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2018-2019 Onwards) Avinashilingam Institute for Home Science and Higher Education for Women (Deemed to be University under Category ‘A’ by MHRD, Estd. u/s 3 of UGC Act 1956) Re-accredited with ‘A’ Grade by NAAC. Recognised by UGC Under Section 12 B Coimbatore – 641043, Tamil Nadu, India B.Sc. Food Service Management and Dietetics Programme Specific Outcomes : 1. Know and understand scientific principle and techniques of food production in hospital dietaries and hospitality sector. 2. Comprehend and apply analytical principles of nutrients, food products, food quality and formulate diets. 3. Demonstrate effective utilization and management of resources. 4. Acquire skills in organization and management of hospital dietaries and food service institutions. 5. Become a successful entrepreneur, professional and pursue higher education. Scheme of instruction and examinations (For students admitted from 2018 -2019& onwards) Hours of Instruction /week Scheme of Examination Subject Name of paper / Part Duration Code component Theory Practical CIA CE Total Credit of exam First Semester Part I 18BLT001/1 Tamil - I Ilakiyam I, 5 - 3 50 50 100 4 8BLH001/18 Ilakanam, Ilakia BLF001 Varalaru/ Hindi – I Prose and non- detail test/ French – I Part II 18BLE001 English language 5 - 3 50 50 100 4 For communication I Part III Core Course 18BFDC01 Food Science 4 - 3 50 50 100 3 18BFDC02 Principles of Nutrition 4 - 3 50 50 100 3 18BFDC03 Food Science Practical - 3 3 50 50 100 2 18BFDC04 Principles of Nutrition - 4 3 50 50 100 2 Practical 1 18BFDI01 Discipline Specific 4 - 3 50 50 100 3 Elective (DSE) Course DSE – I : Perspectives of Home Science (FSMD) Games - 1 Second Semester Part I 18BLT002 Tamil – II Ilakkiam II, 5 - 3 50 50 100 4 Ilakkanam, Ilakkia Varalaru/ 18BLH002 Hindi - II Grammar, Translation and General Essay /French – II Part II 18BLE002 English Language for 5 - 3 50 50 100 4 communication II Part III Core Courses 18BFDC05 Basics of Food production 4 - 3 50 50 100 3 18BFDC06 Operation Management 5 - 3 50 50 100 3 18BFDC07 Basics of Food Production - 3 3 50 50 100 2 Practical 18BFDI02 Discipline Specific 4 - 3 50 50 100 3 Elective (DSE) Course DSE – II : Chemistry Theory for Food Service Management and Dietetics (Chemistry) 18BFDI03 DSE–II : Chemistry - 3 3 50 50 100 2 Practical for Food Service Management and Dietetics (Chemistry) Games - 1 *Catering Internship for six weeks during vacation Third Semester Part I 18BLT003/1 Tamil - III Ilakkiam III, 5 - 3 50 50 100 4 8BLH003/18 Ilakkanam, Ilakkia BLF003 Varalaru/ Hindi - III Ancient and Modern Poetry / French- III Part II 18BLE003 English Language for 5 - 3 50 50 100 4 Communication –III Part III Core course 18BFDC08 Meal Management 3 - 3 50 50 100 3 18BFDC09 Human Physiology 4 - 3 50 50 100 3 18BFDC10 Food Microbiology and 5 - 3 50 50 100 3 Safety 18BFDC11 Meal Management - 3 3 50 50 100 2 Practical 18BFDI04 Discipline Specific 2 3 3 50 50 100 4 Elective (DSE) Course DSE – III Computer Applications in Food Service (FSMD) 2 Fourth Semester Part I Tamil – IV Ilakkiam IV, 5 - 3 50 50 100 4 Ilakanam, Ilakkia Varalaru/ Hindi – IV Introduction to Functional Hindi and Journalism/ French – IV Part II English Language for 5 - 3 50 50 100 4 Communication – IV Part III Core courses 18BFDC12 Diet Therapy 5 - 3 50 50 100 3 18BFDC13 Bakery and Confectionery 3 - 3 50 50 100 3 18BFDC14 Diet Therapy Practical - 4 3 50 50 100 2 18BFDC15 Bakery and - 4 3 50 50 100 2 ConfectioneryPractical 18BFDI05 Discipline Specific 4 - 3 50 50 100 3 Elective (DSE) Course DSE – IV Psychological Guidance and Counselling (Psychology) ** Dietetics Internship for six weeks during summer vacation Fifth Semester Part III Core courses 18BFDC16 Nutritional Biochemistry 4 - 3 50 50 100 3 18BFDC17 Human Resource 5 - 3 50 50 100 3 Management 18BFDC18 Food and Beverage 5 - 3 50 50 100 3 Service 18BFDC19 Paediatric Dietetics 3 - 3 50 50 100 3 18BFDC20 Nutritional Biochemistry - 3 3 50 50 100 2 Practical 18BFDC21 Paediatric Dietetics - 3 3 50 50 100 2 Practical 18BFDC22 Registered Dietitian 1 - 3 100 - 100 4 Course ( Self Study) 18BFDC23 Food Service Management - - 1 - 10 100 2 and Dietetics (Computer 0 Based Test) 18BFDC24 Internship # - - - 100 - 100 6 18BFDO01 Generic Elective (GE) 2 - 3 100 - 100 2 Course (Lifestyle practices) #Internship - *Catering Internship – 3 credits and **Dietetics Internship – 3 credits after Semester II and Semester IV respectively Sixth Semester 18BFDC25 Management of Food 5 - 3 50 50 100 3 Service 18BFDC26 Entrepreneurship 4 - 3 50 50 100 3 Development 18BFDC27 Quantity Food production 5 - 3 50 50 100 3 18BFDC28 Food Product 5 - 3 50 50 100 3 Development and Packaging 3 18BFDC29 Quantity Food production - 3 3 50 50 100 2 practical 18BFDC30 Food Product - 3 3 50 50 100 2 Development Practical TOTAL CREDITS 132 Semester Subject Code Name of Hours of Credit/Course Total Paper/Component instruction/week/Course Credits Part IV Components A. A. Ability Enhancement Courses I. Ability Enhancement Compulsory Course (AECC) 2 15BAES01 Environmental Studies 4 Remarks 4 (Foundation Course) 5 17BSC S01 Communication Skills 3 Remarks 2 6 17BSS S01 Soft Skills 3 Remarks 2 II.Skill Enhancement Courses (SEC) 3 Value Added Course Remarks 2 (from a basket of choices offered) 40 hrs. duration 4 Co-curricular Remarks 2 Courses Add on Certificate/Quantitativ e Aptitude/Certificate Varied duration Courses- Gandhian Studies/Women‟s Studies/ Ambedkar Studies/ Verbal and Non-Verbal Reasoning/General Awareness/others as per list B.Extra-Curricular Course I-6 15BXNC01-06/ NCC/NSS/Sports - - Remarks 6 15BXNS01-06/ (representing the 17BXSP01-06 Institute) Total Credits 18 For the first four semesters there will be a minimum of two core courses/semester Project/Training/Internship: minimum 15 days (4 credits) – maximum 30 days ( 6 credits) The above may be within the regular working hours or during the vacation of the I year and II year. Total credits to earn the degree 1. Part I, II & III components - 132 2. Part IV components - 18 ------- Total credits - 150 credits ------- 4 Other courses offered by the Department Generic Elective Course -18 BFD001 Lifestyle Practices Discipline Specific Electives 1. 18 BTOI01 Travel Catering (for BBA. Tourism students, during 1st semester) 2.18BHDI02 Food Service in Child Care Centers (for B.Sc Human Development students, during 2nd semester) 3. 18 BPSI04 Life style Health (for B.Sc. Psychology student, during 4th semester) Value Added Course 18BFDV01 Culinary Skills 5 Food Science Semester I Hours of instruction/week: 4 18BFDC01 No. of credits: 3 Objectives To enable students: 1. Obtain knowledge of different food groups and their nutrient content. 2. Understand the scientific principle of food and apply it in food preparation. 3. Develop new food products ensuring food quality. Hours Unit 1. Functions of food, cooking and processing of cereal and pulses 9 Food groups, functions of food, principles and need for cooking, water and fat as medium of heat, merits and demerits. Germination, malting and fermentation, fortification and enrichment. Structure and nutritive value, cooking of cereals. Nutritive value, pulse cookery and uses, toxic factors, improvement of pulse protein quality. Unit 2. Vegetables and Fruits 12 Classification, pigments, composition and nutritive value of vegetables and fruits, their selection and storage, vegetable and fruit cookery. Unit 3. Milk and milk products and eggs 17 Composition, nutritive value, different types of milk and milk products, preservation and milk cookery. Composition, nutritive value, evaluation of egg quality and egg cookery. Unit 4. Meat, poultry and fish 12 Classification, composition and nutritive value, post mortem changes, aging and tenderizing. Cooking and preservation of meat, poultry and fish. Unit 5. Spices, nuts and oil seeds, Fats, Sugar and sugar products , food 10 additives and food adulterants Classification and uses of spices and condiments, nuts and oil seeds, different forms of sugar, stages of sugar cookery and its uses in cookery. Processing and changes in storage and cooking, role of fat in cookery. Types and functions, different food adulterants, measures to control adulteration Total Hours 60 6 Course Outcomes: 1. Understand the food groups and their functions. 2. Acquire knowledge on different methods of cooking 3. Apply process of different foods 4. Use combination of foods in the development of food products. 5. Identify and control adulterants in various foods and evaluate food quality. Text Books: 1. Chandrasekhar, U (2002). Food Science and Applications in Indian Cookery. Phoenix Publishing House Pvt ltd. 2. Srilakshmi, B (2002). Food Science. New Age International Limited, New Delhi. 3. Rajagopal, M.V., Rao, S.M., Mudambi, S.R. (2013). Food Science. Revised Second Edition. New Age International (P) Limited, New Delhi. Reference Books: 1. Parker, R (2003). Introduction to Food Science. Delmer Publications, U.S. 2. Potter.N. and Hotchkiss.J.H (1998). Food Science. fifth edition. CBS publication and distributors Daryaganji, New Delhi. 3. Freeland-Graves, J.H and Peckham, G.C. (1996). Foundations of Food Preparation. Sixth Edition, Englewood Cliffs, N.J., Merill. 7 Principles of Nutrition Semester I Hours of instruction/week: 4 18BFDC02 No. of credits: 3 Objectives: To enable students to: 1. Understand the vital link between nutrition and health. 2. Gain knowledge on functions, sources and effects of macro and micronutrients. 3. Acquire skills on the requirements of nutrients. Hours Unit 1. Nutritional status and Energy balance 12 The relation of good nutrition to normal physical development and sound health, Methods of assessing nutritional status – anthropometry, biochemical, clinical and diet survey. Definition of Caloric and Joule, Measurement of Calorific value of foods, basal metabolism, specific dynamic action of foods, direct and indirect calorimetry. Unit 2. Carbohydrates, Proteins and Lipids 15 The proximate principles: classification, sources, functions, digestion, absorption, metabolism, requirements and effect of deficiency of carbohydrate, proteins and lipids, evaluation of protein quality.
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