Tararani Vidyapeeth’s

KAMALA COLLEGE, KOLHAPUR

Autonomous

SYLLABUS FOR MASTER OF ARTS

Home Science
Title : M.A .Part II Semesters IIIrd and IVth
(Home-Science)
Under Faculty of Science
Year of Implementation : Revised syllabus will be
Implemented from June 2023
onwards.
Duration : The course shall be a full time course.
The Duration of the course shall be
one years.
Pattern of Examination : Practical and related Activities-
Internal Examination.
Medium of Examination : English or Marathi
Structure of Course : M.A. Part-II (Total No. of papers-8)
 Choice Based Credit System Proposed Course Structure
and
Curriculum of M.A. Home Science
Two Years (4 Semester) Program
Implemented from 2022-2023
M.A. I-Home Science

SEMESTER-I (Duration- Six Month)

Teaching Scheme Examination Scheme
S Course
r. Theory and Practical Semester End Practical/seminar/Internal
N Code Examination(Theory) Assessment (IA)/CIE
o.
Worklo Maxim Minimu Exam. Maximu Minimu Exa Tota
Credits Hours
ad um m m m m. l
Mar Marks Marks Marks Hou Mar
ks rs ks
T P T
T P T
/ ot
/ o
S al
S t
a
l
1 DSE-101 4 - 4 3 1 4 80 32 3 20 8 - 100
2 CC-102 4 - 4 3 1 4 80 32 3 20 8 - 100
CGPA 3 CC-103 4 - 4 3 1 4 80 32 3 20 8 - 100
4 CC-104 4 4 8 3 1 4 80 32 3 20 8 3 100
5 SEC-1 - 2 2 - 2 2
6 Internship/ - - - - 4 4
Apprentice
Total (A) 1 6 2 1 1 2 320 -- -- 80 - -
6 2 2 0 2 - - 4
0
0

SEMESTER-II (Duration- Six Month)

1 DSE-201 4 - 4 3 1 4 8 32 3 20 8 - 100
0

CGPA 2 CCS-202 4 - 4 3 1 4 8 32 3 20 8 - 100

0
3 CCS-203 4 4 6 3 1 4 8 32 3 20 8 3 100
0
4 CCS-204 4 - 4 3 1 4 8 32 3 20 8 - 100
0
5 SEC-2 - 2 2 - 2 2
6 Research - - - - 4 4
Project
Total (B) 1 6 2 1 1 2 32 -- -- 80 - - 4
6 2 2 0 2 0 - - 0
0
Total (A+B) 3 1 4 2 2 4 640 -- -- 160 - - 8
2 2 4 4 0 4 - - 0
0
M
.
A
.
I
I
SEMESTER-III (Duration- Six Month)
T Examination Scheme
Sr. Co e
No.
u a
rs c
e h
C i
o n
d g
e S
c
h
e
m
e
T Se Pra
h mes cti
e ter cal
o End /
r Exa se
y min mi
a atio nar
n n /
d Int
P ern
r al
a As
c ses
t sm
i ent
c (IA
a )
l
Worklo Maxi Mini Exa Maxi Mini Exa
Cred m.
ad mu mu Ho mu mu m.
its urs
m m m m Ho
Mar Mar Mar Ma urs
ks ks ks rks
T P/ Total
T P Tota
l
1 CC- 4 3 7 3 1 4 80 32 3 20 8 - 100
301
2 DSE- 4 1 5 3 1 4 80 32 3 20 8 - 100
CG
302
PA
3 DSE- 4 3 7 3 1 4 80 32 3 20 8 3 100
303
4 DSE- 4 1 5 3 1 4 80 32 3 20 8 100
 304 -
5 SEC- 2 2 2 2
III
Tota 16 8 24 14 5 18 32 -- - 80 - - 400
l (C) 0 - - -
S
E
M
E
S
T
E
R
-
I
V
(
D
u
r
a
t
i
o
n
-
S
i
x
M
o
n
t
h
)
1 CC- 4 1 5 3 1 4 80 32 3 20 8 - 100
401

CG 2 CCS- 4 3 7 3 1 4 80 32 3 20 8 - 100
PA 402
3 DSE- 4 1 5 3 1 4 80 32 3 20 8 - 100
403
4 DSE- 4 3 7 3 1 4 80 32 3 20 8 3 100
404

5 SEC 2 2 2 2
IV
Tota 16 8 24 14 5 18 32 -- - 80 - - 400
l (D) 0 - - -
Tot 32 16 48 26 10 36 640 -- - 160 - - 800
al - - -
(C
+D
)

Sem III :

Sr. Paper No. Name of the subject Distribution of Marks

No. Theor Practic Seminar / Total
y al Assignment
/ Project
1 (CC-301) Advanced Housing 80 20 - 100
IX and
Interior
Decoratio
n
2 (DSE-302) Program Planning 80 - 2 100
X and Community 0
development
3 (DSE-303) Traditional Textiles in 80 20 - 100
XI India
4 (DSE-304) Community Nutrition 80 - 2 100
XII 0
 Sem IV:

5 (CC-401) Household Equipments 80 - 20 100

XIII and Ergonomics

6 (CCS-402) Early Childhood 80 20 - 100

XIV Education
7 (DSE_403) Costumes in India 80 - 20 100
XV
8 (DSE-404) Food Service 80 20 - 100
XVI Management and Food
Quality Control.

SCHEME OF TEACHING:

Sem III :

SEM-IV
1 XIII Household Equipments 4 1 5
and Ergonomics
2 XIV Early Childhood Education 4 3 7

3 XV Costumes in India 4 1 5

4 XVI Food Service Management and 4 3 7

Food Quality Control.
Equivalence of Papers:
M.A.Part – II Home Science Semester – III

Old Pattern Revised Pattern

Pap Title of Paper Pap Title of Paper
er er
No. No.
I Research Method IX Advanced Housing and
And Statistics Interior Decoration

II Human Development X Program Planning and

and Community Development
Marriage-

Family Relationship
III Theory of Management and XI Traditional Textiles in
Management of Resources India

IV Dietetics and XII Community Nutrition

Community
Nutrition

M.A. Part – II Home Science Semester – IV

Old Pattern Revised Pattern
Pap Title of Paper Pap Title of Paper
er er
No. No.
V Ergonomics and XIII Household Equipments
Interior and Ergonomics
Space Designing
VI Program Development XIV Early Childhood
and Extension Education
Training
Management
VII Family Clothing XV Costumes in India
and Traditional
Textiles
VIII Food Preservation XVI Food Service
and Food Quality Management and Food
Control.
Quality Control.
SCHEME OF EXAMINATION:

● The Examination shall be at the end of each Semester.

● All papers shall carry 80 marks for Theory papers and 20 marks for

Practical/Seminars / Assignments / Project.

● The evolution of the performance of the students in theory shall be on the

basis of Semester Examination as mentioned above.

● Question paper will be set in the view of the entire syllabus preferably

covering each unit of the syllabus.

Nature of Question paper (Theory)
Nature of Question paper will be as per the M.A. I (Semester I-II) Examination
pattern.

● There will be one objective type question (Multiple Choice) having 5

marks.

● One short note type question having 15 marks (Three short notes out of

five)

● Two descriptive questions with internal choice having 10 marks each i.e.

10 X2=20 Marks.

● The evaluation of the performance of the students in Practical / Project /

Seminar / Assignment shall be on the basis of Annual Internal

examination as mentioned separately in the syllabus of each paper.
Standard of Passing :

● In order to pass in a theory paper and practical a candidate shall have to

secure 40% marks in each theory and practical at the university

examination. Candidate shall be declared to have passed the
examination in pass class if he/she passes in all the eight papers.

● A practical will be separate head of passing.

● In order to secure IInd class, a candidate shall have to secure at least 50%
 or more marks.

● In order to secure Ist Class, a candidate shall have to secure at least 60 %

or more marks.
● In order to secure Ist class with distinction a candidate shall have to secure

70% or more marks.

● The class will be awarded on the aggregate total of all the eight papers of

Part I & II at the University examination

 M.A. II (SEM III) Home Science
Paper no. IX—Title of the Paper- Advanced
Housing and Interior Decoration (CC-301)
Preamble:
Housing is essential for our health and well
being. Advance housing believes that everyone
has the right to a safe and happy home. Interior
decoration is the beautification of living space.
Optimal use of space through effective interior
design allows every member to get proper space
suited to its purpose. Interior decorator is
today’s most attractive career.
Program Outcome: Students will able to
1. aware about the advanced housing and
interior decoration.
2. apply one’s aesthetic and creative ability in
making attractive
and functional interior.
3. Develop an ability of students about
entrepreneurship in interior decoration

Total
Credit- 4(3+1)
Theory: 4 Lectures/ week, Total Marks – 100

Practical: 3 Lectures / week Theory – 80 Practical – 20

Course content :
Module I : Planning of functional housing : 16hrs
a) Meaning and importance of functional housing design.
b) Planning of functional housing for– children, elderly and physically
challenged

c) Economy in constructing a house.

Module II : Surface treatment in Interiors 16hrs

a) Walls – Types, material used in wall construction.
b) Interior wall – Wall papers, paints. Wood paneling, Ceramic tiles, Linoleum & fabric.
c) Floors – Types of tiles, material used and care.
d) Ceilings – Types, material used and care
 Module III : Accessories and Furnishing used in Interior decoration.
16hrs
a) Types, Selection and placement of accessories according to various rooms.
b) Carpets - Types and care
c) Curtain – Types and care
d) Recent trends in Home furnishings.
Module IV : Lighting in Interiors 16hrs
a) Introduction
b) Types
c) Arrangements in different rooms
d) Recent trends in lighting and lighting Decoration.

Practical:
1) Visit to well decorate house / furniture shop/ accessories shop and its
report writing.
2) Graphically desiring of ideal house plans for

i) Lower
ii) Middle
iii) Higher income groups
3) Collection of Articles / Accessory photographs of Interior decoration.
4) Collection of carpets and curtains photographs of Interior decoration
 Practical Evaluation
1. Submission of Report and Record book 10 marks
2. Viva 10 marks
Recommended Readings
1. Agan – The hase, J.B. Lipineats New York.
2. Albert O. Halse : The Use of Colours in Interior Mcgrow hill company,
New York.
3. Butter Margaret and Greves Beryls: Fabric Furnishing B.T. Batsford Ltd.
London.
4. Cherunilam R and Heggade O.D. : Housing in India Himalay Publishing,
Bombay.
5. Deograkerry K.S. : Interior Decoration in India.

6. Deshpande R.S. Building Your Own House, United Book

corporation, India.
7. Encyclopedia of Interior Design and Decoration.
8. Falulkner and Faulkner : Inside Today’s Home, Helt Rinehort and
Winstd, New York.
9. Hall, E. Have Plumbing, New butter wrath.

10. Richard Wilas : Home Furnishing Idas Aura, eiditon, Middlesex.

11. Rutt Anna Hang Have: Furnishing, Willey Eastern Pvt Ltd, Delhi.
 M.A.II (SEM III) Home Science

Paper No. X
Title of Paper --PROGRAM PLANNING AND COMMUNITY
DEVELOPMENT (DSE-302)

Preamble: Program Planning is an essential for any systemic attempt to

achieve desired goals. The use of planning is to discover and prepare the way
for action that should be taken with that community development supports
. communities, of place and identity to use their own assets to improve the quality
of community life.
Program Outcome: Students will be able to
1. Acquire knowledge regarding program planning, program development, leadership and
extension education.
2. Acquaint with program management, monitoring and evaluation.
3. Prepare program planning for the community.

Total credit- 4(3+1)

Total Work Load – Total Marks-100
Theory: 4 Lectures / Week Theory -80
Seminar / Project -1 Lecture / week Seminar / Project -20

Course content:

Module I : Extension Program and Program Planning 16hrs

a) Concept and Definition of Extension Program.

b) Importance and Objectives of Extension Program.
c) Concept and Principles of Program planning

d) Criteria for good Program planning.

Module II: Program Development Process and Extension Evaluation 16hrs

a) Concept and Steps in Program Development Process.
b) Concept and definition of Extension evaluation.
c) Degree and Values of Extension evaluation.
d) Objectives of evaluation.
Module III: Leadership and Communication 16hrs

a) Concept of leadership and Characteristics qualities of leader.

b) Importance of leadership in community development
c) Concept and Principles of communication
d) Methods and Elements of communication.

Module IV: Community Development

16hrs
a) Concept and Objectives of community development.
b) Principles of community development.
c) Objectives, functions of Self Help Group of women
d) Organizations: IRDP, NRHM (JSK, JSSK, RGNCSCWM)

Related activity: 20 mark.

Examination Pattern of related activity : Internal Assessment

Organization and participation of extension camp in rural / slum areas
Reference Book :
1) Dhama O.P. and Bhatnagar O.P. (1991), Education and Communication
for Development, Oxford and IBH publishing co, New Delhi.
2) Sandhu A.S. (1994) Extension Programme Planning, Oxford and IBH
publishing co. New Delhi.
3) Supe S.V. (1987) An Introduction to Extension Education Oxford and
IBH publishing co. New Delhi.
4) Advi Reddy, Extension, Baptala publication Baptala.

5) Lytibs Role P. and Pak (1998) Training and Development.

6) Mishra D.C.(1990) New Direction in Extension Training.
7) Sigh R.P. Training Management.

Magazines and Journals :

i) Social welfare
ii) Yojana
iii) Kurukshetra
iv) International Journal of extension education.
v) Indian Journal of Home Science
 M.A.Part II (SEM III) Home Science

Paper No. XI------Title of Paper: Traditional Textiles In India (DSE-

303)

Preamble: India has been well known for textile since very ancient

times. The rich culture and tradition of India are truly reflected in its

traditional textiles. Traditional textile handcrafts and techniques flow

through many different cultures, all with unique aesthetics and end uses.

These textiles are in line with the ideals of the luxury industry because

they are made to order by highly skilled artisans.

Program Outcome: Students will able to

● Gain the knowledge about types of textile available in India.

● acquaint the students with color, motifs, design, prints of

traditional textiles of India

Total Credits 6(4+2) Total Marks: 100

Workload-Theory: 4lectures/week Theory-80

Practical-3lectures/week Practical: 20

Course Content -

Module I: History of Textiles 16Hrs

a) Brief history of Textiles in India

b) Importance of Traditional textiles and handloom in India
c)Types of textiles- Woven, Non woven, Printed, Dyed

Module II: Traditional Textile 16Hrs

a)Traditional fabrics, colors and motifs used in In Kashmir- Shawls
b) Traditional fabrics, colors and motifs used in Maheshwari Saree
 Module III : Traditional Textile 16Hrs a) a)
Traditional fabrics, colors and motifs used in Kanjivaram and Ghadwal
b) Traditional fabrics, colors and motifs used in Maharashtra- Paithani
Module VI: Traditional Textile 16Hrs
a) Traditional fabrics, colors and motifs used in Rajasthan –Kota,Kachhiwork.
b) Traditional fabrics, colors and motifs used in Bihar Madhubani

Practical--
1 .Visit to Textile Park and its report writing
2. Collection of Samples with photographs and its information regarding Traditional
textile
3. Organisation of traditional textiles and fabric exhibition and its report writing
4. Market survey regarding traditional textiles and fabrics locally available and its
report writing.
Practical Examination Pattern
Internal 20 Marks
Submission of Record 10 Marks
Viva-voce 10 Marks

References:

1. The Costumes and Textiles in India, By Bhushan Brij Jamila, 1958,

D.B.Taraporwala Sons and Co. Ltd, Bombay
2. The Kanthas of Bengal, By Dhamija Jasleen , 1971, The Times of India Annual.
3. Indian Embroideries, By Irwin and Hall, published by S.R.Bastikar, P.B. 28,
Ahmedabad
4. Kasuti of Karanataka, By Joshi Indira Popular prakashan , Bombay,1963
5. Indian Embroidery By Savitri Pandit
6. Traditional Indian Textiles by Parul B. Abhishek Publications
7. Colourful Textiles of Rajasthan by Gulab Kothari Jaipur Printers
 M.A. II (SEM III) Home Science

Paper No.XII
Title of Paper: Community Nutrition (DSE-304) Total Credits 4(3+1)

Preamble: Community nutrition is a field of public health that focuses

on improving the nutritional status of individuals and communities. The

importance of community nutrition lies in its ability to promote health

and prevent disease through the provision of healthy food options,

nutrition education and promotion of healthy behaviors.

Program Outcome: Students will able to

● enable the students about health and nutritional status issues

of the community .

● acquaint the students regarding nutrition education.

● understand various nutrition related organizations and

Programs.

Workload Total Marks 100

Theory: 4 lectures/ week Theory-80
Related activities / 1 lectures / week Related activities-20

Course Content :

Module I: Community Nutrition 16hrs

a) Concept of community, community nutrition and public nutrition
b) Scope and importance of community nutrition.
c) Health problems of the community, Health facilities available: PHC, hospital polyclinics –
structure and services provided

Module II: Nutritional Problems 16hrs

a) Nutritional problems in vulnerable group: Pregnant, Lactating, under 5years children and old age
b) Adolescents
c) Adult Persons
Module III: Nutrition Education and Counseling 16hrs

a) Nutrition Education – Definition Concept, Scope and importance.

b) Nutrition Education - Methods and teaching aids.
c) Nutrition Counseling –
i) Concept
ii)Nutritional counseling in : Gov. and Non Gov. Clinics, Crèches and Old age home

Module IV: Nutrition Assessment methods 16hrs

a) Dietary intake pattern

b) Anthropometry
c) Clinical and biochemical.

Assignment and related activities

1. Visit to hospital/Clinics/ PHC and its report writing. (5 Marks)

2. Survey of families or any vulnerable group (minimum 10) to study
Nutritional and health related problems. (5 Marks)
3. Organization and celebration of any one event and its report writing – i.e. WHO/ breast feeding
week/Nutrition week/FAO etc. (5 Marks)
4. Interviews with dietetic professional or some other agencies to
Observe the nutrition related task and its report writing. (5 Marks)

Refernces :
1. Essential of Foods and Nutrition by Swaminathan, M.S., Vol.II, Bappco Pub.
2. Women and Nutrition in India by Williams, S.R. (1989), Nutrition Foundation of India Pub. New
Delhi.
3. Assessment of Community Nutritional status by W.B.Jelliffee,
Plenuro Press, New York.
4. Nutrition review by Academy of Nutrition and Dietetics m Central
America.
 M.A. II (SEM IV) Home Science

Paper No. XIII

Title of the Paper –HOUSEHOLD EQUIPMENTS AND ERGONOMICS (CC-401)

Preamble: Household equipment plays a major role in the domestic life

of the modern era. The more we try to make our life convenient and
comfortable, the more significant the role of appliance turns out to be in
determining the life style of a man. According to ergonomics solution
can make man more comfortable and increase productivity. Ergonomics
used household equipments give better performance and comfort for a
person.

Program Outcome: Students will able to

● Understand operational principles, use and care of household,

recreation and advanced equipments.

● Understand the materials used for household equipments.

● Create awareness about ergonomics in work effectiveness and

efficiency.

● Understand importance of anthropometric dimensions of worker

at work and rest.
Total credit-4(3+1)

Work Load – Total Marks 100

Theory – 4 Lectures / Week Theory – 80
Seminar / Project – 1 Lectures / Week Seminar / Project – 20

Course Content:
Module I: Introduction and material use for Household Equipments: 16hrs
a) Meaning and classification of Household equipments.
b) Factors affecting selection of equipments.
c) Base Material – Metal, glass, Plastic. Finishes – Mechanical, applied.
d) Insulating Material – Mica, Fiberglass, fiber wool, mineral wool, Plastic, foam

Module II: Operational Principles use and care of Electrical and non
Electrical equipments: 16hrs
a) Food Processor
b) Vacuum cleaner
c) Washing Machine
d) Types of Cooker.

Module III: Introduction to Ergonomics and its Anthropometric Dimensions

16hrs
a) Concept, Importance and scope of Ergonomics.
b) Application of ergonomics in daily life.
c) Anthropometric dimensions -At work – Concept, dimensions and importance.
d) Anthropometric dimensions- At rest – Concept, dimensions and importance.

Module IV: Factors in work performance 16hrs

a) Space - Concept, importance and effects on work performance.
b) Light – Concept, importance and effects on work performance.
c) Ventilation –Concept, importance and effects on work performance.
d) Sound – Concept, importance and effects on work performance

Examination Pattern of Internal Assessment (20 Marks)

Project or Seminar (20 Marks)

Submission of Project or Seminar (10 Marks)

Viva Voce (10 Marks)

 Refernces Books
1. Household Physics, Aveny H.Mac. Millan Co.
2. Household Equipments K.K.Bali, Orient paper baiks, New Delhi
3. International Review of Ergonomics – Oborne – International Book
House, Delhi.

4. Elements of Hom –Science – Premalata Mulik.

5. Household Materials : A Manual for care and Maintenance, Manchanda,
Goel, Rammurthy, Kumar, Wheeler publication, New Delhi.
6. Handbook for Homemarkers – Premalata Mulik, Kalyani Publication,
New Delhi.
7. Work place dimensions and Hudson W.R., The journal physiological
casts to worker of industrial Engineering.
8. Household Equipment Peet, L.J. and Pickets, M.S.John Wiley and Sons.
9. Management in Family – Living – Nickel and Dorscy

10. Ergonomics – Veena Gandotra, Krishna oberoi, Dominant Publishers and

Distributors New Delhi (2006)
Journals / Magazines
1) Inside Outside
2) Fevicol Book of Furniture
3) Interiors.
 M.A. II (SEM IV) Home Science
Paper No. XIV
Title of the Paper – Early Childhood Education (CCS-402)

Preamble: Early Childhood Education also called Nursery education is

a branch of education theory that relates to the teaching of children

(formally and informally) from birth up to the age of eight.ECE is

described as an important period in child development.

Program Outcome: Students will able to

● Understand need and importance of early childhood Education.

● Learn various skills for conducting developmentally appropriate

program for children.

Total Credit’s – 4(3+1)

Total marks – 100 Workload

Theory – 80 Theory: 4 lectures/week
Practical: 20 Practical:3 lectures/week

Course Content:

Module I: Early childhood Education and Great Educators 16hrs

a) Meaning and Objectives

b) Need and importance
c) Maria Montessori
d) Tarabai Modak
Module II: Organizational Setup 16hrs
a) Different types of preschool centre –Play centre, Crèche, Nursery school.
Balwadi, Anganwadi, Day Care Centre

b) Preschool building –site and location, elements of building, plans

for various types of activities, space allotment for indoor and outdoor
play.
c) Role and responsibilities of a teacher.
d) Fundamental qualities of teacher and other personnel.
Module III: Play- 16hrs
a) Play – Definition, need and importance
b) Importance and types of play Equipments
c) Principles in selection of equipments for various development of Child.
d) Types of play – Outdoor and Indoor play.
Module IV: Planning and Evaluation 16hrs
a) Long term and Short term planning.
b) Preparation of teaching aids.
c) Importance and Methods of Evaluation.
d) Parent involvement: Importance and ways of involvement

Practical Related Activities:

1) Demonstration of teaching aids and plays materials in preschool

organizations.

2) Value Education activity in Preschool.

3) Planning and demonstration of any one play activity at Early Childhood

Education centre.
a) Outdoor play b) indoor play

4) Planning of parent teacher meeting, evaluation and reporting the program.

5) Survey of Balwadi / Aanganwadi and submit report

 Reference :
1) Bhagirathi Sahu : Preschool Education and An Integrated Preschool
Curriculum, Dominant Publishers and Distribution.
2) Jayannath Mohanty and Bhapyadhav Mohanty : Early Childhood Care
and Education, Deep and Deep publication, New Delhi (1994).
3) Brewer, J.A. Introduction to Early Childhood Education, 3 rd edition
Boston : Ahyn and Bacon (1998).
4) Pankajam, G,: Guide to Nursery School Teacher, NCERT, New Delhi
(1996).
5) Murlidharan, R. : Guide to Nursery School Teacher NCERT, New Delhi
(1977).
6) Kohn Ruth : The Exploring Child, orient Longman

7) Rao, V.K. and S.Khurshid-u-Islam : Early Chi;dhood Care and Education,

commonwealth publication, New Delhi (1977).
8) Kaul V. Early Childhood Education Programme, NCERT, New Delhi
(1977).
9) NIPPCCD : Play and Child Development, NIPCCD Publication New Delhi.
10) Lawton J.T. : Introduction to Child Care and Early Childhood Education,
scott, Foreman and co, London, (1998)
 M.A.Part II (SEM IV) Home Science
Paper No. XV
Title of Paper: Costumes in India ( DSE -403)

Preamble: Clothing in India is dependent upon the different ethnicities,

geography, climate and cultural traditions of the people of each region of

India. Recent and traditional costumes in male and female with

accessories are varies from state to state. The clothing in

India also encompasses the wide variety of Indian embroidery, prints,

handwork, embellishment styles of wearing cloths. A wide mix of Indian

traditional clothing and western styles can be seen in India.

Program Outcome: Students will able to

● gain the knowledge about Costumes in India

● develop skills regarding costumes in India

Total Credits: 4(3+1) Total Marks: 100

Workload Theory-80
Theory: 4 lectures/week Practical-20
Practical: 1lectures/week
Course Content:
Module I: Indian Costume 16 Hrs
a) Origin and history of Costumes in India
b) Revolution of Costumes in India

Module II: Northern state Costume 16 Hrs

a) Recent and traditional costumes in male and female with accessories

of Jammu and Kashmir
b) Recent and traditional costumes in male and female with accessories
of Punjab state
 Module III: Western State Costume 16 Hrs
a) Recent and traditional costumes in male and female with accessories
of Maharashtra States
b) Recent and traditional costumes in male and female with accessories
of Rajasthan States

Module IV: Southern and Eastern State Costume 16 Hrs

a) Recent and traditional costumes in male and female with accessories

of Tamil Nadu
b) Recent and traditional costumes in male and female with accessories

of West Bengal States

Related Activities

1. Presentation of seminar on given topics about costumes in India

2. Organization of fashion show with various Indian costumes

Evaluation and distribution of related activities

1. Presentation of seminar and its submission 10 Marks

2. Active participation in organization of Fashion show 10 Marks

References:

1. Indian Costumes ,by A.Biswar

2. Costumes, Textiles and Jewelry of India (Tradition in Rajasthan) by

Vandana Bhandri
3. Indian Saris – Traditions, Perspectives, Design By Vijai Singh Katiyar

4. Traditional Embroideries of India By Shailja D . Naik

5. Insiders guide to South India by Brian Bell APA Publications

6. A Celebration of style by Sharada Dwivedi AJSK Publications

7. Fashion Calidoscope by Meher Castlino Rupa and company
8 Indian Fashion by Hindol Sengupta Pearson Education
 M.A.II -- (SEM IV) --Home Science

Paper No.XVI -
Title of Paper: Food Service Management and Quality Control (DSE-404)

Preamble: Food service management is the art of providing food and

beverages aesthetically and scientifically to a large number of people in a

satisfactory and cost effective way .Food quality control is required for

all food products to ensure the safety and well being of consumers.

Program Outcome: Students will able to

● enable students regarding food services and its managements.

● gain the knowledge of students about food quality control.

● develop ability of the students regarding entrepreneurship in food

industry.
Total Credits: 4(3+1)
Total Marks 100 Workload
Theory-80 -Practical-20 Theory: 4 lectures / week
Practical: 3 lectures/ week

Course Content:

Module I: Food Service 16hrs

a) Concept of Food Services.
b) Types of Food Services.
c) General guidelines for food services in different occasions i.e. marriage, birthday, funeral.
d) Record keeping and cost control in food services

Module II: Equipment and Hygiene 16hrs

a) Food service equipments
b) Sanitary conditions and personal hygiene.
c) Basic manners in food services.
 Module III: Food Contamination, Spoilage, Poisoning 16hrs
a) Concept of food quality control and its importance.
b) Food contamination – Definition, concept and types.
c) Food spoilage – Definition, Causes and effects
d) Food poisoning – Causes and effects on health and Food standards used is
processed food

Module IV: Food Evaluation 16hrs

a) Concept of Sensory Evaluation and storage stability of foods
b) Types of sensory evaluation
c) Analysis of Components in food:
i) Concept of Total soluble solids, total sugar, total protein, crude fat, PH, in food.
ii) Principle, structure and use of PH meter, refract meter and spectrophotometer

Practical: 20 Marks
1. Visit to hotel / hospital mess/ canteen and its report writing regarding
food service management. 9hrs.
2. Presentation of beverages (hot and cold) for lunch and dinner. 10hrs.
3. Organization of Kitty Party in relation with food service
management and its report writing. 9hrs.

4. Analysis of PH, TSS, total soluble sugar from given samples.

10hrs.
5. Sensory evaluation of market product.
10hrs.

Practical Examination Pattern

1. Analysis of PH/TSS (total soluble sugar) from given samples. 05Mark
2. Sensory evaluation of market product. 10Marks
3. Submission of record, and reports. 05Marks
 Reference :
1. Food Service Facilities Planning by kazarian, E.A.(1975), av1 pub.
2. Catering Management – An intergral Approach by Sethi and Malhan S.
(1997) New age International.
3. Food Service in Institutions by West B.B. Wood L: Harger, V. and
Shugart G.S. (1977) Hohn Wiley and Sons pub.
4. Food, Nutrition and Health by Vijaya Khader, Kalyani Pub,NewDelhi.
5. Food Hazards and Food Hygiene by seema Yadav.

6. Preservation of Agri Foods by Giridharilal Siddhappa.

7. Food Science and Technology by Magnum Prike.