| Department | Faculty | Subject | Semester | Topic Type | Paper Type | Unit | Topic Desc | Sub Topic | Class |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Introduction to Food and Nutrition | Nutrients: macro and micro nutrients, Diet and balanced diet, Menu. | 3 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Introduction to Food and Nutrition | Nutrients,Health and nutritional status. Malnutrition, functional food, prebiotics, probiotics, phytochemicals, nutraceuticals. | 3 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Introduction to Food and Nutrition | Physiological, psychological, social function of food. | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Introduction to Food and Nutrition | Food groups, food pyramid, | 3 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Introduction to Food and Nutrition | Relation between food and nutrition, health and diseases. | 3 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | . Foods, Nutrients and Cooking of food | Foods and their nutrient contents: Nutrients present in cereals and millets, | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | . Foods, Nutrients and Cooking of food | Foods and their nutrient contents: Nutrients present in pulses | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | . Foods, Nutrients and Cooking of food | Foods and their nutrient contents: Nutrients present in nuts and oil seed | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | . Foods, Nutrients and Cooking of food | Foods and their nutrient contents: Nutrients present in fruits and vegetables | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | . Foods, Nutrients and Cooking of food | Foods and their nutrient contents: Nutrients present in milk and milk products | 1 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | . Foods, Nutrients and Cooking of food | Foods and their nutrient contents: Nutrients present in flesh food and egg | 1 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Foods, Nutrients and Cooking of food | Foods and their nutrient contents , Condiment and spices, salt. | 1 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Foods, Nutrients and Cooking of food | Non-nutrient components of foods: phytate, tannins, oxalate, trypsin inhibitor, goitrogens and other toxic agents in food. | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Foods, Nutrients and Cooking of food | Cooking: Beneficial and adverse effects of cooking. | 3 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Foods, Nutrients and Cooking of food | Different methods of cooking-dry, moist, frying, and micro wave cooking- advantage, disadvantage and the effect of various methods of cooking on food | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Foods, Nutrients and Cooking of food | Solar cooking | 2 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 1 | Theory | DS-1 | Unit I | Introduction to Food and Nutrition | Energy giving, body building and protective. | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Theory | MA-1 | Unit 3 | Food groups | Basic food groups: Types, composition, nutritional significance, role of cookery of cereals, pulses | 3 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Theory | MA-1 | Unit 3 | Food groups | Basic food groups: Types, composition, nutritional significance, role of milk and milk products | 1 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Theory | MA-1 | Unit 3 | Food groups | Basic food groups: Types, composition, nutritional significance, role of meat, fish, egg | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Theory | MA-1 | Unit 3 | Food groups | Basic food groups: Types, composition, nutritional significance, role of vegetables and fruits | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Theory | MA-1 | Unit 3 | Food groups | Basic food groups: Types, composition, nutritional significance, role of nuts, oil and sugar. | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Practical | MA-1 | Unit I | Elementary Food and Nutrition | Elementary idea of weights and measures | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 1 | Practical | MA-1 | Unit I | Elementary Food and Nutrition | Preparation of dishes from different food groups. | 10 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMINOR) | 1 | Practical | Select | Unit I | | diet plan for adult male and female | 15 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | FNTDSC202T: CHEMISTRY OF NUTRIENTS (THEORY) | Chemistry of Carbohydrates: Carbohydrates: classification | 4 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | FNTDSC202T: CHEMISTRY OF NUTRIENTS (THEORY) | Chemistry of Carbohydrates: Stereoisomerism in carbohydrates | 8 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | FNTDSC202T: CHEMISTRY OF NUTRIENTS (THEORY) | Chemistry of Carbohydrates:Physical and chemical properties of mono-, di-and polysaccharides. | 8 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | FNTDSC202T: CHEMISTRY OF NUTRIENTS (THEORY) | Dietary Fibers: definition; types | 5 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | FNTDSC202T: CHEMISTRY OF NUTRIENTS (THEORY) | Dietary Fibers: composition | 4 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | FNTDSC202T: CHEMISTRY OF NUTRIENTS (THEORY) | Dietary Fibers: health benefits | 3 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Practical | DS-2 | Unit I | FNTDSC202P: CHEMISTRY OF NUTRIENTS (PRACTICAL) | 1. Qualitative tests for the identification of: Glucose, Galactose, Fructose | 4 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Practical | DS-2 | Unit I | FNTDSC202P: CHEMISTRY OF NUTRIENTS (PRACTICAL) | 1. Qualitative tests for the identification of: Sucrose, Lactose, Starch, Dextrin. | 4 |
| Food and Nutrition | TANIMA PAUL (DAS) | FOOD AND NUTRITION(HMAJOR) | 2 | Practical | DS-2 | Unit I | FNTDSC202P: CHEMISTRY OF NUTRIENTS (PRACTICAL) | Determination of specific gravity of liquid (fruit juice, blood). | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | Lipids and its Classification | 3 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | Fatty acids, triglycerides, phospholipids, Glycolipids, | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | sterols and steroids. Eiconoids. | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | Edible fats and oils- physical and chemical properties | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | Hydrogenation and importance of fats in the diet | 3 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | Physical and chemical properties of saturated, monounsaturated, polyunsaturated fatty acids | 3 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Chemistry of Lipids | Physical and chemical properties of trans fatty acids, phospholipids, cholesterols and liposomes. Essential fatty acids, nuts | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Water | Water in foods, water activity, phase transition of food containing water. | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit I | Water | Water activity and its influence on quality and stability of foods, methods for stabilization of food systems by control of water activity. | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit 6 | CHEMISTRY OF NUTRIENTS | Select Food groups: Cereals, millets and Pulses: Structure, composition, important properties including toxic constituents, and health benefits | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 2 | Theory | DS-2 | Unit 6 | CHEMISTRY OF NUTRIENTS | Select Food groups: Dairy Products – types, composition, properties and health benefits | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit 3 | NUTRITION THROUGH LIFE SPAN | Nutrition during Pregnancy: Basic idea about physiological aspects of pregnancy Factors(non-nutritional)affecting pregnancy outcome, importance of adequate weight gain during pregnancy, antenatal care | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit 3 | NUTRITION THROUGH LIFE SPAN | Nutrition during Pregnancy:Nutritional requirements during pregnancy and modification of existing diet and supplementation, Deficiency of nutrients, especially energy, iron, folic acid, protein, calci | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit 3 | NUTRITION THROUGH LIFE SPAN | Nutrition during PregnancyCommon challenges of pregnancy and their managements, especially - nausea, vomiting, pica, food aversions, pregnancy induced hypertension, obesity, GDM. Adolescent pregnancy. | 6 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit I | Basics of Meal Planning | Principles of meal planning | 2 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit I | Basics of Meal Planning | Food groups and Food exchange list | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit I | Basics of Meal Planning | Factors affecting meal planning and food related behavior. | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Practical | DS-3 | Unit I | NUTRITION THROUGH LIFE SPAN (PRACTICAL) | Planning and preparation of suitable meal for Lactation | 2 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Practical | DS-3 | Unit I | NUTRITION THROUGH LIFE SPAN (PRACTICAL) | Planning and preparation of suitable meal for elderly | 2 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Practical | DS-3 | Unit I | NUTRITION THROUGH LIFE SPAN (PRACTICAL) | Planning and preparation of suitable meal for Pregnancy | 2 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit I | Basics of Meal Planning | Principles of meal planning | 4 |
| Food and Nutrition | JUTHI SAHA | FOOD AND NUTRITION(HMAJOR) | 3 | Practical | DS-3 | Unit I | NUTRITION THROUGH LIFE SPAN (PRACTICAL) | Planning and preparation of suitable meal for adults | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit 4 | NUTRITION THROUGH LIFE SPAN | Nutrition during Lactation: Basic idea about physiological aspects of lactation, Nutrition during Lactation: Nutritional requirements during lactation | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 3 | Theory | DS-3 | Unit 4 | NUTRITION THROUGH LIFE SPAN | Nutritional requirements during lactation, dietary management, food supplements, galactagogues, preparation for lactation. | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Theory | MA-3 | Unit 6 | ELEMENTARY COMMUNITY NUTRITION | Nutrition Education: concept and methods | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Theory | MA-3 | Unit 6 | ELEMENTARY COMMUNITY NUTRITION | Nutrition Education: concept and methods | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Practical | MA-3 | Unit 2 | ELEMENTARY COMMUNITY NUTRITION | . Clinical assessment and signs of nutrient deficiencies. | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Theory | MA-3 | Unit I | ELEMENTARY COMMUNITY NUTRITION | . Introduction to Community: Concept. Concept of community nutrition, Community health: concept and factors affecting it | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Practical | MA-3 | Unit I | ELEMENTARY COMMUNITY NUTRITION | . Anthropometric Measurements – Body Height, Body Weight, circumferences; BMI | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Practical | MA-3 | Unit 3 | ELEMENTARY COMMUNITY NUTRITION | Diet survey | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMINOR) | 3 | Practical | MA-3 | Unit 5 | ELEMENTARY COMMUNITY NUTRITION | Preparation of low cost nutritious tiffin for school going children | 10 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(GMAJOR) | 4 | Theory | MA-4 | Unit 6 | ELEMENTS OF HUMAN HEALTH - 2 | Special Physiological conditions: Pregnancy and Lactation; Health of mother and children | 5 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit I | COMMUNITY NUTRITION | Introduction to Community: Factors affecting health of the Community. | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit 2 | COMMUNITY NUTRITION | Assessment methods: Nutritional assessment of human: Clinical findings, nutritional anthropometry, biochemical tests, biophysical methods. Nutritional anthropometry: Need and importance, standard for | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit 2 | COMMUNITY NUTRITION | Growth &Development, factors affecting growth and development. Use of growth charts. | 2 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit 3 | COMMUNITY NUTRITION | Diet survey: Concept and importance, methods of dietary survey, Interpretation - concept of consumption unit, individual and total distribution of food in family, | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Practical | DS-6 | Unit I | COMMUNITY NUTRITION | Anthropometric Measurement of infant - Height, weight, circumference of chest, mid –upper arm circumference, precautions to be taken. | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Practical | DS-6 | Unit 2 | COMMUNITY NUTRITION | . Comparison with norms and interpretation of the nutritional assessment data and its significance. Weight for age, height for age, weight for height, Z scores, body Mass Index (BMI), Waist – Hip Rati | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Practical | DS-6 | Unit 3 | COMMUNITY NUTRITION | Growth charts– plotting and interpretation. | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit 4 | COMMUNITY NUTRITION | Clinical Signs: Clinical Signs: Need and importance, identifying signs of PEM, vitamin A deficiency and iodine deficiency, Interpretation of descriptive list of clinical signs. Nutritional anaemia. | 4 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit 5 | COMMUNITY NUTRITION | Nutritional Monitoring and Surveillance: Concept, objectives, procedure, and importance. | 3 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Theory | DS-6 | Unit 6 | COMMUNITY NUTRITION | Agencies and Programmes: International, national, regional agencies and organizations. National nutritional intervention programmes to combat malnutrition: ICDS, Midday meal, Special nutrition program | 6 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Practical | DS-6 | Unit 4 | COMMUNITY NUTRITION | Clinical assessment and signs of nutrient deficiencies especially PEM (Kwashiorkor, marasmus) | 6 |
| Food and Nutrition | GUDDI TIWARY | FOOD AND NUTRITION(HMAJOR) | 4 | Practical | DS-6 | Unit 5 | COMMUNITY NUTRITION | . Estimation of food and nutrient intake: Household food consumption data, adult consumption unit, 24 hours dietary recall 24 hours record, Weighment method, food diaries, food frequency data, use of | 10 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Introduction to Food Service | Factors contributing to the growth of food service industry | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Introduction to Food Service | Sectors of food service industry | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Introduction to Food Service | Kinds of food service establishments | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Introduction to Food Service | environmental factors influencing food service operations | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Introduction to Food Service | Styles of food service | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Food Production & Menu Planning | Food production methods, food production process, cooking methods | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Food Production & Menu Planning | ,Menu planning: Importance of menu | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Food Production & Menu Planning | Factors affecting menu planning, Menu planning for different kinds of food service units | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Food Production & Menu Planning | Food Purchase and Storage | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Food Production & Menu Planning | Standardization of recipes, quantity food preparation - techniques, recipe adjustments and portion control | 4 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Food Production & Menu Planning | Hygiene and Sanitation | 4 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Resources of food service establishments | Food and beverage staff | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Resources of food service establishments | organization structure, qualities of food service staff | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Resources of food service establishments | training | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Resources of food service establishments | food service equipment | 3 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Resources of food service establishments | Food & beverage pricing, revenue control. | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Personnel Management | Personnel Management | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Personnel Management | Recruitment | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Personnel Management | Selection | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Personnel Management | Selection | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Personnel Management | Induction | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | Personnel Management | employee facilities& benefits, safety at work | 2 |
| Food and Nutrition | JUTHI SAHA | FNTHCC | 6 | Theory | DSE4 | Unit I | 1. Introduction to Food Service | Introduction to food service industry in India | 2 |