{"id":29542,"date":"2025-04-14T17:55:30","date_gmt":"2025-04-14T12:25:30","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325008-professional-bakery-pratices-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:55:30","modified_gmt":"2025-04-14T12:25:30","slug":"325008-professional-bakery-pratices-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325008-professional-bakery-pratices-syllabus-for-hotel-management-catering-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325008: Professional Bakery Pratices Syllabus for Hotel Management & Catering Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Professional Bakery Pratices 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 professional bakery pratices 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. Identify Ingredients used in Baking<\/li>\n
  2. Bake various International Breads in Bakery.<\/li>\n
  3. Decorate cakes with different Icings and decoration techniques.<\/li>\n
  4. Prepare Pastry products and their variations.<\/li>\n
  5. Make Cookies and Biscuits by various methods.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Basic Commodities used in Baking 1.1\tIngredients used in Baking and Confectionery 1.2\tTypes of Flours, Raising agents, Fats and Oils, Milk and Dairy products, Creams , Sweeteners\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nPresentations Demonstration\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

    Cake making, Icings and Decorations 3.1 Combining of Ingredients, Formation of Air cells, Texture formula and balance Baking and Coating 3.2 Basic Sponges and their uses, Points to be kept in mind while making Sponges and Cakes, Classical Cakes 3.3 Butter cream, French Butter Cream ,Praline Butter cream, Fondant, Fudge Glazed Icings, Lemon cream,Marzipan ,Royal Icings, Foam type Icings, Sugar paste, sugar techniques,Truffle, Ganache, Chantilly cream 3.4 Truffle, Ganache, Chantilly cream ,Chocolate ,Cookies, Fruits, Icings and Creams, Cake Gels 3.5 Ornamental Cakes, Birthday Cakes, High Tea Cakes, Wedding Cakes , Festive Cakes\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Presentations Site\/Industry Visit\n<\/p>\n

    Unit IV<\/h4>\n

    Pastry Techniques and Principles 4.1\tIntroduction to Pastries, Types Pastries, making short crust, Puff, Choux, Strudel, Danish, Flaky and Filo Pastry 4.2\tSifting, creaming, whisking, Rubbing in , Folding in, Docking, Blind Baking Pinning or Rolling, laminating Icings\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Collaborative learning\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. * Preparation of Bread and Fancy Rolls<\/li>\n
    2. * Preparation International Breads -baguette,ciabatta, facaccia,, pretzel, pita bread, french loaves,<\/li>\n
    3. Preparation of International Breads<\/li>\n
    4. * Preparation of Pizzas, Hot Dogs, Burgers, Rolls.<\/li>\n
    5. * Preparation of basic cake Sponge<\/li>\n
    6. * Practice and Prepare Basic Icings – butter cream, fresh cream, ganache,truffle, fondant, marzipan<\/li>\n
    7. Prepare and Practice Cake Icings<\/li>\n
    8. * Prepare Gateaux<\/li>\n
    9. * Prepare decorative Cakes -Ornamental Cakes, Birthday Cakes, High Tea Cakes, Wedding Cakes , Festive Cakes<\/li>\n
    10. Creation of various decorations on cakes<\/li>\n
    11. * Preparation of Basic Pastry – Puff, Flaky, Danish<\/li>\n
    12. * Preparation of Short crust, Choux, Filo and its by products<\/li>\n
    13. * Preparation of Pies, Tarts, Choc.Eclairs, Mille Feulles, pinwheels,cream horns,baklava,palmiers, vol au vents<\/li>\n
    14. * Preparation of Cookies and Biscuits by different methods – one stage, creaming, sponge<\/li>\n
    15. Preparation of cookies by using various methods-bagged, dropped, moulded, sheet, rolled,stencil<\/li>\n<\/ol>\n

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

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