{"id":25784,"date":"2020-07-23T16:42:52","date_gmt":"2020-07-23T16:42:52","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/hmct105c-hygiene-and-haccp-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet\/"},"modified":"2021-10-27T20:05:09","modified_gmt":"2021-10-27T20:05:09","slug":"hmct105c-hygiene-and-haccp-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/hmct105c-hygiene-and-haccp-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet\/","title":{"rendered":"HMCT-105C: Hygiene and Haccp Syllabus for Hotel Management & Catering Technology 1st Sem C18 Curriculum TSSBTET"},"content":{"rendered":"

Hygiene and Haccp detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET<\/a> 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. <\/p>\n

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<\/a>. The detailed Syllabus for hygiene and haccp is as follows. <\/p>\n

Prerequisites:<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Course Outcome:<\/h4>\n
    \n
  1. Importance of Hygiene in Hotel Industry<\/li>\n
  2. Prevention of Food Contamination and Importance of storage<\/li>\n
  3. Categorize Food Borne Diseases<\/li>\n
  4. Implementation of Sanitary Procedures in Catering Industry<\/li>\n
  5. Recommended daily cleaning Procedures in commercial Kitchens<\/li>\n
  6. Principles of HACCP<\/li>\n<\/ol>\n

    Unit 1. Introduction To Hygiene<\/h4>\n

    Define Hygiene-Importance of Hygiene – Personal Hygiene – Kitchen Hygiene- Equipment Hygiene- Protective clothing – use of deodorants and Cosmetics in kitchen: Rest, Exercise and Recreation<\/p>\n

    Unit 2. Food Contamination and Storage<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>. <\/p>\n

    Unit 3. Food Borne Diseases<\/h4>\n

    Define Food Borne illness – Food Infections – Food Poisoning- Bacterial infections -Types of Food Inspections<\/p>\n

    Unit 4. Sanitary Procedures in Catering Industry.<\/h4>\n

    Sanitary Procedures for purchasing foods -categories of commodities – Storage areas Temperature Zones- Thawing, Blanching, maceration, Blast, Freezing, Pasturization<\/p>\n

    Unit 5. Daily Cleaning Procedures in Commercial Kitchen.<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>. <\/p>\n

    Unit 6. Haccp & its Principle<\/h4>\n

    State HACCP its Importance -Principles HACCP, CCP and CP HACCP programe which uses, critical impliment<\/p>\n

    Course Outcome:<\/h4>\n

    Unit 1: Importance of Hygiene in Hotel Industry<\/strong>\n <\/p>\n

      \n
    1. Define Hygiene.<\/li>\n
    2. Explain the importance of Hygiene in Hotel Industry.<\/li>\n
    3. Define Personal Hygiene.<\/li>\n
    4. Explain why personal hygiene is important for a Food Handler.<\/li>\n
    5. Discuss Kitchen Hygiene.<\/li>\n
    6. Discuss equipment hygiene.<\/li>\n
    7. Explain about Protective Clothing.<\/li>\n
    8. Explain the role of Deodorants and cosmetics for Kitchen\/Hotel Staff.<\/li>\n
    9. Discuss importance of Rest, Exercise and Recreation.<\/li>\n<\/ol>\n

      Unit 2: Prevention of Food Contamination and Importance of Storage<\/strong>\n <\/p>\n