BSC IN HOSPITALITY & AIRLINE CATERING MANAGEMENTJRD Global EDU
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Frequent Asked Questions
· What are the objectives of this course?
JOB ORIENTED PROGRAM
· Who is it intended for?
12TH PASSED OUT CANDIDATES
What you'll learn on the course
Teachers and trainers (1)
FOOD SCIENCE SEMESTER‐I UNIT‐I Importance with relation to food handling preparation and service. Micro Organisms‐Classification. Bacteria‐Size, Shape, reproduction, beneficial and harmful effects Yeasts‐size, shape, reproduction, beneficial effects. UNIT‐II Food Preservation Methods and principles of food preservation. Food Poisoning –Staphylococci, botulism & clostridium perfringens, Symptoms , illness & prevention UNIT‐III Colloids Types and factors affecting colloidal solutions Emulsions Types and theory of emulsion Food emulsions UNIT‐IV Changes taking place during cooking Carbohydrates 1. Gelatinization 2. Dextrinisation 3. Retro gradation Proteins 1. Denaturation,loagulation 2. Functional Properties 3. Commercial Uses Fats and Oils 1. Rancidity 2. Flavour Reversion 3. Refining, hydrogenation, winterization 4. Commercial uses of fat UNIT‐V Browning Types of Browning Prevention of browning