{"id":29539,"date":"2025-04-14T17:55:21","date_gmt":"2025-04-14T12:25:21","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325319-advance-food-production-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:55:21","modified_gmt":"2025-04-14T12:25:21","slug":"325319-advance-food-production-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325319-advance-food-production-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325319: Advance Food Production Syllabus for Hotel Management & Catering Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Advance 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 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for advance 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. Develop kitchen plans for managing effectively.<\/li>\n
  2. Demonstrate the skills required needed in kitchen stewarding<\/li>\n
  3. Use the various equipment used in international cuisine<\/li>\n
  4. Prepare international cuisine<\/li>\n
  5. Incorporate recipe balancing in cuisine.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Kitchen Planning 1.1\tKitchen 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\tKitchen Management.Duty roaster.Task analysis, Allocation of work,Induction and training, Job evaluation and appraisal 1.3\tKitchen 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\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Site\/Industry Visit Presentations Lecture Using Chalk-Board\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

    Specialized Equipment 3.1\tModern developments in specialized equipment manufacturers 3.2\tSelection of specialized equipment and manufacturers 3.3\tCare and upkeep of specialized equipment’s buffalo chopper 3.4\tBone Saw, Bread slicing machine, Gravity slicer, Combination oven, Microwave oven, Dough sheeter, French fries cutting machine, etc.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Video Demonstrations Site\/Industry Visit\n<\/p>\n

    Unit IV<\/h4>\n

    International Cuisine 4.1\tOriental Cuisine: China, Japan, Thailand, Malaysia, Singapore, Indonesia 4.2\tCuisines of UAE 4.3\tCuisine Background, Cultural Background and Regional Influences 4.4\tRegional Cooking Styles and Methods of Cooking. Staple Food, Specialties Dishes Recipes, Special Equipment and Utensils used. Lecture Using Chalk-Board\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nDemonstration Video Demonstrations Site\/Industry Visit\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

    List of Experiments:<\/h4>\n
      \n
    1. 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<\/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) Care and maintains of the equipment . iv) Organizing working table<\/li>\n
    3. Excute following Kitchen activity: i)Identify and classify, vegetabls and spices used in oriental cuisine .<\/li>\n
    4. Excute following Kitchen activity: i) Identify and classify Oriental fruits and nuts.<\/li>\n
    5. Excute following Kitchen Activity: i) Identify the Chinese Cuts of Vegetables ii) Prepare 4 Course basic Chinese menu and utilize the cuts<\/li>\n<\/ol>\n

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

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