1
6th SEMESTER TEACHING & EXAMINATION SCHEME
National Council Component
No.
Subject
code
1
BHM351
2
BHM352
3
BHM353
4
BHM354
5
BHM305
6
BHM306
7
BHM309
8
-TOTAL:
GRAND TOTAL
*
Subject
Advance Food Production Operations - II
Advance F&B Operations - II
Front Office Management - II
Accommodation Management - II
Food & Beverage Management
Facility Planning
Research Project
Special topics/Guest speakers
Hours per week
Th.
Pr.
02
08
02
02
02
02
02
02
04
04
03
02
18
17
35
Term marks will comprise 30% Incourse & 70% Term end exam marks.
National Council for Hotel Management & Catering Technology, Noida.
Term Marks*
Th.
Pr.
100
100
100
100
100
100
100
100
100
100
100
600
500
1100
2
BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (THEORY)
HOURS ALLOTED: 30
MAXIMUM MARKS: 100
S.No.
Topic
Hours Weight
age
01 INTERNATIONAL CUISINE
12
40%
A.
B.
C.
D.
E.
F.
Geographic location
Historical background
Staple food with regional Influences
Specialities
Recipes
Equipment in relation to:
Great Britain
France
Italy
Spain & Portugal
Scandinavia
Germany
Middle East
Oriental
Mexican
Arabic
CHINESE
02
A. Introduction to Chinese foods
B. Historical background
C. Regional cooking styles
D. Methods of cooking
E. Equipment & utensils
BAKERY & CONFECTIONERY
I. ICINGS & TOPPINGS
A.
B.
C.
D.
15%
02
05%
02
05%
01
05%
Varieties of icings
Using of Icings
Difference between icings & Toppings
Recipes
II. FROZEN DESSERTS
A.
B.
C.
D.
04
Types and classification of Frozen desserts
Ice-creams – Definitions
Methods of preparation
Additives and preservatives used in Ice-cream manufacture
III. MERINGUES
A. Making of Meringues
National Council for Hotel Management & Catering Technology, Noida.
3
B.
C.
D.
E.
Factors affecting the stability
Cooking Meringues
Types of Meringues
Uses of...