Course Outcomes
CO1: Understanding the fundamental concepts of gender, sex, gender roles, and gender stereotypes.
CO2: Analyzing the historical and societal factors contributing to gender inequality and discrimination.
CO3: Examining the various dimensions of women's empowerment (social, economic, political) and their significance.
CO4: Identifying and challenge gender biases and stereotypes in personal, professional, and media contexts.
CO5: Promoting a gender-sensitive and inclusive environment, recognizing the importance of equality and respect in all interactions.
COURSE CONTENT
MODULE-I: [SESSIONS : 06]
Understandinging Gender :
· Distinction between Sex and Gender.
· Gender Roles and Stereotypes: Social construction and impact.
· Patriarchy and its manifestations.
· Gender Identity and Sexual Orientation (basic concepts).
MODULE-II: [SESSIONS : 06]
Gender Inequality and Discrimination :
· Historical perspectives on gender inequality in India.
· Forms of Discrimination: Workplace, education, health, public spaces.
· Gender-based violence: Types and impact.
· Legal frameworks for gender equality in India.
MODULE-III: [SESSIONS : 06]
Women's Empowerment: Concepts and Dimensions :
· Definition and significance of Women's Empowerment.
· Social Empowerment: Education, health, decision-making.
· Economic Empowerment: Work, financial independence, entrepreneurship.
· Political Empowerment: Participation in governance.
· Role of Self-Help Groups (SHGs) and NGOs.
MODULE-IV: [SESSIONS : 06]
Gender in Society and Media :
· Gender representation in media, advertising, and popular culture.
· Challenging stereotypes in media.
· Gender and family: Division of labor, domestic responsibilities.
· Gender in the workplace: Pay gap, glass ceiling, harassment.
MODULE-V: [SESSIONS : 06]
Towards a Gender-Sensitive Society :
· Strategies for promoting gender equality and equity.
· Role of education and awareness in gender sensitization.
· Creating inclusive environments in hospitality and other sectors.
· Bystander intervention and active allyship.
· Personal commitment to gender equality.
TEXT BOOKS:
- Poonacha, V. (2018). Gender Studies: A Reader. Oxford University Press.
- Chakravarti, U. (2003). Gendering Caste: Through a Feminist Lens. Kali for Women.
- Kishwar, M. (2014). Off the Beaten Track: Rethinking Gender Justice for Indian Women. Oxford University Press.
- Ministry of Women and Child Development , Government of India publications and reports.
- Relevant articles and case studies on gender issues and women's empowerment.
- Teacher: Gagan Sharma
Course Outcomes
CO1: Understanding the fundamental concepts and unique characteristics of tourism marketing.
CO2: Analyzing consumer behavior in tourism and Applying market segmentation, targeting, and positioning strategies.
CO3: Evaluating different tourism product development and pricing strategies.
CO4: Describing various distribution channels and promotional tools used in tourism marketing, including digital platforms.
CO5: Developing integrated tourism marketing Plannings, considering current trends and sustainable practices.
COURSE CONTENT
MODULE-I: [SESSIONS : 06]
Introduction to Tourism Marketing
· Definition and Scope of Tourism Marketing.
· Unique Characteristics of Tourism Products/Services (intangibility, perishability, inseparability, variability).
· The Tourism Marketing Mix (7 Ps: Product, Price, Place, Promotion, People, Process, Physical Evidence).
· The Tourism Environment: Micro and Macro environmental factors.
MODULE-II: [SESSIONS : 06]
Tourism Consumer Behavior & Market Segmentation
· Understanding Tourism Consumer Behavior: Decision-making process and influencing factors.
· Market Research in Tourism: Importance and methods.
· Market Segmentation: Bases for segmenting tourism markets.
· Targeting and Positioning Strategies.
MODULE-III: [SESSIONS : 06]
Tourism Product & Pricing Strategies
· Tourism Product Development: Stages, innovation, and diversification.
· Components of a Tourism Product.
· Branding in Tourism: Destination and product branding.
· Pricing Strategies in Tourism: Factors and various approaches.
MODULE-IV: [SESSIONS : 06]
Distribution & Promotion in Tourism
· Distribution Channels: Direct, travel agents, tour operators, OTAs, GDS.
· Promotional Mix: Advertising, PR, Sales Promotion, Personal Selling, Direct Marketing.
· Integrated Marketing Communication (IMC) in Tourism.
· Role of Digital Marketing: Websites, SEO, SEM, content marketing.
MODULE-V: [SESSIONS : 06]
Digital Tourism Marketing & Emerging Trends
· Social Media and Mobile Marketing for Tourism.
· Big Data and Analytics in Tourism Marketing.
· Emerging Trends: Experiential, sustainable, personalized marketing, VR/AR.
· Crisis Communication and Reputation Management.
· Developing a Simple Tourism Marketing Planning.
TEXT BOOKS:
1. Kotler, P., Bowen, J. T., & Makens, J. C. (Various Editions). Marketing for Hospitality and Tourism. Pearson Education.
2. Morrison, A. M. (Various Editions). Marketing and Managing Tourism Destinations. Routledge.
3. Buhalis, D. (Various Editions). eTourism: Information Technology for Strategic Tourism Management. Routledge.
4. Middleton, V. T. C., Fyall, A., Morgan, M., & Ranchhod, A. (Various Editions). Marketing in Travel and Tourism. Routledge.
5. UNWTO publications and industry reports on tourism marketing trends.
- Teacher: Ratish Kumar
COURSE OUTCOMES:
CO1: Mastering various soup recipes beyond consommé
CO2: Differentiating between sauces and gravies, exploring derivatives of mother sauces
CO3: Learning meat cookery techniques for beef, veal, lamb, pork, and poultry
CO4: Gaining proficiency in fish cookery, including classification, selection, cuts, and cooking methods
CO5: Mastering pastry preparation techniques for various types
CO6: Understanding the basics of pastry creams and their uses in confectioneryCOURSE CONTENT
MODULE-I [SESSIONS : 09]
SOUP: Basic recipes other than consommé with menu examples: Broths, Bouillon, Puree, Cream, Veloute, Chowder, Bisque etc.
MODULE-II [SESSIONS : 08]
SAUCES & GRAVIES: Difference between sauce and gravy, Derivatives of mother sauces, Contemporary & Proprietary
MODULE-III [SESSIONS : 10]
Meat Cookery: Introduction to meat cookery, Cuts of beef/veal, Cuts of lamb/mutton, Cuts of pork, Variety meats (offal’s), Poultry (With menu examples of each)
MODULE-IV [SESSIONS : 08]
Fish Cookery: Introduction to fish cookery, Classification of fish with examples, Cuts of fish with menu examples, Selection of fish and shell fish, cooking of fish (effects of heat).
MODULE-V [SESSIONS : 10]
Pastry: Short crust, Laminated, Choux, Hot water/Rough puff: Recipes and methods of preparation; Differences; Uses of each pastry; Care to be taken while preparing pastry; Role of each ingredient; Temperature of baking pastry.PRACTICALS
COURSE CONTENT
MODULE-I [SESSIONS : 06]
Meat – Identification, Selection and processing of Meat, Fish and poultry, Slaughtering and dressing, Area/Slaughtering.
MODULE-II [SESSIONS : 06]
Cuts of Meat - Various cuts, Carcass, demonstration, Preparation of basic cuts-Lamb and Pork. Chops, Tornado, Fillet, Steaks, Escalope, Fish- Identification & Classification, Cuts and Folds of fish.
MODULE-III [SESSIONS : 06]
Preparation of Menu: Salads & soups- waldrof salad, Fruit salad, Russian salad, salad nicoise, Cream (Spinach, Vegetable, And Tomato), Puree (Lentil, Peas Carrot) International soups.
MODULE-IV [SESSIONS : 06]
Chicken, Mutton and Fish Preparations- Fish orly, a la anglaise, colbert, meuniere, poached, Baked, Entrée-Lamb stew, hot pot, shepherd’s pie, grilled, steaks & lamb/Pork chops, Roast chicken, grilled, chicken, Leg of Lamb, Beef.
MODULE-V [SESSIONS : 06]
Indian cookery- Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations.
TEXT BOOKS:
1. Food Production Operations (Chef Bali)--- Oxford Publication—Core Textbook , Students & Faculty to follow this book.
2. Practical Cookery-1 (Kinton&Cesarni)
3. Theory of Catering (Kinton&Cesarni)
4. Practical Cooking –Thangam& Phillip.
5. Basic Training Kitchen – Chef Vikas.
6. Theory of Cookery by K. Arora
- Teacher: Gagan Sharma