Month week content Learning style details LOG

June 1 KST lecture presentation operations, staffing,

equipments, DONE
2 Banquets lecture presentation operations, staffing, layouts DONE
3 Bar Operations lecture presentation operations, staffing,
equipments, legal obligations DONE
4 Food - French students to prepare students to refer to important
Starters+ savouries + presentations on given points related to these products.
cheese + breads + parameters
S/w DONE
July 1 Food - French students to prepare students to refer to important
Starters+ savouries + presentations on given points related to these products.
cheese + breads + parameters
S/w DONE
2 E-Exam on the E-Exam on the above E-Exam on the above
above Weightage 10 marks DONE
3 Break fast and students to prepare students to refer to important
nonalcoholic presentations on given points related to these products.
beverages + Cigar parameters DONE
4 Break fast and students to prepare students to refer to important
nonalcoholic presentations on given points related to these products.
beverages + Cigar parameters DONE
5 E-Exam on the E-Exam on the above E-Exam on the above To be held Aug
above Weightage 10 marks wk 1-Done

Aug 1 Italian -Pasta + rice + students to prepare students to refer to important

antipasti + French presentations on given points related to these products.
Continental dishes / parameters
menu planning Done
2 Italian -Pasta + rice + students to prepare students to refer to important
antipasti + French presentations on given points related to these products.
Continental dishes / parameters
menu planning Done
3 Water / Beer / New Discussion + Q & A sessions
world wines Done
4 spirits -manufacture & students to prepare students to refer to important
ageing of - beer, presentations on given points related to these products.
whiskey, rum, parameters
champagne, sherry, Done

Sept 1 style & brands of gin , students to prepare students to refer to important
rum, vodka, whiskey, presentations on given points related to these products.
cognac,Am parameters
wsk.Champagne,
2 E-Exam on the E-Exam on the above E-Exam on the above Weightage 10
above mks
3 Wine - old world / new students to prepare students to refer to important
world regions brands, presentations on given points related to these products. Practical exam-
abbv. parameters 100 marks
4 Puja Holidays Puja Holidays Puja Holidays

Oct 1 Puja Holidays Puja Holidays Puja Holidays

2 Wine - old world / new students to prepare
world regions brands, presentations on given
abbv. parameters
3 Wine - Food & wine students to prepare
matching presentations on given
parameters
4 Diwali Holidays Diwali Holidays
5 cocktails - recipes, students to prepare
service, garnish + presentations on given
Liqueurs parameters
students to refer to important
points related to these products.
students to refer to important
points related to these products.
Diwali Holidays
students to refer to important
points related to these products.
Nov 1 cocktails - recipes,
service, garnish +
Liqueurs
2 E-Exam on the
above ( wine +
cocktail)
3 Question & answer
sessions
4 Question & answer
sessions
MAJOR-F & B
Dec 1 Wines of the Old
world
2 Wines of the New
world
3 Kolkata International
Food & drink Fest
4 Vacation
Jan'10 1 Vacation
2 Spirits- Whisky-
Scotch , Irish &
American
3 Interview sessions-
One to one
4 Spirits- Liqueur,
Apperitifs & Cocktails
Feb'10 1 Spirits- Fortified & Openbook sessions
Aromatised wines,
Cognac & Armagnac,
Champagne
2 Interview sessions-
One to one
3 Cheese-Qualitative
aspects; Italian menu;
French menu.
4 Food & wine matching Openbook sessions
Mar'10 1 Semester exams-
Major Theory
F & B MINOR exam scheme-
F & B MAJOR exam scheme-
Practicals-Food festival participation / performance-Dec Wk 3
students to prepare students to refer to important
presentations on given points related to these products.
parameters
E-Exam on the above E-Exam on the above ( wine +
( wine + cocktail) cocktail) Weightage 10
mks
Students will be asked Classroom sessions during
various questions from all campus interviews
the above modules.
Students will be asked Classroom sessions during
various questions from all campus interviews
the above modules.
Openbook sessions Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
Openbook sessions Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
F & B Majors to participate in 100 marks weightage
F & B service brigade
Openbook sessions Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
One to one viva cum 50 marks weightage
interview session
Openbook sessions Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
One to one viva cum 50 marks weightage
interview session
Openbook sessions Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
Students to gain a thorough
knowledge about these through
openbook interaction & library
sessions
100 marks weightage
Practical Exam-Jul wk 3 100 marks
E exam- 10 marks x 4 40 marks
Theory exam 60 marks
100 marks
Viva / Interview sessions - 50 + 50 marks-Jan Wk 3 & Feb Wk-4 100 marks
Theory exam March week 1 100 marks
Month Week Content Learning style
July 1 In depth study of French & Discussion about various regions,
Italian Culinary regions. their influences, Regional main
dishes & specialities. Develop menus
on basis of the above knowledge

July 2 In depth study of French & Discussion about various regions,

Italian Culinary regions. their influences, Regional main
dishes & specialities. Develop menus
on basis of the above knowledge

July 3 Practice of - Table laying, Students to develop real time menu,

service protocols, Fuction
prospectus, Menu planning
& printing,Toasting
procedures for Formal
Lunch & dinner service at
the table
Lay tables, Conduct mock table
service sessions. (A set of two
continental menu & two Italian menu
must be developed, Food costing to
be done)

July 4 Practice of - Table laying, Students to develop real time menu,

service protocols, Fuction
prospectus, Menu planning
& printing,Toasting
procedures for Formal
Lunch & dinner service at
the table
Lay tables, Conduct mock table
service sessions. (A set of two
continental menu & two Italian menu
must be developed, Food costing to
be done)

July 5 Formal Lunch- Real time ( Through real time execution of a

French/Continental ) luncheon function

Aug 1 Formal Lunch- Real time ( Through real time execution of a

French/Continental ) luncheon function

Aug 2 Formal Lunch- Real time ( Through real time execution of a

Italian ) luncheon function

3 Internal assessment As per batch sked.

4 Formal Lunch- Real time ( Through real time execution of a
Italian ) luncheon function
Sept 1 Tasting & service -Wines Through demonstration & practice
( Realtime demonstration) Section B2

Sept 2 Tasting & service-Wines Through demonstration & practice

( Realtime demonstration) Section B1

Sept 3 Minor practical exams Section B1+B2 14th,15th,16th +

17th,19th &22nd
4

Oct 1
2
3
4
5

Nov 1
2
3
4

Dec 1
2
3
4

Jan'10 1
2
3
4
Details LOG
Section B2 DONE

Section B1 DONE

Section B2 DONE

Section B1 Done

Section - B2 Done-
Students to follow Batch P6
Missed
traditional protocols
Section - B1 Done
Students to follow
traditional protocols
Section - B2 Done
Students to follow
traditional protocols
Section - B1+B2 Done
Section - B1 Done
Students to follow
traditional protocols
To understand the
various bottle labels,
Characteristics of
wines & wine glasses.

To understand the
various bottle labels,
Characteristics of
wines & wine glasses.