ISC Class 12 Syllabus 2027 Hospitality Management

ISC YEAR 2027

INDIAN SCHOOL CERTIFICATE
EXAMINATION

HOSPITALITY
MANAGEMENT
(880)

February 2025
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Council for the Indian School Certificate Examinations (CISCE)

MISSION STATEMENT

The Council for the Indian School Certificate
Examinations is committed to serving the nation's
children, through high quality educational
endeavours, empowering them to contribute towards
a humane, just and pluralistic society, promoting
introspective living, by creating exciting learning
opportunities, with a commitment to excellence.

ETHOS OF CISCE

Trust and fair play.
Minimum monitoring.
Allowing schools to evolve their own niche.
Catering to the needs of the children.
Giving freedom to experiment with new ideas
and practices.
Diversity and plurality - the basic strength for
evolution of ideas.
Schools to motivate pupils towards the
cultivation of:
Excellence - The Indian and Global
experience.
Values - Spiritual and cultural - to be the bedrock
of the educational experience.
Schools to have an 'Indian Ethos', strong roots in
the national psyche and be sensitive to national
aspirations.

CLASS XII
There will be two papers in the subject. 4. Classification of Hotels
Paper I - Theory: 3 hours ……70 marks Criteria for classification of Hotels.
Paper II- Practical Work …30 marks Different criteria for classification with
Practical: 3 hours ……20 marks explanations and examples - classifications
Project Work……………….7 marks from regulatory bodies by the Ministry of
Tourism, Government of India and one
Practical File…………..3 marks
international body United Nations World
Tourism Organization (UNWTO).
PAPER - I (THEORY) – 70 MARKS
5. Operational Areas of Hotels
1. Managerial Skills in Hospitality
Food Production, Food and Beverage service,
A brief understanding of conceptual skills Front Office, Accommodation Operations.
(planning and organizing), interpersonal skills
(communication and rapport building), Food Production - Basic inputs on stocks,
operational/technical skills (knowledge) and soups and sauces (theory only and demo
leadership skills in relation to Hospitality - through videos) – these form the basics of
using appropriate hospitality phrases and different cuisines, allergens, nutritional values
language skills. – their importance and how to calculate them
using a simple software), menu planning and
2. Hospitality: reach, growth and emerging food cost; importance of safety and hygiene.
trends
Food and Beverage service- Types of meals,
Increase in Tourism over the last few years, various meal periods (breakfast, lunch, high
Current issues/emerging trends in hospitality. tea, supper, dinner) – timing and type of food
Tourism Statistics from domestic and served (with respect to the Indian scenario)
international travel to show where and how menus and covers (Hors d’oeuvre varies,
tourism has increased over the last few years. Parathas, Indian curries, Soups like
Minestrone, Roast meat like chicken, Fruits and
Trends, technology (e.g. hospitality technology nuts (Dessert), different types of service,
for energy conservation, cloud-based services, welcoming and seating guests (concept of meet,
instant check-in and check-out), guest greet, seat), discussion of standard operating
experiences, sustainability, security, use of
procedures (SOPs) : Greeting upon arrival,
social media.
Restaurant Service Sequence, Table setups,
Handling guest complaints, Mise en place.
3. Customer care in Hospitality
Meaning and importance of customer care in Front Office - Guest cycle, introduction to the
the Hospitality industry. property management systems and their uses
(relationship between different departments).
General definitions and examples of customer
satisfaction (meeting customer expectations), Accommodation Operations - Attributes of AO
customer delight (the ‘wow’ factor – surpassing personnel, planning and control desk,
customer expectations and providing a pleasant classification of guest rooms, public area
experience which is unexpected). cleaning and maintenance (e.g. common to in-
house and non-resident guests), decor
(including four different types of flower
arrangements), appropriate wall and floor
coverings for guest rooms and public areas.

ISC Examination Year 2027 3

PAPER II 2. Cold Cooking:
PRACTICAL (20 MARKS) Candidates will be required to prepare a
salad/ chaat/ sandwich for a given number of
Candidates will be expected to complete the people and display the same with proper
practical work listed below and maintain a File for presentation (garnish and plating).
the same.
They will also be required to list down the
List of Practical Work to be done throughout the ingredients used (based on the standard
year recipe) with correct quantities.
(i) Food Production – knife skills, cuts of 3. Table Layout
vegetables (classical cuts like Julienne,
Jardiniere, Macedoine, Chiffonade), nutritional Candidates will be required to prepare a table
knowledge and calculation of nutritional values, layout for two people for an à la carte/table
menu planning and food cost, pre-preparation d'hôte restaurant for an Indian meal. The
of food such as cold cooking, salads, chaats, layout will need to be according to the
sandwiches, induction cooking. occasion specified. Candidates will be
required to display the following:
(ii) Food and Beverage Service – service
sequence, restaurant mise-en-place, table • the correct placement of cutlery,
layout sequence for different meals (breakfast, glassware, crockery;
lunch and dinner), table layouts sequence setup • napkin folding, specially keeping in
of major meals (breakfast lunch and dinner), mind the occasion (rose napkin fold,
service conventions (do’s and don’ts during the heart napkin fold, pocket fold), colours of
service) and standard operating procedures the napkins used (according to occasion).
(Greeting upon arrival, Restaurant Service
Sequence, Table Setup, Handling Guest They will also be required to draw and label
complaint) and phrases used related to the F & the table layout prepared.
B Department of the hotel, at various times.
The Practical Work will be evaluated by a
Visiting Examiner appointed locally and
PROJECT WORK AND PRACTICAL
approved by CISCE. FILE (10 MARKS)
Distribution of Marks: Project Work – 7 Marks
Cuts of Vegetables 4 Marks The candidate is to creatively execute ONE
project/assignment on any aspect of Hospitality
Cold Cooking 8 Marks
Management. Teachers may assign or students may
Table Layout 8 Marks choose any one project of their choice.
TOTAL 20 MARKS The project work is to be assessed by a Visiting
Examiner appointed locally and approved by
CISCE.
The practical examination will be of 3 hours Practical File – 3 Marks
duration. Practical examination will consist of
questions based on the following: The Visiting Examiner is required to assess
candidates on the basis of the Practical file
1. Cuts of Vegetables: maintained by them during the academic year.
Candidates will be required to display any
two cuts of vegetables (Julienne, Jardiniere, NOTE: No question paper for Project Work will be
Macedoine, Chiffonade) and list their uses. set by CISCE.

ISC Examination Year 2027 4