MARIS STELLA
COLLEGE (AUTONOMOUS), VIJAYAWADA -8
AFFILIATED TO KRISHNA UNIVERSITY
I.BSc. FOOD SCIENCE AND TECHNOLOGY
PAPER-1 , SEMESTER -1
PAPER TITLE: INTRODUCTION TO FOOD
SCIENCE
Total hours of teaching 60 @ 4hrs per
week
COURSE OUTCOMES:
CO1: Students are able to list out the food groups,food pyramid and balanced diet
CO2 :Practice different cooking methods and also the cooking techniques
CO3: Students will be able to categorize macro and micro constituents in cereals and pulses.
CO4: Discuss the base to derive maximum benefits from food resources and their relationship to health
UNIT –I:
Hours: 10
1.
Definition , Aim, Objectives of food science.
2.
Food groups and Balanced
diet: Basic food group classification (ICMR), food pyramid, concepts and
characteristics of Balanced diet.
UNIT – II: Hours : 14
3.
Objectives of cooking food: Advantages and
Disadvantages of cooking food.
4.
Pre Cooking methods : Cleaning, Peeling and
Stringing, Sieving, Soaking, Processing.
5.
Cooking Methods:
i. Moist heat
methods: Boiling, Simmering, Stewing, Bianching, Poaching, Steaming, Pressure
cooking.
ii. Dry heat
methods: Roasting, Griling, Tosting, Baking, Sauting, Frying.
iii.
Combination Methods: Braising and Micro wave cooking.
UNIT- III: Hours: 16
6.
Cereals,Cereala products
and millets: Structure, composition and Nutritive value, production,
selection and storage of Rice, Wheat, Maize. Cereal cookery: Gluten of wheat,
Gelatinization, Dexterinization.
7.
Pulses: Composition, Nutritive value, Production,
Selection, Storage of pulses, Toxic contents in pulses, cookery.
8.
Fats and oils: Nutritional importance –
Ground nuts, Gingellysaads, coconut, soya nuts. Functions of oils and fats and
their role in cookery. Selection and storage.
9.
Species and condiments: Classification,
Composition, Nutritive value, General Function.
UNIT- IV: Hours: 10
10. Fruits: Classification,
composition, selection, Nutritive value, Enzymatic and non
Enzymatic. Browning, Selection, grading and storage.
11. Vegetables: Classification, composition, Selection,
Nutritive Value, Nutrient losses
while Cooking, Selection and storage.
12. Milk and Milk Products: Importance, Composition,
NutritiveValue, Physical and
Chemical Properties of milk, Types of Milk available in the
market.
13. Fleshy Foods: Meat, Poultry, Fish ,Composition,
Nutritive Value, Selection Structure of
Meat Muscle.
14. Eggs: Structure, composition,
Nutritive value, Quality and Grading of eggs, spoilage,
GreenRing formation.
SUGGESTED
READINGS:
Text Books:
1.
B. Srialkshmi, Food science, New Age Publishers, 2002
2.
Bamji MS, Krishna swamy K, Brahman GNV (2009). Text book of Human Nutrition,3rd
edition. Oxford and IBH Publishing Co. Pvt.Ltd.
3.
VijayaKhader, Food, Nutrition & Health, Kalyan
publishers, 2000.
Refernces:
1.
Bawa. A.S.O.P Chauhan etal. Food Science. New India
Publishing agency, 2013.
2.
Roday, S. Food Science., Oxford publication, 2011
3.
Fundamentals of Food
and Nutrition, S.R. Mudambi, M.V. Rajagopal, Wiley Easern Limit, 1993.
MARIS STELLA COLLEGE (AUTONOMOUS),
VIJAYAWADA -8
AFFILIATED TO KRISHNA UNIVERSITY
I BSc. – FOOD SCIENCE AND TECHNOLOGY
PRACTICAL SYLLABUS:
PAPER I SEMESTER I
PAPER TITLE: INTRODUCTION TO FOOD
SCIENCE
Total hours of laboratory excercises
45 hrs @ 3 per week
1.
Standardization of weights and measures of various food
items.
2.
Comparison of Conventional and Micro wave cooking methods.
3.
Estimation of Gluten
content in given flours.
4.
Pulses; Germination and its Applications – Salads, chats.
5.
Effects of gelatinization on legumes/ pulses.
6.
Preparation and Evaluation of Pectin from given fruits.
7.
Observe the Enzymatic
reaction for fruits and vegetables.
8.
To learn the preparation and importance of Bulls eye and
Poached egg, Green ring formation.
9.
To know the smoking point of different oils.
MARIS STELLA COLLEGE (AUTONOMOUS), VIJAYAWADA -8
AFFILIATED TO
KRISHNA UNIVERSITY
I B.SC FOOD
SCIENCE AND TECHNOLOGY
SEMESTER-II
PAPER TITLE: BASIC NUTRITION
OBJECTIVES :
Study of Basic Nutrition
COURSEOUTCOMES :
CO1:Basic
Nutrition needs for the development and maintenance of Human Body.
CO2:Describing
the food sources of Nutrients in food and its energy needs throughout the life
span and Awareness towards Body Development and Maintenance.
UNIT-I
Introduction to nutrition: Objectives for the study
of nutrition. Definition of Nutrition, health, Dietetics.Factors determining
food acceptance- physical, socio-cultural and economic factors.Functions of
food. Malnutrition – types and causes.
Carbohydrates: composition,
classification (very brief), food sources, functions, RDA values.
UNIT-II
Proteins: composition,
classification based on structure and composition, food sources, functions, RDA
values. Net protein utilization.Protein quality (nutritive value of proteins).
Lipids: composition, classification (very
brief), food sources, functions, RDA values. Iodine value, Rancidity in fats.
UNIT-III
Minerals: functions, sources, deficiency of
macro minerals: calcium, phosphorous, sodium, potassium, chloride. Micro
minerals: cobalt, copper, zinc, iron, molybdenum, selenium, chromium, iodine
and fluorine.
Vitamins: functions, sources, deficiency
diseases of fat soluble vitamins (A, D, E, K) and water soluble vitamins (B
complex, C & P vitamins)
UNIT-IV
Dietary fibre: types, sources, requirements, deficiency
disorders.
Water: sources, requirements, functions,
water balance, effect of deficiency.
Energy: energy content of foods, measurements
of energy, energy requirements.
Recommended Readings
1.
Coles R, McDowell D and Kirwan MJ, Food Packaging Technology, CRC Press, 2003
2. De S, Outlines of Dairy Technology, Oxford Publishers, 1980
3.
Deman JM, Principles of Food Chemistry, 2nd ed. Van No strand Reinhold, NY 1990
4. Frazier WC and Westhoff DC, Food
Microbiology, TMH Publication, New Delhi, 2004
5.
Jenkins WA and Harrington JP, Packaging Foods with Plastics, Technomic
Publishing Company Inc., USA, 1991
6.
Manay NS and Shadaksharaswamy M, Food-Facts and Principles, New Age
International (P) Ltd. Publishers, New Delhi, 1987
MARIS STELLA COLLEGE (AUTONOMOUS),
VIJAYAWADA -8
AFFILIATED TO KRISHNA UNIVERSITY
I-B.SC FOOD
SCIENCE AND TECHNOLOGY
SEMESTER-II, PAPER-II
PRACTICAL
SYLLABUS
PAPER TITLE:
BASIC NUTRITION
1. Identification of nutrient rich sources of
foods and their prices.
2. Identification of seasonal availability of
nutrient rich sources of foods
3.
Learning to calculate nutritive value of different foods a)cereals
b)pulses
c) fruits
d)
vegetables
e)fleshy
foods(meat,poultery,egg,fish)
f)milk
and milk products
4.
Calculation of saponification value of oil.
5.
Study of nutrition labelling on selected foods.
6.
List out low cost nutrient rich foods.
MARIS STELLA COLLEGE (AUTONOMOUS), VIJAYAWADA -8
AFFILIATED TO KRISHNA UNIVERSITY
II B.SC FOOD
SCIENCE AND TECHNOLOGY
SEMESTER-III
PAPER TITLE: PRINCIPLES OF FOOD SCIENCE
COURSEOUTCOMES:
CO1:Fundamental Mechanisms through
which nutrition contribute to the maintenance of good health.
CO2:Studying growth and development
of Microorganisms in food.
CO3:To Learn the Principles of food safety and
diversity of food spoilage agents.
UNIT 1 Food dispersions
Characteristics of sols, gels, pectin gels,
colloidal sols, stabilization of colloidal system, syneresis, emulsions, properties of emulsions, formation
of emulsion, emulsifying agent, food foams, formation stability and destruction of foam,
application of colloidal chemistry to food preparation.
UNIT 2 Growth of microorganisms in
foods
Food as a substrate for microorganism, factors affecting
growth of microbes : pH, water activity,
O-R potential, nutrient contents,
inhibitory substance and biological structure.
sanitizers used in food industry.
UNIT 3 Fermented foods and minimal
processing
Fermented
foods- types, process and nutritional importance of fermented foods,Hurdle
effect in fermented foods.Minimal processing of foods with thermal methods and non
thermal methods-safety criteria in minimally processed foods-Minimal processing
in practice-fruits and vegetables-seafood.
UNIT 4 Sensory evaluation of food
Objectives, type of food panels,
characteristics of panel member, layout of sensory evaluation laboratory,
sensitivity tests, threshold value, paired comparison test, duo- trio test,
triangle test, chemical dimension of basic tastes, Amoore’s classification of
odorous compounds. Sherman and Sczezniak classification of food texture.
Recommended Readings
1.
Coles R, McDowell D and Kirwan MJ, Food Packaging Technology, CRC Press, 2003
2. De S, Outlines of Dairy Technology, Oxford Publishers, 1980
3.
Deman JM, Principles of Food Chemistry, 2nd ed. Van Nostrand Reinhold, NY 1990
4. Frazier WC and Westhoff DC, Food
Microbiology, TMH Publication, New Delhi, 2004
5.
Jenkins WA and Harrington JP, Packaging Foods with Plastics, Technomic
Publishing Company Inc., USA, 1991
6.
Manay NS and Shadaksharaswamy M, Food-Facts and Principles, New Age
International (P) Ltd. Publishers, New Delhi, 1987
MARIS
STELLA COLLEGE (AUTONOMOUS), VIJAYAWADA -8
AFFILIATED TO
KRISHNA UNIVERSITY
II-B.SC FOOD SCIENCE AND TECHNOLOGY
SEMESTER-III
PRACTICAL SYLLABUS
PAPER TITLE: PRINCIPLES OF FOOD
SCIENCE
1.
Estimation of reducing sugar by Fehling’s procedure.
2.
Demonstration of the Soxhlet method for determination of fat content.
3.
Demonstration of the Kjeldahl’s method for estimation of protein content
4.
Preparation of cereal-pulse fermented products – idli/dosa/dhokla/others.
5.
Selection and screening of panel for
sensory evaluation.
a. Odour identification test
b.
Taste concentration test- sweet
c.
Taste concentration test- salt
d.
Difference test- paired comparison tests
e.
DUO-TRIO difference test
f.
Triangle test
MARIS STELLA
COLLEGE (AUTONOMOUS), VIJAYAWADA -8
AFFILIATED TO KRISHNA UNIVERSITY
II B.SC FOOD
SCIENCE AND TECHNOLOGY
SEMESTER-IV
PAPER TITLE:
FOOD PRESERVATION
OBJECTIVES :
Study of food science
COURSEOUTCOMES:
CO1:Understanding the
properties of various food preservations and learning the purpose of storage
and transport
CO2:To Increase the shelf
– life of food and protect from contamination
Unit 1 Introduction to food preservation
Definition,
advantages and disadvantages of food preservation, classification of
preservation .scope of preservation industry in India.
Unit II Food Preservation by Low
temperature & irradiation
Definition& principle of freezing, changes
occurring during freezing, types of freezing i.e. slow freezing, quick
freezing, introduction to thawing, changes during thawing and its effect on
food.
units
of radiation, kinds of ionizing radiations used in food irradiation
Unit III Food Preservation by high
temperature
Thermal
Processing- Commercial heat preservation methods: Sterilization, commercial
sterilization, Pasteurization, and blanching.
Unit IV Food Preservation by Moisture
control
Drying
and Dehydration - Definition, drying as a means of preservation, differences
between sun drying and dehydration (i.e. mechanical drying), factors affecting
rate of drying, names of types of driers used in the food industry. Evaporation
– Definition, factors affecting evaporation, names of evaporators used in food
industry.
Recommended Readings
1.
B. Srilakshmi, Food science, New Age Publishers,2002
2.
Meyer, Food Chemistry, New Age,2004
3.
Bawa. A.S, O.P Chauhan etal.Food Science. New India Publishing agency, 2013
4.
Frazier WC and Westhoff DC, Food Microbiology, TMH Publication, New Delhi, 2004
MARIS STELLA COLLEGE (AUTONOMOUS), VIJAYAWADA-8
AFFILIATED TO KRISHNA UNIVERSITY
II-B.SC FOOD
SCIENCE AND TECHNOLOGY
SEMESTER-IV
PAPER TITLE: FOOD PRESERVATION
1. Sterilization of bottles.
2.
Determination of pH of different foods with pH meter.
3.
Study quality characteristics of foods preserved by drying/dehydration/
freezing.
4.
Market survey of preserved fruit and vegetable products.
5.
Preparation, packaging, sensory/objective (TSS, pH) of:
a. Sauces (chilli sauce and tomato sauce)
b. Ketchup (tomato)
c. Squash (lemon squash, orange squash, pineapple
squash)
d. Syrup (rose syrup and almond syrup)
6.
Preparation of labels for preserved foods
Maris
Stella College(autonomous) Vijayawada
III
B.Sc. Food science and technology, Semester –V
NUTRITION THERAPY
COURSE OUTCOMES:
CO1: Students will be able to prepare outline about meal planning
CO2 : Able to correlate the importance of nutritional requirements during pregnancy and lactation
CO3: Student can prioritize the importance of nutrition during shool age
CO4: Able to perform nutritional status assessment methods
UNIT I:
Introduction to meal planning:
Objectives
of meal planning, steps in meal planning, food exchange list, Dietary
guidelines for Indians
Nutrition during pregnancy: physiological changes
, hormonal changes, nutritional requirement, dietary principle, general
problems and complications
UNIT II:
Nutrition during lactation: physiology of
lactation, nutritional requirement and dietary principle, deficiency disorders,
importance and necessity of breast feeding,
Nutrition during infancy: nutritional
requirement, dietary principle, weaning –supplementary foods, feeding pattern.
UNIT III:
Nutrition during pre-school: physiology development and food intake
nutritional requirements, nutrition related problems, development of food
habits.
Nutrition during school age: growth,
nutritional requirements, importance of snacks, school
lunch programmes
UNIT IV:
Nutrition during adolescence: growth and nutritional
needs ,food choice, eating disorders , nutritional requirement, factors
influencing food intake.
Nutrition during adulthood: nutritional
requirements and dietary needs - dependent on physical activity
Methods of assessment of
Nutritional status: Diet
survey, Anthropometric assessments, Clinical assessment, Bio-chemical
assessment
Recommended Readings :
1.
Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd
Edition. Oxford and IBH Publishing Co. Pvt. Ltd.
2.
Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd.
3.
Srilakshmi,(2005), Dietetics, Revised 5th edition. New Age International Ltd.
4. Wardlaw MG, Paul M Insel Mosby 1996).
Perspectives in Nutrition, Third Edition.
5
proudfit- Robinson, oxford & IBH publishingco,1971, normal and therapeutic
nutrition
6
F.P.Anitha, clinical nutrition and Dietetics, oxford university press, 2003
Maris
Stella College(autonomous) Vijayawada
III
B.Sc. Food science and technology, Semester –V
NUTRITION THERAPY-I
Practical syllabus
1.
planning and preparation of balanced diet for pregnant woman.
2.
Planning and preparation of diet for lactating mother
3. Planning and preparation of diet for pre
school child
4.
Planning a diet and preparation of nutritious snacks for school aged children
5 .Planning of diet for adult person
6. Record diet of self using 24 hour dietary
recall and its nutritional analysis
7. Estimation of BMI and other nutritional
status parameters.
RECOMMENDED READINGS
1.
Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd
edition. Oxford and IBH Publishing Co. Pvt. Ltd.
2.
Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd.
3. Wardlaw MG, Paul M Insel Mosby 1996). Perspectives in Nutrition, Third Edition.
3. Wardlaw MG, Paul M Insel Mosby 1996). Perspectives in Nutrition, Third Edition.
4. Introduction to Human Nutrition ed.Gibney
et al, Blackwell Publishers, 2005
5. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T
(2004). The Art and Science of Cooking: A Practical Manual, Revised Edition.
Elite Publishing House Pvt Ltd.
6. NIN, ICMR (1990). Nutritive Value of Indian
Foods.
7. Seth V, Singh K (2005). Diet planning
through the Life Cycle: Part 1. Normal Nutrition. A Practical Manual, Fourth
edition, Elite Publishing House Pvt Ltd.
8.
ICMR (2010). Nutrient Requirements and Recommended Dietary Allowances for
Indians.
III
B.Sc. Food science and technology, Semester –V
FOOD
SERVICE ESTABLISHMENTS AND MANAGEMENT
UNIT-1
Food services in Institutions: General factors to be
considered, kitchen lay out :size of kitchen, types of kitchen ,hospitals
institutions
Food management: characteristics of
food, food purchasing receiving and storage of food
UNIT-2
Food cost control: factors responsible of
receiving food from suppliers: methods of controlling food cost, kitchen
calculations and cost statements.
Equipment: required for food
preparation and service. Classification and selection of equipment, care and
maintenance of equipment
UNIT-3
Ventilation: lighting, water
supply, food storage, food infection signs-preventive and control measures,
cleaning and dish washing, waste disposal.
Sanitation and hygiene: personal hygiene,
environmental hygiene and sanitation
Food service types: types of menu
planning, types of food production
UNIT- 4
Books : keeping and
accounting: Book keeping, system of Book
keeping, Advantages of the double entry system, Book of account
Types of cash Books: posting of the cast Book,
purchase Book, sales Book, purchases return Book, journal entries of
transitions, maintaining a complete set of books,restaurant book, profit and
loss account.
References:
1)kawala,k.,1963environmental
sanitation in India, Lucknow publishing house.
2)van
nostrand, principles of food sanitation –II edition
3)avery
A,A modern guide to food service Equipment, CBI publishing Inc.,1980
4)D.M.A.
arulanadam, dr.k.s. ramana, financial Accounting, Himalaya publishing house.,
2000
Maris
Stella College(autonomous) Vijayawada
III
B.Sc. Food science and technology, Semester –V
FOOD
SERVICE ESTABLISHMENTS AND MANAGEMENT
Practical syllabus
1.
Planning physical layout of
food service institutions, commercial and ICDS school feeding
2.
Quality food production and
purchase and sale by students
3.
Visit to midday meal programmes
and observation of food service
4.
Visit to dietetics department
kitchen layout in hospital
5.
Visit to food service
institution to study the layout and food service equipment handling
III
B.Sc. Food science and technology, Semester –VI
Food
safety and food quality
Unit:1
Introduction to food safety:
Definition,
types of hazards: biological, chemical, physical, factors affecting food
safety, Importance of food safety, management of hazards.
Unit-2
Food safety standards:
General
principles and objectives of food safety, introduction to food acts laws,
standards, national food safety and national standard
acts(FPO,MPO,BSI,AGMARK,FDA), International standards (ISO,CODEX alimentarius),
regulatory agencies in India, consumer protection act.
Unit:3
Food quality management:
Food
quality control, characteristics of quality, quality assurance, total quality
management, quality management system, good manufacturing practices, HACCP
(hazard analysis critical control point)
Unit-4
Contaminants of food
Adulteration
–definition, types of adulterants used- intentional adulterants, incidental
adulterants. Methods of detection, microbial contamination- food borne
diseases, metallic contamination,
packaging material contamination
Maris
Stella College(autonomous) Vijayawada
III
B.Sc. Food science and technology, Semester –VI
Practicals
1.
Quality inspection of various food stuffs
2.
Quality
assessment of Baked foods
3.
Detection of common adulterants in different
foods
4.
assessment of personal hygiene and food safety
parameters in street vendors
5.
Project: development of a
product following the food safety and quality parameter
6.
Visit
to food industry quality lab
Maris
Stella College(autonomous) Vijayawada
III
B.Sc. Food science and technology, Semester –VI
Nutrition
therapy-II
Unit-1
Role
of nutritionist/dietician : responsibilities of nutritionist/dieticians, inter
personal relation with patients, planning and implementing dietary care.
Therapeutic
nutrition: definition, principles and classification of therapeutic diets,
liquid diet,solid diet, semi solid diet, methods of feeding-tube feeding ,
intravenous feeding.
Unit-2
Diet
in energy imbalance: obesity and leanness- complications and health effects,
treatment through dietary modifications and other recommendations.
Diet
in intestinal diseases:
constipation –symptoms, causes, principle of dietary requirement ,dietary
modifications
Diarrhea:
symptoms, causes , classification, modification of dietary intake and principle
of diet.
Unit-3
Diet
in kidney diseases: kidney stones- causes, symptoms, dietary modifications,
principle of diet, chronic kidney diseases.
Diet
in liver diseases: Types of liver diseases and it’s symptoms, dietary treatment
in hepatitis .
Unit-4
Diet
in cardio vascular diseases: Etiology, causes,
Atherosclerosis, symptoms, role
of fat in atherosclerosis, dietary modifications.
Diet
in diabetes mellitus: classification, causes, tests for detection normal ranges ,metabolic changes, dietary
treatment and diabetic complications
References:
1)Sri
lakshmi ,b.,2005, Dietetics, the Banglore printing & publishing co. ltd.,
Banglore
2)Anatia F.P., Clinical dietetics and nutrition,3rd
edition oxford university press, Bombay,1989
3)robinson, C.H. and winely, E.S., Basic
nutrition and Diet therapy,5th edition,macmillan pub, co,ny.,1984
4)Swaminathan,
M., Dietetics, the Banglore printing & publishing co.ltd., Banglore 1980
Maris
Stella College(autonomous) Vijayawada
III
B.Sc. Food science and technology, Semester –VI
Nutrition
Therapy -II
Practical syllabus
1
planning and preparation of a diet for soft and liquid diets
2
planning and preparation of a diet for obesity
3
planning and preparation of a diet for hepatitis
4
planning and preparation of a diet for kidney stones
5
planning and preparation of a diet for diabetes mellitus
6
planning and preparation of a diet for cardiovascular diseases
Maris Stella College (Autonomous) Vijayawada
III B.Sc. Food science and technology, Semester –VI
Bakery Technology
COURSEObjectives:
• To understand the fundamentals of baking
• To learn the technologies behind bakery products.
• To understand
industry trends
UNIT-1
Bakery Industry:
Current status, growth rate, and economic importance of Bakery Industry in
India. Product types, nutritional quality and safety of products, pertinent
standards & regulations.
Unit – II (8hours)
Introduction to bakery science and bread making:
Sensory
attributes of bakery products, quality assessment of raw materials,
Ingredients & processes for
breads Equipments used, product quality characteristics, faults and corrective
measures
Unit – III
Cakes
making process: Ingredients & processes for cakes, Equipments used,
product quality characteristics, faults and corrective measures. Different
types of icings.
Unit – IV
Biscuits and cookies
making process: Ingredients & processes, Equipments used, product
quality characteristics, faults and corrective measures.
Modified bakery
products: Modification of bakery products for people with special nutritional
requirements e.g. high fibre, low sugar, low fat, gluten free bakery products.
Recommended readings:
1.Dubey, S.C. (2007). Basic Baking 5th Ed. Chanakya Mudrak Pvt. Ltd.
2. Raina et.al. (2003). Basic Food Preparation-A complete
Manual. 3rd Ed. Orient Longman Pvt. Ltd.
3. Manay, S. &
Shadaksharaswami, M. (2004). Foods: Facts and Principles, New Age Publishers.
4. Barndt R. L.
(1993). Fat & Calorie – Modified Bakery Products, Springer US.
5. Samuel A. Matz (1999). Bakery Technology and Engineering,
PAN-TECH International Incorporated.
6. Faridi Faubion (1997). Dough Rheology and Baked Product
Texture, CBS Publications.
7. Samuel A. Matz (1992). Cookies & Cracker Technology,
Van Nostrand Reinhold
Maris Stella College(autonomous) Vijayawada
III B.Sc. Food science and technology, Semester –VI
Bakery science and technology
Practical syllabus
1 Assessment of raw
materials
2 preparation of
bread and assessment of its quality
3 preparation of
sponge cake with icing and assessment of its quality
4 preparation of
biscuits and assessment of it’s quality
5. visit to a bakery
processing unit
Nice . Best place for One Sitting Degree
ReplyDeleteFood and Nutrition Course