Difference between Bakery and Patisseries Introduction to major and Minor Equipments of Bakery Bakery Organization Basic Bakery Theory and Terminology Module 2 Basic Commodities Used in Bakery and Pastry Introduction Flour Structure of Wheat Grain Types of Flour Gluten Free Flour Raising Agents Fats and Oils Usage of Fats and Oils in Cooking and Baking Rendering the Fat Clarifying Butter Milk and Dairy Products Cream Sweeteners

Module 3 Introduction to Bread Fundamental Theory and Concept related to Bread Ingredients used in Bread making Principle behind Bread Making Equipments Used in Bread Making Baking of variety of Regional Bread Specialty Bread Gluten Free Bread Multigrain Bread Sour Bread Bagles Brioche Seasonal and Flat Bread

Module 4 Yeast Structure of Yeast Production of Yeast Types and Composition of yeast The role of yeast during fermentation Functions of yeast in Bakery Products

Module 5 Sugar and

Sugar & its importance Types of Sugar Cooking stages & temperatures of various stages Uses of Sugar

Salt Salt Introduction Usage of Salt in Bakery Function of salt

Module 6 Fats, Oils, Levering agents, and Moistening agents

Fats Oils Leavening Agents Methods and Functions of Leavening Moistening Agents Water Milk

Module 7 Improvers and Emulsifiers Types of Improvers Emulsifiers

SEM I- Kitchen Management –I

Kitchen Management Syllabus –SEM- I

Module – Layout of Main Kitchen of 5-Star Hotel with various I subsection of kitchen. Meat Processing area, Kitchen Area Grade manger Continental Section Indian Section Bakery and Confectionary Classical Brigade of Kitchen with duties and responsibilities of various chef of the kitchen section. Personality traits of Chef. Module II Importance of Personal hygiene in Kitchen. Uniform & Protective Clothing Safety procedure in handling kitchen Preparation of duty rotas of work according to subsection of kitchen Food hygiene— Food Hygiene Definition Modes of transfer of food Poisoning bacteria Food Handling Refrigeration & Storage Dishwashing & washing Module 3 Production Planning and Scheduling Open Procedure Closed Procedure Cleaning Procedure Indenting Standard Purchasing Specification Receiving Issuing Storing

Module 4 Production Quality and Quality Control Pilferage Spoilage Portion Control

Module 5 Forecasting and Budgeting Forecast Production number

Computing Cost of Menu Yield Management Module 6 Kitchen Design Location of Kitchen Workplace Design Floor space or work ails space Work surface space Material , Hand equipment & Utensil storage Workplace environment The equipment – Heavy equipment Indian Kitchen Equipment Chinese Kitchen Equipment Continental Kitchen Equipment Bakery Kitchen Equipment Space requirement estimation layout kitchen.

Food Media-I

Sem-I

Module 1 What is Photography? What is photography The image process, Image quality , The uses of photography, Composition, Guiding the eye

Module – 2 Fundamental of Light – Lighting Basic Types of Lights Sources Natural Light & Artificial Light Quality of light Contrast Inverse Square Law Exposure & Development Spectrum , Recording Color, & Color

Module 3 The Tools The Right camera Lens Choice The work Station Tripod and Studio stand Taking Care of Business Tools for digital Artist.

Module -4 Camera Camera Controls View Finder Camera SLR Camera Media format cameras Manual focusing Auto focusing , Short shutter time Long shutter time How shutter work Depth of field Lens Aperture Aperture effect Exposure Measurement Stabilizing Camera

Photography equipment

Event Management- I Sem –I

Event Management Semester - I Culinary Studies

Module – I Type of Events Size of Events Concept and Design of Events Logistic of Events Feasibility and SWOT Analysis of Events Module II Legal requirement for Events Licenses Stakeholder and Official Body Contract Module III Financial Management Budget Break Even point Profit and Loss Statement Cash flow Analysis Balance Sheet Financial Control Payment

Module IV Planning Develop mission of Event Purpose Statement of Event Aim of Event Objectives of Event How to prepare Event Proposal Planning tools

Module V Risk Management Process of Risk Management Points to be Consider for risk management Emergency response of Risk Management Standard for Risk Management

Communication Skills- I Sem-I

English- Sem- I – Culinary Studies

Module I Introduction to Business Communication Definition, Basic Form of Communication Communication Process Effective Communication Development of Position, Personal Attitude, SWOT Analysis Principles of effective Communication Modes of Communication Trends in Hospitality Communication Module 2 Grooming Standards Grooming Standards in Hospitality, Importance of Attire Vocabulary Basic Self Introduction Greeting of Standards Dining Etiquettes Formal and verbal Communication Importance to Manner Etiquettes Importance to body language Importance to Posture. Module 3 Corporate Communication Formal and Informal Communication Network Barrier in Communication Group Discussion Mock Interview

Module 4 Writing Skills Drafting a Resume Drafting a Formal Letter Drafting a Informal Letter Drafting a Business Letter Drafting a sales Letter Module 5 Formal Letter Covering Letter for Self Introduction for a job vacancy Leave application to your employer Business Letter for extending a business proposal

Letter to news paper extending an invitation to cover your events A formal letter of resignation’ Formal Writing Styles Complex Objectives ,Full Words & Third Person Module 6 Informal Letter Letter to a friend informing about your college activities Letter to your parents informing about progress in your job or college Informal writing Styles- Simple Contraction and Abbreviation Empathy and Emotion Colloquial

COMPUTER IT –SEM –I

SEM – I–CULINARY STUDIES - INFORMATION SYSTEM - I

Unit -1 Introduction to computers 1) Evolution of computers 2) Numbering system in a computer 3) System & Components of a system 4) Basic computer organization 5) Classification of computers 6) Characteristic of computers

Unit-2 Introduction to MS-office 1) MS-office suit introduction 2) MS-word introduction 3) Components of MS-Word 4) Operation performed in MS-Word

Unit-3 Advanced working in MS-word 1) Mail Merge 2) Micros 3) Hyperlink 4) Advanced feature of MS-Word

5) Converting files into PDF 6) Spelling and grammar check

Unit-4 Introduction to PowerPoint 1) Starting with PowerPoint 2) Components of PowerPoint windows 3) Creating presentation 4) Formatting presentation 5) Working with design templates

Unit-5 Advanced working with presentation 1) Inserting graphics in presentations 2) Adding slide transition effects 3) Using slide show 4) Preparing organizational charts 5) Using custom animation

TEXT BOOKS 1. Learn Microsoft Office – Russell A. Stultz – BPB Publication

REFERENCES BOOKS

1. Microsoft Office – Complete Reference – BPB Publication 2. Courter, G Marquis (1999). Microsoft Office 2000: Professional Edition. BPB. 3. PC Software – Shree Sai Prakashan, Meerut

SEMESTER – II

CULINARY STUDIES

Food Production Foundation -II

Sem-II

SEMESTER –II -FOOD PRODCUTION FOUNDATION

Module -1

Classification of fruits & their uses in cooking Introduction : To various fruit & their French names Classification of fruits Fruits in Cooking State nutrition value of fruits, Explain factors to be considered while choosing fruits and explain how fruits to be stored.

Module -2 STOCKS, GLAZES, COOKING LIQUORS& THICKENING AGENTS Introduction Definition of Stock & Glazes Uses of Stock & Glazes Classification of Stock White Stock (fond Blanc) Brown Stock (fond brun) & Indian Yakhni Stock Fish Stock (fumet) Vegetable Stock Neutral Stock Remouillage Court Bouillon Pot Liquor Emergency Stock / Convenience Bases Elements of Stocks & its Characteristics Precautions to be taken while preparing Stock Definition Starches as Thickening Agent Definition of Roux Types of Roux (white, blond, slack, brown)

Other thickening agents White wash (fecule) Cornstarch (corn flour) Arrowroot Module -3 Introduction to eggs Structure of an Eggs Classification of an Eggs. Grade of an Eggs. Types of Eggs Selection of an Eggs Storage of Eggs. Uses of Eggs. Cooking of Eggs for breakfast Nutritional Value of an Eggs.

Identify different types of eggs--, Hen, Duck , ostrich, Goose,Quail, turkey )how eggs are preserved

Explain factors consider while choosing Egg.

Module -4 Seeds , Nuts & Spices

Introduction to seeds Classification of seeds Seeds as spices Selections & storage of Nuts, Selections & storage of seeds

Module -5 Introduction to Rice , Cereals and Pulses—

Pulses & their French Names Common Beans & their French Names Cereals & their French Names & Types Rice-, Origin of Rice Classification of Rice Cereals 1. Identify & Name of Cereals 2. Identify & name cereals grains Identify name of cereals products 3 State the nutritional value of different types of Cereals & Cereals product 4 . Identify Structure of Seed grains 5 Explain the factor to consider while choosing cereals & cereals Product. 6 Explain how cereals and Cereals products are stored.

7 Explain the use of suitable method while preparing cereals and cereals products. Rice growing region in Other Rice Products Cooking Rice How Selection of rice is done

Module -6 Salad & Blessing Composition of a salad Types of Salad Various types of lettuce used in Salad.

Salad Dressing

(Vinaigrette, French, American, English, Italian, Mayonnaise, Thousand Island, Green Goddess, Ranch, Balsamic vinegar & Acidulated Cream dressing)

Emerging trends in salad making Salient feature of preparing good salad , layout of salads, preparing temperature for serving salads, Pasta salad, Meat & Poultry salads, Rice salad, Sea food salads, Fruit salad.

Indian Cuisine –II

Sem –II

Module I Indian Cookery  Introduction to Regional Cooking  Blending of spices and concept of masalas  Composition of different masalas used in Indian Cooking ( wet & dry)  Proprietary masalas blends  Preparation of different masalas – Basic , madras curry powder, sambhar masala, chat masala,madras curry, kohlapuri masala, masala  Popular gravies in Indian Cooking- White, Brown, Tomato, Green, Mughlai  Thickening Agents used in Indian Gravies  Factors effecting eating habits  Heritage of Indian Cuisine  Regional Commodities,Spices & Masalas(Wet & Dry)  Geographical location, historical background  Availability of raw material  Equipment & fuel,  Staple Diet  Specialty Cuisine  Food prepared for festivals and occasions of various states

Module II  Spices of India  Spices of India  Uses of Spices in Indian Cuisine-region wise  How are spices are grown  What is a appearance & taste of spices  Medicinal and other uses of spices  Culinary Uses of spices  Buying and storing of spices  Dill, Celery seeds, , Chilies, Caraway , Cassia, Cinnamon, Coriander, Saffron, , Cummins, Zedoary, Cardamom , Cloves, Asafetida ,Fennel, star onise , bay leaf , mango powder , Nigellia , Poppy seeds, All Spices, Anise Seeds, Pepper, Rock Salt, Pomegranate seeds, Sesame Seeds, Ajowian , Fenugreek Seeds, tripal.

Module III  Masalas  Name the different masala used in Indian Cuisine  Explain different preparation of Masalas  Appearance and taste of masalas  Culinary use of masalas  Buying of masalas  Storing of Masalas  Various recipe prepared from masalas region wise  Garam Masalas , Samber masalas, Goda masalas, Tandoor Masala, panchphoran, kolambimasalas,Khorma masalas , Chana Masalas, Mint masalas, dessert masalas, tea masalas, Chicken masalas Module IV  Dried Herb  How are Dried Herb grown  What is appearance and taste of Dried Herb  How do you prepare dried herb  Medicinal and other uses of Dried herb  Culinary uses of Dried herb  Various recipe from Dried Herb –Region Wise-  LemonGrass, Mint , Curry Leaves, Holy Bessel Module V  Vegetables, Fruits, Nuts, and Pulses, Cereals and Flour  How are Vegetables and Fruits are grown  Which region they are grown  What is the appearance of Vegetables and Fruits  Medicinal and Culinary Uses of Veg, Fruits, Nuts,  Vegetable—Onion, Garlic, Coconut, Melon Seeds, Amla, Cocum, Liquorices, tarmind, Apricot,  Fruits-Apricot, Resins.  Nuts- Cashew Nut, Pea Nut, walnut, Butter nut, Pie Nut, Chironji, Pistachios,Almond ,  White ChiiPeas,BlackChii Peas, Val, Black , GaramLantil, Red Lentil, Yellow Lentil, Horse Gram, Moath, Mung Beans,Butter Beans, Red Kidney Beans, dried Peas, Black eyed Beans  Cereals and Flours— Basmati rice, Patna Rice ,AmberMohar Rice, Red patni Rice, Puf Rice, Flak Rice, Rice Noodles, Rice Flour, Wheat Flour, Broken Wheat, Vermicelli, Jowar Flour, Bajra Flour, , Corn Flour. 

International Cuisine –II

Sem-II

International Cuisine SEM II

Module –I Germany Cuisine Cooking equipment & fuel sources Food Products Importance of in German Cuisine Different type of marination used in Germany Cuisine Cooking Processes Usage of Condiments, Spices and other Seasoning Usage of Cleaning in German Cuisine Mutton Stock and Gherkin Liquor Sausages Dumpling Meat Dishes Thuringia Use of Egg in German Kitchen Use of Wine in German Kitchen Breads – Different Breads eaten along German food

Module 2 Mexican Cuisine Cooking Equipment & Fuel Sources Indigenous food & their influence on European Cuisine Use of Maize in Mexican Diet Use of pepper in its importance in Mexican cuisine Use of Chocolate in its importance in Mexican Cuisine Spices used in the Mexican Cuisine Usage of dry Chilies Ingredients used in Mexican Cuisine Corn , Beans, & Rice , Nuts , Seeds, chocolate, Fruits , Vegetables, dry chilies Salt fish Dried Meat Cheeze Herbs, seasoning & Spices

Alcoholic Drinks, Usage Kahlua

Corn--- Types of corns Product form corn Eg. Corn tortillas, Chalupas, , , Tostadas, fajitas,

Beans ------Different types of Beans How do you do selection of Beans The storage of beans Preparation of Bean

Rice ------Selection of Rice, Storage of Rice, Usage of Rice, cooking tips

Nuts------Selection of Nuts, Storage of Nuts, Usage of Nuts, Cooking tips

Seeds ------Selection of seeds Storage of Seeds, Usage of seeds Cooking tips

Chocolate------Selection of Chocolate, Storage of Chocolate, Usage of Chocolate

Fruits , Vegetables, fruit- vegetables, Chilies’

Prepare Menu Use below fruits, Veg, fruit-Veg & chilies’ in the Mexicans cuisine-- Lime, Oranges, Granadillas Gawas, Mangos, Pineapple, Pears, Coconuts, Pomegranate, Papaya.

Fruit Veg------Avocado, Gucamole, Tomatos, Tomatillos, Banana, Bell Peppers, Noples Chillies – Ancho Chillie, CascabelChillies,Chipotle, PasadaChillies

Vegetables- Sweat potatoes, French beans, corn, jicmas, Squash,Pumpkin, Chayotes

MexcianMeny- Salsa

Module 3 Spanish Cooking equipment & fuel sources

Ingredients used in Spanish cuisine & their main features Cooking technique used in Spanish Cuisine. Sauces & Condiment used in Spanish Cuisine. Spices & Blends used in Spanish Cuisine. Use of olive in Spanish Cuisine. Different types of olive used in Spanish Cuisine. Use of Cheese & Diary Product in Spanish Cuisine. Vegetables used in Spanish cuisine & their preparation like onion, garlic, lentil, cabbage, peas, ternif, cardions, wild Mushroom, Tomatoes, fresh pepper

Spices, Herbs and flavoring used in Spanish Cuisine like saffron, cilanteo, paprika

Herbs – Bay leafs, Corrindor, Oregano, rosemary, thyme, parsley.

Nuts-- Hazel, Nuts, Pine nut

Use of shari Vinegar in Spanish cuisine What is tapas in French Cuisine

Preparation of Spanish Cuisine with use of saltcod, peccadillo, Gallo, Tunna, Swordfish & Shark fish, fish caviars ( eggs ) Cuied& Preserved Fish Scallops & Mussels ( sneaks ) Lopster , crabs& octopus

Module4 South America Cuisine Cooking Equipment & Fuel Sources Ingredients used in South American Cuisine. Cooking Technique used in South American Cuisine. Sauces & Condiment used in South American Cuisine. Spices & Blends used in South American Cuisine.

Spices, Herbs, Flavoring Agents used on South American cuisine.

Diary Production in South American Cuisine. Butter Milk , cheese , Moldy, Velvetta

Fat & oils – Butter, lad & shortening, margarine, Veg oil, sweetener, corn syrup, honey ,karo syrup, Meaple syrup, Molasses, Condiments, Mustard, peanut butter, mayonnaise catch-up.

Spices- Flavoring family Mink

Mustard Union Parsley Pepper Sarsaparilla Vanella Fruits & Veg – Apples, Apricot, Artichokes, Aspheragus, Avogadro, Bananas, Blackberries, blue berries, Cucumber, Broccoli, cabbage, cactus, Dates, Currants, Egg Plants etc Grains – Barley, Oat, sorghum floor, Supawn Wheat Nuts & pie-nuts Almonds, Brazil Nuts, Filberts, Walnuts, Macadamia, Chestnut.

Bakery Foundation-II

Sem-II

Bakery Sem –II Culinary Studies

Module 1 Basic Sponges and Cakes Introduction Pastry Techniques and Principles Sifting Creaming Whisking Rubbing In Folding In Docking Blind Baking Pinning or Rolling Piping Laminating Icing Ingredients Used in Sponge Making Principles Behind Making of Sponges Baking and Cooling of Sponges Basic Sponges Points to be kept in mind while making sponges and cakes Equipment Used in Sponge and Cake Making

Methods and techniques of Cake Making Cake ingredients and its functions Balancing of Cake Formula Characteristic of Cake Scoring of Cake Cake faults and their causes Function of optimal Ingredients in cakes

Module 2 Pastes , Creams, Fillings , and Sauces Introduction Pastes Short Crust Pastes Sweet Pastes Choux Paste Marzipan

Almond Paste Touille Paste Puff Pastry Creams Pastry Creams Creme Chantilly Caprice Cream\Butter Cream Lemon Cream Ganache Sauces Adding Flavor to the Pastry Sauces Common Faults in Sauce Making

Module 3 Laminated Pastries Introduction Puff Pastry Methods of Making Puff Pastry Inverted Puff Pastry Uses of Puff Pastry Preparation of Puff Pastry and Croissant Strudel Phyllo Pastry Common Faults in Laminated Pastry

Module 4 Icing Butter cream Royal Icing Almond Paste or Marzipan Fondant Icing Gum Paste or Pastillage American Frosting Water Icing or Glace Icing Decoration of Cakes

Module 5 Recipes

Standard Weight and Measures Recipe Bread Rolls , Bread Sticks and French Bread Plain Hard Roll , Fruit Bun and Chelsea Bun Salt Bread , Brown Bread and Whole Meal Bread Cottage Bread , Vienna Bread and Masala Bread Sweet Bread , Milk Bread , Fruit Bread and Raisin Bread Hot Cross Bun , Bun Cross Paste Brioche and Plain Dough Nuts Pizza Sweet Rusk , Cherry Rusk and Raisin Rusk Salt Rusk , Masala Rusk , Multigrain Rusk and Dia Rusk

Module 6 Biscuits and Cookies Fundamental Theories and Concept related to Biscuits and Cookies One Stage method

Fundamental theory and concepts related to Biscuits & Cookies  One stage method  Sponge method  Creaming method  Rubbing method  Melting method

Categories of Cookies 3-Basic Cookies & their Mixing methods Understanding Characteristic 0f Cookies and how to manipulate them -Tips for making Successful Cookies

Practical’s Sour cream fudge cookies Brown Sugar Pecan refrigerator cookies Truffled peanut butter cookies Espresso almond biscotti Fudge brownies Golden Coconut Cutouts Citrus butter rings Chocolate almond lady fingers

Piped, dropped, molded, bar, sheet, and stencil cookies

Nutrition Science Semester –II

Sem-II

Module –I Elements of Nutrition  Basic Five Food Groups (Foods included in each group)  Serving size of foods under each group.  Balanced diet (Using basic 5 food groups)

(Assignment - Menu Planning for a day’s diet for adolescents, teenagers, adults, senior citizens)  Water And Its Importance To Health (Water Balance, Dietary sources, Dehydration and Oedema) Elements of Nutrition  Basic Five Food Groups (Foods included in each group)  Serving size of foods under each group.  Balanced diet (Using basic 5 food groups)

(Assignment - Menu Planning for a day’s diet for adolescents, teenagers, adults, senior citizens)  Water And Its Importance To Health (Water Balance, Dietary sources, Dehydration and Oedema)

Module –II Protein - Definition, Composition, Essential and Non- essential amino acids, Protein Quality (only Concept), Concept of Supplementary value of Protein, Protein - Definition, Composition, Essential and Non- essential amino acids, Protein Quality (only Concept), Concept of Supplementary value of Protein

Fats & Oils – Definition, Composition, Saturated and Unsaturated fatty acids, Hydrogenation of oil, Cholesterol (a brief note), Food sources of: (Fat, Oil, Saturated fatty acid, Unsaturated fatty acid, cholesterol), Rancidity of Oil (Concept and Prevention), RDA (Adolescents and adults), Effect of deficiency & excess,

Functions Nutrients Vitamins - Definition, Classification Fat Soluble Vitamins (A,D,E,K) – Functions, Food Sources, RDA (Adolescents and adults), Name of the deficiency disease and symptoms. Water Soluble Vitamins (B Complex and C) - Names of all B Complex, B1 , B2, Niacin, and Vit C with reference to – Functions, Sources, RDA (Adolescents and adults), Deficiency diseases and its symptoms

Nutrients Minerals - Calcium, Iron, Iodine - Classification, Functions, RDA (Adolescents and adults), Rich food sources, Deficiency disease and its symptoms. Sodium Chloride - Importance and Limitations, Food sources

Module 3 Important Foods to be avoided and recommended for Diabetes Mellitus, Heart related diseases (Cardio Vascular), Peptic Ulcer Jaundice, Kidney diseases, Fever and infection, Diarrhea and Constipation  Glossary of Terms Students should be familiar with the glossary of terms pertaining to above mentioned topics Module 4 Food service management and HACCP HACCP principles, HACCP in India. Menu planning

Module 5 Food hygiene and sanitation Significance of Hygiene Importance of personal hygiene, workplace hygiene and food hygiene Definition of sanitation, methods of cleaning and sanitizing Module 6 Food storage and preservation

Types of food storage, FIFO Cleaning and maintenance of storage Significance of food preservation Methods of food preservation Advantages and disadvantages of various methods

Module 7 Food additives

Uses and types of food additives Coloring agents Flavor and flavor enhancers Browning reactions

Module 8 Food adulteration Definition and types of food adulteration Food quality and food standards Food standards in India Common tests to detect food adulteration in milk, sugar, turmeric, chili powder, tea, coffee, semolina flour, , butter, margarine

&oil.

Food Media –II

Sem-II

Semester - II

Module 1 The People & their Roles Home Teams Visiting Team The Process Estimate Confirmation Preproduction canning Day n shoot Post Production The both ends with a invoice

Module 2 Using the Lenses The Photographic Lenses Handling Lenses Lenses Specification Zoom Lenses Normal & Vide lenses Long Lenses Wide angle Lenses Normal Lenses Narrow Lenses Medium Long cal length lenses Very long Lenses Specialist Lenses Image Lenses Light Adjusting features Camera Moments Working with Moments photography in challenging condition.

Module 3 Lights

Manipulating Lights Principals of lights Creating the studios Working with Multiple sources. Light Modifier Lighting setup Portable Flash Using electronic flash

Module 4 Working with color Color & Vision Composing with coloring Color Saturation Color Recording Reduce color Contrast Mixed lightening & Mix whites Color p Digital color Color Management Color settings Input & output

Event Management –II

Sem-II

Event Management Semester - II

Module I Event Marketing Process of Event Marketing Marketing Mix Sponsors for Event Social Media Marketing Digital Marketing Hoarding and Banner Module II Promotion Image Branding Advertising Publicity Public relation How to draft a pre-event and post event media Coverage Draft a invitation to call media to cover the event. How to handle Journalist Model III Staffing Developing organizational Chart for Event Preparing Job description for every event personnel Recruitment and Selection as per event requirement Making duty Rota Training Briefing staff Managing legal requirement Developing Recognition strategies Managing Volunteers Module IV Leadership Developing leadership Skills Managing team Group Development Improving Communication Time Management

Planning and Managing Meeting

Communication Skills –II

English Semester II –

Sem –II

Module 1 Comprehension What is Comprehension How do you Write Comprehension Specie men o f Comprehension Module 2 Precise Writing Introductory remark Uses of Precise Writing Methods of Precise Writing Specimen of Precise Writing Module 3 Essay Writing Introductory Remarks Characteristic of Goof Essay Classification of Essay Methods of Essay Writing Bare Outline Full Outline Writing the essay Specimen Essay Writing ( Writea Essay in your views on FIFa World Cup U-17 Coming to India. Write a Essay in the existing government policies Write an Essay on Hospitality Industry and its growth Write an Essay on Role of Universities in Imparting Formal and technical Education. Write an essay on Present Scenario of tourism In India Write an Essay on Campaign “ Swahch Bharat” Module 4 Paragraph Writing What is the Process of Paragraph Writing Organization of Paragraph Importance of Cohesion in Paragraph With Ex. Lack of topic sentence in Paragraph

Development of Ideas on a Paragraph Vocabulary Choice and its importance in paragraph Module 5 Article Writing Definition Methods of Article Writing How do you select article for writing How do you address your audience need while writing article Steps to be keep in mind while writing an Article Importance and attention to the direct content How to make article interesting How to have good ending in a goof article Common mistake done while writing an Article Title of an Article How do you decide the title of an Article

SEM – II –CULINARY STUDIES - INFORMATION SYSTEM - I

UNIT-1 Internet

1) Introduction to Internet 2) History of internet 3) Equipment needed to connect to the Internet 4) Uses of Internet 5) Introduction to Blogging 6) Creation and maintenance of own blog

UNIT-2Social Digital World

1) Introduction to Social Media 2) Ethical Social profile handling (Instagram, Linked Inn etc) 3) Cyber security ( Email and Password protection, digital signatures etc)

UNIT-3 MS-Excel

1) Introduction to MS-Excel 2) Application 3) Structure 4) Starting with MS excel 5) Components

UNIT-4 Advanced MS-Excel

1) Advanced operation in Excel 2) Functions used in Excel 3) Features of spreadsheet 4) Data consolidation 5) Validation 6) Lookup formulas

UNIT-5Material Management Software (Shawman)

1) Introduction to MMS(Material Management Software) 2) Components and Functions 3) Uses and Working of MMS(Material Management Software)

4) Exports and Reports

Semster-III

FOOD PRODUCTION FOUNDATION

SEMESTER- III

Module- 1 Legumes

Glazed Carrots - Petite Pois a la Flamande - Chou fleur au Gratin - - Legumes aux fine herbs - Epinard a la Crème

Q 1. Discuss & preparation of layout of salad Module- 2 Sauces. Introduction of Sauces Uses of Sauces Thickening Agents of Sauces Components of Sauces Six Mother Sauces’ Derivatives of Mother Sauces & their uses Proprietary sauces Contemporary sauces Making of Good Sauces Modern trends of making sauces Module- 3 Soups Classifications of Soups Making of Good Soups Modern trends of making soup Presenting Soup Garnishing of Soup Accompaniment of Soup New trends in soup topping

Module- 4 Dairy Products Milk & Types of Milk Butter( Origin, Types & Classes) Cream( Origin, Types & Classes)

Cheeses ( Origin, Types & Classes) Yoghurt & its types

Butter Milk Soured Milk Allergens of Dairy Products Characteristic of cheese Mode of serving cheese Processed cheese Cooking of Cheese Care of Cheese Sweeteners & Salt Sugar & its Types Flavor Sugar Jaggery & its types Syrup Uses of sugar Types of Salts Effect of salts on Food Health affects of salts & sugar on Human Body

State nutritional value of Dairy Products Explain Factors while choosing Dairy Products Explain how Dairy Product are stored. Demonstrate the use of S method when preparing & cooking dishes using Dairy Products

Module- 5 Introduction to Meat Physical & Chemical characteristic of Meat Selecting & Grating Meat Processing of whole animal Classification of Meat Categories of Meat Yield taste for Meat Cuts of Lamb, Pork, Beef, Veal.

Identify & Name Different Type of Meats Beef & Veal.Pork, Lamb, chicken Turkey, Duck & Goose. Duck & Goose Furred & Feathered Game Sausages & Salami Ham, Bacon & Cured Meat Q1.State the nutritional value and different types of Meat Q2. Identify different types of Meat. Q3. Describe the Structure of Meat & its effect on preparation & cooking meat.

Q4. Explain factor to consider while choosing Meat. Q5. Explain how meat should be stored Q6. Demonstrate the use of suitable methods when preparing and cooking meat

Module- 6 Fish Classification of – Fish, Shell Fish, Cuts of Fish

Some Famous Spices of Fish – Region wise Classical preparation of Fish. Selection & Storage of sea foods Common Cooking Methods used for seafood’s

Name & Identify type of seafood Fish ( oily white ), Shell Fish , Sea fish Fresh water fish Smoked & Preserved fish Crustaceans Molluses Cephalopod , other edible Sea Creature Sea Veg

Q1. State nutritional value of seafood. Identify cuts of fish. Describe the structure of Fish & its effect on preparation & cookery.

Q2. Explain factor consider while choosing fish. Q3. Demonstration use of suitable method while preparing & cooking seafood’s.

Bakery Foundation-III

Sem-III

Bakery Semester –III Culinary Studies

Module 1 Building Blocks with Sugar Introduction Three Basic steps in preparing sugar syrups for desserts and confections Two ways to determine when a sugar syrup is done Understanding the process of crystallization Ways to control crystallization Two methods to prepare caramel Where Caramel gets its flavours Using Caution when working with sugar Tips for preparing sugar syrups Storage of Confections made from Caramel Practical’s: Simple syrup Chocolate Caramel nut brittle caramel maple sauce Croquembouche Spiked Caramel Dipped nuts Module 2 Creams and Custards Fundamental theory and concepts related to: Creams & Custards  Different fillings used in Bakery & Pastry

Fundamental theory and concepts related to: Creams & Custards  Different fillings used in Bakery & Pastry

Module 3 Meringues Introduction to Meringues  French Meringues  Italian Meringues  Swiss Meringues Module4 Chocolate Chocolate Introduction The Origin of Chocolate Cocoa Butter and Mouthfeel Most Common types of Chocolate

Water and Chocolate Properly Melting Chocolate The Fat Crystal in Cocoa Butter Why Chocolate is Tempered Determining When tempering is Necessary Tempering Two methods of Tempering Determining When Chocolate is Tempered Commercial Tempering Machines What to do with tempered chocolate Blooming Ganache Molding Chocolate

Practical: Jewelled Semisweet Chocolate Drops Espresso Hazelnut Truffles Coconut Truffles

Module 5 Dessert Sauces and Plating

Introduction The Purpose of Dessert Sauces Types of Dessert Sauces Painting a Plate with Sauces How to Layer Different Sauces on One Plate Tips to Follow When Painting Plates with Sauces Garnishes : Adding Depth and Dimension to a Dessert Plate.

Practical: Mixed Berry Couli Cherry Port Sauce CremeAnglaise Rich Chocolate Sauce Apple Cider Bourbon Reduction Sauce

Indian Cuisine –III

Sem-III

Sem III-Indian Cuisine

Module I Regional Cuisines of India Andhra Pradesh & Karnataka- Rice , Coconut Sesame ,Andhra Fish Curry,Moong Dal with Chilli Ginger Chutney, Andhra Curry leaf Chicken, PappadamMasala,Coorgi Pork Curry, Chicken with Coconut &Cashews,PumpkinCurry,Fried Dal Patties, Bamboo Shoot Curry, Hyderabadi Lamb , Cardamon Caramel Creams, Semolina Pudding, SemianPayasa, Karjikai, Pyaz Ki Chutney, Garlic Chutney,Karpodi,Moongphali Masala,

Awadh- Bharwa, Bhindi Masala, TadkaDahi, PalakPakoras,MakaiShahzadi,, Mughlai Chicken, Dum KaMurg,GoshtKandahari, ,KakoriKebabs,AlooDhaniya, ,Cardomom& Pistachio , , GulabJamun, Dum KaMasala,GaramMasala,NargisiSeekhKebab,KhumbShabnam, DahiKe , ArabiKeKebab,Cheela,KakoriKebab,Galouti, , PasandaKebab,DahiKe Aloo, ,Baqarkhani Roti,

Varanasi- BaiganSaiso,DalPuri, Aloo Dahi,DahiBhalla, PalakBhaji,Golgappa,Dahaiwale ,RasMalai.

Bengal- Bengali Garam Masala, ,Khichuri, Kebab Sonargaon, BaiganBharta,Shukto,LaoChingra,Fish Head Dal,Kawswe,TatulIlishBhaja( Fried Tamarind Fish),BhektiRongpuri ( Fish Fry),Bhekti (Whole Fish in Coconut Mustard Sauce),Momos,PatharJhol, Dal Sonargaon,MurghMussallam,AlooBhatey,, Alur Dum, MurgiPosto, BatiChorchori, Mustard Prawns,MishtiDoi, Rasagullas,PaanchPhoren, , Singhara, Kathi Kebab, Aloo Posto, Malpoa, Patisapta,

Goa - Green Mango Curry( Uddamethi),Green Masala Clams, Pickled Prawn Relish( Balchao),Lobster Curry,Red Masala Paste, Lobster Curry,Banana flower Dal, Konkan Bebinca, Chicken Xacuti,

Kashmir - NadruKe Kebab, Kashmiri Seekh Kebab, TabakMaaz,Aloo Dum, Dum Aloo, TsukWangun, Ganth Gobi, Haak, KanGuchhi,Dum Ki Lauki, TamatarMooli, , Gogji, Mujh, HingwaliChukandar,BhuneeMachhalli, MujGaad, DhaniwalQorma,Gushtaba, Rista ,Roghanjosh , Shabdeg, MartswanganQorma, AabGosht, Kabargah ,Kaliya, DarashahiKaliya, AlubhokharaQorma,ShorbaMarag, Kashmiri , Yakhni, Shyaem, Kashmiri Kofte,Shufta, MurgRoganjosh, , Girda,

Kerela - Banana Kalam, Masala Eggs, Crispy Lacy Rice Pancakes, Mini Beetroot , Pineapple Pachadi , Keralan Fishy , Spiced Prawn Kokum Curry, Fish in Coconut Milk,Steamed Fish in Banana Leaf, Tamarind Prawns, Chicken Corriander Curry, Traditional Duck Roast, Vegetable , Lemon Rice, Carrot ,Soothing Lamb Soup, Cabbage Thoran, , Coconut Rice, Steamed Rice Pudding, Egg & Coconut Pancakes,Moong Sprout & Spinach Salad, Papaya Thoran, Coconut Sofflewith Pineapple& Candied Cashews, Neyappam,

Maharashtra- BhelPuri, Bharuchi, Potato & Pea ,SevPuri,Gujarati Spicy Dal, Masala Stuffed Chillies, Relish, Spinach Dal, Moong Dal With Coconut,MasurUsal,BharleliVanghi, VangechaBharit,Fried Bombay Duck, Tomato Mutton, Mutton Biryani,HaldiPanatahiPapplet, BaiganBharata, Prawns Koliwada,BatataRaswala,MangoLassi, Modak,,PuranPoli,, Lagan Nu Kastar, ValsadiMasala,,MuttonKolhapuri,Aamti, Thali Peeth, ,

Parsi-KharaBheeda, Dahi Ma Bheeda,FlowerBatataBhaji , Dhan Dal Patio, PatraniMachli, NariyainaDoodh ma Bheeda ne Colmi, JardaluBoti,,

Punjabi- Tandoori Chat Masala,Hariali Paneer , Kali Mirch, Achari Paneer Tikka,BhuttaSeekhKebab,TandooriAchariKhumb,Matthi,Papri, DahiPapri Ki , PaniPoori,Dal Ki ,Kulche, Aloo Vadiyan ,PindiChana,Bhatura, Tilgul, Pinni, MoticoorLaddu,Phirni,

Rajasthani- Dum Ki Gobi, SarsonJhinga, Dahi Baingan, Bhutteyan Da Kebab, Ram Ladoo,LaalMaas,Kaisher Pulao, KurkuriBhindi, Raan-e-Samode,DaalBati,RanithaGada(Fish Curry),ChaamanMethi,Sweet& Sour Tomatoes, Shami , HadderNadur,TaweKaMurg, AdrakiAloo,Khada Masala Maans, , Til Aloo, SabatBaigan,DalPalak, UradMoga, Boondi , Dal Mewari,ChickenMethi,TomatoChutney,Paneer Tikka, Seb Ki ,AttaKaHalwa,ChurmaLaddoo, GajarHalwa,Kheer, Mirchi , KhastaKachori,RajKachori, RajasthaniBoti Kebab, Heeng Jeera Ke Aloo, Kalakand,

Tamil Nadu-MasalDosa, Madhurwada,PineappleCurry,ThairVadai, Ginger Chutney, Tomato , Vendaikkai Masala( Okra Masala), Tamarind Rice, Tamarind Chutney,, Green Bean , Cabbage Poriyal, Fish Kozhambu,Sambhar, UrlaiSodhi( Potatoes with Coconut Milk &Chilli), Black Pepper Chicken Fry,Dal fried Potatoes, Coconut Rice Pudding with Papaya,Chettinad Sambhar Podi,PoriyalPodi,SambharMasala,, Undrally,RavaDosa, Utthapam, Upama,,Rasam, KesariBhaath,

Module II Dum Cooking Introduction

Origin of Dum Cooking Special Equipment and Their Use Classical Dishes

Module III Tandoor Cooking Introduction Origin and History Types of Tandoor and Their Uses Fabrication of a Tandoor Installation of a new tandoor Basic meat processing and marinating techniques for making kebabs The role of ingredients in kebab Basic Indian Breads made in tandoor Work station set up and workflow Salient Safety Features while Operating a Tandoor

Module IV Rice Cooking Introduction Origin and History of the Cultivation of Rice Types of Rice Basic Rice Preparation Methods Common Rice Preparations in India

Module V : Introduction to Indian Sweets

Introduction Origin and History of Indian Sweets Ingredients Used in Indian Sweets Regional Influences on Indian Sweets Equipment Used in Preparing Indian Sweets Religious Importance of Sweets Comfort Food of India.

International Cuisine –III

Sem-III

Semester –III International Cuisine

Module 1 Japanese Cuisine Cooking equipments& Fuels Sources Ingredients used in Japanese cuisine Cooking Techniques used in Japanese Cuisine. Sauces & Condiments used in Japanese Cuisine. Spices & Blend used in Japanese Cuisine.

Spices, Herbs, flavoring agent used in Japanese cuisine.

Importance of Rice as a staple grain Dashi- Fish flavored which forms the basis of all the dishes in Japanese cooking.

Mirin- Sweat golden brown wine made from rice exclusively used for cooking Used in every Japanese for preparation Miso ( soya been paste)Used as a preservative, An source of salt Used in dressing , Soups, Marinate & Secures

Sake – a clear wine made form Rice used for simmering , Marinating , Braising, poaching, Simmering foods Soya sauce made from roasted soya beans Give different brands of soya sauce.

Section -2

Technique Japanese cooking Steaming Simmering Yakimano (, boiling, pan-frying & )

Preparation in Japanese cuisine made out of spaghetti, curried rice, hamburger.

Draft Japanese Menu with the below mentioned. 1. Appetizer 2. Clear Soup 3. Shashtri 4. Steam Dish 5. Stimmered Dish 6. Deep fried Dish 7. Vinegar flavored salad dish 8. Rice 9. Misosoup, Pickle, Veg 10. Green tea 11. Sushi, its important & varieties

Module 2 Thai Cuisine Cooking equipments& Fuels Sources Ingredients used in Thai cuisine Cooking Techniques used in Thai Cuisine. Sauces & Condiments used in Thai Cuisine. Spices & Blend used in Thai Cuisine.

Spices, Herbs, flavoring agent used in Japanese cuisine.

Leading & supporting flavor of Thailand cuisine. Curries used in Thailand Cuisine. Types of Curries Salads used in Thai cuisine Importance yum in Thai salads Soups- Tomyam Soup Rice & the thai Meals a combination Dipping sauces of thai cuisine Fish sauce-s Nampla Main Ingredients in Thai Cuisine Techniques of thai cooking – Grilling one charcoal, steaming, sterfrying

Equipment used in Thai Cuisine. Woks, Char boiler, clay pot, fusion cooking and its emergency in their cuisine.

Module -3 Vietnam

Cooking equipment used in Vietnam Cuisine Ingredients used in Vietnam cuisine. Cooking techniques used in Vietnam Cuisine.

Sauces & Condiments used in Vietnam Cuisine. Spices & blend used in Vietnam Cuisine.

Spices, Herbs, flavoring agents used in Vietnam Cuisine. Fish Sauce ( Nuocnam ) an essential part of Veithnam Cuisine. Herbs used in Veithnam Cuisine. Asian mint, Flesh Coriander, Lemon grass, Latob, that basil, thaichillies.

Fish & Meat Pock the most popular & sea –bas fish most popular Rice & Rice Noodles Low Tech equipment of Vietnam Cuisine. Clear Broth Soup of Vietnam is a integral part of Vietnam Cuisine.

Module 4 Moroccan Cuisine Cooking Equipment used in Moroccan Cuisine Ingredients used in Moroccan cuisine. Cooking Techniques used in Moroccan Cuisine. Sauces & Condiments used in Moroccan Cuisine. Spices & Blend used in Moroccan Cuisine. Spices & Herbs flavoring agents used in Moroccan Cuisine. Importance of teasers or pickled items in Moroccan Cuisine. Importance of Salads E ntressin used in Moroccan Cuisine. Stews in Moroccan Cuisine. Couscous in Moroccan Cuisine(is a name of ingredients & broad category of dish bored upon it) Explain couscous in Details Moroccan Mint Tea. Moroccan Breads Sauces Veg & Fruits in Moroccan Cuisine. Spices in Moroccan Cuisine. Other essential flavoring of Moroccan Cuisine. Like preserved, form an integral part of Moroccan Cuisine. Charmula Marinate Halissa Spice Pasta Smen( butter ), Warqa ( fleaking Moroccan dough ).

Module 5 Introduction Parts of Sandwiches

Types of Sandwiches Making of Sandwiches Storing Sandwiches International preparations Module 6 USES OF HERB AND WINE IN COOKING Introduction to wines and its variety. Uses of herb in cooking Popular herbs used in cooking. Wines uses in cooking Wine pairing

Kitchen Management-III

Module I Kitchen Layout Kitchen layout, Kitchen Designing – AS per Cuisine of Kitchen. Style of designing of kitchen, Different shapes of designing kitchen with their advantages and disadvantages Layout planning of the kitchen Latest trends in kitchen designing Budget for Kitchen Designing Main Kitchen Layout Coffee shop Layout Indian Kitchen Layout Chinese Kitchen Layout

Module 2 Kitchen Cabinet Classification of Cabinet Manufacturing Different types of Kitchen Cabinet Cabinet Accessories Cabinet doors, nobs, and the material used for same Installation of cabinets Modern trends in kitchen cabinet Kitchen Counter top Module 3 Kitchen Utensils and Equipments Materials used in for making heavy & light equipments Capacity and efficiency of equipments Electrical Consumptions Design and work Feasibility of various Equipments Hoods, Vents and Exhaust used in Kitchen

Module 4 Kitchen Machinery Plumbing Types of Material Used Drainage system VAC Module 5 Kitchen Floors and Kitchen Curtains Types of Floor & their advantages &Disadvantages

& their Cleaning Procedure Kitchen Lighting Selection of Kitchen Lighting Contemporary Lighting Flour sent Lighting Lighting Fixture Lighting Plain Module 6 Material Management

Purchasing Receiving Storing Issuing Computerization of material Management System of inventory Management

Designing of Stores & its work flowplanning

Food Media –III

Sem-III

Module 1 Processing the Image

Processing the Image Color Processing In camera Processing Ram Processing Image proportion File Type & uses Image work Flow Image shop File shop Image Level

Module 2 Burning Dodging Burning Dodging Colour Balancing Cloning, Mask & Selection layers Dark Down effects Basic, Image sharpening

Module 3 Principals of enlarger

Principals of enlarger Dark equipments Black & white Printing Colour Printing Digital Printing Digital Output Presenting you Images Displaying you Images

Module 4 Food & Prop styling fundamental Food & Prop styling fundamental Food Styling

Prop styling tips Styling on location Working with chef

Communication Skills –III Sem-III

Module 1 Report Writing How to write a report Language used for report Writing Length of report Writing What is report writing Elements of report writing Selection and numbering of report writing Structure of report writing Write Styles to be used for report writing Module 2 Press Release What is a Press release How to write a Press release Why to write a Press release Points to be kept in mind before you start Press Release Structure of Press release Disseminating a Press release Timing of Press Release Responding a bad news – Like an emergency press statement Conclusion of Press release Module 3 Resume Writing What is CV or resume Things you should keep in mind while writing CV Mistake and Pitfalls to be avoided while writing CV Golden rule of CV Writing Specimen Module 4 Covering Letter How to write a covering letter Structure of Covering Letter Introductory Paragraph of Covering Letter Content of Covering Letter Statement of Suitability of Covering Letter Main Section /Main body of Covering Letter Closing paragraph of Covering Letter

Module 5 Letter and Memo Writing General Structure of Letter Formal Letter – Wedding Invitation, Thanking Someone for their hospitality or Gifts Thanking someone at Works Memo Writing – How to write a effective business memo Establishing tone of your memo The opening of Memo How to make a good memo, easy to read How to end memo Specimen of Memo

Event Management-III

Sem-III

Module I Operation and Logistics Logistic Polices Procedure Performance Standard Functional Areas Concept Creation Theme Fabrication Light and Sound Handling Vendor Logistic Policies & Procedure Insurance Module II Stagging Choosing Events Sites Developing Theme Conducting Rehearsal Providing Services Arranging Catering Organizing Accommodation Managing the Environment

Module III Safety and Security Crowd Management Plan Major Risk Crowd Evaluation Emergency Planning Implementing Emerging Procedure Safety and Medical Facility Incident Reporting. Module IV Monitoring Control Evaluation Monitoring Controlling System Operational Monitoring and Control Evaluation

Broader Impact of Events Social Media Pre and Post Writ up of the events in Print media

SEM –III –CULINARY STUDIES - INFORMATION SYSTEM - I

UNIT-1Video Editing

1) Introduction to Video Editing 2) Offline and Online Software’s 3) Components and uses 4) Creation and Editing of Own Video

UNIT-2Advanced Video Editing

1) Adding texts and Music 2) Opening Texts, Subtitles, Credits 3) Adding Pictures and Introduction video 4) Audio detach and Exporting

UNIT-3Online Video Editing

1) online and offline Applications 2) Conversion from and to Different formats 3) PC and mobile Applications 4) Different types of Apps

UNIT-4Introduction to Web Designing

1) Web designing Software’s 2) Creating a Web Site: Design 3) Create a New Site 4) Making your first Web Page 5) Marquee Display and page properties

UNIT-5 HTML Formatting

1) Adding Some Content

2) Adding texts, images formatting 3) Web Page Preview 4) Adding background and wallpapers

Semester –IV

SEMESTER IV FOOD PRODUCTION FOUNDATION

Module-1 Fats & oils Name the different types & fats Classification of fats Uses of fats Nutritional value of fats & oils How fats & oils to be stored Uses of fats & oil in food production.

Module-2 Grade Manger Cold Sauces Types of wild sausage. Nutrition value of cold Sauces Storage & handling of cold Sauces Condiment. Q1. List 4 Groups of cold sauces. Q2. Discuss preparation of basic French sauces & how it can valued What is emulsified French & how it is prepared.

Discuss preparation of Mayonnaise& how it can be flavored.

Discuss the role of Mayonnaise as a base for the other cold sauces.

Discuss the preparation boil dressing & how it is prepared.

Discuss the preparation of boil dressing instead of Mayonnaise.

Define. Cocktail Sauces. Cumberland sauce Sauces Horseradish Sauces Mint Sauces 3. Discuss 3 factors involved in the decision to purchase commercial and services such as Mayonnaise or boiled Dressing.

4. What types of containers & temperature should be used for storage of most cold sauces 5. Nutritionally what types of substitution could be made in the preparation of cold sauces to reduce fats, Cholesterol and salt content.

What is the purpose of sause?

Module-3 Gelatin

What is Gelatin How Does it Gel Different type of Gelatin with their definition . How gelatin is Manufactured Various form of Gelatin Uses of Gelatin in Kitchen Handling & storage of gelatin Proportional use of Gelatin

Module 4 Aspic jelly

Definition Various form of & preparation of Aspic Jelly How did you identify good Aspic jelly. Storage of Aspic Jelly Use of Aspic Jelly in Kitchen Classical preparation of Aspic Jelly Using Aspic jelly as a Garniture

Module-5 Forced Meat Types and definition of forced Meat Preparation of various Types of forced Meat Components & their contribution to the whole Meat Role of Garnishing in forced Meat. What do you understand by fabrication & Grinding in forced Meat Storage of forced Meat

Module-6 Mousse Types & Definition on Mousse Components & their contribution to the whole mousse Methodology& Preparation What types of binders are used in mousse preparation? What is commonly used aeration in Mousse What are the Characteristic of high quality Mousse

Module7 Pate&Terrine , Galantine,Balloting,Roulade, Parfait Definition Pate Equipment used to prepare pate. How to prepare pate Assembles Pate Cooking the Pate Finishing & Plating of Pate

Terrines Definition, Equipment used for preparation of terrine preparation method for terrines. Assembling of terrine Cooking of terrine

Galantine Definition Preparation Assembling Layout & Cooking of Gelatin

Roulade Definition of Roulade Eg of Roulade Preparation Method of Roulade Ingredients used for roulades.

Ballotine– Definition and Eg . of Ballotine Preparation Method of Ballotine Ingredients used for Ballotine

Parfait Definition and Ex of Parfaits Preparation of Parfait\Ingredients used for Parfait

Bakery Sem –IV Culinary Studies

Module 1 Frozen Dessert Frozen Dessert Introduction The Importance of Good Sanitation When Preparing Frozen Desserts Two Categories of Frozen Dessert Churn Frozen Desserts Why Churning Is so Important Between Churn Frozen and Still Frozen Still Frozen Desserts Factors that Contribute to Texture Summing up Texture with Mouth feel Building Flavours in Frozen Desserts The Power of Sugar and Salt in Preparing Frozen Desserts Tips for Preparing Successful Frozen Desserts

Module 2 Healthy Baking Introduction How to modify ingredients Containing Refined Grains with Healthier Alternatives to Enrich Baked Goods Fats- Why they are necessary Substituting healthier fats for less healthy fats Some healthier fat substitutions Replacing sugar with sugar substitutes Easy Substitutions How to modify a recipe's ingredients with healthier alternatives The healthier benefits of Chocolate

Practicals:

Fudge Swirl Sour Cream Pound Cake Healthy Chocolate Chip Pound Cake Healthy Lemon Pound Cake Healthier Fudge Brownies Healthy Cinnamon Sugar Flatbread Module 3 Principles of Design of Bakery & International Breads-

 Basic concepts of Design  Basic concepts of figure, ground, line, contrast, pattern, proportion, color, symmetry, movement, unity, and balance.  Principles of two- and three-dimensional design Ciabata Bread Bread Baguett Bread English Muffin Bread Scone Bread Bread Sheermal Bread Multigrain Bread Challah Bread Fougsse Bread Crumped Bread

Module 4 Chocolate & Confectionary Technology & Techniques  Chocolate Production, theory and tempering methods, sugar cooking technique, hand dipping centers, and shell molding  Varieties of ganache, crystalline and non-crystalline sugar confections, nut-based centers, jellies, and aerated confections

Module 5 Advanced Cake Decorating

Advanced Cake Decorating  Butter cream flowers and borders, royal icing, and fondant (draping, crimping, and ruffling).

 Gum paste flowers

 Floral arrangement and tiered cake assembly including splitting, filling, and crumb coating and the usage of marzipan for covering cakes and making flowers, fruits

 Finishing techniques like petal dusting and tiered wedding cake assembly

Indian Cuisine-IV Sem-IV

Semester IV –Indian Cuisine

Module 1 Traditional Home Style Cooking Introduction Concept of GharKaKhana Demand of GharKaKhana in Five Star Establishments Home Style Dishes and their Adaptation in Five Star Hotels.

Module 2 Chatnes& Pickles Green mint Chatins, Garlic and Ginger Cilantros Chatni, Mint and tomato Chatni, Yoghurt Chatni, Cilantros Coconut Chatni, Coconut Chatni, Hot and Soared Chilli Pepper Chatni, Spice bean Chatni, Hot Pepper Chatni with Ginger and Lemon, ZucciniChatni, AvagadroChatni, Mango Chatni, Pineapple Chatni, CanberryChatni, Tomato, and resin Chatni, tarmind and Ginger Chatni, Dried Mango and Fruit Chatni.

Module 3 Oil use on Indian Cuisine Coconut oil, Ground nut Oil Sesame Oil Mustard Oil Ghee Module 4 Sauces used in Indian Cuisine Curry sauce, Curry Sauce with Caramelized Onion Slices, Non Onion Curry Sauce, Tomato Curry sauce with Cadman and cloves Tomato Cream Sauce with Coriander Tomato mustard Sauce Yoghurt sauce with caramelized Onion Cream Saffron sauce Pure Spinach Sauce with Ginger and Garlic Indian style butter with sauce Mushroom Sauce Almond and Sauce Red Bel Paper sauce with Garam masalas Pumkin Sauce Fresh mango and Ginger Sauce Indian White Sauce with roasted sauce Cashew poppy seeds and Mango Sauce Indian and basting sauce Module 5 Breads of Indian Cuisine Cooking Methods for various bread from different region

Different flour used for breads in Indian Cuisine region wise Chappati, Naan, Garlic andn Coriander Naan Spice naan, Sugar bread bal, Red Lentis Pea Cakes, , MisiRooti, , Bhaturas.

International Cuisine –IV

Sem-IV

International Cuisine Semester IV -

Module 1 Menu Planning

Types of Menus Special Menus Printing of Menus Design of Menus Module 2 Western plated food  Introduction of western plated food  The concept of plate presentation  Merging of flavour, shapes and texture on the plate  Emerging trends in food presentation

Module 3 Molecular gastronomy  Introduction to molecular gastronomy  History of molecular gastronomy  Ingredients used for molecular gastronomy  Emerging trends in molecular gastronomy

Module 4 Fusion cuisine  Introduction to fusion foods

 History of fusion foods  Elements of fusion foods  Emerging trends in fusion cooking

Module 5 Food Production Continental

Food Production Continental Portion Continental Std. Recipe Quality Approach Food Cost Analysis Volume Material Pilferage left over food

Module 6 Research and product development  Testing new equipment  Organoleptic and sensory evaluation  Importance of sensory evaluation  Objective evaluation

Speciality Cooking method - Sous vide  History  Advantages and disadvantages  Techniques and uses

 INOVATIVE RECIPE DEVELOPMENT PROJECT – ASSIGNMENT

Food Media- IV

Sem-IV

Sem-IV

Module 1 Shooting food Creating Images that are irrestiable. Creating your own studio Starting your Business

Module 2 Marketing Yourself & Business Consideration 1. Building your portfolio 2. Marketing your Business 3. Adverting yourself 4. Hiring representation 5.Customise promotion

Assignment 1. Shrimp create boys & the big easy Preparation for the shoot. Palace Café Palkway Bakery

Café DU Monde Image post Production Redux

Module 2 Ice cream Scoops & Shakes Ice cream Headaches Ice Cream Scoops More Scoops Is that Legal Shake it up Final thoughts on Ice cream. Module 3 . Would you like a drink with that liquid pours & splashes . Get your Ice cold drink here. Coco- cola Silk milk Spilled Milk Module 4 . Pizza , ,& Pizza pulls In the brick oven Via- Vite Ristorante

Donatos Pizza Stromboli What is pizza pull Carion’s Italian The Pull of cheese Module 5 . Looks Like daylight Natural light with flash Breakfast cereal My front Door Wheat field Pasta & clams Get out there

Module 6 . Chocolate , candy & cookies at Bakery After hours with chocolate Like a box of chocolate powdered donuts Edible art & crafts Waffles to Macaroons Final thought sweets Module 7 . Burgers & Fries An American Classic How a product Rollout works Summer Daze The big Burger Waffle Fries Chicken nut a Burger Take out

Module 8 . Shooting food for Packaging In the supermarket Aisles Pringles Potatoes Crisps Bush’s Bean Chocolate Chip cookies Self checkout.

HOSPITALITY & TOURISM RESEARCH METHOD Course Objective: Research methodology will be taught in the theory class to prepare students how to approach the subject of research project in the semester. To deal with surging information data regarding the various aspects of tourism industry, one should have a working efficiency with research and statistical techniques. The techniques may be applied in collecting, organizing, analyzing and interpreting data for decision-making. These may also be applied for formulating and testing research hypothesis. The course has been designed to equip the students with latest and necessary field techniques and to build a necessary statistical acumen among them. Students will master the skill for- - Writing a research proposal - Constructing relevant tools for conducting research - Conduct a research project using appropriate qualitative and quantitative techniques - Write a research report - Evaluate a research report - Give presentation of report supported by latest aids. Course Contents: Module I: Research Methodology Meaning and objectives of research Types of research Research approaches Need and importance of research Research Method Vs Methodology Research process Criteria of good research Problem faced by Researchers Techniques involved in defining a problem

Module II: Research design and sampling Meaning and need of search design Concepts in research design Different types of research design Important Experimental Designs

Module III:Sample Design Census and sample survey Implication of Sample Design Steps in Sampling Design Criteria for selecting a sampling procedure Characteristics of a good sample design Different types of sample design Measurement Scales Important Scaling Techniques

Module IV: Data collection, analysis and interpretation Collection of Primary data Observation, interview schedule, questionnaire. Collection of secondary data Different methods of collection of secondary data Processing & Analysis of Data

Module V: Preparation of research proposals Selection and formulation of research problem Operationalisation of concepts and constructs

Review of related literature Aims and objectives Hypothesis, Method, Sample and tools. Basic concepts concerning Hypothesis Testing Test of Significance

Module VI: Processing and analysis of data and Presentation Techniques Report Writing & Presentation techniques Processing operations Problems in processing Measures of central tendency

Module VII : Evaluation of research report. Text & References:

Text:  Applied General Statistics by Crovton and Crowder  Behavioural Process in Organizations by Pareek, U.Rao. T.V. &Pestonjee D.M  Professional Hotel Management by J.M. Negi, S Chand & Co, New Delhi  Research Methods . Methods and techniques. Kothari , C.R. , New Age Publishers New Delhi.

References:  Towards Appropriate Tourism– The case of Developing Countries by Peter long Frankfurt  Method of Social Research – New York; The Free Press  How to Complete Your Research Work Successfully by Judith Bell; UBS Publisher, Delhi  How to Research and Write a Thesis in Hospitality & Tourism by James M. Paynter, John Wiley & Sons, New York, USA  Strategic Management by John A Pearce II & Richard B Robinson Jr.  Strategic Management by Samual C Cerco  Quantitative Techniques in Management by Vokra  Quantitative Approaches to Management by Levin I Richerd  Studies in Tourism. Key Issues for Effective Management .SagarSingh,A.P.H. Corporation , New Delhi

Communication Skills-IV Sem-IV Module 1 Group Discussion What is GD How to start GD Communication Skills Interpersonal Skills Leadership Skills Motivational Skills Teambuilding Skills Tolerane Skills Clarity over Ambiguity Listening Skills Presentation Skills Analytical / Logical Skills Tips and tricks for GD Tips -(Understand, Speak, Correlate, Structure, Summarize, , Assert, Articulate, Emphasis, Listen, Quality, Quantity Trick s required for GD-(Knowledge, Alertness of Mind , Out of Box thinking) Do’s and Don’t of GD Role of Evaluator in GD Purpose of GD Module 2 Blog Writing

Planning for Blog Writing How to Choose a topic How to write a outline for your blog Where to start and how to draft blog post Principle of Successive Content Creation How often you should update should creation What should be ideal length of your blog How can you get ideal traffic on your blog How to convert Blogg traffic into Subscriber Can Blog Make Money What should be your 1st post

Module 3 Interview Defintionos Features Types Stages Screening of Interview

Behavioral Interview Technical Interview Telephonic Interview Video Conferencing Teleconferencing

Module 4 Meetings Meetings Chairing a meeting Selling an Agenda Controlling Conversation Participating Listening and taking Notes Being diplomatic – Agree or Disagree Minutes of Meeting – How to write Minutes of Meeting Making Presentation- Introducing a topic effectively Linking and Sequencing Ideas Concluding Responding to question

Social English The 1st 5-minutes Speed Networking Small talk Business Conversation Telephoning –Cheering hand Clarifying Information Telephonic Skills Listening to Different Accents , Intonation, and Note making

Module 5 Case Study How to write a Case study Questions to be asked in Case Study Topic for writing for Case Study Introduction of Case Study Background of Case Study Presentation and Finding of Case Study Conclusion Vocabulary, Spelling, Grammar Used in Case Study 1st, 2nd Drat of case Study Logical Inclusive and thoughtfulness in case study Market research in Case Study

Event Management –IV Sem-IV Module I Career opportunities in Event Management

Module II Drafting in Event Management Event Proposal Sponsorship Proposal Tender Proposal Permission Letter to Various regulation and Govt. Bodies Module Corporate Communication III Invoices Module Summary of 1o Events happened in your city out of IV which two should have been Internationally happened in your City Two Should be events of your own College

SEM –IV –CULINARY STUDIES - INFORMATION SYSTEM –I

UNIT-1 HTML Tables and Forms

1) Page Navigation 2) Page Layout with Tables 3) Adding and deleting rows and columns to the table. 4) Creation of Form

UNIT-2 Online Web designing (Canva, Google Form, Google site)

1) Publishing your website online 2) Creating survey forms using Google forms 3) Extracting and updating the entries

UNIT-3 Photo Editing

1) Introduction to Photo Editing 2) Online and Offline application used for photo editing 3) Adding new Images 4) Conversion from and to Different formats

UNIT-4 Advanced Photo Editing

1) Layers and Images Properties 2) Working with tools and 3D images 3) Creating Animation using different tools 4) Creating Brochure and Flyers