POST GRADUATE DIPLOMA IN FOOD SERVICE … PGDFSM.pdfPOST GRADUATE DIPLOMA IN FOOD SERVICE ......

POST GRADUATE DIPLOMA

IN FOOD SERVICE

MANAGEMENT

(Under Higher Payment Program)

Department of Foods and Nutrition

Faculty of Family and Community Sciences

The Maharaja Sayajirao University of Baroda

Vadodara, Gujarat 390002

F N D

DEPARTMENT OF FOODS AND NUTRITION

FACULTY OF FAMILY & COMMUNITY SCIENCES

THE MAHARAJA SAYAJIRAO UNIVERSITY OF BARODA, VADODARA

POST GRADUATE DIPLOMA

IN

FOOD SERVICE MANAGEMENT (Course Under the Higher Payment Board of the University)

Prof. Uma Iyer

Programme Director

Dr.Komal Chauhan

Programme Co-ordinator

Dr. Swati Dhruv

Assistant Programme Co-ordinator

Sr.No. Title Page

Number

1. An Introduction to Department of Foods and Nutrition 1

2. An Introduction to PG Diploma in Food Service

Management

4

3. Semester Wise Distribution of Course and Syllabus 5

4. Grade Credit System of Evaluation 30

INDEX

P.G Diploma in Food Service Management- Foods & Nutrition

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The Department of Foods and Nutrition at the Faculty of Family and Community Sciences, The

Maharaja Sayajirao University of Baroda, established in the year 1950 is a premier institute for higher

education that offers comprehensive program for Bachelor’s, Master’s and Doctoral degree in Foods

and Nutrition.

The vision and mission of the department is to create world class committed Public Health, Dietetics,

Nutrition and Food Science professionals who can contribute meaningfully to the social, economic

and health development of the country. Towards this mission our goals are to persistently update and

enrich our academic programme, expand our network with other institutions, establish national and

international collaborations and explore all avenues for extension.

PROGRAMS OFFERED

B.Sc. M.Sc. Dietetics Dietetics

Public Health Nutrition Public Health Nutrition

Food Science and Quality Control

A Doctoral program leading to Ph.D. in Foods and Nutrition is also offered.

COURSES UNDER HIGHER PAYMENT PROGRAM

B Sc. (Honors) Foods and Nutrition Program

P G Diploma in Public Health Nutrition

P G Diploma in Food Service Management

The department has been enjoying the status of being the recipient of UGC-DSA SAP III program

(2015-2019). The department has also received generous grants from UGC for infrastructure

development over the years. This has resulted in building a new Research and Development wing,

purchase of new equipments, upgradation and renovation of the laboratories, and initialization of

latest multimedia and communication facilities.

EXTENSION AND OUTREACH ACTIVITIES

The department organizes extension and outreach activities for the Community for promoting

maternal and child health and nutrition, creating awareness on safe food consumption and preparation

practices, prevention of non-communicable diseases. The public awareness on health and nutrition is

generated through open houses, celebration of Nutrition and Breast feeding Week and by conducting

sessions in various programmes organized by voluntary, nongovernment agencies.

DEPARTMENT OF FOODS AND NUTRITION


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COLLABORATIONS / PROJECTS

The department has collaborations with several national and international agencies for research work,

projects and student internships.

National International Indian Council of Medical Research World Health Organization

National Institute of Public Co-operation and

Child Development

UNICEF

National Institute of Nutrition Global Alliance of Improved Nutrition

State and National NGOs, Ministry of Health &

Family Welfare

Micronutrient Initiative

GSFC, GACL, GIPCL, Transpek, Baroda Dairy,

Petronet LNG etc

Harvest Plus / IFPRI / CIAT

Department of Biotechnology INCLEN

Government of Gujarat Cornell University

Diabetes Foundation of India

GUJCOST

Tata Institute of Social Sciences

FACILITIES FOR THE STUDENTS

Various facilities are made available to the students to enhance the teaching-learning processes in the

campus and to support and ensure the overall development of the students.

Infrastructure Facilities: The department has a total of 16 laboratories which cater to the areas of

Food Science, Instrumentation, Institution Management, Microbiology, Nutrition, Chemistry,

Physiology, Public Health Nutrition, Advanced Research, Food Analysis, Iodine Quality Control etc.

These laboratories house various simple to sophisticated equipments. Some of the equipments include

Spectrophotometers, ELISA Reader, Laminar Air Flow, Body Composition Analyzer, Heart Rate

Monitor, Auto Analyzer, Hematoanalyzer, GC, AAS, HPLC, Fibre Tech, etc. The classrooms in the

department are well equipped with multimedia facilities which along with a Wi-Fi enabled campus

greatly enhance the teaching learning process. The department also houses a state of the art seminar

room which is used for research presentations by students and for other special lectures.

Library: The department has a well-equipped library with reference books for all the courses.

Master’s dissertation and doctoral research theses are also available for the students. Post graduate

students and doctoral scholars are allowed to issue the library material for reference studies. The

department library is in the process of digitization in order to facilitate the services provided to the

students.

Nutrition Counseling Centre: The department along with the MSU-FN Alumni Association

operates a Nutrition and Diet Counselling Center (NCC), wherein they provide guidance to the people

for a healthy and dynamic life through personalized counselling, as well as prevention, education, and

outreach activities. The services offered under NCC are free of cost. The Counselling Center

encompasses services addressing general nutrition assessment for individuals, maternal & child

nutrition, adolescent nutrition, sports nutrition, geriatric nutrition, nutrition in health & diseases and

nutrition for specially challenged groups. Effective counselling is done using latest guidelines and

techniques by a professional team of qualified Nutritionist and Dieticians. NCC is functional on every

Saturday from 1-4pm.To reach out to the large masses, NCC also celebrates dietetics day, world

health day, world diabetes day etc. and conducts extension activities with government organizations,

NGOs, academic institutions etc.


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Staff Advisors and Coordinators for the Students: The department has advisors and

coordinators at different levels for each course. This is to facilitate students with regards to subject

matter, evaluation system, doubts and queries. Advisors and coordinators also see to it that the

curriculum is reviewed from time to time for inclusion of latest topics, researches and other relevant

information. Students can always feel free to communicate about their concerns, suggestions and

queries.

Awards: Several awards have been instituted for students who excel in academics. These include the

Priya Modern Food Products Gold Medal and Smt. ParvatibenJivanlal Patel Gold Medal for the M.Sc.

programme; and the Smt. ItchhagauriKuverjiNaik Gold Medal and Shri JaswantraiTrikmlalBumiya

Prize for the B.Sc. programme. Each year the Foods and Nutrition Alumni Association Outstanding

Student Award is given to a distinguished postgraduate student.

Clubs and Associations: All the students in the Department of Foods and Nutrition get a holistic

nurturing through involvement in activities of professional societies and student’s club affiliated with

the department. The department serves as a base for several associations namely Nutrition Society of

India (Vadodara Chapter), Indian Dietetic Association (Gujarat Chapter- Vadodara Club) and Alumni

Association of Department of Foods and Nutrition.

YAPON Club

The Department of Foods and Nutrition has its own staff-student club named as YAPON CLUB since

1989. The club is an ideal platform for students to get engaged in extracurricular activities beyond

academics. The club exists to unite and support the students creating a strong bond amongst

themselves and the teachers, thereby enhancing their leadership skills and emotional quotient.

Alumni Association of Department of Foods and Nutrition (MSUFNAA)

Reaching out to Foods and Nutrition Department Alumni: FN Department is proud to have its alumni

working as dietitians at hospitals in India and abroad, nutrition consultants in UNICEF, marketing

executives and researchers in pharmaceutical companies, programme officers in NGO’S, national and

international, government departments, academicians, researchers, quality control officers (food

industry) and as entrepreneurs. The major activity of the Alumni Association is to organize an

Annual Alumni Achievement Award Ceremony and Dr.Mrunalini Devi Puar Oration which is given

by an expert in the field of Foods and Nutrition. The association has instituted an Outstanding Student

Award for Senior Master’s student.


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About the PG Diploma in Food Service Management

India ranks second largest country for diabetes just behind China. The heart attacks occur in

India at least a decade earlier than in the west. WHO consider “Unhealthy diet” as an

important risk factor for the disease burden that India faces today. India is now grappling

with the burden of both under nutrition, overweight and obesity. School children, adolescents

and productive age group population (19–60yrs) are particularly vulnerable to succumb to the

disease early in life. Therefore, healthy diets have to be promoted in work place and school

settings. Indian food service industry though very big comprises of entrepreneurs catering to

the needs of the population emphasizing on tasty and attractive food, without having basic

understanding of healthy diets and menus, ingredients to be used in cooking along with

hygiene and food safety norms and regime.

Therefore, this program has been developed with a view to address the needs of training work

force and developing human resources for healthy menu and diet planning (dieticians,

nutritionists, food service managers, counselors etc) for the emerging employment sectors

such food service units in school, work places, hospitals, community etc.

The FSM program is a 1-year full-time PG Diploma program. The course aims to impart

skills for successful food service management imparting hands on experience about healthy

menu planning, operations, revenue management, human resources, training, and marketing,

merchandising, and customer service. These skills combined with practical training ensure

that students are moulded to take the challenge of an entrepreneur in the exciting food service

management industry.

Students Learning Goals and Objectives

Students will learn how to manage the major areas of menu planning, purchasing, receiving,

storage, production, and control systems accommodating the health and nutrition needs of the

population. They will assess the effectiveness of several food service systems, use a service

blueprint to improve the service delivery process and increase profits, and examine such

variables as client flow, menu planning, dining time, optimal table mix, meal duration, and

variable pricing. The programme offer students a learning laboratory for nutrition and healthy

menu planning and serve as a resource for linkages with nutrition-related food service

management.

Eligibility Criteria

Candidates seeking admission to one-year Post Graduate Diploma in Food Service

Management must be Graduate from any discipline from UGC recognized university with

English as one of the subject or graduate from any discipline from National Open University

with English as one of the subject

POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGEMENT


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SEMESTER I

Course No. Course Name Credits

FDN4101 Challenges of Food

Service Management

3 (3 + 0)

FDN4102 Food Service in Schools 5 (3 + 2)

FDN4103 Food Service in

Workplaces

5 (3 + 2)

FDN4104 Food Safety in Food

Service Organizations

4 (3 + 1)

FDN4105 Food Product

Development

3 (1 + 2)

FDN4106 Institution Food Service

Organization

3 (3 + 0)

Total Credits 23

SEMESTER II

Course No. Course Name Credits

FDN4201 Entrepreneurship

Management

2 (2 + 0)

FDN4202 Continental Quantity

Food Production and

Services

5 (1 + 4)

FDN4203 Indian Quantity Food

Production and Services

10 (0 + 10)

Total Credits 17

Grand Total 40

SEMESTER WISE DISTRIBUTION OF COURSE AND

SYLLABUS


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COURSE OUTLINE OF COURSES FOR

SEMESTER I


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The Maharaja Sayajirao University of Baroda Faculty of Family and Community Sciences

Department of Foods & Nutrition Fatehgunj–Vadodara 390002

Phone - 0265-2795522

Academic year 2015-16


YEAR I Course Type: Compulsory Course

Course Number: FDN4101

Course Title: Challenges of Food Service

Management

Credits 3 (3+0)

SEMESTER I Hours/Wk 3

OBJECTIVES

1. To enable students to understand the challenges of food service management.

2. To enable students to understand emerging public health problems, namely the

rise of non-communicable diseases in populations.

3. To understand the economic impact of rising NCDs and the need to adopt

population wide approaches to decrease the burden.

4. To understand the importance of health promotion in various settings for

increased impact.

COURSE CONTENT

UNIT-I Challenges of Food Service: Operations and Strategies to Address

Them 10%

A. Success and failure of food service operation

Factors affecting success

Factors contributing to failure

B. Best Practices to plan, open, manage a food service

operation

Factors to be considered before planning type of food

operation in selected area

Role of market research for service style and service level,

client needs & feedback

Role of standardization of menus and service

Customer retention techniques

Cost rationalization & control


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UNIT-II

Challenges of Food Service System and Needs due to Shifting

Demographics and Economies, Health Trends and Diet Fads

20%

A. Introduction to Non Communicable diseases: An Emerging

Public health problem in developing countries

Non communicable diseases Burden: Global Status, Status in

India

Mortality, Morbidity due to NCD and risk factors for NCD

Monitoring NCDs and their risk factors

Commonality of risk factors and their interrelationship.

B. The role of Food Service organization in preventing NCDs

Improving nutritional quality safety of food served by food

service organization

Consumers information

Raising consumer awareness about healthy food and diets

Sustainable food systems and diets

C. Role of nutrition in effectively preventing and combating non

communicable diseases

Foetal origins of adult diseases: Implications of early

undernutrition & long term consequences

Rising double burden of malnutrition, childhood obesity

(urbanization & reduced physical activity, changing dietary

patterns, influence of industrialization)

UNIT-III Economic Consequences of NCDs in Low and Middle Income

Countries 10%

Economic losses due to ill health

Size of the Problem: Demonstrating the Economic Burden of

NCDs

UNIT-IV Strategies and Interventions 40%

A. How to reduce the exposure of populations and individuals to

the risk factors for NCDs

Crucial components of Cost-effective and feasible interventions-

Possible Solutions and Their Cost

Best Buys interventions

B. Global initiatives to control NCDs

Fruit & Vegetable for Health Initiative

Nutrition in Schools Promoting Lifelong Healthy Eating


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UNIT-V Basic Concepts of Health Promotion 20%

Nutrition Health Promotion: Key Definitions and Concepts

A. Health Promotion in Different Settings

Settings approaches

Various settings for health promotion

B. School as a setting

Advantages of school as a setting

School Health Promotion programs in the developing and

developed world

School health program currently ongoing in municipal school in

India, its strength and weaknesses

C. Work place as a setting for health promotion

Advantages of workplace as a setting

Workplace Health Promotion programs in the developing and

developed world

REFERENCES

1. Recommendations of high level meeting of UN general assembly on prevention and Control of

non-communicable diseases, New York,2011

2. Global status report on non-communicable disease, WHO,2011

3. Non-communicable Diseases, Country Profiles, WHO,2011

4. From Burden to “Best Buys”: Reducing the Economic Impact of Non-Communicable Diseases

in Low- and Middle-Income Countries, WHO,2011

5. Standing committee on Nutrition, United Nations System, 2010

6. Food and Agriculture Organization of the United Nation (FAO),2011

7. Action Plan for the Global Strategy for the Prevention and Control of Non-Communicable

Diseases, WHO, 2008.

8. Scaling up action against non-communicable diseases: How much will it cost? WHO, 2011

9. American Journal of Health Promotion http://www.healthpromotionjournal.com/index.html

10.

Milestones in Health Promotion - Statements from Global Conferences.

WHO, 2009.

http://www.who.int/healthpromotion/Milestones_Health_Promotion_05022010.pdf

http://www.healthpromotionjournal.com/index.html


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Phone - 0265-2795522


POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT



Course Title: Food Service in Schools

Credits 5 (3+2)


OBJECTIVES

To impart knowledge pertaining to:

1. Menu and its development.

2. Acquaint with National and International menus.

3. Planning of Various menus based on Geographical influences.

COURSE CONTENT

UNIT-I Importance of Menu Design and Layout, and looks that convey the

Personality of the Food Service 10%

1. Types –Ala Carte & Table D’hote

2. Menu Planning, considerations and constraints

3. Menu terms

4. Food-Based Menu Planning (FBMP) required for the School

Breakfast Program (SBP) and the National School Lunch

Program (NSLP)

UNIT-II Menu and Nutrition Management 15%

A. Introduction to Basics of Foods

1. Definition, Terms and Classification of Foods:

Definitions and terms

Food groups

Functions of foods

Classification of foods

Principles of Cooking and Methods of Cooking

Cooking methods- Merits and Demerits

Objectives of cooking

Methods (Wet / Dry heat methods/ Combination/

Microwave cooking/ Solar cooking)


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UNIT-III Nutrition Science 25%

A. Introduction

1 Relationship between Good Nutrition and Health

Macronutrients: Carbohydrates, Proteins and Fats

Classification, Functions, Food sources, Recommended

Dietary Allowances

Digestion, Absorption, Transport, Storage and Excretion of

Macronutrients

2 Nutrition Science –Micronutrients

A. Vitamins- Fat and Water Soluble

Functions, Food sources, Recommended Dietary

Allowances

Absorption, Transport, Storage and Excretion of water

soluble vitamins

Functions, Food Sources, Deficiency Diseases,

Recommended Dietary Requirements

B. Minerals: Major and Trace

Functions. Food sources, Recommended Dietary

Allowances

Absorption, Transport, Storage and Excretion of Minerals

Functions, Food Sources, Deficiency Diseases,

Bioavailability

C. Limiting Nutrients in children’s diets & steps

to overcome them

UNIT-IV Concept of Dietary Guidelines and Recommended Dietary

Allowances 15%

Dietary Guidelines for Americans, Indians

Planning menus that comply with nutrition for school meal

& breakfast programmes

Dietary specifications for salt, saturated fat, trans fat and

sugars

Role of the menu in controlling costs within a school

nutrition program

Influence of customer feedback on menu planning

UNIT-V Food Service Management: Marketing, and Merchandising

Strategies 10%

Importance and various marketing strategies

Various merchandising strategies


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PRACTICAL

Objective:

Students are provided with basic culinary skills, as well as classic

and modern cooking techniques and knowledge. Topics discussed,

first in theory, then demonstrated in the kitchen, include vegetable

cuts, stocks, sauces and soups, as well as basic meat, poultry, fish

and seafood preparations. Proper sanitation and food handling

procedures are emphasized. Students are expected to learn and use

proper food preparation terminology.

Unit VI Menu Standardization and Nutrient Calculation 10%

Unit VII Planning Preparation and Costing School Meals (Cyclic Menu)

(Different age groups) 15%

REFERENCES

1. Theory of Cookery by K Arora, Publisher: Frank Brothers

2. Bakery & Confectionery by S. C Dubey, Publisher: Society of Indian Bakers

3. The Professional Chef (4th Edition) By Le Rol A.Polsom

4. Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman

5. Practical Cookery by Kinton and Cessarani

6. Theory of Catering byKinton and Cessarani

7. Practical Professional Cookery by Kauffman and Cracknell

8. Larder Chef by M J Leto and W K H Bode Publisher: Butterworth- Heinemann

9. Purchasing Selection and Procurement for the Hospitality Industry by Andrew Hale Feinstein

and John M. Stefanelli

10. Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu

11. Cooking Essentials for the New Professional Chef

12. The Professional Pastry Chef, Fourth Edition by Bo Friberg Publisher: Wiley and Sons INC


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Phone - 0265-2795522





Course Title: Food Service in Workplaces

Credits 05 (3+2)


OBJECTIVES

To impart knowledge pertaining to:

1. Practical advice and step-by-step instructions on how to develop a healthy

eating policy for the workplace.

2. Guidelines for healthy workplace catering.

COURSE CONTENT

UNIT-I Importance of Meals Served at Workplace to Improve Health. 15%

1. Guidelines for planning healthy meals for various categories of

employees in workplace

2. Concept of health, balanced diet

3. Concept of low fat diet: Fat substitutes, MUFA, PUFA, ω-3, ω-

6 fatty acids

4. Low calorie diet: Sugar alternatives, salt substitutes

5. Type of fats: blending of oils (use of canola, pomace, olive oils)

and its benefits

UNIT-II Catering for Various Events at Workplace 20%

1. Formal corporate meetings and special events

UNIT-III Functional Foods and Nutraceuticals 15%

1. Definition

2. Importance and criteria

3. Incorporation of various functional foods in conventional

recipes and its benefits

Unit-IV Facilities at Work Place Food Services 10%

1. Menu planning for cafeterias, cafes, coffee shops, kiosks and

canteens

2. Vending machines

3. Mobile food vans

4. Other facilities such as shops and retail outlets that primarily

sell food and drinks


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PRACTICAL

Unit-V Planning and Standardization of Cyclic Menus for 40%

1. Formal events

2. Regular meals for various categories of employees

3. Planning menus for canteens

4. Planning menus for aviation food service

5. Planning menus for railway and airport catering

6. Planning menus for hospitals catering

7. Planning menus for hostel mess and canteen

REFERENCES

1. Theory of Cookery by K Arora, Publisher: Frank Brothers

2 Bakery & Confectionery by S. C Dubey, Publisher: Society of Indian Bakers

3 The Professional Chef (4th Edition) By Le Rol A.Polsom

4 Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman

5 Practical Cookery by Kinton and Cessarani

6 Theory of Catering byKinton and Cessarani

7 Practical Professional Cookery by Kauffman and Cracknell.

8 Larder Chef by M J Leto and W K H Bode Publisher: Butterworth- Heinemann

9 Purchasing Selection and Procurement for the Hospitality Industry by Andrew Hale

Feinstein and John M. Stefanelli

10 Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu

11 Cooking Essentials for the New Professional Chef

12 The Professional Pastry Chef, Fourth Edition by Bo Friberg Publisher: Wiley and Sons

INC


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Phone - 0265-2795522





Course Title: Food Safety in Food Service

Organizations

Credits 04 (3+1)


OBJECTIVES

1. To build capacity to comprehend the issues of safety and quality in food

production, handling, processing and trade.

2. Build technical proficiency in undertaking food safety and quality

assurance in food processing chain i.e., from farm to fork.

3. Ensure the safety and quality of food products as per mandatory legal

requirements and voluntary standards to give knowledge pertaining to

the analysis of foods.

4. To enable students to be familiar with food standards, quality criteria

and adulterants.

5. To enable the students to gain knowledge regarding the basic methods

involved in food adulteration.

6. To learn simple tests to determine the quality and adulteration of foods

COURSE CONTENT

UNIT-I A. Food Spoilage and Prevention 20%

1. Types and Causes of spoilage in food

2. Sources of contamination

3. Spoilage of different products (milk and milk products,

cereals and cereal products, Meat, eggs, fruits and

vegetables, canned products)

4. Safe storage, preparation, handling and holding of food

B. Chemical Contamination and Allergens

1. Chemical hazards- heavy metals, pesticides, chemicals

formed during processing, chemicals from packaging

2. Natural toxins

3. Food allergens

4. Effective processing to reduce and/or eliminate chemical

hazards, allergens, toxins

UNIT-II Measures of Food Safety, Risk management and Risk

assessment 10%

1. HACCP

a. Definition, history and HACCP team

b. Principles of HACCP

c. HACCP plans

2. GMP

3. GHP

4. Food safety management system-FSSAI 2006


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UNIT-III Basic Principles Hygiene 15%

1. Components of hygiene

a. Personal hygiene

b. Food hygiene

c. Environmental hygiene

d. Unit hygiene

2. Methods of Sanitation and Hygiene

a. Sterilization and disinfection using heat and chemicals

b. Waste product handling and control- Solid and liquid

waste disposal

c. Control of infestation- Rodent control

UNIT-IV A. Food Laws and Food Standards 15%

1. FSSA 2006

2. Indian standards: BIS, ISI

3. International standards: ISO-9000, 14000, 22000, Codex

Alimentarius, HACCP, GMP, GHP, FSMS

B. Food Composition and Factors Affecting its Quality

Criteria

1. Milk and milk products

2. Fruits and vegetables and their products

3. Flesh foods

4. Sugar and preservatives

5. Beverages: tea, coffee, cocoa

6. Food grains and flours

7. Fats and oils

8. Spices and condiments

PRACTICAL

Unit- V Demonstration of Tests for Detection of Adulterants present in

Perishable Foods 35%

Milk and milk products

Fruits and vegetables and their products

Flesh foods

Unit -VI Demonstration of Tests for Detection of Adulterants present in

Semi-Perishable Foods 35%

Food grains and flours

Fats and oils

Sugar and preservatives

Canned foods

Unit -VII Demonstration of Tests for Detection of Adulterants present in

Non-Perishable Foods 30%

Beverages: tea, coffee, cocoa

Spices and condiments


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REFERENCES

1. Manual of Food Safety Management System, FSS Act, 2006, http://www.fssai.gov.in/

2 Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN:

9788181283498

3 SunetraRoday (2007). Food Science and Nutrition, Oxford University Press.

4 RaghuramuluN ,Madhavan KN and Kalyansundaram S (1983). A manual of laboratory

techniques. National Institute of Nutrition, Hyderabad

5 Wang P. G. Vitha M. F., Kay J. F. (2014), High-Throughput analysis for food safety,

Published by John Wiley and Sons, Inc., New York

6 Ronald H. Schmidt and Gary E. Rodrick. (2002). Food Safety Handbook. Wiley, 1st

edition. Part 1: definition of food safety and characterization of food hazards

7 Bureau of Indian Standards. Food & Agricultural Publications

8 Nambiar V (1994). A Textbook of Food Contamination and Safety. Anmol Publications,

New Delhi.

9 Early R (1995). Guide to Quality Management Systems for the Food Industry. Blackie,

Academic and Professional, London.

10 World Health Organization (1998). Guidelines for Drinking Water Quality, (2nd ed.),

Geneva: Volume 1, 2, 3.

11 Rangana S (1986). Handbook of Analysis and Quality Control for Fruit and Vegetables

Products (2nd ed.). Tata McGraw Hill Publishing Co. Ltd. New Delhi.

12 Sathe AY (1999). A first course in Food Analysis. New Age International (P) Limited,

Publishers. New Delhi.


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Department of Foods & Nutrition

Fatehgunj – Vadodara 390002

Phone - 0265-2795522

Academic year

2015-16




Course Title: Food Product Development

Credits 3 (1+2)


OBJECTIVES

1. To acquaint the students with the principles of development of food

products.

2. To enable the students to understand different aspects of sensory science

and evaluation and their applications

COURSE CONTENT

UNIT-I Product Development Process: Concept and Management 25%

a. Trends and innovation in food markets

b. Product design and quality: concept, definition, modeling,

design optimization and quality assessment.

c. Standard methods for the assessment of sensory difference

and methods for consumer product testing.

d. Commercial kitchen equipment’s and tools, uses and

maintenance.

e. Molecular Gastronomy: definition, techniques, cooking and

recipes

UNIT-II Designing and Evaluation of the Product 25%

a. Designing for flavour: analysis and definition; developments

in flavour science and technology.

b. Design for texture and sweetness; hot foods, cold foods, new

ingredients, advanced technologies, sugar and fat substitution

c. Designing for shelf life: water activity, preservatives,

ingredient effects and new processing technologies

d. Designing for functionality: ingredient development, novel

foods, legislative provisions

e. Skills for copying established products available from the

market place.


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PRACTICAL

UNIT-III New Food Products: Technical Development 20%

1. Standardization of Equipments, tools and techniques

2. Traditional vs Modernized methods: based on newer

technologies for healthy foods

UNIT-IV Food Product Development and Sensory Evaluation 20%

1. Standardization of food product in the laboratory

2. Threshold tests for the selection of the panel

3. Develop sensory evaluation card for various tests

UNIT-V Market Analysis of the Product 10%

1. Packaging

2. Costing and labeling

REFERENCES

1. Amerine MA (1965) Principles of Sensory Evaluation. Academic Press, New York.

2. Lawless HT and Klein BP (1991) Sensory Science Theory and Applications in Foods.

Marcel Dekker Inc.

3. BIS 6273 (1972) Guide for Sensory Evaluation of Foods. Optimum Requirement.

4. Earle M.,Earle R. and Anderson A. Food and Product Development: Maximizing

success, Woodhead Publishing Ltd, Food Series, No. 64,2001.

5. Bedekar SJ (1991) Marketing concepts and strategies, Oxford University Press.

6. Paine FA, Paine HY (Eds.) (1992) A Handbook of Food Packaging (2nd ed.), Blackie

Academic and Professional.

7.

Charles Spence &Jozef Youssef (2013) Molecular Gastronomy at Home: Taking

culinary Physics about of the lab and into your kitchen, Firefly Books Ltd, ISBN-13 978-

1770852013.

8. Herve This (2008) Molecular Gastronomy- Exploring the Science of Flavor Columbia

University Press, ISBN-10: 0231133138.

http://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Herve+This&search-alias=stripbooks


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Fatehgunj – Vadodara 390002 Phone - 0265-2795522

Academic year

2015-16




Course Title:Institution Food Service Organization

Credits 3 (3+0)


OBJECTIVES

This course will enable students to -

1 Gain knowledge of the types of food services in India, and understand the

characteristics of related food service establishment

2 Acquire details pertaining to various types of food service organizations

3 Get familiarized with the principles of management

4 Understand the process of planning, organizing, directing, delegating and

controlling as functions of management

5 Be trained to use the tools of management

6 To gain knowledge pertaining to various aspects of financial management

in food service institutions.

COURSE CONTENT

UNIT-I Food Services 20%

1. Types of food services

a. Campus food service

b. Food service in commercial restaurants

c. Hotel food service

d. Hospital food service

e. Industrial food service

f. School food service

g. Main differences between formal and informal food

service

2. Meeting the challenges of food service management

a. Major challenges facing foodservice operations

b. Strategies needed to address the challenges

UNIT-II Principles, Functions and Tools of Management in a Food

Service Organization 35%

1. Management

(a) Definition

(b)Principles of food service management

2. Functions of food service management

Planning, Organizing, Staffing, Directing, Delegating,

Coordinating, Motivating, Controlling

3. Tools of Management

a. Organization chart

b. Job description

c. Job analysis

d. Decision making

Communication – Methods and barriers


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UNIT-III Management of Personnel, Space Organization and

Equipment Planning 35%

1. Management of Personnel

a. Recruitment

b. Induction

c. Employees facilities and benefits

d. Evaluation of performance

2. Space Organization

a. Types of kitchens

b. Types of storages

c. Service areas

d. Dining area

3. Equipment planning

a. Selection of equipment

b. Installation and operation

c. Care and maintenance

Unit IV Financial Management 10%

1. Cost concepts

2. Food cost control- Ways to manage costs, minimize loss and to

optimize the processes involved in foodservice operation.

3. Book keeping and accounts

REFERENCES

1.

Boella MJ (1983)

Personnel management in the hotel and catering industry (3rd ed.).

Hutchinson, London

2. Druker PF (1975)

Management. New Delhi: Allied Publishers

3.

Kotas R (1972)

Accounting in hotel and catering industry – Intertext Books.

London: Butler and Tanner.

4. Sethi M and Malhan S (1993)

Catering Management, An Integrated Approach. New Delhi: Wiley Eastern


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COURSE OUTLINE OF COURSES FOR

SEMESTER II


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Phone - 0265-2795522

Academic year

2015-16




Course Title: Entrepreneurship Management

Credits 2 (2+0)

SEMESTER II Hours/Wk 2

OBJECTIVES

1.This course enables the students to develop entrepreneurship abilities and

understand the culture of entrepreneurship development.

2.To enable the students to understand the basic principles involved in setting

up a small scale industry

3.To help the students develop management skills required for setting up a

small scale business

4.To provide opportunities to the students within and outside the institution for

developing necessary operating skills relating to the food industry

5.To develop the right kind of values and attitudes to function effectively in

business.

COURSE CONTENT

UNIT-I Concept of Entrepreneurship 25%

1. Who is an Entrepreneur?

2. Qualities and attributes required for entrepreneurship

3. Soft Skills for Entrepreneurs

4. The entrepreneurial process

UNIT-II Planning a Small Scale Enterprise 25%

1. Business Opportunity Identification

2. Assessing the market: Information gathering techniques,

Principles of market survey, Survey Tools, Preparation of

Schedule, Analysis of survey data

3. Production Programme, Plant Capacity, Manpower Requirements

and Layout

4. Business Plan Format for Tiny and Small Enterprises

5. Resource mobilization

UNIT-III Budgeting, Accounting and Control 25%

1. The Financials of a Project Report

2. Assessing Financial Viability of the Project

3. Bookkeeping and Accounting and Financial Statements

4. Costing and Pricing of Products

5. Working Capital Management

http://www.ediindia.org/doc/SpecialPDF/chp-3.pdf














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UNIT-IV Managing a Small Scale Enterprise 25%

1. Marketing Management

2. Applied Management in Business: Learning from Existing

Businesses

3. Legal Requirements

Support Institutions for Promotion of Food Processing Sector

REFERENCES

1. GITCO, (1998), 25 Prospective Food Processing Projects Vol.1— Ahmedabad

2. GITCO, (1998), Gujarat Industrial and Technical Consultancy Organization Limited, 24

Prospective Food Processing Projects—Ahmedabad

3. Government of India, (1993), Ministry of Food Processing in Industry,

Food Processing Industries in India: Investment Opportunities—New Delhi

4. Patel, J.B. and Allampally, D. G. (1991), A Manual on How to Prepare a

Project Report, EDII, Ahmedabad.

5.

Patel, V.G., Entrepreneurship Development Programme in India and Its

Relevance to Developing Countries, Ahmedabad, Entrepreneurship

Development Institute of India, 1987.

6. Patel, V.G., Innovations in Banking: The Gujarat Experiments, Bombay,

Industrial Development Bank of India, Oct. 1981, pp.2–10.

7. Porter, M.E., (1990), The Competitive Advantage of Nations, Free Press

New York.

8. www.ediindia.org, www.fssai.gov.in

9. Entrepreneurship Development - MSBTE

10. Innovation & Entrepreneurship – Peter Drucker

11. The culture of Entrepreneurship – Berger






http://www.ediindia.org/

http://www.fssai.gov.in/


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Phone - 0265-2795522

Academic year

2015-16




Course Title: Continental Quantity Food Production

and Services

Credits 5 (1+4)


OBJECTIVES

1. To provide basic understanding on role of various ingredients in bakery and

confectionery.

2. To acquaint the students with the various types of bakery and confectionery.

3. To provide intense hands on training in standardization and preparation of

bakery and confectionery.

COURSE CONTENT

UNIT-I Bread and Cakes 10%

1. Flour: Types of flour, gluten content, selection of flour for

breads and cakes

2. Leavening agents, types, role in cake making.

3. Role of yeast, sugar, salt, fat and liquid in bread and cake

making

4. Methods of bread and cake making and faults in bread and

cake making

5. Healthy products through substitution of ingredients and

processing

UNIT-II Confectionery and Desserts 10%

1. Chocolate based confectionery – role of cocoa, sugar, fat,

milk and milk solids in chocolate based confectionery

2. Hot and cold desserts- Caramel Custard, Bread and Butter

Pudding, Soufflé, Mousse, Steamed Pudding

UNIT-III Soups, Main Course and Accompaniments 10%

A. Stocks, Soup and Sauces

1. Stocks, soup & sauces - classification and types.

2. Soup garnishes and accompaniments.

3. Sauces-classification of mother sauces with derivatives.

4. Proprietary sauces and compound butters.

5. Accompaniment and garnishes.

6. Healthy versions through ingredient substitution

B. Main Course

1. Pasta – long, ribbon cut, extruded and stuffed

2. Mexican – Enchiladas, tortillas, nachos, burritos quisadilla

3. Rice preparations – risotto

C. Hors d'Oeuvres& Salads

1. Horsd’Oeuvre

2. Salads & dressings


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PRACTICAL

Unit IV Bakery Organizational Structure 70%

1. Introduction to basic equipment used in bakery industry and

their use

2. Standardisation and preparation of Simple and enriched bread

recipes-

Bread Loaf (White and Brown)

Bread Rolls (Various shapes)

French Bread

Multi grain bread

3. Standardisation and preparation of Simple and enriched Cakes,

recipes (eggless, with egg and substitution of butter with oil)

Sponge

Fatless

Swiss roll

Fruit Cake

Chocolate cake

4. Assembling and decorating cakes - Making and using piping

bags, piping techniques

Butter Cream

Fresh cream

Royal icing

Truffle

Fondant

Gum paste

Marshmallow

5. Standardisation and preparation of simple cookies (substitution

of hydrogenated fat)

Nan Khatai

Golden Goodies

Melting moments

Chocolate chip Cookies

6. Chocolate confectionery

Truffles

Liqueur chocolate

Rocks

Chocolate dips

Fondue

Chocolate fillings and desserts

7. Sauces – Mother sauce and derivatives

8. Soups – Basic stock and soups

9. Salad dressings- basic and healthy versions

10. Cooking of main course dishes

11. Salad arrangement


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REFERENCES

1. Sethi Mohini, Rao E. S. (2011). Food Science Experiments and Applications. Second

edition. CBS Publishers, New Delhi.

2. Thangam Philip (2010) Modern Cookery: For Teaching and the Trade Volume, Orient

Longman

3. W. P. Edwards (2007), The Science of Bakery Products

4. Yogambal A. (2010) Textbook of Bakery and Confectionery, PHI Learning, New Delhi


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Phone - 0265-2795522

Academic year

2015-16




Course Title: Indian Quantity Food Production and

Services

Credits 10 (0+10)


OBJECTIVES

To prepare the students to cater to the need of the industry, it is important to

inculcate in them sound knowledge of the principles of Food Production so that

they can be put to use in an efficient & effective way.

COURSE CONTENT

UNIT-I Introduction to Quantity Food Production - Industrial,

Commercial and Institutional (Hospitals / Schools) 10%

1. Factors influencing eating habits, sectors of hospitality/

Catering Industry.

2. Essentials of Indian food preparation.

3. Demonstrations to familiarize the students with the following:

a. Introduction to various tools and their usage.

b. Introduction to various commodities. (Physical

Characteristics, weight & volume conversion, yield testing,

etc.)

c. Food pre-preparation methods

d. Use of different cooking methods.

UNIT-II Quantity Food Production - Main Menu 20%

1. Planning of quantity food production of main menus

2. Standardization of quantity food production of main menus

(Plated and Buffet Menus)

3. Costing of main menus and arriving at the pricing of the

main menus.

4. Quantity food production of main menus

UNIT-III Quantity Food Production – Breakfast Menus 20%

1. Planning of quantity food production of breakfast menus

2. Standardization of quantity food production of breakfast

menus

3. Costing and pricing of breakfast menus

4. Quantity food production of breakfast menus

UNIT-IV Quantity Food Production – Formal Meals 20%

1. Planning of quantity food production of formal meals.

2. Standardization of quantity food production of formal

meals

3. Costing and pricing of formal meals

4. Quantity food production of formal meals


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UNIT-V Quantity Food Production – Desserts 15%

UNIT-VI Quantity Food Production – For Various Occasions 15%

REFERENCES

1.

Ceserani V and Kinton R (2004)

Practical Cookery, 10th edition

Hodder Education, London ISBN-10: 0 430 81147 1

2.

Ceserani V and Kinton R (2003)

Theory of Catering, 10th edition

Hodder Education, London ISBN-978 1444 12376 0

3.

Andrews S (1982)

Food and beverage service: Training Manual.

New Delhi: Tata McGraw Hill.

4.

Edwards R (1979)

Running your own business.

London: Oyez Pub. And Ward Lock.

5.

Harris N (1984)

Meal management (6th ed.).

New York: Mac Millan.

6.

Sethi M, Malhan S (1993)

Catering management: An integrated approach.

New Delhi: Wiley Eastern.

7. Wailey BH (1980)

Production management handbook. U.K.: Gower Publishing.


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From the academic year 2012-13 onwards, the students’ academic performance in each

course offered during a semester is evaluated on the scale as shown below:

GRADE POINTS DESCRIPTION DIVISION/GRADE RANGE

10 OUTSTANDING O 9.01 – 10.00

9 EXCELLENT A 8.01 – 9.00

8 VERY GOOD B 7.01 – 8.00

7 GOOD C 6.01 – 7.00

6 FAIR D 5.01 – 6.00

5 AVERAGE E 4.01 – 5.00

4 DROPPED F 0.00 – 4.00

Pattern of Assessment:

A students’ academic performance in a particular course is evaluated through a Mid

Semester (MS) examination having Internal Assessment (IA) at the faculty level and

the End Semester (ES) examination i.e. University Examination (UA).

The weightage of mid semester and end-semester examination shall be 30% and 70%

respectively.

Passing shall be decided on the combined result of Mid-Semester and End-Semester

Examination in the respective courses.

In the event of a student remaining Absent at mid semester (Internal Assessment) the

candidate can be given an additional chance of internal assessment (i.e. a re-test)

where complete syllabus of the course paper is mandatory.

If a candidate fails to appear in the additional examination (re-test), his/her

performance shall be nullified for all future consideration for that course/paper.

The examination of odd semester(s) and Even Semester(s) will take place

simultaneously, the examination of lower semester (i.e. I) shall, however, be prior to

respective even semesters (i.e. II).

A candidate, who has undergone a regular course of study in Semester-I, shall be

eligible for upward movement/promotion to Semester-II.

However, respective candidate shall be eligible for the award of Degree/Diploma, on

successful completion of all the Courses/Papers/Subjects of the respective Programme

of study.

Time for Completion of Programme:

A candidate shall deem to remain a student only as per following criteria:

Duration of Studentship = n+2, for n ≤ 2

GRADE CREDIT SYSTEM OF EVALUATION


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Where ‘n’ represents duration of the programme (in years) of admission, for example:

Duration of Programme Duration of studentship

/Max time to complete a programme (Yrs.)

1 Yr.+2

3 Yrs.

After expiry of the maximum period as stipulated the candidate shall cease to be a student of

the programme. In extra ordinary circumstances, the Vice-Chancellor may constitute the

committee for scrutinizing the cases of candidate(s) who have successfully completed at least

60% of courses / papers. On the recommendation of a committee, the Vice-Chancellor may

accord eligibility to such candidate(s) by ONE YEAR and permit a candidate for TWO

ADDITIONAL CONSECUTIVE CHANCES for appearing in the examination in order to be

eligible for the award of degree / diploma.

Description of Declaration of Result:

The status of the students with respect to current semester as well as consolidated

performance of previous semester(s) shall be represented in the Statement of Grade (SoG) as

“COMPLETE” or “INCOMPLETE”, as applicable.

ODD Semesters “COMPLETE, INCOMPLETE, ABSENT”

EVEN Semesters “COMPLETE, INCOMPLETE, ABSENT” “OUTSTANDING,

EXCELLENT, VERY GOOD, GOOD, FAIR, AVERAGE,

DROPPED”

Inspection of Answer Books:

In order to have transparency and openness, the answer books shall be placed for

“Inspection” centrally at the University Assessment only. The candidate desiring to inspect

his/her own answer book(s) for one or all course(s) / paper(s) shall have to apply to

Examination Section along with the payment of Rs.1000/- per course / paper. ‘Inspection of

Answer books’ shall be carried out in presence of Dean of the Faculty and the Chairman of

the concerned course(s) / paper(s) along with the team of examiners, if required. The

completed form along with required fees per course/paper should be submitted within seven

(07) working days after the date of declaration of result of the concerned examination by the

University.

Department of Foods and Nutrition



Vadodara, Gujarat 390002

Website: www.msubaroda.ac.in

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