YASHWANTRAO CHAVAN MAHARASHTRA OPEN
UNIVERSITY, NASHIK
TIME TABLE FOR MAY-2015 EXAM – T76 & V76
No
1
Date
Time
06/05/15 10.30 to 1.30
Sub-Code
BHC 309/
BCH 308
BHC 201/
BCH201
BHC301
10.30 to 1.30
BCH 301
BHC 202/
2.30 to 5.30
BCH202
2.30 to 5.30
2
0705/15
10.30 to 1.30
BHC 302/
BCH302
2.30 to 5.30
BHC 203/
BCH 203
10.30 to 1.30
BHC 303/
BCH303
2.30 to 5.30
BHC 204/
BCH 204
10.30 to 1.30
BHC 304/
BCH304
2.30 to 5.30
BHC 205/
BCH 205
10.30 to 1.30
BHC 305/
BCH 305
2.30 to 5.30
BHC 206/
BCH 206
10.30 to 1.30
BHC 306/
BCH306
2.30 to 5.30
BHC 209/
BCH209
8
13/05/15 10.30 to 1.30
BHC 101/
BCH101
9
14/05/15 10.30 to 1.30
BHC 102/
BCH102
10
15/05/15 10.30 to 1.30
BHC 103/
BCH103
11
16/05/15 10.30 to 1.30
BHC 104/
BCH104
12
17/05/15 10.30 to 1.30
13
18/05/15 10.30 to 1.30
3
4
5
6
7
08/05/15
09/05/15
10/05/15
11/05/15
12/05/15
BHC 105/
BCH105
BHC 106/
Course Year Subject Name
T76
TY
V76
TY
T76
SY
V76
SY
T76
TY
V76
TY
T 76
V 76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V 76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V76
T76
V76
T76
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
Environment Science
Quantity Food Production
Specialized Food Production
Food & Beverage Operations-I
Accommodation Operations
Hotel House Keeping
Marketing Services
Hotel Engineering Services
Food & Beverage
Management
Front Office Operation II
Food & Beverage Inventory
Control
Computer Application
Human Resource Management
Hotel Accountancy
Basic Food Production
Food & Beverage Services- I
Basic House Keeping
Catering Science- I
Front Office Operation -I
Communication Skills
BCH106
14
19/05/15 10.30 to 1.30
BHC 107/
BCH107
15
20/05/15 10.30 to 1.30
BHC 108/
BCH 108
16
21/05/15 10.30 to 1.30
BHC 109/
BCH 109
V76
T76
V76
T76
V76
T76
V76
FY
FY
FY
FY
FY
FY
FY
Basic Accounts
Bakery & Confectionary
Principals of Management
DATE 06/2/2015
PLACE - NASHIK
EXAMINATION UNIT 3
YASHWANTRAO CHAVAN MAHARASHTRA OPEN
UNIVERSITY, NASHIK
TIME TABLE FOR MAY-2015EXAM – T74 & V74
NO.
1
2
3
4
5
6
Date
06/05/15
Time
Sub-Code
Course
Year
Subject Name
10.30 to 1.30
BHM 603/
BTH 370
BHM 301/
BTH 201
10.30 to 1.30
BHM 501/
BTH 310
2.30 to 5.30
BHM 302/
BTH 202
10.30 to 1.30
BHM 502/
BTH 320
2.30 to 5.30
BHM 303/
BTH 203
10.30 to 1.30
BHM 503/
BTH 330
2.30 to 5.30
BHM 401/
BTH 204
10.30 to 1.30
BHM 504/
BTH 340
2.30 to 5.30
BHM 402/
BTH 205
10.30 to 1.30
BHM 505/
BTH 342
2.30 to 5.30
BHM 404
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
SY
TY
TY
SY
Environment Science
2.30 to 5.30
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
SY
SY
SY
TY
SY
TY
SY
TY
FY
TY
T74
V74
T74
V74
FY
TY
FY
FY
07/05/15
08/05/15
09/05/15
10/05/15
11/05/15
7
12/05/15
2.30 to5.30
BHM 405/
BTH 207
8
13/05/15
10.30 to 1.30
BHM 304/
BTH 341
9
14/05/15
10.30 to 1.30
BHM 305/
BTH 350
10
15/05/15
10.30 to 1.30
BHM 403/
BTH 343
11
16/05/15
10.30 to 1.30
BHM 103/
BTH 321
12
17/05/15
10.30 to 1.30
BHM 105/
BTH 331
13
18/05/15
10.30 to 1.30
BHM 102/
BTH 101
Corporate Communication
French
Food Production
Hotel Marketing
Food & Beverage Service II
Cultural Heritage of India
Eco-Tourism
Banqueting Management
Hotel Accountancy
Stores & Purchasing
Management
Food Processing &
Preservation Technique
Front Office
Bar Management
Tourist Guide & Tour
Operation
Food & Beverage
Management
Principal of Management
Principles & Practices of
Tourism
Business Communication
Skill
14
19/05/15
10.30 to 1.30
BHM 101/
BTH 102
15
20/05/15
10.30 to 1.30
BHM 104/
BTH 103
16
21/05/15
10.30 to 1.30
BHM 201/
BTH 104
17
22/05/15
10.30 to 1.30
BHM 202/
BTH 105
10.30 to 1.30
BHM 203/
BTH 106
18
23/05/15
19
24/05/15
10.30 to 1.30
BHM 204/
BTH 107
20
25/05/15
10.30 to 1.30
BHM 205/
BTH 108
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
T74
V74
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
FY
Introduction to Hospitality
Management
Computer Application
Basics of Accounting
Front Office Operation-I
Principles of Cookery
Hotel Housekeeping
Food & Beverage Service -I
DATE 06/02/2015
PLACE - NASHIK
EXAMINATION UNIT 3
YASHWANTRAO CHAVAN MAHARASHTRA OPEN
UNIVERSITY, NASHIK
TIME TABLE FOR MAY-2015EXAM – T77 & V77
No
1
Date
Time
Sub-Code
10.30 to 1.30
MHM 301/
MTH 201
T77
V77
SY
SY
MHM 101/
MTH 101
MHM 302/
MTH 202
MHM 102/
MTH 102
T77
V77
T77
V77
T77
V77
FY
FY
SY
SY
FY
FY
Corporate Communication
10.30 to 1.30
MHM 303/
MTH 203
T77
V77
SY
SY
2.30 to 5.30
MHM 103/
MTH 103
T77
V77
FY
FY
10.30 to 1.30
MHM 304/
MTH 204
T77
V77
SY
SY
2.30 to 5.30
MHM 104/
MTH 104
T77
V77
FY
FY
Bakery &
Confectionary
Cultural Tourism
Management
Advance Food
Production
Accommodation &
Leisure Management
10.30 to 1.30
MHM 401/
MTH 205
T77
V77
SY
SY
Tourism Economics
2.30 to 5.30
MHM 201/
MTH 105
T77
V77
FY
FY
Travel Agencies
Operations
MHM 402/
MTH 206
MHM 202/
MTH 106
T77
V77
T77
V77
SY
SY
FY
FY
Team Management
10.30 to 1.30
MHM 403/
MTH 207
T77
V77
SY
SY
2.30 to 5.30
MHM 203/
MTH 107
T77
V77
FY
FY
Food & Beverage
Operation & Control
MHM 204/
MTH 108
T77
V77
FY
FY
Food Production
Technique
06/05/15
2.30 to 5.30
10.30 to 1.30
2
07/05/15
2.30 to 5.30
3
4
5
08/05/15
09/05/15
10/05/15
10.30 to 1.30
6
11/05/15
2.30 to 5.30
7
8
12/05/15
13/05/15
2.30 to 5.30
Code
Year
Subject Name
German
Air Travel Operation
Front Office & Public
Relations
Supervision in
Hospitality
Alcoholic Beverages
YASHWANTRAO CHAVAN MAHARASHTRA OPEN
UNIVERSITY, NASHIK
TIME TABLE FOR MAY-2015EXAM – T78 & V78
1
2
3
4
5
6
MFP 301/
MFS 201
T78
V7
SY
SY
Food Processing II
10.30 to 1.30
2.30 to 5.30
MFP 101/
MFS 101
T78
V78
FY
FY
Food Chemistry
MFP 302 /
MFS 202
T78
V78
SY
SY
Bakery & Confectionary
10.30 to 1.30
2.30 to 5.30
MFP 102/
MFS 102
T78
V78
FY
FY
Food Preservation
MFP 303/
MFS 203
T78
V78
SY
SY
Marketing Management
10.30 to 1.30
2.30 to 5.30
MFP 103/
MFS 103
T78
V78
FY
FY
Microbiology of Food
MFP 304/
MFS 204
T78
V78
SY
SY
Sensory Evaluation
10.30 to 1.30
2.30 to 5.30
MFP 104/
MFS104
T78
V78
FY
FY
Food Packaging
10.30 to 1.30
MFP 305/
MFS 205
T78
V78
SY
SY
2.30 to 5.30
MFP 105/
MFS 105
T78
V78
FY
FY
Principles of Management
MFP 201/
MFS106
T78
V78
FY
FY
Food Processing -I
2.30 to 5.30
Food Packaging Materials
06/05/15
07/05/15
08/05/15
09/05/15
10/05/15
11/05/15
7
12/05/15
2.30 to 5.30
MFP 202/
MFS 107
T78
V78
FY
FY
9
13/05/15
2.30 to 5.30
MFP 203/
MFS 108
T78
V78
FY
FY
10
14/05/15
2.30 to 5.30
MFP 204/
MFS 109
T78
V78
FY
FY
11
15/05/15
2.30 to 5.30
MFP 205/
MFS 110
T78
V78
FY
FY
Rules & Regulations of Food
Food Processing &
Preservation
Dairy Technology
Fermentation Technology
Practical examination will be held after theory exam. Centers of Theory &
Practical Examination will be declared 15 days before the examination.
DHM / B.Sc. in HTM, FPP & HTS from 27/05/2015 to 05/06/2015
PGDHM / M.Sc. in HTM & HTS from 27/05/2015 to 05/06/2015
B.Sc. in HMCO & HSCS 27/05/2015 to 05/06/2015
Note :
1. Marks of Practical examination should send directly to Dy.Registrar, Exam 3,
at head quarter
2.Student must be present in the examination hall 15 minutes before the examinations
starts.
3.Students must bring their Identity card and Hall ticket .
4.The students will have to contact to the study center for detailed timetable of
practical exam & theory exam.
Date : 06/02/15
Place : Nashik
Examination Unit - 3
YASHWANTRAO CHAVAN MAHARASHTRA OPEN
UNIVERSITY, NASHIK
TIME TABLE FOR MAY-2015EXAM – T97
No
Date
1
06/05/15
2
3
4
5
6
7
8
9
10
11
12
07/05/15
08/05/15
Time
10.30 to 1.30
11/05/15
12/05/15
13/05/15
14/05/15
15/05/15
16/05/15
BMG 310
Year
Subject Name
TY
Environment Science
10.30 to 1.30
BMG 301
TY
Animation Principles
2.30 to 5.30
BMG 101
FY
Introduction to Computers & Internet
10.30 to 1.30
BMG 302
TY
Introduction to Maya
2.30 to 5.30
BMG 102
FY
Drawing & Sketching
10.30 to 1.30
BMG 303
TY
Character Set up & Animation in Maya
2.30 to 5.30
10.30 to 1.30
BMG 103
FY
Color Theory
BMG 304
TY
Advance Maya
2.30 to 5.30
BMG 104
FY
Typography
10.30 to 1.30
BMG 305
TY
Introduction to 3DS max.
2.30 to 5.30
BMG 105
FY
10.30 to 1.30
BMG 306
TY
Computer Graphics Part 1:
Adobe Photoshop
Advance 3DX max
2.30 to 5.30
BMG 106
FY
10.30 to 1.30
BMG 307
TY
Computer Graphics Part 2:
Adobe Illustrator
Character Animation
2.30 to 5.30
BMG 107
FY
Technical & Creative Writing
10.30 to 1.30
BMG 308
TY
CG Film making
2.30 to 5.30
BMG 108
FY
10.30 to 1.30
BMG 201
SY
Introduction to Multimedia & its
Application
Introduction to Web Development
2.30 to 5.30
BMG 109
FY
Developing Presentation
10.30 to 1.30
BMG 202
SY
HTML
2.30 to 5.30
BMG 110
FY
Design Principles
10.30 to 1.30
BMG 203
SY
2.30 to 5.30
BMG 111
FY
09/05/15
10/05/15
Sub-Code
17/05/15
Computer Animation Introduction to
Flash
Print Media Part 1: Coral Draw
13
14
10.30 to 1.30
BMG 204
SY
Content Digitization
2.30 to 5.30
BMG 112
FY
Print Media Part 2: Quark Express
10.30 to 1.30
BMG 205
SY
SY
18/05/15
19/05/15
Content Authoring on Web using
Macromedia Dreamweaver
Developing Dynamic Web Pages using
15
20/05/15
10.30 to 1.30
BMG 206
16
21/05/15
10.30 to 1.30
BMG 207
SY
Video Production Basics
17
22/05/15
10.30 to 1.30
BMG 208
SY
Story Boarding
18
23/05/15
10.30 to 1.30
BMG 209
SY
Visual Communication
19
24/05/15
10.30 to 1.30
BMG 210
SY
Audio-Editing : Sound Forge
20
25/05/15
10.30 to 1.30
BMG 211
SY
Video-Editing Adobe Premier
21
26/05/15
10.30 to 1.30
BMG 212
SY
Advance Video Effects
Java and VB Scripts
Practical examination will be held after theory exam. Centers of Theory &
Practical Examination will be declared 15 days before the examination.
B.Sc. in Media Graphics & Animation all Years from 27/05/2015 to 05/06/2015
Note :
1. Marks of Practical examination should send directly to Dy.Registrar, Exam 3,
at head quarter
2. Student must be present in the examination hall 15 minutes before the
examinations starts.
3. Students must bring their Identity card and Hall ticket .
4. The students will have to contact to the study center for detailed timetable
of practical exam & theory exam.
Date : 06/02/15
Place : Nashik
Examination Unit - 3
GENERAL GUIDELINES FOR PRACTICAL EXAMINATION CONDUCTION
FOR THE PROGRAMME CODE T/ V-74, T/V-76, T/V-77, T/V-78, T97, V17, V19
1. Practical examination timetable should be prepared by Study Center
and communicated to Y.C.M.O.U. at least 21 days in advance.
2. Y.C.M.O.U. should send all practical examination documents such as
appointment of external examiners list, attendance sheets mark sheets
etc. to respective centers at least 15 days in advance.
3. Center coordinator should appoint internal examiners course wise and
other staff and send a copy to Y.C.M.O.U. for information.
4. Practical examination duration of one batch should be of 03 hours.
5. Practical examination batch should be of 1 to 20 students.
6. Practical examination in batches should be conducted. For a batch of 1
to 20 students, on half day is sufficient.
7. Practical examination of one course should be conducted in order i.e.
one batch in the first half day, another batch in second half day etc. So
60 students can complete their practical examination in one and half
day.
8. One experiment should be given to one student for performance. If
experiment is lengthy, same experiment should be given to 1 to 5
students.
9. Performance of the experiment should be judged by internal &
external examiner both, wherever applicable.
10.30 marks for actual performance of the student at the time of
examination, 10 marks for viva based on questions related to
experiment performed by the student & 10 marks for the practical
journal assessment by the internal examiner only. Thus practical mark
sheet filled by both the examiners, wherever applicable.
11.After completion of practical examination of all batches of one
course, both the examiners should fill in necessary entries in the
attendance sheets and mark sheet dully signed be sealed in the
envelope. Then this sealed envelope be handed over to cocoordinator.
12.Center Co-coordinator should collect all such envelops of practical
examination of all courses of his center and send it in one packet to
Y.C.M.O.U. by speed post or personally within 05 days from the
practical examination is over.
13.Examiners should avoid overwriting in the mark sheet. If necessary,
cross out original marks written incorrectly, sign there and write
marks as “Fresh” beside it. Overwriting without signature will not be
accepted.
14. Practical journals should be returned to the concerned students.