322319: Catering Science Syllabus for Hotel Management & Catering Technology 2nd Sem K Scheme MSBTE PDF

Catering Science 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 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 2nd Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for catering science is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Plan a balance meal using different food groups.
2. Identify the adulterants present in common food items and illustrate use of traditional and modern additives in cooking.
3. Apply the principles of microbial growth in preparation of various foods and beverages.
4. Illustrate traditional and modern methods of food preservation and analyse importance of temperature control in proper storage of food.
5. Implement healthy practices for food handling to prevent food contamination during food preparation and serving.

Unit I

Introduction to Catering Science and Nutrition 1.1 Catering Science in the Hospitality Industry. 1.2 Colloid Chemistry of Food Science :- Types of colloids in food (Sol, Gel, Emulsion, Foam), Colloidal food examples. 1.3 Functions of Food: Physiological Function, Psychological Function, Sociological Function 1.4 Concept of Nutrition: Define, Nutrition, Nutrients, Classification of Food- Nutritional Classification of Foods, Food Groups- 5 food group, 7 food group classification. My Food Plate- Example from Nutritionally balanced Traditional Maharashtrian Thali. (IKS) Effect of heat and processing on nutrients in different food groups- Rancidity of fats.
Suggested Learning Pedagogy Chalk-Board Presentations Improved Teaching Methods

Unit II

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Unit III

Food Microbiology and Food Spoilage 3.1 Food Microbiology, Application of Microbiology in food industry , Microorganisms in Food – Classification of microbes, beneficial and harmful microbes, Factors affecting growth of microorganisms, Danger Zone, list of microorganisms used in food and beverage preparation -(vinegar, cheese, buttermilk, yogurt, miso, pickle beer, wine, rum),Classification of Food based on shelf life 3.2 Spoilage causing microorganisms in food, Precautions to be taken while cooking of food, storing leftovers, reheating and freezing or refrigerating the food, Methods of controlling microbial growth-FATTOM(food, acidity, time, temperature, oxygen, moisture), cross contamination.
Suggested Learning Pedagogy Chalk-Board Presentations Site/Industry Visit Flipped Classroom

Unit IV

Food Preservation and Food Storage 4.1 Food Preservation : Basic principles of Food Preservation, Methods of Food preservation Traditional Methods of Preservation: (IKS) 1. Sun drying 2. Pickling 3. Smoking, Modern Methods of preservation: 1. Refrigeration, Freezing 2. Pasteurization, Canning. 3. Artificial Additives 4. Irradiation 5. Vacuum packing, 6. UHTS(Ultra High Temperature Sterilization) 7. Aseptic packaging. 4.2 Food Storage Types of storage areas and ideal temperature for storage of different food items Cold Storage- Temperature control, Correct use of refrigerator and freezer.
Suggested Learning Pedagogy Chalk-Board Presentations Video Demonstrations

Unit V

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Micro Project /Self Learning

Assignment

• Conduct market survey to identify mis-branded products kept in grocery stores.
• Submit the report on common additives used in readymade products convenience food.
• Design a poster on HACCP principles for food industry(Hotels and Restaurants).

Micro project

• In group of five students each prepare sol, gel, emulsion , foam, identify the browning desirable and undesirable reactions in these foods, take pictures and make powerpoint presentation.
• Carry out adulteration test on 10 different food ingredients used in cooking, and prepare the report.
• Experiment in kitchen in groups the effect of heat at different temperature on the nutrients.Select three items from each nutrients group and apply two methods on each food items and record the findings
• Experiment with five food product keeping in danger zone and observe the growth of microorganisms time and temperature and monitor through out and submit the recorded results.
• Visit your nearest market and prepare a report on FSSAI registration/ licence in food outlets, grocery shops, kiosks, etc.
• Prepare a skit to spread awareness about HACCP principles for street food vendors and upload on social media.
• Make an informative video on production of milk products like curd, buttermilk, paneer, and ghee.
• Prepare scrapbook on various nutrients found in plant base and animal base food groups.
• Visit milk dairy in your local city to observe pasteurisation and present report.
• Visit canned product industry and present a report.
• Design a poster on good manufacturing practices and good hygiene practices display in practical laboratories.

Learning Materials / Books

1. Roday Sunetra Food Hygiene and Sanitation Oxford University Press, New Delhi ISBN-978-0070700208
2. M. Swaminathan Hand book of Food & Nutrition Bappco – ISBN-13 978-8120417953
3. W. C. Frazier , D. D. Westhoff Food Microbiology Tata Mc Graw-Hill Publishing Co. Ltd ISBN -9780070219175
4. J.A. Stretch & H.A. Southgate The Science of Catering Edwards Arnold. ISBN-13. 978-0713174311
5. Asmita Thaokar, & Sumitra Deshmukh Catering Science and Food Safety Apex Global Publishers ISBN: 9781405487757
6. Roday Sunetra Food Hygiene and Sanitation Tata Macgraw Hill, New Delhi ISBN-13 ?978-0070700208

Learning Websites & Portals

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 2nd Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.