Objectives :
(1) To acquaint the students with basic unit operations in
cookery.
(2) To acquaint knowledge concerning introduction and importance of food
science.
(3) Develop ability in preparing various food product.
(4) To aware the student about food processing.
(5) To Provide knowledge about various additives like leavening agent, flavoring
agent, coloring agent etc.
Unit - 1
(A) Introduction & Definition of Food Science
(B) The role of food in relation to health of individual nutritive quality
digestibility and sanitary quality.
(C) Palatability of food and measurement of acceptance by :
(a) Testing
(b) Appearance
(c) Smell
(d) Test
(e) Sensory methods like.
(A) Analytical or objective methods.
(1) Difference Test
(2) Rutting Test
(3) Quality Test
(B) Subjective Methods .
(1) Preference Test
(2) Ecdonic Scale
Unit - 2
(A) General structure and composition of cereals like
wheat & Rice. Its nutritive alve It's Various product's like whole
wheat flour, maida, semolina, macron product, gelatin formation.
(B) Rice - It's Product's like parboiled Rice, Parched rice puffed rice, Flake
Rice.
(C) Composition & Structure of starch.
(D) Better and dough - types & flour, Nutritive, value of flour, leavening
agents, general methods for mixing butters and
dough structure of butter and doughs.
(E) Pulse cookery :
- Processing of Pulse.
- Decortications, soaking of pulses.
- Germination & Fermentation.
- Toxic Constituents of Food Stuffs Soybean & It's products.
Unit - 3
(A) Food Additives
(B) Leavening agents
(C) Gelatinizaltion & Gel Formation
(D) Colloids
(E) Emulsion
(F) Egg Cookery : Structure of Egg. Composition of Egg. in cookery.
Unit - 4
(A) Fruits and Vegetables :
- Fruits
- Classification, composition and nutritive value.
- Changes during repairing.
- Use of fruit in cookery.
B) Vegetable - classification structure and composition, Nutritive value,
preparation and changes during cooking and
vegetable pigments.
(C) Milk and Milk Products :
- Composition, Nutrive value of various nammales milk.
- Properties of Milk.
- Processing and products of milk
- Types of Milk & Milk products.
- Use of milk in food preparation.
Unit - 5
(A) Sugar and Sugar Cookery :
- Classification & properties of sugar.
- Nutrive value of its
- Digestibility of sugar
- Use of sugar in sugar preparation crystalline
candies, fondant, fudge,
non crystalline candies, brittles, caramels
toffy.
(B) Fats, oil & Nuts :
- Composition and properties of fats and oil.
- Processing of fats.
- Nutritive value and digestibility of fruit and oils.
- Flavour of fats & oil.
- Rancidity of fact & oil.
- Frying of fat & fat in emulsion.
Nuts : Nuts of food processing of nuts and use in cookery.
(C) Spices and Beverages :
- Role of spices and Baverages.
- Classification of Beverages.
- Importance of spices & Beverages in relation to nutrients.
PRACTICAL
(1) Estimate of glutting content from wheat flour and its
cookery.
(2) - Cereal and cereal cookery use of leavening agent in cookery.
- Starch cookery gelatination of starch.
- Sugar cookery - crystallization of sugar preparation of syrup,
preparation of candy crystallization and non
crystalline candy and preparation of some special sweets using
sugar.
- Egg. Cookery : Soft and heard boiled egg, fried egg. poached egg. custard,
omelet and cake. Use of egg. as a
binding agent thickening agent emulsifying agent.
- Fruit cookery : Effect of cooking on fruits and its browning reaction.
- Vegetables : effect of cooking on various pigment of vegetables in
various medium Alary, Acid, Distilled water etc.
- Milk cookery : effect of cooking on milk factors affecting on
preparation of pannier from milk.
- Pulse cookery : cooking of dry sprouted and fresh pulse, effect of
cooking on pulse in various medium.
Fats & Oils :
Use of emulsion in cookery.
Reference Books :
(1) Food
science by B. Srilaxmi New Age International (P)
Ltd., Publishers, New Delhi.
(2) Experimental Cooking - Lawe, Badie.
(3) Foods Selection and Preparation Sweedam and Makeller.
(4) Hand Book of food science and experimental.
Foods : By M. Swaminatham - Bappco the Bangalore Printing and Publishing Co. Ltd. 88, Mysore Road, Banglore.
Objectives :
(1) To develop understanding regarding curriculum
development in Home Science.
(2) To develop understanding the concept of extension.
(3) To develop understanding regarding community development programmes.
Unit - 1
(1) Curriculum development in Home Science :
- Meaning & Definition of curriculum.
- Educational Objectives for Home Science.
- Goal of curriculum development.
- Goal of utilities.
- Goal of cultural
- Goal of psychological
- Principal curriculum development
- Logical, Importance, Changes.
- Varibility, Intergration.
- Points to consider for preparation of curriculum.
Unit - 2
(1) Teaching methods in Home Science :
- Lecture Method.
- Demonstration Method.
- Discussion Method.
- Laboratory Method.
- Workshop Method.
- Project Method.
- Field Trip Method.
- Assignment Method.
Unit - 3
(1) Nor-formal Education for children and woman :
- Concept of non-formal education.
- Need and Importance of non-formal education for children and woman.
- Non-formal education programe at local, State Level, and National Level.
- A brief review of methods and media of non formal education for children
and woman.]
Unit - 4
(1) Evaluation in Home Science :
- Meaning and definition of evaluation.
- Characteristics of evaluation process.
- Steps in evaluation process.
- Use of evaluation.
- Evaluation techniques like :
- Rating scale.
- Anecdotal Reports or Records.
- Check list.
- Socio-gram.
- Observing.
- Projective Test.
- Achievement Test.
Unit - 5
(1) Co-relation of Home Science with other subjects.
(2) Innovations in Home Science Education.
- Home Science Environmental Education.
- Home Science Occupational Education.
- Home Science Education Children.
Reference Books :
(1) VeIF;S|D o l;wWF\TF[
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I]lGJl;"8L U|\YlGDF"6 AF[0"4
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(2) Bremback, Cole S and Grandstolt Marvin, Non
formal Education as on alternative to schooling (Programme of
studies in non formal education Discussion Paper No. 4) Michigan state
University, 1974).
(3) Naik J.P. Some perspectives on non formal education applied publication.
Objectives :
(1) To prepare student to understand the common behavioral
problems faced during early age.
(2) To train them as a teacher.
(3) To prepare them to work with pre school children.
(4) To develop desirable personal qualities in student.
Unit - 1
(1) Mental Development and Intelligence :
- Mental Development during childhood.
- The nature of intelligence.
- Factors affecting on intelligence.
- Socio economic level.
- Sex
- Health
- Education
- Stimulating intelligence
- Measurement of intelligence.
(2) The Science of Child study
- Significance of child study.
- Pre-scientific attitude towards the child.
- Modern approaches to child study.
- Purpose of studding children changing concept of child hood.
Unit - 2
(A) The development of personality.
- Self concept.
- The personality pattern.
- The development of personality.
- Factors affecting on personality development.
- Personality Education.
- Achievement.
- Friendship.
- Love.
(B) Development of Art Communication.
- Beginning of inter communication.
- The development of Speech pattern.
- The development of Reading ability.
- The development of written expression.
Unit - 3
(A) Development of Emotional behavior :
- Emotion - constructive or destructive.
- Emotion - as a social process.
- Emotion - as a language.
- Emotional Maturity.
- The positive development of emotion.
- Fear, anxiety, anger, jellosy, sadness, soyness, stimulation.
- The tender emotion.
- Development of emotional and self contract.
Unit - 4 Social Development :
(A) Measuring and Nature of social development.
(B) Importance of social experience of child in childhood.
(C) Criteria of Social development.
- Social Maturity.
- Social Conformity.
- Social Adjustment.
- Social Interaction.
- Social Participation.
(D) Stage of social development in babyhood in early childhood and late
childhood adolescence.
(E) Factors influencing social development.
Unit - 5
(A) Problems of psychological adjustment.
(B) Meaning and process of adjustment.
(C) Types of adjustment.
- Constructive adjustment.
- Substitute adjustment.
- Mental mechanism.
(D) Adjustment and problems.
* Ways of adjustment.
(1) Direct coping - Aggression.
- Compromise.
- Withdraw.
(2) Mental Mechanism.
Reference Books :
(1) Bal Manovigyan : Bal Vikas
Child Psychological : Child Development by Dr. Priti Verma, Dr. D.N. Shrivastava.
(2) Gassed and tib infant and child in the culture today (Latest ed.)
(3) Green and words, nursery school, Handbook for parents and teacher.
(4) Read, Katherine, The nursery school W.B. Saunders Co. (Latest Ed.)
(5) Landreath, Education of the young child.
(6) Bernard spdek new direction in teaching in the K.G.
(7) Forester and headily education in the kinder garden.
(8) Date, skipper, good school of young.
Objectives :
To enable student to
(1) Preparing students in development skills in decorating
a home.
(2) To provide knowledge about land scalping.
Unit - 1
(1) Current trends to interior design and its relation to
architecture.
- Building, planning designing of rooms from functional point of view and
from vastushatra point of view.
- Agronomical considerations in house design.
- Wood centre arrangements and effective storage planning in home.
- Factors considered while planning residential professional and
commercial places.
- Financial consideration in building construction.
- Types of loans.
- Agencies giving loans and their merits and demerits.
- Economy in building construction and its method.
Unit - 2
(1) Alternative means or importing home furnishing
conditions :
- Elimination.
- Concealment.
- Rearrangement.
- Supplementation (with new items)
(2) Materials and finishes :
Woods, glass, plastic, Acrylics, metals, emphasis to be given to their
characteristics adaptability are use in
interiors special finishes like staining laagering melamine etc.
Unit - 3
(1) Walls, floor and window treatment factors :
- Affecting the arrangement of to back ground.
- Floor coverings.
- Wood flooring.
- Bricks tiles.
- Stone floors.
- Resilient Flooring.
- Carpets and rugs.
- Decoration of walls and ceiling.
- Walls - Paint
- Wall Paper
- Wood Panels
- Laminates
- Fabrics
- Polystyrene wall and ceiling tiles.
- Ceramic tiles.
- Moshic tiles.
- Linoleum.
Unit - 4
(1) Lighting Arrangement in Homes :
- Characteristics of light.
- Discharge source of light.
- Measurement of light.
- Needs of lighting in Home.
- Types of Internal Lighting.
- Lighting arrangement in different rooms.
(2) Services :
Services in reduction to interiors like water drainage plumbing and electricity.
Unit - 5
(1) Land
Scalping :
- Importance of land scrapping.
- Objectives of land scrapping.
- Factors affecting to land scrapping.
- Process of land scrapping.
- Types of fencing.
- Preparation of lawn in the garden.
- Types of land scalping.
(2) Kitchen Gardening.
Importance of kitchen gardening.
- Location.
- Size.
- Planning and lay out of Kitchen garden.
- Basic requirements of kitchen gardening.
- Advantages of kitchen gardening.
- Points to keep in mind while kitchen gardening.
- Tools equipment used in gardening.
PRACTICAL
Floor plan for
1. Raw House
- Tenement.
- Flat.
- Bang low.
2. House plan of different shapes with interior decoration. 'H' Shape, 'U'
Shape.
3. Electric and plumbing plan of different houses.
- Low Cast.
- Middle Cast.
- Upper middle cast.
- Rich cast.
4. Different types of land scape plan.
- Formal land scap.
- Informal land scap.
- Kitchen gardening.
5. Different types of curtains for different windows and doors.
Reference Books :
1. Family finance :
Bang low, Hayward.
2. House its of plan apery.
3. Home Furnishing : Ruth, Anna, Tong.
4. Modern Ideal Homes for Indiages : L.S. Dashpavde.
5. Planning of House : Faulkner S.
6. Introduction to Home Furnishing : Bill V.K.S.
7. Inside today's home Faulkner : R. Feculence.
8. Town Planning : Rangwala Character Book stoll, Anand, 1974.
9. Town and country planning housing Medck N.V. and Ambedkar V.N. Arient Longman,
1979.
10. The are of interior designing Bill V.K.