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Time: 2 Hrs. Marks:20+30=50


  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)

  4. Grooming 05 Marks(External)

  5. Language Skill 05 Marks(External)

  6. Practicals 10 Marks(External)

  7. Viva – voce 10 Marks(External)

Note: Submission of practical record is compulsory.



ACCOMMODATION OPERATION – II

Time: 2 Hrs. Marks: 20+30=50


  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)

  4. Grooming 05 Marks (External)

  5. Identification of various stains –Removing Procedure 10 Marks(External)

  6. 4. Metal Polishing 10 Marks(External)

  7. 5. Viva – Voce 05 Marks(External)

Note: Submission of record is compulsory.


HOTEL ENGINEERING & MAINTENANCE

Time: 2 Hrs. Marks: 20+30=50





  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)

  4. Identification of Tools and Electrical Accessories 10 Marks (External)

  5. Practicals: 10 Marks (External)

  1. Testing of supply system by tester and test lamp

  2. Replacing fluorescent tube & incandescent bulb

  3. Identification of Gas burners

  4. Replacing washers and assembly of taps

  5. Removing cleaning and refixing of Air-Conditioner filters

6. Viva – Voce 10 Marks (External)
Note: Submission of practical record is compulsory.

SIXTH SEMESTER
FOOD PRODUCTION AND PATISSERIE – III

Time: 3Hrs. Marks: 20+30=50



  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)




  1. Dress Code 02 Marks (External)

  2. Indent Writing and plan of work 05 Marks (External)

  3. Preparation of Six Course Menu: 18 Marks (External)

a. Appetiser 3 Marks

b. Soup 3 Marks

c. Main Course 3 Marks

d. Rice / Bread / Bread Rolls 3 Marks

e. Vegetables 3 Marks

f. Desert – any Hot / Cold Pudding 3 Marks

7. Food Presentation 02 Marks (External)

8. Viva – Voce 03 Marks (External)


Note: Submission of Record is Compulsory.

FOOD AND BEVERAGE SERVICE – III

Time: 2 Hrs. Marks: 20+30=50



  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)




  1. Grooming 05 Marks ( External)

  2. Function Prospectus 05 Marks (External)

  3. Compilation of 6 course menu with wine suggestions 10 Marks (External)

  4. Flambe Service / Carving (mock) 05 Marks (External)

  5. Viva – Voce 05 Marks (External)

Note: Submission of Record is Compulsory.



FRONT OFFICE OPERATION – III
Time: 2 Hrs. Marks: 20+30=50


  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)

  4. Grooming 05 Marks (External)

  5. Language Skill 05 Marks (External)

  6. Practicals: 10 Marks (External)

  7. Viva – Voce 10 Marks (External)

Note: Submission of practical record is compulsory.



ACCOMMODATION OPERATION – III
Time: 2 Hrs. Marks: 20+30=50

  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)

  4. Grooming 05 Marks(External)

  5. Cost Estimation 10 Marks(External)

  6. Flower Arrangement 05 Marks(External)

  7. Viva – Voce 10 Marks(External)

Note: Submission of Record is Compulsory.



APPLICATION OF COMPUTERS
Time: 2 Hrs. Marks:20+30= 50

  1. Practical Record 05 Marks (CIA)

  2. Attendance 05 Marks (CIA)

  3. Practical Test 2 out 3 10 Marks (CIA)

  4. Written work in paper 10 Marks

  5. O/P (Print Only) 10 Marks

  6. Viva – Voce 10 Marks

Note: Submission of Record is compulsory
08. B.Sc. DEGREE COURSE IN CLINICAL NUTRITION AND DIETETICS
SYLLABUS

SEMESTER III

CORE PAPER V - MICROBIOLOGY OF SANITATION AND HYGIENE

Theory – 4 hrs./week

Practical – 2 hrs. / week

Objectives:

To help students to

a) To acquire elementary knowledge about micro – organisms.

b) To develop an understanding of the role of micro – organisms in environment, industry and in maintenance of health.

UNIT I

Course Content :













1.

Introduction to Microbiology and its relevance to everyday life-general morphology of micro-oganisms-general characteristics of bacteria, fungi, virus, protozoa, algae.

4










2.

Control of micro-organisms-growth curve –effect to environmental factors on the growth of micro-organisms-PH, water activity-oxygen, availability, temperature and others.

2










3.

Microbiology of different foods? spoilage and contamination, sources, types, effects on the following :

10













(a) Cereals and Cereal products

(b) Sugar and sugar products

(c) Vegetable and fruits

(d) Meat and meat products

(e) Fish and other sea foods

(f) Cereals and Cereal products

(g) Sugar and sugar products

(h) Vegetable and fruits

(i) Meat and meat products

(j) Fish and other sea foods















4.

Environmental microbiology – water, air, soil and sewage.

4










5.

Microbial intoxication and infections-sources of contamination of foods, toxin production and physiological action. Sources of infection of foods by pathogenic organisms-symptoms and methods of control.

2










6.

Beneficial effects of micro – organisms.













7.

Relevance of microbiological standards for food safety.

1









References :













1

Frazier, W.C., “Food Microbiology”, 4th Ed.1988 McGraw Hill, New York.













2

Kawata, K.”Envrironmental Sanitation in India”, 1963, Lucknow Publ.House.













3

Pelezar, H.J. and Rober,D., “Microbiology” 2nd Ed 1968, McGraw Hill, New York.













4

Banwart, G.T. “Basic Food Microbiology”, 1987, CBS Publ., New Delhi.













5

Jay, J.H., “Modern Microbiology”, CBS Publ., New Delhi.













6

Joshua, A.K. “Microbiology” Popular Book Depot, Madras 1988.













7

Carpenter, “Microbilogy” W.B.Saunders Co., London.













8

West wood and Harger, “Food service in Institutions”, 1966, John Wiley and sons, Incorporation, New York, London.













9

Simith and Water, “Introductory Food Services’, McGraw Hill Bool Co., New York, 1975.













10

Salie, A.J. “Fundamental Principles of bacteriology” Mcgraw Hill Book Co.













11

Yash Pall Bedi, “Social and Preventive Medicine’ – Arma Ram & Co., Delhi.













12

Mackmill and Mac Gamey “Handbook of Practical Bacteriology”, William and Wilkins Company, Baltimore.













UNIT - II


1.

The relationship of microorganisms to sanitation, Role of microbiology –environmental effects on microbial growth.






















Effects of micro-organisms on food degradation and food bome illness.






















Bacteria, virus, molds, yeasts and parasites.













2.

Other food hazards – chemical, antibiotics, Metal contamination – poisonous foods.













3.

Food contamination – sources and transmission, water, air, sewage and soil as reservoirs of infection and soil as reservoirs of infection and their wages of spreading infection.













4.

Importance of personal hygiene of food handler – habits – clothes, illness, education of food handler in handling and serving food.













5.

Safety in food procurement, storage, handling and preparation – control of spoilage – safety of left over foods.













6.

Cleaning methods – sterilization and disinfection – products and methods – use of detergents, heat, chemical test for sanitizer strength.













7.

Sanitation – Kitchen design requirement and systems.
















-

Structure and layout of food premises, maintaining a clean environment.



















-

Selecting and installing equipment, cleaning equipment.
















8.

Waste product handling – Planning for waste disposal. Solid waste and liquid waste.













9.

Control of infestations – Rodent control-Rats, mice-Rodents, probing, Destruction, vector control-use of pesticides.













10.

Food sanitation, control and inspection – Planning and implementation of training programme for health personnel.














References :







1.

Jacob, M. (1989), “safe Food Handling’. A training guide for Managers. WHO, Geneva, Marriot, NG. 1989.







2.

Principles of food sanitation II Ed. AVI Books, Van Nostrand Reinhold, New York.







3.

Jllobbs, B.C. and R.J. Gillbert (1978), “Food poisoining and food hygiene’, 4th Ed., The English Language Book Society.







4.

Longre K (1967). “Quantity Food Sanitation’, Interscience Publishers, New York.







5.

Minor, L.J. (1983) “Sanitation, Safety and Environment al Standards’ AVI Publishing Co. Westport, Connecticut.



SEMESTER – IV
Core Paper VII PERSONNEL MANAGEMENT
Theory – 6 hrs / week

Brief description of the course :

It involves training of the students regarding management of catering establishments like industrial canteens, cafeteria, food-service units of hospitals etc.
Objectives :

To enable students to understand the management of human and material resources in food service establishments.


Course Content No. of lectures
1. Organisation and Management

- definition and types of organization.

- definition, functions and tools of managemtn

- techniques of effective management

- energy and time management and its application

to food preparation and science.


2. Food material management 6

- meaning definition, importance

- food selection. Purchasing, receiving and store – room

management

- control in relation to the above operations (material planning, budgeting, material standardization, inventory control, store-keeping, definition, objectives, functions, factors underlying successful storekeeping, duties and responsibilities of a storekeeper, purchasing, organization, principles, procedure, system and quality control.
3. Personnel Management

Recruitment, selection and training of personnel, work standards, productivity, supervision, performance appraisal, motivation, incentives for effective performance Labour policies and legislation. (personnel policies related to salaries, other emoluments, allowances, leave uniform and other prize benefits. Labour laws and organization.


4. Laws affecting food service operations, Union and contract 4

negotiations.


5. Visits to different types of food service institutions to study the 6

following :

(E.g.Hospitals, flight Kitchen, hotel restaurant, canteen (industrial)

(a) Organisation

(b) Physical plan equipment

(c) Food service equipment

(d) Sanitation and Hygiene

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