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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


Periods / Week : 03

Periods / Sem : 45

TIME SCHEDULE


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.


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.


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


Periods / Week : 03

Periods / Year : 45

TIME SCHEDULE


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


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


Periods / Week : 04

Periods / Year : 60

TIME SCHEDULE


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


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


Periods / Week : 08

Periods / Year : 120

TIME SCHEDULE


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


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


Periods / Week : 03

Periods / Year : 45

TIME SCHEDULE


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


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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


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


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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