Course Outcome · Learn from this course will be on fine tuning the cooking methods applied in the basic category. · Understand flavours, textures and Course about the practical use of certain ingredients will be the main focus of this course. · Help in understanding the pre preparation and experimenting of Indian Cuisine with various spices. MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES: Program Outcome Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 M CO2 M CO3 CO4 H = Highly Related; M = Medium L = Low CR-2(PR) BHH253 FOOD& BEVERAGESERVICE OPERATIONS Course Objective---This course provides students with practical skills and knowledge for effective management of beverage service operations. The sessions are designed to provide hands on experience on the various aspects of bar operations and management. The core objective of the course is to instill a culture of responsible attitude towards alcoholic beverages and the practice of responsible service. S.No Topic 01 DispenseBar–Organizing Mise-en-place Task-01Wineservice equipment Task-02Beer serviceequipment Task-03Cocktailbarequipment Task-04 Liqueur / WineTrolley Task-05Bar stock-alcoholic & non-alcoholic beverages Task-06Bar accompaniments&garnishes Task-07Bar accessories&disposables 02 Serviceof Wines Task-01Service ofRedWine Task-02Service ofWhite/RoseWine Task-03Service ofSparklingWines Task-04Service ofFortifiedWines Task-05Service ofAromatizedWines Task-06Service ofCider, Perry & Sake
Course Outcome · Learn from this course will be on fine tuning the cooking methods applied in the basic category. · Understand flavours, textures and Course about the practical use of certain ingredients will be the main focus of this course. · Help in understanding the pre preparation and experimenting of Indian Cuisine with various spices. MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES: Course Outcome Program Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 M CO2 M CO3 CO4 H = Highly Related; M = Medium L = Low BHH253 FOOD& BEVERAGESERVICE OPERATIONS CR-2(PR) Course Objective---This course provides students with practical skills and knowledge for effective management of beverage service operations. The sessions are designed to provide hands on experience on the various aspects of bar operations and management. The core objective of the course is to instill a culture of responsible attitude towards alcoholic beverages and the practice of responsible service. S.No Topic 01 DispenseBar–Organizing Mise-en-place Task-01Wineservice equipment Task-02Beer serviceequipment Task-03Cocktailbarequipment Task-04 Liqueur / WineTrolley Task-05Bar stock-alcoholic & non-alcoholic beverages Task-06Bar accompaniments&garnishes Task-07Bar accessories&disposables 02 Serviceof Wines Task-01Service ofRedWine Task-02Service ofWhite/RoseWine Task-03Service ofSparklingWines Task-04Service ofFortifiedWines Task-05Service ofAromatizedWines Task-06Service ofCider, Perry & Sake