the present study aims at investigating the effectiveness of a developed curriculum of food quality control in the light of scientific standards in developing the practices of food quality control and safety in hotels for students of technical secondary hotel schools. To achieve the objectives of the study, the researcher adopted one group quasi- experimental design. The study sample represents the experimental group who had pre-scale before the implementation of the program. The suggested curriculum was taught, and then a post- scale was applied to see how students are improved. Participants of the study were 22 female students of technical secondary hotel school in Minia enrolled in the first semester of the academic year 2019-2020. The study findings revealed that there were significant differences (0.01) (favoring the post-performance). Findings also revealed that the suggested curriculum has a large effect on students' achievement. Based on the above findings, the researcher recommended that developing curricula of technical education should include food safety topics and those curricula should be developed according to the market needs