Hygiene and Haccp detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.
For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 1st Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 1st Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for hygiene and haccp is as follows.
Prerequisites:
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Course Outcome:
- Importance of Hygiene in Hotel Industry
- Prevention of Food Contamination and Importance of storage
- Categorize Food Borne Diseases
- Implementation of Sanitary Procedures in Catering Industry
- Recommended daily cleaning Procedures in commercial Kitchens
- Principles of HACCP
Unit 1. Introduction To Hygiene
Define Hygiene-Importance of Hygiene – Personal Hygiene – Kitchen Hygiene- Equipment Hygiene- Protective clothing – use of deodorants and Cosmetics in kitchen: Rest, Exercise and Recreation
Unit 2. Food Contamination and Storage
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Unit 3. Food Borne Diseases
Define Food Borne illness – Food Infections – Food Poisoning- Bacterial infections -Types of Food Inspections
Unit 4. Sanitary Procedures in Catering Industry.
Sanitary Procedures for purchasing foods -categories of commodities – Storage areas Temperature Zones- Thawing, Blanching, maceration, Blast, Freezing, Pasturization
Unit 5. Daily Cleaning Procedures in Commercial Kitchen.
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Unit 6. Haccp & its Principle
State HACCP its Importance -Principles HACCP, CCP and CP HACCP programe which uses, critical impliment
Course Outcome:
Unit 1: Importance of Hygiene in Hotel Industry
- Define Hygiene.
- Explain the importance of Hygiene in Hotel Industry.
- Define Personal Hygiene.
- Explain why personal hygiene is important for a Food Handler.
- Discuss Kitchen Hygiene.
- Discuss equipment hygiene.
- Explain about Protective Clothing.
- Explain the role of Deodorants and cosmetics for Kitchen/Hotel Staff.
- Discuss importance of Rest, Exercise and Recreation.
Unit 2: Prevention of Food Contamination and Importance of Storage
- Differentiate the term Food Contamination and Food Spoilage.
- Enlist the types of Contaminants.
- Explain classification of Foods needed for storage.
- Explain the conditions leading to Food Spoilage.
- Enlist the spoilage signs in different foods.
- Define Food Borne illness.
- Differentiate the terms Food Infections and Food Poisoning.
- Enlist the natural toxins present in Foods.
- What is Bacterial Food Infections?
- Explain the different types of Bacterial Food Infections.
Unit 3: Categorize Food Borne Diseases
- Define Food Borne illness.
- Differentiate the terms Food Infections and Food Poisoning.
- Enlist the natural toxins present in Foods.
- What is Bacterial Food Infections?
- Explain the different types of Bacterial Food Infections.
Unit 4: Implementation of Sanitary Procedures in Catering Industry
- Explain sanitary procedures to be followed in purchasing Foods.
- Enlist important points to be observed for various categories of commodities.
- Explain the general guidelines for Food Storage.
- Enlist the main storage areas to hold Food Supplies.
- Explain about main storage areas of Food.
- State danger zone temperature?
- Explain the importance of sanitary procedures followed during Preparations, Cooking and Holding of Food.
- Enlist the common faults in Food Preparation.
- Discuss the basic rules to be observed during food service.
- Explain the Protective display of Food.
- Explain the terms Thawing, Blanching, Maceration, Blast Freezing, Pasteurization.
Unit 5: Recommended Daily Cleaning Procedures in Commercial Kitchens
- Explain the Sanitary requirements for equipments.
- Enlist the types of equipments found in kitchen.
- Explain general guidelines for cleaning equipments.
- Differentiate the terms Cleaning and Sanitation.
- Enlist the types of Food Soil.
- Enlist the types of cleaning agents and Sanitizing agents.
- Explain the methods of cleaning.
- Enlist the steps in three sink methods.
- Enlist the types of dish washing machines.
- Enlist general rules for hygiene storage and handling of equipments.
- Explain the importance of sanitation training and education.
Unit 6: Haccp and its Principles
- What is HACCP?
- Explain the importance of HACCP to Hotel Industry.
- Explain seven principles of HACCP.
- What is CCP and CP
- Enlist the types of Hazards found in Food Handling.
- State few examples for CCPS.
- Frame Flow Diagram indicating CCPS for chicken purchased from reliable suppliers according to specifications.
- Explain monitoring process of HACCP Programme
- Enlist the uses of HACCP in catering.
- What is Critical Limit?
E-Learning Links:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Suggested Students Activities:
Disposal of Trash, Types of Incinerators, List the procedures for Surface areas using Non Toxic Disinfectant
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 1st Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.