{"id":28233,"date":"2025-04-13T11:45:34","date_gmt":"2025-04-13T06:15:34","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/321313-basic-food-production-syllabus-for-hotel-management-catering-technology-1st-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:34","modified_gmt":"2025-04-13T06:15:34","slug":"321313-basic-food-production-syllabus-for-hotel-management-catering-technology-1st-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/321313-basic-food-production-syllabus-for-hotel-management-catering-technology-1st-sem-k-scheme-msbte-pdf\/","title":{"rendered":"321313: Basic Food Production Syllabus for Hotel Management & Catering Technology 1st Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Basic Food Production detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

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<\/a>. The detailed Syllabus for basic food production is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Apply the modern developments in cuisine.<\/li>\n
  2. Implement professional kitchen attributes.<\/li>\n
  3. Analyze the essential raw materials in cooking.<\/li>\n
  4. Identify the various commodities and select the correct processing techniques.<\/li>\n
  5. Practice the pre-preparation techniques and cooking methods to create various dishes.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Prologue to Cookery 1.1\tCulinary History: Meaning of cookery; cuisine, and gastronomy; Origin of modern cookery. 1.2\tDevelopment of Culinary Art in India: Culture, trade, and customs. 1.3\tIntroduction to Indian food: Staple food, food habits, and famous dishes. 1.4\tList of basic Indian Culinary Terms (A-Z), definitions and its examples.
    Suggested Learning Pedagogy Collaborative learning Cooperative Learning\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Classification of Raw Materials 3.1\tSalt and Sweetening Agents: Types use and examples. 3.2\tShortening (Fats &Oil): Role and varieties. 3.3\tRaising & Leavening Agents: Classification and role. 3.4\tThickening Agents and Binding Agents: Role and types. 3.5\tSeasonings and Flavorings: Herbs, spices, and condiments used in Indian cuisine. 3.6\tSouring and tenderizing agents used in Indian Cuisine.
    Suggested Learning Pedagogy \tCollaborative learning Presentations Cooperative Learning\n<\/p>\n

    Unit IV<\/h4>\n

    Commodities 4.1\tVegetables and Fruits: Classification uses selection and storage. 4.2\tRice, pulses, and millets: Types, varieties and uses. 4.3\tEggs: Structure; Uses and list 10 egg preparations; Selection, and storage. 4.4\tMilk and milk products used in Indian cookery: Milk, butter, curd, cottage cheese, cream.
    Suggested Learning Pedagogy \tDemonstration Site\/Industry Visit Presentations\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Practical \/ Tutorial Experiences<\/h4>\n
      \n
    1. 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<\/li>\n
    2. 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<\/li>\n
    3. 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.<\/li>\n
    4. Perform the following Kitchen activity: i) Identify and classify vegetables and fruits. ii) Sharpen and handle knife. iii) Prepare Cuts – julienne, jardini\u00c3\u00a8re, macedoines, brunoise, payassane, mignonnete, dices, cubes, shred, mirepoix<\/li>\n
    5. Execute pre-preparations and basic methods of cooking Boiling, Frying, Steaming, Blanching, Simmering, Saut\u00c3\u00a9ing, Roasting.<\/li>\n
    6. 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)<\/li>\n
    7. 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.<\/li>\n
    8. Prepare a 4-course basic Indian menu (Veg curry, Indian bread, Rice, Raita, Dessert ) and present it following the rules of plating a dish.<\/li>\n
    9. Prepare a 5-course basic Indian menu (Veg curry, Indian bread, Rice, Raita, Dessert ) and present it following the rules of plating a dish.<\/li>\n
    10. 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.<\/li>\n
    11. 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.<\/li>\n
    12. 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.<\/li>\n
    13. 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.<\/li>\n
    14. 5.\t5.\t5.\t5.\t5.\t5.\t5.\t5.\t5.\t5.\t5.\t5.\t27. Prepare basic Indian Snacks Pakoda (Variations), Chutney (Green, Tamarind), Upma, Poha and present it following the rules of plating a dish.<\/li>\n
    15. Prepare basic sandwiches (vegetables, and grilled) and present them following the rules of plating a dish.<\/li>\n
    16. Prepare Stuffed Parathas and present them following the rules of plating a dish.<\/li>\n
    17. Practice basic sugar cooking (different stages) by using appropriate tools & techniques.<\/li>\n

      Note : Out of above suggestive LLOs – \t‘*’ Marked Practicals (LLOs) Are mandatory. \tMinimum 80% of above list of lab experiment are to be performed. \tJudicial mix of LLOs are to be performed to achieve desired outcomes.\n<\/ol>\n<\/p>\n

      Micro Project \/ Self Learning<\/h4>\n<\/p>\n

      Micro project<\/i><\/p>\n