Course Objectives:
This course will enable the students to –
Course Outcomes (COs):
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO 20: Develop the concept of weights and measures, preparing market order CO 21: Evaluate the nutritional contribution of and effect of cooking on different food groups CO 22: Develop ways of reducing nutrient losses during different methods of cooking and methods of enhancement of nutritional quality of foods. CO 23: Develop the skill of table setting for different types of menus |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation
Learning activities for the students: Self-learning assignments, Effective questions, Simulation, Seminar presentation
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Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
CONTENTS
e RESOURCES:
· https://www.youtube.com/watch?v=nX4d1xYeNgU
· https://www.youtube.com/watch?v=tbk6qPgCkjU