Professional Bakery Pratices 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 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for professional bakery pratices 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
- Identify Ingredients used in Baking
- Bake various International Breads in Bakery.
- Decorate cakes with different Icings and decoration techniques.
- Prepare Pastry products and their variations.
- Make Cookies and Biscuits by various methods.
Unit I
Basic Commodities used in Baking 1.1 Ingredients used in Baking and Confectionery 1.2 Types of Flours, Raising agents, Fats and Oils, Milk and Dairy products, Creams , Sweeteners
Suggested Learning Pedagogie
Presentations Demonstration
Unit II
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Unit III
Cake making, Icings and Decorations 3.1 Combining of Ingredients, Formation of Air cells, Texture formula and balance Baking and Coating 3.2 Basic Sponges and their uses, Points to be kept in mind while making Sponges and Cakes, Classical Cakes 3.3 Butter cream, French Butter Cream ,Praline Butter cream, Fondant, Fudge Glazed Icings, Lemon cream,Marzipan ,Royal Icings, Foam type Icings, Sugar paste, sugar techniques,Truffle, Ganache, Chantilly cream 3.4 Truffle, Ganache, Chantilly cream ,Chocolate ,Cookies, Fruits, Icings and Creams, Cake Gels 3.5 Ornamental Cakes, Birthday Cakes, High Tea Cakes, Wedding Cakes , Festive Cakes
Suggested Learning Pedagogie
Video Demonstrations Presentations Site/Industry Visit
Unit IV
Pastry Techniques and Principles 4.1 Introduction to Pastries, Types Pastries, making short crust, Puff, Choux, Strudel, Danish, Flaky and Filo Pastry 4.2 Sifting, creaming, whisking, Rubbing in , Folding in, Docking, Blind Baking Pinning or Rolling, laminating Icings
Suggested Learning Pedagogie
Video Demonstrations Collaborative learning
Unit V
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List of Experiments:
- * Preparation of Bread and Fancy Rolls
- * Preparation International Breads -baguette,ciabatta, facaccia,, pretzel, pita bread, french loaves,
- Preparation of International Breads
- * Preparation of Pizzas, Hot Dogs, Burgers, Rolls.
- * Preparation of basic cake Sponge
- * Practice and Prepare Basic Icings – butter cream, fresh cream, ganache,truffle, fondant, marzipan
- Prepare and Practice Cake Icings
- * Prepare Gateaux
- * Prepare decorative Cakes -Ornamental Cakes, Birthday Cakes, High Tea Cakes, Wedding Cakes , Festive Cakes
- Creation of various decorations on cakes
- * Preparation of Basic Pastry – Puff, Flaky, Danish
- * Preparation of Short crust, Choux, Filo and its by products
- * Preparation of Pies, Tarts, Choc.Eclairs, Mille Feulles, pinwheels,cream horns,baklava,palmiers, vol au vents
- * Preparation of Cookies and Biscuits by different methods – one stage, creaming, sponge
- Preparation of cookies by using various methods-bagged, dropped, moulded, sheet, rolled,stencil
Self Learning
Assignment
- Observe and prepare list of tools and euipments used in Bakery with their brand names, specifictaion and price available in city shops and online
- List out the brand names of Ready to mix bakery products available in market and record along with ingredients used in those mixes.
- Conduct a study on new trends in cake icings and decorations and record your observations
- Study all types of pastry making and its by products prepared in bakery outlets of Nagpur city
- Organise a workshop on how to open your start up in bakery by MSME
Industry Visit
- Visit to bakery palnt to observe the process, system and methdologies adopted
Field Visit
- Visit to a bread making plant in your city and record observations based on it.
Micro Project
- Visit to a hotel bakery in group of five and prepare a report on advance techniques used in baking
- Visit a bakery store and record your observations on all the various ingredients available.
- In a group visit three various hotel bakery and record your observations on the type of layout, equipment used, machinery used.
- Visit hotels, bakery and make a note of bakery and confectionery product preparation
Laboratory Equipment
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Learning Materials
- Wayne Gisselen Professional Baking John Wiley and Sons,inc Hoboken,New Jersey, ISBN 978-0-471-78348-0
- Parvinder S. Bali Food Production Operations Oxfors University Press, YMCA Library Building-1, Jai Singh Road, New Delhi-110001 ISBN-10 : 0-19-945051-X
- Parvinder S. Bali International Cuisine & Food Production Management Oxford University Press, YMCA Library Building-1, Jai Singh Road, New Delhi-110001 ISBN-10 : 0-19807389-5
- Jane Suthering Step By Step Cake Decorating Quintet Publishing Limited, 6 bundll Street, London, N7 9BH, ISBN 1-85501-265-0
- Janice Murfitt and Louise Pickford The Ultimate Cake Decoration Ultimate Editors, Arness Publishing Limited, I Boundary Row, London ISBN1860350321
Learning Websites
- https://www.eclairbakery-nyc.com/ Breads ,Eclairs, Macroons , Croissants,Fine desserts
- https://www.littlepearlbreads.com/ ORGANIC, FRESH SOURDOUGH BREAD & BAKED GOODS.
- https://www.limacakes.com/ Cakes and different types of icings and cake decorations
- https://www.bakersmithco.com/ Bakery brownie breads and cakes
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.
For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.