ADHM Syllabus

S.N	Course	Cre hr.	Marks
A. Compulsory Course
1	English for Hospitality I & II	6	200
2	Introduction to Hospitality	2	50
3	Sales and Salesmanship	2	50
4	Account & Mathematics for Hospitality	3	100
5	Skills for Employment	3	100
B. Core Course
6	Food Production and Patisseries I , II & III	9	300
7	Food and Beverage Service I , II & III	9	300
8	Housekeeping Service I & II	6	200
9	Front Office Operation I	2	50
10	French for Hospitality	3	100
Course Composition
S.N	Course	Cre hr.	Marks
C.	Optional Course ( Any One)
11.	Special Cuisine	2	50
12	Tourism Operation Management	2	50
D. Industry Placement
9	Industry visit and project work (the project work will be as per the format prescribed by the institution)	9	300

Marking Scheme First Term
S.N	Course Code	Subject	Theory		Practical		Total
S.N	Course Code	Subject	Internal	External	Internal	External
1.	HH3V 04	English for Hospitality I	40	60	NA	NA	100
2.	HH3P04	Introduction to Hospitality	20	30	NA	NA	50
3.	HH3W 04 04	Food Production & Patisserie I	10	10	30	50	100
4.	HH3X 04	Food & beverage Service I	10	10	30	50	100
5.	HH3T04	French for Hospitality	5	5	15	25	50
Total Full Marks at this level : 400
Marking Scheme Second Term
S.N	Course Code	Subject	Theory		Practical		Total
S.N	Course Code	Subject	Internal	External	Internal	External
1.	HH42 04	English for Hospitality II	40	60	NA	NA	100
2.	HH3R 04	Sales & Salesmanship	20	30	NA	NA	50
3.	HH44 04	Food Production & Patisserie II	10	10	30	50	100
4.	HH4304	Food & beverage Service II	10	10	30	50	100
5.	HH3Y 04	Housekeeping Service I	10	10	30	50	100
6.	HH40 04	Front Office Operation I	10	10	10	20	50
Total Full Marks at this level : 500
Marking Scheme Third Term
S.N	Course Code	Subject	Theory		Practical		Total
S.N	Course Code	Subject	Internal	External	Internal	External
1.	HH46 04	Account & Mathematics for Hospitality	40	60	NA	NA	100
2.	HH41 04	Front Office Operation I	10	10	30	50	100
3.	HH48 04	Food Production & Patisserie III	10	10	30	50	100
4.	HH4704	Food & beverage Service III	10	10	30	50	100
5.	HH45 04	Housekeeping Service II	10	10	30	50	100
6.	HH4904 HH4A04	Special Cuisine or Tourism Operation Mgmt.	5	5	15	25	50
7	GH7904	Skills for Employment	10	10	30	50	100
8	HG2W04	Industry Placement III	NA	NA	NA	300	300
Total Full Marks at this level : 950

Passing Grade and Grading System

Students must secure minimum marks to pass the final examination
Students must secure minimum 40% marks in theory and 60% marks in practical to pass each subject
Must secure minimum pass marks in each subject individually Students must secure pass marks in both theory and practical
Grading will be be determined by adding combined marks of theory and practical examination. The overall grade shall be determined by the total marks obtained in all the subjects.

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