Craftsmanship Course in Food Production (CCFP)
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Syllabus for Craftsmanship Course in Food Production:-
| Semesters | Subject Code | Subjects | Download |
|
Semester I |
CFPP-11 | Cookery and Larder Theory – I | 1st Semester |
| CFPP-12 | Cookery Practical – I | ||
| CFPP-13 | Larder Practical – I | ||
| CFPP-14 | Bakery and Patisserie Theory – I | ||
| CFPP-15 | Bakery and Patisserie Practical – I | ||
| CFPP-16 | Hygiene | ||
| CFPP-17 | Equipment Maintenance | ||
|
Semester II |
CFPP-21 | Cookery and Larder Theory – II | 2nd Semester |
| CFPP-22 | Cookery Practical – II | ||
| CFPP-23 | Larder Practical – II | ||
| CFPP-24 | Bakery and Patisserie Theory – II | ||
| CFPP-25 | Bakery and Patisserie Practical – II | ||
| CFPP-26 | Costing |
