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DIPLOMA IN HOME SCIENCE
SCHEME OF INSTRUCTION AND EXAMINATION
I SEMESTER
SubjectCode
Name of theSubject
Instruction Periods/ Week Total
Periods /Semester
Scheme of Examination
Theory PracticalsDuration
(hrs)Sessional
MarksEndExamMarks
TotalMarks
THEORY
HS-101 ENGLISH-I 3 - 45 3 20 80 100
HS-102 NUTRITION 3 - 45 3 20 80 100
HS-103 TEXTILE SCIENCE 3 - 45 3 20 80 100
HS-104 PRINCIPLES OF CHILD DEVELOPMENT
3 - 45 3 20 80 100
PRACTICALS
HS-105FOOD SCIENCELAB
-- 04 60 3 40 60 100
HS-106DRAWING AND SKETCHING LAB
-- 08 120 3 40 60 100
HS-107BASIC STITCHES AND SEWING SKILLS LAB
-- 08 120 3 40 60 100
HS-108HAND EMBROIDERY LAB
-- 03 45 3 40 60 100
HS-109BASICS OF BEAUTY CLINIC LAB
-- 0460
3 40 60 100
HS-110COMPUTER FUNDAMENTALS LAB-I
-- 03 45 3 40 60 100
TOTAL 12 30 630 -- 320 680 1000
HS-101 – English-I Common to all Branches.
HS-103 – Textile Science Common for DHS & DCT.
HS-110 – Computer Fundamentals Lab- I Common for all Branches.
English -I(Common to All the Branches)
First Semester
Subject Code : HS-101No. of periods per week : 03No. of periods per Semester : 45
TIME SCHEDULE
S. No
Major Topics No. of Periods
Weightage of Marks
Short Answer Questions
Essay Type Questions
1. Speaking 9 26 8 12. Grammar 22 34 12 1 (Questioning)3. Reading 6 20 - 2
4.Writing
8 40 -4 (2 from paragraph writing, 2 from letter writing)
Total 45 120 20 8
Objectives and Key Competencies
Sl. No.
Name of the Unit Objectives Key Competencies
01 Need for English Understand the need to learn English
Find solutions to some problems of Learning English
Know the need to learn English Identify the problems students face
in learning |English Discuss the various solutions to
overcome them02 Classroom
English Identify expressions useful
in the classroom Use classroom expressions
meaningfully
How to greet the teacher and other students
Learn the expressions frequently used by the teacher
Practise to express one’s ideas in English
03 Expressing Feelings
Express feelings Speak about what others
feel
Know the structures to express feelings
Use the vocabulary related to feelings
04 Expressing Likes and Dislikes
Express likes and dislikes Express likes and dislikes of
others
Study the different ways to express likes and dislikes
Learn several words and phrases to express likes and dislikes
05 Making requests Learn some ways of making requests
Learn some ways of offering help
Examine the various structures to make requests
Learn to make requests in formal and informal situations
06 The Mighty Comprehend the central idea Understand the main idea
Mountain and Little Lads of Telangana
Learn about Expeditions Practise to read aloud Learn new vocabulary
07 Adventures of Toto
Read and comprehend the main idea
Appreciate a humorous narrative
Understand the central idea Learn to make inferences Learn new vocabulary Complete a story
08 Tiller Turns Engineer – An Innovation
Read and understand the main idea
Improve vocabulary
Focus on minute details Develop innovative skills Present one’s view
09 The Present Tense- I
Differentiate between time and tense
Describe habits and facts
Learn the three broad categories of tense
Learn the action words and auxiliary words
Learn the simple present tense structure
Talk about routine, habits and facts Make negative sentences
10 The Present Tense- II
Describe the actions happening in the present
Describe past actions as relevant to the present
Express the actions happening in the present
Express the actions that have been completed in the recent past
Make sentences in the present perfect continuous tense
NUTRITION
Subject Title : Nutrition
Subject Code : HS-102
Periods / Week : 03
Periods / Year : 45
TIME SCHEDULE
S.No. Major Topics No. of Periods
Weightage of marks
No. of Short
Questions
No. of Essay
Questions
1 Introduction to Nutrition 04 08 04 -
2 Carbohydrates and Energy 10 26 03 02
3 Proteins 10 18 04 01
4 Lipids (Fats) 07 14 02 01
5 Vitamins 07 26 03 02
6 Minerals and Water 07 28 04 02
Total 45 120 20 08
OBJECTIVES: On completion of the study of the subject the student will be able to:
1.0 INTRODUCTION TO NUTRITION.
1.1 Define the terms Food, Nutrition, Nutrients, Health, Diet, Nutrient requirement, RDA, Adequate
Nutrition, Optimum Nutrition, Nutritional Status, Malnutrition (Under Nutrition and Over
Nutrition), Dietary Supplement, Enrichment, Complementation, Supplementation, Metabolism,
Glycolysis, Glycogenesis, Glycogenolysis, Gluconeogenesis, Ketone bodies, Ketosis and
Ketonuria.
1.2 Explain the functions of Food and Nutrients.
2.0 CARBOHYDRATES AND ENERGY.
2.1 Define the term Carbohydrates.
2.2 Mention the composition of Carbohydrates.
2.3 Classify the Carbohydrates into Mono saccharides, D isaccharides and
Polysaccharides.
2.4 Explain the functions of Carbohydrates.
2.5 Mention the requirements and sources of Carbohydrates.
2.6 Define Energy and Basal Metabolic Rate (BMR).
2.7 Explain the factors affecting Basal Metabolic Rate (BMR).
2.8 Define the terms “Specific Dynamic Action” (SDA) and “Kilo Calorie”.
2.9 Explain the effect of deficiency or excess intake of Carbohydrates.
2.10 Describe the metabolism of carbohydrates.
COURSE CONTENT:
1.0 INTRODUCTION TO NUTRITION: Definition of the terms Food, Nutrition, Nutrients, Health,
Diet, Nutrient requirement, RDA, Adequate Nutrition, Optimum Nutrition, Nutritional Status,
Malnutrition (Under Nutrition and Over Nutrition), Dietary Supplement, Enrichment,
Complementation, Supplementation. Metabolism, Glycolysis, Glycogenesis, Glycogenolysis,
Gluconeogenesis, Ketone bodies, Ketosis and Ketonuria. Functions of Foods and Nutrients.
2.0 CARBOHYDRATES AND ENERGY: Carbohydrates-Definition, Composition, Functions,
Requirements and Sources. Energy- Definitions, Basal metabolic rate (BMR), Factors
affecting BMR, Specific Dynamic Action, Kilo Calorie definitions. Digestion, Absorption and
Metabolism. Effect of deficiency or excess intake of carbohydrates, Protein energy
malnutrition.
REFERENCE BOOKS:
1. B. Srilakshmi, 2007 Food Science 4 th Edition,
New Age International (P). Publishers, New Delhi.
2. B. Srilakshmi, 2006 Dietetics - 4 th Edition, New Age International (P) Limited. Publishers, New Delhi.
3. Thangam Philip 2005 Modern cookery for teaching and the trade, Volume 1, Orient Longman (P) Limited, Chennai.
4. Premlata mullick, 2012 Text Book of Home Science, 3rd edition, Kalyani Publishers, New Delhi.
TEXTILE SCIENCE
Subject Title : Textile Science
Subject Code : HS-103
Periods / Week : 03
Periods / Sem : 45
TIME SCHEDULE
S.No. Major Topics No. of Periods
Weightage of marks
No. of Short Questions
No. of Essay Questions
1 Classification of
Textile Fibres
10 28 04 02
2 Identification of
Textile Fibres
08 18 04 01
3 Weaves 07 28 04 02
4 Water 05 04 02 --
5 Stiffening Agents 08 14 02 01
6 Fabric Finishes 07 28 04 02
TOTAL 45 120 20 08
OBJECTIVES: On completion of study of the subject the student will be able to:
1.0 CLASSIFICATIONOFTEXTILEFIBRES AND YARNS.
1.1 Define the terms Textiles, Fibre, Staple, Filament and Yarn.
1.2 Define the Classification of Textiles fibres.
1.3 Explain the types of Yarns.
1.3 Explain the Physical and Chemical properties of Cotton fibres.
1.4 Explain the Physical and Chemical properties of Silk fibre.
1.5 Explain the Physical and Chemical properties of Wool fibre
1.6 Explain the Physical and Chemical properties of Nylon, Rayon and Polyester.
2.0 IDENTIFICATIONOFTEXTILEFIBRES.
2.1 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for
Cotton Fibre.
2.2 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for
S i l k F i b r e .
2.3 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for Wool
fibre.
2.4 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for
Synthetic fibre.
COURSE CONTENT:
1.0 CLASSIFICATION OF TEXTILE FIBRES: Define the term textiles, fibre, staple, filament
and yarn - multifilament, monofilament fibres. Classification of Textile fibres-Vegetable,
Animal, Mineral and Synthetic Fibres. Physical, Chemical and other properties of Cotton,
Silk, wool, Nylon, Rayon and Polyester. Types of yarns-Simple yarn, Complex yarn and
Textured yarns.
2.0 IDENTIFICATION OF TEXTILE FIBRES: Physical, Visual, Burning, Chemical and
Microscopic tests of Cotton, Silk, Wool, Nylon, Rayon and Polyester.
REFERENCEBOOKS:
1.DurgaDeulkar: Household textiles and laundry work.
Atmaram & sons. Kashmirgate Delhi,1998.
2. Susheela Dantiyagi Fundamentals of textiles and their care.
Orient Longman ltd., New Delhi1984-1987.
3. Sushma Gupta and NeeruGarg A Textbook of Homescience.
Kalyani publications,Year1994.
4. SushmaGupta,Neerugarg, A textbook of Clothing and Textiles,
Renu Saini Kalyani publications, Year1995.
5. A.M.Kaye: A student’shandbook of house wifery.
Kalyani publications,Year1989.
6. Premlata Mullick Textbook of Home Science,
Kalyani Publishers,Year2004.
PRINCIPLES OF CHILD DEVELOPMENT
Subject Title : Principles of Child Development
Subject Code : HS-104
Periods / Week : 03
Periods / Year : 45
TIME SCHEDULE
S.No. Major Topics No. of Periods
Weightage of marks
No. of Short Questions
No. ofEssay Questions
1Introduction to Child
Development07 16 03 01
2Principles of Growth &
Development 0718 04 01
3
Learning, Maturation,
Heredity and
Environment08
28 04 02
4 Prenatal Development 08 16 03 01
5Importance of Health
and immunization08 26 03 02
6 Special Children 07 16 0301
Total 45 120 20 08
OBJECTIVES: On completion of the study of the subject the student will be able to:
1.0 INTRODUCTIONTO CHILD DEVELOPMENT.1.1 Define Child Development.
1.2 Explain the Need and Importance of child study.
1.3 Explain the contribution of Child development to other disciplines.
1.4 Explain the methods of studying children.
1.5 Explain the scope of Child development.
1.6 Explain the characteristics of Observation method.
1.7 Explain the characteristics of Case study method.
1.8 Explain the characteristics of Questionnaire method.
1.9 Explain the characteristics of Interview method.
2.0 PRINCIPLES OF GROWTH AND DEVELOPMENT.
2.1 Define the terms of Growth and Development.
2.2 Differentiate between Growth and Development.
2.3 Explain the general principles of Growth and Development.
2.4 Explain the factors affecting Growth and Development.
2.5 Explain the various stages of Growth and Development.
COURSE CONTENT:
1.0 INTRODUCTION TO CHILD DEVELOPMENT: Definition, Need and Importance,
Scope of child development, Contribution of child development to other disciplines.
Methods of studying children-Observation, Case study, Questionnaire and Interview
method.
2.0 PRINCIPLES OF GROWTH AND DEVELOPMENT: Definition, difference between growths
and development-General principles of growth and development – Factors affecting growth
and development and stages of growth and development.
REFERENCEBOOKS:
1. Rajammal P. Devadas and N.Jaya A textbook on Child Development,
Macmill
anLimited,Year1984.
2. ElizabethB.Hurlock Developmental Psychology A life span approach,
TataMcGrewHillPublishingCompanyLtd.Year–1981.
3. KailasC.Panda Elements of Child Development,
Kalyani Publishers, Year 1981.
4. A.PSrivastava. The Educational Development Of your child–A guide,
The learning lab. S21/G21K. Block Saket, New
Delhi110017.
5. Dr.Indu. bakshi, Understanding children and their problems,
VakilrTeffer and series Ltd haguebuilding of sport
road Ballard estate Mumbai.400001.
6. Premlatha Mullick Text book of Home Science -3rd edition,
Kalyani Publishers, Year 2012.
FOOD SCIENCE LAB
Subject Title : Food Science Lab
Subject Code : HS-105
Periods / Week : 04
Periods / Year : 60
TIME SCHEDULE
S.No. Major Topics No. of Periods
1 Cereal Cookery 10
2 Pulse Cookery 10
3 Vegetable Cookery 10
4 Meat, Poultry & Sea Foods 10
5 Milkshakes, Ice creams, Puddings and
Soufflés
10
6 Vegetable carving 10
TOTAL 60
OBJECTIVES: On completion of the study of the subject the student will be able to:
1.0 CERAEAL COOKERY.
1 . 1 Prepare and calculate the nutritive value of Cereal Preparations.
2.0 PULSE COOKERY.
2.1 P r ep a r e and calculate the nutritive value of Pulse Preparations.
3.0 VEGETABLE COOKERY.
3.1 Prepare and calculate the nutritive value of Vegetarian Preparations.
4.0 MEAT, POULTRY AND SEA FOODS.
4.1 Prepare and calculate the nutritive value of Meat, Poultry & Sea Foods Preparations.
5.0 MILK SHAKES, ICE CREAM, PUDDINGS AND SOUFFLES.
5.1 Prepare and calculate the nutritive value of Milk shakes & Ice creams.
6.0 VEGETABLE CARVING.
6.1 Prepare and display Vegetable carving.
COURSECONTENT:
1.0 CEREAL COOKERY:
a. Bisibeli Bath.
b. Vegetable Biryani.
c. Kutchi Biryani.
d. Missi Roti.
e. Stuffed Paratha (Potato / Kheema).
f. Bhatura.
2.0 PULSE COOKERY:
a. Chole.
b. Dal Makhani.
c. Dalcha.
3.0 VEGETABLE COOKERY:
a. Butter Paneer Masala.
b. Palak Paneer.
c. Mixed Vegetable Curry.
d. Vegetable Kofta Curry.
e. Mushroom Baby corn Masala.
f. Bagara Baingan.
g. Mirchi ka Salan.
4.0 MEAT, POULTRY AND SEA FOOD:
a. Meat Kofta Curry.
b. Shahi Khorma.
c. Dum ka Murgi.
d. Malai Prawn Curry.
5.0 MILK SHAKES, ICE CREAMS, PUDDINGS AND SOUFFLES:
a. Mango Lassi.
b. Banana / Sapota / Mango / Pineapple / Badam Milk Shake.
c. Vanilla / Chacolate Ice- cream.
d. Mango / Sapota Ice Cream.
e. Triffle Pudding.
f. Bread Pudding.
g. Chocolate Pudding.
h. Orange, Mango and Chocolate Soufflés.
6.0 VEGETABLE CARVING:
a. Tomato / Onion / Bell Pepper / Raddish Flower.
b. Bell Pepper Cup / Basket
c. Carrot Flower
d. Brinjal Penguin
e. Cucumber Swirl.
f. Green Onion Curls.
g. Watermelon Bowl / Basket
h. Julienne Cut.
REFERENCEBOOKS:
1. Meera Taneja Good House Keeping Pakistani cookery,
Ebury press, London, Great Britain,Year-1985.
2. Thangam E.Philip Modern cookery for Teaching and the Trade, Vol- I,
PublishedbyOrient LongmanLtd., Hyderabad,Year-2010.
3 Thangam. E .Philip Modern cookery for Teaching and the Trade, Vol-II,
Published by Orient Longman Ltd., Hyderabad, year-1988.
4. Emma Patmore Cook Shelf Baking,
Paragon Book,China, Year 2002.
5. NitaMehta’s Cakes and Chocolates,
SNAB publishers, Pvt .Ltd., New Delhi, Year-2002.
6. NitaMehta’s Low calorie cooking for the Indian kitchen,
SNABpublishers Pvt. Ltd.,NewDelhi,Year-2001.
7. C. Gopalan Nutritive value of Indian Foods,
NIN.Hyderabad.
8. Priya Ram Kumar Cook and See- Soups, Salads, Juices and Chat Items,(Part4), S.Meenakshi Ammal Publication, Chennai. Year 2002.
9. Mallika Bhadrinath a. Snacks Specials. b. Tiffin Varieties.
b. Rice delights.
c. Murukus and Mixtures.
d.Traditional Sweets.
e. Egg Recipes.
f. Delicious Vegetarian Curries. i. Vegetarian Gravies.
g. Soups and Soft Drinks. k. Classic Lunch Recipes.
h. Excellent Puddings.
Pradeep Enterprises, Chennai, Year 1999.
10. Tarla Dalal Pleasure of Vegetarian Cooking.
Bimal .A. Mehta Publictions, Mumbai, Year 2004.
DRAWING & SKETCHING LAB
Subject Title : Drawing & Sketching Lab
Subject Code : HS-106
Periods / Week : 08
Periods / Year : 120
TIME SCHEDULE
S.No. Major Topics No. of Periods
1 Art History 15
2 Principles, Techniques and Materials of
Drawing
10
3 Basics of sketching 35
4 Applied Arts 30
5 Still life 30
TOTAL 120
OBJECTIVES: On completion of the study of the subject the student will be able to :
1.0 ART HISTORY.1.1 Explain Pre-historic Art forms from India.
1.2 Explain Harappa and Mohenjo-Daro civilization and Art and culture.
1.3 Basic knowledge of famous artists.
1.4 Basic knowledge of local artists.
2.0 PRINCIPLES, TECHNIQUES AND MATERIALS OF DRAWING.2.1 Explain & Draw the Elements of Design.
2.2 Explain & Draw the Principles of design.
2.3 Explain & Draw the Principles of drawing.
2.4 Explain& Draw the Techniques of drawing.
2.5 Demonstrate the materials used for drawing.
3.0 BASICS OFSKETCHING.3.1 Explain & Practice Sketching.
3.2 Explain the tips used in Sketching.
3.3 Demonstrate Tools and intensity of pencils, brushes and pens used in sketching.
3.4 Draw General Sketching work.
3.5 Sketch different human figures of different ages
3.0 APPLIED ARTS. 4.1 Materials Used.
4.2 Lettering and geometrical Designing.
4.3 Draw different geometrical designs.
4.4 Creative design without using geometrical Instruments.
4.5 Enlarging & reducing the designs.
5.0 STILL LIFE.5.1 Explain Still Life drawing.
5.2 Draw Still Life objects.
5.3 Perspective Drawing.
COURSE CONTENT:
1.0 ART HISTORY: Pre-historic Art forms from India- Rock Paintings of Bhimbhetka etc. Harappa
and Mohenjo-Daro civilization Art and culture. Basic knowledge of famous artists
Michelangelo, Leonardo Da Vinci, Vincent Vangogh, Salvador Dali, Pablo Picasso, Raja Ravi
Verma, M F Husain. Basic knowledge of local artists - Late Sri P.T. Reddy. Late Sri Kapu
Rajaiah, Late Sri. Kondapally Seshagiri Rao, Padmasri Jagadish mittal, Padmasri K. Laxma
Goud, Sri. Thota Vaikuntam and Sri.Surya Prakesh.
2.0 PRINCIPLES, TECHNIQUES AND MATERIALS OF DRAWING: Elements of Design-Line,
Colour, Texture, Typography, Scale (Size), Dominance and Emphasis, Balance and Harmony.
Principles of design- Alignment, Hierarchy, Contrast, Repetition, Proximity, Balance, Colour
and Space. Principles of drawing- Balance, Emphasis, Unity, Contrast, Rhythm, Pattern and
Movement. Techniques of drawing- Tonal, Scumble, Smudge, Hatching, Cross Hatching
and Accent Lines. Materials used for drawing- Pencils (Black, white and colour), Pastels,
Charcoal sticks, Sketch pens. Drawing from nature - Leaves, flowers, trees, birds, animals
etc., Object drawing - House hold objects like jars, Bottles, bowls etc.
3.0 BASICS OFSKETCHING: Meaning of Sketching, tips used in Sketching, use of Tools-
Pencils, Brushes and Pens used while sketching, use of different pencils -light, dark.
Rotoring Technique, Crackle and Brush dots technique, Brush and ink technique, Dry
brush different tones. General Sketching work- Smudging, hashing, Shading and detail
work. Drawing of human figures of different ages- Baby, Child, Woman, Man, Old and
adolescent age. Drawing of face study of human life- Happy, Calm, angry, worry, shocked
& dull. Drawing of lips, eyes, nose, ear and their shading. Drawing of legs, foot, hand,
palm & fingers. Drawing and shading of flowers, birds and animals etc.,
4.0 APPLIED ARTS: Materials - Pencils, Indian ink, Drawing sheets, Ivory card,
Mount board. Lettering and geometrical Designing – calligraphy, graphology, writing about
figures symbols and alphabets. Different types of calligraphy- roman, 3-D Letters,
lettering with grid method. Use of compass in making various Geometrical shapes,
Geometrical designs- Circles, Squares. Creative designs without using
Geometrical Instruments. Enlarging and reducing the designs.
5.0 STILL LIFE: Still Life objects – Symmetrical, Jars, Bottles & Pot. Asymmetrical – book and
rectangular box. Perspective Drawing – 3dimentinal objects on a 2-dimentional surface on
Paper or Canvas.
REFERENCE BOOKS:
1. Gene Franks Pencil Drawing,
A Walter foster publications.
2. Michael Chinery Maurice Plkedger Garden birds Illustrated.
3. Lola Ades Flowers and Designs to copy.4. K.V.Kamble Anupam Design drawing, Gala publications (India).
5 Subodh Narvekar, Avadhuth Narvekar. Elementary and Intermediate Grade Education Drawing Made Easy, Navaneeth publications.
6. Paschmina, javnik Calligraphika, Navaneeth publications.
7. Pundalik vaze The art of shading-Nature and Landscape,
Published by Milind. L Paranjape.
8. Pencil shading Landscapes1 & 2, Sahani Publications.
BASIC STITCHES AND SEWING SKILLS
Subject Title : Basic Stitches and Sewing Skills
Subject Code : HS-107
Periods / Week : 08
Periods / Year : 120
TIME SCHEDULE
Sl.No
Major Topics No. ofPeriods
1. Sewing Machine 10
2. Basic Stitches, Seams and Seam
Finishes
30
3. Neckline finishes , Fullness in
Garments–Plackets-
OpeningsFasteners
20
4. Pockets, collars, yokes and sleeves 20
5. Drafting & Stitching of Jangia 20
6. Drafting& Stitching of Jabla 20
TOTAL 120
OBJECTIVES: On completion of the subject the student will be able to:
1.0 SEWING MACHINE.
1.1 Explain about the Selection and Care of the Sewing Machine.
1.2 Explain about the Different Parts of a Sewing machine.
1.3 Explain about Common Faults, Causes, Remedies of Sewing machine.
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-24 2.0 BASICSTITCHES, SEAMS AND SEAM FINISHES.
2.1 Prepare samples of Basic stitches.
2.2 Prepare samples of Seams.
2.3 Prepare samples of Seam finishes.
.
3.0 NECKLINE FINISHES, FULLNESS IN GARMENTS, PLACKETS, OPENINGS AND FASTENERS.
3.1 Prepare sample of Facing.
3.2 Prepare sample of Piping and Binding
3.3 Prepare samples Darts
3.4 Prepare samples of Tucks.
3.5 Prepare samples of Pleats.
3.6 Prepare samples of Plackets and openings.
3.7 Prepare samples of Fasteners.
4.0 POCKETS, COLLARS, YOKES AND SLEEVES.
4.1 Prepare Pockets.
4.2 Prepare Collars.
4.3 Prepare Yokes.
4.4 Prepare Sleeves.
5.0 DRAFTING OF JANGIA.
5.1 Do the drafting of Jangia.
5.2 Prepare paper pattern of Jangia.
5.3 Cut the material using paper pattern.
5.4 Stitch and finish Jangia using suitable seams and stitches.
6.0 DRAFTING OF JABLA.
6.1 Do the drafting of Jabla.
6.2 Prepare paper pattern of Jabla.
6.3 Cut the material using paper pattern.
6.4 Stitch and finish Jab la using suitable seams and stitches.
COURSE CONTENT:
1.0 SEWING MACHINE: Selection of Selection and Care of the Sewing Machine. Different
Parts of a Sewing machine. Common faults, Causes and Remedies.
2.0 PREPARATION OF SAMPLES OF BASIC STITCHES: Basic Stitches-Even basting,
Uneven basting, Running, hemming & backstitch. Seams- Plain seam, French seam, Run &
Fell seam & Lapped seam. Seam finishes- Pinked seam finish, Edge stitch seam finish,
Double stitch seam finish & Herring bone stitch seam finish.
3.0 PREPARATION OF SAMPLES OF NECKLINE FINISHES, SAMPLES IN FULLNESS IN GARMENTS, PLACKETS, OPENINGS AND FASTENERS: Neckline Finishes-Facing,
Piping or binding. Darts-Single Pointed, Double Pointed and Decorative darts. Tucks-Pin
tucks, Corded Tucks and cross tucks. Pleats-Knife pleats, Box pleats, Inverted box pleats
and Pinch pleats. Gathers and ruffles (single and double). Openings-Simple hem opening,
Continuous wrap opening and two pieces bound opening. Fasteners - Buttons and Button
holes, Shank buttons, Zips, Hooks and Eyes.
4.0 POCKETS, COLLARS, YOKES AND SLEEVES: Pockets: Preparation of Patch Pocket, Flap
pocket, Seam pocket and Bound pocket. Collars- Preparation of Peter Pan collar, Cape collar
and Shirt collar. Yokes- Preparation of Round yoke and Square yoke. Sleeves- Preparation of
Plain sleeve, Puff sleeve, Long sleeve and Raglan sleeve.
5.0 DRAFTING AND STITCHING OF JANGIA: Drafting, Paper pattern, Cutting and stitching of
Jangia with suitable seams and stitches.
6.0 DRAFTING AND STITCHING OFJABLA: Drafting, Paper pattern, Cutting and stitching of
Jabla with suitable seams and stitches.
REFERENC BOOKS:
1.K.R.Zarapkar Zarapkar system of cutting, GALA publishers,Bombay, Ahemadabad, Nagpur, Pune, Madras.
2. Sheri Dongaji Basicprocess & clothing construction,
New Raj Book Depot, Publishers and Book Sellers, Bengal
Mal Markets . New Delhi.
3. Mary Mathews Clothing construction–PartI, II,Basicsewing processes,
Fourthprinting-1989.
4. Black well Science series Introduction to clothing manufactures,
5. Peter Morgan Designing and pattern cutting for children Clothing,
B.TBatsfordLtd-London–1973.
6. Kettunen Minn Fundamentals of Dress,
McGrawHillBook company 1941.
HAND EMBROIDERY LAB
Subject Title : Hand Embroidery Lab
Subject Code : HS-108
Periods / Week : 03
Periods / Year : 45
TIME SCHEDULE
S.No. Major Topics No. of Periods
1Tools, Techniques and materials used in
hand embroidery 02
2Enlarging reducing the design and
different techniques of transferring the
methods
03
3Single line stitches
10
4Filling stitches
10
5Contemporary Stitches
10
6Banjara Work
10
TOTAL 45
OBJECTIVES: On completion of the study of the subject the student will be able to:
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-59 1.0 TOOLS, TECHNIQUES AND MATERIALS USED IN HAND EMBROIDERY.
1.1 Know the Tools used for hand Embroidery.
1.2 Know the Techniques used for hand Embroidery.
1.3 Know the Materials used for hand Embroidery.
2.0 ENLARGING, REDUCING THE DESIGN AND DIFFERENT TRANSFERING MEHODS.2.1 Learn to Enlarge the Design.
2.2 Learn to Reduce the Design.
2.3 Learn the different Design transfer methods.
3.0 SINGLE LINE STITCHES.3.1 Make Running stitch Sample.
3.2 Make Stem Sample.
3.3 Make Chain Sample.
3.4 Make Double knot Sample.
3.5 Make Couching Sample.
3.6 Make Fly stitch sample.
3.7 Make Feather stitch Sample.
4.0 FILLING STITCHES.4.1 Make French knot stitch sample.
4.2 Make Bullion knot Sample.
4.3 Make Satin stitch sample.
4.4 Make Herringbone stitch Sample.
4.5 Make Buttonhole stitch Sample.
4.6 Make Long and Short Stitch Sample.
5.0 CONTEMPORARY STITCHES.5.1 Make Shadow work sample.
5.2 Make Cross-stitch sample.
5.3 Make Sample of Appliqué work.
6.0 BANJARA WORK.6.1 Make Sample of Mirror work.
6.2 Make Sample of Quilting.
6.3 Make Sample of Drawn Thread work.
6.4 Make Sample of Beadwork.
COURSE CONTENT:
1.0 TECHNIQUES, TOOLS AND MATERIALS USED IN HAND EMBROIDERY:
Tools- Tape Measure, Straight Ruler, Masking Tape, Dress Maker’s Shears, Embroidery
Scissors, Thimble, Needle Threader, Magnifier, Tracing Wheel, Marking Pencil, Marking
Chalk, Tracing Paper, Carbon paper, Powdered Chalk, Powdered Coal, Needles, Embroidery
Hoops and Frames. Techniques- Colour Scheme, Selecting Embroidery Stitches, Charting
the Design, Positioning Design, Preparing Yarns, Using an Embroidery Hoop, Threading the
Needle, Handling Needle, Working Embroidery, Following design Lines, Starting and Ending
the design Stitching, Blocking Embroidery, Removing Transfer Marks, Finishing, Pressing.
Materials- Different types of fabrics, Yarns and threads.
2.0 ENLARGING, REDUCING THE DESIGN AND DIFFERENT DESIGN TRANSFEREING: METHODS: Enlarging and Reducing the Design- By using grid method and Photostat
copying. Transferring Methods- Tracing, Hot Iron Transfer, Dress Maker’s carbon and
Pricking method.
3.0 SINGLE LINE STITCHES: Running Stitch, Stem Stitch, Chain Stitch and Lazy daisy Stitch,
Double Knot, Pekinese, Couching, Fly stitch and Feather Stitch.
4.0 FILLING STITCHES: French knot, Bullion knot, Satin, Herringbone, Buttonhole Stitch,
Blanket Stitch and Long and Short Stitch.
5.0 CONTEMPORARY STITCHES: Shadow work, Cross Stitch and Appliqué Work.
6.0 BANJARA WORK: Mirror Work, Quilting and Beadwork.
Note: By the end of the semester submit Embroidery Manual with worked samples and any one of
the articles given below.
a) 2 Cushion Covers.
b) 1 Table Cloth.
c) 2 Pillow Covers.
d) 4 Table Mats.
e) 6 Handkerchiefs.
f) Tray Cloth.
g) Sofa Back.
REFERENCE BOOKS:
1. Complete Guide to Needle Work – Readers digest.
2. Golden Hands-02 – Hamlyn House.
3. Embroidery Skills and Techniques – Dorothy Wood
4. Embroidery Designs – Nirmala C. Mistry
5. Useful Embroidery Designs – ABBS Publishers, Mumbai.
6. Glass Bead Artistry – ONDORI Publications, USA.
BASICS OF BEAUTY CLINIC LAB
Subject Title : BASICS OF BEAUTY CLINIC LAB
Subject Code : HS-109
Periods / Week : 04
Periods / Sem : 60
TIME SCHEDULE
S.No. Major Topics No. ofPeriods
1 Introduction to Beauty 02
2 Yoga and Exercise 04
3 Bleaching 08
4 Facial 30
5 Galvanic and High Frequency Treatments 08
6 Threading 08
TOTAL 60
OBJECTIVES: On completion of the study of the subject the student will be able to:
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-27 1.0 INTRODUCTION TO BEAUTY.
1.1 Explain importance of Beauty.
2.0 YOGA AND EXERCISE.2.1 Importance of Yoga in Beauty.
2.2 Eight stages of Yoga.
2.3 Importance of Meditation.
2.4 Importance of Exercise.
2.5 Ways of Exercising.
2.6 Relaxation methods.
3.0 BLEACHING.3.1 Skin and Skin Care.
3. 2 Importance of Bleaching.
3.3 Explain about Powder, Cream & Herbal Bleach.
3.4 Follow Skin care tips while bleaching.
3.5 Practice Bleaching.
4.0 FACIAL.
4.1 Importance o f Facial Treatment.
4.2 Practice cream and scrub facial.
4.3 Practice herbal facial.
4.4 Practice fruit facial.
5.0 GALVANIC FACIAL.
5.2 Practice Pimple& Acne Treatment with Galvanic Facial.
5.2 Practice Pimple& Acne Treatment with High Frequency.
6.0 THREADING.6.1 Practice Threading Eyebrows, Chin & Upper lip.
COURSECONTENT:
1.0 INTRODUCTION TO BEAUTY: Importance of Beauty-Care of Hair, Eyes, lips, teeth, skin,
nails, hands and feet.
2.0 YOGA AND EXERCISE: Importance of yoga in beauty, Eight stages of Yoga-Yam, Niyama,
Pranayama, Pratyahara, Dharana, Dhyana, Samadhi. Importance of Meditation, Importance of
Exercise, Ways of exercising and Relaxation methods.
3.0 BLEACHING: Powder & Cream bleaching, Skincare tips and Hints to follow while bleaching-
Method of Bleaching.
4.0 FACIAL: Different Facial Treatments, Herbal & Synthetic Cream massages,
Different facemasks, Home packs and Nourishing creams.
5.0 GALVANIC AND HIGH FREQUENCY TREATMENTS: Pimple and acne Treatment with
Galvanic and high frequency facial.
6.0 THREADING: Practice in threading of Eye brows, Lower chin, Upper lip, Hands and Legs.
REFERENCEBOOKS:
1. ShahnazHusain’s ShahnazHusain’sBeautyBook,
Orientpaper backsA DivisionofVisionsBooks PVT. Ltd.,
2. ChhoDer Beauty&Bodybook.
3. Kittycarpion Herbal Beauty
(Common to All Branches)
Subject Title : Computer Fundamentals Lab - 1Subject Code : HS- 111Periods/Week : 3Periods/Semester : 45
LIST OF EXPERIMENTS
1.0 BASICS
1.1. Identify the various components of a Computer system
1.2. Differentiate between hardware and software components
1.3. State the configuration of a computer system
1.4. Exercise on creation of Text Files using Notepad, WordPad
1.5. Exercise on creation of .jpeg, .bmp Files using MS-Paint
1.6. Exercise how to use calculator
2.0 DOS Operating System
2.1. Practice on Internal and External commands.
2.2. Create and use Batch Files.
2.3. Know the usage of Editors.
3.0 WINDOWS Operating System
3.1. Exercise on creation of folders and organizing files in different folders
3.2. Exercise on use of Recycle Bin
3.3. Exercise on use of My Computer and My Documents
3.4. Exercise on creation of shortcut to files and folders (in other folders) on Desktop
3.5. Exercise on arranging of icons – name wise, size, type, Date modified
COMPUTER FUNDAMENTALS LAB -1
3.6. Exercise on searching of files and folders
3.7. Exercise on using of explorer for accessing of files and folders
3.8. Exercise on organizing files / folders using copy and paste
3.9. Change resolution, colour, appearance, screen server options of Display
3.10. Change the system date and time.
4.0 Internet
4.1. Importance of web browser software
4.2. Structure of URL
4.3. Create an e-mail account
4.4. Send an e-mail
4.5. Receive an e-mail
4.6. Browse the Internet using various search engines
OBJECTIVES AND KEY COMPETENCIES
S. No Name of Experiment
Objectives Key Competencies
1. Identify the various components of a Computer system
Identify various Components of a System
Check whether components are identified correctly
Identify all components inside computer
Identify all Peripherals connected Observe the functionality of all
components like CPU, RAM, HDD, FDD, Motherboard
2. Differentiate between hardware and software components
To Differentiate between hardware and software components
Observe differences between hardware and software components
3. State the configuration of a computer system
Able to observe configuration of given system
Use System icon in control panel Use system information in Accessories
4. Practice on Internal and External commands.
To use internal commands To use External commands
Check whether able to use all internal commands using DOS
Check whether able to use all external commands using DOS
5. Create and use Batch Files.
Able to create Batch files Able to create autoexe.bat file
Check whether able to create by taking set files in creating batch file
Check whether able to create autoexe.bat file properly
6. Know the usage of edlin Editor
Able to use edlin command to create a file
Able to edit a file using edlin command
Check whether able to use edlin command in DOS environment
Check whether able to edit a file using edlin command
7. Exercise on creation of folders and organizing files in different folders
Able to create folder Able to organize file in different
folders
Check whether able to create folder using right click on desktop
Check whether able to create folder using windows explorer
Observer in organizing files in different folders using windows explorer
Observer in organizing files in different folders using My Computer
8. Exercise on creation of .jpeg, .bmp Files using MS Paint
Able to create picture file in .jpeg format
Able to create picture file in .bmp format
Check whether able to create picture file .jpeg format properly
Check whether able to create picture file in .bmp format properly
9. Exercise on using Recycle Bin
Able to Use Recycle Bin Check Recycle bin whether able to use delete files
Observe files were properly restored files
10. Exercise on use of My Computer and My Documents
Able to Access files and folders in C: Drive
Able to Access files and folders in other drives
Able to use My Documents so that organize and access files and folders in it
Able to use My Documents so that Organizing files in My Music, My Pictures, My Videos
Able to create short cut for My Documents on desktop properly
Check whether able to access files in C: Drive using My Computer correctly or not
Check whether able to access files in other drives using My Computer correctly or not
Check whether able use CD/DVD drive using My Computer
Check whether able to organize files and folders in My Documents
Check Whether able to organize files in My Music, My Pictures, My Videos in My Documents
Check able to create short cut for My Documents on desktop properly
11. Exercise on creation of shortcut to files and folders (in other folders) on Desktop
Able to create shortcut of files and folders on desktop
Check whether can able to create shortcut for any files created on desktop
Check whether can able to create shortcut for any folder created on desktop
12. Exercise on arranging of icons – name wise, size, type, Date modified
Able to arranging of icons – name wise, size, type, Date modified on desktop
Observe whether able to arrange of icons – name wise, size, type, Date modified
13. Exercise on searching of files and folders
Able to search of files and folders Check searching of files and folders
14. Exercise on using of explorer for accessing of files and folders
Able to use of explorer for accessing of files and folder
Check use of explorer for accessing of files and folders
15. Exercise on organizing files / folders
Able to organizing files / folders using copy and paste
Check organizing files / folders using copy and paste
16. Exercise using Calculator from Accessories and through Run
Able to use calculator in Standard mode
Able to use calculator in Scientific mode
Check calculator in Standard mode
Check calculator in Scientific mode
17. Exercise on shutdown of computer system
Able to shutdown of computer system
Check shutdown of computer system
18. Exercise on understanding the use of Taskbar
Able to understand the use of Taskbar by opening some applications
Check the use of Taskbar by opening some applications
19. Exercise on using of Internet Explorer or any other browser
Able to use of Internet Explorer Able to use of Mozilla Firefox Able to use of Google Chrome Able to use of opera
Check use of Internet Explorer Check use of Mozilla Firefox Check use of Google Chrome Check use of opera
20. Change resolution, color, appearance, screen server options of Display
Able to change resolution, colour, appearance, screen server options of Display
Check resolution, colour, appearance, screen server options of Display
21. Change the system date and time
Able to change system date and time
Check change system date and time
22. Create an e-mail account
Able to create an e-mail account Check able to create an e-mail account
23. Send an e-mail able to send an e-mail Check able to send an e-mail
24. Receive an e-mail able to receive an e-mail Check able to receive an e-mail
25. Browse the Internet using various search engines
Able to search for a content in the Internet using various search engines
Check able to search for a content in the Internet using various search engines