Make your own free website on Tripod.com

                

Overview of the Courses
   
Full Time Courses Short Term Courses
 
   

FULL TIME COURSES
B.Sc (Hotel Management)
 

B.Sc.

DURATION: 3 YEARS FULL TIME

B.Sc. in Hotel Management is a comprehensive course that combines an extensive educational curriculum with industrial training, providing graduates who are fully attuned to competitive aspects and requests of the Hospitality Industry.

 

· I year B.Sc.

· II year B.Sc.

· III year B.Sc.

· Year End Evaluation

· Fee Structure

 

Course Structure Teaching and Examination Scheme

1ST YEAR TEACHING, EXAMINATION & CREDIT SCHEME

 

National Council Component

 

No.

Subject code

Subject

Hours per week

Marks*

Credits

Th.

Pr.

Th.

Pr.

1

BHM101

Foundation Course in Food Production

2

8

100

100

4

2

BHM102

Foundation Course in Food & Beverage Service

2

4

100

100

4

3

BHM103

Foundation Course in Front Office

2

2

100

100

4

4

BHM104

Foundation Course in Accommodation Operations

2

2

100

100

4

5

BHM105

Application of Computers

-

2

50

100

3

6

BHM106

Hotel Engineering

2

-

100

-

2

7

BHM107

Nutrition and Principles of Food Science

2

-

100

-

2

8

BHM108

Accountancy

2

-

100

-

2

9

BHM109

Communication

1

-

50

-

1

TOTAL:

15

18

800

500

26

GRAND TOTAL

33

1300

--

 

*     Annual marks will comprise 30% Mid-term & 70% Term end exam marks.

 

IGNOU Component

 

No.

Subject code

Subject

Counseling sessions

Credits

01

BHM110

Foundation Course in Tourism

10-12 counseling sessions of two hours each per group per year

8

 

 



The I year involves introductions to the 4 core areas-

Food Production

Food and Beverage Service

Front Office Operation

Accommodation Operations
 
 

Along with practical sessions to develop practical competence in the above core areas.

The student also gets exposure to allied areas like

Accounts
Application of Computers
Communication
Nutrition and Food Science
Hotel Engineering
 
 

Food Production:

The course aims at developing a basic awareness of the technical skills required in the production department. It also gives a comprehensive insight into the commodities required, their characteristics, uses, and handling procedures.

Kitchen organisation and equipment
Basic menu planning
Basic principles of food production
Methods of cooking
Bakery and patisserie
Culinary terms
Foundation ingredients

Food and Beverage Service:

The course aims at developing a comprehensive knowledge and understanding of restaurant service in the hotel and catering industry. It also aims to enable the student to acquire professional competence at basic levels and to acquire the requisite technical skills in the principles of food service and its related activities.

Introduction to the hotel and catering industry
Layouts of food service areas
Food and beverage service equipment
Meals and menu planning
Dining service methods and procedures
Simple control systems
Non-Alcoholic Beverages and their service
Tobacco

Front Office Operations:

This course aims at equipping the students with the necessary skills to work in a non-automated, semi-automated and automated system of a Front Office. He is also equipped to understand the guest cycle and gains skills in effective handling of routine Front Office procedures.

Introduction to Front Office Operations
Importance of Reservation and its procedures
Check-in and Check-out procedures
Preparing Guest Weekly Bills
Telephone Etiquette
Complaint handling

Accommodation Operation:

This course aims to establish the important role of accommodation services within the hospitality industry. It also gears the student to acquire skills and knowledge necessary to successfully identify the required standards in this area and to consider all aspects of cost control and establishing profitability.

Role of Housekeeping in the Hospitality Operations
Cleaning equipment and agents
Operating Procedure For Servicing a Guest Room
Safety Procedure
Periodic Cleaning Programme and Public Area upkeep
Inter-departmental Relations

Financial Accounting :

The student required to understand the significance and the role of finance in the hotel and tourism industry and to develop an attitude of cost controls. The above aims are achieved through the use of practical accounting procedures.

Accounting practices in business organisations
Financial statements
Revenue and expense accounts
Transaction analysis
Debit and credit concepts
Accounting records and information
Presentation of basic accounting information
Use of accounting software
 
 

Application of Computers

This course is structured to introduce the student to the computer and their terminology and thereby make the student computer literate. This objective is achieved through practical hands-on exposure.

Computer fundamentals --- basics of hardware and software.
Introduction to an Operating System
Word Processing.

 

Nutrition and Food Science

The course aims to impart knowledge in the basic principle of Nutrition and their practical applications. While in food science the students learn about the harmful and beneficial role of microorganisms in food.

Nutrition :

Proximate principles
Minerals
Vitamins
Meal planning

Food Science

Microbes
Food Infection and Poisoning
Hygiene Management Systems (HACCP)
Food Spoilage and Preservation
Food Adulteration
Food Additives

Hotel Engineering

Preventive and Breakdown Maintenance
Heating, Lighting and Ventilation Systems
Sanitary and Plumbing Systems
Refrigeration and Air-conditioning
Fire safety procedures

 

Year end Evaluation

The required curriculum culminates in an integrative exercise spanning several days that allows in-depth examination of both theoretical knowledge and practical application of the subjects studied.

 
 


Second Year B.Sc. :

 

(20 weeks in the Industry for hands-on training + 22 weeks in Institute)


 

2ND YEAR TEACHING & EXAMINATION SCHEME

 

National Council Component

(Term A)

 

No.

Subject code

Subject

Hours per week

Marks*

Credits

Th.

Pr.

Th.

Pr.

1

BHM201

Food Production Operations

2

8

100

100

4

2

BHM202

Food & Beverage Operations

2

2

100

100

4

3

BHM203

Front Office Operations

2

2

100

100

4

4

BHM204

Accommodation Operations

2

2

100

100

4

5

BHM205

Food & Beverage Controls

2

-

100

-

2

6

BHM206

Hotel Accountancy

2

-

100

-

2

7

BHM207

Food Safety & Quality

2

-

50

-

1

8

--

Research Methodology

1

-

-

-

-

 

TOTAL:

15

14

650

400

21

GRAND TOTAL

29

1050

 

 

* Annual marks will comprise 30% Mid-term & 70% Term end exam marks.

 

(Term B)

 

No.

Subject code

Subject

Marks

Credits

01

BHM208

Industrial Training (20 weeks)

200

5

TOTAL:

200

5

 

IGNOU Component

 

No.

Subject code

Subject

Counseling sessions

Credits

01

BHM209

Management in Tourism

10-12 counseling sessions of two hours each per group per year

8

02

BHM210

Communication Skills in English

10-12 counseling sessions of two hours each per group per year

8

03

BHM211

Human Resource Management

10-12 counseling sessions of two hours each per group per year

8

 

 



The II year involves detailed study in the 4 core areas

Food Production

Food and Beverage Service
Front Office Operation
Accommodation Operations

Along with practical sessions to develop practical competence in the above core areas. The student also gets exposure to allied areas like

Account
Food Safety and Quality
Food and Beverage Control
 

The II year of study is divided equally between the Institute and the Industry. The students undergo an intensive 20 week exposure in the four core areas and their allied departments.

Third Year B.Sc. :

 

3RD YEAR TEACHING, EXAMINATION & CREDIT SCHEME

 

National Council Component

   

No.

Subject code

Subject

Hours per week

Marks*

Credits

Th.

Pr.

Th.

Pr.

1

BHM301

Advance Food Production Operations

2

8

100

100

4

2

BHM302

Advance F&B Operations

2

2

100

100

4

3

BHM303

Front Office Management

2

2

100

100

4

4

BHM304

Accommodation Management

2

2

100

100

4

5

BHM305

Food & Beverage Management

2

-

50

-

1

6

BHM306

Facility Planning

2

-

100

-

2

7

BHM307

Financial Management

2

-

100

-

2

8

BHM308

Strategic Management

1

-

50

-

1

9

BHM309

Research Project

-

2

-

100

6

10

--

Guest speakers/self study etc.

2

-

-

-

-

TOTAL:

17

16

700

500

28

GRAND TOTAL

33

1200

 

 

*     Annual marks will comprise 30% Mid-term & 70% Term end exam marks.

 

 

IGNOU Component

 

No.

Subject code

Subject

Counseling sessions

Credits

01

BHM310

Tourism Marketing

10-12 counseling sessions of two hours each per group per year

8

 



The III year involves detailed study in the 4 core areas :

Food Production
Food and Beverage Service
Front Office Management
Accommodation Operations

Along with practical sessions to develop practical competence in the above core areas. The student also gets exposure to allied areas like

Food & Beverage Management
Facility Planning
Strategic Management
Financial Management
Research Project

The students work in small teams to complete course related Research Projects. These Projects are closely guided and scrutinized by concerned Faculty and the students then present their findings to an audience comprising of their peers and Faculty members.
 

Fee Structure :
 

Elements First Year
(2004-2005)
Second Year
(2005-2006)
Third Year
(2006-2007)
  Ist Sem. IInd Sem. Ist Sem. IInd Sem. Ist Sem. IInd Sem.
Admission Fee 1000 N.A. N.A. N.A. N.A. N.A.
Tuition Fee IHM 6150 6150 7025 7025 7050 7050
IGNOU 2400 N.A. 2400 N.A. 2400 N.A.
Training Food/Other Lab Material Fee 5620 5620 6740 550 7160 7160
Operational & Other Institutional Fee 7420 7420 8160 8160 8690 8690
Examination Fee Nil 1500 Nil 1500 Nil 1500
Cuation Money (Refundable) 2000 N.A. N.A. N.A. N.A.. N.A.
Total 24,590/- 20,690/- 24,325/- 17,235/- 25,300/- 24,400/-
Fees payable at the time of Counselling 10000          
Balance payable on joining the Institute
 
14590          

 

 

 

 

 

 

 

 

 

 


Note:
Fee subject to marginal revision in 2005-2006 and subsequent session.

For the term in which the student is on Industrial Training during 2nd year,no fees for training food, other lab/material will be collected except for payment of Tuition Fees, Examination fees and Rs 550/- as indicated in the table.

Above fee does not include Hostel, Mess or other minor charges at Institute level

Students are also required to purchase books, uniforms and other accessories as directed by the Institute.

In case of withdrawal after paying entire Ist term fees at the allotted Institute, only caution money will be refunded

Candidates Belonging to Scheduled Caste/ Scheduled Tribe can avail of financial assistance from respective State Government (if available) for which the concerned Institute will issue desired endorsement and Certificate of having received full fees.


 

 

 

SHORT TIME COURSES

-TRADE DIPLOMA IN RESTAURANT AND COUNTER SERVICE

The one and a half year Diploma builds the conceptual base of the students besides inculcating professional skills in them.

The students have to undergo on the job training in Hotels or Catering establishments for a period of six months before they are awarded Diploma by the Board of Technical Education, Delhi .

 -TRADE DIPLOMA IN BAKERY AND CONFECTIONARY

In this one and a half year Diploma programme, the students are equipped with the theory and practice of Bakery Science, Confectionary and also with the required knowledge of nutrition and hygiene and bakery accounts and merchandising.

The students have to undergo on the job training in Hotels or Catering establishments for a period of six months before they are awarded Diploma by the Board of Technical Education, Delhi .

 -TRADE  DIPLOMA IN COOKERY

During the duration of the course, that is one and a half year, the students are taught required components of cookery, larder, hygiene and nutrition and commodities.  They are also imparted skills in cookery.

The students have to undergo on the job training in Hotels or Catering establishments for a period of six months before they are awarded Diploma by the Board of Technical Education, Delhi .

-TRADE DIPLOMA IN HOTEL RECEPTION AND BOOK KEEPING

Reception theory, Reception practice, Book-keeping and Accountancy, Office Organisation and Typing are the focal areas of concern in this course.  Theory and Practical classes are conducted for providing required professional knowledge and skills to the students.

The students have to undergo on the job training in Hotels or Catering establishments for a period of six months before they are awarded Diploma by the Board of Technical Education, Delhi .

 

 

-TRADE DIPLOMA IN HOUSE KEEPING

House-keeping Theory, House-keeping Practice, Interior decoration, Service theory, Service practice, Hygiene and First-aid Theory and First-aid Practicals are the major components of this one and a half year Diploma Programme.

The students have to undergo on the job training in Hotels or Catering establishments for a period of six months before they are awarded Diploma by the Board of Technical Education, Delhi .

-MINIMUM QUALIFICATION FOR ADMISSION TO THE TRADE DIPLOMA COURSES (FULL TIME COURSES)

10th class of 10+2 pattern matric or equivalent from any recognized Institute with a minimum aggregate of 50% marks and English (passed) as a compulsory subject.  A relaxation of 10% marks in the minimum aggregate is admissible to SC/ST candidates.

-AGE: FOR TRADE DIPLOMA

Applicant should not be below 15 years and above 25 years as on 1st August of the admission year. The upper age limit can be relaxed by 5 years in case of SC/ST candidates.

-PHYSICAL FITNESS

The applicant must be in good mental and physical health and should be free from any physical defects likely to interfere with active indoor and outdoor duties/activities.  One should satisfy the standards of physical fitness as laid down in the given format of medical certificate at the time of admission.  However, the institute will also get the medical verification done for which required charges will have to be borne by the student.  The process will be repeated after the first term i.e. during October/November on earlier terms.

 

-RESERVATION

85% of available seats in each course are reserved for residents of Delhi State and others will fill remaining 15% seats.

Sl.NO.

Category

% age

1.

Scheduled Caste

15

2.

Scheduled Tribe

7.5

3.

O.B.C.

15

4.

Wards of Military/Para-Military Forces

5

5.

Women

7.5

6.

Physically Handicapped

3

7.

J&K Migrants

1 seat only

-SCHEDULED CASTE & SCHEDULED TRIBE

15% of the seats are reserved for Schedule Caste and 7.5% for Scheduled Tribe candidates, in each course.  If the requisite number of students is not available for filling the quota of seats reserved for Scheduled caste or Scheduled Tribe, the remaining seats will be offered to the general category candidates and will be filled on merits.  SC/ST candidates are required to attach an attested copy of Caste/Tribe certificate issued by the competent authority, along with the application form.

-CHILDREN OF MILITARY PERSONNEL

5% of the total seats of fresh intake in each discipline will be offered to the children of this category in the following order of preference:

a)                  Those who are killed/disabled in action during hostilities.

b)                  Those who are disabled while on duty in peace time.

c)                  Those who are killed or disabled not on duty.

d)                  Service personnel of Armed/Para- Military forces.

e)                  Ex-Personnel of Armed/Para military forces or ex-service man.

Candidates will have to get the application sponsored by Rajya Sainik Board, Delhi or the competent authority in respect of Para-Military personnel.

-SELECTION CRITERIA

Admission of candidates will be based on their performance in the qualifying examination and personal interview to asses their proficiency in English language.

 

 

-FEES:

All fees are payable in CASH/DEMAND DTRAFT only (Cheques, Postal Order etc. are not acceptable.  DEMAND DRAFT should be drawn in favour Of “DELHI INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY” payable at New Delhi .

The fees paid at the time of admission or during the course are not refundable.  Therefore, no request for refund of fees will be entertained.  Only caution money is refundable.

-PAYMENT OF FINES AND DUES

Students are liable to pay fines if imposed on them or the cost of any damage or loss of library books, equipment or any other Institute’s property within a week of imposition of fine.  On failure to do so, the same will be recovered from their caution money deposit/or on cost.

All dues to the Institute shall be cleared by the students before they are permitted to appear for the final examination.  If the dues are not cleared, Admit Cards, Provisional Certificates/Diplomas will be withheld.

-LATE FEE

If the dues (other than those payable at the time of admission) are not paid by the due date, a late payment fine @ Rs. 10/- per day after the due date (including holidays) shall be realised, subject to a maximum of Rs. 700/- only.

If the fees are not paid within 15 days after the due date including holidays for any reason whatsoever, the name of the defaulting student shall be deemed to have been removed from the rolls of the Institute.  Re-admission will be granted within next 15 days only on payment of Rs. 2,000/-.

-WHEN TO APPLY (for courses at serial Nos. 2 to 6)

-Duly filled-in application must be accompanied with:

a)                  Attested photocopy of proof of age.

b)                  Attested photocopy of proof of educational qualification.

c)                  Fitness certificate from a registered MBBS doctor on the attached form.

d)                  Four passport size photographs (one pasted in the space provided on the application form and others attached to it).

e)                  Character certificate from the Head of the Institution (school/college) last attended.

f)                   Attested photocopy of Reserved Category Certificate from appropriate authority, if applicable.

-SELECTION LIST (for courses at Serial nos. 2 to 6)

The selection list is displayed on the Notice Board of the Institute in mid-July (refer important dates on inner back-cover).  Selected candidates are required to pay fees and complete all formalities within 3 days of declaration of the selection list, failing which their candidature stand cancelled and admission is offered to the next candidate on the merit list.  Candidates, in their own interest, should contact the Institute to know the result. No letter will be mailed in this regard.

NEED-BASED TRAINING PROGRAMMING

Customised training programmes are also available for:

·        Hotel Industry

·        Multinational Companies

·        Public Sector Undertaking

·        Non-Government Organisation (NGOs)

Fee Structure :

DETAILS OF FEE

Fees for Full-time One and Half Year Trade Diploma Courses

COURSE

Fee

Hotel Reception and Book Keeping

Bakery & Confectionary

Restaurant & Counter Service

Cookery

House Keeping

Admission Fee

200

200

200

200

200

Training Fee

3700

9220

5650

7030

3700

Student Activity Fee

600

600

600

600

600

Cyclo-styling Notes

300

300

300

300

300

Terminal Exam. Fee

300

300

300

300

300

Magazine Fee

200

200

200

200

200

ITMPC***

1000

1000

1000

1000

1000

Caution fee**

1000**

1000**

1000**

1000**

1000**

Identity Card

150

150

150

150

150

Total Fee 1st term*

7450*

12970*

9400*

10780*

7450*

2nd term fee

4600

10120

6550

7930

4600

Total fee per year

11050

22090

14950

17710

11050

Board Examination fee

155

155

155

155

155

* Fees are likely to be revised.  Students are liable to pay the increased fee as and when announced/notified.

* Fees payable at the time of admission.  Total fees of first term.  Second term fee will be payable in the month of December.

**  refund of caution money upto 31-3-2007

* An approx. amount of Rs. 1000/- for in-house medical examination will be charged over and above the fee schedule with first term fee.

 

ABOUT THE COURSES

 TRADE DIPLOMA COURSE IN BAKERY & CONFECTIONERY

 

Sl.No.

Subject Paper

Duration of paper

Total

Paper

Sessional

Teaching Scheme per week (in hrs.)

Th.

Pr.

1

a)  Bakery Science Theory

b)  Bakery Science Practical

3 hrs.

 

7 hrs.

100

 

150

70

 

100*

30

 

50

3

 

-

-

 

12

2

a)  Confection-ary Theory

b)  Confectionary practical

3 hrs.

 

7 hrs.

100

 

150

70

 

100*

30

 

50

4

 

-

-

 

12

3

Nutrition and Hygiene

3 hrs.

100

70

30

6

-

4

Bakery Accounts and Merchandising

3 hrs.

100

70

30

3

-

 

700

480

220

16

24

*20% of the practical examination’s marks are to be awarded by the external examiner in consultation with the Internal Examiner, for the journal maintained by the students.

Qualifying the Terminal/Sessional Examination is compulsory.  If a candidate fails in terminal/sessional examination, he/she will not be permitted to appear in the final examination conducted by Board of Technical Education, Delhi

The student will have to undergo on the job training in hotels or catering establishments duly approved by the Principal for a period of 6 months before they are awarded Diploma by the Board of Technical Education, Delhi .  The Institute may arrange a part of this job training either during or after the completion of the course but the responsibility for the full 6 months training rests with the students.

Period of Instruction: 40 periods per week (One period = 50 Minutes)

 

                               TRADE DIPLOMA COURSE IN COOKERY

 

Sl.No.

Subject Paper

Duration of paper

Total

Paper

Sessional

Teaching Scheme per week (in hrs.)

Th.

Pr.

1

a)  Cookery  Theory

b)  Cookery Practical

3 hrs.

 

7 hrs.

100

 

150

70

 

100*

30

 

50

4

 

-

-

 

16

2

a)  Larder Theory

b)  Larder practical

3 hrs.

 

4 hrs.

100

 

150

70

 

100*

30

 

50

4

 

-

-

 

8

3

Hygiene and Nutrition

3 hrs.

100

70

30

6

-

4

Commodities

3 hrs.

100

70

30

2

-

 

700

480

220

16

24

*20% of the practical examination’s marks are to be awarded by the external examiner in consultation with the Internal Examiner, for the journal maintained by the students.

Qualifying the Terminal/Sessional Examination is compulsory.  If a candidate fails in terminal/sessional examination, he/she will not be permitted to appear in the final examination conducted by Board of Technical Education, Delhi

The student will have to undergo on the job training in hotels or catering establishments duly approved by the Principal for a period of 6 months before they are awarded Diploma by the Board of Technical Education, Delhi .  The Institute may arrange a part of this job training either during or after the completion of the course but the responsibility for the full 6 months training rests with the students.

Period of Instruction: 40 periods per week (One period = 50 Minutes)

 

 

TRADE DIPLOMA COURSE IN RESTAURANT AND COUNTER SERVICE

 

Sl.No.

Subject Paper

Duration of paper

Total

Paper

Sessional

Teaching Scheme per week (in hrs.)

Th.

Pr.

1

a)  Restaurant & Counter Service –  Part- I   Theory

b)  Restaurant & Counter Service –  Part-I Practical

3 hrs.

 

 

4 hrs.

100

 

 

150

70

 

 

100*

30

 

 

50

8

 

 

-

-

 

 

12

2

 a)  Restaurant & Counter Service –  Part- II   Theory

b)  Restaurant & Counter Service –  Part-II Practical

3 hrs.

 

 

4 hrs.

100

 

 

150

70

 

 

100*

30

 

 

50

8

 

 

-

-

 

 

12

 

500

340

160

16

24

*20% of the practical examination’s marks are to be awarded by the external examiner in consultation with the Internal Examiner, for the journal maintained by the students.

Qualifying the Terminal/Sessional Examination is compulsory.  If a candidate fails in terminal/sessional examination, he/she will not be permitted to appear in the final examination conducted by Board of Technical Education, Delhi

The student will have to undergo on the job training in hotels or catering establishments duly approved by the Principal for a period of 6 months before they are awarded Diploma by the Board of Technical Education, Delhi .  The Institute may arrange a part of this job training either during or after the completion of the course but the responsibility for the full 6 months training rests with the students.Period of Instruction:           40 periods per week (One period = 50 Minutes)

TRADE DIPLOMA COURSE IN RECEPTION AND BOOK KEEPING

Sl.No.

Subject Paper

Duration of paper

Total

Paper

Sessional

Teaching Scheme per week (in hrs.)

Th.

Pr.

1

a)  Reception    Theory

b)  Reception Practical

3 hrs.

 

3 hrs.

100

 

100

70

 

70*

30

 

30

7

 

-

-

 

6

2

 a)  Book Keeping and Accountancy

3 hrs.

100

70

30

7

-

 

3

Hotel Accounting

3 hrs.

100

70

30

6

-

4

i)  Office Organisation and Typewriting Theory

ii)  Office Organisation and Typewriting Practical

3 hrs.

 

 

3 hrs.

100

 

 

100

70

 

 

70*

30

 

 

30

6

 

 

-

-

 

 

6

5

French

3 hrs.

100

70

30

2

-

 

700

490

210

28

12

*20% of the practical examination’s marks are to be awarded by the external examiner in consultation with the Internal Examiner, for the journal maintained by the students.

Qualifying the Terminal/Sessional Examination is compulsory.  If a candidate fails in terminal/sessional examination, he/she will not be permitted to appear in the final examination conducted by Board of Technical Education, Delhi

The student will have to undergo on the job training in hotels or catering establishments duly approved by the Principal for a period of 6 months before they are awarded Diploma by the Board of Technical Education, Delhi .  The Institute may arrange a part of this job training either during or after the completion of the course but the responsibility for the full 6 months training rests with the students.

Period of Instruction: 40 periods per week (One period = 50 Minutes)

TRADE DIPLOMA COURSE IN HOUSE KEEPING

Sl.No.

Subject Paper

Duration of paper

Total

Paper

Sessional

Teaching Scheme per week (in hrs.)

Th.

Pr.

1

a)  House Keeping Theory

b)  House Keeping Practical

3 hrs.

 

4 hrs.

100

 

100

70

 

70*

30

 

30

9

 

-

-

 

7

2

 Interior Decoration

3 hrs.

100

70

30

9

-

 

3

a)  Service Theory

b)  Service Practical

3 hrs.

 

3 hrs.

100

 

100

70

 

70*

30

 

30

5

 

-

-

 

7

4

Hygiene & First Aid Theory

3 hrs.

100

70

30

3

-

5

First Aid Practical

3 hrs.

100

70*

30

-

1

 

700

490

210

26

15

*20% of the practical examination’s marks are to be awarded by the external examiner in consultation with the Internal Examiner, for the journal maintained by the students.

Qualifying the Terminal/Sessional Examination is compulsory.  If a candidate fails in terminal/sessional examination, he/she will not be permitted to appear in the final examination conducted by Board of Technical Education, Delhi

The student will have to undergo on the job training in hotels or catering establishments duly approved by the Principal for a period of 6 months before they are awarded Diploma by the Board of Technical Education, Delhi .  The Institute may arrange a part of this job training either during or after the completion of the course but the responsibility for the full 6 months training rests with the students.

Period of Instruction: 40 periods per week (One period = 50 Minutes)

 

 

                  

                                        Institute History     Overview Of the Courses Offered      Faculty

                                        College Code Of Conduct      Student Suggestion Board        Help

                                        New Campus- An Insight     Placements    News And Announcements

                                        Academic Calendar    Alumni Club   Annual Day Function  Imp Links