SEMESTER – II (17 WEEKS) - IHM Gwalior

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EXAMINATION SCHEMENo. SubjectSubjectTerm Marks*codeTh. Pr.1 BHM151 Foundation Course in Food Production - II 100 1002 BHM152 Foundation Course in Food & Beverage Service – II 100 1003 BHM153 Foundation Course in Front Office - II 100 1004 BHM154 Foundation Course in Accommodation Operations – II 100 1005 BHM116 Nutrition 100 -6 BHM108 Accountancy 100 -7 BHM109 Communication 50 -TOTAL: 650 400GRAND TOTAL 1050* Term marks will comprise 30% Incourse & 70% Term end exam marks.IGNOU ComponentNo. SubjectSubjectCounselling sessionscode01 BHM110 Foundation Course in Tourism 10-12 counselling sessions of twohours each per group per yearNational Council for Hotel Management & Catering Technology, Noida.2
BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION – II (THEORY)HOURS ALLOTED: 30 MAXIMUM MARKS: 100S.No. Topic Hours Weightage01 SOUPS02 10%A. Basic recipes other than consommé with menu examples• Broths• Bouillon• Puree• Cream• Veloute• Chowder• Bisque etcB. Garnishes and accompanimentsC. International soups02 SAUCES & GRAVIES03 10%A. Difference between sauce and gravyB. Derivatives of mother saucesC. Contemporary & Proprietary03 MEAT COOKERY04 15%A. Introduction to meat cookeryB. Cuts of beef/vealC. Cuts of lamb/muttonD. Cuts of porkE. Variety meats (offals)F. Poultry(With menu examples of each)04 FISH COOKERY03 10%A. Introduction to fish cookeryB. Classification of fish with examplesC. Cuts of fish with menu examplesD. Selection of fish and shell fishE. Cooking of fish (effects of heat)05 RICE, CEREALS & PULSES01 5%A. IntroductionB. Classification and identificationC. Cooking of rice, cereals and pulsesD. Varieties of rice and other cereals06 i) PASTRYA. Short crustB. LaminatedC. ChouxD. Hot water/Rough puff02 5%• Recipes and methods of preparation• Differences• Uses of each pastry• Care to be taken while preparing pastry• Role of each ingredient• Temperature of baking pastryNational Council for Hotel Management & Catering Technology, Noida.3
Page 1: SEMESTER - II(17 WEEKS)National Cou
Page 5 and 6: ii) MASALASA. Blending of spicesB.
Page 7 and 8: PART B - BAKERY & PATISSERIEHOURS A
Page 9 and 10: 04 TOBACCO03A. HistoryB. Processing
Page 11 and 12: Service of Tobacco• Cigarettes &
Page 13 and 14: E. Hospitality deskF. Complaints ha
Page 16 and 17: • Guest special request register
Page 18: 04 MACRO NUTRIENTSA. Vitamins• De
Page 21 and 22: BHM109 - COMMUNICATIONHOURS ALLOTED
Page 23: Block-5Geography and TourismUnit 17

SEMESTER – II (17 WEEKS) - IHM Gwalior

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