Examination scheme laid-down by National Council for Hotel Management & Catering Technology in regard to degree course is as under:
1st Year of 3 Year Degree Course
Semester-I (NCHMCT Component)
No. |
Subject Code |
Subject |
Term Marks |
|
---|---|---|---|---|
Theory |
Practical |
|||
1 |
BHM 111 |
Foundation Course in Food production - I | 100 |
100 |
2 |
BHM 112 |
Foundation Course in Food & Beverage Service - I | 100 |
100 |
3 |
BHM 113 |
Foundation Course in Front Office -I | 100 |
100 |
4 |
BHM 114 |
Foundation Course in Accommodation Operation - I | 100 |
100 |
5 |
BHM 105 |
Application of Computers | 50 |
100 |
6 |
BHM 106 |
Hotel Engineering | 100 |
-- |
7 |
BHM 116 |
Nutrition | 100 |
-- |
Total |
650 |
500 |
||
Grand Total |
1150 |
Semester-II (NCHMCT / IGNOU Component)
No. |
Subject Code |
Subject |
Term Marks |
|
---|---|---|---|---|
Theory |
Practical |
|||
1 |
BHM 151 |
Foundation Course in Food production - II | 100 |
100 |
2 |
BHM 152 |
Foundation Course in Food & Beverage Service - II | 100 |
100 |
3 |
BHM 153 |
Foundation Course in Front Office - II | 100 |
100 |
4 |
BHM 154 |
Foundation Course in Accommodation Operation - II | 100 |
100 |
5 |
BHM 117 |
Principal of Food Science | 100 |
-- |
6 |
BHM 108 |
Accountancy | 100 |
-- |
7 |
BHM 109 |
Communication | 50 |
-- |
8 |
TS-01 |
Foundation Course in Tourism | 100 |
-- |
Total |
750 |
400 |
||
Grand Total |
1150 |
2nd Year of 3 Year Degree Course
Semester-III (NCHMCT Component)
No. |
Subject Code |
Subject |
Term Marks |
|
---|---|---|---|---|
Theory |
Practical |
|||
1 |
BHM 208 |
Industrial Training | -- |
200 |
Grand Total |
200 |
Semester-IV (NCHMCT / IGNOU Component)
No. |
Subject Code |
Subject |
Term Marks |
|
---|---|---|---|---|
Theory |
Practical |
|||
1 |
BHM 201 |
Food production Operations | 100 |
100 |
2 |
BHM 202 |
Food & Beverage Service Operations | 100 |
100 |
3 |
BHM 203 |
Front Office Operations | 100 |
100 |
4 |
BHM 204 |
Accommodation Operations | 100 |
100 |
5 |
BHM 205 |
Food & Beverage Controls | 100 |
-- |
6 |
BHM 206 |
Hotel Accountancy | 100 |
-- |
7 |
BHM 207 |
Food Safety & Quality | 50 |
-- |
8 |
--- |
Research Methodology | -- |
-- |
9 |
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 |
3rd Year of 3 Year Degree Course
Semester-V (NCHMCT / IGNOU Component)
No. |
Subject Code |
Subject |
Term Marks |
|
---|---|---|---|---|
Theory |
Practical |
|||
1 |
BHM 311 |
Advance Food production Operation - I | 100 |
100 |
2 |
BHM 312 |
Advance Food & Beverage Operation - I | 100 |
100 |
3 |
BHM 313 |
Front Office Management - I | 100 |
100 |
4 |
BHM 314 |
Accommodation Management - I | 100 |
100 |
5 |
BHM 307 |
Financial Management | 100 |
-- |
6 |
BHM 308 |
Strategic Management | 50 |
-- |
7 |
BHM 309 |
Research Project | -- |
-- |
8 |
--- |
Special topics / Guest speakers | -- |
-- |
9 |
TS-06 |
Tourism Marketing | 100 |
-- |
Total |
650 |
400 |
||
Grand Total |
1050 |
Semester-VI (NCHMCT Component)
No. |
Subject Code |
Subject |
Term Marks |
|
---|---|---|---|---|
Theory |
Practical |
|||
1 |
BHM 351 |
Advance Food production Operation - II | 100 |
100 |
2 |
BHM 352 |
Advance Food & Beverage Operation - II | 100 |
100 |
3 |
BHM 353 |
Front Office Management - II | 100 |
100 |
4 |
BHM 354 |
Accommodation Management - II | 100 |
100 |
5 |
BHM 305 |
Food & Beverage Management | 100 |
-- |
6 |
BHM 306 |
Facility Planning | 100 |
-- |
7 |
BHM 309 |
Research Project | -- |
100 |
8 |
--- |
Special topics / Guest speakers | -- |
-- |
Total |
600 |
500 |
||
Grand Total |
1100 |
Diploma Course in Food Production
No. |
Subject |
Term Marks |
|
---|---|---|---|
Theory |
Practical |
||
1 |
Cookery | 100 |
125 |
2 |
Larder | 50 |
125 |
3 |
Hygiene & Nutrition | 100 |
-- |
4 |
Commodities and Costing | 100 |
-- |
5 |
Computer Awareness | -- |
-- |
Total |
350 |
250 |
|
Grand Total |
600 |
Diploma Course in Food & Beverage Service
No. |
Subject |
Term Marks |
|
---|---|---|---|
Theory |
Practical |
||
1 |
F&B Service - I | 100 |
150 |
2 |
F&B Service - II | 100 |
150 |
3 |
Business Communication | 50 |
-- |
4 |
Hygiene & Sanitation | 50 |
-- |
5 |
Computer Awareness | -- |
-- |
Total |
300 |
300 |
|
Grand Total |
600 |
Diploma Course in Bakery & Confectionary
No. |
Subject |
Theory |
Practical |
MTS |
|
---|---|---|---|---|---|
TH |
PR |
||||
1 |
Bakery | 150 |
100 |
20 |
20 |
2 |
Confectionery | 150 |
100 |
20 |
20 |
3 |
Hygiene and Sanitation | -- |
50 |
10 |
-- |
4 |
Commodities and Costing | -- |
50 |
10 |
-- |
5 |
Computer Awareness | -- |
-- |
-- |
-- |
Total |
300 |
300 |
60 |
40 |
|
Grand Total |
700 |