Advance 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 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for advance 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
- Develop kitchen plans for managing effectively.
- Demonstrate the skills required needed in kitchen stewarding
- Use the various equipment used in international cuisine
- Prepare international cuisine
- Incorporate recipe balancing in cuisine.
Unit I
Kitchen Planning 1.1 Kitchen planning layouts and designs of different types of kitchens, areas of kitchens with recommended dimensions. Factors affecting the designing of the kitchen. Principles of kitchen layout and design. Placement of equipment in the kitchen. Workflow in the kitchen. Work triangles in the kitchen. Budgeting for kitchen equipment 1.2 Kitchen Management.Duty roaster.Task analysis, Allocation of work,Induction and training, Job evaluation and appraisal 1.3 Kitchen administration. Maintaining records/register (logbook, leave record, personnel files appraisal forms, attendance registers, standard recipe files, accidents records, maintenance records etc.) communication with other departments and conducting meeting
Suggested Learning Pedagogie
Video Demonstrations Site/Industry Visit Presentations Lecture Using Chalk-Board
Unit II
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Unit III
Specialized Equipment 3.1 Modern developments in specialized equipment manufacturers 3.2 Selection of specialized equipment and manufacturers 3.3 Care and upkeep of specialized equipment’s buffalo chopper 3.4 Bone Saw, Bread slicing machine, Gravity slicer, Combination oven, Microwave oven, Dough sheeter, French fries cutting machine, etc.
Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations Site/Industry Visit
Unit IV
International Cuisine 4.1 Oriental Cuisine: China, Japan, Thailand, Malaysia, Singapore, Indonesia 4.2 Cuisines of UAE 4.3 Cuisine Background, Cultural Background and Regional Influences 4.4 Regional Cooking Styles and Methods of Cooking. Staple Food, Specialties Dishes Recipes, Special Equipment and Utensils used. Lecture Using Chalk-Board
Suggested Learning Pedagogie
Demonstration Video Demonstrations Site/Industry Visit
Unit V
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List of Experiments:
- Identify , handle and upkeep the following: i)Work flow in the kitchen ii)Work triangles in the kitchen iii)Specialized Equipment iv) Placement of equipment’s in the kitchen
- Practice the following kitchen activities: ( With respect to HACCP guidelines) i) Kitchen etiquette and hygiene. ii) Safety and security in the kitchen. iii) Care and maintains of the equipment . iv) Organizing working table
- Excute following Kitchen activity: i)Identify and classify, vegetabls and spices used in oriental cuisine .
- Excute following Kitchen activity: i) Identify and classify Oriental fruits and nuts.
- Excute following Kitchen Activity: i) Identify the Chinese Cuts of Vegetables ii) Prepare 4 Course basic Chinese menu and utilize the cuts
Self Learning
Micro Project
- Develop kitchen garden for fresh herbs under the guidance of Expert
- Conduct a survey of Oriental kitchens in the city and critique the Kitchens layout with regards to its food style and service and also safety & hygiene point of view, in group of four
- Make a project report individually on any one Oriental country cuisine with its cuisine background, regional influence, regional cooking style, staple food, specialties dishes and special equipment used
- Visit the vegetable market for a survey and list the Oriental cuisine vegetables and fruits you see there. Classify them in families and record your observations based on seasonal availability and the price range.
- Conduct a study of emerging changes in the cooking equipment used in oriental kitchens and list down the modern equipment used in the oriental kitchen
- Conduct a study of emerging changes in the cooking equipment used in oriental kitchens and list down the modern equipment used in the oriental kitchen
- Conduct a survey of hotels Oriental kitchens of various categories and restaurants and draw kitchen layouts and an organizational chart of kitchen staff and also list down the Oriental dishes served by them
Short Videos
- Create short video reels on Oriental cuisine
Assignment
- Arrange some International Theme dinner
- Draw a 5-star hotel kitchen layouts
- List of Modern equipment and its manufacturers
- Prepare a duty roster and allocation of work for 30 staff hotel
- Prepare a list of breads and cakes, at least (10) varieties of each
- Prepare different fruits and vegetables chart used in oriental Cuisine
Food Photography
- Food Photography and plate presentation
Food Blogging
- Write up on the food menu for at least 100 words
Laboratory Equipment
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Learning Materials
- Bali Parvinder S. Food Production Management Oxford University Press, YMCA Library bldg, 1, jaisingh Rd, New Delhi 110001 ISBN 0-19806181-1
- Wayne Gisslen Professional cooking John Wiley and Sons,605,Third avenue, New York
- John Fuller &David Kirk Kitchen planning & Management Elsevier science & technology United Kingdom Oxford ISBN13:9780750600118
- Chef Vinod singh Negi Chef Dharmendra Rawat Professional cooking &Kitchen Management Amazon.com
- HL Cracknell R,J Kaufmann Escoffier (le guide culinarian) Routledge Taylor & French group London
- Dr.Chef Sundararajan The Essential Culinary Guide (back to Basics) Amazon.com
- Smith Henry Classical Recipe of the world Practical press Ltd London
- Brennan Jennifer The Cuisines of Asia – Nine Great Oriental Cuisines by Technique Publisher: St. Martin’s Griffin Genre: Cooking ISBN: 9780312039776, 9780312039776
- Avery Moore Japanese Cookbook Atlantic Publishers and Distributors Pvt Ltd,
Learning Websites
- https://asianhotelandcateringtimes.com/ working of hotels
- https://www.magzter.com/IN/The_Indian_Express_Ltd/Food_&_Hos pitality_World/Business/ Indian Express ltd
- https://infoline.com/express-hotelier-caterer Hotelier caterer magazine
- https://www.youtube.com/ food you tube
- https://www.foodhospitality.in/ Food hospitality
- https://dir.indiamart.com/indianexporters/gen_consum.html India mart
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.