Course Objectives:
This course will enable the students to –
1. Gain knowledge on quantity food production, menu planning, purchasing and inventory control
Course Outcomes (COs):
Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to – COFN81: Plan menus for various food service organizations within specific budgets.
COFN82: Plan recipes for different cuisines at a large scale
COFN83: Plan menus, do pricing and undertake sale of the product
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Approach in teaching: Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion
Learning activities for the students: Self learning assignments, Effective questions, presentations, Field trips |
Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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