1st YEAR TEACHING, EXAMINATION & CREDIT SCHEME

 

National Council Component

 

No.

Subject code

Subject

Hours per week

Marks*

Credits

Th.

Pr.

Th.

Pr.

1

BHM101

Foundation Course in Food Production

2

8

100

100

4

2

BHM102

Foundation Course in Food & Beverage Service

2

4

100

100

4

3

BHM103

Foundation Course in Front Office

2

2

100

100

4

4

BHM104

Foundation Course in Accommodation Operations

2

2

100

100

4

5

BHM105

Application of Computers

-

2

50

100

3

6

BHM106

Hotel Engineering

2

-

100

-

2

7

BHM107

Nutrition and Principles of Food Science

2

-

100

-

2

8

BHM108

Accountancy

2

-

100

-

2

9

BHM109

Communication

1

-

50

-

1

TOTAL:

15

18

800

500

26

GRAND TOTAL

33

1300

--

 

*     Annual marks will comprise 30% Mid-term & 70% Term end exam marks.

 

IGNOU Component

 

No.

Subject code

Subject

Counseling sessions

Credits

01

BHM110

Foundation Course in Tourism

10-12 counseling sessions of two hours each per group per year

8

 

 

 

 FOUNDATION COURSE IN FOOD PRODUCTION (BHM101)

THEORY

 

S.No.

Topic

Hours

01

INTRODUCTION TO COOKERY

 

A.      Levels of skills and experiences

B.      Attitudes and behaviour in the kitchen

C.      Personal hygiene

D.      Uniforms & protective clothing

E.      Safety procedure in handling equipment

02

 

 

 

02

CULINARY HISTORY

 

A.      Origin of modern cookery

02

03

HIERARCHY AREA OF DEPARTMENT AND KITCHEN

 

A.      Classical Brigade

B.      Modern staffing in various category hotels

C.