| Course No. |
Title |
|
|
V Semester
|
|
| HEE DE 301 |
Curriculum Design for Distance Education |
9(2+7) |
| HEE JMC/ DE 301 |
Creative Writing |
4(1+3) |
| HEE-DE 303 |
Modularized Self Instructional Print Media |
5(2+3) |
| Supporting Courses |
| Eng.301 |
Structural and Spoken English |
2(1+1) |
| CT.AD/TD 305 |
Principles of Design Application |
3(1+2) |
| TOTAL |
23 |
| VI Semester |
|
| HEE DE 302 |
Distance Education Project Management |
9(2+7) |
| HEE DE 305 |
Modularized Self Instructional Electronic Media |
7(2+5) |
| Supporting Courses |
| FSN DCM 304 |
Nutrition Education |
3(1+2) |
| TOTAL |
19 |
| VII Semester |
| HEE DE 401 |
Monitoring and Evaluation of distance Education |
9(2+7) |
| HEE JMC /DE 403 |
Computer Application for Distance Education |
7(1+6) |
| Supporting Courses |
|
| HDFS MEC 409 |
Literature for Young Children |
2(0+2) |
| TOTAL |
18 |
| VIII Semester |
|
| HEE DE 402 |
Internship |
10 |
| HEE DE 404 |
RAWE |
10 |
| TOTAL |
20 |
|
Semester - I
|
| Bio-chem. 101 Introductory Biochemistry 3(2+1) |
|
Introduction to biochemistry � its importance and relationship to food and nutrition; carbohydrates � definition, classification ,general reaction, metabolism; lipid metabolism � definition, classification, digestion and absorption; saturated and unsaturated, essential fatty acids, oxidation rancidity; proteins � definition, classification, molecular weight, colloidal nature of protein, amino acids- classification, chemical properties, amino acid metabolism, digestion and
absorption.
Practical: Qualitative and quantitative tests for carbohydrates, lipids, proteins, amino-acids and vit. C; separation of amino acids by paper-chromatography, ascending and descending, determination of pH, use of pH meter; determination of starch, sugar, analysis of proximate constituents in food.
|
| Soc. 101 Rural Sociology and Human Psychology 3(3+0) |
|
Sociology and rural sociology-meaning , nature, importance and scope; relationship of rural sociology with other social science and home science; understanding basic sociological concepts � society, community, association, institution, social groups; rural social structure � family, caste, class, kinship; characteristics of rural and tribal society � rural urban difference; problems of rural society; culture � meaning, importance, cultural components � norms, customs, mores, folkways; social change-meaning and importance; social control- meaning, importance and ways of social control; elements of social system.
|
| Human Psychology |
|
Definition and aims of psychology; scope of psychology and scientific roots; scientific study of animal and human behavior, normal and abnormal people; scientific study of individual difference �basics of individual differences, heredity-law of heredity and the role of environment, heredity versus environment.
Sensations : Meaning and nature of sensations; vision: Structure of the eye, how we see and the psychology of vision; hearing: structure of the ear, how we hear and psychology of hearing; sense of taste and smell: basic tastes and smell receptors; tactile sense, sensitive areas of skin and sensation of temperature and pain; kinesthetic sense and muscle coordination.
Perception : Meaning and nature of perception; how we perceive; relation of perception with sensation processes involved; in perception, internal and external factors influencing perception; errors of perception; perception and emotional adjustment.
Attention and memory : Meaning and nature of attention and memory and its importance in learning; aspects of attention; laws of attention; kinds of attention and control of attention; relation and recall; types of memories.
Learning : Nature and importance of learning; Learning and maturation; kinds of learning and factors affecting learning ; laws of learning; methods of learning; theories of learning.
Thinking and reasoning; nature of thinking and problem solving; thought, language and concept formation; conditions which stimulate thinking.
Intelligence : Meaning and nature of intelligence; measurement of intelligence and values of intelligence tests; theories of intelligence; factors affecting intelligence.
|
| Eng. 101 English and Technical Writing 3(1+2) |
|
Grammar : Advanced exercises on prepositions, tense usage and passive voice; Comprehension, text book: language through literature II, chapters prescribed : Prankster of the Sea, The power of Women, A Scramble Among the Tigins, The Night the Got in; Composition: writing of personal letters, writing of technical reports on subjects connected with home science.
Practical
Spoken English : Phonetics; Vowels, diphthongs and consonants; word stress; writing and presentation of technical reports; group discussion and debates on current topics and on home science subjects to develop oral communication skills.
|
| FSN-101 Elements of Food Science 3(2+1) |
|
Food groups and the nutrients contributed by each group to the diet; composition and nutritive value of cereals, pulses, dairy products, meat fish and poultry, vegetables, fruits, fats and oils, sugar and jaggery, honey, beverages, spices and condiments; food processing methods � soaking, sprouting, grinding, cutting, fermentation, boiling, steaming, roasting, broiling, braising, barbecueing, frying, baking; effect on composition and nutritive value of foods, hay box, solar cooker, pressure cooker and microwave ovens; sensory evaluation of products.
Practical: Weighing and measuring of food items � flours, cereals, pulses, sugar ,oils and other liquid foods; preparation of recipes using cereals and cereal products; pre-treatment and processing of pulses- germination, fermentation; preparation of recipes using pulses, fruits, vegetables, fish, eggs and meat; preparation of baked foods, beverages, milk based products including burfi and gulab jamun, frozen and non- frozen deserts; standardization and sensory evaluation of recipes made from non-conventional foods; market survey of raw and processed foods available, their cost.
|
| FRM.101 Principles of Family Resource Management 2(2+0) |
|
Definition scope and significance of family resource management; family, its types, stages of family life cycle; concepts of management: values, goals, standards, resources; management process: planning, organizing, controlling and evaluation; time management : time plan ,steps and types of activities; Energy management: efforts, energy requirement for household activities; work curve; fatigue: types, avoidance of fatigue; decision making process, types and steps in decision making, factors affecting decision making; work simplification techniques and classes of change.
|
| C T-101 Fundamentals of Clothing Construction 3(1+2) |
|
Equipments and accessories used in clothing construction: their care and use with special reference to sewing machine, common defects, general repair; clothing construction terminology; construction processes: their suitability for different fabrics and clothing articles; preparation of fabrics for layout and cutting; importance and functions of clothes; clothing requirements of infants and toddlers, pre-schoolers and elementary school children.
Practical: Demonstration on: sewing equipments and tools, sewing machine and its care; preparation of samples of basic hand stitches, machine stitches, edge finishing, fullness, finishing of necklines, placket opening, fasteners, mending and patching; taking body measurements; demonstration on the preparation and lay out of different fabrics of plain, print, plaid,check, lines; drafting, cutting and stitching of different children�s garments: bib, panty, bloomer, frock, adaptation of bodice block into jhabla, designed frock, apron and laundry bag.
|
| HDFS 101 Prenatal Care and Infant Development 2(1+1) |
|
Introduction to human development � concepts and principles, role of heredity and environment; need and scope of human development; stages of human development; prenatal care and development-signs and symptoms of pregnancy, prenatal hazards, signals and remedial measures ; child birth process; post natal care of mother and child, care of baby during infancy- normal new born and premature; social -emotional development and behavior; acquisition of language ability; methods of child�s study; importance of early stimulation.
Practical: Visit to well-baby clinics to observe new born babies, visit to maternity wards; observation of new born babies and premature babies; demonstration of baby�s feed, bathing, dressing and bed making; infant assessment, anthropometry, use of Nancy Bailey�s scale for physical, motor, mental and behavior assessment, using Vineland social maturity scale, preparation of infant stimulation kit; visit to cr�che; video shows on child birth.
|
| HEE-101 Introductory Home Science & Extension Education 2(2+0) |
|
Meaning, importance, need and philosophy of Home Science education. Areas of Home Science with its structural functions and relationship with other biological, social, physical and agricultural sciences. Historical development and present status of Home Science Education with special reference to Home Science colleges in State Agricultural Universities. Home Science as a subject and discipline, Home Science institutions, Home Science Association of India, Changing trends and future challenges of Home Science education. Role and scope of Home Science in general and of each area of Home Science in specific towards vocational preparation, self-employment and rural development.
Meaning of extension education and its relationship with other sciences and subject matter area of Home Science Extension education as a discipline with special reference to Home Science Extension Education and its contributions towards development of rural families/households, Historical development of community development and extension education programmes in India, philosophy, principles, objectives and selected concepts of extension education, selected rural development programmes of Government, ICAR, Voluntary organizations and State Agricultural Universities for women, youth and children with special reference to role of Home Science Extension in community building for upliftment of rural families.
|
|
Semester - II
|
| Stat. 102 Elementary Statistics 3(2+1) |
|
Statistics: Its meaning, definition and importance in Home Science,Central tendency and Dispersion, Distribution: Normal, Binomial and Poisson, Test of significance: t, z and x2
Non parametric test: Sign test, and signed rank test, Bivariate population, Correlation, rank correlation and Regression, Sampling : Introduction, Simple random, stratified and multistage sampling, sampling Vs census, sampling and non sampling error.
Practical
Problems related to topics covered in theory.
|
| FSN-102 Introduction to Human Nutrition 3(3+0) |
|
Relationship of nutrition to health, growth and human welfare; definitions of terms used in nutrition; brief history of nutrition; recommended dietary allowances for Indians; classification, function, sources, requirements and effects of deficiency and excess of carbohydrates, fats and proteins; importance of water in nutrition; digestion and absorption of foods, energy value of foods and energy expenditure of individuals; vitamins and minerals- classification, functions, sources, deficiencies and toxicity.
|
| FRM.102 Family Finance Management and 4(3+1) Consumer Education |
|
Introduction to textiles; textile fiber-its classification; terminology used in textiles; processing and manufacturing method, properties and use of different textile fibers-cotton, silk, wool, rayon, polyester, acrylic, other minor fibers; labels and tags used in textiles; spinning method-mechanical and chemical; yarn classification, characteristics and their use; method of fabric construction-weaving, knitting, lace making, felting, non-woven; consumer application, use and care of textiles; laundry equipment, their use and care; principles and methods of washing and finishing; stain removal-principles, classification and techniques; cleansing agents-water, detergent, soaps and other; laundry reagents-acidic, alkaline reagents and bleaching agent; additives used in laundry-stiffening agent and blueing; principles of dry cleaning � use of absorbents and solvents; introduction to textile finishes; common finishes used in textiles; disinfection and storage of clothes.
Practical: Identification of textile fibers- visual test, microscopic test, burning test, chemical test; study of yarns � types, yarn size; thread count, bow, skewness; study of common fabrics available in the market; removal of common stains from different fabrics; demonstration on laundry equipments; washing, finishing and storage of following textile articles: cotton, silk, wool, synthetic, other special articles-zari, embroidered fabric, lace; desizing and scouring of yarn and fabric; bleaching of cotton; visit to processing unit and report writing.
|
| HDFS 102 Early Childhood Development, Care and Education 4(2+2) |
|
Meaning, characteristics and significance of early childhood years; physical and motor development and factors affecting, cognitive development � stages of cognitive development by Piaget, cognitive units, cognitive processes; language development, factors affecting cognitive and language development; socio-emotional development- classification of emotions by Bridges, age specific emotions and their characteristics; concept of socialization and disciplinary practices, common behavior problems, factors affecting socio-emotional development; moral development � stages and influencing factors; personality development- concept, pattern, self concept, self esteem, role of family and society in shaping personality; early childhood education; significance of early childhood education; history of early childhood education and contribution of western and Indian education in promoting early childhood education; programme planning � content of curriculum, basic principles and significance of annual, monthly, weekly and daily planning; outdoor and indoor activities to promote all the developments; fostering creativity in children; importance and types of play; arrangement and maintenance of nursery school equipment and records; role and qualities of early childhood personals; types of early childhood care centers; parental involvement in early childhood education and care programmes.
Practical: Observation and recording of physical and motor development; cognitive development and language development; socio-emotional development; personality development and conducting activities to promote all the developments i.e. physical, motor, cognitive, language, socio-emotional and personality development; visit to an early childhood education center and recording the observation; observation of a PTA meeting being conducted; programme planning; making resource files for various early childhood education activities.
|
| HEE-102 Communication and Instructional Technology 4(2+2) |
|
To impart knowledge regarding, Origin, meaning, definition, functions and problems of communication; Communication media � their function, limitations and selected classifications; Instructional media, their functions, limitations and selected classifications; Different types of audio-visual aids, their meaning, definition, types, advantages, limitations and use in communication.
Practical: To familiarize their students with different types of accessories used for preparing communication media; To select, plan, prepare and use different audio-visual aids; To develop ability to prepare and present individualized and group instructions.
|
Semester - IV
|
| Econ.202 Marketing and Sales Management 3(2+1) |
|
Meaning, significance and importance of markets and marketing; Marketing functions; Exchange, functions of physical supply and facilities functions; Salient features of different market situations/structures; Marketing management process; Marketing mix and marketing environment; Marketing information: Importance, concepts, characteristic and components; Buyer behavior; motives and factors influencing Channels of distribution : Middlemen, Direct selling; Demand and sales forecasting : Methods pricing decisions; Product planning: Meaning; product concept and dimension; produce policy; product related strategies: Branding, Trade name, packing, warranty and guarantee; Product promotion: Techniques; Sales management: Sales promotion mix, features of salesmanship, type of salesman, pre-requisites of selling after sales services; Advertising : Nature and scope, classification and types, media and media selection, advertising budget.
Practical: Study of different markets; Study of sales promotion techniques; Comparative study on package material and packaging techniques; Critical analysis of advertisement; Preparation of advertisement; project work on consumer feedback on marketing and sales techniques.
|
| Comp 202 Introduction to Windows based Applications 3(1+2) |
|
Introduction to Windows 98, MS Excel 97, MS Power Point and Statistical package (SPSS) and its application.
Practical: Handling package of windows 98, MS Excel, MS power point and Statistical package (SPSS). Solution of problems using above packages.
|
| FSN-202 Principles of Food Preservation 3(1+2) |
|
Importance and scope of food preservation; principles and methods of preservation; food additives, preservatives, antioxidants, colouring matter, emulsifying agents, selection and purchase of fruits and vegetables for preservation; causes of food spoilage and factors affecting it; storage and spoilage of preserve foods; effect of processing, preservation, storage on various nutrients; quality control and its importance; quality standards; sampling and specifications of materials/products to be used for testing the quality; unit operations in food processing, packaging of processed food-materials and methods.
Practical: Preparation of ready-to-serve beverages, jams, jellies, marmalades,, murrabbas, pickles, chutneys, squashes, cordials, sauces; drying/dehydration of fruits and vegetables; demonstration of canning of fruits and vegetables; bottling of fruit juices; preservation of animal food: meat, eggs, fish, milk; sensory evaluation of preserved products; identification of spoilage and microbial count of a spoilt sample (after developing the format); preparation of concentrates; visit to food processing unit.
|
| FRM.202 Art Principles and Interior Enrichment 2(1+1) |
|
Elements of art and principles of design: their application in homes; Colour, properties of colour: hue, value and intensity; colour schemes; furniture: types of material, selection and arrangement; wall, floor and window treatment; accessories, flower arrangement, table setting.
Practical: Development of designs, colour wheel and planning colour schemes for different rooms; alpana, rangoli; pottery painting and decoration; paper cutting for decorating a house for special occasions, use of waste materials for making utility and decorative articles; care, maintenance and arrangement of furniture for different rooms; window treatments, table setting, napkin folding, flower arrangement.
|
| CT-202 Fundamentals of Textile Designing 3(2+1) |
|
Weaving-its principles and the basic weaves; introduction to basic hand embroidery stitches; knitting-principle and classification; knitting machines their nomenclature and uses; introduction to dyeing and printing; classification of dyes-indigenous dyes, synthetic dyes; types of synthetic dyes; methods of dyeing and printing; loom and its parts, weaving accessories.
Practical: Preparation of fabrics for dyeing; tie and dye, block printing; preparation of yarn for weaving; preparing the warp, setting the warp on the loom; weaving samples of plain weave; knitting machine and its parts; accessories and their use; setting of machine, needle position, tension dial on carriage; patterns- making sample of tuck stitches, slip stitches, multi coloured knitting; preparing samples of hand knitting techniques; preparing samples of embroidery hand stitches.
|
| HDFS 202 Dynamics of Marriage and Family 3(2+1) |
|
Marriage: Understanding the institution of marriage; readiness for marriage- physiological, social, psychological, economical and other factors; meaning definition, purpose, motives and functions; types of marriage; preparation for marriage in different, changes in modes of selecting suitable partner, premarital association and premarital guidance and counseling; marriage in different Indian societies and role of customs; marital harmony and personal compatibility in marriage; different life styles � alternative to marriage, single hood, consensual unions and their socio-emotional implications; family- orientation to family studies; origin, evolution, meaning, definition of family institutions and concept of family life cycle; structure and forms of families across different countries-tribal, rural and urban; brief introduction to typical and alternate forms of families � patriarchal, single-parent, weakened, dual earning career families, childless, reconstituted surrogate and atypical family; laws related to marriage and family; stages of family life cycle; changing needs of individuals and functions of family at different stages of family life cycle: beginning, establishment and child bearing, expanding families with pre-school children, school-age and teenage families, contracting, launching families, families in retirement and empty nest; family disorganization, its causes and consequences, marriage and family counselling.
Practical: Film shows, lectures and panel discussion by resource persons on the following topics: need for preparation for marriage and sex education; survey, appraisal of existing popular literature, media to trace out trends; interviewing families of different background for understanding changing functions of families; cultural diversification and marital traditions in India; talk on marriage and family laws; preparing a survey Performa and studying at least ten families (cross section of the family life cycle stages), family members at different stages.
|
| HEE-202 Programme Development for Rural Families 3(2+1) |
|
To impart knowledge of: Concept of programme development, scope, principles and objectives; Steps of programme planning, organizing, supervising, monitoring and evaluation; Leadership development and qualities of leader; Role of extension agencies for planning and implementing programmes with special reference to rural families.
Practical: To develop abilities among students to: Establish rapport with rural families; plan and prepare Performa for identifying need based programme for rural families; Conduct household surveys and organizing group demonstrations.
|
|
Semester - IV
|
| Econ.202 Marketing and Sales Management 3(2+1) |
|
Meaning, significance and importance of markets and marketing; Marketing functions; Exchange, functions of physical supply and facilities functions; Salient features of different market situations/structures; Marketing management process; Marketing mix and marketing environment; Marketing information: Importance, concepts, characteristic and components; Buyer behavior; motives and factors influencing Channels of distribution : Middlemen, Direct selling; Demand and sales forecasting : Methods pricing decisions; Product planning: Meaning; product concept and dimension; produce policy; product related strategies: Branding, Trade name, packing, warranty and guarantee; Product promotion: Techniques; Sales management: Sales promotion mix, features of salesmanship, type of salesman, pre-requisites of selling after sales services; Advertising : Nature and scope, classification and types, media and media selection, advertising budget.
Practical: Study of different markets; Study of sales promotion techniques; Comparative study on package material and packaging techniques; Critical analysis of advertisement; Preparation of advertisement; project work on consumer feedback on marketing and sales techniques.
|
| Comp 202 Introduction to Windows based Applications 3(1+2) |
|
Introduction to Windows 98, MS Excel 97, MS Power Point and Statistical package (SPSS) and its application.
Practical: Handling package of windows 98, MS Excel, MS power point and Statistical package (SPSS). Solution of problems using above packages.
|
| FSN-202 Principles of Food Preservation 3(1+2) |
|
Importance and scope of food preservation; principles and methods of preservation; food additives, preservatives, antioxidants, colouring matter, emulsifying agents, selection and purchase of fruits and vegetables for preservation; causes of food spoilage and factors affecting it; storage and spoilage of preserve foods; effect of processing, preservation, storage on various nutrients; quality control and its importance; quality standards; sampling and specifications of materials/products to be used for testing the quality; unit operations in food processing, packaging of processed food-materials and methods.
Practical: Preparation of ready-to-serve beverages, jams, jellies, marmalades,, murrabbas, pickles, chutneys, squashes, cordials, sauces; drying/dehydration of fruits and vegetables; demonstration of canning of fruits and vegetables; bottling of fruit juices; preservation of animal food: meat, eggs, fish, milk; sensory evaluation of preserved products; identification of spoilage and microbial count of a spoilt sample (after developing the format); preparation of concentrates; visit to food processing unit.
|
| FRM.202 Art Principles and Interior Enrichment 2(1+1) |
|
Elements of art and principles of design: their application in homes; Colour, properties of colour: hue, value and intensity; colour schemes; furniture: types of material, selection and arrangement; wall, floor and window treatment; accessories, flower arrangement, table setting.
Practical: Development of designs, colour wheel and planning colour schemes for different rooms; alpana, rangoli; pottery painting and decoration; paper cutting for decorating a house for special occasions, use of waste materials for making utility and decorative articles; care, maintenance and arrangement of furniture for different rooms; window treatments, table setting, napkin folding, flower arrangement.
|
| CT-202 Fundamentals of Textile Designing 3(2+1) |
|
Weaving-its principles and the basic weaves; introduction to basic hand embroidery stitches; knitting-principle and classification; knitting machines their nomenclature and uses; introduction to dyeing and printing; classification of dyes-indigenous dyes, synthetic dyes; types of synthetic dyes; methods of dyeing and printing; loom and its parts, weaving accessories.
Practical: Preparation of fabrics for dyeing; tie and dye, block printing; preparation of yarn for weaving; preparing the warp, setting the warp on the loom; weaving samples of plain weave; knitting machine and its parts; accessories and their use; setting of machine, needle position, tension dial on carriage; patterns- making sample of tuck stitches, slip stitches, multi coloured knitting; preparing samples of hand knitting techniques; preparing samples of embroidery hand stitches.
|
| HDFS 202 Dynamics of Marriage and Family 3(2+1) |
|
Marriage: Understanding the institution of marriage; readiness for marriage- physiological, social, psychological, economical and other factors; meaning definition, purpose, motives and functions; types of marriage; preparation for marriage in different, changes in modes of selecting suitable partner, premarital association and premarital guidance and counseling; marriage in different Indian societies and role of customs; marital harmony and personal compatibility in marriage; different life styles � alternative to marriage, single hood, consensual unions and their socio-emotional implications; family- orientation to family studies; origin, evolution, meaning, definition of family institutions and concept of family life cycle; structure and forms of families across different countries-tribal, rural and urban; brief introduction to typical and alternate forms of families � patriarchal, single-parent, weakened, dual earning career families, childless, reconstituted surrogate and atypical family; laws related to marriage and family; stages of family life cycle; changing needs of individuals and functions of family at different stages of family life cycle: beginning, establishment and child bearing, expanding families with pre-school children, school-age and teenage families, contracting, launching families, families in retirement and empty nest; family disorganization, its causes and consequences, marriage and family counselling.
Practical: Film shows, lectures and panel discussion by resource persons on the following topics: need for preparation for marriage and sex education; survey, appraisal of existing popular literature, media to trace out trends; interviewing families of different background for understanding changing functions of families; cultural diversification and marital traditions in India; talk on marriage and family laws; preparing a survey Performa and studying at least ten families (cross section of the family life cycle stages), family members at different stages.
|
| HEE-202 Programme Development for Rural Families 3(2+1) |
|
To impart knowledge of: Concept of programme development, scope, principles and objectives; Steps of programme planning, organizing, supervising, monitoring and evaluation; Leadership development and qualities of leader; Role of extension agencies for planning and implementing programmes with special reference to rural families.
Practical: To develop abilities among students to: Establish rapport with rural families; plan and prepare Performa for identifying need based programme for rural families; Conduct household surveys and organizing group demonstrations.
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