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
PRACTICAL FOOD PRODUCTION III( 734) Time: 2 Hours Marks: 40 To formulate 20 sets of menus keeping in mind the following points One menu may contain 3-4 dishes. Each student is required to prepare four portions of each dish in a menu. 5 sets of menu to be formulated from the dishes covered in class XI Continental practical. 10 sets of menu may be formulated from the traditional...
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March 7, 2018 Poonam taprialClass 12No Comment
Practical Guidelines FOOD PRODUCTION III–XII (734) 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 other...
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March 7, 2018 Poonam taprialClass 12No Comment
SYLLABUS OF FOOD PRODUCTION II (735) Time: 2 Hours Marks: 40 1.)Basic Cutting Techniques 2 Slicing, chopping and mincing of various vegetables (to be practised thoroughly by...
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March 7, 2018 Poonam taprialClass 11No Comment
Practical Guidelines FOOD PRODUCTION –II (735) CLASS 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...
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March 7, 2018 Poonam taprialClass 11No Comment
Practical Guidelines FOOD PRODUCTION –I (734) – CLASS 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...
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March 7, 2018 Poonam taprialClass 11No Comment
