scheme of teaching and examination for i semester · pdf filei semester diploma in hotel...

Scheme of Teaching and Examination for

I Semester DIPLOMA in HOTEL MANAGEMENT & CATERING

TECHNOLOGY

THEORY

Sl. No.

SUBJECTS SUBJECT

CODE

TEACHING

SCHEME EXAMINATION - SCHEME

Periods

per

Week

Periods

in one Session

(Year)

Hours

of

Exam.

Terminal

Exam. (A)

Marks

Final

Exam. (B)

Marks

Total

Marks

(A+B)

Pass

Marks Final

Exam.

Pass

Marks in the

Subject

1. Foundation Course in Food

Production 36101 08 90 03 20 80 100 26 36

2. Foundation Course in Food &

Beverage System 36102 04 60 03 20 80 100 26 36

3. Communication 36103 04 60 03 20 80 100 26 36

4. Application of Computers 36104 04 60 03 20 80 100 26 36

5. Foundation Course in Tourism 36105 04 60 03 20 80 100 26 36

Total:- 24 500

PRACTICAL

Sl.

No. SUBJECTS

SUBJECT

CODE

TEACHING

SCHEME EXAMINATION – SCHEME

Periods

Per Week

Periods

in one

Session

(Year)

Hours

of Exam.

Marks

Internal

Exam.

(A)

Marks

External

Exam.

(B)

Total

Marks (A+B)

Pass

Marks

Final

Exam.

Pass

Marks

in the

Subject

6. Food Production Lab 36106 06 120 06 10 40 50 16 21

7. Food & Beverage Service Lab. 36107 06 90 03 10 40 50 16 21

8. Application of Computers

Lab. 36108 06 90 03 10 40 50 16 21

Total:- 18 150

SESSIONAL

Sl. No.

SUBJECTS SUBJECT

CODE

TEACHING

SCHEME EXAMINATION - SCHEME

Periods

per

Week

Periods

in One Session

(Year)

Marks of

Internal Examiner

(X)

Marks of

External Examiner

(Y)

Total

Marks

(X+Y)

Pass

Marks in the

Subject

9. Food Production Lab. 36109 - - 20 30 50 25

10. Food & Beverage Service Lab. 36110 - - 20 30 50 25

Total:- 100

Total Periods per Week 42 Total Marks 750

1

FOUNDATION COURSE IN FOOD PRODUCTION

Theory

Rationale:

1. Menu Planning

2. Indent writing

3. Plane of work

4. Theory Concept

Objective:

1. Menu Planning

2. Indent writing

3. Plane of work

4. Theory Concept

Sl. No. TOPICS PERIODS

01

02

COOKERY

GLOSSARY

[80]

[10]

Subject code

36101

No. of Periods

per week

L T P/S

08 0 0

No. of Periods in

one Session

90

Full Marks : 100

Final Marks : 80

Terminal Marks : 20

2

CONTENT:

TOPIC: 01-COOKERY

[80]

01.01 Introduction To Cookery (5)

01.01.01

01.01.02

01.01.03

01.01.04

01.01.05

Levels of skills and experiences

Attitudes and behavior in the kitchen

Personal hygiene

Uniforms & protective clothing

Safety procedure in handling equipment

01.02 Culinary History (5)

01.02.01 Origin of modern cookery

01.03 Hierarchy area of department and kitchen (5)

01.03.01

01.03.02

01.03.03

01.03.04

01.03.05

Classical Brigade

Modern staffing in various category hotels

Roles of executive chef

Duties and responsibilities of various chefs

Co-operation with other departments

01.04 Kitchen Organization And Layout (5)

01.04.01

01.04.02

01.04.03

General layout of the kitchen in various organisations

Layout of receiving areas

Layout of service and wash up

01. 05 Equipment And Fuel (3)

01.05.01

01.05.03

Various fuels used (Advantages and disadvantages of each)

Different equipments used in food production

01.06 Aims & Objects Of Cooking Food & Effects of heat on food material (05)

01.06.01

01.06.02

01.06.03

01.06.04

01.06.05

Aims and objectives of cooking food

Various textures

Various consistencies

Techniques used in pre-preparation

Techniques used in preparation

01.07 Vegetable And Fruit Cookery (07)

01.07.01

01.07.02

01.07.03

01.07.04

01.07.05

01.07.06

01.07.07

Introduction – classification of vegetables

Pigments and colour changes

Effects of heat on vegetables

Cuts of vegetables

Classification of fruits

Uses of fruit in cookery

Salads and salad dressings

01.08

01.08.01

01.08.02

01.08.03

01.08.04

01.08.05

Stock

Definition of stock

Types of stock

Preparations of stock

Recipes

Storage of stocks

[07]

3

01.08.06

01.08.07

01.09

01.09.01

01.09.02

01.09.03

01.09.04

01.10

01.10.01

01.10.02

01.10.03

01.11

01.11.01

01.11.02

01.11.03

01.11.04

01.11.05

01.12

01.12.01

01.12.02

01.12.03

01.12.04

01.12.05

01.13

01.13.01

01.13.02

01.13.03

01.13.04

01.13.05

01.14

01.14.01

01.14.02

01.14.03

01.14.04

01.14.05

01.14.06

01.14.07

01.14.08

01.14.09

01.14.10

Uses of stocks

Care and precautions

Soups

Classification with examples

Basic recipes

Consommés

Garnishes and accompaniments

Sauces

Classification of sauces

Recipes for mother sauces

Derivatives

Meat Cookery

Introduction to meat cookery

Cuts of beef/veal

Cuts of lamb/muttons

Cuts of pork

Variety meats (offal’s)

Egg Cookery

Introduction to egg cookery

Structure of an egg

Selection of egg

Uses of egg in cookery

Methods of cooking egg

Fish Cookery

Introduction to fish cookery

Classification of fish with examples

Cuts of fish

Selection of fish and shell fish

Cooking of fish (effects of heat)

Methods Of Cooking Food Roasting

Grilling

Fry in

Baking

Broiling

Poaching

Boiling

Principals of each of the above

Care and precautions to be taken

Selection of food for each type of cooking

[07]

[05]

[07]

[07]

[07]

[05]

4

REFERENCE BOOKS:

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80

Objective (Selection Type) 25%

Short Answers 25%

Long Answers 50%

1. The Professional Chief (4th

edition) - Le Rol A. Polsom

2. Larousse Gastronomique- Chookery encyclopedia - Paul Hamlyn

3. The Book of Ingredients - Jane Grigson

4. Professional Cooking - Wane Gisslen

5. The New Catering Repertoire (Vol-l) - H.L Cracknel and G.

Noble

6. The Complete guide to the Art of Modern Cookery - Escoffier

7. Modern Cooking (Vol-I )For Teaching & Trade - Philip E Thangam

8. The Cookery Year

- Readers Digest

Association Ltd.

9. Professional Chief’s Art of

Grade Manager(4th

Edition)

- Frederic H. Semerschmid

and john F. Nicolas

10. Italian cooking for Pleasure - Mary Reynols

11. Cooking delight of maharajas - Digvijay Shing

12. Cook book (food for family & friends) - Madhu Jaffery

13. The larder chief (food preparation & presentation)

(3rd

edition)

- Leto m.j. & bode w. K.h

14. Professional baking - Wayne glasslen

15. Understanding cookery

- Lundberg, Donald E.

& Kotsehevar

16. Practical professional cookery - Cmskhell & kauffmonn

17. Classical food preparation & presentation W.K.H. bode

18. Contemporary Cookery - Ceserani, Kinton & Foskett

19. Cookery- an Introduction - Ceserani & Kinton

20. Food Commodities - Bernald Davis

21. A Taste of India - Jaffery Madhur

22. The Cooking of India - Time Life Service

23. Professional Baking - Grisslen, Wayhe

24. Chief Manual of Kitchen Management - Fuller, John

25. Classical Recipes of the World - Smith, Henry

26. Nutritive Value of Indian Food - ICMR, New Delhi

27. Le Repertoire de la Cuisine - Jaggl Ceon & Sons

28. Food Fundamental - William Margaret

29. Prasad

30. Understanding Banking/Bakery

1

THEORY

Rationale:

1. Laying Cover

2. Treating Guest

3. Serving to Guest

4. Guest Satisfaction

Objective:

1. Laying Cover

2. Treating Guest

3. Serving to Guest


Full Marks : 100

Final Marks : 80

Terminal Marks : 20

S. No Topic Periods

01

02

03

04

05

06

07

08

09

THE HOTEL & CATERING INDUSTRY

DEPARTMENTAL ORGANISATION & STAFFING

I FOOD SERVICE AREAS

F & B SERVICE EQUIPMENT

MEALS & MENU PLANNING

METHODS OF SERVICE

SIMPLE CONTROL SYSTEM

NON–ALCOHOLIC BEVERAGES

TOBACCO

[06]

[06]

[14]

[07]

[11]

[04]

[04]

[04]

[04]

FOUNDATION COURSE IN FOOD & BEVERAGE SYSTEM

Subject code

36102

No. of Periods

per week

L T P/S

04 0 0

No. of Periods in

one Session

60

2

CONTENTS:

TOPIC:01-THE HOTEL & CATERING INDUSTRY 06

01.01

01.02

01.03

01.04

01.05

Introduction to the Hotel Industry and Growth of the hotel Industry in India

Role of Catering establishment in the travels/tourism industry

Types of F&B operations

Classification of Commercial, Residential / Non-residential Welfare Catering

-Industrial/Institutional / Transport such as air, road, rail, sea.

Structure of the catering industry- a brief description of each

TOPIC:02-DEPARTMENTAL ORGANISATION & STAFFING 06

02.01

02.02

02.03

02.04

02.05

02.06

Organisation of F&B department of hotel

Principal staff of various types of F&B operation

French terms related to F&B staff

Duties & responsibilities of F&B staff

Attributes of a waiter

Inter-departmental relationships(Within F&B and other department)

TOPIC:03- I FOOD SERVICE AREAS 07

03.01

03.02

03.03

03.04

03.05

03.06

03.07

03.08

Specialty Restaurants

Coffee Shop Service

Cafeteria Service

Fast Food Service

Room Service

Banquet Service

Bar Service

Vending Machines

TOPIC: 03.01 - II ANCILLIARY DEPARTMENTS 07

03.01.01

03.01.02

03.01.03

03.01.04

03.01.05

Pantry

Food pick- up area

Store

Linen room

Kitchen stewarding

TOPIC: 04 -F & B SERVICE EQUIPMENT 07

04.01

04.02

04.03

04.04

04.05

04.06

04.07

04.08

Familiarization of

Cutlery

Crockery

Glassware

Flatware

Hollowware

All other equipment used in F&B Service

French terms related to the above

TOPIC: 05- MEALS & MENU PLANNING 07

05.01

05.02

05.03

05.01.01

05.01.02

05.01.03

Origin of Menu

Objectives of Menu Planning

Types of Menu

Courses of French Classical Menu

Sequence

Examples from each course

3

05.01.04

05.01.05

05.02.01

05.03.01

05.03.02

05.03.03

05.03.04

05.03.05

05.03.06

05.03.07

05.03.08

Cover of each course

Accompaniments

French Names of dishes

Types of Meals

Early Morning Tea

Breakfast (English, American Continental, Indian)

Brunch

Lunch

Afternoon/High Tea

Dinner

Supper

04

TOPIC: 06 - METHODS OF SERVICE & STYLES OF SERVICE 04

06.01 Mise-en –scene & Mise en place

TOPIC: 07- SIMPLE CONTROL SYSTEM 04

07.01

07.02

07.03

07.04

KOT/Bill Control System

Making bill

Cash handling equipment

Record keeping

TOPIC: 08 - NON – ALCOHOLIC BEVERAGES 04

08.01

08.01.01

08.01.02

08.02

08.02.01

08.02.02

08.03

08.04

08.04.01

Tea

Origin & Manufacture

Types & Brands

Coffee


Types & Brands

Juices and Soft Drinks

Cocoa & Malted Beverages


TOPIC: 09 - TOBACCO 04

09.01

09.02

09.03

09.04

History

Processing for cigarettes, pipe tobacco & cigars

Cigars – shapes/ sizes/colours

Storage of cigarettes & cigars

Book Recommended:

1. Food & Beverage Services by Lilly crap

2. Food & Beverage services Training manual by Sudhir Andrews

3. Food & Beverage by Lipinsky



Short Answers 25%

Long Answers 50%

1

THEORY

Rationale:

1. To be effective Listener

2. To become effective speaker

3. Handling telephone

4. Overcome barriers of Communication

Objectives:

1. To be effective Listener

2. To become effective speaker

3. Handling telephone

4. Overcome barriers of Communication

Full Marks : 100

Final Marks : 80

Terminal Marks: 20

Sl. No Topic

01

02

03

04

05

06

BUSINESS COMMUNICATION

SENTENCE FORMATION

LISTENING ON THE JOB

NON VERBAL COMMUNICATION

USING THE TELEPHONE

PROFESSIONAL WRITING

COMMUNICATION

Subject code

36103

No. of Periods

per week

L T P/S

04 0 0

No. of Periods in one

Session

60

2

CONTENTS:-

TOPIC: 01- BUSINESS COMUNICATION: 10

01.01

01.02

01.03

01.04

01.05

01.06

Need

Purpose

Nature

Models

Barriers to communication

Overcoming the barriers

TOPIC: 02 – SENTENCE FORMATION: 10

02.01 Application of tense and its usage

02.02 Subject verb agreement

02.03 Negative statement

02.04 Interrogative statement

02.05 Detailing a bout modals and Semi- Modals and their drilling

exercise.

02.06 Transformation of sentence

02.07 Punctuation correct use of comma, semi –colon, full stop,

apostrophe, inverted commas, note of exclamation, note of

interruption dash, brackets, hyphen, capita letter and italics,

02.08 Prefixation

02.09 Suffixation

02.10 Root

TOPIC: 03 - LISTENING ON THE JOB: 10

03.01

03.02

03.03

03.04

03.05

Definition

Levels and types of listening

Listening barriers

Guidelines for effective listening

Listening computerization and note taking

TOPIC: 04- NON VERBAL COMMUNICATION:

10

04.01

04.02

04.03

04.04

Definition, its importance and its inevitability

Kinesics, Body movements, facial expressions, posture, eye

contact including manners and basic etiquettes.

Protemies, Paralanguage and communication use of space

Mock interview

TOPIC: 05- USING THE TELEPHONE:

10

05.01

05.02

05.03

05.04

The nature of telephone activity in the hotel industry

The need for developing telephone skills

Developing telephone skills

Telephone conversation (Practice with audio/video cassettes)

3

TOPIC: 06 - PROFESSIONAL WRITING: 10

06.01 Paragraph writing

06.02 Professional letter and application writing

06.03 C.V. and job application

06.04 Email massage

06.05 Tender Notice and advertisement

06.06 Report writing

06.06.01 Types, Structure and utility of reports

06.06.02 Technical

06.06.03 Project report

06.06.04 Enquiry report

06.06.05 Stock verification reports etc.

Book Recommended:- Business communication by P D Chaturvedi

Communication skills by Peter Simon

Oxford A-Z of grammar & punctuation by John Selly

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. :80


Short Answers 25%

Long Answers 50%

1

THEORY

Reference:

Tourism has been acknowledged as one of the most rapidly growing industries in recent

years. Yet it has not received adequate attention as an academic discipline which it rightly

deserves. This course has been designed with the objective of making up for this lacuna by

introducing to you some foundational concepts of tourism studies. The emphasis here has

been on the situation obtaining in India, though we have not been unduly different about

borrowing concepts and terms from similar studies undertaken in other parts of the world.

You will thus find details on the historical evolution of tourism along with core definitions of

tourism industry in this course. Tourism services and operations, planning and policy, and

marketing and communications form other Blocks of the course. Finally we have also dealt

with the geography and tourism and the relationship between cultural heritage and tourism

development in this course.

Full Marks : 100

Final Marks : 80

Terminal Marks : 20

FOUNDATION COURSE IN TOURISM

Subject code

36105

No. of Periods

per week

L T P/S

04 0 0

No. of Periods in one

session

60

2

Syllabus

1 Tourism Phenomenon 10

1 Understanding Tourism-I

2 Understanding Tourism-II

3 Historical Evolution and Development

2 Tourism Industry 10

4 Tourism System

5 Constituents of Tourism Industry and Tourism Organisations

6 Tourism Regulations

7 Statistics and Measurements

3 Tourism Services and Operations – 1 10

8 Modes of Transport

9 Tourist Accommodation

10 Informal Services in Tourism

11 Shops, Emporiums and Melas (Fairs)

4 Tourism Services and Operations – 2 10

12 Travel Agency

13 Tour Operators

14 Guides and Escorts

15 Tourism Information

5 Tourism: The Cultural Heritage 08

16 Use of History

17 Monuments and Museums

18 Living Culture and Performing Arts

19 Religions of India

6 Tourism: Planning and Policy 06

22 Tourism Policy and Planning

21 Infrastructural Development

22 Local Bodies, Officials and Tourism

23 Development, Dependency and Manila Declaration

7 Tourism Impact 06

24 Economic Impact

25 Social, Environmental and Political Impacts

26 Threats and Obstacles to Tourism

REFERENCE BOOKS: Foundation of tourism-KOTLER PUBLICATION

Tourism india by Ratandeep singh

----------------------------------------------------------------------------------------------------------

Practical

Rationale:

1. Menu Planning

2. Indent Writing

3. Plane of Work

4. Theory Concept

Objective:

1. Menu Planning

2. Indent Writing

3. Plane of Work

4. Theory Concept

Full Marks : 50

External Marks : 40

Internal Marks : 10

FOOD PRODUCTION LAB

Subject code

36106

No. of Periods

in one Session

120

No. of Periods

per week

L T P/S

06 0 0

2

At Least ten experiments to be performed:

Experiment

S. No. Topic

Period

1. INDIVIDUAL STUDENT PRACTICAL

Practical classes to incorporate simple menus both Indian and Continental

comprising of following dishes. Each institute to formulate their own

combination

TOPIC:01 - SOUPS:

01.01

01.02

01.03

Cream-vegetable, spinach, tomato, green peas

Consommé with garnishes like royal, Carmen, madrilène Clermont, Celestine.

Nation soups-Oxtail, Mulligatawny, Minestrone, vichyssoise

01.01 Fish

01.01.01 fish Orly, allanglaise, Colbert, meuniere, poached fish, grilled fish, baked fish,

such as Florentine, Mornay, Portuguese’s

01.02 Entree

01.02.01 Lamb stew, hot pot, hamburgers, shepherd’s pie, scotch egg, grilled steaks &

lamb/pork chops, casseroles, roast chicken/leg of lamb, beef.

01.03 Potato

01.03.01 all basics preparation such as boil, baked, roast, French fries, lyonnaise,

mashed creamed, parsely / parisienne

01.04 Vegetables

01.04.01

01.04.02

01.04.03

01.04.04

Cabbage, cauliflower, beans, Boiled vegetables:

Carrot, radish, turnip Glazed vegetables.

Fried vegetables: Aubergines

Stewed vegetables: courgette provencale, baked beans, ratatouille Braised

vegetables, onion, leeks, cabbage

01.05 Salads- basic simple salad and dressing

01.05.01

01.05.02

01.05.02

01.05.03

Cole slaw salad incise

Russian salad beetroot salad

Potato salad fruit salad

Carrot & celery Waldorf salad

01.06 Cold sweet- honeycomb mould, butterscotch sponge, corree-coffee mousse,

lemon sponge, trifle, blancmange, chocolate mousse, lemon soufflé bread.

01.07 Hot sweet:- bred & butter pudding, caramel custard, Albert pudding.

Christmas pudding.

01.08 Indian Sweets- Simples such as chicoti,a gajar halwa, kheer

01.09

01.10

01.11

01.12

01.13

01.14

Indian rice:- dishes such as jeera pulao, vegetable pulao, lemon rice, aloo gobi

kithehari, khichdi.

Indian bread:- chappatis, poories, parathas, missi roti.

Indian meat/chicken dishes - korma, baffat, safed mas, shahjehani, jhalfrazie,

hussainey, curry, rogini, tandoori chicken.

Vegetable Preparation: - Salads, raitas, foogath, thoran, bhajees, bhujia,

cucumbers, dahi wadas, preparation of paneer

3

Books Recommended for Engineering Physics (Lab)

1. The Professional Chief(4th

edition) - Le Rol POLSOM

2. Larousse Gastronomique-Chookery encyclopedia - Paul Hamlyn

3. The Book of Ingredients - Jane Grigson

4. Professional Cooking - Wane Gisslen

5. The New Catering Repertoire(Vol-I) - H.L Cracknel and G.Noble

6. The Complete guide to the Art of Modern Cookery - Escoffier

7. Modern Cooking (Vol-I )For Teaching & Trade - Philip E Thangam

8. The Cookery Year - Readers Digest Association Ltd.

9. Professional Chief’s Art of Grade Manager (4th

Edition) - Frederic H. Semerschmid and

- john F. Nicolas

10. Italian cooking for Pleasure - Mary Reynols

11. Cooking delight of maharajas - Digvijay Shing

12. Cook book (food for family & friends) - Madhu Jaffery

13. The larder chief (food preparation & presentation) (3rd

edition)

- Leto m.j & bode w.K.h

14. Professional baking - Wayne glasslen

15. Understanding cookery - Lundberg,Donald E.

&Kotsehevar

16. Practical professional cookery - Cmskhell & kauffmonn

17. Classical food preparation & presentation - W.K.H. bode

18. Contemporary Cookery - Ceserani, Kinton & Foskett

19. Cookery- an Introduction - Ceserani & Kinton

20. Food Commodities - Bernald Davis

21. A Taste of India - Jaffery Madhur

22. The Cooking of India - Time Life Service

23. Professional Baking - Grisslen, Wayhe

24. Chief Manual of Kitchen Management - Fuller,John

25. Classical Recips of the World - Smith,Henry

26. Nutritive Value of Indian Food - ICMR,New Delhi

27. Le Repertoire de la Cuisine - Jaggl Ceon & Sons

28. Food Fundamental - William Margaret

29. Prashad

30 Understanding Banking/Bakery

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80

Internal 40%

External 60%

Practical

Rational :

1. Laying Cover

2. Treating Guest

3. Serving to Guest


Objective:

1. Laying Cover

2. Treating Guest

3. Serving to Guest


1

FOOD & BEVERAGE SERVICE LAB

Subject code

36107 No. of Periods in

one Session

90

No. of Periods

per week

L T P/S

06 0 0

Full Marks : 50

Annual Marks : 40

Internal Marks : 10

Experiment

Sl. No.

TOPIC : 01 – CARE & MAINTENANCE OF EQUIPMENT INCLUDING

CLEANING/POLISHING OF EPNS ITEMS BY: (13)

01.01 Plate Powder method

01.02 Polivit method

01.03 Silver dip method

01.04 Burnishing

TOPIC : 02 - METHODS OF SERVICE: (13)

02.01 Table laying for different meals

02.02 Restaurant reservation

02.03 Receiving and seating the guest

02.04 Taking the order

02.05 Procedure of service at table

(Silver service and pre-plated service)

02.06 Presentation & Encashing the bill

02.07 Room Service (tray and trolley)

02.08 French for receiving and greeting the guest and seating the guest

02.09 French related to taking order and description of dish.

TOPIC : 03 - TEA: (13)

03.01 Preparation & Service

TOPIC : 04 - COFFEE: (13)

04.01 Preparation & Service of difference types of coffee

TOPIC : 05 - SERVICE OF JUICES AND SOFT DRINKS: (12)

05.01 Mocktail making

05.02 Brand Names of juices, Soft Drinks, Mineral Water, Tonic Water

TOPIC :06 - PREPARATION & SERVICE: (13)

06.01 Cocoa & Malted Beverages

06.02 Origin & Manufacture

TOPIC : 07 - TOBACCO: (13)

07.01 Service of cigars & cigarettes

Reference books:-

1. Reference books:- Food & Beverage Services by Lilly crap

2. Food & Beverage services Training manual by Sudhir Andrews

3. Food & Beverage by Lipinsky


Internal 40%

External 60%

1

Practical

Rationale:

The basic objective of the course is to introduce the students to the world of computers

and computer technology. To introduce the students to the basic concepts of Operating

Systems, Word processing Databases, Presentations & Networking.

Objective:

The basic objective of the course is to introduce the students to the world of computers and

computer technology. To introduce the students to the basic concepts of Operating Systems,

Word processing Databases, Presentations & Networking.

Full Marks : 50

ExternalMarks : 40

Internal Marks : 10

APPLICATION OF COMPUTER LAB

Subject code

36108

No. of Periods

per week

L T P/S

06 0 0

No. of Periods

In one Session

90

2

Experiment

S. No.

TOPIC: 01

01.01

01.02

01.03

01.04

01.05

01.06

01.07

TOPIC: 02

02.01

02.01.01

02.01.02

02.01.03

02.01.04

02.01.05

02.01.06

02.02

02.02.01

02.02.02

02.02.03

02.02.04

02.02.05

02.02.06

02.02.07

02.03

02.03.01

02.03.02

02.03.03

02.04

02.04.01

02.04.02

02.04.03

02.04.04

02.04.05

02.05

02.05.01

02.05.02

02.05.03

02.06

02.06.01

02.06.02

02.06.03

02.07

02.07.01

WINDOWS OPERATIONS :

Creating Folders

Creating shortcuts

Copying Files /Folders

Renaming Files/ Folders

Deleting Files

Exploring Windows

Quick Menus

02-MS WORD:

CREATING A DOCUMENT:

Entering Text

Saving the Document

Editing a Document already saved to Disk

Getting around the Document

Find and Replace Operations

Printing the Document

FORMATTING A DOCUMENT:

Justifying paragraphs

Changing paragraph Indents

Setting Tables and Margins

Formatting Pages and Documents

Using Bullets and Numbering

Headers /Footers

Pagination

SPECIAL EFFECTS:

Print special Effects e. g Bold Underline, Superscripts Subscripts

Changing Fonts

changing case

CUT, COPY AND PASTE OPEATION:

Marking Blocks

Copying and pasting a Block

Cutting and pasting a Block

Deleting a Block

Using Find and Replace in a Block

USING MS- WORD TOOLS:

spelling and grammar

Mail Merge

Printing Envelops and Labels

TEBLES

Create

Delete

Format

GRAPHICS:

Inserting Clip arts

3

02.07.02

02.07.03

02.08.

02.08.01

02.09.02

02.09.03

02.09.04

02.09.05

02.09.06

TOPIC: 03

03.01

03.01.01

03.01.02

03.01.03

03.01.04

03.01.05

03.01.06

03.02

03.02.01

03.02.02

03.02.03

03.02.04

03.02.05

03.02.06

03.02.07

03.02.08

03.02.09

03.03

03.03.01

03.03.02

03.03.03

03.03.04

03.03.05

03.03.06

03.04

03.04.01

03.04.02

03.04.03

03.04.04

03.04.05

03.04.06

03.04.07

03.04.08

03.04.09

03.05

03.05.01

03.05.02

03.05.03

Symbols ( Border/ shading)

Word Art

PRINT OPTIONS:

Previewing the Document

Printing a whole Document

Printing a specific page

Printing a Selected set

Printing several Documents

Printing More than one copies

MS OFFICE-97

MS – EXCEL:

How to use Excel

Starting Excel

Parts of the Excel screen

Parts of the worksheet

Navigating in a worksheet

Getting to know mouse pointer shapes

CREATING A SPREADSHEET:

Starting a new worksheet

Entering the three different types of data in a worksheet

Creating simple formulas

Formatting data for decimal points

Editing data in a worksheet

Using Auto fill

Blocking data

Saving a worksheet

Exiting excel

MAKING THE WORSHEET LOOK PRETTY:

Selecting cells to format

Trimming tables with Auto Format

Formatting cells for (currency, comma, percent, Decimal, Data)

Changing columns width and row height

Aligning text (Top to bottom, Tex wrap, Re ordering Orientation)

Using Borders

GOING THROUGH CHANGES:

Opening workbook files for editing

Undoing the mistakes

Moving and copying with drag and drop

Copying formulas

Moving and copying with cut, copy and past

Deleting cell entries

Deleting columns and row from Worksheet

Inserting columns and row in a Worksheet

Spell checking the worksheet

PRINTING THE WORKSHET: Previewing pages before printing

Printing from the standard toolbar

Printing a part of a worksheet

4

03.05.04

03.05.05

03.05.06

03.05.07

03.05.08

03.06

03.06.01

03.06.02

03.06.03

03.06.04

03.06.05

03.06.06

03.07

03.07.01

03.07.02

03.07.03

03.07.04

03.07.05

03.08

03.08.01

03.08.02

03.08.03

03.08.04

03.08.05

03.08.06

03.08.07

TOPIC: 04

04.01

04.02

04.03

04.04

04.04.01

04.04.02

04.04.03

04.04.04

05.01

Changing the orientation of the printing

Printing the whole worksheet in a single pages

Adding a header and footer ton a report

Inserting page breads in a report

Printing the formulas in the worksheet

ADDITIONAL FEATURES OF A WORKSHEET:

Splitting worksheet window into two four panes

Freezing columns and rows on –screen for worksheet title

Attaching comments to cells

Finding and replacing data in the worksheet

Protecting a worksheet

Function commands

MAINT AINNG MULTIPLE WORKSHEET:

Moving from sheet in a worksheet

Adding more sheets to a workbook

Deleting sheets from a workbook

Naming sheet tabs other than sheet 1, sheet 2, and so on

Copying or mo9ving sheets from one worksheet to another

CREATING GRAPHICS / CHARTS:

Using chart wizard

Changing the chart with the chart Toolbar

Formatting the chart’s axes

Adding a text box to a chart

Changing the orientation of a 3d chart

Using drawing tools to add graphics to chart and worksheet

Printing a chart with printing the rest of the worksheet data

MS- POWER POINT:

Making a simple presentation

Using Auto content wizards and templates

Power points five views

Slides

creating slides , re – arranging , modifying

Inserting pictures , objects

setting up a organizational chart

Creating an Organizational Chart

Internet & E-mail –PRACTICAL

Book Recommended:

A Foundation for Computer Science, by Ronald Graham FOUNDATION OF COMPUTER SCIENCE by Singh Asian Books Books . Foundation of Computer Science by Y N Singh

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. :50


Short Answers 25%

Long Answers 50%

1

SESSIONAL

Rationale:

1. Menu Planning

2. Indent writing

3. Plane of work

4. Theory Concept

Objective:

1. Menu Planning

2. Indent writing

3. Plane of work

4. Theory Concept

CONTENTS: Same as that of Food production Lab (code No. 26106 ) Practical

Rice, Cereals & Pulses

Commodities & Basic Commodities – Flour, Shortenings (Fats &

Oils), Raising Agents, Sugar, Milk, Cream, Cheese, Butter,

Condiments & Spices, Masalas, Thickening Agents

Full Marks : 50

External Marks: 30

Internal Marks : 20

FOOD PRODUCTION LAB

Subject code

36109

No. of Periods

per week

L T P/S

0 0 0

No. of Periods

In one Session

-

1

SESSIONAL

Rationale :

1. Laying Cover

2. Treating Guest

3. Serving to Guest


Objective :

1. Laying Cover

2. Treating Guest

3. Serving to Guest


CONTENTS: Same as that of Food & beverage service Lab (code No. 26107)

Full Marks : 50

External Marks: 30

Internal Marks : 20

FOOD & BEVERAGE SERVICE LAB

Subject code

36110

No. of Periods

per week

L T P/S

0 0 0

No. of Periods

In one Session

-

1

THEORY

Rationale:




Objectives:




Full Marks : 100

Final Marks : 80

Terminal Marks : 20

SL. NO TOPICS PERIODS

01.

02.

03.

04.

05.

COMPUTER FUNDAMENTALS

OPERATING SYSTEMS / ENVIRONMENTS

MS WORD (CREATING A DOCUMENT)

MS – EXCEL

COMPUTER & COMMUNICATION:

[10]

[10]

[20]

[15]

[05]

No. of Periods in

one Session

60

APPLICATION OF COMPUTERS

No. of Periods

per week

L T P/S

04 00 0

Subject code

36104

2

CONTENTS:

TOPIC: 01- COMPUTER FUNDAMENTALS: [10]

01.01

01.02

01.03

Definitions, Data, Information & Processing

Need, Quality and value of information

Data Processing concepts

01.02 ELEMENTS OF A COMPUTER

01.02.01

01.02.02

01.02.03

01.02.04

Definitions

Characteristics of computers

Classification of computers

Limitations

01.03. HARDWARE FEATURES AND USES

01.03.01

01.03.02

01.03.03

01.03.04

01.03.05

components of a computer

Generations of computers

Primary and Secondary Storage Concepts

Input Device

Output Device

01.04. SOFTWARE CONCEPTS

01.04.01

01.04.02

01.04.03

01.04.04

System software

Application

Language classification

Compilers and interpreters

TOPIC:-02-OPRETING SYSTEMS (DOS): [10]

02.01

Introduction, Definition and Application of Operating System and Types

of OS, Introduction to DOS, Booting, File and Directory.

02.02 INTRODUCTION TO WINDOWS:

02.02.01

02.02.02

02.02.03

GUI/ Features

What are Windows and Windows 95 and above?

Parts of a typical windows and their Functions

02.03 WINDOWS OPERATIONS:

02.03.01

02.03.02

02.03.03

02.03.04

02.03.05

02.03.06

02.03.07

Creating Folders

Creating shortcuts

Copying Files /Folders

Renaming Files/ Folders

Deleting Files

Exploring Windows

Quick Menus

TOPIC:03 - MS WORD : (CREATING A DOCUMENT) [20]

3

03.01

03.02

03.03

03.04

03.05

03.06

Entering Text

Saving the Document

Editing a Document already saved to Disk

Getting around the Document

Find and Replace Operations

Printing the Document

03.02

FORMATTING A DOCUMENT:

03.02.01

03.02.02

03.02.03

03.02.04

03.02.05

03.02.06

03.02.07

Justifying paragraphs

Changing paragraph Indents

Setting Table and Margins

Formatting Pages and Documents

Using Bullets and Numbering

Headers /Footers

Pagination

03.03 SPECIAL EFFECTS:

03.03.01

03.03.02

03.03.03

Print special Effects e. g Bold, Underline, Superscripts, Subscripts

Changing Fonts

Changing case

03.04 CUT, COPY AND PASTE OPEATION:

03.04.01

03.04.02

03.04.03

03.04.04

03.04.05

Marking Blocks

Copying and pasting a Block

Cutting and pasting a Block

Deleting a Block

Using Find and Replace in a Block

03.05 USING MS- WORD TOOLS:

03.05.01

03.05.02

03.05.03

03.05.04

03.05.05

03.05.06

Spelling and Grammar

Mail Merge

Printing Envelops and Labels

Create

Delete

Format

03.06 GRAPHICS:

03.06.01

03.06.02

03.06.03

Inserting Clip arts

Symbols ( Border/ shading)

Word Art

03.07 PRINT OPTIONS:

03.07.01

03.07.02

03.07.03

03.07.04

03.07.05

03.07.06

Previewing the Document

Printing a whole Document

Printing a specific page

Printing a Selected set

Printing several Documents

Printing More than one copies

TOPIC:04 –MS – EXCEL: [15]

04.01 How to use Excel

4

04.02

04.03

04.04

04.05

04.06

Starting Excel

Parts of the Excel screen

Parts of the worksheet

Navigating in a worksheet

Getting to know mouse pointer shapes

04.02

Creating A Spreadsheet:

04.02.01

04.02.02

04.02.03

04.02.04

04.02.05

04.02.06

04.02.07

04.02.08

04.02.09

Starting a new worksheet

Entering the three different types of data in a worksheet

Creating simple formulas

Formatting data for decimal points

Editing data in a worksheet

Using Auto fill

Blocking data

Saving a worksheet

Exiting excel

04.03 Making The Worksheet Look Pretty:

04.03.01

04.03.02

04.03.03

04.03.03

04.03.04

04.03.05

Selecting cells to format

Trimming tables with Auto Format

Formatting cells for (currency, comma, percentage, Decimal, Data)

Changing columns width and row height

Aligning text (Top to bottom, Tex wrap, Re-ordering Orientation)

Using Borders

04.04 Going Through Changes:

04.04.01

04.04.02

04.04.03

04.04.04

04.04.05

04.04.06

04.04.07

04.04.08

04.04.09

Opening workbook files for editing

Undoing the mistakes

Moving and copying with drag and drop

Copying Formulas

Moving and copying with cut, copy and paste

Deleting cell entries

Deleting Columns and Row from Worksheet

Inserting columns and row in a Worksheet

Spell checking the worksheet

04.05 Maintaining Multiple Worksheet:

04.05.01

04.05.02

04.05.03

04.05.04

04.05.05

Moving from sheet in a worksheet

Adding more sheets to a workbook

Deleting sheets from a workbook

Naming sheet tabs other than sheet 1, sheet 2, and so on

Copying or moving sheets from one worksheet to another

04.06 Creating Graphics / Charts:

04.06.01

04.06.02

04.06.03

04.06.04

04.06.05

04.06.06

04.06.07

Using chart wizard

Changing the chart with the chart Toolbar

Formatting the chart’s axes

Adding a text box to a chart

Changing the orientation of a 3d chart

Using drawing tools to add graphics to chart and worksheet

Printing a chart with printing the rest of the worksheet data

5

Topic -05-Computer and Communication: [05]

05.01

05.02

05.03

05.04

05.05

05.06

Introduction to Networking, Need and advantages.

Introduction to Internet and Web Browser.

Concept of LAN and WAN, Internet Protocol and TCP/IP.

Applications of Internet like E-Mail and browsing, PPP, SMTP, Terminal

types.

Down loading information from internet.

Sending and receiving e-mail through standard E-mail Clients.

Books Recommended:- A Foundation for Computer Science, by Ronald Graham

FOUNDATION OF COMPUTER SCIENCE by Singh Asian Books Books . Foundation of Computer Science by Y N Singh

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80


Short Answers 25%

Long Answers 50%