Basic Food Production detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Hotel Management & Catering Technology 1st Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 1st Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for basic food production is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Apply the modern developments in cuisine.
- Implement professional kitchen attributes.
- Analyze the essential raw materials in cooking.
- Identify the various commodities and select the correct processing techniques.
- Practice the pre-preparation techniques and cooking methods to create various dishes.
Unit I
Prologue to Cookery 1.1 Culinary History: Meaning of cookery; cuisine, and gastronomy; Origin of modern cookery. 1.2 Development of Culinary Art in India: Culture, trade, and customs. 1.3 Introduction to Indian food: Staple food, food habits, and famous dishes. 1.4 List of basic Indian Culinary Terms (A-Z), definitions and its examples.
Suggested Learning Pedagogy Collaborative learning Cooperative Learning
Unit II
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Unit III
Classification of Raw Materials 3.1 Salt and Sweetening Agents: Types use and examples. 3.2 Shortening (Fats &Oil): Role and varieties. 3.3 Raising & Leavening Agents: Classification and role. 3.4 Thickening Agents and Binding Agents: Role and types. 3.5 Seasonings and Flavorings: Herbs, spices, and condiments used in Indian cuisine. 3.6 Souring and tenderizing agents used in Indian Cuisine.
Suggested Learning Pedagogy Collaborative learning Presentations Cooperative Learning
Unit IV
Commodities 4.1 Vegetables and Fruits: Classification uses selection and storage. 4.2 Rice, pulses, and millets: Types, varieties and uses. 4.3 Eggs: Structure; Uses and list 10 egg preparations; Selection, and storage. 4.4 Milk and milk products used in Indian cookery: Milk, butter, curd, cottage cheese, cream.
Suggested Learning Pedagogy Demonstration Site/Industry Visit Presentations
Unit V
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Practical / Tutorial Experiences
- Identify, handle and upkeep the following: i) Hand tools and manual equipment used in the kitchen ii) Mechanical Equipment iii) Cooking Ranges. iv) Working table
- Practice the following kitchen activities: ( With respect to HACCP guidelines) i) Kitchen etiquette and hygiene. ii) Safety and security in the kitchen. iii) Sharpening and handling of the knife. iv) Organising working table
- Perform the following Kitchen activity: i) Identify and classify, cereals, pulses, condiments, and Spices /millets used in cooking. ii) Convert weight, volumes, and temperature using conversion tables.
- Perform the following Kitchen activity: i) Identify and classify vegetables and fruits. ii) Sharpen and handle knife. iii) Prepare Cuts Рjulienne, jardini̬re, macedoines, brunoise, payassane, mignonnete, dices, cubes, shred, mirepoix
- Execute pre-preparations and basic methods of cooking Boiling, Frying, Steaming, Blanching, Simmering, Sautéing, Roasting.
- Prepare the following variety of egg dishes: I) Boiled ( Soft & Hard) ii) Fried ( Sunny side up, Single fried) iii) Poached iv)Scrambled v) Omelet (Plain, masala)
- Prepare a 4 Course basic Indian Menu (Simple veg. Preparation Rice, (absorption method) Chapatti, plain dal ) and present it following the rules of plating a dish.
- Prepare a 4-course basic Indian menu (Veg curry, Indian bread, Rice, Raita, Dessert ) and present it following the rules of plating a dish.
- Prepare a 5-course basic Indian menu (Veg curry, Indian bread, Rice, Raita, Dessert ) and present it following the rules of plating a dish.
- Prepare a 5-course basic Indian menu (Non-Veg curry, Indian bread, Rice, Raita, Dessert ) and present it following the rules of plating a dish.
- Prepare a 5-course basic Indian menu (Non-Veg curry, Indian bread, Rice, Raita, Dessert) and present it following the rules of plating a dish.
- Prepare a 5-course basic Indian menu (Non-Veg curry, Indian bread, Rice, Raita, Dessert ) and present it following the rules of plating a dish.
- Prepare a 6-Course Indian Menu (Non-veg, Veg preparation, Indian bread, Rice, Raita, Dessert) and present it following the rules of plating a dish.
- 5. 5. 5. 5. 5. 5. 5. 5. 5. 5. 5. 5. 27. Prepare basic Indian Snacks Pakoda (Variations), Chutney (Green, Tamarind), Upma, Poha and present it following the rules of plating a dish.
- Prepare basic sandwiches (vegetables, and grilled) and present them following the rules of plating a dish.
- Prepare Stuffed Parathas and present them following the rules of plating a dish.
- Practice basic sugar cooking (different stages) by using appropriate tools & techniques.
Note : Out of above suggestive LLOs – ‘*’ Marked Practicals (LLOs) Are mandatory. Minimum 80% of above list of lab experiment are to be performed. Judicial mix of LLOs are to be performed to achieve desired outcomes.
Micro Project / Self Learning
Micro project
- Visit hotels and restaurants in your city in a group of five and make a note of commonly served rice and pulses preparations served.
- Visit hotels and Restaurants in a group of five and make a note of various egg preparations served for breakfast, lunch, or dinner and the various accompaniments served.
- Make a chart and list the vegetables around you. Mark the cuts that you can make out of the vegetables.
- Conduct a study of emerging changes in cooking equipment and fuel-efficient procedures from the previous two years’ international kitchen journals and periodicals in a group of five and give a ppt presentation of the same.
- Visit the vegetable Market for a survey and list the vegetables and fruits you see in a group of five. Classify them in families and record your observations based on seasonal availability and the price range.
- Make a list of equipment in the basic training kitchen with the safety operating procedures of the same in a group of five. Laminate the Findings and paste them Near the equipment
- Conduct a survey of professional kitchens and institutional canteens and study the Kitchens from a health, and safety point of view and list down the observations made therein in group of five. Give Suggestive feedback.
- Conduct a market survey of hotels of various categories and restaurants and draw out an organizational chart of kitchen staff in a group of five. Compare the Charts and record your findings.
Assignment
- Prepare the list of Hindi and local language equivalent names of kitchen tools.
- Prepare the list of Hindi and local language equivalent names of Herbs and spices used in Indian cui
- Prepare a Diagrammatic representation of Do s and Don’ts of Grooming for kitchen personnel.
- Grow at least two types of herbs and post the weekly progress on WhatsApp group/Google Classroom
- Make a Vlog on a given topic
- Find out the latest trends in the food industry from monthly magazines in Library/ Internet.
- Prepare ppt of the given number of famous dishes of India
Laboratory Equipment / Software Required
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Learning Materials / Books
- Thangam E. Philip Modern Cookery Teaching &Trade for Vol I Orient Black Swan pvt. Ltd, Hyderabad ISBN 978-81-2504044-6
- Thangam E. Philip Modern Cookery Teaching &Trade for Vol II Orient Black Swan pvt. Ltd, Hyderabad ISBN 978-81-2504045-3
- Arora Krishna Theory of Cookery Frank Brothers and Co. 4675-A, Ansari rd,21, darya ganj New Delhi 110006 ISBN978-81-8409-503-6
- Bali Parvinder S. Food Production Operations Oxford University Press, YMCA Library bldg, 1, Jaisingh Rd, New Delhi 110001 ISBN 0-19-806181-1
- Wayne Gisslen Professional cooking John Wiley and Sons,605, Third avenue, New York
- Roday Sunetra Food Hygiene and Sanitation Tata Macgraw Hill, New Delhi 110008 ISBN 0-07-4631780
Learning Websites & Portals
- https://asianhotelandcateringtimes.com/ website giving insights on various catering establishments
- https://www.magzter.com/IN/The_Indian_Express_Ltd/Food_&_Ho spitality_World/Business/ Gives information on new trends in food and hospitality
- https://infoline.com/express-hotelier-caterer website emphasizes on achievements of chefs throughout the world
- https://www.youtube.com/ multifaceted website having informative videos on food preparation, equipment and ingredients.
- https://www.foodhospitality.in/ informative website on new trends in food processing, equipment and food items.
- https://dir.indiamart.com/indianexporters/gen_consum.html portal exclusively for various equipment used in commercial food catering organizations.
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 1st Sem Syllabus for K scheme.
For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.