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S�DT Women’s University (Sndt.digitaluniversity.ac)
Syllabus
Diploma in Home Science (Undergraduate)
S�DT Women’s University
1, �athibai Thackersey Road,
Mumbai 400 020
Revised – 2008
Eligibility: Any student who has passed Xth standard from a recognized Board including
NIOS.
Objectives:
1. To develop scientific attitude of the students towards the principles of
Home science and its application.
2. To facilitate development of student’s latent skills for self- employment.
Faculty �ame: HOME SCIE�CE
Course �ame: Under Graduate Diploma in Home Science
SCHEME: Semester I
SCHEME: Semester II
SCHEME: Semester III
Subject L Cr P/T D TP
Final
Internal P/V T
1 English/Hindi 4 4 0 2.5 75 25 100
2 Food Science – I 4 4 0 2.5 75 25 100
3 Textile Art and Craft 0 4 8 2 - - 100 100
4 Basic Art and Craft 0 4 8 2 - - 100 100
5 Child Development 4 4 0 2.5 75 25 100
TOTAL 12 16 225 75 200 500
Subject L Cr P/T D TP
Final
Internal P/V T
1 English/Hindi 4 4 0 2.5 75 25 - 100
2 Food Science – II 0 4 8 2 100 100
3 Basic clothing construction techniques 0 4 8 2 100 100
4 House keeping Th 4 4 - 2.5 75 25 100
5 House keeping Pr 2 4 50 50
6 ELECTIVE: Computer (basic) OR
Grooming and Yoga
0 2 4 2 50 50
TOTAL 8 24 150 50 300 500
Subject L Cr P/T D TP
Final
Internal P/V T
1 English/Hindi I 4 4 0 2.5 75 25 - 100
2 Culinary Science 0 4 8 2 100 100
3 Clothing for family 4 4 0 2.5 75 25 - 100
4 Communication and soft skill
development
0 4 8 2 100 100
5 Financial Mgmt & Consumer Studies 4 4 0 2.5 75 25 - 100
TOTAL 12 16 225 75 200 500
SCHEME: Semester IV
L= �o. of Lectures/ week, P/T= Practical/ Tutorial in hrs, D= Duration of Theory paper
for Examination in hrs, TP= Theory Paper-marks, TW= Term Work- marks, P/V=
Practical / Viva Voce- marks, T= Total
Subject L Cr P/T D TP
Final
Internal P/V T
1 English/Hindi II 4 4 0 2.5 75 25 - 100
2 Health and Nutrition th 4 4 - 2.5 75 25 100
3 Health and Nutrition pr 2 4 50 50
4 Contemporary embroidery 0 4 8 2 100 100
5 Marriage & Family relations 4 4 0 2.5 75 25 - 100
6 Entrepreneurship 0 2 4 50 50
TOTAL 12 16 225 125 150 500
English Lower Level. I
Objectives:
1. To develop competency based approach which reduces the load of learning
2. To develop dialogues to help in increasing the interaction levels
3. To motivate students to take part in simple classroom discussion.
4. To help students in writing guided composition using paragraphs and punctuation.
5. To help students to recognize simple functional rules of sentence construction.
6. To help students to learn the difference between informal/ formal language.
7. To encourage students to listen with understanding to simple speeches I familiar
situations.
Contents:
Block
�o.
Topic and Details �o. of
Lectures
assigned
Percent
weightage
1 The Shepherd’s Treasure 2
2 English in Conversation 2
3 The Girl on the Train 2
4 Kalpana Chawla 2
5 Somebody’s Mother 2
6 The Ant and the Cricket 2
7 The Nightingale 2
8 The Lost Ruby 2
9 Letter to Indu 2
10 Nouns: Classification of nouns into proper,
common, countable and uncountable, singular
and plural nouns.
2 35
11 Articles: ‘A’ , ‘An’, ‘The’ 2
12 Preposition: in, on, with, for, into, at. 2
13 Verbs: Action verbs, simple, present, past,
future. 2
14 Auxiliaries: is, was, are, were, etc. 2
15 Tenses: Simple present, past and future 3
16 Comprehension Prose (seen) 4 25
17 Comprehension Poem (seen) 4 25
18 Letter Writing: (I) Formal letters of
application (bio-data)
(II) Leave letter
5 15
Subject L Cr P/T D TP
Final
Internal P/V T
English Lower level (Th) I 4 4 - 2.5 75 25 - 100
English Higher Level I
Objectives:
1. To help the students to acquire communication skills.
2. To make the students aware of the methods for remedying and consolidating.
3. To develop language skills to a fair degree in proficiency.
4. To develop language skills in English useful in real life situations.
5. To enrich the vocabulary.
6. To develop `reference skills and inculcate self- study habits.
7. To cultivate a broad human and cultural outlook.
8. To develop the skill of reading with speed.
9. To develop the skill of writing.
Contents:
Sr.
�o.
Topic and Details �o. of Lectures
assigned
Percent
weightage
PROSE
Unit I: Self 2
Letter from God 2
Four Words that Changed a Life 2
The Night Train at Deoli 2
Unit II: Family
My Mother-in-Law 2
The Postman’s Knock 2
Unit III: City
BEST is BEST 2
Unit IV: Society/ Community 2
They Excel in the Army Too 2
Poem
Unit I: Self 2
Face
Unit IV: Society/ Community
Salutations to Mother Earth 2
Rapid Reading
The Human Robot 2
The Model Millionaire 2
Grammar 35
Articles: ‘A’ , ‘An’, ‘The’ 2
Preposition: in, on, from, into, for, to, of, at. 2
Simple present, past, future continuous, present,
past 2
Adjectives- Pick up adjectives 2
Comprehension Prose (seen) 4 25
Comprehension Poem (seen) 3 15
Letter Writing: Formal or Informal letter writing 4 15
Note Making: (seen passage) 2 10
Subject L Cr P/T D TP
Final
Internal P/V T
English Higher level (Th) I 4 4 - 2.5 75 25 - 100
Food Science I
Objectives
This course will enable students will learn-
1) The importance of Nutrition.
2) The role of food in life.
3) The methods and principles of cooking.
4) The selection, purchase and storage.
5) Various adulterants and methods of detecting them.
Contents:
Sr.
�o.
Topic and Details �o. of Lectures
assigned
Percent
Weightage
01 Introduction to Food science
� What is food and Food science
� Nutrients in food and their basic
functions
� Methods of cooking
� Objectives and limitations of cooking.
04 10
02 Cereals
� Structure and composition
� Nutritive value
� Specific cereals: Wheat, Rice , Millets
and their Products
� Cooking of cereals:
Gluten formation
Gelatinization/ Partial Gelatinization
Dextrinization
Lumpformetion
� Role of cereals in cookery.
� storage
06 15
03 Pulses and legumes
� Introduction – common use
� Difference between Pulses and dals
� Composition and nutritive value
� Preparation
Soaking, germination, fermentation
� Effect of acid, soda, hard water
04 5
Subject L Cr P/T D TP
Final
Internal P/V T
Food Science I 4 4 - 3 100 - - 100
� Role of pulses in cookery
� Storage
04 �uts and Oilseeds � Introduction
� Nutritive value
� Specific nuts and Oilseeds
� Forms of nuts used in cookery
� Role of nuts and oilseeds in cookery
� storage
02 5
05 Milk and Milk product � Introduction
� Composition and nutritive value
� Effect of heat
� Effect of acid
� Effect of enzymes
� Milk processing – clarification,
pasteurization, homogenization,
freezing.
� Milk products – skim milk, evopated
milk, condensed milk, khoa, basundi,
channa, curd.
� Role of milk and milk products in
cookery
08 15
06 Eggs � Structure and composition
� Nutritive value
� Quality of egg
� Cooking of eggs- effect of heat on egg
protein
� Role of egg in cookery
� storage
04 10
07 Sugars � Types of sugar
� Nutritive value
� Role of sugar in cookery –
crystallization, caremelisation,
inversion of sugar
� various strength of syrups
04 5
08 Fats and Oils
� Role of fat in cookery
� Changes in fat during cooking
� Factors affecting absorption of fat
during cooking
� Hydrogenation
� Emulsification
03 5
09 Vegetables
� Introduction
� Classification
05 5
� Composition and nutritive value
� Flavor compounds
� Pigments –
a) Fat soluble
b) Water soluble
� Changes during cooking
� Nutrient retention
� Selection and storage
10 Fruits
� Classification
� Composition and nutritive value
� Cooking and serving of fruits.
� Selection and storage of fruits
02 3
11 Spices � Types of spices
� General functions of spices
� General flavoring component.
01 4
12 Food Adulteration
� Definition
� Table – name, adulterant, method of
detection(home scall)
01 3
13 Food Preservation � Food spoilage
� Type of food spoilage
� Principles of food preservation
� Methods of food preservation
01 10
References-
1.B. Srilaxmi:Food Science
2. Sumati R. Mudambi, Shalini Rao Food Science, Sheth Publications
Textile Art And Craft Objectives: This course will enable students to:
1. Acquire Knowledge of different printing methods. 2. Learn basic fabric contraction methods. 3. Develop skill in painting. 4. Be able to select material as per requirement. 5. Be able to use Accessories and Trimming effectively.
Contents:
References:
1. Pandit, S.– Tie and Dye 2. Barbhaiya B: - Batick for beginners m.s. uni. Baroda – Barbhaiya
Sayajiganj, Baroda - 5 3. Hall Katrina :- Decorative – Stenciling – Chancellor press London, David
Charles pub. 4. Ball , Kazz :- Hand painted textile for the home 5. Robinson Rosi: - Decoration fabric painting. - David Charles pub. 6. Reader Digest :- Complete guide to needle work – Asso/place New york 7. Reader Digest :- Complete guide to Sewing – Asso/place New york 8. ED Lowe, Alison :- Soft toys to make for children 9. Bullock Angela :- Teddy bears in miniature - Maryland Hobby House
press
Subject L Cr P/T D TP
Final
Internal P/V T
Basic Art and Craft - 4 8 - - - 100 100
Block No
Topic and Details No of Periods
% weightage
1 Tie and dye –Bandhani
-Any four methods of tie and dye by use of direct dyes sample15 X15 inch 4 Samples with combination methods.
40 40
2 Fabric painting – On any article.Kurta, Dress, Dupatta, handker chief or any otherFabric color.
30 20
3 Soft Toy Any West material flanel, soft cotton etc.
20 20
4 Jute Any textile article 15 10
5 Highlighting garment by sequence ,beeds,stone,embroidery, Buttons etc.
15 10
Basic Art and Craft.
Objectives
This course will enable students to:
1. Understand principles of design.
2. Find avenues for expression of creativity.
3. Be resourceful in using materials around them for preparing articles of beauty and
utility.
Contents:
Block
�o.
Topic and Details �o. of Lectures
assigned
% weightage
1 Color Chart
� Color Wheel
� Warm Color
� Cool color
� Tint and Shade
� Primary Color
� .Secondary Color
8
8
8
8
8
8
10
5
5
5
5
5
2 Rangoli 8 5
3 Alpana 6 5
4 Letter Writing 8 5
5 Card Making 6 5
6 Types Of Flower Arrangement. 8 10
7 Dry Arrangement. 6 10
8 Artificial Flower Making . 30 25
References
Pranav Bhatt .Foundation of art and design
Stella and soundarajan. A text book of HouseholdArt
Subject L Cr P/T D TP
Final
Internal P/V T
Basic Art and Craft - 4 8 - - - 100 100
Child Development.
Objectives
This course will enable students to:
1. Understand the growth & development of children from prenatal period to five years.
2. Become aware of conditions which contribute to growth and development.
3. Become aware of various methods of family planning.
4. Develop skills in making simple inexpensive play materials.
Contents:
Block
�o.
Topic and Details �o. of Lectures % weightage
1. PRI�CIPLES OF DEVELOPME�T :
1.1 ) Definition of Growth & Development.
1.2 )Developmental Periods :
� Pre �atal
� Conception (birth – 9mts.)
� �eo �atal (birth – 14days)
� Toddler hood (2wks – 2yrs)
� Childhood (2yrs – ado.)
(a) Early Childhood (2 – 6yrs)
(b) Late Childhood (6 – 14yrs)
* (In Brief, no details require.)
1.3) Difference between Growth &
Developmentt.
05 10
2. PRE – �ATAL DEVELOPME�T :
2.1) Male & Female Reproductive Organ &
their functions in brief (Diagram only for
explanation)
2.2) Menstruation :
� Definition
� Menstrual Cycle.
2.3) (A) Sign & Symptoms of Pregnancy :
(B) Minor Disturbance during Pregnancy:
(C) Danger Signals :
2.4) Factors affecting Pre natal
Development:
15 30
3. FEEDI�G :
3.1) Breast Feeding
10 20
Subject L Cr P/T D TP
Final
Internal P/V T
Child Development 4 4 - 3 100 - - 100
� Importance of Colostrum
3.2) Advantages of Breast Feeding:
� Physical
� Psychological
� Economical
3.3) How to nurse – right way of feeding the
baby.
3.4) Care of Breast :
� Maintaining hygiene & cleanliness of
the Breast.
3.5) Dis-advantages of Bottle Feeding
3.6) Care during Bottle Feeding
3.7) Weaning
3.8) Supplementary Feeds :
� Introduction
� Importance
� Types
� Process of introducing
Supplementary Foods (3-12 mts)
4. DEVELOPME�T DUR�I�G �EO-
�ATAL & I�FA�CY PERIOD :
4.1) Major Reflexes
4.2) Developmental Tasks ( 0-12yrs)
4.3) (A) Social Development during Infancy
(2wks-2yrs)
� Meaning
� Attachment
� Sence of Trust
� Fear & Anxiety reaction to Strangers
(B) Social Development during Childhood
(2-12yrs)
� Childhood Gangs :
-- Characteristics
-- Effects
4.4) Language Development during Infancy
:
� Meaning
� Different forms of Communication
4.5) Motor Development during Infancy :
� Hand Skill
� Leg Skill
� Handedness
4.6) Emotional Development :
� Meaning
� Characteristics
� Common Emotions & its Responses :
� Fear
� Anxiety
� Jealousy
� Anger
13 25
� Affection
4.7) Health & Immunization :
� Meaning & �eeds of Immunization
� Immunization Schedule
# Common Discomforts :
� Crying
� Teething
� Colic Pain
� Diarrhea
� Diaper Rash
5. PLAY :
� Meaning
� Importance
� Types
02 5
6. DISCIPLI�E :
� Definition
� �eeds
� Different Forms
� Essential Elements of Discipline
04 10
References-
1. Akhani & Date – Child Development,Fifth Edition 04’,Sheth Publisher Pvt.Ltd
2. E. Hurlock – Child Development ,Sixth Edition,Tata Mc Graw ,Hill Publishing
Company Ltd.-�ew Delhi.
English Lower Level II
Objectives:
1. To develop competency based approach which reduces the load of learning
2. To develop dialogues to help in increasing the interaction levels
3. To motivate students to take part in simple classroom discussion.
4. To help students in writing guided composition using paragraphs and punctuation.
5. To help students to recognize simple functional rules of sentence construction.
6. To help students to learn the difference between informal/ formal language.
7. To encourage students to listen with understanding to simple speeches I familiar
situations.
Contents:
Block
�o
Topic and Details �o. of
Lectures
assigned
% weightage
A handful of Almonds 2
English in Correspondence 2
Sardar Patel, the Man 2
Internet 2
Camel’s Complaint 2
Truth 2
The Mountain and the Squirrel 2
Ha…. Ha….Ha….! 2
Adjectives: Pick out from the passage 2 35
Reported speech: only assertive sentences 2
Types of sentences: Assertive, Imperative,
Exclamatory, Interrogative (only identifying the
type)
2
Adverbs: Pick out the adverbs 2
Suffixes: less, able, full 2
Prefixes: ‘un’ & ‘dis’ 2
Question Tag: simple present, past/ continuous,
present/ past 2
Comprehension prose (seen) 4 25
Comprehension (poem) 4 15
Composition Passage (a) Writing (b) Oral
Composition- delivery and telephonic
conversation.
4 15
Dialogued Writing- Based on daily life situation 5 10
References
University Grammar Text Book For Xith, XI Std. English (Common Stream) Lower Level,
Gujarat Board, Strengthen Your English. (08-12-2004) Chapter: 2, 3, 5, 9, 12, 16, 18, 20, 26,
28.
Subject L Cr P/T D TP
Final
Internal P/V T
English Lower level (Th) II 4 4 - 2.5 75 25 - 100
English Higher Level II
Objectives:
1. To help the students to acquire communication skills.
2. To make the students aware of the methods for remedying and consolidating.
3. To develop language skills to a fair degree in proficiency.
4. To develop language skills in English useful in real life situations.
5. To enrich the vocabulary.
6. To develop `reference skills and inculcate self- study habits.
7. To cultivate a broad human and cultural outlook.
8. To develop the skill of reading with speed.
9. To develop the skill of writing.
Contents:
Block
�o.
Topic and Details �o. of Lectures
assigned
% weightage
Unit V: �ation
Three Visions for India 2
Of Dappled Shores 2
Unit VI: World
A Miracle of Love 2
India’s Place in the New World Order 2
Unit VII: Communication Revolution
Empowering the Farmers 2
King of Hearts 2
Unit VIII: Universe
From Karnal into Outer Space 2
Unit V- Nation
Land of Our Birth 2
Unit VI World
The World- Rapid Reading 2
Mama and The Graduation Present 2
Affirmative and Negative Sentences (Rewrite
it without changing meaning) 2 35
Active and Passive Voice: Simple Present/
Past/ (Transform from active to passive) 4
Frame ‘wh’ questions: simple preset/ past/
future continuous present/ past 3
Reported speech: simple present to past tense 5
Comprehension prose (seen) 3 25
Comprehension (poem) 3 15
Summary Writing (seen passage) 2 10
Paragraph Writing (any one) –
-current topic
-descriptive topic
-imaginative topic
3 15
Subject L Cr P/T D TP
Final
Internal P/V T
English Higher level (Th) II 4 4 - 2.5 75 25 - 100
References
Yuvakbharati- A Coursebook in English Std XIII (Maharashtra State Board) University
Grammar Text XIth
Food Science II
Objectives
This course will enable students to:
1) develop ability to work systematically in laboratory.
2) Understand the concept of serving and exchange sizes and their cooked amount.
3) Know various cooking methods and medium of cooking.
4) Develop skill in preparation of simple dishes.
5) Develop skill in preserving common foods by household methods.
Contents:
Sr.
�o.
Topic and Details �o. of Lectures
assigned
Percent
weightage
1 Introduction of laboratory
• Laboratory rules
• Introduction to various equipments in
laboratory
04
2 Introduction to weights and measures
• Learn to weigh food ingredients,
introduction to various means of
measurement, method to measure fruits/
vegetables.
• Abbreviations
06
3 Cereal cookery
• Principles to discussed
Gluten formation
Gelatinization/ Partial Gelatinization
Dextrinization
Lumpformetion
Identity of grain
24 25
4 Pulses and legumes
• Principles to discussed
Gelatinization
Lumpformetion
Soaking, germination, fermentation
Gel formetion
12 10
5 �uts and Oilseeds
• Role of oil seeds in cooking- thickening
agent, flavouring agent, garnishing
agent, identity of grain, base of masalas.
06 5
Subject L Cr P/T D TP
Final
Internal P/V T
Food Science II 0 8 - - - - 100 100
6 Milk and Milk product
• Principles to discussed
Coagulation By heat, acid, enzyme
Millard reaction
Curd formention
16 20
7 Eggs
• Principles to discussed
Coagulation
Poaching
Emulsification
08 5
8 Sugar cookery
• crystallization, caremelisation, inversion
of sugar
• various strength of syrups
08 10
9 Vegetables
• Various color pigments and Effect of
heat, acid and alkali
• Changes during Vegetable processing
• Prevention of browning
20 10
10 Fruits
• Ripening
• Prevention of Browning
08 5
11 Food preservation
• By acid
• By heat
• Removal of moisture
• Binding of moisture
08 10
Basic Clothing Construction Techniques Objectives: This course will enable students to: 1. Understand the functions and working of the sewing machine. 2. Be able to identify and rectify the problems of the sewing machine. 3. Understand different methods of taking body measurements. 4. Acquire skills in stitching. 5. Develop ability to give good finish to the garments.
Contents:
Block No.
Topic and Details No of Periods
% weightage
1 Sewing machine: - Introduction to different part of sewing
machine - functions and uses different parts - Problems and remedies
04 10
2 Sewing machine : Sewing terms, sewing equipments
04 12
3 Seam : Plain, flat and fell French, pinked, lapped seam.
12 12
4 Plackets: Plain, continuous placket
20 12
5 Neck line : Bias binding / piping - Shaped facing, use of mitered binding.
20 12
6 Fullness: -Pleats –Box pleat , inverted box pleats , knife pleats -Darts – Half darts ,
full darts Tucks – line tucks , cross tucks and Variation. gathers
20 12
7 Skirt : pleats, gathers
20 20
8 Top (As per trend) neck line – shaped facing simple sleeve
20 20
Subject L Cr P/T D TP
Final
Internal P/V T
Basic Clothing Construction
Techniques
0 8 - - - - 100 100
References
1. Zarapkar tailoring college Zarapkar cutting and stitching - A R Gala Navneet
2. Smt. Shaila Dave :- Hand Book of Clothing – Smt. Shaila Dave 3rd edition
3. Ritu Gindle :- Hand Book of Clothing – Smt. Ritu Gindle 4. Reader Digest :- Complete Guide to Sewing – Asso/place
New york 5. Reader Digest :- Complete Guide to needle work –
Asso/place New york 6. Ann Lad bury :- The Sewing book
House Keeping .
Objectives: This course will enable students to:
1. Understand the concept of Cleaning process and importance .
2] Know how to decorate interiorss
3]Know basic criteria of laundry stain removal and First Aid .
4] Know how to maintain and clean equipment .
5]Know how to prevent accidents.
Contents:
Block
�o.
Topic and Details �o. of Lectures
assigned
% weightage
1 Introduction to House Keeping .
Introduction ‘Definition and Components.
Role of H .K ;Department in Different
Industries .
Coordination of H.K Department with other
Departments.
4 10
4 10
2 10
2 10
2 Household cleaning . 10 10
Importance ‘Method of House hold
Cleaning
Cleaning Procedure
Daily ‘Periodical Weekly Monthly’Yearly
Selection Equipment
Use and care of Cleaning Agents
Subject L Cr P/T D TP
Final
Internal P/V T
Housekeeping 4 6 4 3 100 - 50 150
Cleaning Equipment Types Selection and
Care .
5 10
3 Types Of Floors ‘
Mosaic tiles ‘Kota stone Ceramic tiles
Terrazo.
Wood Floor covering Care Polishing and
Maintainance of floors.
4 10
5 10
Equipment Selection Use of Different
Equipments ;
4 Types of Metals
Copper ‘Aluminium Brass Iron Silver tin
Stainless steel . Wooden articles Plastic
articles .China clay Cleaning agent Care
Cleaning
Polishing Selection of Metals
5 10
5 Linen Management
Curtains Galicha Dari Kalin Slipcovers
Bed
Sheets Care and Cleaning of all room
covering articles
.
10 10
6 Laundry
Requirement System of Laundry in House
Laundry Equipment Agents Procedures .
Types of Laundry Guest ;Staff Hotel ‘
10 10
Stain Removal ;
Safety and First Aid How to maintain
and clean Equipment .
Prevention of Accidents
4 10
8 5 10
Basics of Computers
(Elective)
Objectives
This course will enable students to:
1. Be oriented towards use of computer.
2. Learn basics operating of computer.
3. Learn applications of computer in daily life.
4. Be oriented towards use of Internet.
Contents:
Block
�o
Topic and Details Percent
weightage
1 Introduction of Computer
• What is Computer?
• Characteristics of Computer
• Different parts of Computer
• Storage Units
• Computer Languages
• Classification of Computer
• Computer Generation
35
2 Windows Accessories
• Paint
• Calculator
• Note pad
• Word pad
25
3 MS Office
• Microsoft Word
• Microsoft Excel
• Microsoft Power point
• Internet
25
4 Introduction
• Photoshop
• Corel draw
15
Subject L Cr P/T D TP
Final
Internal P/V T
Basics of Computers(Elective) - 2 4 - - - 50 50
Grooming & Yoga (Elective)
Objectives This course will enable students to:
1. Acquire knowledge about yoga and yogic foods 2. Acquire the concept of eight fold path. 3. Gain knowledge about personal grooing
Block
�o
Topic and details �o. of Lectures
assigned
Percent weightage
Grooming
1 Beauty parlor – Basic-2
2 Eyebrow – Threading, waxing,
machine use
02 2
3 Wax- Hot wax, Cold wax
01 1
4 Facials- (Skin Treatment) (Skin
care)
03 5
5 Hair Treatment- Hair Treatment,
Hair Care
03 5
6 Makeup – normal makeup, party
makeup
05 5
7 Saris draping- Five types of saris
02 1
8 Hair style – normal hair style
02 2
9 Bleach-Care of bleach (after &
before)
01 2
10 Hair Dryer, Hair straightening,
Hair colors
02 2
11 Use of Machine Galvenik Machine,
Knowledge of machine, High
frequency Machine
02 2
Subject L Cr P/T D TP
Final
Internal P/V T
Grooming and Yoga (Elective) - 2 4 - - - 50 50
Yoga
1 Yoga of Pranayam
- Yam Pranayam
- Niyam
- Asana
- pranayam
- Pratyhar
- Dharna
- Dhyana
- Samadhi
02 10
2 Definition of yoga
Apang yoga
- Anulom- Vilom
- Om Pranayam
- Kapalbhati
- Bhastrika
- Shitali
02 5
3 Information of Asana
Sitting Posture
1. Padmasana
2. Vajrasana
3. Parvat asana
4. Go- mukh Asana
5. Bhunman Asana
05 5
4 Standing Posture
1. Tadasana
2. Trikonasana
3. Mayurasana
4. Dhurava sana
5. Suraya namaskar
05 5
5 Sleeping Posture
1. Dhanurasana
2. Bhujangasana
3. Shalabhasana
4. Paravtasana
5. Halasana
05 5
6 Use of pranayam in life
1. Memory power
2. All works are devoted for
concentration
3. Your Work capacity is increased
Most importantly it keeps you
health/fit
4. It keeps away the doctor /
medicine form you
03 10
Personality Development �o
Topic / Content Analysis �o. of Lectures
assigned
1 Personality Development
05 5%
2 Definition Need for self Development 02 5%
3 Public speaking
01 5%
4 Posture way of sitting standing
walking taking
02 5%
5 Leadership
02 10%
6 Goal
01 10%
References Suman Seth: Practical Yoga 1983 P.C.Manaktala Publsihers