THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

RÉPUBLIQUE DU CAMEROUN REPUBLIC OF CAMEROON

Paix –Travail -Patrie Peace-Work-Fatherland
-------- ------------
MINISTÈRE DE L’ENSEIGNEMENT SUPÉRIEUR MINISTRY OF HIGHER EDUCATION
--------- ------------

COMMISSION
C OMMIS
SSIION NATIONALE
NAT
TIONALE D’ORGAN
D’ORGANISATION
NISATION D
DES
ES E
EXAMENS
XAM
MENS
NATIONAUX
NATIONAUUX ET CONCOURS
CONCOUURS
NATIONAL
N
NA
ATION
ON
ON
ONAL COM
COMMITTEE
OM
MMMIITT
TTEE FOR THE
HE
E ORGANIZATION
ORGAN
AN
NIZ
IZAT
A ION OF NAT
NATIONAL
TIO
ONAL
NA
NA EX
EXAMS
XAMS
AM
MS AND
ND
D
COMPETITIVE ENTRANCE
ENTRANCEEE EXAMINATIONS
XAMINATIONSS

HND
HN
ND PAPER
PA
APER CONTENT
CONTENT
T

JANUARY 2020

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 THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

DOMAIN : HOME ECONOMICS, TOURISM AND HOTEL

MANAGEMENT

FIELD: HOME ECONOMICS AND

AN
ND SOCIAL
SOCIAL WORK
WORK

SPECIALTY: B
BAKERY AND
AKERY AN FOOD
ND FOO PROCESSING
OD PROCESSSING
OPTION: BAKERY
BAKERY AND
AND FOOD
FOOD PROCESSING
PROCES
SSIN
NG

PAPER: CAS
CASE
SE ST
S
STUDY
TUDY
Y

Field: Ho
Homeome
me Economics,
Ecco
ono
n micscss, Tourism
T ur
To u is
ism andd Hotel
ism Ho
H otel
tel Management
Specialty: Home
y:: Ho
H ome Economics
Ecoono miccss and
omi and Social
Sooccia
i l Work
Option
Option:n: Bakery
Baakery and
B dF ood
Food d Pr
P roc
ocesesssi
Processingsing
Credit vvalue:
alu
al ue: 10
ue
Objective
Object tive ooff the paper: To To ttest
eesst the students’ know
knowledge, comprehension,
wledge, compreh
eh
hen and
e sion, application an pproblem
nd pr obble
lem solving
ability
y in bbakery
bility akery and food pprocessing.
rocessing..
ro
roce
Nature
Natur re ooff the exam: Written
Writtteten
Format
Formmat ooff the exam:
e am
ex m: The
T e Question
Th Q estion Paper
Qu err sshall
h ll be constituted of a case
ha ase study with 6 questions
ca i nnss oon100
questtio n100
marks
mark ks fro
ffr
from
rom thee 6 co
ccore
ore
re areas
areeas as listed on the table le below:
below:

Examm Differen
Differentnt Qu
Question
Questions
onss Du ion
Duration
Durati Mark Percentage
Perce
er cent
ntag
agee
Option
Op
ption
o
Paper
Pape
peer of thee Paper
Pap
aper (minutes)
(m Allocation
A n ((%)
llocation %)

1. Human
nNNutrition
u ri
ut riti
t on
ti 90 25 255
BAKE
BAKERY
KERY
KE RY 2. Dietetics
2. Dietetiiccss 90 25 255
CASE
E & FOOD
ODD
STUDY PROCESSING
PROCES
ESSSI
S NG
G 3. F
Food
oo
o od Processi
od Processing
sing
ing 600 15
5 1155
4.. Food
4 Food
d Pr
P
Preservation
res
e er
e va
v tion & storage 30 10
10 1
10
5.. F
Food
oo
o od Microb
Microbiology
ob
obio
biolo
iolo
io oggyy 600 15
5 15
6. kit
kitchen
tchen
ch
h n cleaning
ccllea
eaning
ng & sanitizing 30 10
0 100

6 HR
HR
HRS 100 ma
marks
ark
ks 10
1100%
00%
TOTAL

Content of the different sections of the paper

pap
ap
per
er
1. Human Nutrition (course content ok)
2. Dietetics (course content ok)
3. Food Processing
4. Food preservation & storage (course content ok)
5. Food Microbiology (see course content below)

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 THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

6. Kitchen cleaning & sanitizing (course content ok)

Food microbiology course content of

ƒ Food as a substrate for microorganisms
ƒ Microorganisms important in the food industry
tryy (dairy,
indusstr (d baking,
n , brewery
bakiing b ewery etc)
br
ƒ Principles of food preservationn
ƒ Contamination and spoi
spoilagege ooff food
illaage food
fo
ƒ Food enzymes pro
produced
odu
uce
ced by microorganisms
by microorg
gan
ganiism
ism
s s
ƒ Food microor
microorganisms
orrg
gaanis
nism
ni diseases
sms and dise
seas (food
asess (food ppoisoning
ood o sooniing andd iintoxication),
oi ntoxxi
xica ti n), qquality
iccaat
ation uality
ua ty control,
y contr sanitation
roll, ssa
anniita
ita
tati
t on and
inspection
inspecti
tion
onn

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 THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

PAPER: FOOD KNOWLEDGE

Field: Home Economics, Tourism and Hotel Management

Specialty: Home Economics and Social Work
Option: Bakery and Food Processing (BFP)
Credit value: 09
Objective of the paper: To providee tthe
he sstudent
he tude
tudent
den with
nt with pre
it
ith ppre-requisites
re-requiisit
ites
itess iinto
nto
nt BFP
to BF
BFP
Nature of the exam: Written
n
Format of the exam: TheThe Qu
Th Question
nP
Question aper
ap
Paperer sha
haall
h ll bbee co
shall cconstituted
ons
nstituteed of 4 qu
q uestiioon
questions ns on
o 100 ma m arrk
marksks from
f om the 4
fr
fundamental
undamental courses:
courrse
ses: food
ffo
oo
ood
od knowledge,
knowleddge
ge,, accident
accide
deentt prevention & acti
d action
ionn forr eemergencies,
m rgen
me enncciies
e , pest
stt ccontrol,
oonntr
t ol
o , and
ntrepreneurship
ip
p
entrepreneurship

Exam Paper
Pap
perr Option
O ption Diifffeerre
Different
reennt Courses Marks
Ma
ark
rks Du
Duration
ura
rattiio
onn Per-
Sections
S
Se
eccttio
ions (mins)
(min
ns)) centage
centag
o the Paper
of
1.Fo
11.Food
F od knowledge 6
2. Accident 3
prevention
preventiion & action
Section I: MCQ
MCQ for emergencies
emerge
gencies 30 115%
5%
3.Pest contr
control
trol
ol 3
4.Entrepreneurship
4.Entrepreneurshhip 3
Total section
sect
ctio
i nI 15 marks
kss 3300 mins
mins 15%
15
5%
FOO
FOOD
OD BAKERY
BAAK
KEER
ERY 11.Food
.Fo
Food
od kknowledge
nowledge
no 10
KNO
OWLEDG
GE & FOOD
KNOWLEDGE FO
FOOD
OD 22.. Acci
Ac
Accident
cident 5
P
PRROC
OCEESSING
PROCESSING Sectio
Section
Section II: prevention
prev
pr even
enti on & aaction
tion ctio
ct ion
Structural
Stru
ructural for emergencies
emerrgencies 60 mins
60 mins 25%
225
5%
3.Pestt controll 5
4.Entrepreneurship
4.En ntreprene neurrship 5
Total
Tota
al ssection
ection II 255 MARKS
MARKSKS 1 HR 25%
1.Food kno knowledge
owl
wled edge 255
2. Accidentt 155
Section
S
Seect
c io
ion III: prevention & aaction cttio
on
ES SSA
SAY
ESSAY for emergencies
emerge g nc
ncieiees
ies 90 mins
min
ns 60%
33.Pest
.Pe
Pest
st ccontrol
onntr
trol
oll 100
44.Entrepreneurship
.En
Entr
treepreneursh ship
ip 1
10
Total
T
To tal sse
ta
tal section
ecttio
ion II
IIIII 660
0 markss 1H30
11H
H30 60%

Total section I+ section II+

I+
+ section
sec
ecti
cttiion
o III 100marks
10
000m
mar
maarks
ks 3 HRS 100%
Contents of the different sections
secttio ns of
ons of the
he paper:
tth p per:
pa
1. content
Food knowledge (course conten nt ok)
ent ok)
ok
2. Accident prevention & action for emergencies
emergenci
cies
ies
e ((course
cour
co
cour
urse
see ccontent
ontte
on te ok)
tent
3. Pest control (course content ok)
4. Entrepreneurship(course content ok)

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PAPER: FOOD SCIENCE

Field: Home Economics, Tourism and Hotel Management

Specialty: Home Economics and Social Work
Option: Bakery and Food Processing
Credit value: 09
Objective of the paper: To understand an and explain
nd eexxpl
plai
ain
in the
th
he scscientific
scieient
ienttif icc pprinciples
ific rinc
ri
innccip
pllees ooff food, their biochemical and
physical
hysical changes as well as their ap
applications.
ppl
plic
ica
cat
atio
ion
ons
ns.
Nature of the exam: Written
Format of the exam: Thee Qu Question
Q ueesstio Paper
tion Pap
ti per sshall
hall
hall bbee co
hall cconstituted
sttiituteed ooff structural
onnsst stru
rru
ucttural and ess
ctu essay
sssayy questions
que s ions on 100
uest
marks from the 3 coree areas:
are
rea
ass:
s: food
food science,
sci
ciieen
nccee, food
fo
oo
odd safety,
saf
a et
ety, personal
persona naal hygiene,
hyygi
g enenee, appearance
app
pppeaarance & grgrooming
roo
oomi
minngg for food
handlers.

Contents off the

he different
th diifffferent sections
dif seect
sectctio
ions
ion of the paper
pape
pa peer
p
1. Fo
Food
oodd S Science
cciience
ence (co (course
oursee ccontent
co ontent ook)
on k))
2. Food
Foooodd safety
saf
afete y (course
(ccour
ours
ou rse content
cco
ontennt ok)
ok)
ok
3. Pers
Personal
Pe hygiene,
erssoonnal hyg appearance
gienee, apppearranc
ance
an ce & grooming fofor
or ffood
oodd hhandlers content
entt ok)
andlers (course conten ookk)

Exam Paper
Pap
per Option Different Sec
Sections
ctions of the Pape
Paper
per Duration/ Mark
M
Maarkr Perc
Perc-
rcc-
Section
Sect
ctio
ion
n Allocation
Al
llocation
llo
o entage
enta
age
ge
FOOD
ODD BAKER
BAKERY
BAKE RY
RY Section
Sect
tio
ion
n I: Food Science 1H30
1H3
1H30 50
0m mks
ks 50%
SCIE
ENC
NCE
SCIENCE & FOOD
FO
FO
OOD
OD
D Section II: Fo
Food
o safety 1H 30
0mmrks
rk
ks 30%
P
PROC
O CESSING
PROCESSING
Sectio
Section
on II
IIII:
I: Personal
Pers
rson
onal
al hygiene,
hyggie
ienee, 330 mins 20 m
mks
ks
ks 20%
appearance
ap
ppe arance & ggrooming
pear room
roomin
ingg for ffood
for fo od
handlers
h and
ndlers
TOTAL
TOTA
AL 3HHRS
RS 100
10
00 mrks
ks
ks 100%
%

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 THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

PAPER: CULINARY ARTS PRINCIPLE

Field: Home Economics, Tourism and Hotel Management

Specialty: Home Economics and Social Work
Option: Bakery and Food Processing
Credit value: 04
Objective of the paper: To
o aassess
ssess
ss ess students
es tss oon
n the
eeiir ability
their ab
abi
bilityy to
to pplan
lann aan
nd realize va
and arriioouus ffu
various unc
n tions in the
functions
ociety.
society.
exam
m: Written
Nature of the exam: Writ
Wr it
itten
Format of the exam:
eexxaam
m: The Ques
Q
Qu uestion Paper sha
Question alll bbee cons
shall cconstituted
coons
nsti
titu
ti tutte
tu ted off MCQ
ted MC
M CQ,
MCQ, Q, structural
str
t uctura al and essay
esssa
say questions
quesstitioon
ns on
00 marks from
100 frrom
om the
the
he 3 core aareas:
reass: culinary
re culinaary y aarts,
rts,
rt s, m
menuenu developmentt an andd ma
mana naggeement, fo
na
management, ffood
odd ser
ervice.
er
service.
Exam
am Paper
er Option
O
Op tion
on
n Different
Diff
Di ffferen
erent Sections
er Courses Marks
M arrkks Duration
Dura atio
tiion Per-
of the
of h Paper
the ((mins)
mins)) centage
centag
1.Culinary
1.Cu Culi
lina
n ry Arts 10
2. Menu
Development
Developm ment and 5
Section
Sect
ctioion I: MCQ CQ Management
Manageme ent
n 30 30%
30
0%
3.Food service 5
Total section nI 20 marks ks 330 0 mins
minins 30%
30
0%
11.Culinary
.Cu
Culi
lina
nary
ry AArts
rts
rt 10
FOOD
OOD BAKERY
BA
B AKKEERRY
Y
Section n II
II:: 2
2. Menu
Me
KNOWLEDGE
NOWWLEEDGE & FOOD FO
F OOD D
STRUCTURAL
STRURUC CTURAL L Development
D eve
velo
lopm
pment a d 5
and
an
PROCESSIN
PR
P ROC
OCESES
SSIN
Management
Manage ement 4455 mins
mins 20%
20
0%
G
3.Food od servi
service
vicce 5
Total se sect
section
ctio
ion II 20 MARKS
MAR ARKS S 45 4 mins 220%
0%
1.Culinary A Arts
rtss
rt 300
Section
S
Sect
Se
ect
ctio
ctioi n III: 2. Menuu
ESSAY
ESSSA AY Development nd 15
and
aan 105mins
105m
5mmiinns
Management
Ma ana
n geg meent
nt 60%
33.Food
.Fo
Foodd sservice
ervice
er 1
15
Total
Toota
tala se
ssection
ecttion
o II IIIII 60 marks
60 1H
1H45
H45 60%

Total
tal section I+ section II+
+ section
sec
ecti
cti
tioon
n III
III
I 100marks
10
00mar
0m
marrks
ks 3 HRS 100%

Contents of the different sections

nss of
of the
th
he paper:
pap
pa peer:
1. Culinary Arts I, II, III (course contentt ok
k)
ok)
2. Menu Development and Management (course content ok)
3. Food service (course content ok)

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 THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

PAPER: FOOD PROCESSING PRACTICAL

Field: Home Economics, Tourism and Hotel Management

Specialty: Home Economics and Social Work
Option: Bakery and Food Processing
Credit value: 07
Objectives of the paper: To assesss kn knowledge
now
owledg
ledg
dge and
and ppr
an practical
rac
acti
tiica sskills
c l sk kil ls aacquired
ills cqqui red in planning, organizing,
uire
preparing
reparing and presenting/serving g ooff pr
pproducts
rodu
rod
od
duc ts ffor
ucts or various situations and functions
or func
functi
nc tioonns in
tion
ti in the
thhee society.
Nature of the exam: PRACTICAL
PRACTI TIIC
TICCAAL
Format of the exam: The he Question
Th Qu
Q uestion Paperaper sshall
Pap hall
ha constituted
l bee co teed off section
onstitute s ct
se c ionn I (draw-up)
( raw
(d w-up p) and
up and se
an ssection
ction II
(practical)
practical) on 1000 marks
ma
m ks from thee 4 courses:
ark
rks courrssees:
es: Introduction
s: Inntrodduction to kki kitchen
itc tools
t heen tto ooools & equiequipment
ipm
meen
nt /K //Kitchen
itchen
organization nd ttime
rganization and iim
me mmanagement,
anage
g ment, Ba Basic
s c skills in food ppreparation/Cold
asi reparation/Coldd pr preparations/Hot
prepar rat
atio
ion
io ns/Hot ppreparations,
ons reepap rraati
t ons,
Cooking methododd and Techniques
nndd Technniqu
iques
iq Practical
ue and Practica cookery.
al co
cook
ook
oker
eryy.
y.

Different
Di
ifffer
eren
ent Sections Duration
D
Du
urarati
ationn Mark
Maarkr
Exam
xam Paper
Pap
per
er Option
Op
pttiion
o Percentage
Pe
erc
r entage
of the
of the Paper perr Section
Seect
ctio
ion A
Al
llloocation
Allocation n
FOOD
OOD BAKERY
BA
AKERY
Y & Section I: DRAW W UP 1H30 min
min
n 300 mrks
mrk
rks 330%
30
0%
PROCESSING
ROCES
ES
SSIING FOOD
FO
OOD
OD
RACTI
TICA
TI ALS
PRACTICALS PROCESSI
SIING
S NG
PROCESSING
Section II: PRA
PRACTICAL
ACTICAL EXCER
EXCERCISE
RCISE 4H30 mins 70 mrks 70%
70
0%
TOTAL 6H
HRS
RS 100 mrks 100%
100
0%

Conttents of thee different

Contents diff
di fferen
erreen
nt sections
sections of the paper::
SECTION
SECTTIOON I
1.. IIntroduction
ntroduc
u tiionn to
to kitchen h n tools & equipment
kiittcche eqqui
ui en
uipmen /Kitchen
nt /K
Kit
i che
chen organization
hen orga
rg
gan
anizatio
ani io
on an management
and time mana
naage
gementt ((course
ment cour
cou se
content
content okok)
k)

SECTION
SECTIIIO
O
ONN II
I
1. Ba
Basic
B assiic skills iin food
n ffo
ood pre
ood preparation/Cold
reep
paara
ration/C
Col preparations/Hot
old preparations/H
old / ot
/H preparations
ot preparati
tion
on ((course
ns (c content
ourse co
onten
ntten ok)
ent ok
k)
2. Co
Cooking
C
Cook
ook
okin method
i g meth od aand
hod nd Tec
nd Techniques
ecch
hnniq (course
i ues (c
(cou
ouurs
ourrse content ok)
rse
3. Pr
Practical
acttiiccaal cookery
rac cooker (course
erry (couurs content
r e coont
nten
ten
e t ok)

INSTRUCTIONS
NSTRUCTIO
IO
ONS
NS

See the following sheets

shheeeets
ts ttoo be used inn examination:
exaammiina
nation
o :
on
I-Draw-up
-Draw-up
1. Planning sheet fo ffor food
or ffo o pprocessing
oood
od rocessing
2. Ingredients and qua quantities
anttiti
itie
ities wwith
wiith
t the method for eachh dish
3. Time plan with brief method meetth od and
ho an ffuel
nd fuuel management
el m a ag
anagem
ement
4. Shopping list
5. Costing list
II-
I- Practical Exercise
1. Evaluation sheet

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 THE PENTESTERS SOLUTION PROVIDERS No1 CMR HND Platform

PAPER: BAKERY

Field: Home Economics, Tourism and Hotel Management

Specialty: Home Economics and Social Work
Option: Bakery and Food Processing
Credit value: 07
Objective of the paper: To assess knowledge
knowledgge an
and
d pr
prac
acttic
ac icall skills
practical ski
kill
kill
lls
ls in
in baking
bak
a ing
Nature of the exam: Practical

Ma
Mark Per-
Exam Paper Option Different
Differ
Di e entt Sections
Sect
Se ction
ct
t ns
ns ooff tthe
he Pa
Paper
aper Duration
Du
Dura
ur tion
n
Allocation
Al
Allo
l ca
cati
t on centage
Section
Sect
cttio
ion
n I: D
DRAW
RAW UP
RA 1H30
1H
H30
30 300 m
mks
kss 30%
BAKERY
B AKE
KERY &
BAKERY F
FO
OOD
FOOD
P
PR
ROCES
ES
SSI
SING
PROCESSINGG
Section
Se
ecttion
io
on II:
II PRACTICAL EXERCISE
E 4H
44H30
H30
30 7700 mrks
mrk
r s 70%
770
0%

TOTAL
TO
OTTA
AL
AL 6 HRS 1mrks
1mrk
1m rkss 100%
10
00%
%

Format
Forma at ooff tthe
at he exam: The
Th
he Question
Question Paper shall bbee constituted of
Qu of section I (draw-up)
(draw-up
up
p) and
d section II
(practical)
ical) on 100 marks fr
practtic ffrom
fro om the 2 co
rom ccore
r areas:: Bakery
re Bakery and Pastry Principles
Principles I,
Pr III..
I, II
Contents
Conteentss ooff the different sections
ec ions of the
sseect he paper:
th p per:
pa
Section
on I:
Sectio I: DRAW AWWU UP P
Bakery
1.. B akery y
Pastry
2.. P a try P
ast Principles
riinccip es I,
ipllees I, II
II
Section
on II:
Sectio PRACTICAL
IIII: PRAC CTIICA
CAL L EXERCISE
EXERCISE
EX E
1. BBakery
ake
k ry
Pastry
2. Pa Principles
assttry Princ cip les I,
i le
les I II
II

INSTRUCTIONS
NSTRU UC CTTIO
IO
IONS
See the following
foll
llow
ll
low
wing sheets
sheeettss toto be used
useed in
in examination:
exa
x minationonn:
I-Draw-up
-Draw-up
Planning
1. Pla
ann
nninng shssheet
eet fo bbakery
for ba
for bake
akeery
ry
Ingredients
2. Ingredi
ddiien
dieenttss aand
n qua
nd quantities
u ntntiti s with
itie
it witth he method
h the metho
ettho
hod ffo
hod for eeach
or ea h ddish
ach
ch ishh
is
3. Time pl plan
lan
nw with
iitth brieff method
m thod
me od and
od d ooven
and management
v n mana
ve nagementt
4. Shopping list list
s
5. Costing list
II-
I- Practical Exercise
1. Evaluation sheet

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