Syllabus of University of Pune B.Sc.HS Semester I-CATERING SCIENCE

Subject - CATERING SCIENCE – I
Subject Code - 105
IX Semester - First
XIV. Teaching & Examination Scheme:

XVIII Chapter 1. Importance
of Hygiene in the Catering Industry. 02 04
1.1 Introduction
1.2 Definitions - hygiene & sanitation
1.3 Significance of hygiene & sanitation in the food
industry.
XIX Chapter 2. Food
Microbiology 08 10
2.1 Classification & Morphology of micro-organisms
2.2 Factors affecting growth of micro-organisms
2.3 Control of micro-organisms in relation to food
preservation.
2.4 Harmful and useful micro-organisms in the food
industry.
2.5 Role of micro-organisms in the production of
fermented foods, dairy products, bakery products,
alcoholic beverages & vinegar.
XV. Chapter 3. Food & Water Borne
Illnesses 08 12
3.1 Food poisoning & food infection, common intestinal
parasites.
(Definitions, sources of contamination of food, mode of
transmission of food borne illness, control of food
borne illness.)
3.2 Non-bacterial metal poisoning
3.3 Natural Toxins present in food
Chapter 4. Food Protection 06 10
4.1 Hygienic Storage - Dry, Refrigerated & Freezer
storage & protective display.
4.2 Danger Zone
4.3 Food spoilage - detection and prevention.
4.4 Food contamination & spoilage due to kitchen
pests.
4.5 Cross contamination.
Chapter 5. Personal Hygiene 04 06
5.1 Necessity of personal hygiene.
5.2 Health of staff.
5.3 Sanitary practices
5.4 Protective clothing
5.5 Importance of rest, recreation and exercise.
Chapter 6. Food Science Concepts 04 06
6.1 Basic S.I. units of length, area, volume, weight
6.2 Temperature (conversion of Celsius Scale to
Fahrenheit Scale)
6.3 Definition of density & relative density
6.4 PH – definition & its relevance in Food Industry
6.5 Undesirable browning & its prevention, examples
of desirable browning in food preparations
6.6 Important Terminologies (definitions & relevance)
Boiling Point, Boiling Under Pressure, Melting
Point, Smoking Point, Flash Point, Surface Tension,
Osmosis, Humidity, Evaporation, Sol, Gel,
Emulsion & Foam
Chapter 7 Food Additives 04 06
Definition, types & their limitations as per PFA Act.
Chapter 8 Regulatory Agencies 06 08
8.1 Food standards in India
8.2 Common food adulterants and simple tests to detect
food adulterants in milk, sugar, turmeric, chilli powder,
tea, coffee, semolina flour, ghee, butter, margarine &
oil.
Chapter 9 Hazard Analysis & Critical Control Points. (HACCP) 06 08
Importance , definition & usage of HACCP.
XVI. Note : Glossary of Terms
Students should be familiar with the glossary of
terms pertaining to above mentioned topics
Demonstration / Field Visits
Demonstration 1. Ubiquity of Micro Organism hrs
(Exposed food, personal habits & kitchen equipment) 2
Demonstration 2. Spoilage organism seen in various food stuffs. 2
Demonstration 3. Simple Tests for Detection of Adulterants 2
Visits:
State Public Health Laboratory.
Hotel Kitchens, flight Kitchen & Industrial Canteen to observe hygienic standards
maintained.
(A File has to be maintained to record the observations of the demonstrations and the
visits. Marks awarded can be included in the internal marks.)

Reference Books
1. Food Hygiene & Sanitation - S. Roday
2. Food Microbiology –Frazier
3. Complete Catering Science –OFG Kilgour
4. Safe Food Handling –Michel Jacob
5. Prevention of Food Adulteration Act 1954
6. The Science of Food – 3rd Edition- P.M.Gaman & K.B.Sherrington
7. Food Chemistry – 1st Edition - Meyer

Syllabus of University of Pune B.Sc.HS Semester I-CATERING SCIENCE – I

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