Founder: Prof M Alimullah Miyan PhD

Course Outline of THM-001

Summer Semester 2018

College : CTHM—College of Tourism and Hospitality Management

Program : BATHM-Bachelor of Arts in Tourism and Hospitality Management
Major : Tourism and Hospitality Management
Course Number : THM 001
Course Name : Food Hygiene & Nutrition
Hours/ Week : 1 Week / 2 Hour
Total Hours : 26 Hours
Semester : Summer’2018
Lecture : 2 per week
Total Weeks : 13
Credits :1

Consultation Hour: (By making appointment)

Day Time Room
Monday 08:30am -01:30 pm 706
Tuesday 08:30am -11:30 am 706
Wednesday 08:30am -11:30 am 706

Class Schedule:
Sl no. Course code Section Day Time Room
1. THM 001 DAY Sunday 01:10pm 02:10pm 611
2. THM 001 DAY Thursday 01:10pm 02:10pm 611

Instructor : Johura Jabin Anika

Office : Room No: 706
Extension : 524
Phone No : 01734734739
Email : jjanika@iubat.edu
Office Hours : Week days 8.30am to 5.20pm

Course Description:
The goals of this course are to acquaint the students with those areas of Food Hygiene and
Nutrition that will have significant impact on day-to-day operations in the hospitality industry.
Students will learn about – Nutrients & Energy, Getting and Using Nutrients, Eating the Dietary
Guidelines way, Building your Nutrition Pyramid, Life Long Nutrition, Food poisoning,
Bacteria, How bacteria cause food poisoning, Hygiene control, Temperature control, Cleaning &
disinfection.

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Course Learning Outcome:

After completing the course students will be able to -
1. Demonstrate a basic understanding of relationship between Nutrients & Energy
2. Understand the current theory and practice of Dietary Guidelines and eat according to the
Dietary Guidelines way
3. Explain, evaluate the main theories and practices of Nutrition Pyramid and will be able to
build their own individual Nutrition Pyramid
4. Explain and understand best practice of Life Long Nutrition
5. Understand the current theory and practice of how bacteria cause food poisoning
6. Demonstrate the ability to administer proper Hygiene control
7. Demonstrate the ability to apply proper Temperature control for safe Food Production and
Service
8. Understand the current theory and practice of Cleaning & disinfection, and administer
appropriate Cleaning & disinfection techniques in food production.

Important:
 Students must attend scheduled exams, otherwise grading will start from C.
 If a student is absent in more than 6(six) classes, grading will start from B.
 No retake exam will be held other than medical ground with medical certificate.

Methodology of Course Conduction:

Class Participation and Presentation: The course makes extensive use of participatory
method of instruction. Therefore, it is expected that students will be adequately prepared
for all classes before the class lecture so that they can participate when appropriate. In this
process, there will be a class Convener and Rapporteur from the students for every class
throughout the semester. Each and every students of the course will be selected as
Convener and Rapporteur according to a specific schedule by the Course Leader. The
Convener and Rapporteur will conduct a wide range of activities in the class starting from
conducting the Pledge of IUBATIANS up to announcement of the next Convener and
Rapporteur. The process will be as follows:

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Role of the Convener: The Convener of the day will welcome all present in the class and
lead the pledge. First s/he will request the Rapporteur of the last class session to make a
brief presentation on the summary of the topic covered in the last class. The Convener will
invite for any comments or additions from the participants in the class. Following this s/he
will announce the topic of the day and invite and introduce the speaker(s) to conduct the
class. The Convener of the day will also propose a vote of thanks and announce the name of
the Convener and Reporter for the next class session and introduce them.

Role of the Rapporteur: The Rapporteur of the designated class will make the
presentation on the summary of the topic covered. The Rapporteur of the day will take
notes during the class to make summary of the class for next day presentation.

Role of the Participants: The participants will learn by evaluating the performance of the
Convener and Rapporteur. They will also participate and raise issues when necessary. And
by doing so, they will get involved in training task, learn and demonstrate leadership
qualities. The Convener will invite comments on the topic from the participants in the class.

Role of the Course Leader: The role of the Course Leader will be to check and observe
whether the roles of Convener, Rapporteur and Participants are carried out appropriately.
Any change in the program will be announced by the Leader. Besides, the Leader will help
the session Convener and Rapporteur in carrying out their responsibilities.

Attendance and Participation: Punctual attendance is expected of all students. Also,

students should miss a class only if absolutely necessary; i.e., they should not feel
they are entitled to a certain number of missed classes. It is also further expected
that students will be adequately prepared for all classes and they will participate in
them when appropriate.
 Student needs written permission from coordinator, if he/she missed 3 consecutive classes.
 If the student is absent due to illness, in that case must provide medical certificate.
 Regular attendance will help the student to get a good grade.
 Minimum 90% attendance is the first requirement to achieve grade ‘A’.

Examinations, Quizzes, and Assignments: The course includes a first-term, mid-term,

and a final examination. There will be also announced and unannounced quizzes.
Moreover, assignments include visiting Tourism and Hospitality Industry when
appropriate.

Academic Offenses: The students and faculty are jointly responsible for the academic
standards and reputation of the university. It is well recognized that intellectual
honesty is the basic requirement for development and acquisition of knowledge.
Intellectual honesty is a pre-requisite for continued membership in the university
community. Forms of intellectual dishonesty are plagiarism, cheating in
examinations, aiding and abetting cheating, the use of assignment prepared by
others, impersonation of another student at an examination, misrepresentation of
information, falsification of academic records, and unruly behavior with instructor. If

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a student is detected by the instructor in committing academic offense, it may result
in an “F” grade for the course or even dismissal of the student from the university.

Evaluation (THM 001- Theory):

Activities Weight
First Term Examination (Written) 20%
Mid Term Examination (Written) 20%
Final Examination (3 hours Written) 35%
Assignment 10%
Class Performance and Quiz 10%
Attendance 5%
Total 100%

Grading Guidelines:
Grade Meaning Equivalent marks in percentage Grade Point
A Excellent 90 – 100% 4.00
B Good 80 – 89% 3.00
C Fair 70 – 79% 2.00
D Passing 60 – 69 % 1.00
F Failing Below 60% 0.00

Course Outline Developed by:

Johura Jabin Anika

Lecturer, CTHM, IUBAT

Course Outline Part- B

College : CTHM—College of Tourism and Hospitality Management
Program : BATHM-Bachelor of Arts in Tourism and Hospitality Management
Major : Tourism and Hospitality Management
Course Number : THM 001
Course Name : Food Hygiene & Nutrition
Effective Date : 05 May, 2018

Recommended Text:

Book-1: Roberta L Duffy, Nutrition & Wellness, Glencoe McGraw-Hill, 2000

Book-2: Dr. R J Donaldson, Essential Food Hygiene, The Royal Society for the Promotion of
health, UK, 2002

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**Multimedia Projector/ White Board will be used for lecture.

The students have to maintain a journal on the base of the class lecture.

 Course Content & Coverage/Schedule:

Date Day LP Out Come/ Material Coverd Reference Assignme Due

Reading nt/ Quiz Date
06-May-18 L1 Nutrients & Energy Book-1
Sunday And Handout
10-May-18 Thursday L2 “ “
13-May-18 L3 Getting and Using Nutrients Book-1
Sunday And Handout
17-May-18 Thursday L4 “ “
20-May-18 L5 Organization chart Book-1 Assignme
Sunday And Handout nt-1
24-May-18 Thursday L6 “ “
27-May-18 L7 Knowledge of Food Hygiene Book-1
Sunday And Handout
31-May-18 Thursday L8 “ “ Quiz-1
03-June-18 Sunday L9 Review
07-June-18 Thursday ___ First Term Exam, One (01)
hour written exam
First Term Examination begins from June 03 and must end by June 10, 2018. The faculty is to designate
one class hour for the examination & regular classes to continue during the week.

10-June-18 L10 Eating the Dietary Guideline Book-1

Ways And Handout

Sunday L11 Building your Nutrition

Pyramid
14-June-18 L12 Introduction to Bacteria & Book-1 Assignme
food poisoning And Handout nt-2
How bacteria cause food
poisoning
Thursday
17-June-18 Sunday Eid-Ul-Fitr
21-June-18 L13 Food Nutrition Book-1
Thursday And Handout

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24-June-18 L14 Hygiene Control & Personal Book-1
Hygiene And Handout
Sunday
28-June-18 L15 Group Project on Cuisine Quiz-2

Thursday
01-July-18 Sunday L16 Review
05-July-18 Mid Term Exam, One (01)
Thursday hour written exam
Mid Term Examination begins from July 03 and must end by July 10, 2018. The faculty is to designate
one class hour for the examination & regular classes to continue during the week.
08-July-18 Sunday L 17 Method of Storage and Book-1
Process , Personal Hygiene And Handout
and Attitude to work

12-July-18 Thursday L18 “ “

15-July-18 Sunday L19 HACCP Book-1

And Handout
19-July-18 Thursday L19 “

22-July-18 Sunday L20 Food Preservation: Long and Book-1

Short Term And Handout

26-July-18 Thursday L21 Pest Control Book-1

And Handout
29-July-18 Sunday L22 Temperature Control Book-1
And Handout

02-Aug-18 Thursday L23 “ “ Quiz-3

05-Aug-18 Monday ____ Review

Final Examination as per Scheduled declared by Registry

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Course Instructor Details

Career Summary
Ms. Johura Jabin Anika is a full time Faculty member of College of Tourism and Hospitality
Management (CTHM), IUBAT—International University of Business Agriculture and Technology,
Dhaka, Bangladesh. She was born in Dhaka District on 24 October, 1992. She completed her
Secondary School Certificate (SSC) in 2008 and Higher Secondary School Certificate (HSC) in 2010
majoring in Science from Milestone College of Dhaka Board. She received Bachelor of Arts in
Tourism and Hospitality Management (BATHM) degree from IUBAT in Spring’2015. She did her one
year Internship from Crowne Plaza Bangkok Lumpini Park, Thailand. She built her expertise in Food
Hygiene & Nutrition and Operations. She is continuing her Masters in Jahangirnagar University on
Governance and Development Studies.

Organizational Experience:
She has been working as a ‘Faculty Member’ in IUBAT at the “College of Tourism and Hospitality
Management since September 16, 2015. Before that she worked as a ‘Management Trainee’ as GSA
(Guest Service Agent) in Front Office Department at Crowne Plaza Bangkok Lumpini Park, Thailand
(26th August 2013 to 21 st July 2014). In her student life, She worked as customer manager in
Inbound Contact Center (part time) at Grameenphone Ltd. (3 rd October 2012 to 25th August 2013)
and Apprentice in Inbound Customer Experience at Robi Axiata Ltd. (11 th March 2012 to 3rd
October 2012).

Skills:
Computer efficiency:
 Operating System : Win98, Win2000, Win XP, Windows 7, Windows 8.
 Packages : MS-Office all packages.
 Software Application : Opera PMS (Hotel Edition), SPSS, Mind map application,
Photoshop CS4 & CS5.
Language efficiency:
 English (verbal and written).

Achievement:
 Awarded for Guest Recognition for the month of April 2014.
 Awarded for Guest Recognition for the month of December 2013.
 IUBAT scholarship of spring 2011, spring 2012, summer 2012 and spring 2013.
 IUBAT award in singing 2011.
 Championship award in Debate Competition 2007 at Milestone College.

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