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NSQF Practical of “Food Services (736)” for Class 12 CBSE

NSQF Practical of “Food Services (736)”    PRACTICAL   Time: 2 Hours                                                                                              Marks: 40 Recap–Mise-en-Place. 4 Recap &Practice of Silver Service. 8 Recap &Practice of Tray & Salver Handling. 4 Recap–Laying Table for Different Meals. 4 Room Service Tray and Trolley Setup. 4 Setting up Various Buffets. 2 Service of Indian Regional Dishes. 6 Dinning Etiquettes &Table Manners. 2 Pantry Operations. 6 Note: Students to undergo practical Food Service training...
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NSQF Practical Guidelines and Project 2018 of “Food Services “(736)” for Class 12 CBSE 

   Practical Guidelines  FOOD SERVICE (736)-XII      1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given for...
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NSQF Practical of “Beverage Services (737)” for Class 11 CBSE

NSQF Practical of “Beverage Services (737)”   PRACTICAL Time: 2 Hours                                                                                                          Marks: 40 Drawing Glassware. 2 Service of Water/Bottled Water/Mineral Walter. 3 Service of Tea. 4 Service of Coffee. 4 Service of Lassi and Butter Milk. 4 Service of Juices. 4 Service of Cold Coffee/Milk Shakes. 6 Service of Beverages in Rooms. 5 Preparation of Instant Tea. 4 Preparation of Instant Coffee. 4   Related posts: No related posts.
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NSQF Practical Guidelines and Project 2018 of “Beverage Services “(737)” for Class 11 CBSE  

  BEVERAGE SERVICES (737)   1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately stated in the answer book (if answer-books are used) and added to the marks given for other items. 3.)Assessment of...
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NSQF Practical of “Food Services (736)” for Class 11 CBSE

NSQF Practical of Food Services (736)   PRACTICAL Time: 2 Hours                                                                                                          Marks: 40 Familiarization of Cutlery. 1 Familiarization of Crockery. 1 Familiarization of Glassware. 1 Familiarization of Hollow ware and Flatware. 1 Familiarization of furniture. 1 Familiarization of ancillary areas of F & B Dept. 1 Familiarization of Linen used in the F & B Dept. 1 Handling of trays and salvers. 1 Mise en scene – Laying and relaying...
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NSQF Practical Guidelines and Project 2018 of “Food Services “(736)” for Class 11 CBSE  

  Practical Guidelines FOOD SERVICE (736)-XI   1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately stated in the answer book (if answer-books are used) and added to the marks given for other items....
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NSQF Syllabus of “Food Production-IV (735)” for Class 12 CBSE

 PRACTICAL CURRICULUM FOOD PRODUCTION IV – (735)   Time: 2 Hours                                                                                                                        Marks: 40 To formulate 20 sets of menus keeping in mind the following points: Each set of menu must have at least 4 items, including an Indian bread and/or sweet. Minimum 4 portions to be prepared by the students, working in group of 3-4 students. 5 sets of menu to be formulated from the dishes covered in class XII Indian...
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NSQF Practical Guidelines and Project 2018 of “Food Production-IV “(735)” for Class 12 CBSE

   Practical Guidelines FOOD PRODUCTION IV– XII (735)    1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given...
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