|
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 |
Skills for Employment |
3 |
100 |
|
B. Core Course |
|
|
|
|
4 |
Food Production and Patisseries I & II |
6 |
200 |
|
5 |
Food and Beverage Service I & II |
6 |
200 |
|
6 |
Housekeeping Service I |
3 |
100 |
|
7 |
Front Office Operation I |
2 |
50 |
|
8 |
French for Hospitality |
2 |
50 |
|
C. Industry Visit and Project Work |
|
|
|
|
9 |
Industry visit and project work (the project work will be as per the format prescribed by the institution) |
6 |
200 |
Marking Scheme First Term
|
S.N |
Course Code |
Subject |
Theory |
Practical |
Total |
||
|
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 |
||
|
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 |
|
7 |
HH79 04 |
Skill For Employment |
10 |
10 |
30 |
50 |
100 |
|
8. |
HG2W 04 |
Industry Visit & Project Work |
NA |
NA |
NA |
200 |
200 |
|
Total Full Marks at this level : 800 |
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