B.Sc. Beauty and Wellness Programme Structure-Teaching ...MGMT501 Entrepreneurship Development...

Symbiosis Skills and Open University

B.Sc. Beauty and Wellness

Programme Structure-Teaching

Pedagogy, Evaluation Scheme &

Syllabus

2018-19

Programme Structure BSC Beauty and Wellness

Semester Subject Codes Courses

Semester 1 BW101 Introduction to human Nutrition BW102 Introduction to the beauty & wellness Industry BW103 Basic Human Anatomy BW104 Fundamentals of skin care-I BW105 Fundamentals of Make up BW106 Fundamentals of hair Care-I BW107 Customer service relation for beauty and wellness IDSC101 Communication Skills (conversational skills)

Semester 2 BW201 Fundamentals of food science BW202 Introduction to diet management BW203 Physiology of human body BW204 Fundamentals of hair Care-II BW205 Fundamental of Skin care -II BW206 Fundamentals of Makeup II IDSC102 Communication skills (life coping and writing skills ) BW501 Internship for beauty and Wellness I

Semester 3 BW301 Nutrition through life cycle

BW302 Introduction to latest trends in cosmetology

IDSC201 Personal Enhancement Skill-I ( Employability skills)

IEVS100 Environmental Studies

MGMT116 Basics of Accountancy

BETY301 Advance Hair dressing -I

BETY302 Advance skin care -I

WLNS301 Introduction to Food Safety and food preservation

WLNS302 Basics of fitness and strength Training

Semester 4 BW401 IT concepts in Beauty and wellness Industry

IDSC202 Personal Enhancement skills-II

BW402 Salon Management

BW 403 Basics of Digital Marketing for beauty and wellness

Any 3 among 6 subjects

BETY401 Advance Hair dressing -II

BETY402 Advance skin care -II

BETY403 Professional Bridal make up Artistry

WLNS401 Nutrition for weight management

WLNS402 Community Nutrition

WLNS403 Nutritional Biochemistry

BW401 Internship for beauty and Wellness

MGMT501 Entrepreneurship Development

IDSC301 Professional Competency Skill –I

IDSC 302 Professional competency skills 2

Seminar/Project

Any 3 among 6 subjects

WLNS501 Fundamentals of Wellness Coaching

WLNS502 Fundamentals of Sports Nutrition

WLNS503 Therapeutic Nutrition

BETY501 Fundamentals of Spa therapies

BETY502 fashion and photographic Makeup

BETY503 Salon hair Creatives

Semester 6 WLNS-601 Internship for Wellness and fitness

BETY601 Internship for Make up , Hair and Spa Therapies

BW-601 Project/Seminar

Teaching Pedogogy

Teaching/Learning

Component

Pedagogy

L:Lecture Teachers Conduct Lectures in Classroom at Workshop

or in labs where equipment’s/Machineries/industry

models are kept .At times classes are also conducted

in industry premises during visits

T:Tutorial These Sessions are conducted to clarify the doubts in

respective subject. Teachers Discuss with the students

in group or at individual levels. Separate Tutorial

rooms are used for this sessions

P:Practical There are subjects specific labs, centre of excellence

or learning factories on campus. They are used by

teachers to showcase and demonstrate working of

equipment ,model, machinery, business process,

software tool etc. A separate Journal is maintained to

record all practicals.

S: Skill Skill Component focuses on the application of

theoretical concepts and practical inputs at

workplace. These are the activities or miniprojects or

formative assignments that give industry or job skills

to students .They work in small groups or at individual

level

Evaluation Scheme

General Evaluation Procedure:

Performance in each course/subject of study shall be evaluated based on;

Theory Assessment: 50% weightage for Continuous Assessment and 50% for End

semester University examination.

Practical Assessment: 40% weightage for Continuous Assessment, 40% for End

semester University practical examination.

Skill Assessment (Industry Assessment): 20% for Skill Assessment conducted by a

panel comprising industry experts.

For Example:

For each course of study having theory & practical component, the distribution

of marks shall be as under:-

Theory - 100 marks (50 marks Continuous & 50 marks Term End

Examination)

Practical - 80 marks (40 marks Continuous practical & 40 marks Term End

Practical)

Skill/Industry Assessment - 20 marks

Student needs to score minimum 40% in each head of passing. In case of B.

Architecture the minimum 45% in each head of passing and 50% in average. There

are five heads of passing as, Continuous theory assessment, End semester theory

examination, Continuous Practical assessment, End semester Practical examination

and skills/ Industry assessment.

The grace marks policy, class improvement and allotment of marks for extra-

curricular activities shall be decided by the Board of Examination of the University.

1. Rules of Passing

1.Continuous assessment (theory and practical), semester end examination (theory

and practical) & skill assessment will be separate heads of passing. In case of B.

Architecture the minimum 45% in each head of passing and 50% in average. To

pass in a semester, a student must earn minimum (40%) marks in each head.

2.To earn credits of a course the student must pass the course with minimum

passing marks/grade.

3. Students can only apply for the revaluation of End-Semester Exam only.

2. Continuous Assessment for Theory and Practical:

Based on the learning objectives / outcomes, each course would be subdivided into

no. of units and on the completion of each learning objective, an assessment is

planned. By this way students would be assessed regularly. There are different

parameters – Unit Test, Presentations, Case Studies, Quizzes, Assignments, Viva,

Industrial Visits, Journal Work, Tutorial, lab practical etc. for every course under

every program for continuous assessment of theory and practical. Passing

percentage for every continuous assessment is 40%. The parameters for

assessment may vary from program to program based on the learning outcomes.

3. End Semester University Exam for Theory and Practical:

The student would appear in an end semester examination conducted by the university,

based on the complete syllabus for the course. The end semester theory exam & end

semester practical exam will be conducted under general supervision of the Office of

Controller of Examination.

4. Skill Assessment/Industry Assessment:

Skill assessment will be carried out by a panel comprising of industry experts. This will

be followed by a viva voce.

5. Evaluation of Grades

Grade and their numeric equivalent are as below

% Marks *Grade Point Grade Description of Performance

91-100 10 O Outstanding

81-90 9 A+ Excellent

71-80 8 A Very Good

61-70 7 B+ Good

51-60 6 B Above Average

41-50 5 C Average

40 4 P Pass

<40 0 F Fail

ABSENT 0 Ab Absent

*Based on absolute marking system rounded to nearest integer.

Grade and their numeric equivalent for B Arch program are as below,

A grade assigned to each head based upon marks obtained by the student in examination

of the course.

Table 1: GRADING SYSTEM FOR PASSING HEADS

(Theory / sessional / sessional-viva)

G

ra

de

% of Marks

Obtained

Grade

Point Description of

Performance

O 90-100 10 Outstanding

A 80-89 9 Very Good

B 70-79 8 Good

C 60-69 7 Fair

D 50-59 6 Average

E 45-49 5 Below Average

F <45 0 Fail

Table 2: GRADING SYSTEM FOR AGGREGATE

G

ra

de

% of Marks

Obtained

Grade

Point

Description of

Performance

O 90-100 10 Outstanding

A 80-89 9 Very Good

B 70-79 8 Good

C 60-69 7 Fair

D 50-59 6 Average

F Below 50 0 Fail

Passing grades for various heads: The grades O, A, B, C, D & E are passing grades for

various heads (paper / sessional / sessional viva voce). A candidate acquiring any one

of these grades in a course shall be declared as pass only in that particular subject head.

And student shall earn the credits for a course only if the student gets passing grade in

that course (which includes paper and/or sessional and/ or sessional viva voce).

Passing grades for Aggregate: The grades O, A, B, C & D are passing grades in the

aggregate.

F grade for various heads: The grade F is a failure grade. The student with F grade will

have to pass the concerned course by reappearing for the examination.

F grade for aggregate: The grade F is a failure grade for aggregate. The student with F

grade will have to appear for paper &/ or sessional & /or session viva voce for

improvement of aggregate.

6. Calculation of SGPA and CGPA

The Semester Grade Point Average (SGPA) is calculated as under:

SGPA = Where Ci is the number of credit offered in the ith

subject of a Semester for which SGPA is to be calculated, Pi is the corresponding

grade earned in ith subject and n is number of subjects in the semester.

1.The Cumulative Grade Point Average (CGPA) is calculated as under :

Where SGj is SGPA earned in the jth semester, NCj is total credit allotted

to

the jth semester and m is the number of semester till which CGPA is calculated.

2.The conversion from CGPA to equivalent percentage is calculated as under:

Equivalent Percentage = CGPA obtained X 10.

Rules of A.T.K.T

ATKT Rules for 4 year programs Mandatory Condition

A student will attend classes of all

years with her/his batch. However

he/she

a) Cannot appear for end Semester

V exams if she/he has not cleared

Semester I & II.

b) Cannot appear for end Semester

VII exams if she/he has not cleared

Semester III & IV.

a) A student must acquire full credits

of either of the semesters for current

year (excluding credits of

internship)

OR

b) A student must acquire 50%

credits (excluding credits of

internship) for the current year, to

be eligible for admission to

subsequent year, else the student

will be given Year down (YD).


A student will attend classes of all years

with her/his batch. However he/she :-



Semester I & II.

a) A student must acquire full credits of

either of the semesters for current year

(excluding credits of internship)

OR

b) A student must acquire 50% credits



with her/his batch. However he/she



Semester I & II.

b) Cannot appear for end Semester

VII exams if she/he has not cleared

Semester III & IV.

c) Cannot appear for end Semester

IX exams if she/he has not cleared

Semester V & VI.

a) A student must acquire full credits

of either of the semesters for current

year (excluding credits of

internship)

OR


(excluding credits of internship) for

the current year, to be eligible for

admission to subsequent year, else

the student will be given Year down

(YD).

(excluding credits of internship) for the

current year, to be eligible for

admission to subsequent year, else the

student will be given Year down (YD).



with her/his batch. However he/she :-

a) A student must acquire full credits of

either of the semesters for current year

(excluding credits of internship)

OR


(excluding credits of internship) for the

current year, to be eligible for admission to

subsequent year, else the student will be

given Year down (YD).

7. Backlog Examination

1. Backlog examination shall be conducted along with regular semester term end

examination. Each student will get total 5 attempts per course.

2. In case of students appearing for Backlog Examination, the marks secured in the

subsequent attempt will be fitted back into the earlier distribution.

3.Backlog Examination shall be conducted under the general supervision of Controller of

Examinations and Deans of Schools by the faculty member concerned as per the

Examination Rules & Regulations prescribed by the University from time to time.

4. Backlog examination fees are applicable to each head of passing, which shall be

prescribed by the University from time to time.

Syllabus

SEM-I

Program name

Certificate/diploma/advance diploma/degree in BSc beauty and wellness

Course name

Introduction To Human Nutrition

Course code BW101

Version no 1.0 Version update date 20/06/18

Pre-requisite

XIIth Pass

Course objective

The course for Introduction to human nutrition has following objectives

Depict the basics of Nutrition

To acquire the knowledge of human nutrition.

To understand the organization of nutritional research and knowledge at increasing levels of detail into different fields of nutrition, such as community, clinical, experimental, and biochemical.

To learn the nutrients required for health, and their sources in diets.

To learn how nutrients in foods affect and are affected by metabolic functions of the human body.

To learn how variability among research results leads to consumer perceptions of changing or conflicting recommendations for dietary practices from the nutrition community.

Course outcome

The course for Introduction to human nutrition has following outcomes

This will helps students to depict the basics of Macro and Micro Nutrients.

The students will understand the function, classification, digestion, absorption and the requirement of lipids, carbohydrate and proteins in the human body.

The students will be able to classify the Nutritional Requirements and RDA.

Total credits / L:T:P:S

3 1/0/1/1

Teaching & examination scheme

Teaching scheme Examination scheme (marks)

Hours (sessions in term, should match with hs matched with syllabus)

L

15

T

0

P

30

S

15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Syllabus Sr. No Unit Detailed topic wise syllabus (in bullet

points) Separate sessions (L :T:P: S)

1 Introduction to nutrition

Defining Nutrition Nutritional Science History of Vitamins and Minerals

(2+0+3+2) 7 Hours

2 Dietary recommendation

Average Macronutrient Distribution Range Dietary Reference Intakes International Dietary Guidelines My Plate Dietary Planning Dietary Assessment

(2+0+3+2) 7Hours

3 Nutrient processing-digestion and absorption

organs of Digestive Tract Process of Digestion Enzymes in Digestion Types of Absorption Active and Passive Transport of nutrients Gastrointestinal Hormones absorption in cell

2+0+3+2) 7Hours

4 Macronutrients in the diet: carbohydrates

Defining Carbohydrates Storage, Functions of carbohydrates, Sugar and Disease Dietary intake

2+0+3+2) 7Hours

5 Dietary fibres

Classification and define functions of Dietary fiber Differentiate between Soluble and insoluble fibre Nutritional significance

1+0+3+2) 6Hours

6 Macronutrients in the diet: protein

Defining Proteins Protein quality Synthesis Functions Dietary intake Protein and Health Vegetarian Diets

(1+0+4+2) 7Hours

7 Nutritional aspect of lipids

Defining lipids Lipid storage Functions Lipid intake Lipids and Health

(2+0+4+1) 7Hours

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Average_Macronutrient_Distribution_Range

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Average_Macronutrient_Distribution_Range

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Dietary_Reference_Intakes

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/International_Dietary_Guidelines

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/MyPlate

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Dietary_Planning

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Dietary_Assessment

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Defining_Carbohydrates

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Storage

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Sugar_and_Disease

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Dietary_intake_Carbs

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Defining_Proteins

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Protein_quality

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Synthesis

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/FunctionsProteins

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Dietary_intake

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Proteins_and_Health

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vegetarian_Diets

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Defining_lipids

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Lipid_storage

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions_Lipids

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Lipid_intake

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Lipids_and_Health

8 Nutritional aspect of vitamins

Section 7: Fat soluble vitamins Vitamin A Vitamin D Vitamin E Vitamin K : Water soluble vitamins Thiamine Riboflavin Niacin Folate Vitamin B12 Vitamin B6 Pantothenic acid Vitamin C

(2+0+4+1) 7Hours

9 Nutritional aspect of Minerals, trace elements

Dietary requirement of mineralizing mineral in our body Calcium Phosphorous Magnesium Trace minerals Iron Zinc Iodine

1+0+3+1) 5 Hours

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_A

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_D

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_E

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_K

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Thiamin

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Riboflavin

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Niacin

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Folate

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_B12

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_B6

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Pantothenic_acid

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Vitamin_C

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Calcium

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Phosphorous

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Magnesium

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Iron

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Zinc

https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Iodine

Program name


Course name

Introduction to the beauty & wellness Industry

Course code BW102


Pre-requisite

XIIth Pass

Course objective

The course for Introduction to the beauty & wellness Industry has following objectives

Learning types of wellness

Differentiate between physical and mental wellness

Identify the activities which helps in improve the particular dimension of wellness

Identify the top brands in beauty Industry and wellness industry

Describe the verticals in makeup industry and wellness industry

Roles of makeup artist and its growth in industry

Course outcome

The course Introduction to the beauty & wellness Industry has following outcomes

Describe the importance of wellness


Identify the activities which helps in improve the particular dimension of wellness

Significance of therapies.

Identify the cosmetics used for body care

Identify the cosmetics used for face care

Identify the cosmetics used for make-up

Identify the cosmetics used for hair care

Total credits / l:t:p:s

3 1/0/1/1




L

15

T

0

P

30

S

15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Sr. No Module/Units Detailed Topic wise Syllabus Separate sessions (L :T:P: S)

1 Nutrients for healthy body

Nutrient Classification

Importance of nutrients in beauty and wellness

(2+0+ 4+2) 8 Hours

2 Introduction to wellness.

Introduction to wellness

Types of wellness


Identify the activities which helps in improve the particular dimension of wellness.

(2+0+4+2) 8 Hours

3 Introduction to Fitness

Defining fitness

Components of fitness

Test for fitness

(1+0+3+1) 5 Hours

4 Wellness Industry and its Top Brands

Introduction to wellness Industry

Roles of wellness Industry

Challenges of wellness Industry

(2+0+3+2) 7 Hours

5 Introduction to therapies

Ayurveda

Aroma therapy

Basic of Spa

Acupressure

Acupuncture

Hydrotherapy

Yoga

(2+0+4+2) 8 Hours

6 Basics of Cosmetology.

Defining Cosmetology

Categories of Cosmetics for body care and their brands

Categorization of cosmetics for face care and their brands

Classification of cosmetics used for make-up and their brands

Classification of cosmetics used for make-up and their brands

(2+0+4+2) 8 Hours

7 Introduction of Makeup industry

Identification of the top brands in beauty Industry

Describing the verticals in makeup industry


(2+0+4+2) 8 Hours

8 Introduction of Hair industry

What is hair Industry

Identification of the top brands in Hair Industry

Describing the verticals in makeup industry


(2+0+4+2) 8 Hours

Program Name

Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness

Course Name

Basic Human Anatomy

Course Code BW 103

Version No

1.0 Version Update date 20/06/18

Pre-requisite

Fundamental knowledge of 10+2 subjects

Course Objective

The course for Basic Human Anatomy has following objectives

Identification Human body its Organs,

The ability to competently perform a basic health and body examination

Course Outcome

The course for Basic Human Anatomy has following outcomes

The student will demonstrate a basic understanding of the structure of human body.

The student will be able to apply a basic understanding of the knowledge of anatomy in clinical scenarios.

The student will get knowledge of the structure of the major organ systems

Total Credits / L:T:P:S

3 1/0/1/1

Teaching & Examination Scheme

Teaching Scheme Examination Scheme (Marks)

Hours (Sessions in term, should match with hrs mentioned in Syllabus)

L

15

T

0

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No

Unit Detailed Topic wise Syllabus (In bullet points)

Separate Sessions (L :T:P: S)

1 Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles

Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles

(2+0+3+1) 6 Hours

2 Blood Structure and composition

of blood cells

Plasma structure

(1+0+ 3+2) 6 hours

3 Lymphatic system

Lymphatic system: Lymphatic system structure.

Structure of lymph node and lymphatic ducts (Right lymphatic duct & Thoracic Duct)

(2+0+3+1) 6 Hours

4 Digestive system

Overview of the Gastrointestinal Tract, organization and functions.

Structure and functions of: Stomach,

Liver,

Gallbladder,

Pancreas

(2+0+3+1) 6 Hours

5 Endocrine System:

Endocrine System

Overview of endocrine system, Structure of main

endocrine glands and their functions: Pituitary, Thyroid, and Pancreatic hormones

(2+0+3+1) 6 Hours

6 Excretory System:

Structure of kidney and nephrons.

(1+0+3+2) 6 Hours

7 Reproductive System:

Understand the Structure uterus and ovaries.

Explain the Physiology of Menstruation and Menopause

(1+0+3+2) 6 Hours

8 Respiratory System

General overview of the respiratory passage, structure general overview of the respiratory passage, structure and Structure of lungs.

(1+0+3+2) 6 Hours

9 Nervous System

Overview of organization of nervous system

CSF composition

(1+0+3+2) 6 Hours

10 Cardiovascular system

Structure of heart, circulations (systemic, pulmonary, and portal)

(2+0+3+1) 6 Hours

Program Name

Certificate/Diploma/Advance diploma/Degree in BSc Beauty and Wellness

Course Name

Fundamental Study of Skincare- I

Course Code BW104

Version No


Pre-requisite


Course Objective

This course is aimed at imparting candidates for the Fundamental study of professional Hand, Foot and skin care with at building the following key competencies amongst the Students

Course Outcome

To acquire the knowledge of professional hand and feet care basics of skin


4

1:1:1:1




L

15

T

15

P

30

S

15

Th Intern

al

50

Pr Intern

al

40

Th Term

end

50

Pr Term

end

40

Skill Assessment

20

Sr. No Unit Detailed Topic wise Syllabus (In bullet points)


1 Unit-I Anatomy of Hand& Feet

1. Illustrate the bone structure of an arm & leg

2. Differentiate between wrist and elbow, knee & ankle bones.

3. Explain the importance of bones.

4. Explain the muscles of upper extremity ( arm, hand, palm) & lower extremity ( leg, feet, sole)

5. Illustrate the movements carried out at joints.

6. Learn the blood & lymph circulation

7. Learn the nerve supply 8. Anatomical features of nail

plate & it’s growth

(3+3+0+0) 6 hours

2 Unit II – Anatomy of skin, Face

1. Structure of human skin. 2. Learn the structure of face, neck

& shoulder Maintain health and safety

(2+2+0+0) 4 hours

3 Unit-III Disorders & Disease of skin & Nail

1. Differentiate between Disorder & disease.

2. Learn common skin diseases caused by microorganisms like bacteria, Virus, Fungus, animal parasites – for skin & nails

3. Understand the contra –indications

4. Learn disorders & How to treat them.

(2+1+0+0) 3 hours

4 Unit-III Introduction to Hand , Feet and basic personal skincare

1. Knowledge of History 2. Learn Indications/ purpose 3. Benefits 4. Identify Contraindications 5. Analyze the nails and categorize

into normal, dry, brittle, damaged and soft

6. Identify the specific treatment required

(2+1+0+0) 3 hours

5 Unit-IV 1. Enlist the material and tools used in hand/ feet care.

(3+5+23+10) 41 hours

Perform Basic Hand Feet care with personal Clean up (Basic CTM)

2. To know the purpose of using the tools.

3. Understand the precautions one should take while using the tools.

4. To know the products & their ingredients, benefits.

5. Perform relaxing massage with classical steps

6. Perform varnish application in 2 styles.

7. Perform CTM

6 Unit-V Client Care

1. Learn professional consultation

2. Learn knowledge of Professional Products & retail products.

3. Preparation for services. 4. Post treatment advice &

home care advice

(1+1+2+2) 6 hours

7 Unit-VI Nail enhancement and Hand & Feet Enhancement

1. Nail extensions 2. Nail art with different

techniques 3. Ethnic Indian Mehndi history 4. Preparation – active

ingredients 5. Design trends 6. Preparation, application &

advice home care tips

(2+2+5+3) 12 hours

Program Name

Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and Wellness.

Course Name

Fundamentals of Make up-I

Course Code BW 105

Version No


Pre-requisite


Course Objective

This course is aimed at imparting candidates for the Fundamentals of Make up at building the following key competencies amongst the Students

Basic Makeup Preparation before starting makeup.

Prepare step by step before applying the makeup

Vanity Kit Management

Course Outcome

To acquire the knowledge of professional makeup artistry. This will enable them to start know the basic skin science,

Points for Client consultation and execute Makeup Prep as an artist


3

1:0:1:1




L

15

T

0

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No Unit Detailed Topic wise Syllabus (In bullet points) Separate Sessions (L :T:P: S)

1 UNIT 1 INTRODUCTION TO PROFESSIONAL MAKEUP ARTISTRY

The Evolution of Makeup Artistry

Tools of the Trade

Client Consultation

Creating the Canvas-sketches

Facial Features

(3+0+5+2) 10 hours

2 UNIT 2 TECHNICAL

Business In Makeup

Personal grooming, hygiene and safety measures for Makeup Artistry

Learn how to set up the work station and re learn client consultation

Identify types of Skin and asses it.

Prepare step by step before applying the makeup

(2+0+5+2) 9 hours

3 UNIT 3 PRODUCT & TOOL KNOWLEDGE

Introduce and understand the MAKE UP KIT and its Contents

Brush kit and other tools

Types of foundation, face powder, kajal, mascara, eyebrow kit/pencil, lip pencil, lipstick, gloss, eyeliner, blush

(3+0+5+2) 10 hours

4 UINT 4 Full face application

Judge which products will work on different skin types and shades keeping in mind client requirements

Practice Basic aspects- Foundation, Concealer, face powder

Eye Makeup- Eye liner, Mascara and Eye shadow

Blusher application

(3+0+5+3) 11 hours

5 Face, Color and Pigments

Identifying Face Pigments

Identifying Skin type

Identifying Skin color

Understanding the complementing colors.

(2+0+5+3) 10 hours

6 Prep and Personal Grooming

Prep of the face before Makeup application.

Creating a base for Makeup application.

Understanding the hygiene standards.

Personal Grooming

(2+0+5+3) 10 hours

Program Name

Certificate/Diploma/Advance Diploma/Degree in Beauty and wellness

Course Name

Fundamentals of hair Care-I

Course Code BW 106

Version No


Pre-requisite


Course Objective

The Corse objective of Fundamental professional hair dressing below: This course is aimed at imparting candidates for the Basics of hair designing at building the following key competencies amongst the Students

Course Outcome

At this level the basic understanding about hair dressing will be developed


4 1:0:2:1




L

15

T

0

P

60

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No



1 UNIT 1 INTRODUCTION TO HAIRDRESSING

• Identify the role of a hair dresser • History of hair dressing • Basic health and safety • Introduction to hair salon equipment • Introduction to thermal tools • Hair wash – shampoo conditioning and blast

dry • Towel drape • Oil massage • Hair wash –shampoo conditioning

technique

• Towel drape

(3+0+7+2)

12 hours

2 UNIT 2 INTRODUCTION TO HAIR SCIENCE

What is hair? • Types of hair • Textures of hair • Density of hair

• 7 Points of head shape

(2+0+8+2)

12 hours

3 UNIT 3 COMMUNICATION

• Basic hair analysis • Communication as a key to analyze

customer requirement. • Express consultation

(2+0+8+2)

12 hours

4 UINT 4 STYLING

• Blow dry section practice • Blast dry • Flat brush blow dry practice

(2+0+12+3)

17 hours

5 UNIT 5 HAIR CUTS

• Introduction to basic cutting tools • Basic 3 hair cuts • (Child haircut, one length, uniform layers)

• Identify client requirement and recommend haircuts.

(3+0+13+3)

19 hours

6 UNIT 6 HAIR COLORATION

• Color basic • Trolley preparation • full head color application technique • root color application

(3+0+12+3)

18 hours

Program Name

Certificate/Diploma/Advance diploma/Degree in BSc Beauty and Wellness

Course Name

Customer service relation for beauty and wellness

Course Code BW107

Version No 1.0 Version Update date 20/06/18

Pre-requisite


Course Objective

This course is aimed at imparting candidates for the Customer service relation

for beauty and wellness at building the following key competencies amongst the Students.

To Know the importance of customer is at the core of marketing and

CRM and Identify the need for CRM.

To know the concepts of cross-selling, up-selling and de-selling and

analyze the concepts of activity management,

Course Outcome

After graduation, student will equipped with administration knowledge and will get an opportunity to work in sectors like beauty parlour, Slimming centres diet clinics , parlours of the MNC’s, Parlour Administration and customer relations


3 1/0/1/1




L

15

T

0

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Unit No Module/Units Detailed Topic wise Syllabus Separate Sessions (L :T:P: S)

1 Introduction to Customer Relationship Management

1.1 Introduction 1.2 Concept of Marketing 1.3 Core Concepts of Marketing 1.4 Development of Marketing Philosophy 1.5 Difference between Selling and Marketing 1.6 Customer @ the Core of Marketing and CRM 1.7 Difference between Transactional Marketing and Relationship Marketing 1.8 Need for CRM 1.9 Basic Elements and Key Concepts of CRM

(2+0+3+2) 7 Hours

2 Service Quality

2.1 Introduction 2.2 Process vs. Technical Outcome Quality 2.3 Service Quality Dimensions 2.4 Measuring Service Quality 2.5 Gaps Model of Service Quality

(2+0+3+2) 7Hours

3 Customer Satisfaction and Loyalty

3.1 Introduction 3.2 Types of Customers 3.3 Customer Delight is a must – Customer Satisfaction is not enough 3.4 Customer Satisfaction Measurement 3.5 Paradigm Shift from Customer Service to Customer Care 3.6 Customer Loyalty 3.7 Soft Skills and Implications for CRM 3.8 Customer Feedback

(2+0+3+2) 7Hours

4 Relationships and Retention

4.1 Introduction 4.2 The Background 4.3 Why Select Customers 4.4 Segmentation 4.5 Search for Loyal Customers 4.6 Essentials for a Meaningful Relationship 4.7 Technology in Relationships 4.8 Customer Development Profile 4.9 Levels of Customer Bonding 4.10 Customer Lifetime Value (CLV)

(2+0+3+2) 7Hours

5 Services Marketing and CRM

5.1 Introduction 5.2 Products and Services 5.3 Product-Service Grid 5.4 Importance of Services Today 5.5 Characteristics of Service

(1+0+3+2) 6Hours

5.6 Marketing Mix and Expanded Marketing Mix 5.7 Service Marketing Triangle and the Importance of People in CRM 5.8 Relationship between ITES Services and CRM

6 Data Management

6.1 Introduction 6.2 Data, Information and Knowledge 6.3 Types of Data and Sources of Generating Data 6.4 Quality of Data 6.5 Data Mining 6.6 Data Warehousing 6.7 Data Management and CRM 6.8 Telemarketing and Telesales

(1+0+4+2) 7Hours

7 Sales Force Automation (SFA)

7.1 Introduction 7.2 Selling and the Sales Process 7.3 FAB Approach 7.4 Cross-selling, Up-selling and De-selling 7.5 Sales Management 7.6 Concept and Elements of Sales Force Automation (SFA) 7.7 Essentials to Make SFA Successful

(2+0+4+1) 7Hours

8 Implementing a CRM Programme

8.1 Introduction 8.2 Strategy and Planning for CRM 8.3 CRM Readiness Checklist 8.4 Developing the Organizational Mind-set for CRM 8.5 Training of Employees 8.6 Empowering Employees for Response Management 8.7 Steps in Implementing CRM 8.8 Technology in CRM Implementation 8.9 Evaluating CRM Programmes

(2+0+4+1) 7Hours

9 Effective CRM for Beauty and Wellness

9.1 Introduction to beauty sales service 9.2 Introduction to diet and slimming sales service 9.3 Handing clients and grievance 9.4 Common mistakes in beauty and slimming sales 9.5 Evaluating sales and maintaining long term relationship

1+0+3+1) 5 Hours

SEM II

Program name


Course name

Fundamentals of food science

Course code BW 201


Pre-requisite

XIIth Pass

Course objective

The course has following objectives

Depict the basics of food science

To acquire the knowledge of Food Science.

Understanding the meaning of flavor profiles

Analyze the Classification of flavors and their description

Understanding the difference between Seasonings and flavorings

Course outcome

The course for Fundamentals of food science has following outcomes

This will helps students to depict the basics of Macro and Micro Nutrients.

The students will understand the function, classification, digestion, absorption and the requirement of lipids, carbohydrate and proteins in the human body.

The students will be able to classify the Nutritional Requirements and RDA.


3 1/0/1/1




L

15

T

0

P

30

S

15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment

20

Sr. No

Unit Detailed topic wise syllabus (in bullet points)

Separate sessions (L :T:P: S)

1 Introduction to Food Science

What is Food Science –

Scope

Application

Food microbiology

(2+0+3+2) 7 Hours

2 Flavors Flavors - Definition

Building flavor profiles

Classification of flavors and their description

Seasonings and flavorings

Sweeteners and flavor enhancers

Examples of seasoning and flavoring ingredients

Use of flavors in food preparation

Using herbs and spices

(2+0+3+2) 7 Hours

3 Emulsification

Emulsification

Colloidal system

Types of colloidal system

Classification of emulsions

Common food emulsions

(2+0+4+2) 8 Hours

4 Browning Reactions

Browning Reactions

Description of browning

Types of browning reactions and prevention

Caramelization, The Maillard Reactions

Effects of browning

(2+0+4+2) 8 Hours

5 Cooking methods

Cooking methods

Grilling and broiling

Baking

Boiling, poaching and simmering

Steaming

Pan frying and deep frying

Microwaving

Cooking Sous Vide: process; application; safety factors

(1+0+4+2) 7 Hours

6 Heat and Food What is heat?

Effects of heat on carbohydrates

(2+0+4+2) 8 Hours

Effects of heat on proteins

Effects of heat on fats

Effects of heat on minerals and vitamins

Effects of heat on pigments and flavor components.

7 Heat management

Heat transfer : conduction, convection and radiation

Doneness and cooking times

Controlling heat

(2+0+4+1) 7 Hours

8 Food evaluation Importance of food evaluation

Methods of evaluation

Analysis of food constituents

(2+0+4+2) 8 Hours


Separate Sessions

Program Name


Course Name

Introduction to diet management

Course Code BW 202

Version No


Pre-requisite

Fundamental knowledge of 10+2 subjects HSS/Q/0301

Course Objective

The course for Introduction to diet Management has following objectives

To understand the role of Diet assistant Aligned with HSS/Q5201, version 1.0

Course Outcome

The course for Introduction to diet Management has following outcomes

Learning to Maintain hygiene & food safety in dietetics department in hospitals

Practice Code of conduct while performing duties

Follow biomedical waste disposal protocols

Planning balanced diet for men and women.

Follow and practice the therapeutic diet/ menu planned by dietician

Educate patient on dietary restrictions for various diseases


4 1/1/1/1




L

15

T

15

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

(L :T:P: S)

1.

Introduction to Healthcare Systems

Healthcare Service Providers (primary, Secondary & tertiary.

Basic hospital Functions

Basic Food and Dietetics Department and it’s Facilities

(1+2+2+0) 5Hours

2

Role of the Diet Assistant

functions to be performed by Diet Assistant

Food Storage Equipment, Kitchen Equipment and articles needs to be taken care by Diet Assistant

Patient Comforts and Safety

Diet Regulations , Food Handling, Safety and Sanitary Standards

Ethical Behavior and understanding of certain administrative functions

(2+ 2+2 +2) 8 hours

3

Introduction to Human Body- Structure &

Function

Understanding different parts of Body

Basic Sensitization and understanding different types of body systems

(2+2+6+1) 11 hours

4 Introduction to food

and nutrition

Introduction to Food , Nutrition and Dietetics

Functions of Nutrients – Macro and Micro

Balanced Diet and Food Groups

(2+2+4+2) 10 hours

5 Introduction to

Dietetics related medical terminology

Understand appropriate use of Dietetics related medical terminology in daily activities with colleagues, patients and family

(2+2+4+0) 8 hours

6

Role of Diet Assistant- Sanitation , Safety &

First Aid

To develop understanding and precautions to maintain food hygiene and safety

Describe common emergency conditions and what to do in medical Emergencies

Describe the basics of first aid

To develop understanding and precautions to ensure self-safety

(2+2+4 +1) 9 hours

7 Bio Medical Waste

Management

To gain understanding of importance of proper and safe

(2+2+4+1) 9 hours

disposal of biomedical waste & treatment

categories of bio-medical waste

Means of biomedical waste treatment

8

Introduction To Therapeutic Diets And It’s Importance

Describe types of Therapeutic Diet

Enlist and state the importance of various types of Therapeutic Diet

Clear Liquid Diet

Full Liquid Diet

Semi solid/soft Diet

Calorie Controlled Diet

Diabetic Diets

Sodium Restricted Diet

Low Fat/Cholesterol Diet

High Fiber Diet /Low residue Diet

Renal Diets

Tube Feedings.

To develop broad understanding of religion, regional and cultural background during menu selection for the patient.

To understand patient’s nutritional requirement while menu selection

(2+1+4+8) 15 hours

Program Name


Course Name

Physiology of Human body

Course Code BW 203

Version No


Pre-requisite


Course Objective

The course for Physiology of Human body has following objectives

Elaborating the functions and physiological processes carried out by the various organs and systems of the body.

The ability to competently perform a basic health clinical examination

Course Outcome

The course for Physiology of Human body has following outcomes

The student will demonstrate a basic understanding of the normal physiology of each organ system of the body.

The student will be able to apply the understanding of the basic physiologic concepts in clinical scenarios.

The student will get knowledge of the functions of the major organ systems, including the molecular, biochemical and cellular mechanisms for maintaining homeostasis


3 1/0/1/1




L

15

T

0

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20



1 Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles and their functions

Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles and their functions.

Blood and Lymphatic System:

Blood - Composition and functions.

(1+0+3+1) 4 Hours

2 Blood Functioning of blood cells and plasma (2+0+3+1) 6 Hours

3 Lymphatic system

Lymphatic system: Lymphatic system structure and function.

Structure and functions of lymph node and lymphatic ducts (Right lymphatic duct & Thoracic Duct)

(1+0+3+2) 6 Hours

4 Digestive system

Overview of the Gastrointestinal Tract, organization and functions.

Structure and functions of: Stomach,

Liver,

Gallbladder,

Pancreas

(2+0+3+2) 7 Hours

5 Endocrine System:

Endocrine System

Overview of endocrine system, feedback mechanism/cascade. Structure of main

endocrine glands and their functions: Pituitary, Thyroid, and Pancreatic hormones

(2+0+3+2) 7 Hours

6 Excretory System:

Structure and functions of kidney and nephrons.

(1+0+3+1) 5 Hours

7 Reproductive System:

Understand the Structure and functions of uterus and ovaries.

Explain the Physiology of Menstruation and Menopause

(2+0+3+2) 7 Hours

8 Respiratory System

Respiratory Physiology: general overview of the respiratory passage, structure and Functions.

Respiratory Physiology: general overview of the respiratory passage, structure and Functions.

Structure of lungs and its function.

(2+0+3+1) 6 Hours

9 Nervous System

Overview of organization of nervous system

CSF composition and functions:

(1+0+3+2) 6 Hours

10

Cardiovascular system

•Structure of heart, circulations (systemic, pulmonary, and portal) •Cardiac output (Definition and factors affecting) •Blood pressure (Definition and factors affecting)

(1+0+3+1) 5 Hours

Program Name


Course Name

Fundamentals of hair Care-II

Course Code BW 204

Version No


Pre-requisite


Course Objective

This course is aimed at imparting candidates for the Basics of hair designing at building the following key competencies amongst the Students

Course Outcome

At this level the candidate will be trained to a position where he / she would be able to work as an apprentice/Intern to Senior hair stylist


4

1:1:1:1




L

15

T

15

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20


Separate Sessions (L +T+ P+S)

1 UNIT 1 Basic deep conditioning treatment for hair and scalp

Maintain health and safety

Explain the factors influencing Basic deep conditioning

State the various contra-indications which prevent/restrict Basic deep conditioning treatment.

Consult/ Recommend Deep Conditioning treatment

perform shampoo service

Perform Deep Conditioning Treatment

(2+2+3+2)

9 hours

2 UNIT 2 Basic hair analysis


In depth hair and scalp conditions (TERMS )

Identify type of hair , texture of hair, density of hair ( mock calls)

Identify hair conditions

Identify scalp conditions

(2+2+3+2)

9 hours

3 UNIT 3 consultation In-Depth

Prepare and maintain work area

Basic questions for Consultation

7 steps consultation Wheel (mocks)

Consultation mocks

(2+2+3+2)

9 hours

4 UINT 4 Tools

Introduction to thermal tools, cutting tools, basic color tools

Introduction to barbering tools

(2+2+4+2)

10 hours

5 UNIT 5 Basic styling Maintain health & safety

prepare & Maintain work area

Ironing practice

Straight blow dry practice

Style and Finish Hair(basic braiding, twisting , pining )

(2+2+4+2)

10 hours

6 UNIT 6 Classis long hair cuts

Maintain health & safety


Basic cut terminology

5 classic cutting techniques(Demo and practice )

(2+2+4+2)

10 hours

7 UNIT 7 Barbering Maintain health & safety


shaving service

(1+1+3+1)

6 hours

Classic male haircut (Demo and practice)

8 UNIT 8 Color Basic Maintain health & safety


Basic color theory

global (light to dark)

Basic color recommendation Consult and advice clients

Color analysis (Mock)

Classic highlights technique ,

Assist the hair stylist performing advance hair services

(1+1+3+1)

6 hours

9 UNIT 9 Texture service


Intro to straightening services

Introduction to perming

maintain health and safety

Assist the hair stylist preforming advance hair services

(1+1+3+1)

6 hours

Course Name

Fundamental study of skincare-II

Course Code BW205

Version No

1.0 Version Update date

Pre-requisite

Comprehensive knowledge of 10+2 subjects

Course Objective

To acquire the knowledge of basic face care and hair removal services

Course Outcome

At this level the candidate will be trained to a position where the

student would be able to work as an Beauty therapist


4 1:1:1:1


Teaching Scheme

Examination Scheme (Marks)


L 15

T 15

P 30

S 15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No


1 Unit I – Anatomy of skin, Face

Structure of human skin.

Learn the structure of face, neck &

shoulder Maintain health and safety

2 UNIT II Trichology.

The hair

Definition

Structure

Function

Location

Composition

3 UNIT III - Characteristics of skin, Disorders & Disease of skin

Understanding the contra –indications

Differentiation between Disorder &

disease

4 UNIT IV Preparation & Maintenance of work area

Understanding standards of

performance and sequence of

services

Knowing range of services and

products offered in salons.

Understand health and safety

requirements in the salon

5 UINT V Perform Basic skin care and hair removal services

To Perform skin care service o Exfoliation

Skin warming

Come done extraction

Facial massage

Mask applications

Moisturizing

Tweezing

shaving

cutting

abrasive gloves

depilatory creams

sugaring, threading and

other techniques available

6 UNIT VI Client Care & communication

The Students should be able to:

Execute task asper organization’s standards

Communication and Information record keeping.

Learn knowledge of Professional Products & retail products.

Post treatment advice & home care advice.

7 UNIT VII Health & safety precautions

The student should be able to

Set up and position the equipment,

chemicals, products and tools in the

work area to meet legal, hygiene and

safety requirements.

Clean and sterilize all tools and

equipment before use.

Maintain one's posture and position to

minimize fatigue and the risk of

injury.

Dispose waste materials in accordance

to the industry accepted standards.

Maintain first aid kit and keep oneself

updated on the first aid procedures.

Identify and document potential risks

and hazards in the workplace.

Accurately maintain accident report.

Use tools, equipment, chemicals and

products in accordance with the

salon's guidelines and manufacturers’

instructions.

Program

Name

Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and

Wellness.

Course

Name

Fundamentals of

Makeup - II

Course Code BW206

Version

No


Pre-

requisite


Course

Objective

This course is aimed at imparting candidates for the Basics of professional make up

application at building the following key competencies amongst the Students

Course

Outcome

2nd Assistant professional Makeup Artist

Total

Credits /

L:T:P:S

3

1/0/1/1

Teaching

&

Examinati

on Scheme


Hours

(Sessions

in term,

should

match

with hrs

mentioned

in

Syllabus)

L

15

T

0

P

30

S

15

Th

Intern

al

50

Pr

Intern

al

40

Th

Ter

m

end

50

Pr Term

end

40

Skill Assessment

20

Sr.

No

Unit Detailed Topic wise Syllabus (In bullet

points)

Separate

Sessions

(L+T+P+

S) 1 Makeup

Fundamentals Gain Technical knowledge

Tool knowledge

Application technique

Key steps correction as necessary

Prepare for role of 1st level makeup assistant

(1+0+2+1)

4 Hours

2 Health and

Safety Vanity kit upkeep.

Sanitize tools and products.

Working environment cleanliness, personal

hygiene

(2+0+3+1)

6 Hours

3 Color science Introduction to colors

Introduction to color tones- warm and cool

(2+0+2+1)

5 Hours

4 Facial Anatomy Understanding the key elements of defining

the face shapes.

Identifying Face shapes.

(2+0+3+1)

6 Hours

5 Essential steps Basic preparation before starting

makeup.

Completion of the task.

Personal Grooming

(2+0+3+1)

6 Hours

6 Station setup Prepare step by step before starting to apply

makeup.

Prepare the equipment, products and work

area ahead of service delivery

Ensure the efficiency and effectiveness of

conducting treatments considering the

profession standards of operation

(2+0+3+1)

6 Hours

7 Basic Makeup

look

10 Key Steps (2+0+7+5)

14 Hours

8 Specialized focus Features- forehead, eyes, nose, cheeks, lips , chin (1+0+5+2)

8 Hours

9 Finishing Create well balanced look with final correction (1+0+2+2)

5 Hours

Program Name

BSc in Beauty and Wellness

Course Name

Life Coping Skills – Communication Skills II and Writing Skills

Course Code IDSC 102

Version No 3.0 Version Update date 2nd July 2018

Pre-requisite

IDSC 101

Course Outcome

The Students will be able to:

Speak grammatically correct language and enhance their vocabulary.

Write and comprehend essays and effective business letters.

Learn and implement reading skills.

Comprehend and explain any given text

Think creatively and critically as and when needed.

Learn about image building

And use their image as their armor.


3 0:0:0:3


Teaching Scheme

Examination Scheme

L 0

P 0

T 0

S 45

CAT 0

Internal 40

TEE 0

External 40

External 20

Sr. No

Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)

1 Pre- assessment and Vocabulary Development:

Importance of having good vocabulary Tips and techniques for learning new vocabulary. Homophones, Homonyms, One word Substitution, Words often misspelt/confused, jargons and slangs, root idioms/phrases and metaphors/similes root words, suffixes and prefixes, Using dictionaries and thesaurus.

(0+0+0+7) 7 Hours

2 Reading skills:

Reading strategies and techniques for developing speed. SQ3R technique. Note taking and Note making Seven step ladder to writing effective paraphrase and summary.

(0+0+0+6) 6 Hours

3 Study Skills Brain storming Individual & group counselling Writing assignments Presentations

(0+0+0+6) 6 Hours

4 Effective Formal Writing – Business letters and emails:

Business letter writing – formats and styles. Different kinds of business letters - Equiry, Order, Sales, Complaint, adjustment, etc. Writing official emails – style, language, copy criteria etc.

(0+0+0+7) 7 Hours

5 Thinking Skills:

Thinking Skills – Introduction to Creative thinking and Critical thinking.

Creative thinking - Thinking out of the Box

Critical thinking - Need for critical thinking in profession – Do’s and Dont’s.

From ridiculous to possible.

Working model for critical thinking.

Case Study on Thinking Skills.

(0+0+0+6) 6 Hours

6 Impression creation: Factors contributing to first impression –

Mental images and other personality traits.

Impact of Cross cultural differences in first impression.

Killer instincts of First impression.

Presentation on “Initial 30 seconds and 30 years of your Career”.

(0+0+0+6) 6 Hours

7 Professional Skills as per sector specific need (NSQF)

Selecting minimum two skill enhancement proposed

by NSQF.

Preparing students to develop requires trades as per

specific need of skills { it will vary course to course

(0+0+0+7) 7 Hours

SEM III

Program Name

Degree in B.Sc. Beauty and wellness

Course Name

Basics of Accountancy Course Code MGMT116

Version No

2.0 Version Update date 1 June 2018

Pre-requisite

Basic knowledge of arithmetic, counting

Basic Knowledge of overview of financial Accounting

Course Objective

Develop understanding of basic concepts in financial accounting and

allied functions.

Course Outcome

The course shall provide a basic understanding of the different aspects

of Financial Management with a focus on to create a successful venture

with decision- and system-oriented perspective.

Understanding the concept of accounting and financial terms.

Understanding the applications of financial management to the business


4/ 1:1:1:1




L

15

T

15

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No



Total Sessions (Contact hours)

1 Introduction

Accounting – Meaning,

Objectives,

Accounting as source of

information, Internal

and External users of

accounting information

and their needs.

1:1:2:1 5

2 Key Accounting Terms

Basic Accounting Terms

– Asset, Liability,

Capital, Expense,

Income, Expenditure,

Revenue, Debtors,

Creditors, Goods, Cost,

Gain, Stock, Purchase,

Sales, Loss, Profit,

Voucher, Discount,

Transaction, Drawings.

Introduction to Book

Keeping and

Accountancy,

2:2:4:2 10

3 Accounting

Concepts and

Conventions,

Accounting Concepts

and Conventions,

principles. (Theory);

Classification of

accounts, personal, real

and nominal; golden

rules of accounting for

each type;

Journal: Meaning,

Definition, formats,

simple Journal entry

Problems.

Personal Accounts in

Banking Sectors

1:1:2:1 5

4 Ledger

Meaning, Definition,

formats,

Posting from Journal to

ledger.

2:2:4:2 10

5 Trial Balance and Errors in Trial Balance.

Trial Balance: Meaning,

Definition,

2:2:4:2 10

Methods of preparation

of Trail balance and

errors in Trail Balance.

6 Subsidiary Books Theory

Subsidiary Books:

Purchase Book, Sales

Book, Purchase Returns

Book, Sales Returns

Book. (Theory and

Problems);

Cash book;

2:2:4:2 10

7 Bank Reconciliation

Bank Reconciliation

Statement. (Theory and

Simple Problem);

Rectification of errors

2:2:4:2 10

8 Final Accounts

Preparation of final

accounts includes

Trading Account, Profit

and Loss Account and

Balance Sheet.

2:2:4:2 10

9 Computerized Accounting Theory

Computerized

Accounting:

Introduction, Features

and Accounting

Software. (Tally)

version-ERP-9;

Electronic accounting

system in banks.

1:1:2:1 5

Program name


Course name Nutrition through life cycle

Course code BW301

Version no 1.0 Version update date

Pre-requisite XIIth pass

Course objective

The course Nutrition through life cycle has following objectives.

Comprehend the principles of planning nutritionally adequate meals.

Exercise food choices consonant with good health based on sound knowledge of Principles of nutrition.

Acquire knowledge about the nutritional needs and concerns of infants, preschool, school going children and adolescence

Acquaint with the fundamentals of nutrition for special conditions in children.

Course outcome

The course for Nutrition through life cycle has following outcomes

The aim of the course is the students to understand the basic principles of the diet management for adults and various stages of pregnancy, Lactation, infancy, preschool children, school going children and adolescence. They will also understand the Diet related behavior of preschoolers, feeding problems with undernutrition and overweight problems during various stages.


3/ 1/0/1/1




L

15

T 0

P 30

S 15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Sr. No Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)

1 Unit I Principles of Meal Planning

Overview of balanced diets, Dietary guidelines for Indians

Food exchange lists

Factors affecting food choices – life style practices, availability of foods, attitudes

towards food, safety considerations, nutrition information and misinformation

(2+0+3+2) 7 Hours

2 Unit II Nutrient Requirements during pregnancy and lactation

Concept of minimum nutrient requirements and recommended dietary allowances during pregnancy and lactation

General methods of assessment of RDA for nutrients

(2+0+3+2) 7Hours

3 Unit III Nutrient Requirements during Infancy

Prenatal influences on pregnancy outcome, effect of under nutrition on fetal growth process.

Growth and development during infancy

Nutritional requirements, feeding of the newborn and infant - breast feeding, complementary feeding

Health problems related to infant nutrition like Colic, Diarrhea, Milk allergy

Preterm Infants – Nutritional requirements, feeding the preterm baby, feeding problems

Problems of malnutrition

2+0+4+2) 8Hours

4 Unit IV Nutrient Requirements during preschooler children

Growth and Development

Nutritional requirements

Diet related behavior of preschoolers, feeding problems

Under nutrition-stunting and wasting, Problems of Overweight and obesity

Iron deficiency anemia and Vitamin A deficiency

2+0+4+2) 8Hours

5 Unit V Nutrient Requirements of School Children

Growth and Development


Diet related behavior of school children

Childhood under nutrition and over nutrition

Common nutritional concerns

Physical fitness

2+0+4+2) 8Hours

6 Unit VI: Nutrient Requirements of Adolescents

Growth and development


Diet related behavior of adolescents, body image

Nutritional concerns of teenagers

Eating disorders (anorexia nervosa, bulimia nervosa)

(1+0+4+2) 7Hours

7 Unit VII: Nutrient Requirements of Elderly

Nutritional requirements during old age

Diet related behavior of old age

Common changes during old age and diet modification for the same

(2+0+4+2) 8Hours

8 Unit VII: Nutrition for special conditions

Nutrition for physical fitness and sport

Feeding problems in children with special needs

(2+0+4+1) 7Hours

Program Name


Course Name Introduction to latest trends in cosmetology

Course Code BW302


Pre-requisite The course for Introduction to latest trends in cosmetology has following objectives.

To enable the students to understand the characteristics, ingredients of cosmetics products and its significance.

To impart basic knowledge Study of emulsions.

To help students understand to Latest trends in cosmetology and cosmetics Surgery.

To impart basic knowledge of terms involve in cosmetics science.

To enable the students to understand the emulsion and its types, perfume, additives, preservatives

Course Outcome

The course Introduction to latest trends in cosmetology has following outcomes

Students will learn the various types of cosmetics products in detail and product labeling knowledge.

They will understand the advance techniques of skin hair and cosmetics, Cosmetics surgery basic information.

To help student to understand the role of cosmetics ingredients and their effects in applications.


4 1/1/1/1


Teaching Scheme Examination Scheme

L

15

T

15

P

30

S

15

Th internal

50

Pr internal

40

Th term end

50

Pr term end

40

Skill assessment

20

Sr. No

Module/Units Detailed Topic wise Syllabus (In bullet points)

Total Hours (L +T+P+ S)

1 Definitions of cosmetics products

The student should be able to define :

Terms Used in Cosmetic Chemistry

Introduction to cosmetics chemistry

Sources of cosmetic ingredients Natural, Animal, Synthetic, Polymers Acid compounds.

(1+2+0+0)

3 hours

2 Study of emulsions and Emulsions

Types of emulsion

oil-in-water (O/W)

water-in-oil (W/O) emulsions

Basics Surfactants

The prevention of cruelty to animals act

Paraben free and formaldehyde free, sulphate free products details.

(3+4+15+8)

30 hours

3 Study of cosmetics products and labeling Regulation and safety

Skin Cleansers

Specialized creams

Make-up Products and hair products functions and main ingredients of foundation

Nail Products

Personal Care Products

Soaps

Sun Protection Products

Study of Hazardous chemicals used in cosmetics and its side effects

Cosmetic Labelling

labelling requirements including ingredient labelling

Product Information Package

Hazardous ingredients in product

(3+4+15+7)

29 hours

4 Latest trends in cosmetology for Skin

chemical peeling

dermabrasion

laser resurfacing

chemical peels

Collagen injections

Injected fillers

(3+2+0+0)

5 hours

5 Latest trends in cosmetology for hair

hair transplantations:

Hair removal lasers

PRP

Eye lash extension

Eyebrow micro blading

Mesotherapy

STM cell

(2+1+0+0) 3 hour

6 Introduction to cosmetics Surgery

Knowledge of procedures to include:

Rhytidectomy

rhinoplasty

otoplasty

blepharoplasty

mentoplasty

mammoplasty

liposuction

buttocks and thigh reduction sclerotherapy

(3+2+0+0) 5 hours




Program Name School of Interdisciplinary Sciences

Course Name Personal Enhancement Skill I ( Employability skills)

Course Code IDSC201


Pre-requisite Graduation course First Year ( Passed)

Basic knowledge of English Language, Communication Skills & Writing Skills

Course Objective • To develop four aspects of English language, Listening, reading, writing, speaking • To be familiar with interview skills including non-verbal communication • To understand KYC and 3 C (Company, Competitors & Customers) industry & specific company • To overcome stage fear • To design and scripting of self-introduction • To develop self-awareness and professional responsibility • To help student for holistic development

Course Outcome • Student will able to communicate effectively in English language • Student will able to connect themselves with industry needs & requirements • Student will be facing interviews confidently • Student will be ready with information about companies related to 3 C • Groomed personality with positivity in action and thoughts

Teaching Methodology

• Video shooting of Self-introduction • Ice breaking activities • Theme games • Group interactions, one to one interface • Gallery Display • Assignments • Stage performance • Role play & Presentations (individual & group)


3



Hours (Sessions in term, should match with hrs )

L

0

T

0

P

0

S

45

Pr. Internal 1 40

Pr. Internal 2 40

Skills Assessment Externa 20

Total

40+40 +20=100

1 Developing Speaking Skills-I

Recap – What have you already learned in IDSC?

Why this session:

Extempore speaking

Group discussion,

lab assignment on Language Skills…

Building Block Quiz (Worksheet 1)

Speaking exercise on given topic individually

Peers assessment and feedback for improvement

0:0:0:7 5 hours

2 Developing Speaking Skills-II

Giving information to the class about Postures, gestures, movements of hands

Stage presentation, role play

Video shooting of performance

0:0:0:6 6 hours

3 Interview Skills, Self-Introduction

Points about self-introduction

Sharing and discovering innovative concepts of self-introduction.

Scripting and practicing

0:0:0:7 7 hours

4 Mock interview skills

Interview practice

Keeping focus on self-introduction

Finding errors and corrective measures after feedback

Video shooting of activities

0:0:0:6 6 hours

5 Know Your Company (KYC) & 3 C. report

Searching and collecting information/ individually/ group

Collating and designing the presentation

Display/ presentation

0:0:0:7 7 hours

6 Personality Development & Presentation Skills

Exercises to bring out internal potential talent

Self-evaluation with SWOT Making road map for self-development,

presentation on given topic, individual/ group

Inputs will be given how to present

0:0:0:6 6 hours


Selecting minimum two skill enhancement proposed by NSQF.

Preparing students to develop requires trades as per specific need of skills { it will vary course to course}

0:0:0:6 6 hours

Program Name BSc Beauty and Wellness

Course Name Environmental Studies

Course Code IEVS100

Version No 1.0 Version Update date

23 July 2018

Prerequisite XII pass

Course Objective To gain a knowledge and understanding of the environmental

science.

Course Outcome After the completion of the course the student is able to have basic knowledge of environment and have a holistic approach towards sustainable future.

Total Credits 3

L T P S

2 0 0 1




L

30

T

0

P

0

S

15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Unit No

Module/ Units

Detailed Topic wise Syllabus Total hours L+S

1 Introduction to Environmental Studies

Introduction

Definition

Scope Importance

Need for Public Awareness

Institutions in Environment

People in Environment

2(Lectures)1 (Skill) 2+1 = 3 hours

2 Natural Resources & Their Conservation

Classification of resources: Living

and non- living resources,

Water resources: use and over

utilization of surface and ground

water, floods, and droughts,

Dams: benefits and problems.

Mineral resources: use and

exploitation, environmental effects of

extracting and using mineral

resources,

Land resources:

Forest resources,

Energy resources: Growing energy

needs, renewable and non-renewable

energy sources,

Alternate energy source, and case

studies.

4Lectures) 3(skills) 4+3 = 7 hours

3 Ecosystems

Definition, scope and importance of

ecosystem.

Classification, structure and function

of ecosystem,

Food chains, food webs and

ecological pyramids. Flow of energy.

Biogeochemical cycles- Carbon

Cycle, Nitrogen Cycle, Sulphur

Cycle, Ecosystem value, services and

carrying capacity,

Introduction, Types, Characteristic

Features, Structure and Functions of

Forest ecosystem, Grassland

ecosystem Desert ecosystem, Aquatic

ecosystems (ponds, lakes, streams,

rivers, estuaries, oceans

5(Lectures)1(Skill) 5+1 = 6 hours

4 Biodiversity & Biotic Resources

Introduction, Definition, Types of

Biodiversity

Value of biodiversity; consumptive

use, productive use, social, ethical,

aesthetic and optional values.

4(Lectures) 1(Skill) 4+1 = 5 hours

India as a mega diversity nation,

hotspots of biodiversity.

Threats to biodiversity: habitat loss,

poaching of wildlife, man-wildlife

conflicts;

Conservation of biodiversity: In-situ

and Ex-situ conservation.

National biodiversity act

5 Environmental Pollution & control

Introduction, Causes, Effects and

Control Measures of Air Pollution,

Water Pollution, Soil Pollution,

Marine Pollution, Noise Pollution,

Thermal Pollution, Nuclear hazards.

Solid Waste Management: Causes,

Effects and Control Measures of

Urban and Industrial Waste, Role of

Individuals in Pollution Prevention

Disaster Management: Floods,

Earthquakes, Cyclones, Landslides

Global environmental problems and

global efforts:

Climate change and impacts on

human environment

.Ozone depletion, Ozone depleting

substances (ODS). Deforestation and

desertification,

International conventions/ protocols:

Earth summit, Kyoto protocol,

Montreal protocol.

8(Lectures)4(Skills) 8+4 = 12 hours

6 Environmental policy Legislations & EIA.

Environmental protection & legal

aspects, Air act 1981, water act, forest

act, Wildlife act,

Solid waste management & Handling

rules, biomedical waste management

and handling rules, Hazardous waste

management and handling rules.

Definition of EIA, EIA structure,

methods of baseline data acquisition.

Overview on components- air, water,

biological and socio-economic

aspects. Strategies for risk

assessment, Concepts of

Environmental Management Plan

(EMP)

Towards sustainable future; Concept

of sustainable development,

7(Lectures) 5(Skills) LFS/Q0214 NSQF-L:7 7+5 = 12hours

Water Conservation & Rain water

harvesting

Population and its explosion,

Crazy Consumerism,

Environmental Education, Urban

sprawl, Environmental Ethics,

Concept of Green building.

Ecological foot print, life cycle

assessment (LCA), low carbon life

style

Program Name


Course Name

Advance Hair Dressing I

Course Code BETY301


Pre-requisite


Course Objective

● To help students to develop a clear understanding of the Classic techniques of conducting hair services such as Classic Haircuts, hair color. Including terminology and consultations. Also covering basic styling with Hair dressing and tools and equipment used in Hair dressing.

Course Outcome

At this level the candidate can start freelancing or get an entry level position as a full time employee with an established chain of salons


4 1:0:2:1




L

15

T

0

P

60

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20


1 UNIT-1: Hair Science (Comprehensive )

The Students should be able to

Ph balance

structure of hair root

hair bonds

mechanical properties of hair

stages of hair growth

Composition of hair fiber(Keratin, Hair cells , Polypeptides )

(3+0+1+1)

5 hours

2 UNIT-2: Consultation and communication

The Students should be able to know :

listening skills /rapport building

How to recommend Hair cut

Introduction to face shapes

prepare and maintain work area

(2+0+3+1)

6 hours

3 UNIT-3: Introduction to up styling tools


Identify the tools


Prepare tool kit for styling


(1+0+6+2)

9 hours

4 UNIT-4: Prep and style


Basic tong techniques

Usage of pin curls and create soft curls

Introduction to styling products

Create finished blow dry.

(1+0+9+2)

12 hours

5 UNIT-5: Classic haircuts


Basic hair cut terminology

10 classic hair cuts

Basic health and safety


(2+0+16+3)

21 hours

6 UNIT-6: Color

The Students should be able to: (can color terminology be added here too?)

Pre lightening ,contrast keys

Highlights (dark to light )

Contrast color theory, trend color application techniques.

In depth consultation (color consultation ,recommendation)



(2+0+10+2)

14 hours

Consult and advise clients

7 UNIT-7: Barbering


Barbering terminology

clipper cut



(2+0+5+2)

9 hours

8 UNIT-8 Texture service


Hands on straightening

Winding techniques theory , practice

Assist the hair stylist performing advance hair services

(2+0+10+2)

14 hours

Program Name

Certificate/Diploma/Advance Diploma/Degree in

Course Name

Advance skincare-I Course Code BETY302


Pre-requisite


Course Outcome

This course will enable the students to attain knowledge and practice on advance skin care technologies and machinery treatment


4 : 1/0/2/1



L 15

T 0

P 60

S 15

Theory Internal 50

Practical Internal 40

Theory term end 50

Practical Term end 40

Skill asessment 20




1 Unit-I Facial Anatomy.

Learn Bones of face & skull, neck.

Learn position and action of the facial, neck and shoulder muscles.

Circulatory system, functions of blood, arteries, veins, blood composition and circulation and lymphatic system.

Effect of the natural ageing process and lifestyle effects on the skin and muscle tone.

nervous system, lymphatic system and circulatory system of the body

3+0+3+0

6 hours

2 Unit-II Prepare & Maintain work area

Understand environmental conditions required and expected for carrying out services and importance of maintaining these Conditions: Air, light, space, temperature, sound, cleanliness, etc.

types of products, materials and equipment required for the respective services

Customer service principles including privacy and protection to modesty of the customers.

risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.

Importance of keeping accurate records of services, clients and product usage (inventory)

Applicable legislation relating to the workplace Legislation for the workplace: eg. health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions in the use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection

2+0+3+2 7 hours

3 Unit-III .various machines used in a beauty salon their parts, usage and care procedures.

3+0+40+6 49 hours

Perform Face Aesthetics services.

Various beauty services and related techniques delivered using various devices and machines to provide facial beauty services Techniques: Galvanic (deincrustation, iontophoresis), faradic, high frequency, micro-current, electro-muscular stimulation, lymphatic drainage (vacuum suction), microdermabrasion, infra-red lamp, ultrasonic machine, brush unit.

Effects and benefits of various procedures and services provided using beauty devices and machines.

Products used in conjunction with specific devices and machines for services as per skin condition and skin type.

Contra-indications and respective necessary actions.

Contra-actions and respective necessary subsequent actions

4 Unit-IV Client Care & communication

Learn professional consultation

Appropriate verbal and non-verbal cues while dealing with clients from different cultural, religious backgrounds, age, disabilities and gender

Different formats on which information is to be recorded.

Importance to maintain security and confidentiality of information.kinds of communication equipment (email, phone etc) available and their effective useSelling/ influencing techniques to provide additional services/products to clients

Advising Post care & Home care tips to the client.

2+0+5+2 9 hours

5 Unit-V Health & safety precautions

Process and products to sterilize and disinfect equipment/ tools.

Manufacturer’s instructions related to equipment and product use and cleaning.

Knowledge of applicable legislation relating to the workplace (for

2+0+4+2

8 hours

example health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection

6 Perform Salon Reception duties

Types of products and services offered by the salon and their costs.

Time taken for various services and procedures offered by the salon.

Importance of customer satisfaction for business and professional success.

Information required for booking an appointment and the purpose of each item of information.

Features and operational procedures of computerized booking systems.

Feature and operational procedures of credit card machines.

Tax structure as applicable to services provided.

Authorized sources of information for applicable taxes.

Cash handling precautions and procedures.

Calculating and applying discounts to the invoice.

Credit terms, policy and procedures dealing with credit .

Precautions to be taken while accepting bank cheques and related policy and procedures.

Importance of managing customers during waiting periods and possible ways to do that.


Risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.

3+0+5+3

11 hours

Data protection, its importance, application and relevant practices

Program name


Course name

Introduction to Food Safety and food preservation

Course code WLNS301


Pre-requisite

XIIth pass NSQF LEVEL: 2 FIC/Q9005, v1.0

Course objective

The course for Introduction to Food Safety and Preservation has following objectives.

The acquisition of knowledge about subjects related to food processing and preservation. Course Syllabus: Introduction to food processing & preservation, thermal processing with electrical energy, blanching, pasteurization, sterilization, canning, aseptic processing, thermal extrusion, cooking, cold storage, freezing, ionization irradiation.

They the personal hygiene and Sanitation guidelines of food safety supervisor.

Course outcome

The course for Introduction to Food safety has following outcomes

The aim of the course is the students to understand the basic principles of the main methods of food processing and preservation. Students will get familiar with methods such as blanching, pasteurization, sterilization, canning, aseptic processing, extrusion, cooking, cold storage, freezing, irradiation, high hydrostatic pressure, new non-thermal processing methods and hurdle technology. After completing the lectures, students will be able to design corresponding methods of food processing and preservation, choose the right equipment and solve relevant application problems


4/ 1/1/1/1




L

15

T 15

P 30

S 15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Sr. No

Module/Units Detailed Topic wise Syllabus Separate sessions (L +T+P+ S)

1 UNIT I Introduction to the Food Processing Industry

Define food processing

List the various sub sectors of food processing industry

(1+2+4+0) 7Hours

2 UNIT II Food Preservation

Understand the Importance, brief history & traditional methods of food preservation.

(1+2+4+0) 7 Hours

3 UNIT III Food Spoilage

Food spoilage causes and effects stability of foods and factors affecting storage stability.

Different types of storage and ideal storage conditions for different foods in brief.

(1+1+2+2) 6Hours

4 UNIT IV Storage conditions for different foods

Differentiate between Perishable and nonperishable foods.

Analyze the Different types of storage and ideal storage conditions for perishable, semi perishable and nonperishable foods

(1+1+2+2) 6Hours

5 UNIT V High and low temperature processing

Use of high temperature: blanching, pasteurization, sterilization and UHT processing, canning, extrusion cooking, dielectric heating, microwave heating, baking, roasting and frying, etc

Use of low temperature. - Refrigeration, freezing, CA, MA, and dehydro-freezing. , pulsed electric field, hurdle technology. food

(2+1+4+2) 9Hours

6 UNIT VI Drying or dehydration

Drying or dehydration. •

Use of chemical preservations and food additives. •

ultra- filtration, reverse osmosis. • Processing and preservation by non-thermal methods, irradiation, high pressure

(2+1+4+2) 9Hours

7 UNIT VII Food Packaging

Importance and types of packaging materials.

Passive packaging, Active packaging, Smart and intelligent

(2+1+4+2) 9Hours

8 UNIT VIII Organizational standards and norms


Understand the roles and responsibilities of an industrial production worker

State the personal hygiene and Sanitation guidelines.

State the food safety hygiene standards to follow in a work environment

(2+2+2+2) 8Hours

9 UNIT IX Use basic health and safety practices at a food processing workplace

Corresponding NOS

Code

FIC/N9002


Carry out safe working practices while dealing with hazards to ensure the safety of self and others.

Demonstrate handling all food and related materials safely using correct Procedures.

Identify common hazard signs displayed in various areas In line with production requirements.

(2+2+2+2) 8Hours

10 UNIT X Documentation and Records of Products


Perform basic documentation required like recording the no of Batches, etc

Identify and pick out non-conforming product pieces passing through the conveyer belt.

Identify and report any operating system issues.

Confirm that the outcome product meets the standard quality as per the specification mentioned in the guidelines

(1+2+2+1) 7Hours

Program Name


Course Name

Basics of fitness and strength Training

Course Code WLNS302

Version No

1 Version Update date August 2018

Pre-requisite

Fundamental knowledge of 10th

Course Objective

Understanding the basics of fitness & strength training

Understanding the basic anatomy and physiology related to exercise

Being able to perform strength training exercises, warm ups and cool down.

Course Outcome

Students will be able to learn the following:

Anatomy and Physiology of Human body in relation to exercise science.

Indications & contraindications of various exercises Creating and Designing basic Training Programs.

Total Credits L/T/P/S

4 : 1/0/1/2




L

15

T

0

P

30

S

30

Theory internal 50

Viva internal 25

Theory external 50

Viva external 25

Skill Assessment 50


Total Sessions (Contact hours) (L :T:P: S)

1 Introduction to Strength Training

Anatomical position

Physiology of exercise

(1+0+2+2) 5Hours

2 Anatomy for Strength Trainer

Bones and skeleton.

Joint anatomy.

Connective tissue anatomy.

(2+0+2+2) 6 Hours

3 Kinesiology & Biomechanics.

Kinesiology movements,

classification of movements,

Kinetic chain concept.

levers,

Balance and Stability.

(2+0+2+4) 8Hours

4 Muscle origin insertion action. [30 muscles in total]

Legs muscles.

Back muscles.

Chest muscles

Shoulder muscles.

Biceps muscles.

Triceps muscles.

(2+0+2+4) 8 Hours

5 Weight Training [a.k.a. Strength training]

Warm up/ cool down,

Rep range and goals,

D.O.M.S,

Stretching,

Lagging muscle group.

(2+0+2+4) 8Hours

6 Periodization & Scheduling.

Helping your client choose aerobic activity.

Preparing Fitness plan for your client.

Advising other exercise like stepping, dancing to your clients.

Find an activity that your client enjoys.

(2+0+2+4) 8Hours

7 Sports Injuries Sprain,

Strain,

Fractures,

Dislocations,

Tennis elbow,

(2+0+2+4) 8Hours

Spasms and cramps.

8 Fitness Assessment.

Cardiovascular endurance.

Muscular endurance.

Muscular strength.

Flexibility.

Body Composition.

(2+0+1+3) 7Hours

9 Practicals Legs (Pr)

Back (Pr)

Chest (Pr) and shoulder (pr)

Arms (Pr) and abs (Pr)

Practical Trial [legs].

Practical Trial [back].

Practical Trial [chest and shoulders].

Practical Trial [arms and abs].

Practical Trial [core training].

Practical Trial [shoulders]

(0+0+15+3) 18Hours

SEM IV

Program Name

Certificate/Diploma/Advance Diploma/Degree in : Bachelors of Business Administration

Course Name

IT concepts in Beauty and wellness Industry

Course Code BW401

Version No

1.0 Version Update date 27th February 2018

Pre-requisite

12th Pass

Course Objective

To Understand how to use computer applications/system in business/organization operations

To provide an overview of basic functions of IT in management to create a successful venture with decision- and system-oriented perspective To know the essential aspects in designing a formal organization wide IT system with an objective of effectiveness and efficiency

Course Outcome

The purpose of this paper is to impart to the students an understanding of IT concepts with a view to prepare them to face emerging challenge of managing business.

Understand modern business practices, forms, procedures and functioning of organizations

To Understand how to use computer applications/system in business/organization operations

To provide an overview of basic functions of IT in management to create a successful venture with decision- and system-oriented perspective

To know the essential aspects in designing a formal organization wide IT system with an objective of effectiveness and efficiency


4 (L-1, T-1,P-1,S-1)




L

15

T

15

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No



1 Introduction to Computer

1.1 Introduction 1.2 Characteristics of Computer 1.3 Block diagram of Computer 1.4 Types of Computer 1.5 Number Systems 1.6 Types of Programming Languages 1.7 Types of devices 1.8 Architecture of Computer System 1.9 Managing Hardware and Software 1.10 Applications

(1+1+6+1) 9 hours

2 Computer Software

2.1 Introduction 2.2 Need of Computer Software 2.3 Types of Computer Software

2.3.1 System Software 2.3.2 Application Software 2.3.3 Firmware 2.3.4 Middleware

2.4 Common softwares 2.5 Browsers 2.6 Antivirus softwares

(2+2+2+2) 8 hours

3 Operating System

3.1 Introduction 3.2 History of Operating System 3.3 Operating Systems

3.3.1 Objectives 3.3.2 Structure 3.3.3 Services

3.4 Functions of Operating System 3.5 Types of Operating System

(2+2+2+2) 8 hours

4 Networking and Security

4.1 Introduction 4.2 Computer Network 4.3 Types of Networks and Topologies 4.4 Network goals

4.4.1 General use of Internet in Day-to-Day Life 4.4.2 Best Practices to use Internet securely and safely 4.4.3 Information Security 4.4.4 Personal Safety

4.5 Cyber Attack

(2+2+2+2) 8 hours

4.5.1 Factors contributing to Cyber Attacks 4.6 Cybercrime

5 E-Business/E-Commerce

5.1 Introduction 5.2 Overview of E-Business 5.3 E-Business Model 5.4 Advantages and Disadvantage of E-Business 5.5 E- Payment 5.6 E-Marketing 5.7 Security

(2+2+2+1) 7 hours

6 Common Office Applications

6.1 Introduction 6.2 Introduction to desktop publishing 6.3 Word Processing Software 6.4 Spreadsheets, Presentation Software 6.5 Graphics Package 6.6 Personal Assistance Package

(1+1+8+2) 12 hours

7 Introduction to Database Management System

7.1 Introduction 7.2 Need of DBMS 7.3 Data Models 7.4 Normalization 7.5 ER-diagram 7.7 Transaction Management 7.7 MS-Access, MySQL (Simple queries)

(2+1+2+1) 6 hours

8 Management Information System

8.1 Introduction 8.2 Concept of MIS 8.3 Decision Making Process 8.4 Decision Support System 8.5 Executive System/Expert System 8.6 Applications

(1+2+2+1) 6 hours

9 Enterprise Management System

9. 9.1 Introduction 9.2 Concept of EMS 9.3 Enterprise Resource Planning (ERP) System 9.4 Benefits of ERP 9.5 ERP Implementation 9.6 Role of ERP – Manufacturing, CRM, Inventory, Purchasing, HR, Sales and Distribution 9.7 Future directions in ERP

(1+1+2+1) 5 hours

Current Trends

10.1 Introduction 10.2 Mobile Computing 10.3 Cloud Computing 10.4 Unified Communication 10.5 Use of Social Media 10.6 Knowledge Management System 10.7 Business Analytics 10.8 Artificial Intelligence 10.9 Applications

(1+1+2+2) 6 hours

Program Name

BSc Beauty and Wellness

Course Name

Personal Enhancement Skills II (Self Awareness & Personal development )


Version No

3.0 Version Update date 7th July 2018

Pre-requisite

Basic knowledge of English Language and personality Development

LSRW Skills

Course Outcome

Know their goals, SWOT, and personality type. Build the right attitude for themselves. Know the hierarchy of motivating factors and identify their own level. Know the importance of values and ethics in professional life and be able to analyse the repercussions of not adhering to the same. Start a conversation with any stranger in the right manner. Network with people in a professional way.


3 - 0:0:0:3



L 0

0L

T 0

0L

P 0

0L

S 45

0L

CAT 0

INT 40

TEE 0

EXT 40

EXT 20

Sr. No Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)

1. Building the right Attitude: Behavior & responsibility

Attitude – the definition and perception attached to it. Learning about the positive attitude and what defines it. Training the thought process. Grabbing the opportunity in difficulty vs. seeing the difficulty in opportunity. How to think the right way. The power of visualization.

4

2. Goal Setting and SWOT Analysis.

SWOT Analysis – As a Tool for Planning

How to interact with our environment.

Where to direct our mental energy.

How to take decisions and cope with emotions

Our approach to work, planning and decision-making

6

3. Self Esteem/ Self-Confidence:

Types of Personalities –

Activists. Theorist, Pragmatists, Reflectors Creators, Fact Finders, Fault Finders, Analysts, Judges etc.

Personality Test of an individual - Learn to understand Self, Others, Building meaningful Relationships.

Individual Personality Test – A Roadmap for Success

5

4. Power of positive thoughts & optimism

Self Esteem – Introduction and Importance

Know your Self-worth, Self-rating,

Self-contemplations and Idiosyncrasies

Loving yourself and uplifting your self esteem

Case Study on Self Esteem Self Confidence – Introduction and importance

Ways to boost your confidence at work place

Ways to push yourself out of your comfort zone.

Be the change you wish to see.

6

5. Self- integrity/ productivity:

Self-integrity – Truth to self.

Self-Monitoring the behavioral approach in Education, Profession and Society.

Self-Discipline for productivity - The Science of Self-Discipline.

The ability to do things that need to be done.

The ability to train and control one’s conduct, feelings and desires.

6

6. Values and Ethics

Demonstrate appropriate values and ethical behavior in institutions, families and society.

Understand and recognize the importance of ethical behaviour in both personal and professional life.

6

7. Study skills and Networking

Study the pattern of study

Peers learning

Utilization of learning resourses

Network with different people

Network through social platforms like for example – via LinkedIn profile.

Start and take forward a conversation with almost anyone

6

8. Professional Skills as per sector specific need (NSQF)

How to kick-start a conversation.

What to say after the first greeting.

How to enter the closed group.

How to influence and win people.

Some more tips and techniques.

6

Program Name


Course Name

Salon Management Course Code BW402

Version No


Pre-requisite

MBA or post graduate diploma in Management

Course Objective

Develop understanding of Salon Management Modern Salon and Industry trends

Course Outcome

The course Salon Management shall provide a basic understanding of the different aspects of Financial Management with salon a focus on to create a successful venture with decision- and system-oriented perspective.

Understanding the concept of accounting and financial terms.

To understanding Basic trends in Salon Industry

To Understanding the applications of financial management to the business


4/1:1:1:1




L

15

T

15

P

30

S

15

Th Internal 50

Pr Internal 50

Th Term end 50

Pr Term end 40

Skill Assessment 20


1 Introduction to Salon and wellness

Identify and list the various salon services Salon S Meaning History of Salon Understanding Salon concepts History of Salon Understanding Salon concepts Current trends and Challenges Evolution of Salon Future and possibilities of Salon

industry.

(1+1+2+1) 5 hours

2 Understanding Trends and services

Summarize various types of Salon Club salon Cruise ship salon Day salon Destination salon Medical salon Resort/hotel salon

( 2+2+4+2) 10 hours

3 Delivering Service Excellence & Quality

hygiene and cleanliness of Salon equipment

Salon Cleaning agents Handling of chemicals in salon Potential infections in salon Self-protection in salon Laundry procedures in salon Inventory Safety aids in Salon

(2+2+4+2) 10 hours

4 Revenue & Cost Centers For Salon

The Students should be able to Revenue & Cost Centres for

For Salon Massages Salon therapies Home Services in Salon Salon Products sales

(2+2+4+2) 10 hours

5 Role of Salon Manager

Role of a Salon Manager Building and Managing a Result

Oriented Team Effective financial management

(2+2+4+2) 10 hours

6 Organizing and Staffing Function of Management

Role of organizing activities and tasks for betterment of organization.

Identify the importance & steps in staffing process in salon.

(2+2+4+2) 10 hours

7 Developing a Marketing plan

Developing a Marketing plan Essentials of selling to women, men

and teens Generating Good Publicity Building and Maintaining contacts Using Technology in business’ aid

(2+2+4+2) 10 hours

8 Selling techniques and promotions of salon.

Analyze selling techniques and the

promotional tools to attract the customers.

Determine the factors that influence the promotion.

To understand the all-important factor in sales promotion.

(2+2+4+2) 10 hours

Program Name

Degree in B.Sc in Beauty and Wellness

Course Name

Basics of Digital Marketing for Beauty and Wellness

Course Code BW 403

Version No 1.0 Version Update date 20-June -2018

Pre-requisite

None

Course Outcome

Student will be able to Understand

What is Digital Marketing

Why Digital Marketing?

Fundamental Understanding of E-commerce business.

Tools of Digital Marketing


3/ 1:0:1:1



L

15

T

0

P

30

S

15

CAT 50

CAP 40

TEE 50

TEP 40

SA 20

Sr. No

Module/Units Detailed Topic wise Syllabus (In bullet points) Total Hours (L +T+P+ S)

1 Understanding of Ecommerce

Understand the meaning of E-Commerce as a whole Industry perspective

The importance of E-Commerce in a digital economy

Various trends of e-commerce and its influences. Types of E-Commerce

(4:0:8:4) 16 hours

2 Fundamentals of

Digital Marketing

E-business: Definition, Components of e-business, steps in building an e-business application.

Digital Marketing-Definition, Importance, Uses and Application for Beauty and Wellness Sector.

(4:0:8:4) 16 hours

3 Tools of Digital

Marketing

Search Engine Optimization-Definition, Merits & Demerits and Tools

Social Media Marketing- Definition, Merits & Demerits and Tools(Facebook,Twitter,Youtube and Linked In)

Email Marketing - Definition, Merits & Demerits and Tools

Mobile Marketing - Definition, Merits & Demerits and Tools

(4:0:8:4) 16 hours

4 Digital Marketing

Online Web Project

Case Discussion on Digital Marketing Strategies used in Beauty and Wellness Sector

Designing the Digital Marketing Campaign for Beauty & Wellness Startup- Executive Summary, Introduction, Objectives, Tools used ,Impact of Tools ,Findings and Suggestion, Conclusion

(3:0:6:3) 12 hours

Program Name


Course Name

Advance Hair dressing -II

Course Code BETY401

Version No


Pre-requisite


Course Objective

Course Outcome

At this level the candidate can start freelancing or get an entry level position as a full time employee with an established chain of salons


4

1:0:2:1




L

15

T

0

P

60

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No


Separate Sessions (L +T+P+S)

1 UNIT 1 Hair Science (In-Depth)


Bacterial Diseases transmitted by the client

Types of hair distribution (Lanugos, Vellus, Terminal)

In Depth Condition of hair and Scalp

(3+0+2+1) 6 hours

2 UNIT 2 Consultation and communication

The Students should be able to know :

Moisture Protein Analysis

Product Recommendation and hair analysis.

create positive impression at

work

(2+0+3+2) 7 hours

3 UNIT 3 Classic Up styling


Equipment’s Required and safety considerations while styling hair

Basic styling techniques

Styling and finishing products usage

dressing long hair maintain health and safety


(2+0+12+2) 16 hours

4 UINT 4 Creative Haircuts I


hair cut terminology refresh

introduction to face shapes

Haircuts (3cuts ) maintain health and safety


(2+0+13+3) 18 hours

5 UNIT 5 Barbering


barbering check list

Cutting Techniques for men’s hair cuts

importance for techniques

after care advice

beard crafting

(2+0+9+2) 13 hours



promote and sell services and

products

6 UNIT 6 Color Advance The Students should be able to:

color change

color on color

color terminology

fashion color recommendation

baliyage , ombre, men’s hair color



consult and advice clients

(2+0+11+2) 15 hours

7 UNIT 7 Texture service The Students should be able to:

keratin service hands on

Perming maintain health and safety


(2+0+10+3) 15 hours

Program

name


Course

name

Nutrition for weight management

Course code WLNS401

Version

no

1.0 Version update date

Pre-

requisite

XIIth pass

Course

objective

The course for has following objectives Describe the current prevalence of overweight and obesity.

Identify genetic, biologic, and environmental contributors to weight status

Define body mass index and waist circumference, and identify indications for use.

Define and distinguish among healthy weight, overweight, and obesity.

Distinguish among key methods used to measure body composition.

Identify behavioral predictors of successful weight maintenance based on outcomes of the National Weight Control Registry.

List at the current public health guidelines for moderate and vigorous physical activity for adults.

Distinguish between the amount and type of physical activity recommended for general health benefits and for weight management.

Course

outcome

The course for following outcomes Identify risk factors and diseases associated with overweight/obesity Be aware of techniques (and their limitations) used to assess dietary intake

in overweight and obesity. Recognize current research evaluating the efficacy of leading popular diets

and diet approaches for weight management. Identify the components of Metabolic Syndrome (Syndrome X) and its

relation to obesity. Describe and begin to apply counselling skills important to successful client

weight management. Be aware of emerging research, issues and non-traditional approaches to

weight management.

Cite at least three ways policies, environments, and/or systems can be changed at the community-level or higher to reduce or prevent obesity.

Total

credits /

l:t:p:s

4/ 1/0/1/2

Teaching

&

examinati

on

scheme


Hours

(sessions

in term,

should

L

T

0

P

S

Th

intern

al

Pr

intern

al

Th

ter

m

end

Pr

ter

m

end

Skill

assess

ment

Sr. No Unit Detailed topic wise syllabus (in bullet

points)

Separate

sessions

(L :T:P: S)

1 Current Research and Future Possibilities in Overweight and Obesity

Describe the current prevalence of overweight and obesity.

Define and distinguish among healthy weight, overweight, and obesity.

Evidence-Based Nutrition Practice Guidelines, (NIH/NHLBI Clinical Guidelines on the Identification and Evaluation of Obesity and overweight for all ages

(1+0+3+3) 7 Hours

2 Determine body fat

content: Reliable

options & Optimal

Weight

Distinguish among key methods used to measure body composition.

Determine How much energy does your body use each day and body fat % and water % each day

(2+0+3+3) 8 Hours

3 Energy balance :

How the body uses

energy

The Students should be able understand

Energy balance is the relationship

between the energy you take in and

the energy you use.

Learn how you take in energy from

the foods you eat and how your

body uses that energy for your

basal metabolism, physical activity

and food digestion

(2+0+4+4) 10 Hours

4 Factors contributing

to overweight and

obesity problems in

adults and children

Identify risk factors and diseases associated with overweight/obesity

Identify genetic, biologic, and environmental contributors to weight status.

Identify the factors lead to increase

calorie intake and decrease physical

activity in children

(2+0+4+4) 10 Hours

5 Maintaining a

healthy weight:

Strategies -Nutrition

Management of Overweight and Obesity

Three major important strategies can help in maintaining healthy weight Association: Weight Management).

Develop a weight management plan based on patient/client goals/expectations and evidence-based interventions.

Provide nutrition education and nutrition counseling using Patient-Centered Care and the health literate care mode.

(2+0+4+4) 10 Hours

match

with hs

matched

with

syllabus)

15 30 30

50

40

50

40

20

6 Role of Physical Activity In Weight Loss and Maintenance

Distinguish and translate for patient/clients the difference between exercise and lifestyle physical activity.

Understand the physiological role physical activity plays in the various stages of weight management (weight loss versus weight maintenance).

Identify and distinguish the role aerobic and strength-training types of physical activities have on weight loss/weight maintenance.

Understand and apply current evidence-based guidelines and recommendations for physical activity.

Identify and apply tools for assessing readiness and medical clearance for physical activity programs (eg, PAR-Q, Physical Activity Questionnaire).

(2+0+4+4) 10 Hours

7 Behaviour Management of Obesity

Understand and implement key principles of behavioral management.

Understand and implement strategies for providing information to clients.

Identify personal biases and potential barriers/attitudes toward counseling patient/client’s that are overweight and obese.

.

(2+0+4+4) 10 Hours

8 Medical Complications and Pharmacotherapy in Overweight and Obesity

Be able to identify obesity-related medical complications

Identify the current FDA approved medications prescribed for weight loss and be able to describe the “off label’ use of medications for weight loss.

Recognize commonly prescribed medications that may cause/exacerbate weight gain.

(2+0+4+4) 10 Hours

Program name


Course name Community Nutrition

Course code WLNS402



Course objective

The course for Introduction to human nutrition has following objectives

To understand the organization of nutritional research and knowledge at increasing levels of detail into different fields of nutrition, such as community, clinical, experimental, and biochemical.

To learn the nutrients required for health, and their sources in diets.

To learn how nutrients in foods affect and are affected by metabolic functions of the human body.

To learn how variability among research results leads to consumer perceptions of changing or conflicting recommendations for dietary practices from the nutrition community.

Course outcome

The course for Introduction to human nutrition has following outcomes Students can analyzed clinical assessment and biochemical analysis, biophysical

methods and diet survey. Students can identify causes, manifestation and prevention


4/ 1/1/1/1




L

15

T

15

P

30

S

15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Sr. No Unit Detailed topic wise syllabus (in bullet points)

Separate sessions (L:T:P: S)

1 Assessment of Nutritional status

The Students should be able to learn:

Definition and methods

Anthropometry

Clinical Assessment

Biochemical Analysis

Biophysical methods

Diet surveys.

(3+3+6+3)

15 hours

2 Major Nutritional Problems Prevalent India


PEM,

Vitamin A, Zinc, Iron and Iodine Deficiencies

Causes, Manifestation and prevention.

(3+3+6+3)

15 hours

3 Food Behavior The Students should be able to understand

Factors affecting food behavior agricultural, economic, environmental, socio-cultural, psychological, religious.

Role of industrialization, work patterns and mass media.

Food behavior and linkages with health.

Food habits

Knowledge, attitudes, practice.

Food habits and dietary patterns in different regions and Communities in India.

Factors affecting food habits –family size, composition, structure, economic status, working status of mother, education

(3+3+6+3)

15 hours

4 Nutrition education

Definition

Objectives, principles and importance of nutrition education

(3+3+6+3)

15 hours

Methods of Nutrition Education

5 Nutrition policies and programmer

The Students should be able to apply

Food Security Bill

Prophylaxis programme ( Vit. A, Iron, Iodine midday meal

programme, ICDS)

Maternal & Child Health Programme

(3+3+6+3)

15 hours

Program

name


Course

name

Nutritional Biochemistry

Course code WLNS403

Version

no

1.0 Version update date

Pre-

requisite

XIIth pass

Course

objective

The course for Nutritional Biochemistry has following objectives

Identify the basic principles of Biochemistry

Understand and grasp the basic outline of chemistry and properties of

important biomolecules like glucose, urea etc

Summarize the working of enzymes and their importance as diagnostic

tools for the clinician

Course

outcome

The aim of teaching Biochemistry to BSc students is to enable them to understand, the chemical processes taking place in the human body in health and disease which in turn contributes towards quality patient care. They will also understand the basic principles of separation of nutrients from foods and its characterization by spectroscopy.

Total

credits /

l:t:p:s

4/ 1/1/1/1

Teaching

&

examinati

on

scheme


Hours

(sessions

in term,

should

match

with hs

matched

with

syllabus)

L

15

T

15

P

30

S

15

Th

intern

al

50

Pr

intern

al

40

Th

ter

m

end

50

Pr

ter

m

end

40

Skill

assess

ment

20


points)

Separate sessions

(L :T:P: S)

1 Unit I Biochemistry Definition, objectives, scope and

inter

Relationship between Biochemistry

and nutrition.

Metabolism – Digestion &

Absorption of different Nutrients in

the human system.

(3+3+6+3) 15 Hours

2 Unit II Carbohydrates • Structure & Function of

carbohydrates

• Classification, Properties (

physical & chemical)

• Metabolism of carbohydrates-

Glycolysis, TCA cycle

• Glycogen metabolism, HMP

shunt, ATP production.

• Energy Metabolism – BMR,

heat regulation in the body,

• Biological oxidation, reduction,

Electron transport chain.

• Altered energy metabolism in

different conditions of

• Over nutrition & under

nutrition

(3+3+6+3) 15 Hours

3 Unit III Proteins and Proteins Metabolism

• Structure & Function.

• Classification

• Metabolism of proteins –

Transamination, deamination,

• Oxidative decarboxylation, urea

cycle.

• Changes in protein metabolism

in different disease studies.

(3+3+6+3) 15 Hours

4 Unit IV Fats and its Metabolism

• Structure & Function.

• Classification of fatty acids &

its significance in health

and disease.

• Beta oxidation of fats.

• Ketone bodies & their

significance.

• Essential fatty acids, omega 3

and 6 their sources and

role in health.

(3+3+6+3) 15 Hours

5 Unit V Enzymes & Hormone 8

• Definition, Nomenclature &

classification.

• Mechanism of enzyme action.

• Factors affecting enzymes.

• Enzyme inhibition.

• Types & role of coenzymes.

(3+3+6+3) 15 Hours

Program Name

Degree in BSc Beauty and Wellness

Course Name

Advance skincare-

II

Course Code BETY 402


Pre-requisite

Course Outcome

This course will enable the student to acquire the knowledge of body aesthetics


4 /1/0/2/1



L 15

T 0

P 60

S 15

CAT 50

CAP 40

TEE 50

TEP 40

SA 20

Sr. No



1 Unit I Review of human Anatomy & Physiology

Learn Bones of face & skull, neck.

Learn position and action of the facial, neck and shoulder muscles.

Circulatory system, functions of blood, arteries, veins, blood composition and circulation and lymphatic system.

Effect of the natural ageing process and lifestyle effects on the skin and muscle tone.

nervous system, lymphatic system and circulatory system of the body

(4+0+0+0) 4 hours

2 Unit II Prepare & Maintain work area

Understand environmental conditions required and expected for carrying out services and importance of maintaining these Conditions: Air, light, space, temperature, sound, cleanliness, etc.

types of products, materials and equipment required for the respective services

customer service principles including privacy and protection to

ramodesty of the customers.

risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.

Importance of keeping accurate records of services, clients and product usage (inventory)

Applicable legislation relating to the workplace Legislation for the workplace: eg. health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions in the use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection

(1+0+5+2) 8 hours

3 Unit III Body Consultation (Analysis) (4+0+40+7)

Perform body Aesthetics services.

i) use the body analysis sheet to determine contra-indications and general information to assist the analysis ii) posture: correct use of a plumb line (as per guidelines on Knowledgebase) iii) correct measuring techniques iv) correct height measuring v) weight measurement vi) body typing: a) endomorph b) mesomorph c) ectomorph vii) specific figure faults to include: a) kyphosis b) scoliosis c) lordosis viii) skin conditions ix) muscular conditions x) fatty deposits to include areas of cellulite and/or adipose deposits xi) test for muscle strength against resistance in abdominal area, legs, buttock and arms xii) advise 2 exercises suitable for the model xiii) procedure/technique/time management in body analysis xiv) calculation of Body Mass Index (BMI) xv) methods of recording treatment information on the Body analysis sheet xvi) use of this collected information to define a complete treatment plan

Heat Therapy in Body Treatments to

include:

i) sauna and steam baths, infra-

red lamps and paraffin wax

baths

ii) rationale for use of heat

iii) physiological effects of heat

on the body

iv) methods of applying heat

generally and locally

v) indications for using heat in

body treatments

vi) contra-indications to using

heat in body treatments

vii) precautions to take for client

safety and comfort

viii) advantages of the various

methods of heat application,

one over the other

ix) the steam room

x) the steam cabinet (bath)

51 hours

xi) the sauna cabin

xii) the paraffin wax heater

xiii) the infra-red lamp

xiv) skin and client preparation for

heat treatments

xv) procedure/technique/timing of

treatments using each of the

heat modalities

xvi) listed care and cleaning of

apparatus listed

xvii) methods of recording

treatment information on

record card

Mechanical Massage

i) rationale for use of mechanical

massage

ii) gyratory vibrator (e.g. G5)

iii) percussion vibrator (applies to

countries where this is used)

audio-sonic vibrator, (applies

to countries where this is used)

iv) differences between hand

held and floor standing

vibrators (applies to countries

where this is used)

v) skin and client preparation

plus choice of massage

medium for mechanical

massage

vi) identification of applicators

and their effects e.g.

effleurage, petrissage,

tapotement, friction and

vibrations

vii) the physiological effects of

the gyratory vibrator, the

percussion vibrator and/other

audio-sonic vibrator

viii) the indications for use of

mechanical massage in body

treatments

ix) the contra-indications to use

of mechanical massage in

body treatments

x) precautions to take for client

safety and comfort

xi) procedure/technique/timing of

treatment by mechanical

message

xii) care and cleaning of

apparatus and heads (to

include disinfection of heads)

xiii) methods of recording


record card

Vacuum Suction in Body Treatments

i) rationale for using vacuum

suction

ii) the apparatus (gliding and

pulsating)

iii) the cup(s) - ventouse (type,

size, choice and relevance to

treatment)

iv) the gliding technique

including knowledge of the

lymphatic and vascular

systems including the

positioning of the lymphatic

nodes

v) pulsating technique (uni - or

multi-cup)

vi) indications for use in body

treatments

vii) contra-indications to use in

body treatments

viii) precautions to take for client

safety and comfort

ix) skin and client preparation for

suction treatment

x) procedure/technique/timing of

treatment

xi) care and cleaning of

apparatus, cups and plastic

tubing (to include disinfection

of cups)

xii) methods of recording


record card

Galvanic Body Treatments (In

countries where this method is not

used – Theory must be taught)

i) the rationale for the use of

galvanic treatments

ii) the electrical current and

maximum intensity of

electrical output

iii) polar effects under the

cathode (-) (active electrode)

iv) polar effects under the anode

(+)

v) iontophoresis in body

therapy

vi) products used in body

therapy (to include gels,

ampoules and exfoliants and

their effects including active

ingredients)

vii) the physiological effect of

galvanic current in body

therapy

viii) indications for use of


treatments

ix) contra-indications to use of


treatments

x) precautions to take to avoid

the dangers of galvanic

current, for client safety and

comfort

xi) knowledge of thermal and

chemical burns, including the

appearance and reasons for

occurrence

xii) the electrodes - include the

importance of size and of

covers

xiii) placement of electrodes for

optimal effect

xiv) procedure/technique/timing

of body treatments using

galvanic current

xv) skin and client preparation

preceding the use of galvanic

treatments

xvi) care and cleaning of

apparatus, electrodes and

sponge covers (to include

disinfection of electrodes and

sponge covers)

xvii) methods of recording


record card

Electrical Muscle Stimulation

i) the rationale for use of

electrical muscle stimulation

ii) the electrical currents

employed; ie. faradic type,

EMS, NMS, microcurrent,

interferential

iii) pulses, impulses and stimuli

iv) phasic selection

v) the electrodes, (to include

coverings where applicable)

vi) placement of electrodes

(padding)

vii) frequencies employed in

muscle stimulation in body

therapy

viii) apparatus controls to include:

surge control, mode control,

phase control, pulse width,

constant, rhythmic etc

ix) the physiological effects of


therapy

x) indications for use of muscle

stimulation in body therapy

xi) contra-indications to use of


therapy

xii) precautions to take for client

comfort and safety

xiii) reasons for poor contractions

xiv) procedure/timing/techniqueof

treatments

xv) care and cleaning of

apparatus, pads (electrodes

and covers) (to include

disinfection of electrodes and

covers)

xvi) methods of recording


record card.

.Knowledge of all methods of

Exfoliation including scrubs

i) Definition of scrubs and

exfoliators

ii) Composition of exfoliation

products used in Exfoliation

iii) Benefits of specific

ingredients used in exfoliation

products

iv) Purpose of exfoliation (to

include scrubs and gommage

type exfoliators) Contra-

indications a) Identify and

recognise contra-indication

relevant to all methods of

exfoliation b) Provide clear

information on why the

contra-indication exists c)

Provide information on how to

explain contra-indications to

the client Benefits and effects results Describe the benefits of Exfoliation when used on the body. Perform all methods of Exfoliation Treatment available

.Knowledge of Body Wraps / Masks

i) Definitions of Body Wraps /

Masks

ii) Composition of products used

in Body Wraps / Masks

iii) Benefits of specific

ingredients used in Body

Wraps / Masks

iv) Purpose of Body Wraps /

Masks . Contra-indications a) Identify and recognise contra-indications relevant to Body Wraps / Masks b) Have a clear understanding of why they exist c) Provide an explanation of the contra-indications for use when advising clients.

Benefits and effects results Describe the benefits of body wraps / masks on the body . Perform Body Wrap / Masks treatments.

Definition of Massage – manipulation

of the soft tissues of the body.

Muscles, skin and underlying

structures - Brief History of Massage

(particularly classical Swedish

massage) Five Classical Massage Movements i) Classification and description: a) effleurage - smooth gliding movement performed with flat hands or fingers in the direction of venous blood flow b) petrissage – pressing and releasing, squeezing and lifting muscles away from bones and underlying structures c) tapotement – percussion which may be with cupped hands, sides of hands and closed fists on the body or finger tips on face and under chin d) vibration – tremulous shaking movements e) friction - circular or firm multidirectional deep pressure to reduce knots in muscle and disperse stiffness (lactic acid) ii) effects of each movement on the skin, muscles and blood circulation Indications for Massage e.g. for relaxation, as a de-stressing treatment, to encourage venous blood flow, improve skin condition, improve muscle condition, as an aid to lymph drainage Contra-Indications to Massage To include skin infections and diseases, recent scar tissue, varicose veins, tumours, inflammation, fever Preparation of the Client for Massage i) Privacy and modesty maintained when changing and removing outer clothing ii) Lying or reclining on a suitable massage couch covered by clean towels or linen iii) Hair protected from products iv) Modesty maintained during body massage The Therapist (Face, neck and Décolleté Massage) i) sitting position preferred ii) appearance, short nails, no nail varnish iii) appropriate professional uniform clothing, and footwear iv) posture Massage Medium - may be oil including added ingredients, cream, gel or if indicated on the body powder can be used Body Massage Sequence i) timing of the massage - optimal time one hour with approx. 20 minutes

on the back, 40 minutes divided between, front of legs, arms, chest and abdomen, back of legs preceding the back massage ii) clinic hygiene in massage therapy iii) competent completion of the massage iv) entry of massage details on the record card

4 Unit IV Client Care & communication

Learn professional consultation

Appropriate verbal and non-verbal cues while dealing with clients from different cultural, religious backgrounds, age, disabilities and gender

Different formats on which information is to be recorded.

Importance to maintain security and confidentiality of information.

kinds of communication equipment (email, phone etc) available and their effective use

Selling/ influencing techniques to provide additional services/products to clients

Advising Post care & Home care tips to the client.

(2+0+ 6+ 2) 10 hours

5 Unit V Health & safety precautions

Process and products to sterilize and disinfect equipment/ tools.

Manufacturer’s instructions related to equipment and product use and cleaning.

Knowledge of applicable legislation relating to the workplace (for example health and safety, workplace regulations, use of work equipment, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of products, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection

(2+0+ 4+ 2) 8 hours

6 Unit-VI Perform Salon Reception duties

Types of products and services offered by the salon and their costs.

Time taken for various services and procedures offered by the salon.

Importance of customer satisfaction for business and professional success.

(2+0+5+2) 9 hours

Information required for booking an appointment and the purpose of each item of information.

Features and operational procedures of computerized booking systems.

Feature and operational procedures of credit cardTax structure as applicable to services provided.

Authorized sources of information for applicable taxes.

Cash handling precautions and procedures.

Calculating and applying discounts to the invoice.

Credit terms, policy and procedures dealing with credit .

Precautions to be taken while accepting bank cheques and related policy and procedures.

Importance of managing customers during waiting periods and possible ways to do that.


Risks to customer privacy and modesty and actions (precautions) taken to maintain the same in the salon.

Data protection, its importance, application and relevant practices

Program

Name

Certificate/Diploma/Advance Diploma/Degree in BSc Beauty and

Wellness.

Course

Name

Professional Bridal

Makeup Artistry. Course Code BETY403

Version

No


Pre-

requisite


Course

Objective

This course is aimed at imparting candidates for the fundamentals of bridal

makeup and at building the following key competencies amongst the students.

Course

Outcome

To acquire the knowledge of a professional bridal makeup artist.

Total

Credits /

L:T:P:S

4

1:0:2:1

Teaching

&

Examinat

ion

Scheme


Hours

(Sessions

in term,

should

match

with hrs

mentione

d in

Syllabus)

L

15

T

0

P

60

S

15

Th

Internal

Pr

Internal

Th

Term

end

Pr

Term

end

Skill Assessment

Sr.

No

Unit Detailed Topic wise Syllabus (In

bullet points)

Separate

Sessions

(L +T+P+S)

1 UNIT- 1

Introduction to

bridal makeup

Evolution of Bridal Makeup

Artistry

Tools of the Trade

Client Consultation

Creating the Canvas-sketches

Facial Features

(3+0+7+1)

11 Hours

2 UNIT-2:

Bridal makeup

Look 1: MAHARASHTRIAN BRIDE

Business In Makeup

Personal grooming, hygiene

and safety measures for

Makeup Artistry

Learn how to set up the work

station and re learn client

consultation

Identify types of Skin and asses

it.

Prepare step by step before

applying the makeup

(3+0+10+3)

16 hours

3 UNIT-3:

Bridal makeup

Look 2: MUSLIM BRIDE

Introduce and understand the

MAKE UP KIT and its Contents

Brush kit and other tools

Types of foundation, face powder,

kajal , mascara, eyebrow

kit/pencil, lip pencil, lipstick,

gloss, eyeliner, blush

(2+0+10+3)

15 hours

4 UNIT-4:

Bridal makeup

Look 3: SOUTH/NORTH INDIAN BRIDE

Judge which products will work

on different skin types and

shades keeping in mind client

requirements

Practice Basic aspects-

Foundation, Concealer, face

powder

Eye Makeup- Eye liner,

Mascara and Eye shadow

Blusher application

(2+0+10+3)

15 hours

5 UNIT-5:

Bridal makeup

Look 4: CULTURAL BRIDE

Opposite color schemes with

connection to the costume.

Creative blusher + contour

technique.

(3+0+13+3)

19 hours

6 UNIT-6:

Draping : SAREE AND DUPATTA

Different types of Dupatta

draping.

Different types of Saree

draping.

(2+0+10+2)

14 hours

SEM V

Program Name


Course Name

Entrepreneurship Development

Course Code MGMT501

Version No 1.0 Version Update date

Pre-requisite

General awareness

Course Outcome

Demonstrate knowledge of the fundamentals of entrepreneurship

Discuss how entrepreneurship fits into the business environment

Assess the steps in planning and organizing an entrepreneurial venture

To give an overview of who the entrepreneurs are and what competences are

needed to become an Entrepreneur.

To acquaint students with the special challenges of starting new ventures and

introducing new product and service ideas.

To introduce the students to different types of family business


3 Credits (1:0:1:1)



Hours

(sessions in

term,

should

match with

hs matched

with

syllabus)

L

15

T

0

P

30

S

15

Th

internal

50

Pr

internal

40

Th

term

end

50

Pr

term

end

40

Skill

assessment

20

Sr. No Module/Units Detailed Topic wise Syllabus Total Hours (L +T+P+ S)

1 Foundations of Entrepreneurship Development Theory Duration

(hh.mm): 3

Practical Duration

(hh.mm): 6

Tutorial Duration

(hh.mm): 3

Skilling Duration

(hh.mm): 3

Entrepreneurship concept – Role of

Entrepreneurship in the Economy –

Entrepreneur – Personality Characteristics of

Successful. Entrepreneur – Knowledge and

Skills Required for an Entrepreneur.

12

(3+0+6+3)

2 Entrepreneurial Environment Theory Duration

(hh.mm): 3

Practical Duration

(hh.mm): 6

Tutorial Duration

(hh.mm): 3

Skilling Duration

(hh.mm): 3

Types and Classification of Entrepreneurs.

Intrapreneurs. Women Entrepreneurs. Social

Entrepreneurship. Entrepreneurial

Development programme. Environment

factors affecting entrepreneurial

development programmes. Legal

requirements for a new unit.

12

(3+0+6+3)

3 Entrepreneur Project Development and Business Plan Theory Duration

(hh.mm): 3

Practical Duration

(hh.mm): 6

Tutorial Duration

(hh.mm): 3

Skilling Duration

(hh.mm): 3

Business Idea and Opportunities. Idea

Generation. SWOT analysis. Creating

entrepreneurial Venture. Business Planning

process. Feasibility Report Preparation,

submission and financing.

12

(3+0+6+3)

4 Venture Development Theory Duration

(hh.mm): 3

Practical Duration

(hh.mm): 6

Tutorial Duration

(hh.mm): 3

Skilling Duration

Planning and organizing an Entrepreneurial

Venture. Steps involved in starting a venture.

Institutional support to an entrepreneur.

Marketing channels. New trends in

12

(3+0+6+3)

(hh.mm): 3

entrepreneurship. Rehabilitation of Business

Units.

5 Family Business Development Models Theory

Duration (hh.mm): 3

Practical Duration

(hh.mm): 6

Tutorial Duration

(hh.mm): 3

Skilling Duration

(hh.mm): 3

Introduction of Family Business – Conceptual Models of Family firms – Four Classic Family Business types – Founders and the Entrepreneurial experiences – Growing and evolving family business – Complexity of family enterprise – Diversity of successions: Different Dreams and challenges.

12

(3+0+6+3)

Program Name


Course Name

Professional Skills 1 Course Code IDSC 301


Pre-requisite

Graduation course First Year and second year ( Passed)

Basic knowledge of English Language, Communication Skills & Writing

Skills

Learned the communication, presentation, conversation and

employability skills.

Course Objective

• To develop professional skills of the learner

• To develop professional traits

• To meet the demands of employers and companies

• To develop resume building

• To design and scripting of ideas, research topics and creative writings

• To develop self-awareness and professional responsibility

Course Outcome

• Student will able to meet the demands of the industry

• Student will able to design professional resume

• Student will be able to face professional challenges

• Groomed personality with positivity in action and thoughts


• Video shooting of advance communication skills

• Skill talk

• Theme games

• Group interactions, one to one interface

• Gallery Display

• Assignments

• Stage performance

• Role play & Presentations (individual & group)

• Internal competitions

• Categorization of students


3 - 0:0:0:3




L

0

T

0

P

0

S

45

Pr. Internal 1 40

Pr. Internal 2 40

Skills Assessment External

20

Total

40+40 +20=100

Sr. No



Total Sessions

1 Resume : Soft copy & Video Resume

Recap – What have you already learned in IDSC?

Why this session: Showing them advanced types and

formats of resume

Sequencing the data of resume

Video practice for resume and

recording

5 S 5 hours

2 SAR stories : Success stories Situation Achievement Situation - Action – Result attainment STORIES )

Scripting autobiographical stories

on the basis of situation, attainment

& result orientation

Story telling

5 S 6 hours

3 Advance communication Skills

Scripting of Skill talks & video

shooting

Skill talk on domain subject and

advance research

Skill talk sessions on the line of

TED talk.

Selected skill talk will be aired

through public media.

6 S 6 hours

4 Competition : Personality contest Talent contest

Arranging Personality contest and

talent competition inter and intra

department.

Assessments of participant. Video

shooting of activities

7 S 7 hours

5 Advanced Group Discussion Personal Interview

Practice sessions with the help of

external experts

Collating and designing the

presentation

Display/ presentation

6 S 5 hours

6 Internship : Project making & presentation Article Writing

Scripting of project report

Presenting formally in front of

students like corporate presentation

8 S 8 hours


Selecting minimum two skill

enhancement proposed by NSQF.

Preparing students to develop

requires trades as per specific need

of skills { it will vary course to

course}

8 S 8 hours

Program Name


Course Name

Professional Competency Skills II (Advanced/Progressive)



Pre-requisite

Graduation course second Year ( Passed)

Basic knowledge of English Language, Communication Skills & Writing

Skills

Course Objective

• Students will be able to handle crucial conversations and develop

skills required for interpersonal communication.

• Students will develop traits required for working in a team and will be

able to work in groups. Students will learn about different leadership

styles and will be able to adapt one according to the need of the

situation.

• Students will learn techniques of conflict management and shall be

able to manage or deal with situations of conflict effectively.

• Students will be able conduct effective meetings with all the necessary

know-hows adhered to.

• Students will be able to implement change management and become

adaptable to different situations

Course Outcome

• Student will develop confidence to work in a team

• Student will able to demonstrate leadership skills

• Student will be proactive about resolving conflicts

• Student will develop healthy interpersonal relationship

• Students will develop the mannerism and etiquettes of meeting


• Learning English in English laboratory

• Various interactive activities in the class

• Theme games

• Group interactions, one to one interface

• Gallery Display

• Assignments

• Stage performance

• Role play & Presentations (individual & group)


3 – 0:0:0:3



Hours L

0

T

0

P

0

S

45

Pr Internal 40

Pr External 40

Th Term end 0

Pr Term end 20

Skill Assessment

100

Sr. No



Total Sessions

1 Emotional Intelligence:

Recap – What have you already learned in IDSC III ?

Why this session:

Understanding what emotions

are for.

Managing with emotional issues

Deciding with brain

Trauma and emotional

relearning.

Mindfulness and emotions.

The self-science of temperament.

9 (S) 9 hours

2 Anger Management:

Understanding the dangerous after

effects of anger with example Use his anger in a constructive way. Understanding the display anger to

the right person, at the right time, for

the right reason

3 (S) 3 hours

3 Time Management:

Evaluation of time

spending habits.

Managing time. Priority

management.

How to make most of your

day. Finding space for

yourself – getting

satisfaction and

productivity.

3 (S) 3 hours

4 Stress Management:

Causes of stress – organizational, family, and social.

Impact of stress on oneself – decision making, performance, behavioural, psychological, psychosomatic.

Managing stress.

Difference between distress and eustress

6 (S) 6 hours

5 Money Management:

Prioritizing the finances.

Facts about students loans and

credit cards.

Budgeting and planning.

Liquidity and security.

2 (S) 2 hours

6 Problem solving skills & decision making

Focus on discussing the

solution rather than the

problem.

Cognitive and emotional

problems. Levels of

problems – interpersonal,

intrapersonal, intergroup,

intra-group, intra-

organizational.

Problem solving styles.

4 (S) 4 hours

7 Relationship Management

Life position matrix. The

need for managing relations.

Types of relationships in an

organization.

Customer relationship

management

Business relationship

management

6(S)

6 hours

8 Personality Development & Presentation Skills

Understand the importance of self-

grooming

Understand value of internal &

external personality

6 (S) 6 hours

9 NSQF skills Skills required for their

domain

6(S) 6 hours

Program

name

Certificate/diploma/advance diploma/degree in BSc beauty and

wellness

Course

name Fundamentals of wellness coaching

Course code WLNS501



Course

objective

The course for Introduction wellness Coaching has following objective

Wellness is the perfect option for all those who want to start a career in

fitness as a Wellness coach.

It is also highly recommended for people who want to learn to train

themselves in the right way.

To do this course all you need is a passion for fitness and a willingness to

change people’s lives, we take care of the rest.

Course

outcome

The course wellness Coaching has following outcomes. Anatomy and Physiology of Human body in relation to exercise science.

Maintaining Health, Safety and Welfare in Fitness Environments.

Effective Communication and Motivation when Working with Clients.

Creating and Designing Personal Training Programs.

Delivering Exercise and Physical Activity Programs.

Total credits

/ l:t:p:s

4 : 1/1/0/2

Teaching &

examination

scheme


Hours

(sessions in

term, should

match with

hs matched

with

syllabus)

L

15

T

15

P

0

S

30

Th

intern

al

50

Pr

intern

al

40

Th

ter

m

end

50

Pr

ter

m

end

40

Skill

assess

ment

20


points)

Separate

sessions

(L :T:P: S)

1 Introduction to

Wellness


Describe the multiple models and

varied definitions of wellness

Discuss the attributes of each

wellness domain within the varied

models

Characterize levels of wellness in

objective terms based on the degree

to which each wellness attribute is

present and/or achieved

Describe how attributes of wellness

may vary depending on client

factors, such as gender, age, and

cultural, social, and environmental

factors

(3+1+0+4) 9Hours

2 Introduction to

Coaching:

Definition,

Scope, Practice


Display and perform duties with

professionalism in action and

speech

Maintain privacy and

confidentiality

Respect the integrity of the

established Wellness Coaching

model as taught and practiced

Work within the defined scope of

practice in terms of strategies,

techniques, and resources used in

the coaching encounter

Recognize when referral to other

professionals or services is needed

(2+1+0+4) 8 Hours

3 Basic Human

Anatomy

Bones and skeleton.

CVS and Respiratory

CNS and digestive

Excretory and endocrine

(2+2+0+4) 10Hours

4 Basic Human

Physiology

Endocrine

CNS

CVS

Digestive

Excretory

(2+2+0+4) 10Hours

5 Introduction to

Chronic

Body fat analysis

BP (2+2+0+4) 8Hours

Diseases &

Fitness

Assessment.

Clinical examination

Systemic examination

Understand various chronic

diseases like thyroid disorders,

diabetes, hypertension,

cardiovascular and CNS disorders,

joint disorders.

6 Basics of

Nutrition

Functions of Nutrients – Macro and

Micro

Balanced Diet and Food Groups

Basic Nutrition

Supplementation

(2+2+0+4) 8 Hours

7 Basic

Psychology &

Counselling


Understand & diagnose

psychological disorders like

depression, anxiety

Understand Basics of Counselling

Understand the normal psychology

Employ counselling techniques that

help clients recognize their

strengths and overcome stress

Use strategic questioning to help

clients open about stress related

issues

(2+3+0+3) 6 Hours

8 Ancillary

measures &

exercise in

wellness

coaching

Ancillary measures in chronic

diseases

Exercises for chronic diseases

(0+2+0+3) 18Hours

Program name


Course name

Fundamentals of Sports Nutrition

Course code WLNS502


Pre-requisite

XIIth pass

Course objective

The course for Introduction Sports Nutrition Course has following objectives.

To enable the students to understand the characteristics, physiology and body composition needs of team sports

To impart knowledge on sports specific nutrition and hydration guidelines- in team sports

To help students understand the role or ergogenic aids- their dose, safety and efficacy to enhance sports performance.

Course outcome

The course Sports Nutrition has following outcomes

Students will learn the physiology of Energy system for sport athletes.

They will learn the techniques weight loss and weight gain for training in competitions

Students can analyze the Benefits/Mechanism of action and Applications of macronutrient and micronutrient supplements.


4/ 1/1/1 /1




L

15

T

15

P

30

S

15

Th internal 50

Pr internal 40

Th term end 50

Pr term end 40

Skill assessment 20

Sr. No

Unit Detailed topic wise syllabus (in bullet points) Separate sessions (L :T:P: S)

1 Unit I Nutrition for strength sport athletes

Types and characteristics of strength or high intensity sports (sprinting, throwing, body building etc.)

Physiology of energy systems,

Nutritional requirements- macronutrients- carbohydrates, fats proteins

Muscle building- post exercise anabolic window

Impact of resistance training on body composition of athletes in strength sports

Micronutrient requirements

Nutrient periodization in training and competition

(1+1+4+1) 7 hours

2 Unit II Nutritional requirement for Resistance Training

Impact of resistance training on body composition of

athletes in strength sports

Micronutrient requirements

Nutrient periodization in training and competition

(2+2+4+2) 10 hours

3 Unit III Nutrition for weight class sports- combat sports, individual events

Types and characteristics- physiological needs, body

composition and energy systems used.

Macro and micronutrient requirements in training and competition.

Hydration guidelines in weight class sports

Making weight- weight loss and gain in training and competition-

Strategies to promote healthy weight loss in athletes

(2+2+2+2) 8 hours

4 Unit IV Nutrition for racket sport athletes- badminton, squash, tennis

Characteristics- physiology, energy system, and body composition, duration of match, Training.

Macro and micronutrient requirements in training and competition.

Dietary and hydration strategies for athletes in different periods of training and competition

Use of Nutritional supplements in strength/power sports- use, effects, efficacy and safety.

(2+2+4+2) 10 hours

5 Unit V Classification and physiology of field and court sports

Role of vitamins and minerals in energy metabolism, blood formation, bone health, and antioxidants.

Fluid and electrolyte requirements-Hydration strategies in athletes based on rules of the Sport, available time and opportunities to hydrate on the field.

(2+2+4+2) 10 hours

6 Unit VI Practical nutrition guidelines for

Field sports- hockey, football, rugby

Batting sports- cricket, baseball, softball

Court sports- volleyball, basketball, netball.

Indian team sports- kabbadi, kho-kho

Use of Nutritional supplements in team sports

(2+2+4+2) 10 hours

different team sport athletes

Creatine monohydrate

Protein supplements

Caffeine

Sports bars, drinks and gels

7 Unit VII Dietary Supplements: Regulations and Classification

Definition and regulations OF Dietary Supplements (country-specific)

Classification of Dietary/Nutritional Supplements

Composition, Benefits and Applications of Nutritional Supplements

Macronutrient Supplements:

− Pure proteins (e.g. Whey, Casein, Egg albumen, Soy protein, Pea protein & other

vegan proteins/protein blends), Protein bars, Weight gainers; Amino acid supplements-Glutamine, Arginine Carbohydrate supplements & EFAs, Glycerol Meal replacement powders,

Ready To Drink protein shakes (RTDs)

Sports drinks & Sports gels

(2+2+4+2) 10 hours

8 Unit VIII Micronutrient Supplements:

Benefits/Mechanism of action and Applications

Vitamins: Ergogenic role of B-complex vitamins, Vitamin B12 & folic acid, VitaminD supplements’, Multi-vitamin supplements

Mineral supplements: Calcium-Magnesium-, Iron supplements, supplements,

Electrolyte replacement drinks Antioxidant vitamins & mineral supplements

(2+2+4+2) 10 hours

Program name Certificate/diploma/advance diploma/degree in BSc beauty and

wellness

Course name Therapeutic

Nutrition

Course code WLNS503



Course

objective

The course for Introduction Therapeutic Nutrition has following

objectives

Simple techniques of assessing nutritional status of the patients.

Application of the principles of normal nutrition for planning

therapeutic diets.

Planning and preparation of diets for the patients suffering from

some common diseases / disorders.

Dietary counselling for prevention and treatment of common

diseases / disorders.

Use of nutrition software in diet therapy.

Course

outcome

The course Therapeutic nutrition has following outcomes

demonstrate an ability to independently and in collaboration with the patient, examine and assess nutrient intake, nutritional status and nutrient requirements,

demonstrate the ability to plan and manage the nutritional needs of different groups in society and the ability to educate and inform about diet and health,

demonstrate an ability to prevent, investigate, assess, treat and evaluate nutrition and nutrition-related problems, symptoms and diseases

Total credits /

l:t:p:s

4/ 1/1/1/1

Teaching &

examination

scheme


Hours (sessions

in term, should

match with hs

matched with

syllabus)

L

15

T

15

P

30

S

15

Th

internal

50

Pr

internal

40

Th

term

end

50

Pr

term

end

40

Skill

assessment

20


points)

Separate

sessions

(L :T:P: S)

1 Therapeutic adaptation of normal diet


Understand and plan Normal diet

with a 3- day cycle menu

Differentiate between Therapeutic

Diets and Normal Soft Diet

Liquid diets – Clear and full fluid Feeding

infants and children Problems in feeding in

the Hospital

(1+1+4+1) 7 hours

2 Diet in fevers, typhoid fever, influences and tuberculosis, Rheumatic fever & Counseling

Analyze the Diets in fevers: acute

and chronic

Analyze the Diet in Typhoid causes

tuberculosis, Rheumatic fever &

Counseling

(2+2+4+2) 10 hours

3 Diet in Liver Diseases. & Counseling

Define and illustrate the liver

diseases

Differentiate Dietary

recommendation during Cirrhosis,

hepatitis, hepatic coma, diseases of

gall bladder, pancreatitis

(2+2+2+2) 8 hours

4 Diseases of Endocrine disorders. & Counseling

Define and illustrate the metabolic

syndrome

Hypothyroidism, Hyperthyroidism,

hypocalcemia and its diet in these

endocrine disorders will be explained

(2+2+4+2) 10 hours

5 Cardio-vascular Disorders and diet management.

Etiology, clinical features, basic

diagnosis, complications,

nutritional management, life style

modifications and dietary

counselling in cardio-vascular/

common metabolic disorders

. Cardio-vascular Disorders -

Hypertension - Hyperlipidemias,

Atherosclerosis - Introduction to

Myocardial Infarction and

Congestive Heart Failure

(2+2+4+2) 10 hours

6 Diseases of metabolic disorder. Arthritis

Describe the difference between

Diabetes Mellitus - Type 1 and

Type 2

Metabolic Syndrome

Gout

High Fiber Diet

Diabetic diet with low GI Foods

Low Fat/Fat Controlled Diet

Diabetic/Consistent Carbohydrate

Diet

(2+2+4+2) 10 hours

7 kidney diseases Diet in kidney diseases& Counseling

Nephritis, Acute chronic and renal failure,

renal calculi.

(2+2+4+2) 10 hours

8 Nutritional

Management in

Cancer

An overview of the causes and modes of

therapy, nutritional management and

prevention of cancer

(2+2+4+2) 10 hours

Program Name


Course Name

Fundamentals of Spa Therapies

Course Code BETY 501

Version No


Pre-requisite

Comprehensive knowledge of 10+2 subjects

Course Objective

After completing this programme, participants will be able to: • select and set up the suitable equipment for spa therapy adhering to health, safety and hygiene requirements

• explain treatment procedure to the client while providing information about oils and creams used during treatment • prepare massage oil or cream and other equipment • assist the Spa Therapist to conduct the therapy to the satisfaction of the

guest in a commercially acceptable time

• assist the Spa Therapist to record the therapy accurately and store

information securely in line with the organization’s policies

• adhere to the health and safety standards laid out by the manufacturer and

organization • Maintain good appearance and behaviour • Execute tasks as per organization’s standards

• Communicate and record the information

Course Outcome

At this level the candidate will be trained to a position where he / she would be able to work as an Assistant Spa therapist


4 Credits 1/1/1/1


Teaching Scheme

Examination Scheme (Marks)


L 15

T 15

P 30

S 15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No



1 Unit I

Introduction to Spa

and wellness

Meaning of SPA

History of Spa

Understanding Spa concepts

Origin and Evolution of Spa

Introduction to wellness and

its types

(3+2+5+0) 10 hours

2 Unit II

Modern Spa and

Industry trends

Current trends and

Challenges

Spa Techniques and

procedures

(2+2+5+2) 11 hours

3 Unit III

Understanding

Trends and

services

Club spa

Cruise ship spa

Day spa

Destination spa

Medical spa

Mineral springs spa

Resort/hotel spa

(2+2+5+2) 11 Hours

4 Unit IV

Spa Traditions &

Therapies

Spa Therapy

Swedish massage

Thai massage

Hot stone therapy

Deep tissue

Body scrub and body

wrap

Shiatsu

Reflexology

Aroma therapy

Lymphatic drainage

Relaxation massage

Spa Therapy- Practical

Swedish massage

Thai massage

Hot stone therapy

Deep tissue

Body scrub and body

wrap

Shiatsu

Reflexology

(4+4+10+8) 26 hours

Aroma therapy

Lymphatic drainage

Lomi Lomi massage

5 Unit V

Delivering Service

Excellence &

Quality

Maintain the excellence in

hygiene and cleanliness of

o Spa equipment

Spa Cleaning agents

Handling of chemicals in

spa

Potential infections in spa

Self-protection in spa

Laundry procedures in spa

Safety aids in Spa

(2+2+3+1) 8 hours

6 Unit VI

Inventory

Management

Meaning of inventory

Management

Advantages and

Disadvantages of Inventory,

Constituents of Inventory

Costs Inventory Turnover Ratio for inventory

system evaluation and control

(2+3+2+2) 9 hours

Program Name


Course Name

Salon Hair Creative Course Code BETY 503

Version No


Pre-requisite


Course Objective

Students should be able to analyse face shape and facial features to create best suitable shape using techniques taught Students should be able to understand difference between various texture services its technicalities, protocols and procedures on different hair

Course Outcome

Students should be able to do to color correction, color contouring techniques using various fashion shade and internationally recognized colouring techniques.


4

1:1:1:1




L

15

T

15

P

30

S

15

Th Internal 50

Pr Internal 40

Th Term end 50

Pr Term end 40

Skill Assessment 20

Sr. No


Separate Sessions (L +T+ P+S)

1 UNIT 1 Client

Communication

maintaining client record card (general)

maintaining client record card (chemical services)

matching client expectation and salon resources

effective rapport building and service Upselling

maintain health & safety


( 3+2+4+2) 11 hours

2 UNIT 2

Comprehensive long hairdressing

Preparation and check list Dressing long hair and creating finished looks Bridal/party up styling


prepare & maintain work area

(2+3+8+3) 16 hours

3 UNIT 3

Creative

Haircuts II


Preparation and check list Dressing long hair and creating finished looks Bridal/party up styling



(3+2+4+2) 11 hours

4 UINT 4

Barbering


Face shapes and analysis

Combine

After Care styling



(2+3+4+3) 12hours

5 UNIT 5

Color Advance II

Color contouring

color correction

intense color change ,sombre , baby lights,

color contouring



(3+2+5+2) 12 hours

6 UNIT 6

Texture service



Secrets of texture services

Curl variation

(2+3+5+3) 13 hours

Program

Name

Certificate/Diploma/Advance Diploma/Degree in BSc. Beauty &

Wellness.

Course

Name

Fashion and

Photographic

Makeup.

Course Code BETY502

Version No 1.0 Version Update

date

Pre-requisite Fundamental knowledge of 10+2 subjects

Course

Objective

This course is aimed at imparting candidates for the Basics of professional

make up application at building the following key competencies amongst the

Students

Course

Outcome

Professional Makeup artist for shoots and fashion industry.

Total Credits

/ L:T:P:S

4

1/1/1:/1

Teaching &

Examination

Scheme


Hours (Sessions in

term, should

match with hrs

mentioned in

Syllabus)

L

15

T

15

P

30

S

15

Th

Interna

l

Pr

Inter

nal

Th

Term

end

Pr

Term

end

Skill Assessment

Sr.

No

Unit Detailed Topic wise Syllabus (In bullet

points)

Separate

Sessions

(L+T+P+ S) 1 UNIT- 1:

Introduction to

Fashion makeup

Introduction to various trends in fashion

industry

Application technique

Key steps correction as necessary

Prepare for role of Fashion makeup artist.

(4+2+2+1)

9 Hours

2 UNIT- 2:

Fashion Makeup

Look 1 - The

Feather look

Sanitize tools and products.

Creating sketches

Understanding various types of feathers and

look designing.

(2+3+6+3)

14 Hours

3 UNIT- 3:

Fashion Makeup

Look 2 – The Color

Pop/ Blast

Editorial Look

Introduction to color types.

Introduction to color schemes.

Understanding the creativity involved behind

such a look.

(2+3+6+3)

14 Hours

4 UNIT- 4:

Fashion Makeup

Look 3 – The

Sequences look

To create various looks with different types,

shapes, sizes of sequences.

Types of face shapes and features in order to

create different looks.

(2+2+6+3)

13 Hours

5 UNIT- 5:

Fashion Makeup

Look 4 – The Black

and White look

Understand the different colors which

complement the black and white theme.

Create Black and White looks with various

color.

(2+2+4+2)

10 Hours

6 UNIT- 6:

Fashion Makeup

Creatives.

Create Hoods.

Create Costumes.

Stencil Creation.

(3+3+6+3)

15 Hours

Date post:	08-Sep-2020
Category:	Documents
Upload:	others
View:	4 times
Download:	0 times

B.Sc. Beauty and Wellness Programme Structure-Teaching ...MGMT501 Entrepreneurship Development...

Documents