डॉ. बी. आर. अम्बेडकर विश्वविद्यालय दिल्ली 
| Course Type | Course Code | No. Of Credits |
|---|---|---|
| Foundation Elective | SVS213302 | 4 |
Course coordinator and team: AnkushRathore & Pawan Singh
- Does the course connect to build on or overlap with any other courses offered in AUD? No
- Specific requirements on the part of students who can be admitted to this course: (Pre-requisites; prior knowledge level; any others – please specify)
- All UG pass out students joining the MVoc Tourism & Hospitality Management programme with a basic degree specialised on Tourism & Hospitality. Students with UG degree and having work experience in the Tourism & Hospitality can also join in this course.
- No. of students to be admitted (with justification if lower than usual cohort size is proposed): A batch size of about 20 students + EWS and Supernumerary seats.
- Course scheduling (semester; semester-long/half-semester course; workshop mode; seminar mode; any other – please specify): Full Semester
How does the course link with the vision of AUD?
The tourism and Hospitality industry is hugely contributing towards employment and it is a vital segment to create jobs amongst the poorest segments of the population and act as a gateway for formal sector employment. The course will fortify students knowledge by giving them basic understanding for development, implementation and auditing of food safety and quality management systems in country and abroad resulting into great customer satisfaction and employee satisfaction further contributing to country’s image as a global tourist destination and also help students develop a sense improved lifestyle.
How does the course link with the specific programme(s) where it is being offered?
Being an Elective programme of the MVoc programme, it will help students create and sustain safe and sound environment in food and beverage operations.
Course Details:
Summary: This course will focus on understanding and managing day to day activities for maintaining safe food and beverage operations and reaching high level of customer service.
Objectives: The objectives of the course are:-
To make students gain an understanding of effective food safety management system to demonstrate conformity to specified requirements.
Expected learning outcomes: After going through this course, the students will be able to:-
- Comprehend the issues of safety and quality in food production, handling, processing and trade.
- Build technical proficiency in undertaking food safety and quality assurance in the food processing chain i.e., from farm to fork.
- Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations, if required.
- Design and implement: Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Point (HACCP), Quality Management Systems (QMS): ISO 9001, Food Safety Management Systems (FSMS): ISO 22000,
- Be able to effectively plan, conduct, report and audit as per the guidelines of the ISO 19011-2002.
- Apply Good Hygienic, Manufacturing, Laboratory.
Overall structure (course organisation, rationale of organisation; outline of each module):
| S No. | Assessment Type | Wightage |
|---|---|---|
| 1 | Activity based assessment | 30% |
| 2 | Planning, Implementation drafting of Food safety Management system | 30% |
| 3 | End Term Exam/Workshop | 40% |
| Total | 100% | |
Pedagogy:
- Instructional strategies: Blended approach will be used which will included texts, worksheets, films, clips, YouTube clips, simulations.
- Expertise in AUD faculty or outside : Training Partners from outside& guest faculty
- Linkages with external agencies (e.g., with field-based organizations, food and beverages outlets; any others)