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December 19, 2018 (1)

D A Y A L B A G H E D U C A T I O N A L I N S T I T U T E DEPARTMENT OF HOME SCIENCE (FACULTY OF ARTS) B.A., B.A. Social Science & B.Sc. (Home Science): 2017-18 Course

Number Course Title Credits End Sem.

Exam.Exists Theory/

Practical

HSH101 NUTRITION AND HOME MANAGEMENT 3.0 Yes T

HSH102 CHILD DEVELOPMENT AND TEXTILE 3.0 Yes T

HSW101 HANDICRAFT I 2.0 No P

HSW102 BASICS OF HAND EMBROIDERY I 2.0 No P

HSW104 FOOD PRESERVATION I 2.0 No P

HSW105 BAKERY AND CONFECTIONARY I 2.0 No P

HSW106 BASICS OF COOKING I 2.0 No P

HSW107 HANDKNITTING, CROCHETING&QUILTING I 2.0 No P

HSM101 BASICS OF FOOD & NUTRITION 3.0 Yes T

HSM102 INTRODUCTION TO TEXTILES 3.0 Yes T

HSM103 FOODS PRACTICAL 2.0 Yes P

HSM104 SEMINAR ON HSM101 & HSM102 0.5 No P

HSM105 GENERAL PSYCHOLOGY 3.0 Yes T

HSM106 HUMAN PHYSIOLOGY 3.0 Yes T

HSM107 SEMINAR ON HSM105 & HSM106 0.5 No P

HSM108 COMPUTER BASICS 4.0 Yes T

HSH281 HOUSEHOLD MANAGEMENT 3.0 Yes T

HSW201 HANDICRAFT II 2.0 No P

HSW202 EMBROIDERY OF UTILITY ARTICLES 2.0 No P

HSW204 FOOD PRESERVATION II 2.0 No P

HSW205 BAKERY AND CONFECTIONARY II 2.0 No P

HSW206 BASICS OF COOKING II 2.0 No P

HSW207 HANDKNITTING,CROCHETING&QUILTING II 2.0 No P

HSM201 DYNAMICS OF HUMAN COMMUNICATION 3.0 Yes T

HSM202 BASICS OF PATTERN MAKING & SEWING 3.0 Yes T

HSM203 BASICS OF CLOTHING PR. 2.0 Yes P

HSM204 SEMINAR ON HSM201 & HSM202 0.5 No P

HSM205 ELEMENTS OF ECONOMICS 3.0 Yes T

HSM206 CHILD IN THE INDIAN FAMILY 3.0 Yes T

HSM207 SEMINAR ON HSM205 & HSM206 0.5 No P

HSM208 GENDER & SOCIAL JUSTICE 3.0 Yes T

HSM209 APPROACHES & AV-AIDS FOR SOCIAL DEV. 3.0 Yes T

HSM210 LIFE SCIENCE 3.0 Yes T

HSM301 HUMAN DEVELOPMENT I 4.0 Yes T

HSM302 HUMAN DEVELOPMENT PR. I 2.0 Yes P

HSM303 EXT. EDU. & COMMUNITY DEVELOPMENT 4.0 Yes T

HSM304 EXT. EDU.& COMMUNITY DEVELOP. PR. 2.0 Yes P

HSM305 SEMINAR ON HSM301 & HSM303 0.5 No P

HSM306 TEXTILE AND FASHION DESIGN 4.0 Yes T

HSM307 TEXTILE AND FASHION DESIGN PR. 2.0 Yes P

HSM308 ELEMENTS OF BIOCHEMISTRY 4.0 Yes T

HSM309 SEMINAR ON HSM306 & HSM308 0.5 No P

HSM310 INTRO.TO FAMILY RESOURCE MNGT. 4.0 Yes T

HSM311 INTRO.TO FAMILY RESOURCE MNGT. PR. 2.0 Yes P

HSM312 DEVELOPMENT COMMUNICATION 4.0 Yes T

HSM401 JOURNALISM & ADVERTISING 4.0 Yes T

HSM402 JOURNALISM & ADVERTISING PR. 2.0 Yes P

HSM403 INTERIOR DESIGNING & DECORATION 4.0 Yes T

HSM404 INTERIOR DESIGNING & DECORATION PR. 2.0 Yes P

HSM405 SEMINAR ON HSM401 & HSM403 0.5 No P

HSM406 WET PROCESSING OF TEXTILES 4.0 Yes T

HSM407 WET PROCESSING OF TEXTILES PR. 2.0 Yes P

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HSM408 FAMILY& COMMUNITY EDU.FOR CHILD DEV. 4.0 Yes T

HSM409 SEMINAR ON HSM406 & HSM408 0.5 No P

HSM410 COMMUNITY NUTRITION 4.0 Yes T

HSM411 COMMUNITY NUTRITION PR. 2.0 Yes P

HSM412 CARE & WELLBEING IN HUMAN DEV. 4.0 Yes T

HSM501 CHILDREN WITH SPECIAL NEEDS 5.0 Yes T

HSM502 HOUSING 5.0 Yes T

HSM503 EXT. TRAINING & ENTREPRENEURSHIP DEV. 5.0 Yes T

HSM504 TEXTILE CHEMISTRY & TESTING 5.0 Yes T

HSM505 HOUSING-PR. 3.0 Yes P

HSM506 TEXTILE CHEMISTRY & TESTING PR. 3.0 Yes P

HSM507 APPAREL CONSTRUCTION PR. 3.0 Yes P

HSM601 HUMAN DEVELOPMENT II 5.0 Yes T

HSM602 THEORIES OF HUMAN DEVELOPMENT-I 5.0 Yes T

HSM603 NUTRITION THROUGH LIFE SPAN 5.0 Yes T

HSM604 COMSUMER STUDIES 5.0 Yes T

HSM605 HUMAN DEVELOPMENT II-PR. 3.0 Yes P

HSM606 NUTRITION THROUGH LIFE SPAN PR. 3.0 Yes P

M.Sc. Home Science & M.Phil. Home Science: 2017-18 Course

Number Course Title Credits End Sem.

Exam.Exists Theory/

Practical

HSM701 STATISTICS 4.0 Yes T

HSM702 METHODS OF CHILD STUDY 4.0 Yes T

HSM703 THEORIES OF HUMAN DEVELOPMENT-II 4.0 Yes T

HSM704 INSTITUTIONAL FOOD ADMINISTRATION 4.0 Yes T

HSM705 METHODS OF CHILD STUDY PR. 4.0 Yes P

HSM706 INSTITUTIONAL FOOD ADMN. PR. 4.0 Yes P

HSM707 APPAREL PRODUCTION & DESIGNING 4.0 Yes T

HSM708 PERSONAL AND FAMILY FINANCE 4.0 Yes T

HSM709 APPAREL CONSTRUCTION PR. 4.0 Yes P

HSM803 EARLY CHILDHOOD CARE & EDUCATION 5.0 Yes T

HSM804 EARLY CHILDHOOD CARE & EDU.-PR. 3.0 Yes P

HSM807 THERAPEUTIC NUTRITION 5.0 Yes T

HSM808 THERAPEUTIC NUTRITION PR. 3.0 Yes P

HSM809 ADVANCED FAMILY RESOURCE MNGT. 5.0 Yes T

HSM810 ADVANCED FAMILY RESOURCE MNGT. PR. 3.0 Yes P

HSM811 MENTAL HEALTH IN DEVEL. PERSPECTIVE 5.0 Yes T

HSM812 MENTAL HEALTH IN DEV. PERS.-PRACT. 3.0 Yes P

HSM001 BASIC RES. METH., STAT. TOOLS & ANAL. 4.0 Yes T

HSM002 PRE-DISSERTATION 4.0 No P

HSM901 DISSERTATION 12.0 Yes P

HSM902 EXT.PROGRAMME:DESIGN &EVALUATION 4.0 Yes T

HSM903 EXT.PROGRAMME:DESIGN& EVALUATION PR. 4.0 Yes P

HSM951 DISSERTATION I 8.0 Yes P

HSM952 DISSERTATION II 16.0 Yes P

HSM953 SELF STUDY COURSE 4.0 Yes P

HSM954 ADV. RESEARCH METHODOLOGY& ANALYSIS 4.0 Yes T

HSM955 ENTREPRENEURSHIP DEVEL. FOR WOMEN 4.0 Yes T

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December 19, 2018 (3)

Course Number: HSH101, Course Title: NUTRITION AND HOME MANAGEMENT Class: BA, Status of Course: HALF COURSE, Approved since session: 2015-16

Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: INTTRODUCTION TO NUTRITION & MACRO NUTRIENTS [07 pds]

(a) Definition of Food, Nutrition and Nutrients (b) Functions of Food-Physiological, Social and Psychological (c) Nutrients: (i) Protein-Essential amino acids, functions, food sources, requirements and deficiency (ii) Carbohydrates and Fats-Definition, classification, functions, food sources, requirement, deficiency and effect of over intake.

UNIT 2: INTTRODUCTION TO MICRO NUTRIENTS [08 pds]

(a) Functions, sources and deficiency with respect to following: Minerals-Calcium, Phosphorous, Iron and Iodine (b) Fat soluble vitamins-Vitamin A, D, E, K (c) Water soluble vitamins-B1, B2, Niacin B6 & Vitamin C.

UNIT 3: COOKING AND MEAL PLANNING [08 pds]

(a) Cooking- Objectives of cooking, different methods of cooking and their effect on Nutritive Value (b) Meal Planning- Objectives of Meal Planning, Underlying factors which should be considered before planning a meal (c) Principles of art-Harmony, Balance, Rhythm, Proportion and Emphasis.

Application of principles of art in home.

UNIT 4: MANAGEMENT OF HOME [08 pds]

(a) Meaning of Home Management (b) Steps involved in Home Management-Planning, Organisation Controlling and Evaluation (c) Resources available, Human and Non-human.

UNIT 5: SAVINGS & STANDARD OF LIVING [08 pds]

(a) Standard of Living-Meaning, factors affecting standard of living, how to achieve a better standard of living (b) Saving-Meaning and importance of saving ways of the family saving.

Insurance-Meaning, importance and schemes. Bank-Functions and accounts. Post Office.

SUGGESTED READINGS:

Swaminathan M: HANDBOOK OF FOOD AND NUTRITION Gross & Crandall: MANAGEMENT FOR MODERN FAMILIES

Course Number: HSH102, Course Title: CHILD DEVELOPMENT AND TEXTILE Class: BA, Status of Course: HALF COURSE, Approved since session: 2015-16 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: INTTRODUCTION [07 pds]

(a) Meaning and importance of child development (b) Stages of Development (c) Development of Child (i) Physical Development from 0-12 years of age, Factors affecting Physical Development (ii) Motor Development: Importance, motor development from 0-12 years of age. Determinants of motor development.

UNIT 2: SOCIAL AND EMOTIONAL DEVELOPMENT [08 pds]

(a) Social Development: Meaning and nature, stages of social development (0-12 years), Factors influencing social development (b) Emotional Development: Characteristics of children’s emotions, some childhood emotions-fear shyness, anger, jealousy, curiosity, affection.

UNIT 3: BEHAVIOUR PROBLEMS & TEXTILE TERMINOLOGY [08 pds]

(a) Behaviour problems of children: Bed-wetting, stealing, nail-biting, thumb-sucking, stammering.

(b) (i) Importance of Textile (ii) Introduction to textile terminology-Cloth, fabric, loom, warp, weft, count of cloth, fibre, yarn, spinning, weaving, knitting, felting, bonding, finishing, dying, printing and quilting.

UNIT 4: KNOWING ABOUT FABRICS [08 pds]

(a) Fabric manufacture-spinning, weaving, knitting and non-woven (b) Classification of textile fibers (c) Common properties of fabrics-Luster, feel, appearance (d) Identification of cellulose, protein and synthetic fabrics.

UNIT 5: CLOTHING SELECTION [08 pds]

(a) Study of various factors affecting selection of clothing-selection for a college going students (b) Factors effecting selection of any household textile material.

SUGGESTED READINGS:

Hurlock EB: CHILD DEVELOPMENT Devdas RP: CHILD DEVELOPMENT

McCandless: CHILDREN'S BEHAVIOUR AND DEVELOPMENT Hollen & Saddler: TEXTILES

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Course Number: HSW101, Course Title: HANDICRAFT I

Class: BA/BSc(HS),Status of Course: WORK EXPERIENCE, Approved since session:2007-08 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

 (a) Soft toys and (b) Making toys from paper, fur, can, and other left over or waste materials:

(i) Table mats (ii) Doormats (iii) Lamp shades (iv) Chandelier (v) News paper and magazine stand (vi) Coaster set (vii) Purses (viii) Mobile holders (ix) Pencil stand (x) Dust bins.

 Flower-making: Any five types be prepared out of paper, stocking, ribbon, bread, velvet cloth, organdy or any type of waste products.

 Preparation of one decorative article for submission.

Course Number: HSW102, Course Title: BASICS OF HAND EMBROIDERY I

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

 Helpful hints for Embroidery. What is embroidery, suitability of design and stitches, garment style, location, Fabric texture, and use of embroidered articles.

 Study of basic stitches of Embroidery- Preparation of twenty samples using the following stitches- Running stitch, Stem stitch, Chain stitch, Fly stitch, Straight stitch, Lazy-Daisy stitch, Back stitch, Satin stitch, Long & Short stitch, Cross stitch, Couching stitch, Couched Trellis stitch, French-knot stitch, Double-knot stitch, Feather stitch, Herringbone stitch, Buttonhole stitch, Spider stitch, Sindhi Mirror work & open chain stitch.

 Preparation of any one article-Table mats, Wall hanging, Sofa back set, Duchess set or Table cloth.

Course Number: HSW104, Course Title: FOOD PRESERVATION I

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 1998-1999.

Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

 General Principles of food preservation: (a) Food spoilage- different agents which are responsible for spoilage (b) Sources of contamination

 Fruit juices, squashes, cordials and sherbets (a) types of fruit beverages (b) steps involved in preparation of fruit beverages (c) Preservation methods

 Preparation of squash from seasonal fruits

 Preparation of cordials (3)

 Preparation of sherbets (3)

Course Number: HSW105, Course Title: BAKERY AND CONFECTIONARY I

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16.

Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Theory: (a) Brief introduction of confectionery (b) Difference between bakery & confectionery (c) Weighing, measuring and its importance in bakery (d) Functions of ingredients of cake (e) Icing- kinds methods & problems (f) Biscuit making methods & problems.

Practical: (a) Sweet biscuit-(i) plain biscuits (ii) nut biscuits (iii) check board biscuits (b) Jam Tarts (c) Cookies (d) Naan-Khatai (e) Salted biscuits (i) Plain salted biscuits (ii) khara biscuits (iii) Cheese biscuits (f) Patties (g) Cake-birthday cake & fruit cake (h) Pastry (i) Icing (j) Preparation of Brownies.

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December 19, 2018 (5)

Course Number: HSW106, Course Title: BASICS OF COOKING I

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-2016.

Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52 UNIT 1

Cereal Cooking- at least 4 recipes

(a) Uses of Cereal for Sweet, (b) Savory, (c) Breakfast.

UNIT 2

Pulse Cooking- at least 4 recipes each

(a) As snacks, (b) As main dish, (c) As Sweet dish UNIT 3

Milk Cooking- at least 4 recipes each

(a) As Beverages, (b) As Sweet dishes, (c) Uses of Khoa, (d) Uses of Chhainna UNIT 4

Sugar Cooking- at least 2 recipes each

(a) For Syrups, (b) For Squashes, (c) For Sherbets, (d) For Sweets.

UNIT 5

Fruit and Vegetable Cooking- at least 2 recipes each

(a) As Salads, (b) Soups, (c) As main dishes, (d) As Preservers.

Course Number: HSW107, Course Title: HANDKNITTING,CROCHETING&QUILTING I Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2007-08 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Knitting: (a) Plain stitch (b) Open work pattern (c) Coding and decoding of knitting terminologies (d) Preparation of any one garment i.e. baby suit (cap, socks, sweater).

Crotchetching: Purse, bag, muffler, lace, stole using crotchet.

Quilting: Preparation of any one item with Quilting technique (a) A decorative item (b) Shoulder bag/hand bag (c) layette.

Course Number: HSM101, Course Title: BASICS OF FOOD & NUTRITION

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:4 (L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: RELATIONSHIP OF FOOD NUTRITION & HEALTH [10 pds]

(a) Concept of food, nutrition, health and dietetics (b) Food Groups and their Importance in Meal- Planning (c) Functions of Foods (Physiological, Psychological & Social).

UNIT 2: COMPOSITION STRUCTURE, NUTRITIVE CONTRIBUTION & EFFECT OF COOKING ON [12 pds]

(a) Cereals and Pulses (b) Fruits and Vegetables (c) Milk and Milk products (d) Meat, fish, egg and poultry (e) Fats and Oils (f) Sugar & Jaggery (g) Novel foods-Textured Soya products and instant foods.

UNIT 3: METHODS OF COOKING & FOOD SAFETY [10 pds]

(i) Methods of Cooking (ii) Food Adulteration (iii) Food standards- FPO, Agmark, FSSAI, (iv) Causes of food spoilage (Bacteria, Yeast, Mould and Fungus)

UNIT 4: MACRO, MICRO NUTRIENTS-VITAMINS [10 pds]

(i) Energy Producing, body building nutrients and deficiency. (ii) Functions, sources and definition of vitamins.

UNIT 5: MICRO NUTRIENTS MINERALS, WATER & FIBRE [10 pds]

(i) Water and its functions in the body (ii) Fibre and its importance in diet (iii) Methods of conserving nutrients during cooking (iv) Functions, sources and definition of minerals.

SUGGESTED READINGS:

Hughes & Bennion: INTRODUCTORY FOODS Hughes & Bennion: FOODS- JUSTIN, RUST AND VAIL Glayds C Peckham: PRINCIPLES OF FOOD PREPARATION Griswold: EXPERIMENTAL STUDY OF FOODS

Jacob Thankamma: FOOD ADDITIVES Mishra Usha: AAHAR EVAM POSHAN VIGYAN

Shankuntala N: FOODS, FACTS AND PRINCIPLES Malhan Gupta & Jain: NUTRITION & HOME MANAGEMENT

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Course Number: HSM102, Course Title: INTRODUCTION TO TEXTILES

Class: BA/BSc (HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits: 3, Periods (50 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: TEXTILES [07 pds]

(a) Introduction (b) Its importance in day to day life (c) Scope (d) Classification of textile fiber on the basis of their source (e) Fiber theory (f) General properties of fibers-primary and secondary.

UNIT 2: MANUFACTURE, PROCESSING, PROPERTIES AND USES [08 pds]

(a) Cellulosic Fibers-cotton, Linen (b) Protein Fibers-Wool, Silk (c) Synthetic/Manmade fibers-Nylon, Polyester, Acrylic, Rayon.

UNIT 3: YARN [08 pds]

(a) Definition of Yarn, Yarn Twist, Yarn Properties (b) Manufacture of Yarn (i) Mechanical spinning (Ring and Rotor spinning) (ii) Chemical spinning (c) Types of Yarn (i) Simple Yarns (ii) Novelty Yarns (iii) Textured Yarns (d) Effect of twist on Yarn Strength.

UNIT 4: FABRIC [08 pds]

(a) Different fabric construction techniques (Weaving, Knitting, Felting, Braiding, Non-wovens) (b) Weaving of Cloth-Terminologies and Steps in Weaving (c) Parts of looms-Warp beam, Harness, Heddles, Shuttle, Reed and Cloth beam (d) Types of weaves-Basic and Decorative (e) Introduction to knits.

UNIT 5: FIBRE IDENTIFICATION TESTS [08 pds]

Fibre identification tests- Visual, burning, microscopic and chemical (a) Yarn identification – single, ply, cord, textured, elastic, monofilament, (b) Fabric count using pick glass, (c) Weaves identification and their design interpretation on graph.

SUGGESTED READINGS:

Colbmen P Bernard: TEXTILES FIBER TO FABRIC Hollen & Saddler: INTRODUCTION TO TEXTILE

Hess KP: TEXTILES, FIBER AND THEIR USE Trotman: TEXTILE FIBER SCIENCE

Gupta & Bajaj: °ü<Ç ºÉä xÉɪɱÉÉäxÉ iÉEò Joseph M: INTRODUCTION TO TEXTILES

Course Number: HSM103, Course Title: FOODS PRACTICAL

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2015-2016 Total Credits:2, Periods(55 mts. each)/week:4(L-0+T-0+P/S-4), Min.pds./sem.:52

UNIT 1

(a) Estimation of Protein content of: (i) Soya bean, (ii) Arhar Dal, (iii) Chana Dal, (b) Preparation of popular Indian pulse recipes, (c) Preparation of recipes from sprouted pulses, (d) Preparation of recipes using fermented pulse products.

UNIT 2

(a)Cereal preparations in the Indian diets, (b) Study of the gluten content of dough, (c) Preparation of recipes where gelatinization and gluten formation takes place.

UNIT 3

(a) Study of the smoke points of mustard oil, any refined oil and ghee, (b) Preparation using deep and shallow frying methods, (c) Estimation of the fat content of: (i) Mustard seed, (ii) Seasame seed, (d) Demonstration of the role of fat in cake and Halva Preparation.

UNIT 4

(a) Study of the adulterants in samples of: (i) Milk, (ii) Haldi, (iii) Pure ghee, (iv) Honey, (v) Common salt, (vi) Mustard oil

UNIT 5

(a) Study of different stages of sugar cooking: (i) Crystallization, (ii) Caramalisation, (iii) Preparation of recipes using 1 and 3 thread sugar consistency

Course Number: HSM104, Course Title: SEMINAR ON HSM101 & HSM102

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 1998-1999 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13 Based on course no. HSM102 & HSM102.

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December 19, 2018 (7)

Course Number: HSM105, Course Title: GENERAL PSYCHOLOGY

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: PSYCHOLOGY [7 pds]

(i) Definition (ii) Psychology as an Art and Science (iii) Nature and scope of studying Psychology in Home Science/ Human Development (iv) Methods of study.

UNIT 2: MOTIVATION & EMOTIONS [8 pds]

(a) Motivation: (i) Definition-nature (ii) Defining motivational terms-drive, need, motives, motivational cycle, instrumental behaviour goals (iii) Classification of motives-Primary and secondary (b) Emotions- (i) Definition & nature (ii) Emotions as a source of energy (iii) Basic Emotions- Pleasant and unpleasant.

UNIT 3: HUMAN LEARNING & MEMORY [8 pds]

Learning: (i) What is learning (ii) Factors in Learning (a) Arousal and motivation (b) Association (c) Reinforcement (d) Clarity of Stimulus (e) Repetition (iii) Kinds of Learning- (a) Classical conditioning (b) Operant Conditioning (c) Verbal Learning (d) Motor Learning (e) Trial and error (f) Imitation (g) Insight learning (h) Symbolic Learning.

MEMORY: (i) What is memory-definition & types of memory-short term and long term (ii) Methods of better learning-part & whole, spaced and unspaced and over learning (iii) Remembering and Forgetting: Meaning and reasons.

UNIT 4: INTELLIGENCE [8 pds]

(a) Definition (b) Heredity/environment (c) Concept of Intelligence/Multiple Intelligence.

UNIT 5: PERSONALITY [8 pds]

(a) What is personality (b) Development and shaping of personality-factors effecting development (c) Defence mechanism and coping behaviour.

SUGGESTED READINGS:

Morgan CT & King R: INTRODUCTION TO PSYCHOLOGY Munn NL: INTRODUCTION TO PSYCHOLOGY

Course Number: HSM106, Course Title: HUMAN PHYSIOLOGY

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1 [8 pds]

(a) Skeletal System-Joints and Movements; (b) Digestive System-Anatomy and physiology of the alimentary canal, liver, pancreas and gall bladder; (c) Circulatory System-Heart, Blood, Blood cells, major arteries, veins, clotting, plasma and serum.

UNIT 2 [8 pds]

(a) Respiratory System (b) Excretory System.

UNIT 3 [8 pds]

(a) Male and female Reproductive System-(i) Sex determination (ii) Fertilization (iii) Ovulation &

Menstrual Cycle (iv) Conception.

UNIT 4 [8 pds]

(a) Nervous System- (i) Nerve cell-structure and functions (ii) Brain (iii) Central Nervous System (iv) Reflex action (b) General Study of Sensory Organs.

UNIT 5 [7 pds]

(a) Endocrine System-Functions of various endocrine glands (b) Body Fluids-Water and electrolyte balance.

SUGGESTED READINGS:

Gayten WB Saunide: PHYSIOLOGY OF HUMAN BODY

W Gorden Sears & WS Winwood: ANATOMY & PHYSIOLOGY Pearce Evelyn: ANATOMY & PHYSIOLOGY

Course Number: HSM107, Course Title: SEMINAR ON HSM105 & HSM106

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 1998-1999 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13 Based on the courses no. HSM105 & HSM106.

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Course Number: HSM108, Course Title: COMPUTER BASICS

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:4, Periods(55 mts. each)/week:6 (L-2+T-0+P/S-4), Min.pds./sem.:78

UNIT 1: FUNDAMENTALS OF COMPUTERS [15 pds]

(a) Components of Computers (b) Input/Output device (c) Representation of Data- file, folders (d) File organization and access (e) Overview of Internet and its use.

UNIT 2: MS WINDOWS [15 pds]

(a) Introduction (b) Running multiple programme (c) Managing Files and Folders (d) Windows accessories and features (e) Features of control panel (f) Practical application of MS Windows

UNIT 3: MS WORD [16 pds]

(a) Starting MS Word (b) Creating and formating documents (c) Changing Fonts (d) Table creation, word art, object insertion (e) Autocorrect to evaluate a presentation, Spell check, Thesaurus (f) Page set up, page preview (g) Print a document.

Practical application of Word and its operations

UNIT 4: MS POWER POINT [16 pds]

(a) Starting M.S. Power Point (b) Using Auto Wizard to create a presentation (c) Preparing Presentation, Saving & Printing it (d) Adding a slide to a presentation (e) Using clipart, Wordart gallary (f) Adding special effects, setting timing note pages, slide show.

Practical exposure to MS PowerPoint and creating a presentation relevant for a stream of Home Science, Preparing slide-show using various features available.

UNIT 5: MS EXCEL [16 pds]

(a) Starting Excel (b) Worksheet, Cell, Inserting data in rows and columns (c) Alignment, Sorting Autosum of data (d) Generating graph (e) Page set up, print preview, printing worksheet.

Practical application of Excel and its operations.

Note: End semester examination will be theory based. Practical performance will be assessed through continuous evaluation along with other theory based tests. Instead of Class Test II a comprehensive practical test will be conducted to give significant weightage to practical understanding of the course.

SUGGESTED READINGS:

S Subramanium: INTRODUCTION TO COMPUTER Peter Norton: INTRODUCTION TO COMPUTERS DP Nagpal: MASTERING MICROSOFT OFFICE 2000

Course Number: HSH281, Course Title: HOUSEHOLD MANAGEMENT

Class: BSc Engg, Status of Course: NF HALF COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: FOOD 1 [07 pds]

(a) Functions of food: (i) physiological (ii) social (iii) psychological (b) Food group prescribed by ICMR (c) Meal management for the family.

UNIT 2: FOOD 2 [08 pds]

Functions sources, requirements and deficiency of: (a) Carbohydrates (b) Proteins (c) fats (d) vitamin A, D, E, K (e) B complex and vitamin C (f) Iron and calcium.

UNIT 3: HUMAN DEVELOPMENT [08 pds]

(a) Behaviour problems of childhood (b) Parent-Child relationship (c) Discipline (d) Immunization for the child.

UNIT 4: FAMILY RESOURCE MANAGEMENT [08 pds]

(a) Family and stages of family life cycle (b) Basics of Management Process (c) Budget making.

UNIT 5: CLOTHING AND TEXTILES [08 pds]

(a) Characteristics of textile fibres and fabrics (b) Common stains and household methods of removal of stains (c) Study of various factors affecting selection of clothing for various occasions for self.

SUGGESTED READINGS:

Moorthy Gayatri: FOOD AND NUTRITION

Devdas RP: A TEXTBOOK ON CHILD DEVELOPMENT Hurlock EB: CHILD DEVELOPMENT

Nickell & Dosey: A MANAGEMENT FOR FAMILY LIVING

Deulkar Durga: A GUIDE TO HOUSEHOLD TEXTILE AND LAUNDARY WORK Plugelia Tortora: TEXTILES

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Course Number: HSW201, Course Title: HANDICRAFT II

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2007-08 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

A. Decorative items of rural craft from leather, wood scrap and beads etc.

B. Collage Work: Preparation of any one article for decoration C. Preparation of one article for submission

Course Number: HSW202, Course Title: EMBROIDERY OF UTILITY ARTICLES

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Preparation of any two utility articles.

Course Number: HSW204, Course Title: FOOD PRESERVATION II

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 1998-1999 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

1. Jams, Jellies and Marmlades-Definition, composition, Pectic substance present in fruits, fruits rich in pectin and acids, fruits poor in pectin and acids

2. Extraction of pectin from foods, theory of jelly formation. Difficulties in jelly making 3. Preparation of guava jelly. Preparation of orange marmlade & apple jam

4. Analytic Practicals - Testing total soluble solids by bricks hydrometer, refractometer.

5. Testing acidity in juices and squashes, jams, jelly and marmlades.

Course Number: HSW205, Course Title: BAKERY AND CONFECTIONARY II

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16.

Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Theory: (a) Brief introduction of Bakery (b) Bread making methods (c) Function of ingredients in bread (d) Elementary steps about basic bread making (e) Composition of flour.

Practical: (a) Bread (b) Breadrolls (c) Buns (d) Pizza (e) Fruit bread (f) Fruit buns (g) Doughnuts (h) Bread sticks (i) Apple pie (j) Cream rolls (k) Brown bread (l) Nan (m) Preparation of Muffins and Crackers (n) Toffees & Candies.

Course Number: HSW206, Course Title: BASICS OF COOKING II

Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16.

Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52 UNIT 1

Preparation and Cooking of at least 3 menus for Children’s Party UNIT 2

Preparation and Cooking of at least 3 menus for High Tea UNIT 3

Preparation and Cooking of at least 3 menus for Dinners UNIT 4

Preparation and Cooking of at least 3 menus for Picnics UNIT 5

Low calorie cooking of at least 6 recipes

Course Number: HSW207, Course Title: HANDKNITTING,CROCHETING&QUILTING II Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2007-08 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Knitting: Preparation of any one garment by hand knitting (a) blouse or cardigan (b) pullover.

Crocheting: Preparation of any one garment blouse or cardigan

Quilting: Preparation of any one garment by quilting technique (a) Bed spread (b) Quilt (c) Clothing item like jacket or nightwear (d) Different types of kits.

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Course Number: HSM201, Course Title: DYNAMICS OF HUMAN COMMUNICATION Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39 UNIT 1: COMMUNICATION; CONCEPTS

(a) Historical background, concept, nature, scope and functions of Communication. (b) Postulates/principles of Communication (c) Elements of Communication and their characteristics UNIT 2: UNDERSTANDING HUMAN COMMUNICATION

(a) Models of Communication(b) Barriers to Communication(c) Empathy and perception- concept, relevance to communication process(d) Use of signs, symbols and codes in communication.

UNIT 3: TYPES OF COMMUNICATION

(a) Types of communication transactions(b) Formal and informal communication(c) Verbal communication- principles of listening, role of language, symbols and meaning(d) Non-verbal communication- nature and functions

UNIT 4: INNOVATION AND ADOPTION

(a) Meaning of Innovation and adoption (b) Factors influencing innovation (c) Characteristics of innovation (d) Innovation adoption process (e) Classification of Adoption (f) Factor affecting adoption process

UNIT 5: MASS MEDIA

(a) Mass Media- characteristics and significance of print, electronic and web based media (b) Print Media: types, nature, characteristics, reach access (c) Radio: types, nature, characteristics, reach, access (d)Television and cinema: types, nature, characteristics, reach, access (e)Review of media on selected issues

SuggestedReadings:

Dahama, O.P. and Bhatnagar, O.P., (2003), Education and Communication for Development, New Delhi, Oxford and IBH Publishing Co. Pvt. Ltd.

Kumar, B. and Hansra, 2000; Extension education for Human Resource Development, Concept Publishers, New Delhi.

Punhani G., Aggarwal S., Bansal S., (2009). Media for Effective Communication, Elite Publishers, Delhi Baran, S. (2014) Mass Communication Theory. Wadsworth Publishing

McQuail, D. (2000) Mass Communication Theories. London: Sage Publications

Dubey V.K. and Bishnoi I. (2008),Extension Education and Communication, New Age International (p) Limited , Publishers , New Delhi.

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Course Number: HSM202, Course Title: BASICS OF PATTERN MAKING & SEWING Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39 UNIT 1: INTRODUCTION TO CLOTHING CONSTRUCTION

(a)Terminology- notches, grain, grain line, on grain, off grain, centre front line, centre back line, seam line, cutting line, bust line, waist line, crotch, bias, true bias, seam, seam allowance, darts, dart points, direction of darts (b) Tools for pattern making and clothing construction- measuring tools, marking tools, cutting tools, sewing tools, pressing tools, different types of needles, different types of threads (c) Introduction to sewing machines, history of sewing machines, - its parts and maintenance, sewing defects and their remedies and precautions.

UNIT 2: PREPARATORY STEPS FOR GARMENT CONSTRUCTION

(a) Preparatory steps- preshrinking, straightening truing, Pinning, marking and cutting (b) Layouts for patterns- general guidelines, basic layouts- lengthwise, partial lengthwise (c) Crosswise, double fold, open, combination fold (d) Layouts for fabrics- Unidirectional, bold and large prints, plaids, stripes and checks, various widths of fabrics (e) Calculating the amount of material required for different garments.

UNIT 3: SEAMS AND FINISHING OF RAW EDGES

(a) Types of seams- Plain and its finishing, flat, ridge, decorative (b) Additional seam techniques:

clipping, notching, grading, trimming, easing, under stitching, stay stitching, trimming a corner (c) Crossway strips-importance and applications (d) Finishing of hemlines (e) Classification and application of sleeves, cuffs, collars, necklines, plackets, pockets, yokes, trims and accessories.

UNIT 4: PATTERN MAKING

(a) Importance of drafting and pattern making (b) Drafting, Draping, Flat pattern techniques - concepts, advantages & disadvantages (c) Commercial patterns - definition, importance, advantages, disadvantages (d) Use and importance of trimmings, different methods of fastening &

Supporting fabrics.

UNIT 5: DESIGN & FIT

(a) Anthropometry- Definition, body marks and levels, rules and importance for taking accurate measurements (b) Designing for different figure types (c) Fit: Fitting area, fitting guidelines, fitting procedure.

SUGGESTED READINGS:

1. Helen J Armstrong, Pattern Making for Fashion Design, Prentice Hall

2. Harold Carr & Barbara Latham, The Technology of Clothing Manufacture, Oxford Pub., USA, 1994 3. Gerry Cooklin, Introduction to Clothing Manufacture, Blackwell Science, UK, 1991

4. Metric Pattern cutting & Grading by Winfred Aldrich.

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Course Number: HSM203, Course Title: BASICS OF CLOTHING PR.

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:2, Periods(55 mts. each)/week:3 (L-0+T-0+P/S-3), Min.pds./sem.:39 UNIT 1

(a) Identification of weaves- Collection and study of fabrics for basic weaves and Figured weaves samples- Uses with features (b) Preparation of swatches with basic and figured weaves through card board weaving (c) Collection, identification and analysis of various types of fabrics based on application- apparel, upholstery and Furnishings.

UNIT 2

(a) Knowing how to stitch-an idea of straight line stitching, stitching on curves and at corners (b) Basic stitching-Temporary Stitching, Permanent and decorative stitching (c) Seams-Plain seams and its finishing, run & fell seam, French seam (d) Attaching different Fasteners (e) Disposal of fullness-darts, gathers, tucks and pleats (f) Neckline Finishing-Facing & Binding

UNIT 3

Preparation of samples of any 2 sleeves, cuffs, collars, necklines, plackets, pockets, yokes, UNIT 4

Surface layering through (a) Appliqué- simple, cut, felt (b) Quilting- hand and machine UNIT 5

Drafting, cutting and stitching of Childs’ block adapted to “Gathered frock” with Peter Pan collar and puff sleeves.

SUGGESTED READINGS:

Farmer B: CONCEPT OF FIT

Hollen & Saddler: INTRODUCTION TO TEXTILES Kallal Mary: CLOTHING CONSTRUCTION

C Arora: INTRODUCTION TO CLOTHING & TEXTILES Reader’s Digest: COMPLETE GUIDE TO SEWING

Course Number: HSM204, Course Title: SEMINAR ON HSM201 & HSM202

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13 Based on the courses HSM201 & HSM202

Course Number: HSM205, Course Title: ELEMENTS OF ECONOMICS

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week: 3(L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1:INTRODUCTION TO ECONOMICS [7 pds]

(a) Meaning, definitions and scope of economics (b) Types of Economics (c) Importance of Economics in the management of family (d) Human wants (e) Engel’s Law

UNIT 2: DIMINISHING RETURNS [8 pds]

(a) Concept of utility (b) Laws of consumption (i) Law of diminishing marginal utility (ii) Law of substitution & Equimarginal utility.

UNIT 3: DEMAND AND SUPPLY [8 pds]

(a) Consumer surplus-meaning, definition factors affecting consumer's surplus (i) Law of demand (ii) Law of Supply (b) Production-concept of cost, production in modern economies (i) Land (ii) Labour (iii) Capital (iv) Organisation (v) Elasticity of demand.

UNIT 4: MARKET [8 pds]

Market and Market forms, Market Definition: (i) Classification of Markets, (ii) Conditions of Market, (iii) Market forms, (iv) Marketing Function

UNIT 5: MONEY [8 pds]

Money- (a) Meaning, function, types Usefulness and importance of money- paper money, System of money and essentials of a good monetary system (b) Types & functions of banks

SUGGESTED READINGS:

Sundaram KPM: ELEMENTARY ECONOMICS Ahuja HL: PRINCIPLES OF MICRO-ECONOMICS Dewett KK & Verma: ELEMENTARY ECONOMIC THEORY

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Course Number: HSM206, Course Title: CHILD IN THE INDIAN FAMILY Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39 UNIT 1: SOCIETY AND SOCIAL STRUCTURE

(a) Introduction to social structure and systems (i) Society: Meaning and Systems of Organization (ii) Relationship between social systems (iii) Types of societies–harmonic and disharmonic (iv) Elements and types of Social structure (b) Family as a social unit (c) Types, average size, marriage patterns, social roles and relationship between members of family, internal distinction in authority based on age sex, role gender differences with references to activities and access to resources.

Female headed households.

UNIT 2: FAMILY

(a) Family life cycle (b) Family structure – Traditional, extended and joint (c) Changing pattern of family in India – structural and functional changes, alternate families – single parent, childless, female headed, dink families, family with working women (d) Functions of family.

UNIT 3: INTRAFAMILIAL FACTORS

(a)Influence on personality development (i) secure & insecure experiences in the family (ii) Crises in the family-death, divorce, alcoholism, illness and employment, poverty depression and Family violence (b)Individual roles, rights and responsibilities (c) Area of adjustment within the family and different stages of family life cycle (d) Family interaction and communication

UNIT 4: INTERPERSONAL FACTORS

Ecological and sociological factors affecting interpersonal relationships: (a) Ordinal position, caste, religion, caste socio-economic status, culture sex and parents educational level (b) Mother child relationships, father child relationships, sibling relationships (c) Family disciplinary techniques UNIT 5: CONTEMPORARY ISSUES AND MEDIA INFLUENCES

(a) Family violence, abuse, child maltreatment, sexual abuse (b) Dowry, divorce, remarriage (c) Gender roles, role conflicts of women (d) Family with adopted children, exclusion of the individual on the basis of caste minority, disability, violence & immigration.

SUGGESTED READINGS:

Lock S L (1992) SOCIOLOGY OF THE FAMILY London: Prentice Hall Bharat S (1996) FAMILY MEASUREMNT IN INDIA, Sage.

Bharat S and Desai M (1995) INDIAN BIBLIOGRAPHY ON THE FAMILY Bombay. TISS

Rao UPP & Rao V N (1985) MARRIAGE THE FAMILY & WOMEN IN INDIA New Delhi Heritage Ahuja R: INDIAN SOCIAL SYSTEM (2nd Ed) Jaipur Leslie J I (1992) THE FAMILY IN SOCIAL CONTEXT N.Y. Oxford.

Touliatas J & others (Ed) 2001 HANDBOOK OF FAMILY MEASUREMENT TECHNIQUES Sage

HE Arcus & others (1993) HANDBOOK OF FAMILY LIFE EDUCATION: THE PRACTICE OF FAMILY LIFE EDUCATION (Vol2) NY Sage

Course Number: HSM207, Course Title: SEMINAR ON HSM205 & HSM206

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 1998-1999 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13 Based on course no. HSM205 & HSM206.

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Course Number: HSM208, Course Title: GENDER & SOCIAL JUSTICE

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39 UNIT 1: CONCEPTUALIZING GENDER

(a) Concept of gender (b) Differences between sex and gender (c) Patriarchal social order and status of women (d) Socio Cultural practices influencing women’s status development (e) Shifts in Status of women – historical and contemporary perspectives (f) Feminist theories and perspectives (g) Role of Media in construction of gender

UNIT 2: GENDER EMPOWERMENTS

(a) Demographic Profile (b) Issues and concerns related to girls and women in India (c) Media and gender (d) Laws, policies and programs for girls and women in India

UNIT 3: INTRODUCTION TO CHILD RIGHTS

(a) Definitions of child and child rights (b) Key philosophical concepts in the discourse on child rights (c) Factors of exclusion- socio-economic, disability, geo-political etc. (d) Role of family, community & child herself in protecting rights

UNIT 4: VULNERABLE GROUPS: CAUSES AND CONSEQUENCES

(a) Street, working, destitute, homeless, institutionalized children. Children living with: chronic illness, HIV/AIDS, disabilities (b) Affected by war, conflict, riots, disasters (c) Victims of child- trafficking, abuse, dysfunctional families (d) Children in conflict with law

UNIT 5: FRAMEWORK FOR SOCIAL ACTION

(a) Role of government in protection of child rights (b) Laws for Indian Children (c) Constitutional provisions in India (d) National policies and programs.

SUGGESTED READINGS:

Menon,N.(2008).Sexualities:IssuesincontemporaryIndianfeminism.NewDelhi: Sage.

Mohanty, M. (2008). Class, caste and gender. New Delhi: Sage.

Saikia, N. (2008). Indian women: A socio-legal perspective. New Delhi: Serials publications.

Agnes, F. (1999). Law and Gender Inequality: The politics of Women’s Rights in India. Oxford University Press.

Bajpai, A. (2006). Child Rights in India: Law, Policy and Practice. Oxford University Press.

Satyarthi, K. and Zutshi, B. (Ed) (2006). Globalization, Development and Child Rights. New Delhi: Shipra Publication.

Saikia, N. (2008). Indian women: A socio-legal perspective. New Delhi: Serials Publication.

Course Number: HSM209, Course Title: APPROACHES & AV-AIDS FOR SOCIAL DEV.

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39 UNIT 1: APPROACHES IN COMMUNICATION AND EXTENSION

(a) Individual approach (b) Group approach (c) Mass approach UNIT 2: COMMUNICATION AND EXTENSION METHOD

(a) Direct contact (b) Demonstration (c) Conducting group discussion (d) Arranging tour and exhibition

UNIT 3: AUDIO VISUAL AIDS

(a) Meaning and concept of Audio Visual Aids(b) Importance of Audio Visual Aids in Extension (c) Classification of Audio Visual Aids(d) Layout and designing of no- projected audio visuals aids

UNIT 4: AUDIO AID RECORDING:

(a) Meaning and concept of audio aid (b) Way of recording: Mechanical process- Disk \gramophone recording, (c) Magnetic process- Tape recorder, radio, public address system

UNIT 5: VISUAL AID

(a) Concept of visual aid (b) Planning for use of visuals (c) Projected visual aids (d) Non projected visual aids (e) Layout and design of visual aids with help of computer

SUGGESTED READINGS:

Dahama, O.P. and Bhatnagar, O.P., (2003), Education and Communication for Development, New Delhi, Oxford and IBH Publishing Co. Pvt. Ltd.

Kumar, B. and Hansra, 2000; Extension education for Human Resource Development, Concept Publishers, New Delhi.

Dubey VK & Bishnoi I (2008),Extension Education and Communication, New Age International (p) Ltd. Publisher, New Delhi.

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December 19, 2018 (15)

Course Number: HSM210, Course Title: LIFE SCIENCE

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: INTRODUCTION TO PLANT KINGDOM & ANIMAL KINGDOM (a) (i) Classification of Plant Kingdom & Animal Kingdom (ii) Formation of fruit, seed and embryo

(iii) Structure of monocot and dicot seed and seed germination (b) (i) Cell theory, electron, microscopic structure and function of a cell (ii) Cell Division and its significance

UNIT 2: ANATOMY OF PLANTS

(a) Plant cell- structure of chloroplast and cell wall of flowering plants (b) Type of plant Tissues- Meristematic and Permanent tissue (i) Simple Tissue-Parenchyma, Collenchymas, Sclerenchyma and Stomata (ii) Complex tissue- Zylem, Phloem

UNIT 3: PROPAGATION OF PLANTS – SEED AND VEGETATIVE

(a) Seed Propagation (b) Cuttings – stem, leaf and root (c) Layering (d) Grafting UNIT 4: PHYSIOLOGY

(a) Important physiological process (Diffusion, Osmosis, and Plasmolysis) (b) Ascent of sap.

Absorption of water, transpiration (c) Brief account of photosynthesis and respiration in plants (d) Role of microorganisms in soil fertility (Nitrogen cycle, Sulphur cycle)

UNIT 5:

(a) Parasites and human diseases (b) Plasmodium, Giardia, Enamoeba, Taenia, Ascarisetc(c) Economics importance and controlof common household pests e.g. cockroach, housefly, mosquitoes and termites.(d) Identification and control of important stored grain pests.

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Course Number: HSM301, Course Title: HUMAN DEVELOPMENT I

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2013-14 Total Credits:4, Periods(55 mts. each)/week:4 (L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: CONCEPT OF HUMAN DEVELOPMENT [10 pds]

(a) Meaning, Scope and importance of Human Development (b) Principles of Growth and

Development (c) Concept of developmental milestones and factors affecting their success (d) Heredity– nature of inheritance, genes and chromosomes (e) Interaction between heredity and

environment, Maturation/learning (f) Overview of Development in life span perspective.

UNIT 2: PRENATAL DEVELOPMENT [10 pds]

(a) Stages of prenatal development (b) complications of pregnancy – (i) Toxemias and Teratogens (ii) abortions, still births and miscarriages (iii) Fetal abnormalities (c) Diagnostics procedures (d) Factors responsible for good prenatal development (e) The birth process–types of birth (Caesarian, induced, forcep and breech) (f) Local maternal and childcare practices (g) Safe pregnancy and motherhood (h) Father’s contribution in childcare.

UNIT 3: INFANCY (BIRTH–2 YEARS) [10 pds]

(a) Characteristics and developmental milestones, (b) Reflexes of a normal neonate. (c) Normal

birth weight and deviations (d) Physical, sensory psychological and motor development (e) Cognitive, language development and early socialization.

UNIT 4: EARLY CHILDHOOD (2–6 YEARS) [11 pds]

(a) Characteristics and developmental milestones, (b) Physical and motor development (c) Play and social relationships, The emerging self (d) Language, cognition and emotions in early childhood

(e) Influences on socialization, the emerging self (f) Preparing child for early Education (g) Creativity and its emergence.

UNIT 5: MIDDLE CHILDHOOD (7–11 YEARS) [11 pds]

(a) Characteristics and developmental tasks (b) Physical and motor development, Cognitive, moral, language and emotional development (c) Emerging social relationships (d) The experience of schooling and academic achievement (e) Gender Identity and formation.

SUGGESTED READINGS:

Rice FP 1995 Human Development New Jersy Prentice Hall Berk L.E. (1995) Child Development London: Allyn & Bacon

Clarke Stewart, A& Friedman S (1987) Child Development: Infancy through adolescence N.Y: John Wiley

Mussen, P H, Conger, J J, Kagan J and Huston A C (1996) Child Development and Personality New York: Harper & Row Stewart, AC and Friedman S and Koch J. (1997)

Life long Human Development

Schiekedanz J.A; Schiekedan D; Hansen K and Forsyth P(2000) Understanding children.

Sigelman C K and Shaffer D R (1996) Life span Human Development

Course Number: HSM302, Course Title: HUMAN DEVELOPMENT I PR.

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52 1. Methods of child study- Interview/Observation/Case study.

2. Preparation of material for community health, nutrition and child care.

3. Preparing low cost material for child play and learning.

4. Analysis of cases for development/relationship assessment.

5. Visit to a maternity ward to observe neonate and interview their mothers.

6. Audio visual sources to be shown on different aspects of prenatal/ neonate/infancy/ childhood leading to discussion and report writing.

7. Identification of appropriate features of physical social environment at home that will promote all round development in young children.

8. Conducting program to promote healthy living/development of four social skills among children.

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December 19, 2018 (17)

Course Number: HSM303, Course Title: EXT.EDU. & COMMUNITY DEVELOPMENT Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-2017 Total Credits:4, Periods(55 mts. each)/week: 4(L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: EXTENSION EDUCATION [11 Pds]

(a) Historical perspectives of extension education (b) Objectives of Home Science extension education (c) Role and duties of extension worker (d) Relationship between communication and extension: Role of extension in development (e) Millennium Development Goals (MDG and extension)

UNIT 2:TYPE OF EDUCATION [10 Pds]

(a) Define – formal, Non formal education, Adult education (b) Extension education–Meaning, philosophy, objective, principle

UNIT 3: HISTORY OF EXTENSION ACTIVITY [10 Pds]

(a) Extension activity in India pre independence (b) Extension activity in India post independence UNIT 4: COMMUNITY DEVELOPMENT PROGRAM

(a) Meaning, elements, objective, principles and philosophy of community development (b) History of community development programmes in various five year plan in India (c) Structure and function of the programme at various levels

UNIT 5: SUPPORT STRUCTURES AND THEIR FUNCTIONS [11 Pds]

(a) Women and child development program, Panchayat raj system (b) National level voluntary Agencies like DRDA,CAPART,KVIC etc (c) Local level voluntary agencies, people’s organizations at grass roots-SHGs (d) Government of India (Ministry of food and agriculture): Extension education and Community Development

SUGGESTED READINGS:

Dhama OP: EXTENSION AND RURAL WELFARE

Government of India (Ministry of Food & Agriculture): EXTENSION EDUCATION IN COMMUNITY DEVELOPMENT Dhama OP & Bhatnagar OP: EDUCATION AND COMMUNICATION FOR DEVELOPMENT

Supe SV: AN INTRODUCTION TO EXTENSION EDUCATION

Course No.: HSM304, Course Title: EXT.EDU. & COMMUNITY DEVELOP. PR.

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-2017 Total Credits:2, Periods(55 mts. each)/week: 4(L-0+T-0+P/S-4), Min.pds./sem.:52

1. Survey of nearby slum and rural areas to get acquired with their social, culture problems and

other specific problems [13 Pds]

2. Submission of project related to the survey. [13 Pds]

3. Layout and Designing AV Aids with the help of Computers [13 Pds]

4. Use of Audio visual aids to impart extension education in the nearby rural/slum area. [13 Pds]

Course Number: HSM305, Course Title: SEMINAR ON HSM301 & HSM303

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 1999-2000 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13 Based on the courses HSM301 & HSM303.

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Course Number: HSM306, Course Title: TEXTILE & FASHION DESIGN

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2017-18 Total Credits:4, Periods(55 mts. each)/week:4 (L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: ORIGIN OF CLOTHING [10 pds]

(a) Introduction to origin & functions of clothing (b) Theories of clothing- theory of modesty, immodesty, protection, adornment, combined need theory (c) Socio- Psycho aspects of clothing.

UNIT 2: TRADITIONAL TEXTILES OF DIFFERENT STATES OF INDIA [10 pds]

Traditional textiles of different states of India with special emphasis to texture, design, colour and technique:

(a) Embroidered fabrics- Zardozi, Shawls of Kashmir, Phulkari, Kantha, Chikankari, Kasuti, Sindh and Kutch work (b) Woven fabrics- Baluchars, brocades, carpets of Kashmir, Patola, Ikat, Pochampalli (c) Printed, painted and dyed-Sanganeri, Bhagru, Kalamkari, Madhubani, Bandhani.

UNIT 3: DESIGN BASICS [10 pds]

(a) Types of Designs-Structural & Applied (b) Principles and Elements of Designs as applied to clothing and textiles.

UNIT 4: TEXTILE DESIGN [12 pds]

(a) Various types of figured fabrics – functions and features, (b) Textile Design and their features - Natural, Stylised, Geometric and Abstract designs, design development, motif, pattern and layout, design manipulation, inspiration from nature and history. (c) Types of motifs from India, China, Japan , Persia (d) Design repeats and layouts.

UNIT 5: BASICS OF TEXTILE DESIGNS [10 pds]

(a) Fashion theories – Trickle down, Trickle across, Bottom up theory etc. (b) Fashion cycle and terminologies, Fashion forecasting (c) International and Indian Fashion Designers and their labels (d) Role of fashion in designing (e) Fashion Origin in India

SUGGESTED READINGS:

Piper David, “THE JOY OF ART”, – Mitchell Beazley Publishers, 1984 Roy C. Craven, “INDIAN ART”, Thames & Hudson

Rustam J. Mehta: MASTER PIECES OF INDIAN TEXTILES Naik SD: TRADITIONAL EMBROIDERY OF INDIA

Carr H. & Barbara Latham. B,”TECHNOLOGY OF CLOTHING MANUFACTURE”, Black well science Publication, 2000 Swami Charu, “TEXTILE DESIGN-THEORY & CONCEPTS”, New Age International Publishers, 2011

Course Number: HSM307, Course Title: TEXTILE & FASHION DESIGN PR.

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2013-14 Total Credits:2, Periods(55 mts. each)/week:3 (L-0+T-0+P/S-3), Min.pds./sem.:39 UNIT 1

(a) Learning Basic, Traditional and contemporary Embroidery stitches (b) Identification of different Traditional textiles.

UNIT 2

(a) Sketching of Design using geometric, natural/realistic, conventional, abstract and stylized, design modification (b) Development of design- Motif, design, pattern and repeats- drop repeat (full drop, ¼, ½, 2/3, 3/4th drop), brick repeat, and mirror repeat (vertical and horizontal).

UNIT 3

Sketching of Croqui and Garment details - Necklines and collars, Sleeves details, Salwar-Suits, Lehnga, Sari, Skirts & pants, Blouses, coats & jackets, Drawstring & fastenings, Pleats , gathers, darts and tucks, Frills, flounces, ruffles, fringes.

UNIT 4

Basic Rendering Techniques: (a) Basic colour schemes (b) Colour matching using different mediums (c) Stripes, Checks, gingham and plaids (d) Shading of Patterns & textures.

UNIT 5

Designing using Corel Draw–Adaptation of apparel and textile designs in recent fashion trends.

SUGGESTED READINGS:

Savitri Pandit: INDIAN EMBROIDERIES Goldstein H: ART IN EVERYDAY LIFE

Stanyer, Peter, “THE COMPLETE BOOK OF DRAWING TECHNIQUES”–Arcturus Publishing Limited for Book Mart Limited 2003 Hideaki Chijiiwa, Colour harmony- “A GUIDE TO CREATIVE COLOUR COMBINATION”

Alison Beazley & Terry bond,” COMPUTER AIDED PATTERN DESIGN AND PRODUCT DEVELOPMENT” Blackwell Science, 2004

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December 19, 2018 (19)

Course Number: HSM308, Course Title: ELEMENTS OF BIOCHEMISTRY

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:4, Periods(55 mts. each)/week: 4(L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1:BIOCHEMICAL IMPORTANCE OF MACRONUTRIENTS [11pds]

Structure and general properties of physiologically important compounds (a) Carbohydrate-Glucose, fructose, galactose, sucrose, maltose, lactose, starch, glycogen (b) Lipids-fatty acids, triglycerids phospholipids, sterols (c) Proteins-amino acids, proteins.

UNIT 2:BIOCHEMICAL IMPORTANCE OF MICRONUTRIENTS [12pds]

Chemistry and physiological function of Vitamin A, B-Complex, C, D, & K (thiamine, riboflavin, niacin, pyridoxine, folic acid, B12, ascorbic acid).

UNIT 3: ENZYMES [10pds]

Enzymes-Classification, elementary treatment of enzyme kinetic, including factors which affect rates of enzyme-catalysed reactions.

UNIT 4: CATABOLISM [10pds]

(a) Carbohydrates-Glucolysis, Citric acid cycle, Glycogenolysis, Blood sugar and its regulation.

(b) Lipids-Oxidation of fatty acids, fatty liver, ketosis. (c) Urea cycle.

UNIT 5: ANABOLISM [10pds]

(a) Carbohydrates-Glucogenesis, gluconeogenesis (b) Lipids- do nano fatty acid synthesis (c) Introduction to concept of proteins biosynthesis.

SUGGESTED READINGS:

Rama Rao AVSS: TEXT BOOK OF BIOCHEMISTRY Sharma S: PRACTICAL BIOCHEMISTRY

West & Todd: TEXT BOOK OF BIOCHEMISTRY Lenninger AL: A TEXT BOOK OF BIOCHEMISTRY

Course Number: HSM309, Course Title: SEMINAR ON HSM306 & HSM308 Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13 Based on the courses no. HSM306 & HSM308.

Course Number: HSM310, Course Title: INTRO.TO FAMILY RESOURCE MNGT.

Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-2017 Total Credits:4, Periods(55 mts. each)/week:4 (L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: INTRODUCTION TO HOME MANAGEMENT [10 pds]

(i) Meaning of Home Management, Process-Planning, Organising Controlling and Evaluation (ii) Factors motivating management (a) Values - classification, sources of value, characteristics, factors influencing values, its importance for sound management, (b) Goals-Types importance for directing management, factors influencing goals (c) Standards-conventional and modern, flexible & rigid discipline (d) Ethics in management.

UNIT 2: RESOURCES, DECISION MAKING, FAMILY LIFE CYCLE [10 pds]

(i) Classification of resources (a) Human and non-human (b) Tangible and non-tangible (ii) Family Resources and their management (iii) Decision making, steps in decision making & levels of resolving conflict. (iii) Stages of family life cycle-Beginning stage, expanding stage & contracting stage.

UNIT 3: TIME, ENERGY AND MONEY MANAGEMENT [10 pds]

(i) Time as a resource (a) making plan for the use of time (b) factors to be considered in making time and activity plans. (ii) Energy as a resource (a) types of fatigue physiological and psychological (b) How to avoid fatigue (iii) Income-Source and types of income, (iv) Budgeting- Planning the family budget, its significance, influencing factors. (v) Importance of record keeping.

UNIT 4: WORK SIMPLIFICATION HOUSEHOLD EQUIPMENT [10 pds]

(i) Work simplification techniques- pathway chart, process chart, operation chart, micromotion film analysis, cycle graph; Mundel’s classes of changes in work. Classification of appliances: (i) Hand driven appliances (ii) Motor driven appliances (iii) Combination of hand and motor driven appliances. (i) Working principles (ii) Design construction, care, storage and use of the following- (a) Different kinds of Iron, refrigerator, mixer and grinder, vacuum cleaner, Washing machine &

solar cooker.

UNIT 5: MATERIAL AND FINISHES USED IN HOUSEHOLD EQUIPMENT [12 pds]

Base materials used in household equipment-iron, aluminium, steel, stainless steel, plastic and different alloy (b) Household equipment finishes- (i) Mechanical (ii) Applied.

SUGGESTED READINGS:

Gross and Crandel: MANAGEMENT IN FAMILY LIVING Goldstien & Goldstien: ART IN EVERYDAY LIFE Nickell & Dorsey: MANAGEMENT IN FAMILY LIVING Rutt Anna H: HOME FURNISHING Faulkner & Faulkner: INSIDE TODAY'S HOMES Peet & Thye: HOUSEHOLD EQUIPMENTS

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Course Number: HSM311, Course Title: INTRO.TO FAMILY RESOURCE MNGT. PR.

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-2017 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

UNIT 1 [10 pds]

Making budget for (a) High Income group, (b) Middle income group (c) Low income group.

UNIT 2 [10 pds]

(a) Each student to select two household tasks, analyze them, suggest improvement to be made regarding time management (b) Identification and development of self as a resource-SWOT analysis.

UNIT 3 [10 pds]

Types of kitchen plans-(only floor plans)

UNIT 4 [10 pds]

Table setting- Place-mat, napkins, Salt and pepper-shakers, Water glass, bowls, serving dishes, cutlery.

UNIT 5: PROJECTS: MARKET SURVEY ON HOUSEHOLD EQUIPMENTS [12 pds]

(a)Kitchen equipments- Pressure cookers, solar cookers, toaster mixer, refrigerator, gas stove and microwave ovens (b)Household equipments- Iron, washing machine, vacuum cleaner.

SUGGESTED READINGS:

Gross and Crandel: MANAGEMENT FOR MODERN FAMILIES Nickell & Dorsey: MANAGEMENT IN FAMILY LIVING Faulkner & Faulkner: INSIDE TODAY'S HOMES Mecay: MANAGEMENT OF TIME

Barves RM: MOTION AND TIME STUDY

Course Number: HSM312, Course Title: DEVELOPMENT COMMUNICATION

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-2017 Total Credits: 4, Periods(55 mts. each)/week: 5(L-5+T-0+P/S-0), Min.pds./sem.:65

UNIT 1: CONCEPT OF DEVELOPMENT COMMUNICATION [13 Pds]

(a) Role of communication in development (b) Development communication– concept, history and scope (c) Features of development communication

UNIT 2: PERSPECTIVES TO DEVELOPMENT COMMUNICATION [13 Pds]

(a) Communication perspectives in development – models and approaches(b) Philosophy and Approaches to development communication(c) Development Support Communication – concepts and applications(d) Emerging development communication trends and innovations

UNIT 3: BEHAVIOURAL CHANGE COMMUNICATION (BCC) AND DEVELOPMENT COMMUNICATION [13 Pds]

(a) Relationship between culture and communication Scope of development communication and BCC (b) Models of BCC

UNIT 4: MEDIA FOR DEVELOPMENT [12 Pds]

(a) Role of traditional and mass media in development communication (b) Innovative media and methods in Development (c) Success stories in Development Communication

UNIT 5: ORGANIZATION, PUBLIC AND MASS COMMUNICATION [14 Pds]

(a) Organizational communication: concept, types, functions and networks (b) Public communication- concept and techniques(c) Mass Communication- concept, significance, functions and elements (d) Theories and models of mass communication (e) Intercultural communication- concept, stages and barriers

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December 19, 2018 (21)

Course Number: HSM401, Course Title: JOURNALISM & ADVERTISING

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:4, Periods(55 mts. each)/week:5 (L-5+T-0+P/S-0), Min.pds./sem.:65 UNIT 1: INTRODUCTION TO JOURNALISM

(a) Definition, nature and scope of journalism (b) History and types of journalism (c) Role and responsibilities of journalists (d) Media laws and ethics (e) Media organizations – government and corporate

UNIT 2: NEWS REPORTING

(a) Definition of news, ingredients and qualities of news (b) News values (c) Types of news reports (d) News agencies- national and international (e) News reporting and editing

UNIT 3: TYPES OF REPORTING

(a) Types of reporting (b) Issues in development reporting (c) Tasks and skills of a development reporter

UNIT 4: JOURNALISTIC SKILLS FOR VARIOUS MEDIA

(a) Print journalism- fundamentals of good writing, writing editorials and features (b) Television journalism- writing for television news, features and panel discussions (c) Radio journalism- writing for radio news and features (d) Convergence journalism

UNIT 5: ADVERTISING

(a) Definition, types, origin and role (b) Types of advertisements and their impacts (c) Media for Advertising (d) Ethical and legal aspects in advertising. Apex bodies in advertising

SUGGESTED READINGS:

Chandrashekhar R (1992) Women’s Resources & National Development – A perspective New Delhi Gaurav Publishing House Kakkar S (1979) Identity & Adulthood Bombay Oxford Press

Sahay S(1998) Women & Empowerment: Approaches & stretegies, Discovery publishing house New Delhi.

Yadav C P (2000) Empowerment of women I & II Laxmi Shikshan Sansthan & Anmol Publications Pvt. Ltd. N. Delhi.

Course Number: HSM402, Course Title: JOURNALISM & ADVERTISING PR.

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52 1. Content writing and editing for print, television and radio media

2. Scripting and production of selected media 3. Analyzing advertisements in different media 4. Developing advertisements for print media

Course Number: HSM403, Course Title: INTERIOR DESIGN & DECORATION

Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-2017 Total Credits:4, Periods(55 mts. each)/week: 4(L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: IMPORTANCE OF GOOD TASTE [10 pds]

(i) Importance of design & decoration in living and work environment (a) Elements of design: Line, form, texture, colour, pattern, light & space (ii) Types of design: Structural & decorative (iii) Objectives of designing Beauty, functionalism, expressiveness.

UNIT 2: PRINCIPLES OF COMPOSITION [12 pds]

(a) Harmony (b) Balance (c) Proportion (d) Rhythm (e) Emphasis

UNIT 3: COLOUR AND ITS APPLICATION [10 pds]

Theory of colour-chemist’s, physicist’s, psychologist’s and pigment (ii) Colour system of dimension- (a) Prang system (b) Munsell system (iii) Properties of colour- Hue, value, Intensity (iv) Colour Scheme/Harmonies.

UNIT 4: FURNITURE AND FURNISHINGS [10 pds]

(i) History of interior design (ii) Furniture (a) Types of furniture (b) Furniture arrangement in home (c) Factors influencing the selection of furniture (iii) Criteria for selection of curtains, draperies and soft furnishing (iv) floor and floor covering: carpet and rugs (v) Wall, ceilings and their treatments.

UNIT 5: LIGHTING AND ACCESSORIES [10 pds]

(a) Lighting (a) types of illumination-general and local (b) factors affecting quality of illumination (c) Special functional distribution of light-direct, indirect, semi-direct, semi-indirect. Accessories:

(a) selection and arrangement of accessories (b) Flower arrangement.

SUGGESTED READINGS:

Gold Stein: ART IN EVERYDAY LIFE

Rutt: HOME FURNISHING Falkner & Faulkner: INSIDE TODAY’S HOME

References

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