Capstone Project 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 4th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 4th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for capstone project 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 field problem from the perspective of project work at institute.
- Carry out feasibility & viability analysis (data collection, experiments, resources, cost, support) of the project work.
- Apply the acquired knowledge and skills in providing solutions to the real field/industrial problems.
- Present Project and its output/ findings / achievements along with its exhibits.
Capstone Project
- The individual students have different aptitudes and strengths. Project work, therefore, should match the strengths of students. For this purpose, students should be asked to identify the type of project work they would like to execute.
- Project titles are to be finalized in co-ordination/consultation with the Faculty mentor. However, faculty may form a team of students as per specific roles- Literature survey/data collection, data Analysis, model/prototype developers, testers. Study type project is NOT advisable.
- Project must be assigned to a group of 3-4 students under the guidance of identified faculty mentor.
- Students are required to prepare a prototype/working model/software of the Project and simultaneously prepare a report.
- Students shall Submit One Hard copy and one Soft copy each of Project Report and soft-copy of the project code or the working model.
- Students must maintain a project execution diary having the progress steps and details. The concerned faculty should check the diary on a weekly basis and accordingly interact with students based on the progress shown and keep proper record with feedback if any.
- Project shall address National Thrust area such as Environment, Digitization, Automation, sustainability and similar applicable domains
Project Facilitation Guidelines
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Criteria of Assessment
A. Formative Assessment (FA) criteria
The assessment of the students under formative for 50 marks shall be done based on following criteria.
Suggestive Rubrics for Assessment of the team (30 marks)
- Project Selection & Problem definition 05
- Literature survey and data collection/ Gathering 05
- Design / concept of project/ Working – Execution of Project 10
- Stage wise progress as per Action plan/milestone 05
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 4th Sem Syllabus for K scheme.
For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.