SUBJECT CODE NUMBER | SUBJECT | PERIODS/WEEK | Add New | MARKS | Add New | Total Exam Marks | DURATION OF EXAM (Hours) |
Theory | Practical | Sess. | Exam | ||||
THEORY: | |||||||
FP-101 | BASIC CULINARY SKILLS HOT KITCHEN-I (Indian & Continental-Cookery) | 5 | - | - | 100 | 100 | 3 |
FP-102 | BASIC CULINARY SKILLS PASTRY & BAKERY-II (Pastry & Bakery) | 5 | - | - | 100 | 100 | 3 |
FP-103 | SAFETY, HYGIENE & SANITATION (Safe food Handling Procedures) | 2 | - | - | 100 | 100 | 3 |
PRACTICALS: | |||||||
FP-104 | BASIC CULINARY SKILLS HOT KITCHEN-I(Cookery) (Indian & Continental) | - | 8 | 40 | 60 | 100 | 6 |
FP-105 | BASIC CULINARY SKILLS PASTRY & BAKERY-II | - | 8 | 40 | 60 | 100 | 6 |
FP-106 | COMMUNICATION | - | 2 | 40 | 60 | 100 | 3 |
FP-107 | PROJECT | - | - | 40 | 60 | 100 | - |
FP-108 | INDUSTRIAL TRAINING | 6 Months | 6 Months | - | - | - | - |
TOTAL: | 12 | 18 | 170 | 480 | 650 |
WhatsApp us