DIPLOMA IN HOME SCIENCE
SCHEME OF INSTRUCTION AND EXAMINATION
I SEMESTER
SubjectCode / Name of the
Subject / Instruction Periods/ Week / Total Periods /
Semester / Scheme of Examination
Theory /
Practicals / Duration (hrs) / Sessional Marks / End
Exam
Marks / Total
Marks
THEORY
HS-101 / ENGLISH-I / 3 / - / 45 / 3 / 20 / 80 / 100
HS-102 / NUTRITION / 3 / - / 45 / 3 / 20 / 80 / 100
HS-103 / TEXTILE SCIENCE / 3 / - / 45 / 3 / 20 / 80 / 100
HS-104 / PRINCIPLES OF CHILD DEVELOPMENT / 3 / - / 45 / 3 / 20 / 80 / 100
PRACTICALS
HS-105 / FOOD SCIENCE
LAB / -- / 04 / 60 / 3 / 40 / 60 / 100
HS-106 / DRAWING AND SKETCHING LAB / -- / 08 / 120 / 3 / 40 / 60 / 100
HS-107 / BASIC STITCHES AND SEWING SKILLS LAB / -- / 08 / 120 / 3 / 40 / 60 / 100
HS-108 / HAND EMBROIDERY LAB / -- / 03 / 45 / 3 / 40 / 60 / 100
HS-109 / BASICS OF BEAUTY CLINIC LAB / -- / 04 / 60 / 3 / 40 / 60 / 100
HS-110 / COMPUTER FUNDAMENTALS LAB-I / -- / 03 / 45 / 3 / 40 / 60 / 100
TOTAL / 12 / 30 / 630 / -- / 320 / 680 / 1000
HS-101 – English-I Common to all Branches.
HS-103 – Textile Science Common for DHS & DCT.
HS-110 – Computer Fundamentals Lab- I Common for all Branches.
English -I
(Common to All the Branches)
First Semester
Subject Code : HS-101
No. of periods per week : 03
No. of periods per Semester : 45
TIME SCHEDULE
S. No / Major Topics / No. of Periods / Weightage of Marks / Short Answer Questions / Essay Type Questions1. / Speaking / 9 / 26 / 8 / 1
2. / Grammar / 22 / 34 / 12 / 1 (Questioning)
3. / Reading / 6 / 20 / - / 2
4. / Writing / 8 / 40 / - / 4 (2 from paragraph writing,
2 from letter writing)
Total / 45 / 120 / 20 / 8
Objectives and Key Competencies
Sl. No. / Name of the Unit / Objectives / Key Competencies01 / Need for English / · Understand the need to learn English
· Find solutions to some problems of Learning English / · Know the need to learn English
· Identify the problems students face in learning |English
· Discuss the various solutions to overcome them
02 / Classroom English / · Identify expressions useful in the classroom
· Use classroom expressions meaningfully / · How to greet the teacher and other students
· Learn the expressions frequently used by the teacher
· Practise to express one’s ideas in English
03 / Expressing Feelings / · Express feelings
· Speak about what others feel / · Know the structures to express feelings
· Use the vocabulary related to feelings
04 / Expressing Likes and Dislikes / · Express likes and dislikes
· Express likes and dislikes of others / · Study the different ways to express likes and dislikes
· Learn several words and phrases to express likes and dislikes
05 / Making requests / · Learn some ways of making requests
· Learn some ways of offering help / · Examine the various structures to make requests
· Learn to make requests in formal and informal situations
06 / The Mighty Mountain and Little Lads of Telangana / · Comprehend the central idea
· Learn about Expeditions / · Understand the main idea
· Practise to read aloud
· Learn new vocabulary
07 / Adventures of Toto / · Read and comprehend the main idea
· Appreciate a humorous narrative / · Understand the central idea
· Learn to make inferences
· Learn new vocabulary
· Complete a story
08 / Tiller Turns Engineer – An Innovation / · Read and understand the main idea
· Improve vocabulary / · Focus on minute details
· Develop innovative skills
· Present one’s view
09 / The Present Tense- I / · Differentiate between time and tense
· Describe habits and facts / · Learn the three broad categories of tense
· Learn the action words and auxiliary words
· Learn the simple present tense structure
· Talk about routine, habits and facts
· Make negative sentences
10 / The Present Tense- II / · Describe the actions happening in the present
· Describe past actions as relevant to the present / · Express the actions happening in the present
· Express the actions that have been completed in the recent past
· Make sentences in the present perfect continuous tense
NUTRITION
Subject Title : Nutrition
Subject Code : HS-102
Periods / Week : 03
Periods / Year : 45
TIME SCHEDULE
S.No. / Major Topics / No. of Periods / Weightage of marks / No. of Short Questions / No. of Essay Questions1 / Introduction to Nutrition / 04 / 08 / 04 / -
2 / Carbohydrates and Energy / 10 / 26 / 03 / 02
3 / Proteins / 10 / 18 / 04 / 01
4 / Lipids (Fats) / 07 / 14 / 02 / 01
5 / Vitamins / 07 / 26 / 03 / 02
6 / Minerals and Water / 07 / 28 / 04 / 02
Total / 45 / 120 / 20 / 08
OBJECTIVES: On completion of the study of the subject the student will be able to:
1.0 INTRODUCTION TO NUTRITION.
1.1 Define the terms Food, Nutrition, Nutrients, Health, Diet, Nutrient requirement, RDA, Adequate
Nutrition, Optimum Nutrition, Nutritional Status, Malnutrition (Under Nutrition and Over
Nutrition), Dietary Supplement, Enrichment, Complementation, Supplementation, Metabolism,
Glycolysis, Glycogenesis, Glycogenolysis, Gluconeogenesis, Ketone bodies, Ketosis and
Ketonuria.
1.2 Explain the functions of Food and Nutrients.
2.0 CARBOHYDRATES AND ENERGY.
2.1 Define the term Carbohydrates.
2.2 Mention the composition of Carbohydrates.
2.3 Classify the Carbohydrates into Mono saccharides, Disaccharides and
Polysaccharides.
2.4 Explain the functions of Carbohydrates.
2.5 Mention the requirements and sources of Carbohydrates.
2.6 Define Energy and Basal Metabolic Rate (BMR).
2.7 Explain the factors affecting Basal Metabolic Rate (BMR).
2.8 Define the terms “Specific Dynamic Action” (SDA) and “Kilo Calorie”.
2.9 Explain the effect of deficiency or excess intake of Carbohydrates.
2.10 Describe the metabolism of carbohydrates.
COURSE CONTENT:
1.0 INTRODUCTION TO NUTRITION: Definition of the terms Food, Nutrition, Nutrients, Health,
Diet, Nutrient requirement, RDA, Adequate Nutrition, Optimum Nutrition, Nutritional Status,
Malnutrition (Under Nutrition and Over Nutrition), Dietary Supplement, Enrichment,
Complementation, Supplementation. Metabolism, Glycolysis, Glycogenesis, Glycogenolysis,
Gluconeogenesis, Ketone bodies, Ketosis and Ketonuria. Functions of Foods and Nutrients.
2.0 CARBOHYDRATES AND ENERGY: Carbohydrates-Definition, Composition, Functions,
Requirements and Sources. Energy- Definitions, Basal metabolic rate (BMR), Factors
affecting BMR, Specific Dynamic Action, Kilo Calorie definitions. Digestion, Absorption and
Metabolism. Effect of deficiency or excess intake of carbohydrates, Protein energy
malnutrition.
REFERENCE BOOKS:
1. B. Srilakshmi, 2007 Food Science 4 th Edition,
New Age International (P). Publishers, New Delhi.
2. B. Srilakshmi, 2006 Dietetics - 4 th Edition,
New Age International (P) Limited. Publishers, New Delhi.
3. Thangam Philip 2005 Modern cookery for teaching and the trade, Volume 1,
Orient Longman (P) Limited, Chennai.
4. Premlata mullick, 2012 Text Book of Home Science, 3rd edition,
Kalyani Publishers, New Delhi.
TEXTILE SCIENCE
Subject Title : Textile Science
Subject Code : HS-103
Periods / Week : 03
Periods / Sem : 45
TIME SCHEDULE
S.No. / Major Topics / No. of Periods / Weightage of marks / No. of Short Questions / No. of Essay Questions1 / Classification of Textile Fibres / 10 / 28 / 04 / 02
2 / Identification of Textile Fibres / 08 / 18 / 04 / 01
3 / Weaves / 07 / 28 / 04 / 02
4 / Water / 05 / 04 / 02 / --
5 / Stiffening Agents / 08 / 14 / 02 / 01
6 / Fabric Finishes / 07 / 28 / 04 / 02
TOTAL / 45 / 120 / 20 / 08
OBJECTIVES: On completion of study of the subject the student will be able to:
1.0 CLASSIFICATIONOFTEXTILEFIBRES AND YARNS.
1.1 Define the terms Textiles, Fibre, Staple, Filament and Yarn.
1.2 Define the Classification of Textiles fibres.
1.3 Explain the types of Yarns.
1.3 Explain the Physical and Chemical properties of Cotton fibres.
1.4 Explain the Physical and Chemical properties of Silk fibre.
1.5 Explain the Physical and Chemical properties of Wool fibre
1.6 Explain the Physical and Chemical properties of Nylon, Rayon and Polyester.
2.0 IDENTIFICATIONOFTEXTILEFIBRES.
2.1 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for
Cotton Fibre.
2.2 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for
Silk Fibre.
2.3 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for Wool
fibre.
2.4 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for
Synthetic fibre.
COURSE CONTENT:
1.0 CLASSIFICATION OF TEXTILE FIBRES: Define the term textiles, fibre, staple, filament
and yarn - multifilament, monofilament fibres. Classification of Textile fibres-Vegetable, Animal, Mineral and Synthetic Fibres. Physical, Chemical and other properties of Cotton,
Silk, wool, Nylon, Rayon and Polyester. Types of yarns-Simple yarn, Complex yarn and Textured yarns.
2.0 IDENTIFICATION OF TEXTILE FIBRES: Physical, Visual, Burning, Chemical and
Microscopic tests of Cotton, Silk, Wool, Nylon, Rayon and Polyester.
REFERENCEBOOKS:
1.DurgaDeulkar: Household textiles and laundry work.
Atmaram & sons. Kashmirgate Delhi,1998.
2. Susheela Dantiyagi Fundamentals of textiles and their care.
Orient Longman ltd., New Delhi1984-1987.
3. Sushma Gupta and NeeruGarg A Textbook of Homescience.
Kalyani publications,Year1994.
4. SushmaGupta,Neerugarg, A textbook of Clothing and Textiles,
Renu Saini Kalyani publications, Year1995.
5. A.M.Kaye: A student’shandbook of house wifery.
Kalyani publications,Year1989.
6. Premlata Mullick Textbook of Home Science,
Kalyani Publishers,Year2004.
PRINCIPLES OF CHILD DEVELOPMENT
Subject Title : Principles of Child Development
Subject Code : HS-104
Periods / Week : 03
Periods / Year : 45
TIME SCHEDULE
S.No. / Major Topics / No. of Periods / Weightage of marks / No. of Short Questions / No. ofEssay Questions
1 / Introduction to Child
Development / 07 / 16 / 03 / 01
2 / Principles of Growth & Development / 07 / 18 / 04 / 01
3 / Learning, Maturation, Heredity and Environment / 08 / 28 / 04 / 02
4 / Prenatal Development / 08 / 16 / 03 / 01
5 / Importance of Health and immunization / 08 / 26 / 03 / 02
6 / Special Children / 07 / 16 / 03 / 01
Total / 45 / 120 / 20 / 08
OBJECTIVES: On completion of the study of the subject the student will be able to:
1.0 INTRODUCTIONTO CHILD DEVELOPMENT.
1.1 Define Child Development.
1.2 Explain the Need and Importance of child study.
1.3 Explain the contribution of Child development to other disciplines.
1.4 Explain the methods of studying children.
1.5 Explain the scope of Child development.
1.6 Explain the characteristics of Observation method. 1.7 Explain the characteristics of Case study method.
1.8 Explain the characteristics of Questionnaire method.
1.9 Explain the characteristics of Interview method.
2.0 PRINCIPLES OF GROWTH AND DEVELOPMENT.
2.1 Define the terms of Growth and Development. 2.2 Differentiate between Growth and Development. 2.3 Explain the general principles of Growth and Development. 2.4 Explain the factors affecting Growth and Development. 2.5 Explain the various stages of Growth and Development.
COURSE CONTENT:
1.0 INTRODUCTION TO CHILD DEVELOPMENT: Definition, Need and Importance,
Scope of child development, Contribution of child development to other disciplines.
Methods of studying children-Observation, Case study, Questionnaire and Interview
method.
2.0 PRINCIPLES OF GROWTH AND DEVELOPMENT: Definition, difference between growths
and development-General principles of growth and development – Factors affecting growth
and development and stages of growth and development.
REFERENCEBOOKS:
1. Rajammal P. Devadas and N.Jaya A textbook on Child Development,
MacmillanLimited,Year1984.
2. ElizabethB.Hurlock Developmental Psychology A life span approach,
TataMcGrewHillPublishingCompanyLtd.Year–1981.
3. KailasC.Panda Elements of Child Development,
Kalyani Publishers, Year 1981.
4. A.PSrivastava. The Educational Development Of your child–A guide,
The learning lab. S21/G21K. Block Saket, New
Delhi110017.
5. Dr.Indu. bakshi, Understanding children and their problems,
VakilrTeffer and series Ltd haguebuilding of sport
road Ballard estate Mumbai.400001.
6. Premlatha Mullick Text book of Home Science -3rd edition,
Kalyani Publishers, Year 2012.
FOOD SCIENCE LAB
Subject Title : Food Science Lab
Subject Code : HS-105
Periods / Week : 04
Periods / Year : 60
TIME SCHEDULE
S.No. / Major Topics / No. of Periods1 / Cereal Cookery / 10
2 / Pulse Cookery / 10
3 / Vegetable Cookery / 10
4 / Meat, Poultry & Sea Foods / 10
5 / Milkshakes, Ice creams, Puddings and Soufflés / 10
6 / Vegetable carving / 10
TOTAL / 60
OBJECTIVES: On completion of the study of the subject the student will be able to:
1.0 CERAEAL COOKERY.
1.1 Prepare and calculate the nutritive value of Cereal Preparations.
2.0 PULSE COOKERY.
2.1 Prepare and calculate the nutritive value of Pulse Preparations.
3.0 VEGETABLE COOKERY.
3.1 Prepare and calculate the nutritive value of Vegetarian Preparations.
4.0 MEAT, POULTRY AND SEA FOODS.
4.1 Prepare and calculate the nutritive value of Meat, Poultry & Sea Foods Preparations.
5.0 MILK SHAKES, ICE CREAM, PUDDINGS AND SOUFFLES.
5.1 Prepare and calculate the nutritive value of Milk shakes & Ice creams.
6.0 VEGETABLE CARVING.
6.1 Prepare and display Vegetable carving.
COURSECONTENT:
1.0 CEREAL COOKERY:
a. Bisibeli Bath.
b. Vegetable Biryani.
c. Kutchi Biryani.
d. Missi Roti.
e. Stuffed Paratha (Potato / Kheema).
f. Bhatura.
2.0 PULSE COOKERY:
a. Chole.
b. Dal Makhani.
c. Dalcha.
3.0 VEGETABLE COOKERY:
a. Butter Paneer Masala.
b. Palak Paneer.
c. Mixed Vegetable Curry.
d. Vegetable Kofta Curry.