Symbiosis Skills and Open University
B.Sc. Beauty and Wellness
Programme Structure-Teaching
Pedagogy, Evaluation Scheme &
Syllabus
2018-19
Programme Structure BSC Beauty and Wellness
Semester Subject Codes Courses
Semester 1 BW101 Introduction to human Nutrition BW102 Introduction to the beauty & wellness Industry BW103 Basic Human Anatomy BW104 Fundamentals of skin care-I BW105 Fundamentals of Make up BW106 Fundamentals of hair Care-I BW107 Customer service relation for beauty and wellness IDSC101 Communication Skills (conversational skills)
Semester 2 BW201 Fundamentals of food science BW202 Introduction to diet management BW203 Physiology of human body BW204 Fundamentals of hair Care-II BW205 Fundamental of Skin care -II BW206 Fundamentals of Makeup II IDSC102 Communication skills (life coping and writing skills ) BW501 Internship for beauty and Wellness I
Semester 3 BW301 Nutrition through life cycle
BW302 Introduction to latest trends in cosmetology
IDSC201 Personal Enhancement Skill-I ( Employability skills)
IEVS100 Environmental Studies
MGMT116 Basics of Accountancy
BETY301 Advance Hair dressing -I
BETY302 Advance skin care -I
WLNS301 Introduction to Food Safety and food preservation
WLNS302 Basics of fitness and strength Training
Semester 4 BW401 IT concepts in Beauty and wellness Industry
IDSC202 Personal Enhancement skills-II
BW402 Salon Management
BW 403 Basics of Digital Marketing for beauty and wellness
Any 3 among 6 subjects
BETY401 Advance Hair dressing -II
BETY402 Advance skin care -II
BETY403 Professional Bridal make up Artistry
WLNS401 Nutrition for weight management
WLNS402 Community Nutrition
WLNS403 Nutritional Biochemistry
BW401 Internship for beauty and Wellness
MGMT501 Entrepreneurship Development
IDSC301 Professional Competency Skill –I
IDSC 302 Professional competency skills 2
Seminar/Project
Any 3 among 6 subjects
WLNS501 Fundamentals of Wellness Coaching
WLNS502 Fundamentals of Sports Nutrition
WLNS503 Therapeutic Nutrition
BETY501 Fundamentals of Spa therapies
BETY502 fashion and photographic Makeup
BETY503 Salon hair Creatives
Semester 6 WLNS-601 Internship for Wellness and fitness
BETY601 Internship for Make up , Hair and Spa Therapies
BW-601 Project/Seminar
Teaching Pedogogy
Teaching/Learning
Component
Pedagogy
L:Lecture Teachers Conduct Lectures in Classroom at Workshop
or in labs where equipment’s/Machineries/industry
models are kept .At times classes are also conducted
in industry premises during visits
T:Tutorial These Sessions are conducted to clarify the doubts in
respective subject. Teachers Discuss with the students
in group or at individual levels. Separate Tutorial
rooms are used for this sessions
P:Practical There are subjects specific labs, centre of excellence
or learning factories on campus. They are used by
teachers to showcase and demonstrate working of
equipment ,model, machinery, business process,
software tool etc. A separate Journal is maintained to
record all practicals.
S: Skill Skill Component focuses on the application of
theoretical concepts and practical inputs at
workplace. These are the activities or miniprojects or
formative assignments that give industry or job skills
to students .They work in small groups or at individual
level
Evaluation Scheme
General Evaluation Procedure:
Performance in each course/subject of study shall be evaluated based on;
Theory Assessment: 50% weightage for Continuous Assessment and 50% for End
semester University examination.
Practical Assessment: 40% weightage for Continuous Assessment, 40% for End
semester University practical examination.
Skill Assessment (Industry Assessment): 20% for Skill Assessment conducted by a
panel comprising industry experts.
For Example:
For each course of study having theory & practical component, the distribution
of marks shall be as under:-
Theory - 100 marks (50 marks Continuous & 50 marks Term End
Examination)
Practical - 80 marks (40 marks Continuous practical & 40 marks Term End
Practical)
Skill/Industry Assessment - 20 marks
Student needs to score minimum 40% in each head of passing. In case of B.
Architecture the minimum 45% in each head of passing and 50% in average. There
are five heads of passing as, Continuous theory assessment, End semester theory
examination, Continuous Practical assessment, End semester Practical examination
and skills/ Industry assessment.
The grace marks policy, class improvement and allotment of marks for extra-
curricular activities shall be decided by the Board of Examination of the University.
1. Rules of Passing
1.Continuous assessment (theory and practical), semester end examination (theory
and practical) & skill assessment will be separate heads of passing. In case of B.
Architecture the minimum 45% in each head of passing and 50% in average. To
pass in a semester, a student must earn minimum (40%) marks in each head.
2.To earn credits of a course the student must pass the course with minimum
passing marks/grade.
3. Students can only apply for the revaluation of End-Semester Exam only.
2. Continuous Assessment for Theory and Practical:
Based on the learning objectives / outcomes, each course would be subdivided into
no. of units and on the completion of each learning objective, an assessment is
planned. By this way students would be assessed regularly. There are different
parameters – Unit Test, Presentations, Case Studies, Quizzes, Assignments, Viva,
Industrial Visits, Journal Work, Tutorial, lab practical etc. for every course under
every program for continuous assessment of theory and practical. Passing
percentage for every continuous assessment is 40%. The parameters for
assessment may vary from program to program based on the learning outcomes.
3. End Semester University Exam for Theory and Practical:
The student would appear in an end semester examination conducted by the university,
based on the complete syllabus for the course. The end semester theory exam & end
semester practical exam will be conducted under general supervision of the Office of
Controller of Examination.
4. Skill Assessment/Industry Assessment:
Skill assessment will be carried out by a panel comprising of industry experts. This will
be followed by a viva voce.
5. Evaluation of Grades
Grade and their numeric equivalent are as below
% Marks *Grade Point Grade Description of Performance
91-100 10 O Outstanding
81-90 9 A+ Excellent
71-80 8 A Very Good
61-70 7 B+ Good
51-60 6 B Above Average
41-50 5 C Average
40 4 P Pass
<40 0 F Fail
ABSENT 0 Ab Absent
*Based on absolute marking system rounded to nearest integer.
Grade and their numeric equivalent for B Arch program are as below,
A grade assigned to each head based upon marks obtained by the student in examination
of the course.
Table 1: GRADING SYSTEM FOR PASSING HEADS
(Theory / sessional / sessional-viva)
G
ra
de
% of Marks
Obtained
Grade
Point Description of
Performance
O 90-100 10 Outstanding
A 80-89 9 Very Good
B 70-79 8 Good
C 60-69 7 Fair
D 50-59 6 Average
E 45-49 5 Below Average
F <45 0 Fail
Table 2: GRADING SYSTEM FOR AGGREGATE
G
ra
de
% of Marks
Obtained
Grade
Point
Description of
Performance
O 90-100 10 Outstanding
A 80-89 9 Very Good
B 70-79 8 Good
C 60-69 7 Fair
D 50-59 6 Average
F Below 50 0 Fail
Passing grades for various heads: The grades O, A, B, C, D & E are passing grades for
various heads (paper / sessional / sessional viva voce). A candidate acquiring any one
of these grades in a course shall be declared as pass only in that particular subject head.
And student shall earn the credits for a course only if the student gets passing grade in
that course (which includes paper and/or sessional and/ or sessional viva voce).
Passing grades for Aggregate: The grades O, A, B, C & D are passing grades in the
aggregate.
F grade for various heads: The grade F is a failure grade. The student with F grade will
have to pass the concerned course by reappearing for the examination.
F grade for aggregate: The grade F is a failure grade for aggregate. The student with F
grade will have to appear for paper &/ or sessional & /or session viva voce for
improvement of aggregate.
6. Calculation of SGPA and CGPA
The Semester Grade Point Average (SGPA) is calculated as under:
SGPA = Where Ci is the number of credit offered in the ith
subject of a Semester for which SGPA is to be calculated, Pi is the corresponding
grade earned in ith subject and n is number of subjects in the semester.
1.The Cumulative Grade Point Average (CGPA) is calculated as under :
Where SGj is SGPA earned in the jth semester, NCj is total credit allotted
to
the jth semester and m is the number of semester till which CGPA is calculated.
2.The conversion from CGPA to equivalent percentage is calculated as under:
Equivalent Percentage = CGPA obtained X 10.
Rules of A.T.K.T
ATKT Rules for 4 year programs Mandatory Condition
A student will attend classes of all
years with her/his batch. However
he/she
a) Cannot appear for end Semester
V exams if she/he has not cleared
Semester I & II.
b) Cannot appear for end Semester
VII exams if she/he has not cleared
Semester III & IV.
a) A student must acquire full credits
of either of the semesters for current
year (excluding credits of
internship)
OR
b) A student must acquire 50%
credits (excluding credits of
internship) for the current year, to
be eligible for admission to
subsequent year, else the student
will be given Year down (YD).
ATKT Rules for 3 year programs Mandatory Condition
A student will attend classes of all years
with her/his batch. However he/she :-
a) Cannot appear for end Semester
V exams if she/he has not cleared
Semester I & II.
a) A student must acquire full credits of
either of the semesters for current year
(excluding credits of internship)
OR
b) A student must acquire 50% credits
ATKT Rules for 5 year programs Mandatory Condition
A student will attend classes of all years
with her/his batch. However he/she
a) Cannot appear for end Semester
V exams if she/he has not cleared
Semester I & II.
b) Cannot appear for end Semester
VII exams if she/he has not cleared
Semester III & IV.
c) Cannot appear for end Semester
IX exams if she/he has not cleared
Semester V & VI.
a) A student must acquire full credits
of either of the semesters for current
year (excluding credits of
internship)
OR
b) A student must acquire 50% credits
(excluding credits of internship) for
the current year, to be eligible for
admission to subsequent year, else
the student will be given Year down
(YD).
(excluding credits of internship) for the
current year, to be eligible for
admission to subsequent year, else the
student will be given Year down (YD).
ATKT Rules for 2 year programs Mandatory Condition
A student will attend classes of all years
with her/his batch. However he/she :-
a) A student must acquire full credits of
either of the semesters for current year
(excluding credits of internship)
OR
b) A student must acquire 50% credits
(excluding credits of internship) for the
current year, to be eligible for admission to
subsequent year, else the student will be
given Year down (YD).
7. Backlog Examination
1. Backlog examination shall be conducted along with regular semester term end
examination. Each student will get total 5 attempts per course.
2. In case of students appearing for Backlog Examination, the marks secured in the
subsequent attempt will be fitted back into the earlier distribution.
3.Backlog Examination shall be conducted under the general supervision of Controller of
Examinations and Deans of Schools by the faculty member concerned as per the
Examination Rules & Regulations prescribed by the University from time to time.
4. Backlog examination fees are applicable to each head of passing, which shall be
prescribed by the University from time to time.
Syllabus
SEM-I
Program name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course name
Introduction To Human Nutrition
Course code BW101
Version no 1.0 Version update date 20/06/18
Pre-requisite
XIIth Pass
Course objective
The course for Introduction to human nutrition has following objectives
Depict the basics of Nutrition
To acquire the knowledge of human nutrition.
To understand the organization of nutritional research and knowledge at increasing levels of detail into different fields of nutrition, such as community, clinical, experimental, and biochemical.
To learn the nutrients required for health, and their sources in diets.
To learn how nutrients in foods affect and are affected by metabolic functions of the human body.
To learn how variability among research results leads to consumer perceptions of changing or conflicting recommendations for dietary practices from the nutrition community.
Course outcome
The course for Introduction to human nutrition has following outcomes
This will helps students to depict the basics of Macro and Micro Nutrients.
The students will understand the function, classification, digestion, absorption and the requirement of lipids, carbohydrate and proteins in the human body.
The students will be able to classify the Nutritional Requirements and RDA.
Total credits / L:T:P:S
3 1/0/1/1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T
0
P
30
S
15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Syllabus Sr. No Unit Detailed topic wise syllabus (in bullet
points) Separate sessions (L :T:P: S)
1 Introduction to nutrition
Defining Nutrition Nutritional Science History of Vitamins and Minerals
(2+0+3+2) 7 Hours
2 Dietary recommendation
Average Macronutrient Distribution Range Dietary Reference Intakes International Dietary Guidelines My Plate Dietary Planning Dietary Assessment
(2+0+3+2) 7Hours
3 Nutrient processing-digestion and absorption
organs of Digestive Tract Process of Digestion Enzymes in Digestion Types of Absorption Active and Passive Transport of nutrients Gastrointestinal Hormones absorption in cell
2+0+3+2) 7Hours
4 Macronutrients in the diet: carbohydrates
Defining Carbohydrates Storage, Functions of carbohydrates, Sugar and Disease Dietary intake
2+0+3+2) 7Hours
5 Dietary fibres
Classification and define functions of Dietary fiber Differentiate between Soluble and insoluble fibre Nutritional significance
1+0+3+2) 6Hours
6 Macronutrients in the diet: protein
Defining Proteins Protein quality Synthesis Functions Dietary intake Protein and Health Vegetarian Diets
(1+0+4+2) 7Hours
7 Nutritional aspect of lipids
Defining lipids Lipid storage Functions Lipid intake Lipids and Health
(2+0+4+1) 7Hours
8 Nutritional aspect of vitamins
Section 7: Fat soluble vitamins Vitamin A Vitamin D Vitamin E Vitamin K : Water soluble vitamins Thiamine Riboflavin Niacin Folate Vitamin B12 Vitamin B6 Pantothenic acid Vitamin C
(2+0+4+1) 7Hours
9 Nutritional aspect of Minerals, trace elements
Dietary requirement of mineralizing mineral in our body Calcium Phosphorous Magnesium Trace minerals Iron Zinc Iodine
1+0+3+1) 5 Hours
Program name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course name
Introduction to the beauty & wellness Industry
Course code BW102
Version no 1.0 Version update date 20/06/18
Pre-requisite
XIIth Pass
Course objective
The course for Introduction to the beauty & wellness Industry has following objectives
Learning types of wellness
Differentiate between physical and mental wellness
Identify the activities which helps in improve the particular dimension of wellness
Identify the top brands in beauty Industry and wellness industry
Describe the verticals in makeup industry and wellness industry
Roles of makeup artist and its growth in industry
Course outcome
The course Introduction to the beauty & wellness Industry has following outcomes
Describe the importance of wellness
Differentiate between physical and mental wellness
Identify the activities which helps in improve the particular dimension of wellness
Significance of therapies.
Identify the cosmetics used for body care
Identify the cosmetics used for face care
Identify the cosmetics used for make-up
Identify the cosmetics used for hair care
Total credits / l:t:p:s
3 1/0/1/1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T
0
P
30
S
15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Sr. No Module/Units Detailed Topic wise Syllabus Separate sessions (L :T:P: S)
1 Nutrients for healthy body
Nutrient Classification
Importance of nutrients in beauty and wellness
(2+0+ 4+2) 8 Hours
2 Introduction to wellness.
Introduction to wellness
Types of wellness
Differentiate between physical and mental wellness
Identify the activities which helps in improve the particular dimension of wellness.
(2+0+4+2) 8 Hours
3 Introduction to Fitness
Defining fitness
Components of fitness
Test for fitness
(1+0+3+1) 5 Hours
4 Wellness Industry and its Top Brands
Introduction to wellness Industry
Roles of wellness Industry
Challenges of wellness Industry
(2+0+3+2) 7 Hours
5 Introduction to therapies
Ayurveda
Aroma therapy
Basic of Spa
Acupressure
Acupuncture
Hydrotherapy
Yoga
(2+0+4+2) 8 Hours
6 Basics of Cosmetology.
Defining Cosmetology
Categories of Cosmetics for body care and their brands
Categorization of cosmetics for face care and their brands
Classification of cosmetics used for make-up and their brands
Classification of cosmetics used for make-up and their brands
(2+0+4+2) 8 Hours
7 Introduction of Makeup industry
Identification of the top brands in beauty Industry
Describing the verticals in makeup industry
Roles of makeup artist and its growth in industry
(2+0+4+2) 8 Hours
8 Introduction of Hair industry
What is hair Industry
Identification of the top brands in Hair Industry
Describing the verticals in makeup industry
Roles of makeup artist and its growth in industry
(2+0+4+2) 8 Hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness
Course Name
Basic Human Anatomy
Course Code BW 103
Version No
1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
The course for Basic Human Anatomy has following objectives
Identification Human body its Organs,
The ability to competently perform a basic health and body examination
Course Outcome
The course for Basic Human Anatomy has following outcomes
The student will demonstrate a basic understanding of the structure of human body.
The student will be able to apply a basic understanding of the knowledge of anatomy in clinical scenarios.
The student will get knowledge of the structure of the major organ systems
Total Credits / L:T:P:S
3 1/0/1/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles
Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles
(2+0+3+1) 6 Hours
2 Blood Structure and composition
of blood cells
Plasma structure
(1+0+ 3+2) 6 hours
3 Lymphatic system
Lymphatic system: Lymphatic system structure.
Structure of lymph node and lymphatic ducts (Right lymphatic duct & Thoracic Duct)
(2+0+3+1) 6 Hours
4 Digestive system
Overview of the Gastrointestinal Tract, organization and functions.
Structure and functions of: Stomach,
Liver,
Gallbladder,
Pancreas
(2+0+3+1) 6 Hours
5 Endocrine System:
Endocrine System
Overview of endocrine system, Structure of main
endocrine glands and their functions: Pituitary, Thyroid, and Pancreatic hormones
(2+0+3+1) 6 Hours
6 Excretory System:
Structure of kidney and nephrons.
(1+0+3+2) 6 Hours
7 Reproductive System:
Understand the Structure uterus and ovaries.
Explain the Physiology of Menstruation and Menopause
(1+0+3+2) 6 Hours
8 Respiratory System
General overview of the respiratory passage, structure general overview of the respiratory passage, structure and Structure of lungs.
(1+0+3+2) 6 Hours
9 Nervous System
Overview of organization of nervous system
CSF composition
(1+0+3+2) 6 Hours
10 Cardiovascular system
Structure of heart, circulations (systemic, pulmonary, and portal)
(2+0+3+1) 6 Hours
Program Name
Certificate/Diploma/Advance diploma/Degree in BSc Beauty and Wellness
Course Name
Fundamental Study of Skincare- I
Course Code BW104
Version No
1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
This course is aimed at imparting candidates for the Fundamental study of professional Hand, Foot and skin care with at building the following key competencies amongst the Students
Course Outcome
To acquire the knowledge of professional hand and feet care basics of skin
Total Credits / L:T:P:S
4
1:1:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Intern
al
50
Pr Intern
al
40
Th Term
end
50
Pr Term
end
40
Skill Assessment
20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 Unit-I Anatomy of Hand& Feet
1. Illustrate the bone structure of an arm & leg
2. Differentiate between wrist and elbow, knee & ankle bones.
3. Explain the importance of bones.
4. Explain the muscles of upper extremity ( arm, hand, palm) & lower extremity ( leg, feet, sole)
5. Illustrate the movements carried out at joints.
6. Learn the blood & lymph circulation
7. Learn the nerve supply 8. Anatomical features of nail
plate & it’s growth
(3+3+0+0) 6 hours
2 Unit II – Anatomy of skin, Face
1. Structure of human skin. 2. Learn the structure of face, neck
& shoulder Maintain health and safety
(2+2+0+0) 4 hours
3 Unit-III Disorders & Disease of skin & Nail
1. Differentiate between Disorder & disease.
2. Learn common skin diseases caused by microorganisms like bacteria, Virus, Fungus, animal parasites – for skin & nails
3. Understand the contra –indications
4. Learn disorders & How to treat them.
(2+1+0+0) 3 hours
4 Unit-III Introduction to Hand , Feet and basic personal skincare
1. Knowledge of History 2. Learn Indications/ purpose 3. Benefits 4. Identify Contraindications 5. Analyze the nails and categorize
into normal, dry, brittle, damaged and soft
6. Identify the specific treatment required
(2+1+0+0) 3 hours
5 Unit-IV 1. Enlist the material and tools used in hand/ feet care.
(3+5+23+10) 41 hours
Perform Basic Hand Feet care with personal Clean up (Basic CTM)
2. To know the purpose of using the tools.
3. Understand the precautions one should take while using the tools.
4. To know the products & their ingredients, benefits.
5. Perform relaxing massage with classical steps
6. Perform varnish application in 2 styles.
7. Perform CTM
6 Unit-V Client Care
1. Learn professional consultation
2. Learn knowledge of Professional Products & retail products.
3. Preparation for services. 4. Post treatment advice &
home care advice
(1+1+2+2) 6 hours
7 Unit-VI Nail enhancement and Hand & Feet Enhancement
1. Nail extensions 2. Nail art with different
techniques 3. Ethnic Indian Mehndi history 4. Preparation – active
ingredients 5. Design trends 6. Preparation, application &
advice home care tips
(2+2+5+3) 12 hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness.
Course Name
Fundamentals of Make up-I
Course Code BW 105
Version No
1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
This course is aimed at imparting candidates for the Fundamentals of Make up at building the following key competencies amongst the Students
Basic Makeup Preparation before starting makeup.
Prepare step by step before applying the makeup
Vanity Kit Management
Course Outcome
To acquire the knowledge of professional makeup artistry. This will enable them to start know the basic skin science,
Points for Client consultation and execute Makeup Prep as an artist
Total Credits / L:T:P:S
3
1:0:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points) Separate Sessions (L :T:P: S)
1 UNIT 1 INTRODUCTION TO PROFESSIONAL MAKEUP ARTISTRY
The Evolution of Makeup Artistry
Tools of the Trade
Client Consultation
Creating the Canvas-sketches
Facial Features
(3+0+5+2) 10 hours
2 UNIT 2 TECHNICAL
Business In Makeup
Personal grooming, hygiene and safety measures for Makeup Artistry
Learn how to set up the work station and re learn client consultation
Identify types of Skin and asses it.
Prepare step by step before applying the makeup
(2+0+5+2) 9 hours
3 UNIT 3 PRODUCT & TOOL KNOWLEDGE
Introduce and understand the MAKE UP KIT and its Contents
Brush kit and other tools
Types of foundation, face powder, kajal, mascara, eyebrow kit/pencil, lip pencil, lipstick, gloss, eyeliner, blush
(3+0+5+2) 10 hours
4 UINT 4 Full face application
Judge which products will work on different skin types and shades keeping in mind client requirements
Practice Basic aspects- Foundation, Concealer, face powder
Eye Makeup- Eye liner, Mascara and Eye shadow
Blusher application
(3+0+5+3) 11 hours
5 Face, Color and Pigments
Identifying Face Pigments
Identifying Skin type
Identifying Skin color
Understanding the complementing colors.
(2+0+5+3) 10 hours
6 Prep and Personal Grooming
Prep of the face before Makeup application.
Creating a base for Makeup application.
Understanding the hygiene standards.
Personal Grooming
(2+0+5+3) 10 hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in Beauty and wellness
Course Name
Fundamentals of hair Care-I
Course Code BW 106
Version No
1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
The Corse objective of Fundamental professional hair dressing below: This course is aimed at imparting candidates for the Basics of hair designing at building the following key competencies amongst the Students
Course Outcome
At this level the basic understanding about hair dressing will be developed
Total Credits / L:T:P:S
4 1:0:2:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
60
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 UNIT 1 INTRODUCTION TO HAIRDRESSING
• Identify the role of a hair dresser • History of hair dressing • Basic health and safety • Introduction to hair salon equipment • Introduction to thermal tools • Hair wash – shampoo conditioning and blast
dry • Towel drape • Oil massage • Hair wash –shampoo conditioning
technique
• Towel drape
(3+0+7+2)
12 hours
2 UNIT 2 INTRODUCTION TO HAIR SCIENCE
What is hair? • Types of hair • Textures of hair • Density of hair
• 7 Points of head shape
(2+0+8+2)
12 hours
3 UNIT 3 COMMUNICATION
• Basic hair analysis • Communication as a key to analyze
customer requirement. • Express consultation
(2+0+8+2)
12 hours
4 UINT 4 STYLING
• Blow dry section practice • Blast dry • Flat brush blow dry practice
(2+0+12+3)
17 hours
5 UNIT 5 HAIR CUTS
• Introduction to basic cutting tools • Basic 3 hair cuts • (Child haircut, one length, uniform layers)
• Identify client requirement and recommend haircuts.
(3+0+13+3)
19 hours
6 UNIT 6 HAIR COLORATION
• Color basic • Trolley preparation • full head color application technique • root color application
(3+0+12+3)
18 hours
Program Name
Certificate/Diploma/Advance diploma/Degree in BSc Beauty and Wellness
Course Name
Customer service relation for beauty and wellness
Course Code BW107
Version No 1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
This course is aimed at imparting candidates for the Customer service relation
for beauty and wellness at building the following key competencies amongst the Students.
To Know the importance of customer is at the core of marketing and
CRM and Identify the need for CRM.
To know the concepts of cross-selling, up-selling and de-selling and
analyze the concepts of activity management,
Course Outcome
After graduation, student will equipped with administration knowledge and will get an opportunity to work in sectors like beauty parlour, Slimming centres diet clinics , parlours of the MNC’s, Parlour Administration and customer relations
Total Credits / L:T:P:S
3 1/0/1/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Unit No Module/Units Detailed Topic wise Syllabus Separate Sessions (L :T:P: S)
1 Introduction to Customer Relationship Management
1.1 Introduction 1.2 Concept of Marketing 1.3 Core Concepts of Marketing 1.4 Development of Marketing Philosophy 1.5 Difference between Selling and Marketing 1.6 Customer @ the Core of Marketing and CRM 1.7 Difference between Transactional Marketing and Relationship Marketing 1.8 Need for CRM 1.9 Basic Elements and Key Concepts of CRM
(2+0+3+2) 7 Hours
2 Service Quality
2.1 Introduction 2.2 Process vs. Technical Outcome Quality 2.3 Service Quality Dimensions 2.4 Measuring Service Quality 2.5 Gaps Model of Service Quality
(2+0+3+2) 7Hours
3 Customer Satisfaction and Loyalty
3.1 Introduction 3.2 Types of Customers 3.3 Customer Delight is a must – Customer Satisfaction is not enough 3.4 Customer Satisfaction Measurement 3.5 Paradigm Shift from Customer Service to Customer Care 3.6 Customer Loyalty 3.7 Soft Skills and Implications for CRM 3.8 Customer Feedback
(2+0+3+2) 7Hours
4 Relationships and Retention
4.1 Introduction 4.2 The Background 4.3 Why Select Customers 4.4 Segmentation 4.5 Search for Loyal Customers 4.6 Essentials for a Meaningful Relationship 4.7 Technology in Relationships 4.8 Customer Development Profile 4.9 Levels of Customer Bonding 4.10 Customer Lifetime Value (CLV)
(2+0+3+2) 7Hours
5 Services Marketing and CRM
5.1 Introduction 5.2 Products and Services 5.3 Product-Service Grid 5.4 Importance of Services Today 5.5 Characteristics of Service
(1+0+3+2) 6Hours
5.6 Marketing Mix and Expanded Marketing Mix 5.7 Service Marketing Triangle and the Importance of People in CRM 5.8 Relationship between ITES Services and CRM
6 Data Management
6.1 Introduction 6.2 Data, Information and Knowledge 6.3 Types of Data and Sources of Generating Data 6.4 Quality of Data 6.5 Data Mining 6.6 Data Warehousing 6.7 Data Management and CRM 6.8 Telemarketing and Telesales
(1+0+4+2) 7Hours
7 Sales Force Automation (SFA)
7.1 Introduction 7.2 Selling and the Sales Process 7.3 FAB Approach 7.4 Cross-selling, Up-selling and De-selling 7.5 Sales Management 7.6 Concept and Elements of Sales Force Automation (SFA) 7.7 Essentials to Make SFA Successful
(2+0+4+1) 7Hours
8 Implementing a CRM Programme
8.1 Introduction 8.2 Strategy and Planning for CRM 8.3 CRM Readiness Checklist 8.4 Developing the Organizational Mind-set for CRM 8.5 Training of Employees 8.6 Empowering Employees for Response Management 8.7 Steps in Implementing CRM 8.8 Technology in CRM Implementation 8.9 Evaluating CRM Programmes
(2+0+4+1) 7Hours
9 Effective CRM for Beauty and Wellness
9.1 Introduction to beauty sales service 9.2 Introduction to diet and slimming sales service 9.3 Handing clients and grievance 9.4 Common mistakes in beauty and slimming sales 9.5 Evaluating sales and maintaining long term relationship
1+0+3+1) 5 Hours
SEM II
Program name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course name
Fundamentals of food science
Course code BW 201
Version no 1.0 Version update date 20/06/18
Pre-requisite
XIIth Pass
Course objective
The course has following objectives
Depict the basics of food science
To acquire the knowledge of Food Science.
Understanding the meaning of flavor profiles
Analyze the Classification of flavors and their description
Understanding the difference between Seasonings and flavorings
Course outcome
The course for Fundamentals of food science has following outcomes
This will helps students to depict the basics of Macro and Micro Nutrients.
The students will understand the function, classification, digestion, absorption and the requirement of lipids, carbohydrate and proteins in the human body.
The students will be able to classify the Nutritional Requirements and RDA.
Total credits / l:t:p:s
3 1/0/1/1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T
0
P
30
S
15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment
20
Sr. No
Unit Detailed topic wise syllabus (in bullet points)
Separate sessions (L :T:P: S)
1 Introduction to Food Science
What is Food Science –
Scope
Application
Food microbiology
(2+0+3+2) 7 Hours
2 Flavors Flavors - Definition
Building flavor profiles
Classification of flavors and their description
Seasonings and flavorings
Sweeteners and flavor enhancers
Examples of seasoning and flavoring ingredients
Use of flavors in food preparation
Using herbs and spices
(2+0+3+2) 7 Hours
3 Emulsification
Emulsification
Colloidal system
Types of colloidal system
Classification of emulsions
Common food emulsions
(2+0+4+2) 8 Hours
4 Browning Reactions
Browning Reactions
Description of browning
Types of browning reactions and prevention
Caramelization, The Maillard Reactions
Effects of browning
(2+0+4+2) 8 Hours
5 Cooking methods
Cooking methods
Grilling and broiling
Baking
Boiling, poaching and simmering
Steaming
Pan frying and deep frying
Microwaving
Cooking Sous Vide: process; application; safety factors
(1+0+4+2) 7 Hours
6 Heat and Food What is heat?
Effects of heat on carbohydrates
(2+0+4+2) 8 Hours
Effects of heat on proteins
Effects of heat on fats
Effects of heat on minerals and vitamins
Effects of heat on pigments and flavor components.
7 Heat management
Heat transfer : conduction, convection and radiation
Doneness and cooking times
Controlling heat
(2+0+4+1) 7 Hours
8 Food evaluation Importance of food evaluation
Methods of evaluation
Analysis of food constituents
(2+0+4+2) 8 Hours
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions
Program Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness
Course Name
Introduction to diet management
Course Code BW 202
Version No
1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects HSS/Q/0301
Course Objective
The course for Introduction to diet Management has following objectives
To understand the role of Diet assistant Aligned with HSS/Q5201, version 1.0
Course Outcome
The course for Introduction to diet Management has following outcomes
Learning to Maintain hygiene & food safety in dietetics department in hospitals
Practice Code of conduct while performing duties
Follow biomedical waste disposal protocols
Planning balanced diet for men and women.
Follow and practice the therapeutic diet/ menu planned by dietician
Educate patient on dietary restrictions for various diseases
Total Credits / L:T:P:S
4 1/1/1/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
(L :T:P: S)
1.
Introduction to Healthcare Systems
Healthcare Service Providers (primary, Secondary & tertiary.
Basic hospital Functions
Basic Food and Dietetics Department and it’s Facilities
(1+2+2+0) 5Hours
2
Role of the Diet Assistant
functions to be performed by Diet Assistant
Food Storage Equipment, Kitchen Equipment and articles needs to be taken care by Diet Assistant
Patient Comforts and Safety
Diet Regulations , Food Handling, Safety and Sanitary Standards
Ethical Behavior and understanding of certain administrative functions
(2+ 2+2 +2) 8 hours
3
Introduction to Human Body- Structure &
Function
Understanding different parts of Body
Basic Sensitization and understanding different types of body systems
(2+2+6+1) 11 hours
4 Introduction to food
and nutrition
Introduction to Food , Nutrition and Dietetics
Functions of Nutrients – Macro and Micro
Balanced Diet and Food Groups
(2+2+4+2) 10 hours
5 Introduction to
Dietetics related medical terminology
Understand appropriate use of Dietetics related medical terminology in daily activities with colleagues, patients and family
(2+2+4+0) 8 hours
6
Role of Diet Assistant- Sanitation , Safety &
First Aid
To develop understanding and precautions to maintain food hygiene and safety
Describe common emergency conditions and what to do in medical Emergencies
Describe the basics of first aid
To develop understanding and precautions to ensure self-safety
(2+2+4 +1) 9 hours
7 Bio Medical Waste
Management
To gain understanding of importance of proper and safe
(2+2+4+1) 9 hours
disposal of bio- medical waste & treatment
categories of bio-medical waste
Means of biomedical waste treatment
8
Introduction To Therapeutic Diets And It’s Importance
Describe types of Therapeutic Diet
Enlist and state the importance of various types of Therapeutic Diet
Clear Liquid Diet
Full Liquid Diet
Semi solid/soft Diet
Calorie Controlled Diet
Diabetic Diets
Sodium Restricted Diet
Low Fat/Cholesterol Diet
High Fiber Diet /Low residue Diet
Renal Diets
Tube Feedings.
To develop broad understanding of religion, regional and cultural background during menu selection for the patient.
To understand patient’s nutritional requirement while menu selection
(2+1+4+8) 15 hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness
Course Name
Physiology of Human body
Course Code BW 203
Version No
1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
The course for Physiology of Human body has following objectives
Elaborating the functions and physiological processes carried out by the various organs and systems of the body.
The ability to competently perform a basic health clinical examination
Course Outcome
The course for Physiology of Human body has following outcomes
The student will demonstrate a basic understanding of the normal physiology of each organ system of the body.
The student will be able to apply the understanding of the basic physiologic concepts in clinical scenarios.
The student will get knowledge of the functions of the major organ systems, including the molecular, biochemical and cellular mechanisms for maintaining homeostasis
Total Credits / L:T:P:S
3 1/0/1/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles and their functions
Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles and their functions.
Blood and Lymphatic System:
Blood - Composition and functions.
(1+0+3+1) 4 Hours
2 Blood Functioning of blood cells and plasma (2+0+3+1) 6 Hours
3 Lymphatic system
Lymphatic system: Lymphatic system structure and function.
Structure and functions of lymph node and lymphatic ducts (Right lymphatic duct & Thoracic Duct)
(1+0+3+2) 6 Hours
4 Digestive system
Overview of the Gastrointestinal Tract, organization and functions.
Structure and functions of: Stomach,
Liver,
Gallbladder,
Pancreas
(2+0+3+2) 7 Hours
5 Endocrine System:
Endocrine System
Overview of endocrine system, feedback mechanism/cascade. Structure of main
endocrine glands and their functions: Pituitary, Thyroid, and Pancreatic hormones
(2+0+3+2) 7 Hours
6 Excretory System:
Structure and functions of kidney and nephrons.
(1+0+3+1) 5 Hours
7 Reproductive System:
Understand the Structure and functions of uterus and ovaries.
Explain the Physiology of Menstruation and Menopause
(2+0+3+2) 7 Hours
8 Respiratory System
Respiratory Physiology: general overview of the respiratory passage, structure and Functions.
Respiratory Physiology: general overview of the respiratory passage, structure and Functions.
Structure of lungs and its function.
(2+0+3+1) 6 Hours
9 Nervous System
Overview of organization of nervous system
CSF composition and functions:
(1+0+3+2) 6 Hours
10
Cardiovascular system
•Structure of heart, circulations (systemic, pulmonary, and portal) •Cardiac output (Definition and factors affecting) •Blood pressure (Definition and factors affecting)
(1+0+3+1) 5 Hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in Beauty and wellness
Course Name
Fundamentals of hair Care-II
Course Code BW 204
Version No
1.0 Version Update date 09/07/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
This course is aimed at imparting candidates for the Basics of hair designing at building the following key competencies amongst the Students
Course Outcome
At this level the candidate will be trained to a position where he / she would be able to work as an apprentice/Intern to Senior hair stylist
Total Credits / L:T:P:S
4
1:1:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L +T+ P+S)
1 UNIT 1 Basic deep conditioning treatment for hair and scalp
Maintain health and safety
Explain the factors influencing Basic deep conditioning
State the various contra-indications which prevent/restrict Basic deep conditioning treatment.
Consult/ Recommend Deep Conditioning treatment
perform shampoo service
Perform Deep Conditioning Treatment
(2+2+3+2)
9 hours
2 UNIT 2 Basic hair analysis
Maintain health and safety
In depth hair and scalp conditions (TERMS )
Identify type of hair , texture of hair, density of hair ( mock calls)
Identify hair conditions
Identify scalp conditions
(2+2+3+2)
9 hours
3 UNIT 3 consultation In-Depth
Prepare and maintain work area
Basic questions for Consultation
7 steps consultation Wheel (mocks)
Consultation mocks
(2+2+3+2)
9 hours
4 UINT 4 Tools
Introduction to thermal tools, cutting tools, basic color tools
Introduction to barbering tools
(2+2+4+2)
10 hours
5 UNIT 5 Basic styling Maintain health & safety
prepare & Maintain work area
Ironing practice
Straight blow dry practice
Style and Finish Hair(basic braiding, twisting , pining )
(2+2+4+2)
10 hours
6 UNIT 6 Classis long hair cuts
Maintain health & safety
Prepare and maintain work area
Basic cut terminology
5 classic cutting techniques(Demo and practice )
(2+2+4+2)
10 hours
7 UNIT 7 Barbering Maintain health & safety
Prepare and maintain work area
shaving service
(1+1+3+1)
6 hours
Classic male haircut (Demo and practice)
8 UNIT 8 Color Basic Maintain health & safety
Prepare and maintain work area
Basic color theory
global (light to dark)
Basic color recommendation Consult and advice clients
Color analysis (Mock)
Classic highlights technique ,
Assist the hair stylist performing advance hair services
(1+1+3+1)
6 hours
9 UNIT 9 Texture service
Prepare and maintain work area
Intro to straightening services
Introduction to perming
maintain health and safety
Assist the hair stylist preforming advance hair services
(1+1+3+1)
6 hours
Course Name
Fundamental study of skincare-II
Course Code BW205
Version No
1.0 Version Update date
Pre-requisite
Comprehensive knowledge of 10+2 subjects
Course Objective
To acquire the knowledge of basic face care and hair removal services
Course Outcome
At this level the candidate will be trained to a position where the
student would be able to work as an Beauty therapist
Total Credits / L:T:P:S
4 1:1:1:1
Teaching & Examination Scheme
Teaching Scheme
Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L 15
T 15
P 30
S 15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
1 Unit I – Anatomy of skin, Face
Structure of human skin.
Learn the structure of face, neck &
shoulder Maintain health and safety
2 UNIT II Trichology.
The hair
Definition
Structure
Function
Location
Composition
3 UNIT III - Characteristics of skin, Disorders & Disease of skin
Understanding the contra –indications
Differentiation between Disorder &
disease
4 UNIT IV Preparation & Maintenance of work area
Understanding standards of
performance and sequence of
services
Knowing range of services and
products offered in salons.
Understand health and safety
requirements in the salon
5 UINT V Perform Basic skin care and hair removal services
To Perform skin care service o Exfoliation
Skin warming
Come done extraction
Facial massage
Mask applications
Moisturizing
Tweezing
shaving
cutting
abrasive gloves
depilatory creams
sugaring, threading and
other techniques available
6 UNIT VI Client Care & communication
The Students should be able to:
Execute task asper organization’s standards
Communication and Information record keeping.
Learn knowledge of Professional Products & retail products.
Post treatment advice & home care advice.
7 UNIT VII Health & safety precautions
The student should be able to
Set up and position the equipment,
chemicals, products and tools in the
work area to meet legal, hygiene and
safety requirements.
Clean and sterilize all tools and
equipment before use.
Maintain one's posture and position to
minimize fatigue and the risk of
injury.
Dispose waste materials in accordance
to the industry accepted standards.
Maintain first aid kit and keep oneself
updated on the first aid procedures.
Identify and document potential risks
and hazards in the workplace.
Accurately maintain accident report.
Use tools, equipment, chemicals and
products in accordance with the
salon's guidelines and manufacturers’
instructions.
Program
Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and
Wellness.
Course
Name
Fundamentals of
Makeup - II
Course Code BW206
Version
No
1.0 Version Update date
Pre-
requisite
Fundamental knowledge of 10+2 subjects
Course
Objective
This course is aimed at imparting candidates for the Basics of professional make up
application at building the following key competencies amongst the Students
Course
Outcome
2nd Assistant professional Makeup Artist
Total
Credits /
L:T:P:S
3
1/0/1/1
Teaching
&
Examinati
on Scheme
Teaching Scheme Examination Scheme (Marks)
Hours
(Sessions
in term,
should
match
with hrs
mentioned
in
Syllabus)
L
15
T
0
P
30
S
15
Th
Intern
al
50
Pr
Intern
al
40
Th
Ter
m
end
50
Pr Term
end
40
Skill Assessment
20
Sr.
No
Unit Detailed Topic wise Syllabus (In bullet
points)
Separate
Sessions
(L+T+P+
S) 1 Makeup
Fundamentals Gain Technical knowledge
Tool knowledge
Application technique
Key steps correction as necessary
Prepare for role of 1st level makeup assistant
(1+0+2+1)
4 Hours
2 Health and
Safety Vanity kit upkeep.
Sanitize tools and products.
Working environment cleanliness, personal
hygiene
(2+0+3+1)
6 Hours
3 Color science Introduction to colors
Introduction to color tones- warm and cool
(2+0+2+1)
5 Hours
4 Facial Anatomy Understanding the key elements of defining
the face shapes.
Identifying Face shapes.
(2+0+3+1)
6 Hours
5 Essential steps Basic preparation before starting
makeup.
Completion of the task.
Personal Grooming
(2+0+3+1)
6 Hours
6 Station setup Prepare step by step before starting to apply
makeup.
Prepare the equipment, products and work
area ahead of service delivery
Ensure the efficiency and effectiveness of
conducting treatments considering the
profession standards of operation
(2+0+3+1)
6 Hours
7 Basic Makeup
look
10 Key Steps (2+0+7+5)
14 Hours
8 Specialized focus Features- forehead, eyes, nose, cheeks, lips , chin (1+0+5+2)
8 Hours
9 Finishing Create well balanced look with final correction (1+0+2+2)
5 Hours
Program Name
BSc in Beauty and Wellness
Course Name
Life Coping Skills – Communication Skills II and Writing Skills
Course Code IDSC 102
Version No 3.0 Version Update date 2nd July 2018
Pre-requisite
IDSC 101
Course Outcome
The Students will be able to:
Speak grammatically correct language and enhance their vocabulary.
Write and comprehend essays and effective business letters.
Learn and implement reading skills.
Comprehend and explain any given text
Think creatively and critically as and when needed.
Learn about image building
And use their image as their armor.
Total Credits / L:T:P:S
3 0:0:0:3
Teaching & Examination Scheme
Teaching Scheme
Examination Scheme
L 0
P 0
T 0
S 45
CAT 0
Internal 40
TEE 0
External 40
External 20
Sr. No
Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)
1 Pre- assessment and Vocabulary Development:
Importance of having good vocabulary Tips and techniques for learning new vocabulary. Homophones, Homonyms, One word Substitution, Words often misspelt/confused, jargons and slangs, root idioms/phrases and metaphors/similes root words, suffixes and prefixes, Using dictionaries and thesaurus.
(0+0+0+7) 7 Hours
2 Reading skills:
Reading strategies and techniques for developing speed. SQ3R technique. Note taking and Note making Seven step ladder to writing effective paraphrase and summary.
(0+0+0+6) 6 Hours
3 Study Skills Brain storming Individual & group counselling Writing assignments Presentations
(0+0+0+6) 6 Hours
4 Effective Formal Writing – Business letters and emails:
Business letter writing – formats and styles. Different kinds of business letters - Equiry, Order, Sales, Complaint, adjustment, etc. Writing official emails – style, language, copy criteria etc.
(0+0+0+7) 7 Hours
5 Thinking Skills:
Thinking Skills – Introduction to Creative thinking and Critical thinking.
Creative thinking - Thinking out of the Box
Critical thinking - Need for critical thinking in profession – Do’s and Dont’s.
From ridiculous to possible.
Working model for critical thinking.
Case Study on Thinking Skills.
(0+0+0+6) 6 Hours
6 Impression creation: Factors contributing to first impression –
Mental images and other personality traits.
Impact of Cross cultural differences in first impression.
Killer instincts of First impression.
Presentation on “Initial 30 seconds and 30 years of your Career”.
(0+0+0+6) 6 Hours
7 Professional Skills as per sector specific need (NSQF)
Selecting minimum two skill enhancement proposed
by NSQF.
Preparing students to develop requires trades as per
specific need of skills { it will vary course to course
(0+0+0+7) 7 Hours
SEM III
Program Name
Degree in B.Sc. Beauty and wellness
Course Name
Basics of Accountancy Course Code MGMT116
Version No
2.0 Version Update date 1 June 2018
Pre-requisite
Basic knowledge of arithmetic, counting
Basic Knowledge of overview of financial Accounting
Course Objective
Develop understanding of basic concepts in financial accounting and
allied functions.
Course Outcome
The course shall provide a basic understanding of the different aspects
of Financial Management with a focus on to create a successful venture
with decision- and system-oriented perspective.
Understanding the concept of accounting and financial terms.
Understanding the applications of financial management to the business
Total Credits / L:T:P:S
4/ 1:1:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
Total Sessions (Contact hours)
1 Introduction
Accounting – Meaning,
Objectives,
Accounting as source of
information, Internal
and External users of
accounting information
and their needs.
1:1:2:1 5
2 Key Accounting Terms
Basic Accounting Terms
– Asset, Liability,
Capital, Expense,
Income, Expenditure,
Revenue, Debtors,
Creditors, Goods, Cost,
Gain, Stock, Purchase,
Sales, Loss, Profit,
Voucher, Discount,
Transaction, Drawings.
Introduction to Book
Keeping and
Accountancy,
2:2:4:2 10
3 Accounting
Concepts and
Conventions,
Accounting Concepts
and Conventions,
principles. (Theory);
Classification of
accounts, personal, real
and nominal; golden
rules of accounting for
each type;
Journal: Meaning,
Definition, formats,
simple Journal entry
Problems.
Personal Accounts in
Banking Sectors
1:1:2:1 5
4 Ledger
Meaning, Definition,
formats,
Posting from Journal to
ledger.
2:2:4:2 10
5 Trial Balance and Errors in Trial Balance.
Trial Balance: Meaning,
Definition,
2:2:4:2 10
Methods of preparation
of Trail balance and
errors in Trail Balance.
6 Subsidiary Books Theory
Subsidiary Books:
Purchase Book, Sales
Book, Purchase Returns
Book, Sales Returns
Book. (Theory and
Problems);
Cash book;
2:2:4:2 10
7 Bank Reconciliation
Bank Reconciliation
Statement. (Theory and
Simple Problem);
Rectification of errors
2:2:4:2 10
8 Final Accounts
Preparation of final
accounts includes
Trading Account, Profit
and Loss Account and
Balance Sheet.
2:2:4:2 10
9 Computerized Accounting Theory
Computerized
Accounting:
Introduction, Features
and Accounting
Software. (Tally)
version-ERP-9;
Electronic accounting
system in banks.
1:1:2:1 5
Program name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course name Nutrition through life cycle
Course code BW301
Version no 1.0 Version update date
Pre-requisite XIIth pass
Course objective
The course Nutrition through life cycle has following objectives.
Comprehend the principles of planning nutritionally adequate meals.
Exercise food choices consonant with good health based on sound knowledge of Principles of nutrition.
Acquire knowledge about the nutritional needs and concerns of infants, preschool, school going children and adolescence
Acquaint with the fundamentals of nutrition for special conditions in children.
Course outcome
The course for Nutrition through life cycle has following outcomes
The aim of the course is the students to understand the basic principles of the diet management for adults and various stages of pregnancy, Lactation, infancy, preschool children, school going children and adolescence. They will also understand the Diet related behavior of preschoolers, feeding problems with undernutrition and overweight problems during various stages.
Total credits / L:T:P:S
3/ 1/0/1/1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T 0
P 30
S 15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Sr. No Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)
1 Unit I Principles of Meal Planning
Overview of balanced diets, Dietary guidelines for Indians
Food exchange lists
Factors affecting food choices – life style practices, availability of foods, attitudes
towards food, safety considerations, nutrition information and misinformation
(2+0+3+2) 7 Hours
2 Unit II Nutrient Requirements during pregnancy and lactation
Concept of minimum nutrient requirements and recommended dietary allowances during pregnancy and lactation
General methods of assessment of RDA for nutrients
(2+0+3+2) 7Hours
3 Unit III Nutrient Requirements during Infancy
Prenatal influences on pregnancy outcome, effect of under nutrition on fetal growth process.
Growth and development during infancy
Nutritional requirements, feeding of the newborn and infant - breast feeding, complementary feeding
Health problems related to infant nutrition like Colic, Diarrhea, Milk allergy
Preterm Infants – Nutritional requirements, feeding the preterm baby, feeding problems
Problems of malnutrition
2+0+4+2) 8Hours
4 Unit IV Nutrient Requirements during preschooler children
Growth and Development
Nutritional requirements
Diet related behavior of preschoolers, feeding problems
Under nutrition-stunting and wasting, Problems of Overweight and obesity
Iron deficiency anemia and Vitamin A deficiency
2+0+4+2) 8Hours
5 Unit V Nutrient Requirements of School Children
Growth and Development
Nutritional requirements
Diet related behavior of school children
Childhood under nutrition and over nutrition
Common nutritional concerns
Physical fitness
2+0+4+2) 8Hours
6 Unit VI: Nutrient Requirements of Adolescents
Growth and development
Nutritional requirements
Diet related behavior of adolescents, body image
Nutritional concerns of teenagers
Eating disorders (anorexia nervosa, bulimia nervosa)
(1+0+4+2) 7Hours
7 Unit VII: Nutrient Requirements of Elderly
Nutritional requirements during old age
Diet related behavior of old age
Common changes during old age and diet modification for the same
(2+0+4+2) 8Hours
8 Unit VII: Nutrition for special conditions
Nutrition for physical fitness and sport
Feeding problems in children with special needs
(2+0+4+1) 7Hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness
Course Name Introduction to latest trends in cosmetology
Course Code BW302
Version No 1.0 Version Update date 09/07/18
Pre-requisite The course for Introduction to latest trends in cosmetology has following objectives.
To enable the students to understand the characteristics, ingredients of cosmetics products and its significance.
To impart basic knowledge Study of emulsions.
To help students understand to Latest trends in cosmetology and cosmetics Surgery.
To impart basic knowledge of terms involve in cosmetics science.
To enable the students to understand the emulsion and its types, perfume, additives, preservatives
Course Outcome
The course Introduction to latest trends in cosmetology has following outcomes
Students will learn the various types of cosmetics products in detail and product labeling knowledge.
They will understand the advance techniques of skin hair and cosmetics, Cosmetics surgery basic information.
To help student to understand the role of cosmetics ingredients and their effects in applications.
Total Credits / L:T:P:S
4 1/1/1/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme
L
15
T
15
P
30
S
15
Th internal
50
Pr internal
40
Th term end
50
Pr term end
40
Skill assessment
20
Sr. No
Module/Units Detailed Topic wise Syllabus (In bullet points)
Total Hours (L +T+P+ S)
1 Definitions of cosmetics products
The student should be able to define :
Terms Used in Cosmetic Chemistry
Introduction to cosmetics chemistry
Sources of cosmetic ingredients Natural, Animal, Synthetic, Polymers Acid compounds.
(1+2+0+0)
3 hours
2 Study of emulsions and Emulsions
Types of emulsion
oil-in-water (O/W)
water-in-oil (W/O) emulsions
Basics Surfactants
The prevention of cruelty to animals act
Paraben free and formaldehyde free, sulphate free products details.
(3+4+15+8)
30 hours
3 Study of cosmetics products and labeling Regulation and safety
Skin Cleansers
Specialized creams
Make-up Products and hair products functions and main ingredients of foundation
Nail Products
Personal Care Products
Soaps
Sun Protection Products
Study of Hazardous chemicals used in cosmetics and its side effects
Cosmetic Labelling
labelling requirements including ingredient labelling
Product Information Package
Hazardous ingredients in product
(3+4+15+7)
29 hours
4 Latest trends in cosmetology for Skin
chemical peeling
dermabrasion
laser resurfacing
chemical peels
Collagen injections
Injected fillers
(3+2+0+0)
5 hours
5 Latest trends in cosmetology for hair
hair transplantations:
Hair removal lasers
PRP
Eye lash extension
Eyebrow micro blading
Mesotherapy
STM cell
(2+1+0+0) 3 hour
6 Introduction to cosmetics Surgery
Knowledge of procedures to include:
Rhytidectomy
rhinoplasty
otoplasty
blepharoplasty
mentoplasty
mammoplasty
liposuction
buttocks and thigh reduction sclerotherapy
(3+2+0+0) 5 hours
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
Total Sessions (Contact hours)
Program Name School of Interdisciplinary Sciences
Course Name Personal Enhancement Skill I ( Employability skills)
Course Code IDSC201
Version No 1.0 Version Update date 14/06/2018
Pre-requisite Graduation course First Year ( Passed)
Basic knowledge of English Language, Communication Skills & Writing Skills
Course Objective • To develop four aspects of English language, Listening, reading, writing, speaking • To be familiar with interview skills including non-verbal communication • To understand KYC and 3 C (Company, Competitors & Customers) industry & specific company • To overcome stage fear • To design and scripting of self-introduction • To develop self-awareness and professional responsibility • To help student for holistic development
Course Outcome • Student will able to communicate effectively in English language • Student will able to connect themselves with industry needs & requirements • Student will be facing interviews confidently • Student will be ready with information about companies related to 3 C • Groomed personality with positivity in action and thoughts
Teaching Methodology
• Video shooting of Self-introduction • Ice breaking activities • Theme games • Group interactions, one to one interface • Gallery Display • Assignments • Stage performance • Role play & Presentations (individual & group)
Total Credits / L:T:P:S
3
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs )
L
0
T
0
P
0
S
45
Pr. Internal 1 40
Pr. Internal 2 40
Skills Assessment Externa 20
Total
40+40 +20=100
1 Developing Speaking Skills-I
Recap – What have you already learned in IDSC?
Why this session:
Extempore speaking
Group discussion,
lab assignment on Language Skills…
Building Block Quiz (Worksheet 1)
Speaking exercise on given topic individually
Peers assessment and feedback for improvement
0:0:0:7 5 hours
2 Developing Speaking Skills-II
Giving information to the class about Postures, gestures, movements of hands
Stage presentation, role play
Video shooting of performance
0:0:0:6 6 hours
3 Interview Skills, Self-Introduction
Points about self-introduction
Sharing and discovering innovative concepts of self-introduction.
Scripting and practicing
0:0:0:7 7 hours
4 Mock interview skills
Interview practice
Keeping focus on self-introduction
Finding errors and corrective measures after feedback
Video shooting of activities
0:0:0:6 6 hours
5 Know Your Company (KYC) & 3 C. report
Searching and collecting information/ individually/ group
Collating and designing the presentation
Display/ presentation
0:0:0:7 7 hours
6 Personality Development & Presentation Skills
Exercises to bring out internal potential talent
Self-evaluation with SWOT Making road map for self-development,
presentation on given topic, individual/ group
Inputs will be given how to present
0:0:0:6 6 hours
7 Professional Skills as per sector specific need (NSQF)
Selecting minimum two skill enhancement proposed by NSQF.
Preparing students to develop requires trades as per specific need of skills { it will vary course to course}
0:0:0:6 6 hours
Program Name BSc Beauty and Wellness
Course Name Environmental Studies
Course Code IEVS100
Version No 1.0 Version Update date
23 July 2018
Prerequisite XII pass
Course Objective To gain a knowledge and understanding of the environmental
science.
Course Outcome After the completion of the course the student is able to have basic knowledge of environment and have a holistic approach towards sustainable future.
Total Credits 3
L T P S
2 0 0 1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
30
T
0
P
0
S
15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Unit No
Module/ Units
Detailed Topic wise Syllabus Total hours L+S
1 Introduction to Environmental Studies
Introduction
Definition
Scope Importance
Need for Public Awareness
Institutions in Environment
People in Environment
2(Lectures)1 (Skill) 2+1 = 3 hours
2 Natural Resources & Their Conservation
Classification of resources: Living
and non- living resources,
Water resources: use and over
utilization of surface and ground
water, floods, and droughts,
Dams: benefits and problems.
Mineral resources: use and
exploitation, environmental effects of
extracting and using mineral
resources,
Land resources:
Forest resources,
Energy resources: Growing energy
needs, renewable and non-renewable
energy sources,
Alternate energy source, and case
studies.
4Lectures) 3(skills) 4+3 = 7 hours
3 Ecosystems
Definition, scope and importance of
ecosystem.
Classification, structure and function
of ecosystem,
Food chains, food webs and
ecological pyramids. Flow of energy.
Biogeochemical cycles- Carbon
Cycle, Nitrogen Cycle, Sulphur
Cycle, Ecosystem value, services and
carrying capacity,
Introduction, Types, Characteristic
Features, Structure and Functions of
Forest ecosystem, Grassland
ecosystem Desert ecosystem, Aquatic
ecosystems (ponds, lakes, streams,
rivers, estuaries, oceans
5(Lectures)1(Skill) 5+1 = 6 hours
4 Biodiversity & Biotic Resources
Introduction, Definition, Types of
Biodiversity
Value of biodiversity; consumptive
use, productive use, social, ethical,
aesthetic and optional values.
4(Lectures) 1(Skill) 4+1 = 5 hours
India as a mega diversity nation,
hotspots of biodiversity.
Threats to biodiversity: habitat loss,
poaching of wildlife, man-wildlife
conflicts;
Conservation of biodiversity: In-situ
and Ex-situ conservation.
National biodiversity act
5 Environmental Pollution & control
Introduction, Causes, Effects and
Control Measures of Air Pollution,
Water Pollution, Soil Pollution,
Marine Pollution, Noise Pollution,
Thermal Pollution, Nuclear hazards.
Solid Waste Management: Causes,
Effects and Control Measures of
Urban and Industrial Waste, Role of
Individuals in Pollution Prevention
Disaster Management: Floods,
Earthquakes, Cyclones, Landslides
Global environmental problems and
global efforts:
Climate change and impacts on
human environment
.Ozone depletion, Ozone depleting
substances (ODS). Deforestation and
desertification,
International conventions/ protocols:
Earth summit, Kyoto protocol,
Montreal protocol.
8(Lectures)4(Skills) 8+4 = 12 hours
6 Environmental policy Legislations & EIA.
Environmental protection & legal
aspects, Air act 1981, water act, forest
act, Wildlife act,
Solid waste management & Handling
rules, biomedical waste management
and handling rules, Hazardous waste
management and handling rules.
Definition of EIA, EIA structure,
methods of baseline data acquisition.
Overview on components- air, water,
biological and socio-economic
aspects. Strategies for risk
assessment, Concepts of
Environmental Management Plan
(EMP)
Towards sustainable future; Concept
of sustainable development,
7(Lectures) 5(Skills) LFS/Q0214 NSQF-L:7 7+5 = 12hours
Water Conservation & Rain water
harvesting
Population and its explosion,
Crazy Consumerism,
Environmental Education, Urban
sprawl, Environmental Ethics,
Concept of Green building.
Ecological foot print, life cycle
assessment (LCA), low carbon life
style
Program Name
Certificate/Diploma/Advance Diploma/Degree in Beauty and wellness
Course Name
Advance Hair Dressing I
Course Code BETY301
Version No 1.0 Version Update date 20/06/18
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
● To help students to develop a clear understanding of the Classic techniques of conducting hair services such as Classic Haircuts, hair color. Including terminology and consultations. Also covering basic styling with Hair dressing and tools and equipment used in Hair dressing.
Course Outcome
At this level the candidate can start freelancing or get an entry level position as a full time employee with an established chain of salons
Total Credits / L:T:P:S
4 1:0:2:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
60
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points) Separate Sessions (L :T:P: S)
1 UNIT-1: Hair Science (Comprehensive )
The Students should be able to
Ph balance
structure of hair root
hair bonds
mechanical properties of hair
stages of hair growth
Composition of hair fiber(Keratin, Hair cells , Polypeptides )
(3+0+1+1)
5 hours
2 UNIT-2: Consultation and communication
The Students should be able to know :
listening skills /rapport building
How to recommend Hair cut
Introduction to face shapes
prepare and maintain work area
(2+0+3+1)
6 hours
3 UNIT-3: Introduction to up styling tools
The Students should be able to:
Identify the tools
Maintain health and safety
Prepare tool kit for styling
Prepare and maintain work area
(1+0+6+2)
9 hours
4 UNIT-4: Prep and style
The Students should be able to:
Basic tong techniques
Usage of pin curls and create soft curls
Introduction to styling products
Create finished blow dry.
(1+0+9+2)
12 hours
5 UNIT-5: Classic haircuts
The Students should be able to:
Basic hair cut terminology
10 classic hair cuts
Basic health and safety
Prepare and maintain work area
(2+0+16+3)
21 hours
6 UNIT-6: Color
The Students should be able to: (can color terminology be added here too?)
Pre lightening ,contrast keys
Highlights (dark to light )
Contrast color theory, trend color application techniques.
In depth consultation (color consultation ,recommendation)
maintain health and safety
Prepare and maintain work area
(2+0+10+2)
14 hours
Consult and advise clients
7 UNIT-7: Barbering
The Students should be able to:
Barbering terminology
clipper cut
maintain health and safety
Prepare and maintain work area
(2+0+5+2)
9 hours
8 UNIT-8 Texture service
The Students should be able to:
Hands on straightening
Winding techniques theory , practice
Assist the hair stylist performing advance hair services
(2+0+10+2)
14 hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in
Course Name
Advance skincare-I Course Code BETY302
Version No 1.0 Version Update date 20/06/2018
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Outcome
This course will enable the students to attain knowledge and practice on advance skin care technologies and machinery treatment
Total Credits / L:T:P:S
4 : 1/0/2/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme
L 15
T 0
P 60
S 15
Theory Internal 50
Practical Internal 40
Theory term end 50
Practical Term end 40
Skill asessment 20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
Total Sessions (Contact hours)
1 Unit-I Facial Anatomy.
Learn Bones of face & skull, neck.
Learn position and action of the facial, neck and shoulder muscles.
Circulatory system, functions of blood, arteries, veins, blood composition and circulation and lymphatic system.
Effect of the natural ageing process and lifestyle effects on the skin and muscle tone.
nervous system, lymphatic system and circulatory system of the body
3+0+3+0
6 hours
2 Unit-II Prepare & Maintain work area
Understand environmental conditions required and expected for carrying out services and importance of maintaining these Conditions: Air, light, space, temperature, sound, cleanliness, etc.
types of products, materials and equipment required for the respective services
Customer service principles including privacy and protection to modesty of the customers.
risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.
Importance of keeping accurate records of services, clients and product usage (inventory)
Applicable legislation relating to the workplace Legislation for the workplace: eg. health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions in the use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection
2+0+3+2 7 hours
3 Unit-III .various machines used in a beauty salon their parts, usage and care procedures.
3+0+40+6 49 hours
Perform Face Aesthetics services.
Various beauty services and related techniques delivered using various devices and machines to provide facial beauty services Techniques: Galvanic (deincrustation, iontophoresis), faradic, high frequency, micro-current, electro-muscular stimulation, lymphatic drainage (vacuum suction), microdermabrasion, infra-red lamp, ultrasonic machine, brush unit.
Effects and benefits of various procedures and services provided using beauty devices and machines.
Products used in conjunction with specific devices and machines for services as per skin condition and skin type.
Contra-indications and respective necessary actions.
Contra-actions and respective necessary subsequent actions
4 Unit-IV Client Care & communication
Learn professional consultation
Appropriate verbal and non-verbal cues while dealing with clients from different cultural, religious backgrounds, age, disabilities and gender
Different formats on which information is to be recorded.
Importance to maintain security and confidentiality of information.kinds of communication equipment (email, phone etc) available and their effective useSelling/ influencing techniques to provide additional services/products to clients
Advising Post care & Home care tips to the client.
2+0+5+2 9 hours
5 Unit-V Health & safety precautions
Process and products to sterilize and disinfect equipment/ tools.
Manufacturer’s instructions related to equipment and product use and cleaning.
Knowledge of applicable legislation relating to the workplace (for
2+0+4+2
8 hours
example health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection
6 Perform Salon Reception duties
Types of products and services offered by the salon and their costs.
Time taken for various services and procedures offered by the salon.
Importance of customer satisfaction for business and professional success.
Information required for booking an appointment and the purpose of each item of information.
Features and operational procedures of computerized booking systems.
Feature and operational procedures of credit card machines.
Tax structure as applicable to services provided.
Authorized sources of information for applicable taxes.
Cash handling precautions and procedures.
Calculating and applying discounts to the invoice.
Credit terms, policy and procedures dealing with credit .
Precautions to be taken while accepting bank cheques and related policy and procedures.
Importance of managing customers during waiting periods and possible ways to do that.
Customer service principles including privacy and protection to modesty of the customers.
Risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.
3+0+5+3
11 hours
Data protection, its importance, application and relevant practices
Program name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course name
Introduction to Food Safety and food preservation
Course code WLNS301
Version no 1.0 Version update date
Pre-requisite
XIIth pass NSQF LEVEL: 2 FIC/Q9005, v1.0
Course objective
The course for Introduction to Food Safety and Preservation has following objectives.
The acquisition of knowledge about subjects related to food processing and preservation. Course Syllabus: Introduction to food processing & preservation, thermal processing with electrical energy, blanching, pasteurization, sterilization, canning, aseptic processing, thermal extrusion, cooking, cold storage, freezing, ionization irradiation.
They the personal hygiene and Sanitation guidelines of food safety supervisor.
Course outcome
The course for Introduction to Food safety has following outcomes
The aim of the course is the students to understand the basic principles of the main methods of food processing and preservation. Students will get familiar with methods such as blanching, pasteurization, sterilization, canning, aseptic processing, extrusion, cooking, cold storage, freezing, irradiation, high hydrostatic pressure, new non-thermal processing methods and hurdle technology. After completing the lectures, students will be able to design corresponding methods of food processing and preservation, choose the right equipment and solve relevant application problems
Total credits / L:T:P:S
4/ 1/1/1/1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T 15
P 30
S 15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Sr. No
Module/Units Detailed Topic wise Syllabus Separate sessions (L +T+P+ S)
1 UNIT I Introduction to the Food Processing Industry
Define food processing
List the various sub sectors of food processing industry
(1+2+4+0) 7Hours
2 UNIT II Food Preservation
Understand the Importance, brief history & traditional methods of food preservation.
(1+2+4+0) 7 Hours
3 UNIT III Food Spoilage
Food spoilage causes and effects stability of foods and factors affecting storage stability.
Different types of storage and ideal storage conditions for different foods in brief.
(1+1+2+2) 6Hours
4 UNIT IV Storage conditions for different foods
Differentiate between Perishable and nonperishable foods.
Analyze the Different types of storage and ideal storage conditions for perishable, semi perishable and nonperishable foods
(1+1+2+2) 6Hours
5 UNIT V High and low temperature processing
Use of high temperature: blanching, pasteurization, sterilization and UHT processing, canning, extrusion cooking, dielectric heating, microwave heating, baking, roasting and frying, etc
Use of low temperature. - Refrigeration, freezing, CA, MA, and dehydro-freezing. , pulsed electric field, hurdle technology. food
(2+1+4+2) 9Hours
6 UNIT VI Drying or dehydration
Drying or dehydration. •
Use of chemical preservations and food additives. •
ultra- filtration, reverse osmosis. • Processing and preservation by non-thermal methods, irradiation, high pressure
(2+1+4+2) 9Hours
7 UNIT VII Food Packaging
Importance and types of packaging materials.
Passive packaging, Active packaging, Smart and intelligent
(2+1+4+2) 9Hours
8 UNIT VIII Organizational standards and norms
The Students should be able to
Understand the roles and responsibilities of an industrial production worker
State the personal hygiene and Sanitation guidelines.
State the food safety hygiene standards to follow in a work environment
(2+2+2+2) 8Hours
9 UNIT IX Use basic health and safety practices at a food processing workplace
Corresponding NOS
Code
FIC/N9002
The Students should be able to
Carry out safe working practices while dealing with hazards to ensure the safety of self and others.
Demonstrate handling all food and related materials safely using correct Procedures.
Identify common hazard signs displayed in various areas In line with production requirements.
(2+2+2+2) 8Hours
10 UNIT X Documentation and Records of Products
The Students should be able to
Perform basic documentation required like recording the no of Batches, etc
Identify and pick out non-conforming product pieces passing through the conveyer belt.
Identify and report any operating system issues.
Confirm that the outcome product meets the standard quality as per the specification mentioned in the guidelines
(1+2+2+1) 7Hours
Program Name
BSc in Beauty and Wellness
Course Name
Basics of fitness and strength Training
Course Code WLNS302
Version No
1 Version Update date August 2018
Pre-requisite
Fundamental knowledge of 10th
Course Objective
Understanding the basics of fitness & strength training
Understanding the basic anatomy and physiology related to exercise
Being able to perform strength training exercises, warm ups and cool down.
Course Outcome
Students will be able to learn the following:
Anatomy and Physiology of Human body in relation to exercise science.
Indications & contraindications of various exercises Creating and Designing basic Training Programs.
Total Credits L/T/P/S
4 : 1/0/1/2
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
30
S
30
Theory internal 50
Viva internal 25
Theory external 50
Viva external 25
Skill Assessment 50
Sr. No Unit Detailed Topic wise Syllabus (In bullet points)
Total Sessions (Contact hours) (L :T:P: S)
1 Introduction to Strength Training
Anatomical position
Physiology of exercise
(1+0+2+2) 5Hours
2 Anatomy for Strength Trainer
Bones and skeleton.
Joint anatomy.
Connective tissue anatomy.
(2+0+2+2) 6 Hours
3 Kinesiology & Biomechanics.
Kinesiology movements,
classification of movements,
Kinetic chain concept.
levers,
Balance and Stability.
(2+0+2+4) 8Hours
4 Muscle origin insertion action. [30 muscles in total]
Legs muscles.
Back muscles.
Chest muscles
Shoulder muscles.
Biceps muscles.
Triceps muscles.
(2+0+2+4) 8 Hours
5 Weight Training [a.k.a. Strength training]
Warm up/ cool down,
Rep range and goals,
D.O.M.S,
Stretching,
Lagging muscle group.
(2+0+2+4) 8Hours
6 Periodization & Scheduling.
Helping your client choose aerobic activity.
Preparing Fitness plan for your client.
Advising other exercise like stepping, dancing to your clients.
Find an activity that your client enjoys.
(2+0+2+4) 8Hours
7 Sports Injuries Sprain,
Strain,
Fractures,
Dislocations,
Tennis elbow,
(2+0+2+4) 8Hours
Spasms and cramps.
8 Fitness Assessment.
Cardiovascular endurance.
Muscular endurance.
Muscular strength.
Flexibility.
Body Composition.
(2+0+1+3) 7Hours
9 Practicals Legs (Pr)
Back (Pr)
Chest (Pr) and shoulder (pr)
Arms (Pr) and abs (Pr)
Practical Trial [legs].
Practical Trial [back].
Practical Trial [chest and shoulders].
Practical Trial [arms and abs].
Practical Trial [core training].
Practical Trial [shoulders]
(0+0+15+3) 18Hours
SEM IV
Program Name
Certificate/Diploma/Advance Diploma/Degree in : Bachelors of Business Administration
Course Name
IT concepts in Beauty and wellness Industry
Course Code BW401
Version No
1.0 Version Update date 27th February 2018
Pre-requisite
12th Pass
Course Objective
To Understand how to use computer applications/system in business/organization operations
To provide an overview of basic functions of IT in management to create a successful venture with decision- and system-oriented perspective To know the essential aspects in designing a formal organization wide IT system with an objective of effectiveness and efficiency
Course Outcome
The purpose of this paper is to impart to the students an understanding of IT concepts with a view to prepare them to face emerging challenge of managing business.
Understand modern business practices, forms, procedures and functioning of organizations
To Understand how to use computer applications/system in business/organization operations
To provide an overview of basic functions of IT in management to create a successful venture with decision- and system-oriented perspective
To know the essential aspects in designing a formal organization wide IT system with an objective of effectiveness and efficiency
Total Credits / L:T:P:S
4 (L-1, T-1,P-1,S-1)
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 Introduction to Computer
1.1 Introduction 1.2 Characteristics of Computer 1.3 Block diagram of Computer 1.4 Types of Computer 1.5 Number Systems 1.6 Types of Programming Languages 1.7 Types of devices 1.8 Architecture of Computer System 1.9 Managing Hardware and Software 1.10 Applications
(1+1+6+1) 9 hours
2 Computer Software
2.1 Introduction 2.2 Need of Computer Software 2.3 Types of Computer Software
2.3.1 System Software 2.3.2 Application Software 2.3.3 Firmware 2.3.4 Middleware
2.4 Common softwares 2.5 Browsers 2.6 Antivirus softwares
(2+2+2+2) 8 hours
3 Operating System
3.1 Introduction 3.2 History of Operating System 3.3 Operating Systems
3.3.1 Objectives 3.3.2 Structure 3.3.3 Services
3.4 Functions of Operating System 3.5 Types of Operating System
(2+2+2+2) 8 hours
4 Networking and Security
4.1 Introduction 4.2 Computer Network 4.3 Types of Networks and Topologies 4.4 Network goals
4.4.1 General use of Internet in Day-to-Day Life 4.4.2 Best Practices to use Internet securely and safely 4.4.3 Information Security 4.4.4 Personal Safety
4.5 Cyber Attack
(2+2+2+2) 8 hours
4.5.1 Factors contributing to Cyber Attacks 4.6 Cybercrime
5 E-Business/E-Commerce
5.1 Introduction 5.2 Overview of E-Business 5.3 E-Business Model 5.4 Advantages and Disadvantage of E-Business 5.5 E- Payment 5.6 E-Marketing 5.7 Security
(2+2+2+1) 7 hours
6 Common Office Applications
6.1 Introduction 6.2 Introduction to desktop publishing 6.3 Word Processing Software 6.4 Spreadsheets, Presentation Software 6.5 Graphics Package 6.6 Personal Assistance Package
(1+1+8+2) 12 hours
7 Introduction to Database Management System
7.1 Introduction 7.2 Need of DBMS 7.3 Data Models 7.4 Normalization 7.5 ER-diagram 7.7 Transaction Management 7.7 MS-Access, MySQL (Simple queries)
(2+1+2+1) 6 hours
8 Management Information System
8.1 Introduction 8.2 Concept of MIS 8.3 Decision Making Process 8.4 Decision Support System 8.5 Executive System/Expert System 8.6 Applications
(1+2+2+1) 6 hours
9 Enterprise Management System
9. 9.1 Introduction 9.2 Concept of EMS 9.3 Enterprise Resource Planning (ERP) System 9.4 Benefits of ERP 9.5 ERP Implementation 9.6 Role of ERP – Manufacturing, CRM, Inventory, Purchasing, HR, Sales and Distribution 9.7 Future directions in ERP
(1+1+2+1) 5 hours
Current Trends
10.1 Introduction 10.2 Mobile Computing 10.3 Cloud Computing 10.4 Unified Communication 10.5 Use of Social Media 10.6 Knowledge Management System 10.7 Business Analytics 10.8 Artificial Intelligence 10.9 Applications
(1+1+2+2) 6 hours
Program Name
BSc Beauty and Wellness
Course Name
Personal Enhancement Skills II (Self Awareness & Personal development )
Course Code IDSC 202
Version No
3.0 Version Update date 7th July 2018
Pre-requisite
Basic knowledge of English Language and personality Development
LSRW Skills
Course Outcome
Know their goals, SWOT, and personality type. Build the right attitude for themselves. Know the hierarchy of motivating factors and identify their own level. Know the importance of values and ethics in professional life and be able to analyse the repercussions of not adhering to the same. Start a conversation with any stranger in the right manner. Network with people in a professional way.
Total Credits / L:T:P:S
3 - 0:0:0:3
Teaching & Examination Scheme
Teaching Scheme Examination Scheme
L 0
0L
T 0
0L
P 0
0L
S 45
0L
CAT 0
INT 40
TEE 0
EXT 40
EXT 20
Sr. No Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)
1. Building the right Attitude: Behavior & responsibility
Attitude – the definition and perception attached to it. Learning about the positive attitude and what defines it. Training the thought process. Grabbing the opportunity in difficulty vs. seeing the difficulty in opportunity. How to think the right way. The power of visualization.
4
2. Goal Setting and SWOT Analysis.
SWOT Analysis – As a Tool for Planning
How to interact with our environment.
Where to direct our mental energy.
How to take decisions and cope with emotions
Our approach to work, planning and decision-making
6
3. Self Esteem/ Self-Confidence:
Types of Personalities –
Activists. Theorist, Pragmatists, Reflectors Creators, Fact Finders, Fault Finders, Analysts, Judges etc.
Personality Test of an individual - Learn to understand Self, Others, Building meaningful Relationships.
Individual Personality Test – A Roadmap for Success
5
4. Power of positive thoughts & optimism
Self Esteem – Introduction and Importance
Know your Self-worth, Self-rating,
Self-contemplations and Idiosyncrasies
Loving yourself and uplifting your self esteem
Case Study on Self Esteem Self Confidence – Introduction and importance
Ways to boost your confidence at work place
Ways to push yourself out of your comfort zone.
Be the change you wish to see.
6
5. Self- integrity/ productivity:
Self-integrity – Truth to self.
Self-Monitoring the behavioral approach in Education, Profession and Society.
Self-Discipline for productivity - The Science of Self-Discipline.
The ability to do things that need to be done.
The ability to train and control one’s conduct, feelings and desires.
6
6. Values and Ethics
Demonstrate appropriate values and ethical behavior in institutions, families and society.
Understand and recognize the importance of ethical behaviour in both personal and professional life.
6
7. Study skills and Networking
Study the pattern of study
Peers learning
Utilization of learning resourses
Network with different people
Network through social platforms like for example – via LinkedIn profile.
Start and take forward a conversation with almost anyone
6
8. Professional Skills as per sector specific need (NSQF)
How to kick-start a conversation.
What to say after the first greeting.
How to enter the closed group.
How to influence and win people.
Some more tips and techniques.
6
Program Name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course Name
Salon Management Course Code BW402
Version No
1.0 Version Update date
Pre-requisite
MBA or post graduate diploma in Management
Course Objective
Develop understanding of Salon Management Modern Salon and Industry trends
Course Outcome
The course Salon Management shall provide a basic understanding of the different aspects of Financial Management with salon a focus on to create a successful venture with decision- and system-oriented perspective.
Understanding the concept of accounting and financial terms.
To understanding Basic trends in Salon Industry
To Understanding the applications of financial management to the business
Total Credits / L:T:P:S
4/1:1:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Internal 50
Pr Internal 50
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No Unit Detailed Topic wise Syllabus (In bullet points) Separate Sessions (L :T:P: S)
1 Introduction to Salon and wellness
Identify and list the various salon services Salon S Meaning History of Salon Understanding Salon concepts History of Salon Understanding Salon concepts Current trends and Challenges Evolution of Salon Future and possibilities of Salon
industry.
(1+1+2+1) 5 hours
2 Understanding Trends and services
Summarize various types of Salon Club salon Cruise ship salon Day salon Destination salon Medical salon Resort/hotel salon
( 2+2+4+2) 10 hours
3 Delivering Service Excellence & Quality
hygiene and cleanliness of Salon equipment
Salon Cleaning agents Handling of chemicals in salon Potential infections in salon Self-protection in salon Laundry procedures in salon Inventory Safety aids in Salon
(2+2+4+2) 10 hours
4 Revenue & Cost Centers For Salon
The Students should be able to Revenue & Cost Centres for
For Salon Massages Salon therapies Home Services in Salon Salon Products sales
(2+2+4+2) 10 hours
5 Role of Salon Manager
Role of a Salon Manager Building and Managing a Result
Oriented Team Effective financial management
(2+2+4+2) 10 hours
6 Organizing and Staffing Function of Management
Role of organizing activities and tasks for betterment of organization.
Identify the importance & steps in staffing process in salon.
(2+2+4+2) 10 hours
7 Developing a Marketing plan
Developing a Marketing plan Essentials of selling to women, men
and teens Generating Good Publicity Building and Maintaining contacts Using Technology in business’ aid
(2+2+4+2) 10 hours
8 Selling techniques and promotions of salon.
Analyze selling techniques and the
promotional tools to attract the customers.
Determine the factors that influence the promotion.
To understand the all-important factor in sales promotion.
(2+2+4+2) 10 hours
Program Name
Degree in B.Sc in Beauty and Wellness
Course Name
Basics of Digital Marketing for Beauty and Wellness
Course Code BW 403
Version No 1.0 Version Update date 20-June -2018
Pre-requisite
None
Course Outcome
Student will be able to Understand
What is Digital Marketing
Why Digital Marketing?
Fundamental Understanding of E-commerce business.
Tools of Digital Marketing
Total Credits / L:T:P:S
3/ 1:0:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
L
15
T
0
P
30
S
15
CAT 50
CAP 40
TEE 50
TEP 40
SA 20
Sr. No
Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)
1 Understanding of Ecommerce
Understand the meaning of E-Commerce as a whole Industry perspective
The importance of E-Commerce in a digital economy
Various trends of e-commerce and its influences. Types of E-Commerce
(4:0:8:4) 16 hours
2 Fundamentals of
Digital Marketing
E-business: Definition, Components of e-business, steps in building an e-business application.
Digital Marketing-Definition, Importance, Uses and Application for Beauty and Wellness Sector.
(4:0:8:4) 16 hours
3 Tools of Digital
Marketing
Search Engine Optimization-Definition, Merits & Demerits and Tools
Social Media Marketing- Definition, Merits & Demerits and Tools(Facebook,Twitter,Youtube and Linked In)
Email Marketing - Definition, Merits & Demerits and Tools
Mobile Marketing - Definition, Merits & Demerits and Tools
(4:0:8:4) 16 hours
4 Digital Marketing
Online Web Project
Case Discussion on Digital Marketing Strategies used in Beauty and Wellness Sector
Designing the Digital Marketing Campaign for Beauty & Wellness Startup- Executive Summary, Introduction, Objectives, Tools used ,Impact of Tools ,Findings and Suggestion, Conclusion
(3:0:6:3) 12 hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in Beauty and wellness
Course Name
Advance Hair dressing -II
Course Code BETY401
Version No
1.0 Version Update date
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
Course Outcome
At this level the candidate can start freelancing or get an entry level position as a full time employee with an established chain of salons
Total Credits / L:T:P:S
4
1:0:2:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
0
P
60
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L +T+P+S)
1 UNIT 1 Hair Science (In-Depth)
The Students should be able to
Bacterial Diseases transmitted by the client
Types of hair distribution (Lanugos, Vellus, Terminal)
In Depth Condition of hair and Scalp
(3+0+2+1) 6 hours
2 UNIT 2 Consultation and communication
The Students should be able to know :
Moisture Protein Analysis
Product Recommendation and hair analysis.
create positive impression at
work
(2+0+3+2) 7 hours
3 UNIT 3 Classic Up styling
The Students should be able to:
Equipment’s Required and safety considerations while styling hair
Basic styling techniques
Styling and finishing products usage
dressing long hair maintain health and safety
prepare and maintain work area
(2+0+12+2) 16 hours
4 UINT 4 Creative Haircuts I
The Students should be able to:
hair cut terminology refresh
introduction to face shapes
Haircuts (3cuts ) maintain health and safety
prepare and maintain work area
(2+0+13+3) 18 hours
5 UNIT 5 Barbering
The Students should be able to:
barbering check list
Cutting Techniques for men’s hair cuts
importance for techniques
after care advice
beard crafting
(2+0+9+2) 13 hours
maintain health and safety
prepare and maintain work area
promote and sell services and
products
6 UNIT 6 Color Advance The Students should be able to:
color change
color on color
color terminology
fashion color recommendation
baliyage , ombre, men’s hair color
maintain health and safety
prepare and maintain work area
consult and advice clients
(2+0+11+2) 15 hours
7 UNIT 7 Texture service The Students should be able to:
keratin service hands on
Perming maintain health and safety
prepare and maintain work area
(2+0+10+3) 15 hours
Program
name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course
name
Nutrition for weight management
Course code WLNS401
Version
no
1.0 Version update date
Pre-
requisite
XIIth pass
Course
objective
The course for has following objectives Describe the current prevalence of overweight and obesity.
Identify genetic, biologic, and environmental contributors to weight status
Define body mass index and waist circumference, and identify indications for use.
Define and distinguish among healthy weight, overweight, and obesity.
Distinguish among key methods used to measure body composition.
Identify behavioral predictors of successful weight maintenance based on outcomes of the National Weight Control Registry.
List at the current public health guidelines for moderate and vigorous physical activity for adults.
Distinguish between the amount and type of physical activity recommended for general health benefits and for weight management.
Course
outcome
The course for following outcomes Identify risk factors and diseases associated with overweight/obesity Be aware of techniques (and their limitations) used to assess dietary intake
in overweight and obesity. Recognize current research evaluating the efficacy of leading popular diets
and diet approaches for weight management. Identify the components of Metabolic Syndrome (Syndrome X) and its
relation to obesity. Describe and begin to apply counselling skills important to successful client
weight management. Be aware of emerging research, issues and non-traditional approaches to
weight management.
Cite at least three ways policies, environments, and/or systems can be changed at the community-level or higher to reduce or prevent obesity.
Total
credits /
l:t:p:s
4/ 1/0/1/2
Teaching
&
examinati
on
scheme
Teaching scheme Examination scheme (marks)
Hours
(sessions
in term,
should
L
T
0
P
S
Th
intern
al
Pr
intern
al
Th
ter
m
end
Pr
ter
m
end
Skill
assess
ment
Sr. No Unit Detailed topic wise syllabus (in bullet
points)
Separate
sessions
(L :T:P: S)
1 Current Research and Future Possibilities in Overweight and Obesity
Describe the current prevalence of overweight and obesity.
Define and distinguish among healthy weight, overweight, and obesity.
Evidence-Based Nutrition Practice Guidelines, (NIH/NHLBI Clinical Guidelines on the Identification and Evaluation of Obesity and overweight for all ages
(1+0+3+3) 7 Hours
2 Determine body fat
content: Reliable
options & Optimal
Weight
Distinguish among key methods used to measure body composition.
Determine How much energy does your body use each day and body fat % and water % each day
(2+0+3+3) 8 Hours
3 Energy balance :
How the body uses
energy
The Students should be able understand
Energy balance is the relationship
between the energy you take in and
the energy you use.
Learn how you take in energy from
the foods you eat and how your
body uses that energy for your
basal metabolism, physical activity
and food digestion
(2+0+4+4) 10 Hours
4 Factors contributing
to overweight and
obesity problems in
adults and children
Identify risk factors and diseases associated with overweight/obesity
Identify genetic, biologic, and environmental contributors to weight status.
Identify the factors lead to increase
calorie intake and decrease physical
activity in children
(2+0+4+4) 10 Hours
5 Maintaining a
healthy weight:
Strategies -Nutrition
Management of Overweight and Obesity
Three major important strategies can help in maintaining healthy weight Association: Weight Management).
Develop a weight management plan based on patient/client goals/expectations and evidence-based interventions.
Provide nutrition education and nutrition counseling using Patient-Centered Care and the health literate care mode.
(2+0+4+4) 10 Hours
match
with hs
matched
with
syllabus)
15 30 30
50
40
50
40
20
6 Role of Physical Activity In Weight Loss and Maintenance
Distinguish and translate for patient/clients the difference between exercise and lifestyle physical activity.
Understand the physiological role physical activity plays in the various stages of weight management (weight loss versus weight maintenance).
Identify and distinguish the role aerobic and strength-training types of physical activities have on weight loss/weight maintenance.
Understand and apply current evidence-based guidelines and recommendations for physical activity.
Identify and apply tools for assessing readiness and medical clearance for physical activity programs (eg, PAR-Q, Physical Activity Questionnaire).
(2+0+4+4) 10 Hours
7 Behaviour Management of Obesity
Understand and implement key principles of behavioral management.
Understand and implement strategies for providing information to clients.
Identify personal biases and potential barriers/attitudes toward counseling patient/client’s that are overweight and obese.
.
(2+0+4+4) 10 Hours
8 Medical Complications and Pharmacotherapy in Overweight and Obesity
Be able to identify obesity-related medical complications
Identify the current FDA approved medications prescribed for weight loss and be able to describe the “off label’ use of medications for weight loss.
Recognize commonly prescribed medications that may cause/exacerbate weight gain.
(2+0+4+4) 10 Hours
Program name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course name Community Nutrition
Course code WLNS402
Version no 1.0 Version update date 18/08/18
Pre-requisite XIIth pass
Course objective
The course for Introduction to human nutrition has following objectives
To understand the organization of nutritional research and knowledge at increasing levels of detail into different fields of nutrition, such as community, clinical, experimental, and biochemical.
To learn the nutrients required for health, and their sources in diets.
To learn how nutrients in foods affect and are affected by metabolic functions of the human body.
To learn how variability among research results leads to consumer perceptions of changing or conflicting recommendations for dietary practices from the nutrition community.
Course outcome
The course for Introduction to human nutrition has following outcomes Students can analyzed clinical assessment and biochemical analysis, biophysical
methods and diet survey. Students can identify causes, manifestation and prevention
Total credits / l:t:p:s
4/ 1/1/1/1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T
15
P
30
S
15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Sr. No Unit Detailed topic wise syllabus (in bullet points)
Separate sessions (L:T:P: S)
1 Assessment of Nutritional status
The Students should be able to learn:
Definition and methods
Anthropometry
Clinical Assessment
Biochemical Analysis
Biophysical methods
Diet surveys.
(3+3+6+3)
15 hours
2 Major Nutritional Problems Prevalent India
The Students should be able to
PEM,
Vitamin A, Zinc, Iron and Iodine Deficiencies
Causes, Manifestation and prevention.
(3+3+6+3)
15 hours
3 Food Behavior The Students should be able to understand
Factors affecting food behavior agricultural, economic, environmental, socio-cultural, psychological, religious.
Role of industrialization, work patterns and mass media.
Food behavior and linkages with health.
Food habits
Knowledge, attitudes, practice.
Food habits and dietary patterns in different regions and Communities in India.
Factors affecting food habits –family size, composition, structure, economic status, working status of mother, education
(3+3+6+3)
15 hours
4 Nutrition education
Definition
Objectives, principles and importance of nutrition education
(3+3+6+3)
15 hours
Methods of Nutrition Education
5 Nutrition policies and programmer
The Students should be able to apply
Food Security Bill
Prophylaxis programme ( Vit. A, Iron, Iodine midday meal
programme, ICDS)
Maternal & Child Health Programme
(3+3+6+3)
15 hours
Program
name
Certificate/diploma/advance diploma/degree in BSc beauty and wellness
Course
name
Nutritional Biochemistry
Course code WLNS403
Version
no
1.0 Version update date
Pre-
requisite
XIIth pass
Course
objective
The course for Nutritional Biochemistry has following objectives
Identify the basic principles of Biochemistry
Understand and grasp the basic outline of chemistry and properties of
important biomolecules like glucose, urea etc
Summarize the working of enzymes and their importance as diagnostic
tools for the clinician
Course
outcome
The aim of teaching Biochemistry to BSc students is to enable them to understand, the chemical processes taking place in the human body in health and disease which in turn contributes towards quality patient care. They will also understand the basic principles of separation of nutrients from foods and its characterization by spectroscopy.
Total
credits /
l:t:p:s
4/ 1/1/1/1
Teaching
&
examinati
on
scheme
Teaching scheme Examination scheme (marks)
Hours
(sessions
in term,
should
match
with hs
matched
with
syllabus)
L
15
T
15
P
30
S
15
Th
intern
al
50
Pr
intern
al
40
Th
ter
m
end
50
Pr
ter
m
end
40
Skill
assess
ment
20
Sr. No Unit Detailed topic wise syllabus (in bullet
points)
Separate sessions
(L :T:P: S)
1 Unit I Biochemistry Definition, objectives, scope and
inter
Relationship between Biochemistry
and nutrition.
Metabolism – Digestion &
Absorption of different Nutrients in
the human system.
(3+3+6+3) 15 Hours
2 Unit II Carbohydrates • Structure & Function of
carbohydrates
• Classification, Properties (
physical & chemical)
• Metabolism of carbohydrates-
Glycolysis, TCA cycle
• Glycogen metabolism, HMP
shunt, ATP production.
• Energy Metabolism – BMR,
heat regulation in the body,
• Biological oxidation, reduction,
Electron transport chain.
• Altered energy metabolism in
different conditions of
• Over nutrition & under
nutrition
(3+3+6+3) 15 Hours
3 Unit III Proteins and Proteins Metabolism
• Structure & Function.
• Classification
• Metabolism of proteins –
Transamination, deamination,
• Oxidative decarboxylation, urea
cycle.
• Changes in protein metabolism
in different disease studies.
(3+3+6+3) 15 Hours
4 Unit IV Fats and its Metabolism
• Structure & Function.
• Classification of fatty acids &
its significance in health
and disease.
• Beta oxidation of fats.
• Ketone bodies & their
significance.
• Essential fatty acids, omega 3
and 6 their sources and
role in health.
(3+3+6+3) 15 Hours
5 Unit V Enzymes & Hormone 8
• Definition, Nomenclature &
classification.
• Mechanism of enzyme action.
• Factors affecting enzymes.
• Enzyme inhibition.
• Types & role of coenzymes.
(3+3+6+3) 15 Hours
Program Name
Degree in BSc Beauty and Wellness
Course Name
Advance skincare-
II
Course Code BETY 402
Version No 1.0 Version Update date 20/07/2018
Pre-requisite
Course Outcome
This course will enable the student to acquire the knowledge of body aesthetics
Total Credits / L:T:P:S
4 /1/0/2/1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme
L 15
T 0
P 60
S 15
CAT 50
CAP 40
TEE 50
TEP 40
SA 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 Unit I Review of human Anatomy & Physiology
Learn Bones of face & skull, neck.
Learn position and action of the facial, neck and shoulder muscles.
Circulatory system, functions of blood, arteries, veins, blood composition and circulation and lymphatic system.
Effect of the natural ageing process and lifestyle effects on the skin and muscle tone.
nervous system, lymphatic system and circulatory system of the body
(4+0+0+0) 4 hours
2 Unit II Prepare & Maintain work area
Understand environmental conditions required and expected for carrying out services and importance of maintaining these Conditions: Air, light, space, temperature, sound, cleanliness, etc.
types of products, materials and equipment required for the respective services
customer service principles including privacy and protection to
ramodesty of the customers.
risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.
Importance of keeping accurate records of services, clients and product usage (inventory)
Applicable legislation relating to the workplace Legislation for the workplace: eg. health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions in the use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection
(1+0+5+2) 8 hours
3 Unit III Body Consultation (Analysis) (4+0+40+7)
Perform body Aesthetics services.
i) use the body analysis sheet to determine contra-indications and general information to assist the analysis ii) posture: correct use of a plumb line (as per guidelines on Knowledgebase) iii) correct measuring techniques iv) correct height measuring v) weight measurement vi) body typing: a) endomorph b) mesomorph c) ectomorph vii) specific figure faults to include: a) kyphosis b) scoliosis c) lordosis viii) skin conditions ix) muscular conditions x) fatty deposits to include areas of cellulite and/or adipose deposits xi) test for muscle strength against resistance in abdominal area, legs, buttock and arms xii) advise 2 exercises suitable for the model xiii) procedure/technique/time management in body analysis xiv) calculation of Body Mass Index (BMI) xv) methods of recording treatment information on the Body analysis sheet xvi) use of this collected information to define a complete treatment plan
Heat Therapy in Body Treatments to
include:
i) sauna and steam baths, infra-
red lamps and paraffin wax
baths
ii) rationale for use of heat
iii) physiological effects of heat
on the body
iv) methods of applying heat
generally and locally
v) indications for using heat in
body treatments
vi) contra-indications to using
heat in body treatments
vii) precautions to take for client
safety and comfort
viii) advantages of the various
methods of heat application,
one over the other
ix) the steam room
x) the steam cabinet (bath)
51 hours
xi) the sauna cabin
xii) the paraffin wax heater
xiii) the infra-red lamp
xiv) skin and client preparation for
heat treatments
xv) procedure/technique/timing of
treatments using each of the
heat modalities
xvi) listed care and cleaning of
apparatus listed
xvii) methods of recording
treatment information on
record card
Mechanical Massage
i) rationale for use of mechanical
massage
ii) gyratory vibrator (e.g. G5)
iii) percussion vibrator (applies to
countries where this is used)
audio-sonic vibrator, (applies
to countries where this is used)
iv) differences between hand
held and floor standing
vibrators (applies to countries
where this is used)
v) skin and client preparation
plus choice of massage
medium for mechanical
massage
vi) identification of applicators
and their effects e.g.
effleurage, petrissage,
tapotement, friction and
vibrations
vii) the physiological effects of
the gyratory vibrator, the
percussion vibrator and/other
audio-sonic vibrator
viii) the indications for use of
mechanical massage in body
treatments
ix) the contra-indications to use
of mechanical massage in
body treatments
x) precautions to take for client
safety and comfort
xi) procedure/technique/timing of
treatment by mechanical
message
xii) care and cleaning of
apparatus and heads (to
include disinfection of heads)
xiii) methods of recording
treatment information on
record card
Vacuum Suction in Body Treatments
i) rationale for using vacuum
suction
ii) the apparatus (gliding and
pulsating)
iii) the cup(s) - ventouse (type,
size, choice and relevance to
treatment)
iv) the gliding technique
including knowledge of the
lymphatic and vascular
systems including the
positioning of the lymphatic
nodes
v) pulsating technique (uni - or
multi-cup)
vi) indications for use in body
treatments
vii) contra-indications to use in
body treatments
viii) precautions to take for client
safety and comfort
ix) skin and client preparation for
suction treatment
x) procedure/technique/timing of
treatment
xi) care and cleaning of
apparatus, cups and plastic
tubing (to include disinfection
of cups)
xii) methods of recording
treatment information on
record card
Galvanic Body Treatments (In
countries where this method is not
used – Theory must be taught)
i) the rationale for the use of
galvanic treatments
ii) the electrical current and
maximum intensity of
electrical output
iii) polar effects under the
cathode (-) (active electrode)
iv) polar effects under the anode
(+)
v) iontophoresis in body
therapy
vi) products used in body
therapy (to include gels,
ampoules and exfoliants and
their effects including active
ingredients)
vii) the physiological effect of
galvanic current in body
therapy
viii) indications for use of
galvanic current in body
treatments
ix) contra-indications to use of
galvanic current in body
treatments
x) precautions to take to avoid
the dangers of galvanic
current, for client safety and
comfort
xi) knowledge of thermal and
chemical burns, including the
appearance and reasons for
occurrence
xii) the electrodes - include the
importance of size and of
covers
xiii) placement of electrodes for
optimal effect
xiv) procedure/technique/timing
of body treatments using
galvanic current
xv) skin and client preparation
preceding the use of galvanic
treatments
xvi) care and cleaning of
apparatus, electrodes and
sponge covers (to include
disinfection of electrodes and
sponge covers)
xvii) methods of recording
treatment information on
record card
Electrical Muscle Stimulation
i) the rationale for use of
electrical muscle stimulation
ii) the electrical currents
employed; ie. faradic type,
EMS, NMS, microcurrent,
interferential
iii) pulses, impulses and stimuli
iv) phasic selection
v) the electrodes, (to include
coverings where applicable)
vi) placement of electrodes
(padding)
vii) frequencies employed in
muscle stimulation in body
therapy
viii) apparatus controls to include:
surge control, mode control,
phase control, pulse width,
constant, rhythmic etc
ix) the physiological effects of
muscle stimulation in body
therapy
x) indications for use of muscle
stimulation in body therapy
xi) contra-indications to use of
muscle stimulation in body
therapy
xii) precautions to take for client
comfort and safety
xiii) reasons for poor contractions
xiv) procedure/timing/techniqueof
treatments
xv) care and cleaning of
apparatus, pads (electrodes
and covers) (to include
disinfection of electrodes and
covers)
xvi) methods of recording
treatment information on
record card.
.Knowledge of all methods of
Exfoliation including scrubs
i) Definition of scrubs and
exfoliators
ii) Composition of exfoliation
products used in Exfoliation
iii) Benefits of specific
ingredients used in exfoliation
products
iv) Purpose of exfoliation (to
include scrubs and gommage
type exfoliators) Contra-
indications a) Identify and
recognise contra-indication
relevant to all methods of
exfoliation b) Provide clear
information on why the
contra-indication exists c)
Provide information on how to
explain contra-indications to
the client Benefits and effects results Describe the benefits of Exfoliation when used on the body. Perform all methods of Exfoliation Treatment available
.Knowledge of Body Wraps / Masks
i) Definitions of Body Wraps /
Masks
ii) Composition of products used
in Body Wraps / Masks
iii) Benefits of specific
ingredients used in Body
Wraps / Masks
iv) Purpose of Body Wraps /
Masks . Contra-indications a) Identify and recognise contra-indications relevant to Body Wraps / Masks b) Have a clear understanding of why they exist c) Provide an explanation of the contra-indications for use when advising clients.
Benefits and effects results Describe the benefits of body wraps / masks on the body . Perform Body Wrap / Masks treatments.
Definition of Massage – manipulation
of the soft tissues of the body.
Muscles, skin and underlying
structures - Brief History of Massage
(particularly classical Swedish
massage) Five Classical Massage Movements i) Classification and description: a) effleurage - smooth gliding movement performed with flat hands or fingers in the direction of venous blood flow b) petrissage – pressing and releasing, squeezing and lifting muscles away from bones and underlying structures c) tapotement – percussion which may be with cupped hands, sides of hands and closed fists on the body or finger tips on face and under chin d) vibration – tremulous shaking movements e) friction - circular or firm multidirectional deep pressure to reduce knots in muscle and disperse stiffness (lactic acid) ii) effects of each movement on the skin, muscles and blood circulation Indications for Massage e.g. for relaxation, as a de-stressing treatment, to encourage venous blood flow, improve skin condition, improve muscle condition, as an aid to lymph drainage Contra-Indications to Massage To include skin infections and diseases, recent scar tissue, varicose veins, tumours, inflammation, fever Preparation of the Client for Massage i) Privacy and modesty maintained when changing and removing outer clothing ii) Lying or reclining on a suitable massage couch covered by clean towels or linen iii) Hair protected from products iv) Modesty maintained during body massage The Therapist (Face, neck and Décolleté Massage) i) sitting position preferred ii) appearance, short nails, no nail varnish iii) appropriate professional uniform clothing, and footwear iv) posture Massage Medium - may be oil including added ingredients, cream, gel or if indicated on the body powder can be used Body Massage Sequence i) timing of the massage - optimal time one hour with approx. 20 minutes
on the back, 40 minutes divided between, front of legs, arms, chest and abdomen, back of legs preceding the back massage ii) clinic hygiene in massage therapy iii) competent completion of the massage iv) entry of massage details on the record card
4 Unit IV Client Care & communication
Learn professional consultation
Appropriate verbal and non-verbal cues while dealing with clients from different cultural, religious backgrounds, age, disabilities and gender
Different formats on which information is to be recorded.
Importance to maintain security and confidentiality of information.
kinds of communication equipment (email, phone etc) available and their effective use
Selling/ influencing techniques to provide additional services/products to clients
Advising Post care & Home care tips to the client.
(2+0+ 6+ 2) 10 hours
5 Unit V Health & safety precautions
Process and products to sterilize and disinfect equipment/ tools.
Manufacturer’s instructions related to equipment and product use and cleaning.
Knowledge of applicable legislation relating to the workplace (for example health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection
(2+0+ 4+ 2) 8 hours
6 Unit-VI Perform Salon Reception duties
Types of products and services offered by the salon and their costs.
Time taken for various services and procedures offered by the salon.
Importance of customer satisfaction for business and professional success.
(2+0+5+2) 9 hours
Information required for booking an appointment and the purpose of each item of information.
Features and operational procedures of computerized booking systems.
Feature and operational procedures of credit cardTax structure as applicable to services provided.
Authorized sources of information for applicable taxes.
Cash handling precautions and procedures.
Calculating and applying discounts to the invoice.
Credit terms, policy and procedures dealing with credit .
Precautions to be taken while accepting bank cheques and related policy and procedures.
Importance of managing customers during waiting periods and possible ways to do that.
Customer service principles including privacy and protection to modesty of the customers.
Risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.
Data protection, its importance, application and relevant practices
Program
Name
Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and
Wellness.
Course
Name
Professional Bridal
Makeup Artistry. Course Code BETY403
Version
No
1.0 Version Update date
Pre-
requisite
Fundamental knowledge of 10+2 subjects
Course
Objective
This course is aimed at imparting candidates for the fundamentals of bridal
makeup and at building the following key competencies amongst the students.
Course
Outcome
To acquire the knowledge of a professional bridal makeup artist.
Total
Credits /
L:T:P:S
4
1:0:2:1
Teaching
&
Examinat
ion
Scheme
Teaching Scheme Examination Scheme (Marks)
Hours
(Sessions
in term,
should
match
with hrs
mentione
d in
Syllabus)
L
15
T
0
P
60
S
15
Th
Internal
Pr
Internal
Th
Term
end
Pr
Term
end
Skill Assessment
Sr.
No
Unit Detailed Topic wise Syllabus (In
bullet points)
Separate
Sessions
(L +T+P+S)
1 UNIT- 1
Introduction to
bridal makeup
Evolution of Bridal Makeup
Artistry
Tools of the Trade
Client Consultation
Creating the Canvas-sketches
Facial Features
(3+0+7+1)
11 Hours
2 UNIT-2:
Bridal makeup
Look 1: MAHARASHTRIAN BRIDE
Business In Makeup
Personal grooming, hygiene
and safety measures for
Makeup Artistry
Learn how to set up the work
station and re learn client
consultation
Identify types of Skin and asses
it.
Prepare step by step before
applying the makeup
(3+0+10+3)
16 hours
3 UNIT-3:
Bridal makeup
Look 2: MUSLIM BRIDE
Introduce and understand the
MAKE UP KIT and its Contents
Brush kit and other tools
Types of foundation, face powder,
kajal , mascara, eyebrow
kit/pencil, lip pencil, lipstick,
gloss, eyeliner, blush
(2+0+10+3)
15 hours
4 UNIT-4:
Bridal makeup
Look 3: SOUTH/NORTH INDIAN BRIDE
Judge which products will work
on different skin types and
shades keeping in mind client
requirements
Practice Basic aspects-
Foundation, Concealer, face
powder
Eye Makeup- Eye liner,
Mascara and Eye shadow
Blusher application
(2+0+10+3)
15 hours
5 UNIT-5:
Bridal makeup
Look 4: CULTURAL BRIDE
Opposite color schemes with
connection to the costume.
Creative blusher + contour
technique.
(3+0+13+3)
19 hours
6 UNIT-6:
Draping : SAREE AND DUPATTA
Different types of Dupatta
draping.
Different types of Saree
draping.
(2+0+10+2)
14 hours
SEM V
Program Name
Degree in BSc Beauty and Wellness
Course Name
Entrepreneurship Development
Course Code MGMT501
Version No 1.0 Version Update date
Pre-requisite
General awareness
Course Outcome
Demonstrate knowledge of the fundamentals of entrepreneurship
Discuss how entrepreneurship fits into the business environment
Assess the steps in planning and organizing an entrepreneurial venture
To give an overview of who the entrepreneurs are and what competences are
needed to become an Entrepreneur.
To acquaint students with the special challenges of starting new ventures and
introducing new product and service ideas.
To introduce the students to different types of family business
Total Credits / L:T:P:S
3 Credits (1:0:1:1)
Teaching & Examination Scheme
Teaching Scheme Examination Scheme
Hours
(sessions in
term,
should
match with
hs matched
with
syllabus)
L
15
T
0
P
30
S
15
Th
internal
50
Pr
internal
40
Th
term
end
50
Pr
term
end
40
Skill
assessment
20
Sr. No Module/Units Detailed Topic wise Syllabus Total Hours (L +T+P+ S)
1 Foundations of Entrepreneurship Development Theory Duration
(hh.mm): 3
Practical Duration
(hh.mm): 6
Tutorial Duration
(hh.mm): 3
Skilling Duration
(hh.mm): 3
Entrepreneurship concept – Role of
Entrepreneurship in the Economy –
Entrepreneur – Personality Characteristics of
Successful. Entrepreneur – Knowledge and
Skills Required for an Entrepreneur.
12
(3+0+6+3)
2 Entrepreneurial Environment Theory Duration
(hh.mm): 3
Practical Duration
(hh.mm): 6
Tutorial Duration
(hh.mm): 3
Skilling Duration
(hh.mm): 3
Types and Classification of Entrepreneurs.
Intrapreneurs. Women Entrepreneurs. Social
Entrepreneurship. Entrepreneurial
Development programme. Environment
factors affecting entrepreneurial
development programmes. Legal
requirements for a new unit.
12
(3+0+6+3)
3 Entrepreneur Project Development and Business Plan Theory Duration
(hh.mm): 3
Practical Duration
(hh.mm): 6
Tutorial Duration
(hh.mm): 3
Skilling Duration
(hh.mm): 3
Business Idea and Opportunities. Idea
Generation. SWOT analysis. Creating
entrepreneurial Venture. Business Planning
process. Feasibility Report Preparation,
submission and financing.
12
(3+0+6+3)
4 Venture Development Theory Duration
(hh.mm): 3
Practical Duration
(hh.mm): 6
Tutorial Duration
(hh.mm): 3
Skilling Duration
Planning and organizing an Entrepreneurial
Venture. Steps involved in starting a venture.
Institutional support to an entrepreneur.
Marketing channels. New trends in
12
(3+0+6+3)
(hh.mm): 3
entrepreneurship. Rehabilitation of Business
Units.
5 Family Business Development Models Theory
Duration (hh.mm): 3
Practical Duration
(hh.mm): 6
Tutorial Duration
(hh.mm): 3
Skilling Duration
(hh.mm): 3
Introduction of Family Business – Conceptual Models of Family firms – Four Classic Family Business types – Founders and the Entrepreneurial experiences – Growing and evolving family business – Complexity of family enterprise – Diversity of successions: Different Dreams and challenges.
12
(3+0+6+3)
Program Name
BSc Beauty and Wellness
Course Name
Professional Skills 1 Course Code IDSC 301
Version No 1.0 Version Update date 25/06/2018
Pre-requisite
Graduation course First Year and second year ( Passed)
Basic knowledge of English Language, Communication Skills & Writing
Skills
Learned the communication, presentation, conversation and
employability skills.
Course Objective
• To develop professional skills of the learner
• To develop professional traits
• To meet the demands of employers and companies
• To develop resume building
• To design and scripting of ideas, research topics and creative writings
• To develop self-awareness and professional responsibility
Course Outcome
• Student will able to meet the demands of the industry
• Student will able to design professional resume
• Student will be able to face professional challenges
• Groomed personality with positivity in action and thoughts
Teaching Methodology
• Video shooting of advance communication skills
• Skill talk
• Theme games
• Group interactions, one to one interface
• Gallery Display
• Assignments
• Stage performance
• Role play & Presentations (individual & group)
• Internal competitions
• Categorization of students
Total Credits / L:T:P:S
3 - 0:0:0:3
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
0
T
0
P
0
S
45
Pr. Internal 1 40
Pr. Internal 2 40
Skills Assessment External
20
Total
40+40 +20=100
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
Total Sessions
1 Resume : Soft copy & Video Resume
Recap – What have you already learned in IDSC?
Why this session: Showing them advanced types and
formats of resume
Sequencing the data of resume
Video practice for resume and
recording
5 S 5 hours
2 SAR stories : Success stories Situation Achievement Situation - Action – Result attainment STORIES )
Scripting autobiographical stories
on the basis of situation, attainment
& result orientation
Story telling
5 S 6 hours
3 Advance communication Skills
Scripting of Skill talks & video
shooting
Skill talk on domain subject and
advance research
Skill talk sessions on the line of
TED talk.
Selected skill talk will be aired
through public media.
6 S 6 hours
4 Competition : Personality contest Talent contest
Arranging Personality contest and
talent competition inter and intra
department.
Assessments of participant. Video
shooting of activities
7 S 7 hours
5 Advanced Group Discussion Personal Interview
Practice sessions with the help of
external experts
Collating and designing the
presentation
Display/ presentation
6 S 5 hours
6 Internship : Project making & presentation Article Writing
Scripting of project report
Presenting formally in front of
students like corporate presentation
8 S 8 hours
7 Professional Skills as per sector specific need (NSQF)
Selecting minimum two skill
enhancement proposed by NSQF.
Preparing students to develop
requires trades as per specific need
of skills { it will vary course to
course}
8 S 8 hours
Program Name
BSc Beauty and Wellness
Course Name
Professional Competency Skills II (Advanced/Progressive)
Course Code IDSC 302
Version No 1.0 Version Update date 04/07/2018
Pre-requisite
Graduation course second Year ( Passed)
Basic knowledge of English Language, Communication Skills & Writing
Skills
Course Objective
• Students will be able to handle crucial conversations and develop
skills required for interpersonal communication.
• Students will develop traits required for working in a team and will be
able to work in groups. Students will learn about different leadership
styles and will be able to adapt one according to the need of the
situation.
• Students will learn techniques of conflict management and shall be
able to manage or deal with situations of conflict effectively.
• Students will be able conduct effective meetings with all the necessary
know-hows adhered to.
• Students will be able to implement change management and become
adaptable to different situations
Course Outcome
• Student will develop confidence to work in a team
• Student will able to demonstrate leadership skills
• Student will be proactive about resolving conflicts
• Student will develop healthy interpersonal relationship
• Students will develop the mannerism and etiquettes of meeting
Teaching Methodology
• Learning English in English laboratory
• Various interactive activities in the class
• Theme games
• Group interactions, one to one interface
• Gallery Display
• Assignments
• Stage performance
• Role play & Presentations (individual & group)
Total Credits / L:T:P:S
3 – 0:0:0:3
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours L
0
T
0
P
0
S
45
Pr Internal 40
Pr External 40
Th Term end 0
Pr Term end 20
Skill Assessment
100
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
Total Sessions
1 Emotional Intelligence:
Recap – What have you already learned in IDSC III ?
Why this session:
Understanding what emotions
are for.
Managing with emotional issues
Deciding with brain
Trauma and emotional
relearning.
Mindfulness and emotions.
The self-science of temperament.
9 (S) 9 hours
2 Anger Management:
Understanding the dangerous after
effects of anger with example Use his anger in a constructive way. Understanding the display anger to
the right person, at the right time, for
the right reason
3 (S) 3 hours
3 Time Management:
Evaluation of time
spending habits.
Managing time. Priority
management.
How to make most of your
day. Finding space for
yourself – getting
satisfaction and
productivity.
3 (S) 3 hours
4 Stress Management:
Causes of stress – organizational, family, and social.
Impact of stress on oneself – decision making, performance, behavioural, psychological, psychosomatic.
Managing stress.
Difference between distress and eustress
6 (S) 6 hours
5 Money Management:
Prioritizing the finances.
Facts about students loans and
credit cards.
Budgeting and planning.
Liquidity and security.
2 (S) 2 hours
6 Problem solving skills & decision making
Focus on discussing the
solution rather than the
problem.
Cognitive and emotional
problems. Levels of
problems – interpersonal,
intrapersonal, intergroup,
intra-group, intra-
organizational.
Problem solving styles.
4 (S) 4 hours
7 Relationship Management
Life position matrix. The
need for managing relations.
Types of relationships in an
organization.
Customer relationship
management
Business relationship
management
6(S)
6 hours
8 Personality Development & Presentation Skills
Understand the importance of self-
grooming
Understand value of internal &
external personality
6 (S) 6 hours
9 NSQF skills Skills required for their
domain
6(S) 6 hours
Program
name
Certificate/diploma/advance diploma/degree in BSc beauty and
wellness
Course
name Fundamentals of wellness coaching
Course code WLNS501
Version no 1.0 Version update date
Pre-requisite XIIth pass
Course
objective
The course for Introduction wellness Coaching has following objective
Wellness is the perfect option for all those who want to start a career in
fitness as a Wellness coach.
It is also highly recommended for people who want to learn to train
themselves in the right way.
To do this course all you need is a passion for fitness and a willingness to
change people’s lives, we take care of the rest.
Course
outcome
The course wellness Coaching has following outcomes. Anatomy and Physiology of Human body in relation to exercise science.
Maintaining Health, Safety and Welfare in Fitness Environments.
Effective Communication and Motivation when Working with Clients.
Creating and Designing Personal Training Programs.
Delivering Exercise and Physical Activity Programs.
Total credits
/ l:t:p:s
4 : 1/1/0/2
Teaching &
examination
scheme
Teaching scheme Examination scheme (marks)
Hours
(sessions in
term, should
match with
hs matched
with
syllabus)
L
15
T
15
P
0
S
30
Th
intern
al
50
Pr
intern
al
40
Th
ter
m
end
50
Pr
ter
m
end
40
Skill
assess
ment
20
Sr. No Unit Detailed topic wise syllabus (in bullet
points)
Separate
sessions
(L :T:P: S)
1 Introduction to
Wellness
The Students should be able to:
Describe the multiple models and
varied definitions of wellness
Discuss the attributes of each
wellness domain within the varied
models
Characterize levels of wellness in
objective terms based on the degree
to which each wellness attribute is
present and/or achieved
Describe how attributes of wellness
may vary depending on client
factors, such as gender, age, and
cultural, social, and environmental
factors
(3+1+0+4) 9Hours
2 Introduction to
Coaching:
Definition,
Scope, Practice
The Students should be able to:
Display and perform duties with
professionalism in action and
speech
Maintain privacy and
confidentiality
Respect the integrity of the
established Wellness Coaching
model as taught and practiced
Work within the defined scope of
practice in terms of strategies,
techniques, and resources used in
the coaching encounter
Recognize when referral to other
professionals or services is needed
(2+1+0+4) 8 Hours
3 Basic Human
Anatomy
Bones and skeleton.
CVS and Respiratory
CNS and digestive
Excretory and endocrine
(2+2+0+4) 10Hours
4 Basic Human
Physiology
Endocrine
CNS
CVS
Digestive
Excretory
(2+2+0+4) 10Hours
5 Introduction to
Chronic
Body fat analysis
BP (2+2+0+4) 8Hours
Diseases &
Fitness
Assessment.
Clinical examination
Systemic examination
Understand various chronic
diseases like thyroid disorders,
diabetes, hypertension,
cardiovascular and CNS disorders,
joint disorders.
6 Basics of
Nutrition
Functions of Nutrients – Macro and
Micro
Balanced Diet and Food Groups
Basic Nutrition
Supplementation
(2+2+0+4) 8 Hours
7 Basic
Psychology &
Counselling
The Students should be able to:
Understand & diagnose
psychological disorders like
depression, anxiety
Understand Basics of Counselling
Understand the normal psychology
Employ counselling techniques that
help clients recognize their
strengths and overcome stress
Use strategic questioning to help
clients open about stress related
issues
(2+3+0+3) 6 Hours
8 Ancillary
measures &
exercise in
wellness
coaching
Ancillary measures in chronic
diseases
Exercises for chronic diseases
(0+2+0+3) 18Hours
Program name
BSc in Beauty and Wellness
Course name
Fundamentals of Sports Nutrition
Course code WLNS502
Version no 1.0 Version update date 20/05/18
Pre-requisite
XIIth pass
Course objective
The course for Introduction Sports Nutrition Course has following objectives.
To enable the students to understand the characteristics, physiology and body composition needs of team sports
To impart knowledge on sports specific nutrition and hydration guidelines- in team sports
To help students understand the role or ergogenic aids- their dose, safety and efficacy to enhance sports performance.
Course outcome
The course Sports Nutrition has following outcomes
Students will learn the physiology of Energy system for sport athletes.
They will learn the techniques weight loss and weight gain for training in competitions
Students can analyze the Benefits/Mechanism of action and Applications of macronutrient and micronutrient supplements.
Total credits / l:t:p:s
4/ 1/1/1 /1
Teaching & examination scheme
Teaching scheme Examination scheme (marks)
Hours (sessions in term, should match with hs matched with syllabus)
L
15
T
15
P
30
S
15
Th internal 50
Pr internal 40
Th term end 50
Pr term end 40
Skill assessment 20
Sr. No
Unit Detailed topic wise syllabus (in bullet points) Separate sessions (L :T:P: S)
1 Unit I Nutrition for strength sport athletes
Types and characteristics of strength or high intensity sports (sprinting, throwing, body building etc.)
Physiology of energy systems,
Nutritional requirements- macronutrients- carbohydrates, fats proteins
Muscle building- post exercise anabolic window
Impact of resistance training on body composition of athletes in strength sports
Micronutrient requirements
Nutrient periodization in training and competition
(1+1+4+1) 7 hours
2 Unit II Nutritional requirement for Resistance Training
Impact of resistance training on body composition of
athletes in strength sports
Micronutrient requirements
Nutrient periodization in training and competition
(2+2+4+2) 10 hours
3 Unit III Nutrition for weight class sports- combat sports, individual events
Types and characteristics- physiological needs, body
composition and energy systems used.
Macro and micronutrient requirements in training and competition.
Hydration guidelines in weight class sports
Making weight- weight loss and gain in training and competition-
Strategies to promote healthy weight loss in athletes
(2+2+2+2) 8 hours
4 Unit IV Nutrition for racket sport athletes- badminton, squash, tennis
Characteristics- physiology, energy system, and body composition, duration of match, Training.
Macro and micronutrient requirements in training and competition.
Dietary and hydration strategies for athletes in different periods of training and competition
Use of Nutritional supplements in strength/power sports- use, effects, efficacy and safety.
(2+2+4+2) 10 hours
5 Unit V Classification and physiology of field and court sports
Role of vitamins and minerals in energy metabolism, blood formation, bone health, and antioxidants.
Fluid and electrolyte requirements-Hydration strategies in athletes based on rules of the Sport, available time and opportunities to hydrate on the field.
(2+2+4+2) 10 hours
6 Unit VI Practical nutrition guidelines for
Field sports- hockey, football, rugby
Batting sports- cricket, baseball, softball
Court sports- volleyball, basketball, netball.
Indian team sports- kabbadi, kho-kho
Use of Nutritional supplements in team sports
(2+2+4+2) 10 hours
different team sport athletes
Creatine monohydrate
Protein supplements
Caffeine
Sports bars, drinks and gels
7 Unit VII Dietary Supplements: Regulations and Classification
Definition and regulations OF Dietary Supplements (country-specific)
Classification of Dietary/Nutritional Supplements
Composition, Benefits and Applications of Nutritional Supplements
Macronutrient Supplements:
− Pure proteins (e.g. Whey, Casein, Egg albumen, Soy protein, Pea protein & other
vegan proteins/protein blends), Protein bars, Weight gainers; Amino acid supplements-Glutamine, Arginine Carbohydrate supplements & EFAs, Glycerol Meal replacement powders,
Ready To Drink protein shakes (RTDs)
Sports drinks & Sports gels
(2+2+4+2) 10 hours
8 Unit VIII Micronutrient Supplements:
Benefits/Mechanism of action and Applications
Vitamins: Ergogenic role of B-complex vitamins, Vitamin B12 & folic acid, VitaminD supplements’, Multi-vitamin supplements
Mineral supplements: Calcium-Magnesium-, Iron supplements, supplements,
Electrolyte replacement drinks Antioxidant vitamins & mineral supplements
(2+2+4+2) 10 hours
Program name Certificate/diploma/advance diploma/degree in BSc beauty and
wellness
Course name Therapeutic
Nutrition
Course code WLNS503
Version no 1.0 Version update date
Pre-requisite XIIth pass
Course
objective
The course for Introduction Therapeutic Nutrition has following
objectives
Simple techniques of assessing nutritional status of the patients.
Application of the principles of normal nutrition for planning
therapeutic diets.
Planning and preparation of diets for the patients suffering from
some common diseases / disorders.
Dietary counselling for prevention and treatment of common
diseases / disorders.
Use of nutrition software in diet therapy.
Course
outcome
The course Therapeutic nutrition has following outcomes
demonstrate an ability to independently and in collaboration with the patient, examine and assess nutrient intake, nutritional status and nutrient requirements,
demonstrate the ability to plan and manage the nutritional needs of different groups in society and the ability to educate and inform about diet and health,
demonstrate an ability to prevent, investigate, assess, treat and evaluate nutrition and nutrition-related problems, symptoms and diseases
Total credits /
l:t:p:s
4/ 1/1/1/1
Teaching &
examination
scheme
Teaching scheme Examination scheme (marks)
Hours (sessions
in term, should
match with hs
matched with
syllabus)
L
15
T
15
P
30
S
15
Th
internal
50
Pr
internal
40
Th
term
end
50
Pr
term
end
40
Skill
assessment
20
Sr. No Unit Detailed topic wise syllabus (in bullet
points)
Separate
sessions
(L :T:P: S)
1 Therapeutic adaptation of normal diet
The Students should be able to:
Understand and plan Normal diet
with a 3- day cycle menu
Differentiate between Therapeutic
Diets and Normal Soft Diet
Liquid diets – Clear and full fluid Feeding
infants and children Problems in feeding in
the Hospital
(1+1+4+1) 7 hours
2 Diet in fevers, typhoid fever, influences and tuberculosis, Rheumatic fever & Counseling
Analyze the Diets in fevers: acute
and chronic
Analyze the Diet in Typhoid causes
tuberculosis, Rheumatic fever &
Counseling
(2+2+4+2) 10 hours
3 Diet in Liver Diseases. & Counseling
Define and illustrate the liver
diseases
Differentiate Dietary
recommendation during Cirrhosis,
hepatitis, hepatic coma, diseases of
gall bladder, pancreatitis
(2+2+2+2) 8 hours
4 Diseases of Endocrine disorders. & Counseling
Define and illustrate the metabolic
syndrome
Hypothyroidism, Hyperthyroidism,
hypocalcemia and its diet in these
endocrine disorders will be explained
(2+2+4+2) 10 hours
5 Cardio-vascular Disorders and diet management.
Etiology, clinical features, basic
diagnosis, complications,
nutritional management, life style
modifications and dietary
counselling in cardio-vascular/
common metabolic disorders
. Cardio-vascular Disorders -
Hypertension - Hyperlipidemias,
Atherosclerosis - Introduction to
Myocardial Infarction and
Congestive Heart Failure
(2+2+4+2) 10 hours
6 Diseases of metabolic disorder. Arthritis
Describe the difference between
Diabetes Mellitus - Type 1 and
Type 2
Metabolic Syndrome
Gout
High Fiber Diet
Diabetic diet with low GI Foods
Low Fat/Fat Controlled Diet
Diabetic/Consistent Carbohydrate
Diet
(2+2+4+2) 10 hours
7 kidney diseases Diet in kidney diseases& Counseling
Nephritis, Acute chronic and renal failure,
renal calculi.
(2+2+4+2) 10 hours
8 Nutritional
Management in
Cancer
An overview of the causes and modes of
therapy, nutritional management and
prevention of cancer
(2+2+4+2) 10 hours
Program Name
Degree in BSc Beauty and Wellness
Course Name
Fundamentals of Spa Therapies
Course Code BETY 501
Version No
1.0 Version Update date
Pre-requisite
Comprehensive knowledge of 10+2 subjects
Course Objective
After completing this programme, participants will be able to: • select and set up the suitable equipment for spa therapy adhering to health, safety and hygiene requirements
• explain treatment procedure to the client while providing information about oils and creams used during treatment • prepare massage oil or cream and other equipment • assist the Spa Therapist to conduct the therapy to the satisfaction of the
guest in a commercially acceptable time
• assist the Spa Therapist to record the therapy accurately and store
information securely in line with the organization’s policies
• adhere to the health and safety standards laid out by the manufacturer and
organization • Maintain good appearance and behaviour • Execute tasks as per organization’s standards
• Communicate and record the information
Course Outcome
At this level the candidate will be trained to a position where he / she would be able to work as an Assistant Spa therapist
Total Credits / L:T:P:S
4 Credits 1/1/1/1
Teaching & Examination Scheme
Teaching Scheme
Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L 15
T 15
P 30
S 15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L :T:P: S)
1 Unit I
Introduction to Spa
and wellness
Meaning of SPA
History of Spa
Understanding Spa concepts
Origin and Evolution of Spa
Introduction to wellness and
its types
(3+2+5+0) 10 hours
2 Unit II
Modern Spa and
Industry trends
Current trends and
Challenges
Spa Techniques and
procedures
(2+2+5+2) 11 hours
3 Unit III
Understanding
Trends and
services
Club spa
Cruise ship spa
Day spa
Destination spa
Medical spa
Mineral springs spa
Resort/hotel spa
(2+2+5+2) 11 Hours
4 Unit IV
Spa Traditions &
Therapies
Spa Therapy
Swedish massage
Thai massage
Hot stone therapy
Deep tissue
Body scrub and body
wrap
Shiatsu
Reflexology
Aroma therapy
Lymphatic drainage
Relaxation massage
Spa Therapy- Practical
Swedish massage
Thai massage
Hot stone therapy
Deep tissue
Body scrub and body
wrap
Shiatsu
Reflexology
(4+4+10+8) 26 hours
Aroma therapy
Lymphatic drainage
Lomi Lomi massage
5 Unit V
Delivering Service
Excellence &
Quality
Maintain the excellence in
hygiene and cleanliness of
o Spa equipment
Spa Cleaning agents
Handling of chemicals in
spa
Potential infections in spa
Self-protection in spa
Laundry procedures in spa
Safety aids in Spa
(2+2+3+1) 8 hours
6 Unit VI
Inventory
Management
Meaning of inventory
Management
Advantages and
Disadvantages of Inventory,
Constituents of Inventory
Costs Inventory Turnover Ratio for inventory
system evaluation and control
(2+3+2+2) 9 hours
Program Name
Certificate/Diploma/Advance Diploma/Degree in Beauty and wellness
Course Name
Salon Hair Creative Course Code BETY 503
Version No
1.0 Version Update date
Pre-requisite
Fundamental knowledge of 10+2 subjects
Course Objective
Students should be able to analyse face shape and facial features to create best suitable shape using techniques taught Students should be able to understand difference between various texture services its technicalities, protocols and procedures on different hair
Course Outcome
Students should be able to do to color correction, color contouring techniques using various fashion shade and internationally recognized colouring techniques.
Total Credits / L:T:P:S
4
1:1:1:1
Teaching & Examination Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in term, should match with hrs mentioned in Syllabus)
L
15
T
15
P
30
S
15
Th Internal 50
Pr Internal 40
Th Term end 50
Pr Term end 40
Skill Assessment 20
Sr. No
Unit Detailed Topic wise Syllabus (In bullet points)
Separate Sessions (L +T+ P+S)
1 UNIT 1 Client
Communication
maintaining client record card (general)
maintaining client record card (chemical services)
matching client expectation and salon resources
effective rapport building and service Upselling
maintain health & safety
prepare and maintain work area
( 3+2+4+2) 11 hours
2 UNIT 2
Comprehensive long hairdressing
Preparation and check list Dressing long hair and creating finished looks Bridal/party up styling
Maintain health & safety
prepare & maintain work area
(2+3+8+3) 16 hours
3 UNIT 3
Creative
Haircuts II
The Students should be able to:
Preparation and check list Dressing long hair and creating finished looks Bridal/party up styling
Maintain health & safety
prepare & maintain work area
(3+2+4+2) 11 hours
4 UINT 4
Barbering
The Students should be able to:
Face shapes and analysis
Combine
After Care styling
Maintain health & safety
prepare & maintain work area
(2+3+4+3) 12hours
5 UNIT 5
Color Advance II
Color contouring
color correction
intense color change ,sombre , baby lights,
color contouring
Maintain health & safety
prepare & maintain work area
(3+2+5+2) 12 hours
6 UNIT 6
Texture service
Maintain health & safety
prepare & maintain work area
Secrets of texture services
Curl variation
(2+3+5+3) 13 hours
Program
Name
Certificate/Diploma/Advance Diploma/Degree in BSc. Beauty &
Wellness.
Course
Name
Fashion and
Photographic
Makeup.
Course Code BETY502
Version No 1.0 Version Update
date
Pre-requisite Fundamental knowledge of 10+2 subjects
Course
Objective
This course is aimed at imparting candidates for the Basics of professional
make up application at building the following key competencies amongst the
Students
Course
Outcome
Professional Makeup artist for shoots and fashion industry.
Total Credits
/ L:T:P:S
4
1/1/1:/1
Teaching &
Examination
Scheme
Teaching Scheme Examination Scheme (Marks)
Hours (Sessions in
term, should
match with hrs
mentioned in
Syllabus)
L
15
T
15
P
30
S
15
Th
Interna
l
Pr
Inter
nal
Th
Term
end
Pr
Term
end
Skill Assessment
Sr.
No
Unit Detailed Topic wise Syllabus (In bullet
points)
Separate
Sessions
(L+T+P+ S) 1 UNIT- 1:
Introduction to
Fashion makeup
Introduction to various trends in fashion
industry
Application technique
Key steps correction as necessary
Prepare for role of Fashion makeup artist.
(4+2+2+1)
9 Hours
2 UNIT- 2:
Fashion Makeup
Look 1 - The
Feather look
Sanitize tools and products.
Creating sketches
Understanding various types of feathers and
look designing.
(2+3+6+3)
14 Hours
3 UNIT- 3:
Fashion Makeup
Look 2 – The Color
Pop/ Blast
Editorial Look
Introduction to color types.
Introduction to color schemes.
Understanding the creativity involved behind
such a look.
(2+3+6+3)
14 Hours
4 UNIT- 4:
Fashion Makeup
Look 3 – The
Sequences look
To create various looks with different types,
shapes, sizes of sequences.
Types of face shapes and features in order to
create different looks.
(2+2+6+3)
13 Hours
5 UNIT- 5:
Fashion Makeup
Look 4 – The Black
and White look
Understand the different colors which
complement the black and white theme.
Create Black and White looks with various
color.
(2+2+4+2)
10 Hours
6 UNIT- 6:
Fashion Makeup
Creatives.
Create Hoods.
Create Costumes.
Stencil Creation.
(3+3+6+3)
15 Hours