Institute of Hotel Management, Pusa, New Delhi -110012

GUIDELINES FOR FOOD PRODUCTION PRACTICAL EXAMS, 1st SEM. 2022

1. IHM PUSA is conducting 1st Sem practical exams for batch 2022 – 25 in 10 groups starting
28th December 2022 onwards. Please check the institute website for details of the grouping
and dates.
2. The student is required to appear with the respective group on the same date of the exam
only. However, in case of any emergency, please take prior approval from the exam cell in
writing.
3. The student is required to be present in BTK by 8: 45 am. The exam will commence at 9:00
am. No one will be allowed in the exam after 9:00 am.
4. All the students should be present in clean, ironed chef coats and aprons with chef caps and
safety shoes. Please carry a water bottle as well.
5. The students should carry a complete kitchen kit along with 2 clean dusters, a kitchen - roll, 2
band-aids, 1 gas lighter and journals.
6. Please carry your own crockery, cutlery, glassware or any decorative props like a bud vase,
tablecloth, etc. for service.
7. Tentative menus shall be shared with the students. The menu is to be prepared within a
duration of 4 hours. The same will be assessed by an external examiner and an internal
examiner. The other judging parameters for the exam would be food, portion size, the
temperature of food, wastage, innovation, use of technique, grooming, time management,
cleanliness of workstation, viva, presentation of food, journals, etc.
8. Please check personal grooming like nails, uniforms, hair cut for boys, hairnet along with chef
cap for girls, clean polished shoes, etc before entering the kitchen.
9. MOBILE PHONES AND OTHER ELECTRONIC GADGETS LIKE SMARTWATCHES ARE STRICTLY
PROHIBITED IN THE EXAMINATION LAB.
10. Students will work in teams of 2 per table and a partner will be allocated at the time of the
exam by the examiner.

ALL THE BEST