Recorded Online NCHMCT Coaching

NCHMCT Classroom Coaching

National Council for Hotel Management and Catering Technology

Eligibility:

National Council for Hotel Management and Catering Technology (Society) was set up in the year 1982 by the Government of India as an autonomous body for coordinated growth and development of hospitality education in the country. The Council regulates academics activities in the field of Hospitality Education & Training that is imparted through Twenty One (21) Central Govt. sponsored Institutes of Hotel Management, Twenty One (21) State Government sponsored institutes, fifteen (15) Pvt. institutes and Seven (7) Food Craft Institutes, that function in different parts of the country.

Eligibility:

  • A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.
  • For candidates from General and OBC categories, upper age limit is 22 years as on 01.07.2024

Exam Date: 29th April, 2024

Admission Process: Selection through written entrance examination called “Joint Entrance Examination” on 29th April 2024.

Pattern of Examination: (Correct answer will be awarded +1 mark and wrong answer will be given – 0.25 from Section 1 to 4)

  • Numerical Ability & Analytical Aptitude: 30
  • Reasoning & Logical Deduction: 30
  • GK & Current affairs: 30
  • English language: 60
  • Aptitude for Service Sector: 50 (Grade marks)

Total : 200 Question

1st Sem –2nd Sem –3rd Sem –4th Sem –5th Sem –6th Sem –
Rs 43250.00Rs 33750.00Rs 39000.00Rs 34500.00Rs 43750.00Rs 39250.00
COURSE CURRICULUM:
SEMESTERSSUBJECTS
Semester IFoundation Course in Food Production – I
Foundation Course in Food & Beverage Service – I
Foundation Course in Front Office Operations – I
Foundation Course in Accommodation Operations – I
Application of Computers
Hotel Engineering
Nutrition
Semester IIFoundation Course in Food Production – II
Foundation Course in Food & Beverage Service – II
Foundation Course in Front Office Operations – II
Foundation Course in Accommodation Operations – II
Principles of Food Science
Accountancy
Communication
Semester III & IVFood Production Operations
Food & Beverage Service Operations
Front Office Operations
Accommodation Operations
Food & Beverage Controls
Hotel Accountancy
Food Safety & Quality
Research Project (Methodology) (SEM III/IV)
Industrial Training
Semester VAdvance Food Production Operations – I
Advance Food & Beverage Operations – I
Front Office Management – I
Accommodation Management – I
Financial Management
Strategic Management
Research Project (SEM V)
Special topics/Guest speakers
Semester VIAdvance Food Production Operations – II
Advance F&B Operations – II
Front Office Management – II
Accommodation Management – II
Food & Beverage Management
Facility Planning
Research Project (SEM VI)
Special topics/Guest speakers