
Examination scheme laid-down by National Council for Hotel Management & Catering Technology in regard to degree course & diploma courses is as under:
1st Year of 3 Year Degree
Course |
||||
Semester-I (NCHMCT Component) |
||||
No. |
Subject Code |
Subject | Term Marks |
|
Theory |
Practical |
|||
01 |
BHM 111 |
Foundation Course in Food production -I | 100 |
100 |
02 |
BHM 112 |
Foundation Course in Food & Beverage Service –I | 100 |
100 |
03 |
BHM 113 |
Foundation Course in Front Office –I | 100 |
100 |
04 |
BHM 114 |
Foundation Course in Accommodation Operation –I | 100 |
100 |
05 |
BHM 105 |
Application of Computers | 50 |
100 |
06 |
BHM 106 |
Hotel Engineering | 100 |
- |
07 |
BHM 116 |
Nutrition | 100 |
- |
Total |
650 |
500 |
||
Grand Total |
1150 |
|||
Semester-II (NCHMCT /
IGNOU Component) |
||||
01 |
BHM 151 |
Foundation Course in Food production –II | 100 |
100 |
02 |
BHM 152 |
Foundation Course in Food & Beverage Service –II | 100 |
100 |
03 |
BHM 153 |
Foundation Course in Front Office –II | 100 |
100 |
04 |
BHM 154 |
Foundation Course in Accommodation Operation –II | 100 |
100 |
05 |
BHM 117 |
Principal of Food Science | 100 |
- |
06 |
BHM 108 |
Accountancy | 100 |
- |
07 |
BHM 109 |
Communication | 50 |
- |
08 |
TS-01 |
Foundation Course in Tourism | 100 |
- |
Total |
750 |
400 |
||
Grand Total |
1150 |
|||
Term marks will comprise 30% In course & 70% Term end exam marks |
2nd Year of 3 Year Degree
Course |
Semester-III (NCHMCT Component |
|||
No. |
Subject Code
|
Subject | Term Marks |
|
Theory |
Practical |
|||
01 |
BHM 208 |
Industrial Training | - |
200 |
Grand Total |
200 |
|||
Semester-IV (NCHMCT /
IGNOU Component) |
||||
01 |
BHM 201 |
Food production Operations | 100 |
100 |
02 |
BHM 202 |
Food & Beverage Service Operations | 100 |
100 |
03 |
BHM 203 |
Front Office Operations | 100 |
100 |
04 |
BHM 204 |
Accommodation Operations | 100 |
100 |
05 |
BHM 205 |
Food & Beverage Controls | 100 |
-- |
06 |
BHM 206 |
Hotel Accountancy | 100 |
-- |
07 |
BHM 207 |
Food Safety & Quality | 50 |
-- |
08 |
-- |
Research Methodology | - |
-- |
09 |
TS-03 |
Management in Tourism | 100 |
-- |
10 |
BEGE-103 |
Communication Skills in English | 100 |
-- |
11 |
TS-07 |
Human Resource Management | 100 |
-- |
Total |
950 |
400 |
||
Grand Total |
1350 |
|||
Term marks will comprise 30% In course & 70% Term end exam marks |
3rd Year of 3 Year Degree
Course |
||||
Semester-V (NCHMCT /
IGNOU Component) |
||||
No. |
Subject Code |
Subject | Term Marks |
|
Theory |
Practical |
|||
01 |
BHM 311 |
Advance Food production Operation -I | 100 |
100 |
02 |
BHM 312 |
Advance Food & Beverage Operation –I | 100 |
100 |
03 |
BHM 313 |
Front Office Management –I | 100 |
100 |
04 |
BHM 314 |
Accommodation Management–I | 100 |
100 |
05 |
BHM 307 |
Financial Management | 100 |
-- |
06 |
BHM 308 |
Strategic Management | 50 |
-- |
07 |
BHM 309 |
Research Project | -- |
-- |
08 |
-- |
Special topics / Guest speakers | -- |
-- |
09 |
TS-06 |
Tourism Marketing | 100 |
-- |
Total |
650 |
400 |
||
Grand Total |
1050 |
|||
Semester-VI (NCHMCT
Component) |
||||
01 |
BHM 351 |
Advance Food production Operation –II | 100 |
100 |
02 |
BHM 352 |
Advance Food & Beverage Operation –II | 100 |
100 |
03 |
BHM 353 |
Front Office Management –II | 100 |
100 |
04 |
BHM 354 |
Accommodation Management–II | 100 |
100 |
05 |
BHM 305 |
Food & Beverage Management | 100 |
-- |
06 |
BHM 306 |
Facility Planning | 100 |
-- |
07 |
BHM 309 |
Research Project | -- |
100 |
08 |
-- |
Special topics / Guest speakers | -- |
-- |
Total |
600 |
500 |
||
Grand Total |
1100 |
|||
Term marks will comprise 30% In course & 70% Term end exam marks |
Diploma Course in Food Production |
|||||
No. |
Subject Code |
Subject |
Hours Per Week |
Term Marks |
|
01 |
DFP-01 |
Cookery | 3 |
100 |
|
02 |
DFP-02 |
Larder | 2 |
50 |
|
03 |
DCS-01 |
Hygiene & Sanitation | 2 |
50 |
|
04 |
DFP-03 |
Nutrition | 1 |
50 |
|
05 |
DFP-04 |
Commodities | 2 |
50 |
|
06 |
DCS-02 |
Food Costing | 2 |
50 |
|
Total |
12 |
350 |
|||
PRACTICAL |
|||||
07 |
DFP-11 |
Cookery | 16 |
100 |
|
08 |
DFP-12 |
Larder | 4 |
100 |
|
09 |
DCS-11 |
Computer Awareness | 1 |
- |
|
10 |
DCS-12 |
Library | 2 |
- |
|
Total |
23 |
200 |
|||
Grand Total |
35 |
550 |
*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.
Diploma Course in Food
& Beverage Service |
|||||
No. |
Subject Code |
Subject |
Hours Per Week |
Term Marks |
|
01 |
DFB-01 |
Food Service | 5 |
100 |
|
02 |
DFB-02 |
Beverage Service | 5 |
100 |
|
03 |
DFB-03 |
Food & Beverage Control | 2 |
50 |
|
04 |
DCS-01 |
Hygiene & Sanitation | 2 |
50 |
|
05 |
DCS-03 |
Business Communication | 2 |
50 |
|
Total |
16 |
350 |
|||
PRACTICAL |
|||||
06 |
DFB-11 |
Food Service | 8 |
100 |
|
07 |
DFB-12 |
Beverage Service | 8 |
100 |
|
08 |
DCS-11 |
Computer Awareness | 1 |
- |
|
09 |
DCS-12 |
Library | 2 |
- |
|
Total |
19 |
200 |
|||
Grand Total |
35 |
550 |
*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.