LEC-1| How to start preparation

LEC-2| FOOD SCIENCE AND SERVICE MANAGEMENT

LEC-3| Types of service management LEC-3

LEC-4|PROPERTIES OF FOOD AND QUALITY EVALUATION| LEC-4|

LEC-5 TEXTILE AND ITS CLASSIFICATION

LEC-6 PROPERTIES OF TEXTILE FIBER

LEC-7 INTRODUCTION OF YARNS

LEC-8 CLASSIFICATION OF YARNS

LEC-9 COOKING & MOIST METHOD OF COOKING

LEC-10| DRY HEAT METHODS OF COOKING |

LEC-11| METHODS OF SPINNING |

LEC-12| SPINNING IN TEXTILE|

LEC-13| HACCP & FOOD CONTAMINATION |

LEC-15 |PART-3| HACCP & FOOD CONTAMINATION