FDP22052020

The has been designed for students to have a knowledge and understanding of methods or process of cookery and to be aware of the simple scientific, artistic and commercial implications to be considered regarding food preparation. At the endo the term they must be able to state which, why and how foods are cooked by various methods. They must be able to explain factors as well as suitable equipment's.
This course aim to provide a sound foundation for beginner catering student and motivate them to join the catering industry. The Board knowledge the contribution made by the team of National Council for Hotel Management and Catering Technology (NCHMCT). Noida.

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entrepreneurs are the life line for any country. It is not possible for the government of any country to offer jobs to each and every citizen of the country, therefore, it becomes quite necessary to adhere the path of entrepreneurship. basically entrepreneur is the person who set up a business with a aim to make profit. He undertakes the risk of starting up of a new business, arranges all the resources required i.e land, labour, capital and so on, with his innovative ideas. therefore, it becomes quite pertinent to have a complete knowledge of this subject. The Universities of several states of the country are offering this subject as a vital effort to awaken the youth of the country to become job giver instead of job seekers. In this subject we will learn some important topics such as
# Meaning and concept of entrepreneur and entrepreneurship
#setting up of a new Business
#environmental factors affecting a new business
#Market and demand analysis
#sources of finance
#government support and incentives to new entrepreneurs

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In this course, we study the following: 

•  Definition of Vector space and Subspace with examples.
• Direct Sum of Subspaces and Linear Span,
•  Linearly Dependent and Independent vectors.
•  Basis and Dimension of a vector space.
•  Quotient space. 6.Linear transformations and its examples
•  The fundamental theorem of Linear Transformations

BIODIVERSITY AND CONSERVATION
Levels of Biological Diversity: genetic, species and ecosystem diversity
Biogeographic zones of India; Biodiversity patterns and global biodiversity
India as a mega-diversity nation; Endangered and endemic species of India
Threats to biodiversity: Habitat loss, poaching of wildlife, man-wildlife conflict, biological invasions
Conservation of Biodiversity; Habitat loss, poaching of wildlife, man-wildlife conflicts, biological invasions
Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity
Ecosystem and biodiversity services: Ecological, economic, social, ethical, aesthetic and informational value

In our Science Class, we will do PKT before starting any chapter to know that whether the students are familiar with the topics to be taught or not. Afterwards according to our lesson plan we will proceed further.

Topics covered are:
1. Structure of Seed
2. Germination of seed
3. Dispersal of seed
4. Vegetative propagation