{"id":28241,"date":"2025-04-13T11:45:54","date_gmt":"2025-04-13T06:15:54","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/322319-catering-science-syllabus-for-hotel-management-catering-technology-2nd-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:54","modified_gmt":"2025-04-13T06:15:54","slug":"322319-catering-science-syllabus-for-hotel-management-catering-technology-2nd-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/322319-catering-science-syllabus-for-hotel-management-catering-technology-2nd-sem-k-scheme-msbte-pdf\/","title":{"rendered":"322319: Catering Science Syllabus for Hotel Management & Catering Technology 2nd Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Catering Science 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 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 2nd Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for catering science 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. Plan a balance meal using different food groups.<\/li>\n
  2. Identify the adulterants present in common food items and illustrate use of traditional and modern additives in cooking.<\/li>\n
  3. Apply the principles of microbial growth in preparation of various foods and beverages.<\/li>\n
  4. Illustrate traditional and modern methods of food preservation and analyse importance of temperature control in proper storage of food.<\/li>\n
  5. Implement healthy practices for food handling to prevent food contamination during food preparation and serving.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Introduction to Catering Science and Nutrition 1.1 Catering Science in the Hospitality Industry. 1.2\tColloid Chemistry of Food Science :- Types of colloids in food (Sol, Gel, Emulsion, Foam), Colloidal food examples. 1.3\tFunctions of Food: Physiological Function, Psychological Function, Sociological Function 1.4\tConcept 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 \tChalk-Board Presentations Improved Teaching Methods\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

    Food Microbiology and Food Spoilage 3.1\tFood 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\tSpoilage 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 \tChalk-Board Presentations Site\/Industry Visit Flipped Classroom\n<\/p>\n

    Unit IV<\/h4>\n

    Food Preservation and Food Storage 4.1\tFood 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\tFood 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 \tChalk-Board Presentations Video Demonstrations\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

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

    Assignment<\/i><\/p>\n