This course will enable the students to –
Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Paper Code |
Paper Title |
|||
CHSC 114 |
Food and Nutrition (Practical) |
The students will be able to –
CO20:Develop the concept of weights and measures, preparing market order CO21:Evaluate the nutritional contribution of and effect of cooking on different food groups CO22:Develop ways of reducing nutrient losses during different methods of cooking and methods of enhancement of nutritional quality of foods. CO23: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
|
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |