Quick compiled syllabus — CCMC entrance (IMI Greater Noida, T S Rahaman, SCI-MTI, NUSI Goa) The core syllabus for the CCMC entrance exam at IMI Noida, TS Rahaman, SCI MTI, and NUSI Goa covers English, Mathematics, Science, General Knowledge, and technical subjects related to catering, hospitality, and food safety, with minor variations in pattern and depth between institutes. IMI Noida CCMC Entrance Exam Syllabus Subjects: English (grammar, comprehension), Mathematics, Science, General Knowledge, Aptitude, Psychometric assessment. Pattern: Online MCQ test, interview, psychometric test. Typically questions are up to 10th/12th standard level. Focus: Food production basics, hygiene, housekeeping, catering services, and maritime hospitality management. TS Rahaman CCMC Entrance Exam Syllabus Subjects: English (grammar, reading), Mathematics, Science, General Knowledge, Psychometry. Pattern: Written and oral test; syllabus covers up to 10th standard level for core subjects, and practical aspects of catering and hospitality. Also includes: Interview round, situational reasoning, hospitality basics (food safety, service etiquette). SCI MTI CCMC Entrance Exam Syllabus Subjects: English, Mathematics, Science, General Knowledge, Professional Knowledge, Aptitude, Reasoning. Pattern: Online MCQ test and interview, technical knowledge and psychometric assessment included. Specific topics: Maritime catering fundamentals, hygiene standards, food safety, hospitality service routines. NUSI Goa CCMC Entrance Exam Syllabus Subjects: English, Mathematics, Science, General Knowledge (all up to 10th standard). Pattern: Written and oral assessment, technical questions related to food service, hygiene, and catering basics. Additional: Psychometry and interview questions focus on attitudes towards hospitality and safety practices. Typical Syllabus Structure (for all institutes) English: Grammar, comprehension, vocabulary, communication skills. Mathematics: Basic arithmetic, data interpretation, quantitative aptitude (up to 10th standard). Science: Basic concepts relevant to catering, hygiene, biology, chemistry (up to 10th standard). General Knowledge: Basic awareness, maritime affairs, current events. Technical Knowledge: Food production, food safety, beverage service, housekeeping, hygiene, customer service. Psychometric/Aptitude: Non-verbal reasoning, situational questions, personality traits for hospitality roles. For best preparation, use institute-specific sample questions and prior year papers, often available in study material packages and e-book guides published for each entrance.
