At the end of the programme
It promotes the entrepreneurial thinking and practical approach provides the exposure to students to document the recipe and develop the new recipe in culinary Industry.
Demonstrate how the organizational behaviour and organizational practices can aid in improving the performances and wellbeing of people at work in the department of Food and Beverage Production.
Demonstrate the knowledge of planning and operation of various Food service outlets.
Design an accounting and financial information systems for a culinary organisation for management decision making.
Ability to conduct investigations and apply effective marketing management practices in food and beverage production.
Understand consumer behaviour and the use of appropriate pricing strategies to increase profitability.
Assess the forces of globalisation and its impact on the culinary industry.
Develop proper food styling and presentations, with emphasis on dietetics and nutrition.
Apply principles of ethics in professional environment, giving importance to Food safety and environment within the norms of the culinary industry.
Function effectively as an individual and as a member or leader in diverse teams, and in multidisciplinary settings.
Communicate effectively on various culinary activities with the organisation and society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
Demonstrate the knowledge of planning and operation of various Bakery outlets.
Recognize the need for and have the ability to engage in independent and life-long learning in the broadest context of changing trends in the culinary industry.
After completing this programme, students will able to get the job as a Junior Management Level in Kitchen department.
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