Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part – III Semester-V
HOME SCIENCE,
June 2020 onwards
COURSE
– VII .Nutrition
for the Family
TOTAL
CREDITS: 05
Workload: 7 lectures per week
THEORY:
03
Theory: 3 Lectures
per week
PRACTICAL:
02 Practical: 4 Lectures per week per
batch Total Marks – 50
(Theory - 40, Practical- 10) (Each batch consisting of 10 to 12 students)
OBJECTIVES:
1.To enable students regarding meal management and planning.
2.To develop an ability for meal management and preparation.
COURSE OUTCOME:
After completion of the course-
1.
student
will acquaint with the concept of RDA,
nutritional guidelines, nutritional importance and healthy food choices.
2.
students
will understand the concept and application of food exchange list and nutrition
in daily meal planning.
3.
students will be able to apply knowledge of
meal planning in day to day life.
4.
THEORYTHEORY LECTURES:
45
Module 1.
Principles of Meal Planning 14
1.1 Concept and importance of Balanced Diet
1.2 Concept and use of Food Exchange List
1. 3 Concept and importance of DRI(Dietary
Reference Intakes) and RDA
1.4 Factors affecting Meal Planning
1.5 Dietary Guidelines for Indians and Food
Pyramid
Module II. Nutrition in Adulthood 08
2.1 RDA, nutritional guidelines, nutritional
importance and
healthy food
choices for Adult
2.2 Physiological changes, RDA,
nutritional guidelines, nutritional and
Importance and
healthy food
choice for Elderly
Module III. Nutrition during pregnancy and lactation 08
3.1 Physiological changes, RDA, nutritional
guidelines, nutritional Importance and
healthy food
choice for Pregnant Woman
3.2 Physiological changes, RDA, nutritional
guidelines, nutritional and Importance
and
healthy food
choice for Lactating Mother
Module IV.
Nutrition during Infancy to Adolescent 15
4.1 Growth and development, RDA, nutritional
guidelines, nutritional importance and
healthy choices for Infants
4.2 Growth and development, RDA,
nutritional guidelines, nutritional importance and healthy choices for Preschool Children
4.3Growth and development, RDA,
nutritional guidelines, nutritional importance and healthy choices for School children
4.4 Physiological changes, RDA,
nutritional guidelines, nutritional importance and
healthy food choice for
Adolescents
.PRACTICALS: Practical lectures: 60
Objectives:
1. To develop in students, the
concept of portion size.
2. To impart skills of healthy
cooking practices and its application in meal management.
Practical 1. Factors to be
consider while meal planning
Practical 2. Use of food exchange list
Practical 3. Nutritive
value calculations
Practical 4. Planning and preparation of diets with
Nutritive value calculations for
·
Adolescent/Young
adult
·
Pregnant / Lactating woman
·
Infant (6 months to2 years)
·
Preschool child/ School age child
·
Elderly
person
PRACTICAL
ASSESSMENT:
Internal Evaluation Total Marks : 10
Scheme of
Practical Assessment:
Q. 1 Submission
of Record book 5 marks
Q. 2 Viva voce 5 marks
References:
1. Edelstein S, Sharlin J (ed). Life
Cycle Nutrition- An Evidence Based Approach; 2009;
Jones
and Barlett Publishers.
2. Khanna K et al. Textbook of
nutrition and dietetics; 2013; Phoenix Publisher.
3. Sharma S, Wadhwa A. Nutrition
in the community- A textbook; 2003; Elite
Publishing
House Pvt. Ltd.
4. Jain P et al. Poshanvaswasthyakemoolsiddhant(Hindi);
First Ed; 2007; Acadamic
Pratibha.
5. Malhan, Gupta, Jain. Aaharaayojan,
khadyasangrakshanevamgrihavyavastha
(Hindi);
1993; Sultan Chand & Sons Publishing.
6. Vrinda S. Aahar Vigyan
(Hindi); 2003; ShyamPrakashan.
7. Ghosh S. Nutrition and child
care- A practical guide; 1997; Jaypee Bros.
8. Savage King F, Burgess A.
Nutrition for developing countries; Second Ed; 1993;
Oxford
University Press.
9. Dietary guidelines for Indians-
A Manual; 2011; NIN, ICMR, Hyderabad.
10. Gopalan,C et al. Nutritive
Value of Indian foods; 1994; NIN, ICMR, Hyderabad.
11. Raina U, Kashyap S et al.
Basic Food Preparation-Complete Manual; 2005;
Orient
Longman
12. Seth V and Singh K (2006).
Diet Planning through the Life Cycle: Part 1 Normal
Nutrition.
A Practical Manual. Elite Publishing House Pvt. Ltd. New Delhi.
13. Chadha R and Mathur P eds.
(2015) Nutrition: A Lifecycle Approach: Orient Blackswan,
New Delhi.
14. ShreelaxmiB.(2007). Dietetics: New Age
International(P) Limited,Publishers, New Delhi 15.Joshi Shubhangini H.(2012). Nutrition and Dietetics with Indian
Case Studies,Tata McGraw Hill Education
Private limited, New Delhi
16. Dr. Molavane
Manjusha S.(2001). PoshhanShastra(Marathi): Kailash Publications,
Aurangabad.
17. Dr. Molavane
Manjusha S.(2016). AnnacheVidnyan-PoshhanShastra(Marathi): Aatmbhan Prkashan,Hingoli. .
18.Farkade
Triveni s. and GongeSulabhaS.(2010). PoshanAaniAaharshastra(Marathi),
Pimpalapure and co. Publishers,
Nagpur.
Shri Swami Vivekanand
Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part -
III Semester – V
HOME SCIENCE
June 2020 onwards
COURSE VIII. Fundamentals
of Textile Science and Apparel Construction –II
Total Credits: 6 Workload: 8 lectures per week
Theory: 4Credits Theory:
4 Lectures per week
Practical: 2Credit Practical:
4 Lectures per week per batch
(Each
batch consisting of 10to 12 students)
Objectives:
1 To enable students to gain knowledge of elements and principles of design.
2.To develop
skills in making of croqui and its movement.
3 To develop
skills in constructing apparel as per fashion trend.
Course Outcome:
Students will be able to
1. understand the concept of textile printing
and painting.
2. apply the knowledge of
elements and principles of design in apparel construction.
3. describe basic concepts
of croqui.
4. demonstrate the elements of apparel
construction.
Theory: Theory
lectures: 60
Module1 : Introduction to Textile Printing and Painting 15
1.1
Concept of Textile
printing and painting
1.2
Styles of printing
- Direct, Resist, Discharge
1.3
Methods of Painting
- Block, Stencil, Screen
1.4
Fabric painting -
Plain, Dotted, Lining, Triangle, Shading
Module2 : Principles and Elements of Design in Apparel
Construction 15
2.1Principles of Design - Proportion,
Balance, Rhythm, Centre of Interest, Harmony
2.2 Elements of Design- Colour, Line,
Texture, Space, Silhoute
Module3 : Basics of Croqui 15
3.2 Ten Head Croqui - Front and Back
view
3.3 Hand and Leg movements
3.4 Types of figure
Module 4 : Elements of Apparel Construction 15
4.1
Necklines
4.2
Yokes
4.3
Sleeves
4.4
Collars
4.5
Fastener’s
Practical:
Practical Lecture : 60
1. Preparation of samples of the following:
i)
Block printing, Stencil printing - One sample each
ii)
Tie and dye (Bandhani) - Single colour and Double Colour
2. Construction of following apparels using elements
of Apparel Construction
i)
Kamiz / Designer Kurti/ Short top
ii)
Salwar/Chudidar/ Patiala
PRACTICAL
ASSESSMENT:
Internal Evaluation Total marks: 10
Q.1: Record Book 04 marks
Q.2: Submission of Garments (03 marks each) 06 marks
References:
1.Sodhia Manmeet,DressDesiging,Kalyani Publishers new Delhi.
2Sodhia Manmeet,DesigningStudies,Kalyani Publishers new Delhi
3Sahu R. K. Handbook of Fashion andTextileDesigning,SatyamPublishers and
Distributors Jaipur
4Khurana Kamal,Draping and Pattern Making for Fashion Desiging , 2012
Sonali Publication New Delhi
5Encyclopedia of Dress Making ,2010 A.P.H.Publishing House New Delhi
6 Gupta Sushma,GargNeeru, Saini Renu ,Text Book of Clothing
andTextiles2004 KalyaniPublishers New Delhi.
5 किटे कांचन,माळोदे भावना फॅशन डिझाईनिंगची
मुलतत्वे २०१४ श्री साईनाथ प्रकाशन ,नागपूर
6 .वैरागडे उज्ज्वला,अग्रवाल अन्विता ,वस्त्रशास्त्राचीसंकल्पनाव फॅशन डिझाईनिंग
2009 विद्या बुक्सपब्लिशर्सऔरंगाबाद .
7. काळेसुनिता,वस्त्रशास्त्र ,पवन प्रकाशन ,परभणी
8. झारापकर का.रा.शिवण शास्त्र
भाग 1 व २ नवनीत
पब्लिकेशन्स मुंबई
9. भिसे पद्मावती ,सोपे शिवणकाम ,मॅजेस्टीक बुकस्टॅाल मुंबई
10. हेगडे कृ.म.शास्त्रोक्त
शिवणकला भाग १व २ हेगडे टेलरिंग कॉलेज पुणे.
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE (AUTONOMOUS), KOLHAPUR
SYLLABUS
Choice Based Credit System
B.A. Part - III Semester – V
Home Science
June 2020 onwards
DSE Course IX - Life Span Development
Total Credits: 4 Workload:
4 lectures per week
Theory: 4 Credits Theory: 4 Lectures
per week
Total Marks:50
(Theory-40,Sessional-10)
Objectives:
1.
To development awareness about importance of
development during Late childhood and Adolescence.
2.
To
acquaint with the social problems and interest during Adolescence.
3.
To
understand the socialization during Late childhood and Adolescence.
Outcomes:
The course will enable
students-
1.
To understand the
changes in the physical and motor development during late childhood and
adolescence.
2.
To acquaint the
students to the changes in cognitive and
moral development during late childhood and adolescence.
3.
To know about the
effects and problems faced during
adolescence.
4.
To understand the
changes in socialization during late childhood and adolescence and it's impact
on the relationship.
5.
To understand the
development of morality.
6.
To identify the
changes in emotionality of children and adolescence and the importance of self
regulation.
Theory: Theory lectures: 60
Module 1 : Late Childhood
(6 to 12 years): Physical, Motor Development, Emotional development. 15
1.1
Characteristics of late childhood
1.2
Physical Development- height, weight, body proportion, muscle and fat,
skeleton, brain.
1.3
Motor Development- Abilities for Motor Skills- flexibility, balance,
agility, force, speed
1.4
Emotional Development- developing sense of self, self- esteem, self
control, heightened emotionality, emotional
catharsis
Module 2 : Late Childhood- Cognitive development, Social and Moral
development 15
2.1 Cognitive Development-
Logical thinking (concrete operations), development of concepts- conservation, seriation,
classification, reversibility, numerate.
2.2
Social Development- Characteristics of child gangs, impact of gang
behaviour, peers during late childhood, group leadership.
2.3 Moral Development- Parents
and moral development, Kohlberg's theory
( pre- conventional, conventional,
post-conventional) , discipline and it's elements, role of
family relationship.
Module 3 : Adolescence (12-20 years): Physical Growth, Effects and Problems 15
3.1
Meaning. definition and characteristics of Adolescence
3.2 Physical Growth- Height, weight, body
proportion, changes in (primary and secondary) sex characteristics,
growth spurt.
3.3 Effect of Puberty- Health ( importance
of balanced diet, exercise, obesity, anaemia),attitude and behaviour,
early and late maturity
3.4
Adolescent problems- Addictions (drugs, alcohol, mobile, gaming, social
media), pre marital sex, teenage
pregnancy, juvenile delinquency, Sexually Transmitted Diseases (STD's), depression and suicide, impulsive behaviours(
risks and accidents).
Module 4 : Adolescence : Socialization 15
4.1 Friendships - Importance,
characteristics, types of friendships ( cliques, crowds, gang)
4.2 Relationship with family: Importance,
causes of conflict with parents and siblings,
Improvement
4.3 Relationship with peers: Importance,
influence of peers
4.4 Gender equality: Concept
and importance in socialization
Sectional Work:
1. Preparation of
scrap book on Late Childhood
2. Preparation
of scrap book on Adolescence.
3.Case Study-Late Childhood / Adolescence
Internal Assessment
10 Marks
1.Submission of scrap books -5 Marks
2. Viva-voice – 5 Marks
References:
§
Dr. KhalaneShashikant,वैकासिक मानसशास्त्र (VaikasicManasshashtra)
§ (Marathi), Atharv Publication, Dhule
§ 2. Dr. Jadhv K. M.,वैकासिक मानसशास्त्र
(VaikasicManasshashtra)(Marathi),Diamand
§ Publication, Pune
§
3. Hirave R. S. ,Tadasare V. D. .वैकासिक मानसशास्त्र (VaikasicManasshashtra)
§ (Marathi), PhadakePrakashan, Kolhapur
§ 4. Santrock
John. W : Life Span Development, McGramhill higher education, Boston 2004
§ 5. Laura E. Berk : Child Development
Prentice Hall of India Private Ltd. New Delhi (India), 2007
§ 6. Diane E. Papalia, Sally Wendkos,
Ruth DuskinFelsman : Human Development, The McGraw Hill Company Limited, New Delhi,
2004.
§ 7.
Hurlock E. B. : Child Development, 6th Edition, International Student
Edition. McGraw Hill Book Company, 1987.
§ 8. Hurlock E. B. : Development
Psychology, A life Span Approach. Tata Mc Graw - Hill Publishing
Company Ltd. New Delhi., 1980
§ 9. Steinberg L. and Belsky J. :
Infancy, Childhood & Adolescence Development Context. McGraw - Hill, Inc. USA, 1991
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part - III Semester – V
Home Science
June 2020 onwards
Course – X. Space
Planning and Design
TOTAL CREDITS:
05
Workload: 7
lectures per week
THEORY:
03
Theory:
3 Lectures per week
PRACTICAL:
02 Practical: 4
Lectures per week per batch
Total
Marks – 50 (Theory - 40, Practical-10) (Each batch consisting of 10 to 12
students)
Objective:
1.To enable the students to learn
the concepts on space planning and design.
2.To e enable the students to learn
housing and interior environment and
room by room space planning.
Course Outcome:
Students
will able to-
1.
prepare floor plan according to various income group.
2. utilies the skills of Kitchen
gardening and landscaping.
THEORYTHEORY
LECTURES:
45
Module
I. Basic Concept in Space Planning and
Design 07
1.1 Concept of house and
adequacy of space
1.2 Characteristics and Principles of
Space Planning
1.3 Importance of Housing
1.4 Factors affecting of housing needs of
the family
Module II. Space Planning 08
. 2.1
Factors in House planning- site
selection (Soil, Health and Community facilities)
2.2 Types of houses
2.3 Symbols used in house plan
2.4 Types of House Plans.
Module III Housing and Interior Environment 15
3.1
Features of housing: Storage spaces, Kitchen,
Terrace, Parking area,
and Boundary walls.
3.2
Plumbing
3.3
Drainage facility.
Module IVRoom by Room space planning.
15
4.1
Concept and Importance of room by room space planning.
4.2
Kitchen.
4.3
Drawing Room.
4.4
Bed Room
4.5
Other Area ; Balcony and passage
Practical: Practical Lectures:60
1.
Symbols used in House plan.
2.
Draw ground floor plan for Low income group.
3.
Draw ground floor plan for Middle income group.
4.
Draw ground floor plan for High income group.
5.
Space planning of kitchen and drawing room/ Bed room
6.
Visit to Furniture mall Or Residential space.
PRACTICAL
ASSESSMENT:
Internal Evaluation Total Marks : 10
Scheme of
Practical Assessment:
Q. 1 Submission
of Record book 5 marks
Q. 2 Draw ground
floor plan for any income group
OR
Space planning of kitchen / drawing
room/ Bed room
Reference:
1. 1.Mark
Kerlen, Space planning Basics, 3rdEdition.John Willey and Amp.sons.
2. 2.
Joseph De Chiara, Interior Design and Space,
2nd edition. Time Saver Standards
3. 3.Aadhunik
Gruha Yojana vaAntargatSajavat (Marathi): Dr.Vairagade, Latakar, Mule;
Vidya Publishers
Aurangabad.
4. 4.
Margaret G. and Greves Beryl, Fabric Furnishing Bulter, S. B.T. Batsford Ltd.,
London.
5. 5.
Deongarikerry K.S., Interior Decoration in India.
6. 6.
Encyclopedia of Interior Design and Decoration.
7. 4.
Fauliner and Faulkner, Inside Todays Home, HeltRinehort and Winstd, New York.
8. 5.
Anna Rutt and Heng, HomePurnishing,
Willey Eastern Pvt. Ltd., Delhi
9. 9.
Purohit S.S., Home Gardening.
10. Periodicals:
1.
Inside and Outside
2.
Journal of Interior Design
3.
Interior Architecture and Interior Design
4.
Journal of Architecture, London
5.
Human Factors: The Journal of Human factors and Ergonomics Society
6.
International Journal of Occupational safety and Ergonomics
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part – III HOME SCIENCE
June 2020 onwards
COURSE
No. XI :Research Methodology in Home
Science
Total Credits: 4
Workload: 4 lectures per week
Theory: 4 Credits Theory: 4 Lectures per week
Total Marks: 50
(Theory-40,Sessional-10)
Objectives:
1. To understand
the concept and importance of research.
2.To understand the types, tools and methods of
research.
3.To
know the research application in Home science.
Course
Outcomes:
Students will be able to -
1.
understand the concept and importance of research
2.
know tools and methods of research
3.
apply research tools in Home Science
Theory :
Theory Lectures-60
Module 1
: Introduction to Research
15
1.1 Concept of Research
1.2 Need and Importance of
Research
1.3 Types of Research
1.4 Steps of research
Module 2: Research Methodology
15
2.1 Concept and Types of data
2.2 Methods of Data collection
2.3 Sampling techniques
2.4 Interpretation of data -
Measures of Central Tendency
Module 3 –
Researches in Home Science 15
3.1 Scope of Home Science
Education in Research
3.2 Facilities required for
conducting research
3.3 Use of reference
material
3.4 Report Writing - Concept and
steps
Module 4 –
Thrust areas of Research in Home Science 15
4.1 Food & Nutrition
4.2 Family Resource Management
4.3 Human Development &
Family Studies
4.4 Textile Science and Apparel
Construction
4.5 Communication and Extension
Sessional works – Total 10 marks
Research Project on any topic related to Home
Science
Internal Assessment:
Project Submission 05 marks
Viva voce 05 marks
References:
1. Research Methodology – Kothari
2. Handbook of Statistics – Sukhatme
3. Statistical analysis for agricultural research – Gomez and Gomez
4. The quality of life : Valuation in social research – Mukharjee, R.
Periodicals
:
1. Souvenir – HSAI
2. Souvenir – NSI
Shri Swami Vivekanand Shikshan
Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS )
KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part -
III Semester – V
HOME SCIENCE
June 2020 onwards
DSE- COURSE
E- IFASHION AND APPAREL DESIGNING
Total Credits: 6 Workload: 8 lectures per week
Theory: 4 Credits Theory: 4 Lectures per week
Practical: 2 Credit Practical: 4 Lectures per week per
batch
(Each batch
consisting of 10 to 12 students)
Objective:
1. To understand
the elements and Principals of Design
2. To Develop Skill
in constructing apparel as par Fashion trend
Course Outcome:
1. Student will be able to gain knowledge of
elements and Principles of Design
2. Student will be
able to Sketch of Garments
3. Student will be
able to demonstrate the elements of apparel Constructions
Theory: Theory
lectures: 60
Module I : Fashion Designing 15
1.1 History of Fashion Designing, concept of Fashion.
1.2 Fashion Terminology
1.3 Factors influencing Fashion,
Fashion Cycle
1.4 Sources of Fashion
Module II : Adoption of Fashion 15
2.1 Consumer groups – Fashion
leaders - followers
2..2 Adoption Process- Trickle
–Down Theory , Bottom up Theory and Trickle
across Theory
Module III : Design 15
3.1 Elements and Principals of
Design
3.2 Structural and applied
design
3.3 Role of designer
Module IV : Components of Apparel Construction 15
4.1 Fabric ,Seems, Stitches ,Thread, Shaping
Methods , dart ,equivalents
4.2 Sleeves Cuffs ,necklines
collars Plackets Yokes Pockets.
4.3 Style variation : bodice
skirts Trousers in Various Silhouettes.
PRACTICAL
PRACTICAL LECTURES -
60
1. Flat Sketching of garments
2. Study of collections of famous
designers
3. Construction of skirt of self
4. Construction of skirt Top / kurta for
self
REFERENCE
·
Brown Patty ,Rice
J, 1998, Ready to Wear Apparel Analysis Prentice Hall
·
Tast S.L. Edwards
M.S. 1982.
·
.वैरागडे उज्ज्वला,अग्रवाल अन्विता ,वस्त्रशास्त्राचीसंकल्पनाव फॅशन डिझाईनिंग
·
2009 विद्या बुक्सपब्लिशर्सऔरंगाबाद .
·
काळे सुनिता,वस्त्रशास्त्र ,पवन प्रकाशन ,परभणी
·
झारापकर का.रा.शिवण शास्त्र
भाग 1 व २ नवनीत
पब्लिकेशन्स मुंबई
·
भिसे
पद्मावती ,सोपे शिवणकाम
,मॅजेस्टीक
बुकस्टॅाल मुंबई
·
हेगडे कृ.म.शास्त्रोक्त
शिवणकला भाग १व २ हेगडे टेलरिंग कॉलेज पुणे.
“Education for knowledge, Science and Culture”
Shikshanmaharshi Dr. BapujiSalunkhe
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE (AUTONOMOUS), KOLHAPUR
B .A. PART –III CBCS Syllabus with effect from June 2020
REVISED SYLLABUS (SEMESTER PATTERN) FOR B.A. III – HOME SCIENCE
CBCS
PATTERN
SEC III:Home Based Catering
– I
(CREDITS: THEORY2)
Course outcomes
After completion of
the course, students will be able to:
1. Understand the
kinds of food service establishments
2. Understand food
production process
3. Know the
importance of hygiene and sanitization
4. Know statewise
Indian food and their history
Unit 1
Introduction to Food Service
· Kinds of food service establishments
· Factors
contributing to the growth of food service industry
Unit 2 Food
Production
· Menu planning:
Importance of menu, Factors affecting menu planning, Menu planningfor different
kinds of food service units
· Food Purchase
and Storage
· Standardization
of recipes
· Quality and
Quantity of food preparation
Unit 3Hygiene
and Sanitization
· What is Hygiene
· Importance of
hygiene and sanitization
Unit 4 Indian Cookery
· State wise
Indian food& their history
a) Maharashtra
b) Gujarat
c) Rajasthan
d) Punjab
RECOMMENDED
READINGS
· West B Bessie
& Wood Levelle (1988) Food Service in Institutions 6th Edition Revised
By Hargar FV, Shuggart SG,
&Palgne Palacio June, Macmillian Publishing Company
New York.
· Sethi Mohini
(2005) Institution Food Management New Age International Publishers
· Knight J B
&Kotschevar LH (2000) Quantity Food Production Planning &
Management 3rd edition John
Wiley & Sons
· Philip E Thangam
(2008) Modern Cookery for teaching and Trade Part I & II Orient
Longmam
· Taneja S and
Gupta SL ( 2001) Enterpreneurship development, Galgotia Publishing
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part - III Semester – VI
Home Science
June 2020 onwards
COURSE
XII : THERAPEUTIC NUTRITION
TOTAL
CREDITS: 05
Workload: 8
lectures per week
THEORY:
03
Theory:
3 Lectures per week
PRACTICAL:
02
Practical:
4 Lectures per week per batch Total Marks – 50
(Theory - 40, Practical- 10) (Each batch consisting of 10 to 12
students)
OBJECTIVES:
1. To acquire ability regarding dietary
treatment.
2.
To modification in normal diet for various diseases.
COURSE OUTCOME:
After completion of the course-
1. Students will
understand the etiology, clinical
features , and types of various diseases.
2.
Students
will be able to modify normal diet
according changing needs of various therapeutic conditions.
THEORY:THEORY
LECTURES: 45
Module 1. Introduction to Therapeutic Nutrition 15
1.1 Meaning and Objectives of Therapeutic
Nutrition
1.2 Role of Dietician in
Nutrition Care Process
1.3 Therapeutic adaptations of
the normal diet
a. Progressive diets–clear fluid, full
fluid, soft and regular
b. Method of Feeding-tube, pareneteral
c. Modification of diet according
nutrient requirement
Module II:
Etiology, clinical features, types and nutritional management of Infections and Fever 15
2.1Typhoid
2.2 Tuberculosis
2.3 HIV
Module III:
Etiology, clinical features, types and nutritional management of
G I Tract Disorders: 07
3.1 Diarrhoea
3.2 Constipation
3.3 Infective Hepatitis
Module IV:
Etiology, clinical features and nutritional management in
following condition 08
4.1Overweight and Obesity
4.2 Underweight
4.3 Eating Disorders: Anorexia
Nervosa and Bulimia
PRACTICALS: Practical Lectures:60
Objectives:
1. To develop in students, the
basic concept of Nutrition care and Therapeutic nutrition.
2. To impart skills in planning
and preparation of therapeutic diet.
Practical 1. Planning and
preparation of Progressive diets–clear fluid, full fluid, soft and regular
Practical 2. Planning, preparation and nutritive value
calculations of diet for Typhoid/Tuberculosis
Practical 3. Planning,
preparation and nutritive value calculations of diet for Diarrhoea/Constipation and Infective
Hepatitis
Practical 4. Planning, preparation and nutritive value
calculations of diets for Obesity/
Underweight
PRACTICAL
ASSESSMENT:
Internal Examination Total Marks: 10
Scheme of
Practical Assessment:
Q. 1 Submission
of Record book 4
marks
Q. 2 Diet
planning, preparation and nutritive value calculations of the following
Therapeutic conditions (any one) 6
marks
( Diet plan,
Preparation and Calculations 2 marks each)
·
Typhoid/
Tuberculosis/HIV
·
Diarrhoea/Constipation/Infection
Hepatitis
·
Overweight
/ Obesity/ Underweight
Refereces:
1.
Khanna,
K, Gupta S, Seth, R, Passi, S. J, Mahna, R, Puri, S (2013). Text book of
Nutrition· and Dietetics. Phoenix
Publishing House Pvt. Ltd.
2.
Mahan, L. K and Escott Stump, S (2013).
Krause’s Food & Nutrition Therapy, 13thed. Saunders-Elsevier. Stacy, Nix (2009).
3.
William’s Basic Nutrition and Diet Therapy, 13th Edition. Elsevier, Mosby.
4.
ICMR (1999). Nutritive Value of Indian Foods.
National Institute of Nutrition, Indian Council of Medical Research, Hyderabad.
5.
Joshi
ShubhanginiH.(2012). Nutrition and Dietetics with Indian Case Studies,Tata
McGraw Hill Education Private limited, New Delhi
6.
Waghmare-Naik, Shobha(2010): AaharopcharAaniSamudayikPoshan(Marathi),Vidya
Books Publishers, Aurangabad.
7.
ShreelaxmiB.(2007).
Dietetics: New Age International(P) Limited,Publishers, New Delhi.
8.
Farkade
Triveni s. and GongeSulabhaS.(2010). PoshanAaniAaharshastra(Marathi),
Pimpalapure
and co. Publishers, Nagpur.
Periodicals:
1.
Asian Journal of
Home Science
2.
Indian Journal
of Nutrition and Dietitics
3.
Journal of Food
Science and Technology
4.
Indian Journal
of Dairying, Food and Home Science
5.
Indian Journal
of Medical Research
6.
American Journal
of Clinical Nutrition
7.
International
Journal of Food Sciences and Nutrition
8.
Journal of
American Dietetics Association
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part – III Semester –
VI
Home Science
June 2020 onwards
Paper Course XIII.Traditional Indian Textiles and
Embroideries
Total Credits: 6 Workload:
8 lectures per week
Theory:
4 Credits Theory:
4 Lectures per week
Practical:
2 Credit Practical:
4 Lectures per week per batch
(Each batch consisting of
10 to 12 students)
Objective;
1. To learn Traditional Textile and embroideries
2. To develop entrepreneurship skills in basic and traditional embroidery and stitches.
Course Outcome:
Students will be able to
1. understand the
concept of Traditional Indian textile.
2. demonstrate
skills in Traditional Indian Embroideries.
3. acquaint skill of basic and traditional embroidery.
4. develop
entrepreneurship skills in traditional embroidery and stitches.
Theory: Theory lectures: 60
Module1
:Traditional Textiles of Maharashtra and Gujrat 15
1.1 History, technique,
designs and colour: Paithani of Maharashtra
1.2 History, technique,
designs and colour: Patolaof Gujrat
Module2
:Traditional Textiles of Banaras and West Bengal 15
2.1 History, technique, designs and
colour: Brocades of Banasar
2.2 History, technique, designs and
colour: Balucheri and Jamdani of West Bengal
Module3 : Basic
Indian Hand Embroidery Stitches 10
3.1 Material
required for Indian Hand Embroidery
3.2 Design and colour combination
used in Hand Embroidery
3.3 Basic Hand Embroidery Stitches-
Running, Back, Stem, Lazy-Dazy, Chain,
French
Knot, Feather, Bullion, Satin, Buttonhole and Herringbone Stitch
Module4
:Traditional Indian Hand Embroideries 20
History, Motiffs, Colour Combinations, Types of
Threads and Stitches used in-
4.1Kantha of West Bengal
4.2 Kasuti of Karnataka
4.3 Chikankari of Utter Pradesh
4.4 Kaida of kashmir
Practicals:
Practical lectures; 60
1. Material
used in Indian Hand Embroidery.
2. Selection,
drawing and tracing of motiffs.
3. Preparation
of embroidery samples of the following
Stitches:
Running, Back, Stem, Lazy-Dazy,
Chain, French Knot, Feather, Bullion,
Satin, Buttonhole and Herringbone
Stitch
4. Preparation
of samples of the following:
1. Kantha of
West Bengal
2. Kasuti of Karnataka
3. Chikankari of Utter Pradesh
4. Phulkari of Panjab
Methods of
Evaluation: Internal Practical Examination Total marks : 10
Nature
of Question Paper
Q.1:
Record Book 04
marks
Q.2:
Preparation of the following sample (Any One) 06 marks
Basic Hand Embroidery Stitches (Minimum Four
Stitches)
OR
Kantha/Kasuti/Chikankari/Phulkari
(06 marks: 02 marks for colour combination, 02 marks
for stitches uses, 02 marks for finishing and neatness)
Reference:
1.The Costumes and Textiles in
India, By Bhushan Brij Jamila, 1958,
D.B.Taraporwala Sons and Co. Ltd,
Bombay
2. The Kanthas of Bengal, By
Dhamija Jasleen , 1971, The Times of India
Annual.
3. Indian Embroideries, By Irwin
and Hall, published by S.R.Bastikar, P.B. 28,
Ahmedabad
4. Kasuti of Karanataka, By Joshi
Indira Popular prakashan , Bombay,1963
5. Indian Embroidery By Savitri
Pandit
6. T raditional Indian Textiles by Parul B.
Abhishek Publications
7. Colourful Textiles of Rajasthan by Gulab Kothari Jaipur Printers
References:
1.
.Bajaj Amrit ,Creating Sketching for
Embroidery,Sonali Publications New Delhi.
2.
Naik Shailaja,Traditional embroideries of
India,A.P.H.Publishing Corporation New Delhi.
3.
Irwin
and Hall, Indian Embroideriespublished by S.R.Bastikar, P.B. 28,
Ahmedabad
4 Joshi Indira .Kasuti of
Karanataka1963Popular prakashan , Bombay
5.Parul B. .
Traditional Indian Textiles Abhishek Publications
6.Dhamija JasleenTheKanthas of
Bengal 1971, The Times of India
Annual.
7. Kothari Gulab. Colourful Textiles of
Rajasthan, Jaipur Printers
8 The Costumes and Textiles in India, By
BhushanBrij Jamila, 1958,
9 D.B.Taraporwala Sons and Co. Ltd, Bombay
10
Indian Embroidery BySavitriPandit
11Choudapurkar Anita,कर्नाटकी कशिदा,
स्वाती प्रकाशन, पुणे, २०१०
12Tyagi Anita,
Traditional Indian textiles, Sonali Publications, New Dehil, 20
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
Choice Based Credit System
B.A. Part - III Semester-VI
Home Science
June 2020 onwards
DSE Course XIV. Introduction to
Guidance and Counselling
Total Credits: 4
Workload : 4 lectures per week
Theory: 4 Credits Theory : 4 Lectures per week
Total Marks:50 (Theory-40,Sessional-10)
Objectives
:
1.To create awareness about
concept of guidance and counselling.
2. To understand
the qualities and skills of a good counsellor.
3.To acqiant with
different counselling process and techniques and application.
Course Outcomes:
The course enables
students -
1.To understand the basic concepts of guidance and counselling and its
importance
2.To know the qualities
and skills of a good counsellor
3.To become aware of the
ethical and professional issues
4.To understand the
process of counselling
5.To get acquainted to
educational and family counselling , role of teachers and its application
in schools and colleges
6.To become aware of the
application of counselling for parents, families, in marriage and
career
Theory: Theory
Lectures: 60
Module 1 : Introduction to
Guidance and Counselling
15
1.5 Definition and
importance of Guidance and Counselling, difference between guidance and
counselling.
1.6 Goals of
Counselling
1.7 Professional
and Ethical Issues
1.8 Characteristics
and skills of a counsellor
1.9
Module2 : Counselling Process and techniques.
2.1 Preparation of Counselling
2.2 Counselling relationship
2.3 Techniques of counselling.
2.4 Factors affecting the
counselling process
Module 3 : Educational
Counselling 15
3.1 Counselling the Elementary school
child
3.2 Counselling High school child
3.3 Counselling college student
3.4 Role of teacher in Counselling
Module 4 : Counselling
Application 15
4.1 Family Counselling
4.2 Pre-marital and Marital Counselling
4.3 Career Counselling
4.4 Counselling for
special children’s.
Sessional
work:
10 Marks
1. Preparation of
resource file.
2. Visit to family
court/ counselling centres/counselling centres for special children’s and report writing
References:
·
Rao N.S. (2006), Counselling and Guidance, ISBN 0-07-460474-0, Tata
McGraw Hill Publishing Co. Ltd., New Delhi, India
·
Gibson L.R., Mitchell H.M. (2005), Introduction to Counselling and
Guidance, ISBN 81-297-1029-3, Pearson Education (Singapore) Pvt. Ltd., New
Delhi India.
·
“Marriage
and Family in India”, Kapadia K.M., Oxford University Press, Bombay.
·
Marriage and Famiy Development, Durall, E.M.
(1977), Lippincott Co.,
·
Philadelphia.
·
Courtship, Marriage and Family, Dyer E.D.
(1983), American Style, The Dorspy
·
Press,
Illinois.
·
Personal
Adjustment, Marriage and Family, Landis J.T. and Landis M.G., Prentice
·
Hall
International INC. 1975.
·
Encyclopedia of Marriage and Family.
·
The family,
its structures and functions, Coser Rose (1975). Mcmillion Publication,
New York.
·
Counselling
Psychology, Narayanrao S. (1991), 2nd edition, Reprint
2001, Tata
McGraw Hill
Publishing Company, New Delhi.
·
The Indian
Family in Transition, Augustine, J.S., Vikas Publishing House, New
Delhi.
·
Family and its relationship, Skinner
Periodicals:
1. Journal of Home
Science, Vadodara
2. Research Reach,
SNDT, Mumbai
3. Family
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE (AUTONOMOUS), KOLHAPUR
SYLLABUS
Choice Based
Credit System
B.A. Part –
III Semester-VI
HOME SCIENCE,
June 2020 onwards
COURSE – XV. ENTERPRENEURSHIP DEVELOPMENT
Total Credits: 4
Workload: 4 lectures per week
Theory:
4 Credits Theory: 4 Lectures
per week
Total Marks:50
(Theory-40,Sessional-10)
OBJECTIVES:
1.
To
acquaint the students regarding entrepreneurship.
2. To
understand qualities and problems of women entrepreneur.
3.
To know scope of Home Science Education for entrepreneurship development
COURSE OUTCOME:
Students will be able to
1.
Understand
the concept of entrepreneurship
2.
Prepare
project proposal for new enterprise
3.
Understand
the policies and schemes of Go’s and NGo’s regarding start up of enterprise
Theory: Theory
Lectures-60
Module 1. Entrepreneur
15 1.1 Meaning and
Definition of Entrepreneur
1.2 Qualities of Successful
Entrepreneur
1.3 Types of Entrepreneur
1.4 Obstacles to Become an
Entrepreneur
1.5 Challenges Before existing
Entrepreneur
Module II.
Entrepreneurship Development 15
2.1 Entrepreneurship - Concept,
Definition and Importance
2.2 Entrepreneurship Development
-Concept, Objective and Scope
2.3 Process of Entrepreneurship
Development
2.4 Problems of Entrepreneurship
Development
Module III:
Women Entrepreneurship 15
3.1 Concept and Functions of
Women Entrepreneurship
3.2 Qualities of Women
Entrepreneur
3.3 Problems and Remedies for
Women Entrepreneurship
3.4 Recent Trends in Women
Entrepreneurship
Module IV:
Entrepreneurship Through Home Science Education 15
4.1 Scope of Home Science
Education for Entrepreneurship
4.2 Micro,Small and Medium
Enterprises – Definition,Importance, Problems
4.3 Policies and Schemes for
Micro, Small and Medium Enterprises
PRACTICALS: 60
Practical 1. Preparation of
detail Project Report on any related topic
Practical 2.Study Visit to any
Small or Large Scale Industry
Practical 3. Interview of
Successful Women Enterprises in the Relevant Field
Practical 4. One week
training for skill development in any field and submission of report
Internal
Assessment: Total
Marks: 10
Scheme of
Practical Assessment:
Q. 1 Submission
of Record Book 05
marks
Q. 2 Submission
of Training Report with Viva-Voce 05 marks
References:
1. Taneja and Gupta S.L., Entrepreneurship Development,New
VentureCreation,Galgeha Publication Company, NewDelhi.
2.
DesaiV.,EntrepreneurshipDevelopment, Himalaya
publication House, Mumbai.
3.
Khanna and Chand Company Ltd.,
EntrepreneurialDevelopment, Ram Nagar
New Delhi.
4.
Deshpande
ManoharEntrepreneurship of Small Scale Industries, Deep and Deep Publication
New Delhi.
5.
Dr.A.K.Gawai, Fundamentals of Entrepreneurship-
FadakePrakashan ,Kolhapur.
6. सुधीर सेवेकर,उद्योजगता , संकल्पना आणि प्रेरणा
7. डॉ.जितेंद्र अहिरराव उद्योजकता, चिन्मय प्रकाशन औरंगाबाद
8. डॉ. शहा एन. व्ही.,उद्योजकतेची मुलतत्वे, निराली प्रकाशन, पुणे
PERIODICALS:
1. Maharashtra Journal of extension education.
2. उद्योजक MITCON, AURANGABAD.
3.
संपदा , मराठा चेंबर ऑफ कॉमर्स , मुंबई.
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice
Based Credit System
B.A. Part – III
Semister -VI
HOME SCIENCE,
June 2020 onwards
DSE Course – XVI. Extension For
Development
Total Credits: 4 Workload:
4 lectures per week
Theory: 4 Credits Theory: 4 Lectures per week
Total Marks:50
(Theory-40,Sessional-10)
Objectives:
1.To understand the concept of Education,
Communication and Extension Education.
2.To know the principles and use of
teaching methods.
3. To realize the use of the means of communication.
Course Outcomes:
The
students will be able to-
1. understand the concept of
extension for development
2. apply the principles and use of
extension teaching methods
3. utilise the means of
communication for extension development
Theory : THEORY LECTURES: 60
Module
1: Education & Communication 15
1.1
Teaching – Definition and Principles
1.2
Learning – Definition and Principles
1.3
Education – Definition, Meaning and Types
Module
2: Extension Education 15
2.1 Introduction, Definition and Objectives
2.2 Principles of Extensions education
2.3
Extension Education process
2.4
Extension workers: Definition and Qualities
Module
3:. Extension Teaching Methods 15
3.1 Definition and Classification of Extension
Teaching methods
3.2 Individual Contact Methods – Farm &
home visit, Telephone call, Personal letters
3.3 Group Contact Methods – General meeting,
Lecture, Demonstration, Workshop,Seminar,
Conferences,
Symposium
3.4
Mass contact methods – Radio, TV, Film shows, Puppet show, Drama, Street
play
Module 4.
Means of Communication in Extension Education
15
4.1 Communication – Definition, Process, Types
4.2 Audio visual aids - Meaning and Classification
4.3 Non projected Aids: Posters, Boards, Graphs,
Charts, Flash cards, Exhibition,
Booklets and Models
4.4 Projected Aids: LCD, Interactive board
4.5
Means of Advance Communication : ICT and
Social Networking
Sessional
Work:
1.
Preparation of Chart /Poster
2.
Preparation of Flash card/Folder
3.
Preparation of Booklet/Model
Internal
Assessment: 10 marks
Project
submission
05 marks
Viva
-voce 05 marks
References:
1.
Dhama O.P. and Bhatnagar O. P., (2003), Education for Communication, New
2.
Kumar and Hansra, (1997), Extension Education for Human Resource
Development,
Oxford and IBH Publishing Co. Pvt. Ltd., New
Delhi
3.
Barker, L. (1990), 'Communication', New Jersey, Prentice Hall, Inc, 171
4.
Devito, J. (1998), Human Communication, New York; Harper and Row
5.
Patri and Patri (2002); Essentials of Communication, Greenspan Publications
6.
A. Adivi Reddy, Extension Education
7.
A. S. Sandhu, Text Book on Agricultural Communication
8वैरागडे,मुळे (२०१२)
सामुदायिक विकास,विस्तार शिक्षण व महिला सबलीकरण विद्या बुक्स पब्लिशर्स औरंगाबाद.
9फरकाडे
,गोंगे(२००२) गृहविज्ञान विस्तारविद्या प्रकाशन नागपूर.
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit
System
B.A. Part – III Semester VI
HOME SCIENCE
June 2020 onwards
DSE- COURSE
No.E
-2 Bakery Science
TOTAL
CREDITS: 05
Workload: 8
lectures per week
THEORY:
03
Theory:
3 Lectures per week
PRACTICAL:
02
Practical:
4 Lectures per week per batch Total Marks – 50
(Theory - 40, Practical- 10) (Each batch consisting of 10 to 12
students)
Objectives:
1. To impart Students with Knowledge
related to bakeryScience.
2.To
introduce them to the techniques of cakes, biscuits and pastry
Processing.
Course
Outcomes:
Students
will be able to
1. understand the knowledge of bakeryScience.
2. apply the techniques ofcake,pastry and biscuit in own bakery
business .
3.
understand the concept of Food
Safety & cost Control.
THEORY
THEORYLECTURES
: 45
Module
I : Bakery Industry
05
Bakery industry and its scope in
the Indian economy.
Present Trends and Prospects.
Module
II : Cake and Pastry Science
Preparation of cakes – types of
cakes 20
Ingredients
used ; methods of batter
Preparation ; steps in cake making ;balancing of
Operational
faults in cake Processing and the remedial measuresPreparation of Pastry –
types of Pastries (Short Crust Puff / Flaky and choux Pastry ) ; ingredients;
Processing and evaluation Faults and
remedies.
Module
IV : Biscuit and Cooking Science
10
Preparation
of biscuits and cooking Types ; ingredients Processing and evaluation.
Module
V : Food Safety & cost Control 10
Key terms , factors affecting food Safety.
Food
additives used in baking.
Cost
control – food cost labour cost &
other costs.
PRACTICAL
PRACTICALLECTURES
: 60
Objective
:
To
equip Students With the necessary skill for cake biscuits and Pastry Processing.
1. Weights and measures
selection of raw material.
2. Preparation Sensory
evaluation and Packaging of cakes
·
Fatless
sponge cakes
·
Shortened
cakes
·
Eggless
cakes
·
Muffins
and brownies
3. Preparation sensory
evaluation and Packaging of Pastries
·
Short
crust
·
Puff
/ flaky
·
Choux
pastry
4. Preparation sensory
evaluation and Packaging of biscuits
References:
·
Dubey
SC Basic Baking Science and Craft Society of Indian Bakers ,Delhi 2007.
· Encyclopedia of Food Science and Technology
,Academic Press.1993.
· Khanna K Gupta s, Seth R, Mahana R, Rekhi T.
The Art and Science of Cooking Phoenix Publishing House Private Limited
,Delhi.2004.
· Matz A. Bakery Technology and Engineering
CBS Publishers,Delhi1998
· Da^. rajakumaarkaMbaLo- Anna saMrxaNamaohta,piblaiSaMga ha}sapuNao
· BaalacaMd` jaaoSaI-flasaMrxaNa
“Education for knowledge, Science and Culture”
Shikshanmaharshi Dr. BapujiSalunkhe
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE (AUTONOMOUS), KOLHAPUR
B .A. PART –III CBCS Syllabus with effect from June 2020
REVISED SYLLABUS (SEMESTER PATTERN) FOR B.A. III – HOME SCIENCE
CBCS
PATTERN
SEC IV: Home Based Catering
– II
(CREDITS: THEORY2)
Course outcomes
After completion of
the course, students will be able to:
1. Understand types
of food service systems
2. Understand
resources required for food service systems
3. How to plan and
make a good project proposal
4. Understand
marketing and selling strategies
Unit I Food Service Systems
·Types
of food service systems
a) Conventional
b) Commissary
c) Ready prepared
d) Assembly/serve.
·Do’s&Don’ts
in home-based catering
Unit 2 Resources
· Money
· Manpower
· Time
· Facilities and
equipment
· Utilities
Unit 3 Planning
of A Food Service Unit
· Preliminary
Planning
Survey of types of units,
identifying customers, menu, operationsand delivery
· Planning the set
up:
a) Identifying resources
b) Developing Project plan
c) Determining investments
d) Project Proposal
Unit 4 Marketing
& Selling strategies
a) Marketing strategies –
1. Product strategy
2. Service strategy
3. Pricing strategy
b) Selling Strategies –
1: Build a Genuine Relationship with Your Prospect.
2: Give Before You Take.
3: Demonstrate Your Expertise and Credibility.
4: Use Time-Based Deadlines.
RECOMMENDED
READINGS
· West B Bessie
& Wood Levelle (1988) Food Service in Institutions 6th Edition Revised
By Hargar FV, Shuggart SG,
&Palgne Palacio June, Macmillian Publishing Company
New York.
· Sethi Mohini
(2005) Institution Food Management New Age International Publishers
· Knight J B
&Kotschevar LH (2000) Quantity Food Production Planning &
Management 3rd edition John
Wiley & Sons
· Philip E Thangam
(2008) Modern Cookery for teaching and Trade Part I & II Orient
Longmam
· Taneja S and
Gupta SL ( 2001) Enterpreneurship development, Galgotia Publishing
Syllabus
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit System
B.A. Part – I Semester-1
HOME SCIENCE,
June 2018 onwards
Sr. No.
|
Theory
and Practical
|
Teac-hing hours
|
cred-its
|
Module1
|
Basic concepts in food and nutrition 07
1.
Basic terms used in study of
food and nutrition
2.
Understanding relationship
between food, nutrition and health
3.
Functions of food
Practicals :
1. Weights and measures.
2. Terms used in food preparation, One serving concept.
A)
Beverages: Hot
tea/coffee, Milk shake/lassi, fruit based beverages
B) Soups:
Broth,
plain and cream soups
|
15
|
1
|
Module2
|
Food
Groups 07
Selection,
nutritional contribution and changes during cooking of the following food
groups:
1.
Cereals
2.
Pulses
3.
Fruits and vegetables
4.
Milk & milk products
5.
Eggs
6.
Meat, poultry and fish
7.
Fats and Oils
Practicals: 08
A) Cereals: Boiled rice/pulao,
chapatti/paratha, puri
B) Pulses: Whole, dehusked
C) Vegetables: curries, dry preparations
D) Milk and milk products: Kheer, custard
|
15
|
1
|
Module3
|
Nutrients 08 Functions,
dietary sources and clinical manifestations of deficiency/ excess of the
following nutrients:
1.
Carbohydrates, lipids and
proteins
2.
Fat soluble vitamins-A, D, E
and K
3.
Water soluble vitamins –
thiamin, riboflavin, niacin and vitamin C
4.
Minerals – calcium, iron,
iodine and zinc
Practicals
07
A) Vit.A rich Dish
B) Thiamine (Vitamin B1)/
Vitamin C rich Dish
C) Iron / Calcium rich Dish
|
15
|
1
|
Module4
|
Methods of Cooking and Preventing Nutrient
Losses 08
1.
Dry, moist, frying and
microwave cooking
2.
Advantages, disadvantages and
the effect of various methods of cooking on nutrients
3.
Minimizing nutrient losses
Practicals 07
Methods of
cooking –one practical each
|
15
|
1
|
Sem I
|
Theory/sem-end exam
|
Practical/internal evaluation
|
Credits
| |
DSE I
|
40 marks
|
10 marks
|
1
| |
Journal Submission
|
4
| |||
Preparation
|
2
| |||
Tasting
|
2
| |||
Presentation
|
2
| |||
Syllabus
Shri Swami Vivekanand Shikshan Sanstha’s
VIVEKANAND COLLEGE ( AUTONOMOUS ) KOLHAPUR
SYLLABUS
Choice Based Credit System
B.A. Part – I Semester-II
HOME SCIENCE,
June 2018 onwards
Sr. No.
|
Theory
and Practical
|
Teaching hours
|
cred-its
|
Module1
|
Introduction to Family Resource Management 07
1) Concept of Management and family
Management
2) Process of family resource management
3) Qualities of family management in Home
Maker
4) Motivational factors in Management
Practicals : 08
1. Application of
motivational factors of management
in day to day life
|
15
|
1
|
Module2
|
Family Resources 08
1)
Concept ,classification and characteristics of family
resources
2) Factors
affecting on utilization of resources
3) Maximizing
use of resources for conservation, concept of
SWOC analysis for conservation of family
analysis
4) Concept
of Decision Making, Types of decision
making
Practicals :
1. Identification
and development of self as a resource
SWOT analysis
2.Building Decision Making abilities through
Management
|
15
|
1
|
Module3
|
Management of Specific Family Resources 08
1) Time – Definition, classification, steps
in management
2)Energy– Definition, classification, steps
in management
3) Money– Definition, classification, steps
in management
Practicals 07
1. Preparation of
time plans for self and family
2. Money and time
management for self and family
|
15
|
1
|
Module4
|
Functions of
Management
07
1)
Decision Making - concept and types
2) Planning -
concept and types
3) Supervising
- concept and types
4) Controlling
- concept and types
5) Organizing - concept and types
6) Evaluation
- concept and types
Practicals
1. Event planning
Management and evaluation - with reference to - Managerial Process
|
15
|
1
|
Sem II
|
Theory/sem-end
exam
|
Practical/internal
evaluation
|
Credits
|
|
DSE II
|
40 marks
|
10 marks
|
1
|
|
Journal
Submission
|
05
|
|||
Viva-voice
|
05
|
|||
Sr. No
|
Paper No
|
Semester
|
Name of the subject
|
Distribution of Marks
|
||
Theory
|
Practical
|
Total
|
||||
1
|
III
|
III
|
Basics of
Interior Design
|
40
|
10
|
50
|
2
|
IV
|
III
|
Introduction
to Food Safety and Preservation
|
40
|
10
|
50
|
3
|
V
|
IV
|
Fundamentals
of Textile Science and Apparel Construction
|
40
|
10
|
50
|
4
|
VI
|
IV
|
Introduction to Human Development
|
40
|
10
|
50
|
Sr. No
|
Paper No.
|
Semester
|
Name of the subject
|
Teaching Scheme
|
||
Theory Lecturs / week
|
Practical’s/ Lectures/ week/ batch
|
Total
|
||||
1
|
III
|
III
|
Basics of
Interior Design
|
2
|
2
|
4
|
2
|
IV
|
Introduction
to Food Safety and Preservation
|
3
|
2
|
4
|
|
3
|
V
|
IV
|
Fundamentals
of Textile Science and Apparel Construction
|
2
|
2
|
4
|
4
|
VI
|
Introduction to Human Development
|
2
|
2
|
4
|
|
Old (Semester Pattern)
|
New (Semester Pattern)
|
|||
Paper No.
|
Title of the Paper
|
Paper No.
|
Semester
|
Title of Paper
|
III
|
Applied
Arts and Housing
|
III
|
III
|
Basics
of Interior Design
|
IV
|
Food
Preservation, Bakery and Confectionary
|
IV
|
III
|
Introduction
to Food Safety and Preservation
|
V
|
Textile
Science and Clothing
|
V
|
IV
|
Fundamentals
of Textile Science and Apparel Construction
|
VI
|
Prenatal Period to Early Childhood
|
VI
|
IV
|
Introduction to Human Development
|
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