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Articles posted by Poonam taprial (Page 3)
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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March 9, 2018 Poonam taprialClass 12No Comment
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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March 9, 2018 Poonam taprialClass 12No Comment
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
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March 9, 2018 Poonam taprialeVirtualGuruNo Comment
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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March 9, 2018 Poonam taprialClass 11No Comment
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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March 9, 2018 Poonam taprialClass 11No Comment
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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March 9, 2018 Poonam taprialClass 11No Comment
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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March 7, 2018 Poonam taprialeVirtualGuruNo Comment
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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March 7, 2018 Poonam taprialClass 12No Comment
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