Certificate Course:Bakery & Cookery 2021-22
The objective of the course is to acknowledge students with entrepreneurship skills which will help them to compete the dynamic business world. The curriculum aims to establish a new business, which is often initially a small business .
Dietetics I 2021-2022
UNIT-I
A. Diet therapy,principle of diet therapy,adaptation of normal diet to light,soft,full fluid,clear fluid and bland diet.
B. Causes,symptoms and dietary modifications of the following:
-Diarrhea,Constipation,Peptic ulcer
-Fever
C.Dietary modification in surgical conditions.
UNIT-II
Causes,symptoms and dietary modifications of the following:
-Weight imbalance-Underweight,Overweight,Obesity
-Liver disorders-Jaundice,Viral Hepatitis,Cirrhosis and Hepatic Coma.
-Arthritis,Gout.
A. Diet therapy,principle of diet therapy,adaptation of normal diet to light,soft,full fluid,clear fluid and bland diet.
B. Causes,symptoms and dietary modifications of the following:
-Diarrhea,Constipation,Peptic ulcer
-Fever
C.Dietary modification in surgical conditions.
UNIT-II
Causes,symptoms and dietary modifications of the following:
-Weight imbalance-Underweight,Overweight,Obesity
-Liver disorders-Jaundice,Viral Hepatitis,Cirrhosis and Hepatic Coma.
-Arthritis,Gout.
FOOD SCIENCE 2021-2022
Unit-1
A. Food -defination,classification and function.
B. Basic food groups-composition and nutritional contributions of the following foods:
Cereals,Pulses,Fruits and Vegetables,Milk and Milk products,Nuts and Oils,Meat,Fish,Poultry and Egg,Condiments and spices,Sugar and Jaggery.
Unit-2
A.Cooking:
1.Defination,objectives and principles of cooking of food.
2.Different methods of cooking-their advantages and disadvantages.
3.Effect on nutritive and other values of food during cooking.
B.Improving nutritional quality of foods:Germination,Fermentation,Supplementation and Fortification and Enrichment.
A. Food -defination,classification and function.
B. Basic food groups-composition and nutritional contributions of the following foods:
Cereals,Pulses,Fruits and Vegetables,Milk and Milk products,Nuts and Oils,Meat,Fish,Poultry and Egg,Condiments and spices,Sugar and Jaggery.
Unit-2
A.Cooking:
1.Defination,objectives and principles of cooking of food.
2.Different methods of cooking-their advantages and disadvantages.
3.Effect on nutritive and other values of food during cooking.
B.Improving nutritional quality of foods:Germination,Fermentation,Supplementation and Fortification and Enrichment.