1.The student will be able to develop the kneen sense about Food Safety and Quality through study of concepts of Food Safety Food Quality, and Food Quality Assessment
2. Student will be able to demonstrate the abilty of recognizing the various food contaminants and the analytical abilty of detecting the same
3. The student will be able to develop the ability and skill of implimenting the Good Manufacturing Practices, by way of record keeping, SPO's, Ckecking systems and use of various monitoring systems
4. The student will get equipped with the knowledge of various mandatory and voluntary food safety standards and be able to apply the same.
5. The student will be able to demonstrate and apply the food safety practices in Hospitality and Catering Industry
2. Student will be able to demonstrate the abilty of recognizing the various food contaminants and the analytical abilty of detecting the same
3. The student will be able to develop the ability and skill of implimenting the Good Manufacturing Practices, by way of record keeping, SPO's, Ckecking systems and use of various monitoring systems
4. The student will get equipped with the knowledge of various mandatory and voluntary food safety standards and be able to apply the same.
5. The student will be able to demonstrate and apply the food safety practices in Hospitality and Catering Industry
Catalogue Code: TH4169
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Primary Orientation of the Course: Professional Ethics
Course Code: 212420202
Floating Credit: No
Audit Course: No