DRAFT SYLLABUS OF VOCATIONAL SUBJECTS AT DEGREE...

1

DRAFT SYLLABUS

OF

VOCATIONAL SUBJECTS

AT DEGREE LEVEL

SUBMITTED TO UNIVERSITIES

DIRECTORATE OF

VOCATIONAL EDUCATION,

ODISHA, BHUBANESWAR

2015

2

FINANCIAL LITERACY AND BANKING

(SEMESTER-I) PAPER-I

(Financial Literacy and Education)

Marks-50(03 credits)

INTRODUCTION:

Opening up of the banking sector on account of reforms being pursued in the

financial sector over the last decade has also made indelible impact on the banking

sector. Understanding, anticipating and managing risk and being viable have become

important. Banks have become aware of each other and the possible impact their actions

can have on the market. Need for taking well informed decisions on product pricing has

never been as evident as it is today. IT has made the job of back office- which was

otherwise a laborious routine - more accurate and easy. Speed of transaction has

increased. Banks are able to centralize the documentation and processing of post

sanction procedures in credit. Slowly and steadily branches have become more of

delivery points and more customer oriented.

OBJECTIVES:

To Know about the basics of Indian banking system

To have understanding on opening, operation and closing of Accounts

To know various types of customers and loans against deposit

To understand e-banking system such as Electronic transfer of funds

To understand various indicators of financial planning and asset management

EXPECTED OUTCOMES:

Students can be employed in banking, financing and non-Government financial

organizations

Students can be self-employed through Private entrepreneurship

Unit-I

Basic of Banking

Basics of Banking Skills

Basic principles of Banking

Structure of Indian banking system

Unit-II

Functions of banks

- Indian banking: Recent Trends

- E.banking

- KYC norms

Unit-III

Various types of deposits and products offered by the bank

Procedure for account opening, operation & closing of accounts

Various types of customers and operation of their accounts

Loan against deposits

Basic information on cheque

Electronic transfer of funds/remittances

Banker’ secrecy of accounts

3

(SEMESTER-II)

PAPER-II (Introduction to financial planning and Management)


OBJECTIVES:

To develop a brief understanding on financial planning and practices

To understand importance of risk tolerance and client behavior

To understand how to develop client planner relationship

To know about legal accepts of financial planning

EXPECTED OUTCOMES:


organizations


Unit-I

Client planner relationship

Gathering client data

Client objectives and needs

Unit-II

Preparing the financial plan : Aspects and considerations

Professionalism & ethics in financial planning practices

Regulatory requirements

Risk tolerance and client behavior

Unit-III

Asset management

Personal financial statements

Financial mathematics(Time Value of Money)

Economic environments and indicators

Forms of business ownerships

Way of taking title to property

Legal aspects of financial planning

4

(SEMESTER-II)

PAPER-III

PRACTICAL Marks-50(03 credits)

The students are required to prepare skill development manuals on the following dimensions:

Human Resource Management,

Building an Hr Strategy,

Motivation

Training and Skill Development

Personnel Management

Industrial Relations

(SEMESTER-III) PAPER-IV

(Anti Money Laundering)


OBJECTIVES:

To acquire knowledge and understanding on money laundering

To know about PMLA(Prevention of Money Laundering Act) 2002

To understand International initiative for anti money laundering

EXPECTED OUTCOMES:


organizations


Unit-I

What is money laundering?

Prevention of Money Laundering Act (PMLA), 2002

RBI guidelines

Unit-II

Introduction to anti money laundering

Know your customer

Customer identification procedure

KYC and risk profile of the customer

Covered/exempted product under the preview of AML requirement

Sources of fund

Unit-III

Suspicious transactions

Record keeping

International initiative for anti-money laundering

Financial action tax force

Us patriot act

Asia/pacific group of money laundering

5

(SEMESTER-IV)

PAPER-V (Customer, Risk and Management)


OBJECTIVES:

To have general awareness on IRDA Regulation 2000, Code of ethics, KYC and

company assets

To know about basics of risk Management

EXPECTED OUTCOMES:


organizations


Unit-I (CUSTOMER)

Know your Customer

Definition of agent

IRDA regulation 2000

Role of an agent

Code of ethics

Compliance

Responsibilities of associates and advisors

Protection of company assets

Reporting to illegal and unethical behavior

Unit-II (RISK MANAGEMENT)

Introduction to risk

Risk management

Risk identification

Risk evaluation

Risk control

Unit-III (RISK MANAGEMENT)

Risk Financing – General

Risk Financing – Transfer

Risk Financing – Retention

Alternative risk transfer

Corporate risk management

Changing trends in risk management

Risk management and shareholder value

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(SEMESTER-IV)

PAPER-VI

PRACTICAL Marks-50(03 credits)

The students are required to prepare skill development manuals/profiles

on the following dimensions:

An overview of various skills needed by business facilitators/business

correspondents skills that make them effective in their role:

communication and interviewing skills

Borrower profiling skill

Debt management skill

Cash flow working and Cash Budgeting Technique

Credit counseling and financial advising skills

Financial literacy and financial education

Marketing skill

Cross selling skill

(SEMESTER-IV)

PROJECT Marks-50(03 credits)

The students are required to submit one Project Report on the following topics :

KYC norms

Preparing the financial Plan

Asset Management

International initiative for anti money laundering

Changing trends in risk management

REFERENCES:

Principles and Practices of Banking Paperback

IIBF (Indian Institute of Banking and Finance) (Author)

Legal and Regulatory Aspects of Banking Paperback

IIBF (Indian Institute of Banking and Finance) (Author)

www.allbankingsolutions.com

-OOO-

http://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=IIBF+%28Indian+Institute+of+Banking+and+Finance%29&search-alias=stripbooks

http://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=IIBF+%28Indian+Institute+of+Banking+and+Finance%29&search-alias=stripbooks

7

Electrical Domestic Appliances


(BASIC ELECTRICITY) Marks-50(3 Credits)

INTRODUCTION:

In almost every home there are horde of appliances that practically remain in use

throughout the day to provide us the comfort and easiness of life that we deserve. We

are really grateful to these appliances which are necessity of every home. And if you are

grateful to such appliances then you must care for them too. The breakdown of electrical

domestic devices is inevitable as machines after long run tend to break down. At times

they break down early due to misuse or over use. The electrical appliances like mixer/

grinder, Geysers, water heater, fan, Iron, etc. are widely used in almost every house

hold. These electrical appliances do need periodic servicing, maintenance and repair

actively. Though there are a number of authorized repair & servicing centers, provided

by the authorized dealers network but still there is wide spread need of the repair &

servicing centers to cater the need of repair and servicing activity for these appliances

specially in semi urban and rural areas.

OBJECTIVES:

To understand how electricity as a source of energy, electrical currents,

mechanical and formal units.

To know the difference between AC and DC voltage and current.

To understand the laws of electricity for DC circuits.

To have thorough knowledge on polyphase circuits and electrical instruments.

EXPECTED OUTCOMES:


organizations


Unit.I : Current Electricity:

Electricity as a source of energy, definition of resistance, voltage, current,

power, energy and their units, Relation between electrical, mechanical and

thermal units, Factors effecting resistance of a conductor, Temperature co-

efficient of resistance, Difference between AC and DC voltage and current

Unit-II DC Circuits:

Ohm’s Law, Series and parallel resistance circuit and their equivalent

resistance, Kirchhoff’s Laws and their applications.

White stone Bridge and application.

Unit-III AC Circuits:

Generation of AC voltage, its generation and wave shape; Cycle,

Frequency, Peak value ( Maximum value), Average value, Instantaneous

value, R.m.s. value, Form factor, crest factor, Phase difference, Power &

Power factor (leading and lagging), Identification of phase, neutral and

earthing.

Polyphase Circuits: Generation of three-phase voltages, phase

sequence; Numbering of phases; Interconnection of phases; Star and

Delta connection; Voltages and currents in star and delta connection;

Comparison of star and delta connection. Power in three phase system.

Instruments

Construction and working principle of moving iron and moving coil

voltmeters and ammeters, Dynamometer type Wattmeter, Ohm meter,

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Megger, Earth Tester and Induction type energy meter – their circuit

connection and application for measurement of electrical quantities.

SEMESTER-II

PAPER-II (ELECTRICAL WIRING)

Marks-50(3 Credits)

OBJECTIVES:

To know about different types of wiring, circuit distribution, and rules related to

wiring.

To have understand on principles of light fittings.

To know about different principles and construction of different electrical

appliances.

Unit-I LT distribution system and domestic wiring, Energy meters, Main

Switches, Distribution Box

Types of wiring – Cleat wiring, Casing and Capping, C.T.S./T.R.S. wiring,

Metal sheath wiring, Conduit wiring and concealed wiring- their procedure

of installation.

Factor for selection of a particular wiring system; Importance of switch,

Types of Switch(SPST/DPD/DP/MCB/RCCB) protection with fuse

(thermal/WIRED/KITKAT/Glass cartridge/HRC) and importance of earthing

in wiring system; Different types of earthing, Routine check up and

maintenance practices in earth pit, Safety factors and economy in wiring.

Types of faults, their causes and remedies. Methods of finding numbers of

circuits and circuit distribution by distribution board system, Loop in

system of wiring connections; IE Rules related to wiring. Single phase

wiring from three phase supply system. Three phase wiring in power

circuits in domestic use such as heaters and motors from three phase

supply system. Differentiation of single phase and three phase system,

advantages and disadvantages

UNIT-II Light fittings:

Types of light fittings depending upon various usable aspects like space

availability, ornamental, room, outdoor, power consumption, temporary

requirements and international standards. Comparison between different

technologies like conventional incandescent lamps, Tube lights, CFLs,

LEDs, Metal Halide, Flash light & solar cells/Panels in common use.

Common failures, repair & replacement

Table Lamp and Tube Light:

Construction, working principles and use of Table Lamp, Night Lamp and

Tube Light, Common faults, their causes, testing and repair, LED Table

lamp, search lights, emergency lights etc.

Television, Set-up Box & Remote Controls:

Television, Remote Control, Cable TV / Free to Air Signal / DTH / Digital

Set-Top Box, Concepts & working principle with Block-Diagram,

Connection of LCD/LED/TV in different input modes (AV, RGB, HDMI, DVI,

VGA / SVGA / S-video/USB) & aspect ratio. Common operational faults

and rectification.

UNIT-III

Electric Iron:

Type of Electric Iron – Ordinary type and automatic/Thermostat Control

type/steam iron, Construction and working principle of electric irons;

common defects, testing and repairs

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Electric Stove:

Types of Electric Stoves- Coiled type, covered type, Hot Plate, Grill/Oven,

Induction Cooker, Microwave oven, Cooking Range- Construction and

working principle of electric stoves, common defects, testing and repairs;

Induction heater; Rice Cooker, Electric kettle , Roti/ Chapati maker, Room

heater, water heater(Immersion and storage) ,OTG and oven; Common

functions / Testing procedures, fault finding and repair.

Microwave Oven-Ordinary and automatic / Programmable with

convention and Grill Construction and working principles, common defects,

Precautions in testing and repairs.

SEMESTER-II PAPER-III

PRACTICAL

Marks-50(3 Credits)

The students are required to submit practical records on the following

documents which will be evaluated by both internal and external examiners.

Study of series resistive circuit

Study of parallel resistive circuit

Study of series and parallel connection of cells

Preparation of electrolyte for Lead Acid battery and its charging and measurement of

specific gravity with the help of hydrometer

To find heat efficiency of a kettle.

Verification of magnetic field of a solenoid with (i) iron core and (ii) air core.

Verification of torque developed in a current carrying coil placed in a magnetic field.

Measurement of resistance by ammeter and Voltmeter methods and Ohm meter.

Dismantling and reassembly of dynamo

SEMESTER-III PAPER-IV

ELECTRO MECHANICAL APPLIANCES

Marks-50(3 Credits)

OBJECTIVES:

To understand the mechanics of home appliances such as electric fan, electric

mixture grinder, hair dyer and blender.

To understand the mechanics of electric washing machines, dish washers,

refrigerator and air-conditioning.

To understand the mechanics of emergency light, invertors, UPS, Stabilizer,

Water Purifier and Vacuum Cleaner.

UNIT-I Electric Fan

Types of fans – Ceiling fan, Pedestal fan, Bracket Fan, Exhaust Fan,

construction working principles, special characteristics and applications of

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electric fans, Common faults, their causes, testing and repairs, Installation

of Bracket Fan and Exhaust Fan

Electric Mixer, grinder, hair dryer and Blender

Construction, working principles, special characteristics and applications of

Electric Mixer, Grinder, hair dryer and Blender, Common faults, their

causes, testing and repairs, Servcing maintenance and overhauling of

electric Mixer, Grinder hair dryer and Blender

UNIT-II Electric Washing Machine & Dish-washers

Constructions , working principles special features and applications of

Washing Machine (automatic, semi-automatic, top loading, front loading )

& dish-washers, common faults, their causes, testing and repairs,

Servicing and overhauling of washing Machine

Refrigerator & Air conditioning :

Construction and working principles of Refrigerator & Air conditioning

equipment, types of compressors (Conventional/Rotary/Inverter

Technology), Common faults, their causes, testing and repairs &

maintenance

UNIT-III Emergency Light, Inverters/UPS and Stabilizer

Constructions and working principles of Emergency Light, Inverters/UPS

and Stabilizer, connection/wiring & Block diagram, integration with solar

equipment, Common faults, their causes, testing and repairs.

Water purifier

Working Principles and block/Flow diagram with electric circuits, Different

types of water purifier with traditional multistage filter withchlorine

cartridge(Battery), UV filter (e-boiling), UF, RO and combo-filters/Multi

stage filters. Normal operating and testing procedures, routine

Maintenance, Fault finding and repair

Vaccum Cleaner

Working principles of Vaccum Cleaner/Blower, its consumables, repair &

maintenance of VaccumCleaner and use of vaccum cleaner and blower as

domestic appliances

SEMESTER-IV

PAPER-V (SAFETY PRECAUTION, CONDUCTING MATERIALS AND TROUBLE SHOOTING)

Marks-50(3 Credits)

OBJECTIVES:

To have complete understanding electrical safety measures of equipments, First

Aid practices, Treatment of electric shocks and electrical tools.

To have knowledge on insulating materials, magnetic materials and fuse and

soldering materials.

To understand various methods to solve electrical problems with adequate

precautions.

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UNIT-I Safety Precaution and Shock Treatment:

o Familiarizing the student with shop discipline; layout of Shops, Safety

Precautions; Use of Firefighting equipment; First Aid Practice; Causes of

Eclectic fire and shock; procedure for removal of person from contact of

live wire; Treatment of Electric Shock and Burns. Lifting and handling of

light and heavy equipment.

o Common Tools: Familiarizing the students with common tools, safe and

proper use of tools, their adjustments and applications, crimping and

crimping tools.

o Corrosion Protective Paints:

o Components of Paints and methods of preparation; Application of Paint for

corrosion protection and precaution in painting.

o Transmission of Power

o Belt Drive, Shaft Drive, Gear Drive, Chain Drive, Friction Drive and their

applications in domestic appliances

Unit-II Conducting Materials:

o Copper and aluminum is Low Resistivity material, their electrical

characteristics and applications; Eureka, Selenium and Carbon as High

Resistivity material, their electrical characteristics and applications;

Electric resistance materials.

o Insulating Materials:

o Distinction between conductor, Insulator and Semi-conductor; Insulation

Resistance, Dielectric Strength, Breakdown Voltage, Mechanical and

Physical Properties and Classification of Insulating Materials; Paper, plastic

coated paper, PVC, Porcelain, Bitumen, Mica, Bakelite, Ebonite, Marble,

Glass, Asbestos, Fiber Glass – their electrical characteristics and

applications; Insulating Tapes; Sleeves; Insulating and impregnations with

Varnishes and Paints, their uses and applications.

o Magnetic Materials:

o Classification of materials as Ferromagnetic materials; Soft and Hard

Magnetic Materials; Losses in magnetic materials and procedure to reduce

losses; Mild Steel, Silicon Steel, Mumetal, Premalloy, Alnico as magnetic

materials; their properties and uses.

o Fuse and Soldering Materials:

o Silver, Copper, Lead , Tin and Alloys as fuse materials; their properties

and application. General characteristics of soldering and brazing joints,

processes and their characteristics; brief description of soldering and

brazing tools, equipment; types of solders and fluxes and their uses;

procedure of Soldering and Brazing; soldering defects and their remedies;

advantages and disadvantages of soldering and brazing; precautionary

measures while soldering and brazing. Soldering practice of electronic

components on P.C.B.

Unit-III Trouble Shooting of electrical power tools:

Insulation, testing of armature, field starter, winding, noise of beaming,

carbon brush changing, prevention and break down maintenance of power

tools.

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SEMESTER-V

PAPER-VI PRACTICAL

Marks-50(3 Credits)

The students are required to submit practical records (10 records) on the

following topics which will be evaluated by both Internal and External

Examiners.

Use of Volt meter, ampere meter, Ohm – meter and Multi meter in different

circuit

Work Shop Practices, Safety aspects and practices, Use ofTools and their

maintenance

Testing of wiring installation

Installation of plate earthing for wiring installation

Testing and finding faults of wiring installation and rectification

Dismantling and reassemble of reflector type room Heater

Dismantling and ressembling of Electric Iron (i)Ordinary type

(ii)Automatic/Thermostat control type

Testing and repair of Electric Iron (ii)Automatic/thermostat control type

Dismantling and reassembling of Electric Stove (i)Coiled type (ii)Covered type

(Hot plate (b) Grill (iii)Induction Heater (iv)Microwave oven, (v)Three phase

heater star and delta connection

Testing and repairs of Electric Stove (i) Coiled type (ii) Covered Type (a) Hot

plate (b) Grill (iii) Induction Heater (iv) Microwave oven, (v) Three phase

heater star and delta connection

Connection of Fluorescent tube light (FTL) circuit.

Testing and repair of (i) Table Lamp (ii) Night Lamp and (ii) Tube Light (iv)

LED table lamp

Testing fault finding, repair and overhauling of electric fans.

Testing fault finding, repair and overhauling of(i) electric mixer (ii) grinder (iii)

blender.

Testing fault finding, repair and overhauling of washing machine.

Testing fault finding, repair and overhauling of emergency light

Testing fault finding, repair and overhauling of voltage stabilizer (manual and

automatic)

Testing Wiring , fault finding, repair and overhauling of Invertor/UPS

SEMESTER-VI

PAPER-VIII

PROJECT

Marks-50(3 Credits)

The students are required to submit a project report from any one the

following topics.

To test and repair defective cycle dynamo

Measurement of resistance of series, shunt field and armature of a DC Motor and

identification of terminals by multimeter.

Varnishing of Insulating coil winding

Drawing schematic diagram of electrical wiring of a house with 6 points

Dismantling and reassembling pulley on motor shaft and practice on adjustment

of belt tension.

Drawing layout of (i) Repair shop and (ii) Winding Shop.

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Prepare estimate for repair, service and overhauling of domestic appliances, its

costing and billing

Dismantling, study and reassembling of a DC motor starter

To draw forward and reverse characteristics of a semiconductor diode.

Study of transistor circuits: (i) common base, (ii) common emitter and (iii)

common collector

Study of half wave rectifier circuit with and without filter

Study of full-wave rectifier circuit with centre-tap transformer with and without

filter

Study of a bridge rectifier circuit with and without filter

Study of transistor amplifier circuit (i) common base (ii) common emitter

(Common collector)

Study of an AC motor starter.

Testing, fault finding and repair of an AC motor/submersible pump/domestic

pumpset

-OOO-

14

Fashion Technology


(TEXTILE INDUSTRY) Marks-50(3 Credits)

INTRODUCTION:

India which has always been a centre for the textile and garment trade is also

growing into a centre of innovation in garment and accessory design. Fashion technology

has a wide scope for choosing a career. Now the fashion industry has become so

specialized that it encompasses a vast field of studies in design, concept management,

design production management, quality control, planning, fabric design, printing, fashion

accessory design, fashion merchandising, textile science, colour mixing, marketing and

so on. They can find employment with garment industries, export houses, manufacturing

firms etc. They can also find employment with fashion boutiques, shopping malls,

emporia etc. They are also engaged as shop floor managers. They can also do

freelancing on contract basis for window displays in exhibitions, fairs and other places.

Other career options under this head are production coordinator, quality control

supervisor, fashion retailer, export manager etc.

OBEJECTIVES:

To know about Indian Textile Industry with special reference to Textile pipeline

To understand different terminology of textile design

To have knowledge and understanding on sewing techniques

EXPECTED OUTCOME:

Students can be placed in suitable textile industries as well as handicraft

industries.

Students can be self-employed through their own enterprises.

Unit-1 Introduction to Textiles

Indian Textile Industry

Major Production Segments of the Textile supply Chain

Textile Pipeline: Fiber to Consumer

Elements of Design

Principles of Design

UNIT-II Textile Design

Textile Design Terminology

Introduction to Pencil Shading

Nature Drawing- Understanding Forms & Arrangements

Perspective Drawing

Concept of 2D & 3D Forms

Design Repeat

Working with grids

UNIT-III Sewing Techniques

Introduction to Sewing Machines- classification and identification

Needless & Threading mechanism

Common Machine problem

Operating Industrial Sewing Machine

Practice- Paper Worksheets on different shapes

Hand Stitches

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SEMESTER-II

PAPER-II (PROFILE OF FASHION INDUSTRY)

Marks-50(3 Credits)

OBJECTIVES:

To have knowledge and understanding on Fashion Industry

To acquire knowledge on textures and fabrics and their effect on different types

of fabrics

To understand the concept and classification on fibre property and different

method of fibre identification.

UNIT-I: Introduction to International Fashion Industry

Profile of Indian Fashion Industry

Prominent Fashion Designers

Fashion Terminology

Role of Fashion designer, Co-coordinator, merchandiser, stylist etc.

Unit.II Introduction to Textile Fibres

Fibre definition & classification

Fibre properties & End Use- Natural & Man-made

Unit.III

Different methods of fibre identification- physical examination, burning test &

chemicaltest

Common Natural and Manufactured Fibres

SEMESTER-II

PAPER-III (Practical)

Marks-50(3 Credits)

The students are required to submit the practical records on the

following topics which will be evaluated by the internal and external examiners.

Types of Textures & Illustration techniques for textiles

Textural effects, use of textures in textile designing

Collection of different types of fabric textures

Detailed study on the given topic, data collection, evaluation & conclusion.

The student will be required to complete their study and submit a comprehensive

report.

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SEMESTER-III

PAPER-IV ( Fashion design, ornamentations and textile Yarns)

Marks-50(3 Credits)

OBJECTIVES:

To have knowledge on dimension, effects and scheme of colours

To know the principles of ornamentations with relation to basic embroidery

stitches and using various techniques of surface ornamentations

To understand related taxonomy yarns spinning and specific types of Yarns

Unit.I Elements of Fashion Design

Dimensions of colour- hue, intensity and value

Colour wheel and its various Color Schemes- primary, secondary, tertiary,

quaternary,

warm and cool colours, analogous colours, complimentary and split

complimentary,

tints, tones and shades, achromatic and monochromatic colours, pastels and

dusty

pastels - effect of these colour schemes

Effects of Colors- red, blue, green, yellow, orange, pink, purple, grey,

black,white,

Neutral Colour and combination in clothes

Types of textures- thread pulling, thread crumple, thread rolling, paper

dabbing, waxrubbing, wax drop, smoke, blade, leaf, flower, butterfly, lace,

jute, thumb,matchstick,ponge, cabbage, potato, onion, chilly, lady finger, ink

drop, ink blow,drop ink, batik,leather, dry brush, mesh, comb, cloth dabbing

etc.,

Depicting textures (e.g., silk, satin, chiffon, denim, corduroy, velvet, knit etc.)

andpatterns on paper

Repetition, gradation, radiation, dominance, unity, harmony, contrast

Proportion, balance & rhythm- its importance in designing

Lines, Dots, Prints, Checks, silhouettes, colour, texture, etc

Unit.II Surface Ornamentation

Basic embroidery stitches and variation- Back ,Chain , Cross , Blanket , Stem,

Couching,

Lazy daisy, Running, Rumanian, French Knot, Star filling, Trellis, Fish bone,

Satin,

Herringbone, Bundle, etc.

Techniques of surface ornamentation- embroidery, Tie & Dye, Block printing,

screen printing, spray painting, Fabric Painting, sequins

Development of samples using various techniques of surface ornamentation

Unit.III Introduction to Textile Yarns

Yarn Classification and Related Taxonomy

Yarn Spinning

Yarn Twist: Direction & Amount of Twist

Different types of yarns

Special Types of Yarns- Texturized & Novelty yarns

Yarn Numbering System- Direct & Indirect System

Sewing Threads- Properties & Uses

Thread Packages

17

SEMESTER-V

PAPER-V (Practical)

Marks-50(3 Credits)

The students are required to submit the practical records on the

following topics which will be evaluated by the internal and external examiners.

Introduction to Fabrics

Fabric and Related Taxonomy

Classification of fabrics

Overview of different fabrics and their manufacturing- Woven, Knitted & Non-

Woven

Weaves: Basic & Novelty weaves

Classification of knits: Warp Knits & Weft knits

Non-woven: Classification, Properties, Manufacture & End uses

SEMESTER-VI

PAPER-VI

PROJECT Marks-50(3 Credits)

The students are required to submit a Project Report on any one of the

following topics:

Block figures-normal and fashion.

Basic croqui drawing- all sizes, and all poses (front, back, side, ¾)

Face analysis, Hands and feet, Features- eyes, nose, lips, ear, Hairstyles.

Fleshing of block figures.

Figures in Motion-X,S,T

Draping of different Garments

Visual Studies and rendering effects

Designing Clothes line: Kids wear and Women wear.

Reference Books:

1. Ireland Patric Jone-Fashion Design, Drawing and Presentation, B.T.Batslord,

1994.

2. Soman,Jullian- Professional Fashion Illustration, B.T.Bastslord,1994.

3. Drake,Nicholas-Fashion Illustration Today-Thamesis Hudson,London 1995.

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4. J.Anderson Black-A History of Fashion, Orbis Publishing Ltd.USA 1985.

5. History Fashion – Kalyani Publication

6. Tamow, Gurrelero and Judelle-Inside Fashin Business, Prentice Hall, 1995.

7. Easey M (Ed) – Fashion Marketing-Blackwell Sciences 1994.

8. Textile Science –EPG Gohl & Vilensky

9. An introduction to textile science – J.T.Marsh.

10. Fibre to Fabic – Corbman

11. Grammer of Textile Design – Nisbet

12. Textile Fibre-Hess

13. Textile Raw materials – Ajay Jindal & Rakesh Jindol, Abhisek Publication,

Chandigargh.

14. Drawing Made Easy: D.narvekar handbook of illustration: Joh Rowland Wood.

-OOO-

19

Horticulture


(ASPECTS OF CULTIVATION) Marks-50(3 Credits)

INTRODUCTION:

Horticulture is the mainstream of agriculture. It is an applied science dealing with

fruits, vegetables and ornamental flowers. It is an extremely diversified field with nearly

unlimited career opportunities in a variety of job settings. A large number of jobs require

knowledge and training in horticulture. The level of training could be vocational or at the

school/college/KVK level. Generally a good job in horticulture sector requires degree in

this discipline. College level education provides more in depth knowledge of the field

and offers job opportunities at supervisory or managerial levels while post graduation

and doctorate level degree provide very good jobs in the field of horticulture to conduct

research or impart teaching. Horticulture is a vast subject in the field of agriculture.

OBJECTIVES:

To know about concept and division of Horticulture

To have understanding on plantation of crops, spices, Medicinal and Aromatics

crops

To study details of cultivation aspects of different divisions of horticulture

Expected outcome:

The students can have a good foundation on horticulture which will help them to

the employed in different department of Agriculture

They can be self-employed and can have their own entrepreneurship

UNIT-I Horticulture – Meaning and definition

Division of Horticulture

UNIT-II Plantation crops, spices, medicinal and aromatic crops

Importance of plantation crops, spices, medicinal and aromatic crops

grown in India as well as in Odisha

Scope of plantation crops, classification of spices, medicinal and aromatic

plants

UNIT-III Details of cultivation aspects

Plantation crops

Coconut

Cashewnut

Arecanut

Spices

Blackpeper

Coriander

Cinnamon

Cardamom

Medicinal

Aloevera

Brahmi

Aswagandha

Aromatic

Lemongrass

Pamarosa

With special reference to

20

Origin

Climate

Soil

Varieties

Land preparation

Propagation and transplantation

After care

Interculture

Nutrient management

Irrigation

Moisture conservation

Integrated pest and disease management

Intercropping

Harvest and post-harvest care

Storage and processing

Value addition and byproduct utilization

SEMESTER-II PAPER-II

FRUIT CULTIVATION Marks-50 (3 Credits)

OBJECTIVES:

To have understanding on different food crops in india

To study the management and preparation of soil with reference to nutrient

management

To have knowledge on integrated pest and disease control

UNIT-I Fruit cultivation in India with special reference to Odisha

Cultivation aspects – Major fruit crops

Mango

Banana

Citrus fruits

Guava

Sapota

Litchi

Papaya

Pine apple

Amla

Jack fruit

Climate

UNIT-II Soil

Varieties of major fruits

Land preparation

Propagation and transplantation

Intercultural

Nutrient management

Unit III Integrated pest and disease control and management

Irrigation

Harvest and post-harvest management

Assimilating marketing information

21


(Practical)

Marks-50 (3 Credits)

The students are required to prepare practical records on the following

topics:

Identification of fruit trees

Different method of grafting and budding, raising of root, stock for grafting

and budding of fruit plants

Method of planting of fruit plants

Layout of different irrigation system of fruit plants

Calculation of fertilizer requirement and study of mannuring and fertilizer

application in fruits plant

Method of application of growth regulators and calculation for different

concentrations

Training and pruning in fruit plants

Study of fruit setting and fruit drop in mango, guava and citrus fruits

Selection of site, planning, soil and soil management and lay out of

orchards

Study of different intercultural operations in fruit plants

SEMESTER-III

PAPER-IV

VEGETABLE PRODUCTION Marks-50 (3 Credits)

OBJECTIVES:

To know about status and importance of vegetables human nutrition

To study the details of vegetables cultivation of different vegetables

UNIT-I Introduction, role of vegetables in human nutrition, importance of

vegetable cultivation.

UNIT-II Present status and future prospects of vegetable cultivation in India as

well as in Odisha

Classification of vegetable gardens

Off season vegetable cultivation

UNIT-III Detail of vegetable cultivation of different vegetable such as-

Potato

Brinjal

Tamato

Chilli

Okara

Raddish

Onion

Garlic

Turmeric

Ginger

22

Sweet potato

Yam

Elephant foot yam

Cabbage

Curly flower

Broccoli

Cowpea

Beans

Pea

Pumpkin

Cucumber

Different gourds

Watermelons and

Greens

SEMESTER-IV PAPER-V

(Preparation and Preservation of fruits and vegetables)


OBJECTIVES:

To know the importance of preservation of fruits and vegetables

To understand the use of growth regulators and emulsions

To know the methods of preparation and preservation of fruit products

UNIT-I

Importance of preservation

Maturity standards of fruits and vegetables

UNIT-II Handling, grading, packaging and transportation of fruits and vegetables

Use of growth regulators and emulsion for extending the storage life

Principles and methods of preservation by low temperature, chemical

additives, salt, sugar, heat and drying etc.

UNIT-III Preparation and preservation of

Fruit juice

Syrups

Squashes

Cordials

Jams

Jelly

Marmalade

Chatney

Ketchup

Pickles & sources

23

SEMESTER-V

PAPER-VI (Practical)


The students are required to prepare records on the following topics.

Study of different preparation of land structures

Study of different equipments

Study of different farm complements

Study of horticultural tools

Selection of scion and pre-conditioning and collection of scion for grafting

Estimation of cost of production of grafts

Planning for developing nursery

Planting and management of mother plants

Site selection for nursery

Raising of nursery plants

Management of grafts in nursery and after care

Water management in nursery Protection of plants from heat by using

shadings

Plant protection measure in nursery

Identification of plantation crops, spices, medicinal and aromatic plants

Studying different problems of plantation crops in orchards

Identification of vegetables seeds, chemicals, preservations etc.

Preparation & management of nursery beds (soil sollarisation)

Raising of seedlings in polyhouse for off-season and early vegetable

cultivation

Method of application of manure and fertilisers and calculation of fertilizers

Study of types of manures and fertilizer

Use of growth regulators in vegetable crops

Study of deficiency symptoms, disorders in vegetable crops

Calculation of cost of cultivation of important vegetable crops

Preparation of preserved products such fruit juices, syrups, squash, jam,

jelly, chutney, pickles and sauce

Study zero energy storage, low cost storage structure of onion, potato,

ginger, turmeric etc.

SEMESTER-VI PAPER-VII

(PROJECT WORK)


The students are required to submit a project report on any one of the

following topics which will be evaluated by internal and external examiners

Media and soil mixture for raising seedlings and cuttings

Testing the seed germination, viability and vitality of seeds

Seed treatment methods, preparation of seed beds, sowing of seeds in

shallow pots

Study of vegetative propagation of plants by modified plant structure such

as bulbs corns, rhizomes, tubers, suckers and runner

24

Propagation of plants by cutting with and without use of growth

regulators

Methods of plant propagation by air layering

Potting of seedlings in pots, polythen bags and other containers and

planting in nursery beds.

-OOO-

25

FOOD PROCESSING AND PRESERVATION

Semester- I Paper-I

FOOD PROCESSING Marks-50 (3 credits)

INTRODUCTION:

The main aim of food preservation is to minimize the growth of microorganisms

during the storage period, thus promoting longer shelf life and reduced hazard from

eating the food. Fruit and vegetables are an important supplement to the human diet ass

they provide the essential minerals and vitamins and fibre required for maintaining

health. For various reasons, this abundance of production is not fully utilized and about

25-30% of it is wasted due to spoilage. Most of fruits and vegetables are seasonal crops

and perishable in nature. In a good season there may be a local glut, particularly of fruit,

but because of insufficient transport facilities, lack of good roads and poor availability of

packing materials, the surplus cannot be taken quickly enough to the natural markets in

urban areas. Moreover, the surplus often cannot be stored for sale in the off-season

becauseof inadequate local cold storage facilities. Thus the cultivators do not get a good

price for their produce ecause of the glut and some of it is spoiled resulting in complete

loss. Two approaches are possible for solving this problem. One is the

creation/expansion of coldstorage facilities in the fruit and vegetable producing regions

themselves, as also in the major urbanconsumption centres, to ensure supply of fresh

fruits and vegetables throughout the year. Anotherapproach is to process the fruits and

vegetables into various products that could be preserved for a long time, and add to the

value of the product. With increasing urbanization, rise in middleclass purchasingpower,

change in food habits and the dying out of the practice of making preserve in individual

homes, i.e. dehydrated foods, pickles etc. in the domestic market. Moreover, there is

considerable demand for some of these products in foreign markets e.g. Mangoes both

fresh and canned, fruit juices, salted cashew and good foreign exchanges.

OBJECTIVES:

To impart thorough knowledge on the technical skills in various aspects of food

processing andpreservation.

To inculcate the students to work in a hygienic way.

To provide an employment potential in food processing and preservation /self-

employment.

Expected outcome

Students can be employed as a Technical Specilist in Food Industry, Pickling unit,

Bottling

They can be self-employed and can establish a home scale unit of Food

Preservation

o Cottage Industry

o Small Scale Industry

o Large scale industry

3. SKILLS TO BE PROVIDED

1. Handling of preservation equipment for large scale.

2. Working in hygienic manner.

3. Maintaining sanitation.

4. Preparation of preserved products

5. Identification of spoilage and apply remedial measure.

Unit- I Food groups

Classification of foods

Different food groups

Nutrient contribution of different food groups

26

Unit-II Cooking

Composition of different foods

Methods of cooking foods to conserve maximum nutrients.

Changes during cooking foods by different methods

Unit-III Processing of cereals, pulses, oilseeds, milk, meat etc.

Cereals – Types commonly used, its products, methods of cooking cereals,

changes in composition during cooking, storage, antinutritional factors.

By products from cereals, Nutritive value, composition, utilisation and uses.

Pulses – Difference between legumes and pulses. General milling and its

advantages, methods of cooking legumes, changes in Nutritive value,

antinutritional factors.

By products from Pulses and Oil seeds, Nutritive values, composition, utilisation

and uses.

Spoilage of by products and factors affecting quality.

Milk – Composition, Nutritive value, types, objectives of milk processing, changes

during boiling.

Meat – Composition, structure, cooking changes in composition and nutritive

value, tenderizing agents, factors affecting.

Vegetables – Classification, coloring and flavoring pigment changes that take

place in cooking. Conservative methods of cooking vegetables, selection and

storage.

Fruits – Classification, ripening changes, selection and storage.

Semester- II

Paper-II Common Products and Byproducts

Marks-50 (3 credits)

Objectives:

To impart a systematic knowledge about common products and byproducts of

different food groups

To gain in-depth knowledge about processing techniques used for different food

groups

Unit- I

Common Products from by products Vinegar, fermented wines.

Fermented Wines, types of wines, sources, raw material, steps in preparation,

Aging, maturing, nutritive value and uses.

By products obtained during production, processing of fruits and vegetables and

utilisation.

Food additives – Definition and classification.

Citric Acid – Sources, preparation, uses.

Permitted colors, flavors, stabilizer, emulsifier, antioxidants etc.Safety and need

for use.

Different additives used commonly in food, functions.

Unit- II

Stabilizers and emulsifiers and antioxidants need – types and uses,specific roles

with reference to each type. Safety and its uses,BIS certification, Natural and

artificial.

27

Food standards – FPO, MPO, Agmark, BIS Specification for different foods, food

labeling –importance, specifications.

Effect of food preservation on nutritive value of Food with special reference to

vitamins, factorsAffecting losses at various stages, means of minimizing losses.

Unit- III

Processing and preservation of foods – its effect on nutrients –Vitamins and

minerals.

Preservation of losses, means of minimizing losses at variousStages and factors

affecting losses.

Semester- II Paper-III

Practical Marks-50 (3 credits)


topics:

Use of food additives in various cooking method – leavening, flavor enhancing,

emitters etc.

Preparation of wine.

Preparation of Vinegar.

Preparation of candied peel.

Preparation of products using oil seed cake.

Different fruit pectin and product preparation.

Preparation and labeling the products according to specification.

Visit to food industries to observe the application of food standards and food

labeling

Visit to BIS

Semester- III Paper-IV

Food Preservation Marks-50 (3 credits)

Objectives:

To gain in-depth knowledge about preservation techniques used for different

food groups

To understand about the processing, canning and chemical preservation and its

safety

Unit- I

Principals of food preservation

Definition of food spoiling and food preservation, importance ofFood preservation.

History and scope of fruit and vegetables industry, its growth andDevelopment.

Food production and food loss incurred due to poor foodUtilization.

Methods of food preservation.

Different methods used in the preservation of food i.e. highConcentration of

sugar, pickling, dehydration etc. ObjectivesPrinciples involved, merits and

demerits.

Preservation by low temperature.

Methods involved in preservation of food by low temperature.

Principals underlying the above methods.

Quick and slow freezing – merits and demerits.

Thawing, refrigeration, cold storage, de-hydrofreezing,Cryogenic freezing etc.

28

Unit- II

Preservation by high temperature.

Definition of processing, canning, autoclaving

Preservation of food by canning, steps involved in process ofcanning.

Spoiling of canned food.

Preservation by preservatives.

Objectives, principles, types of preservatives.

Chemical preservative used in preservation of food, theirRole and function,

reaction.

Different types of chemical preservatives.

Safety in use and certification levels etc.

Preservation by high osmotic pressure.

Pickling, salting, curing – principles.

Methods, raw material, quality.

Quality, processing.

General spoilage.

Preservation by dehydration

Difference between sundrying and dehydration.

Unit- III

Objectives and principles of dehydration.

Steps in process of dehydration

Merits and demerits of dehydration.

Effects on Nutritive value in dehydrated foods.

Containers used for storage – Glass, tin,polythene Advantages and

disadvantages.

Different types of containers used in processing of foods.

Selection of containers with specific reference to food

Types and advantages and disadvantages of using glass, tin,Polythene.

Special food packaging – modified atmosphere packing etc.

Semester- IV

Paper-V Food Spoilage


Objectives:

To introduce students to the field of micro biology of different foods

To enable students to understand classification and re-production of bacteria in

food

To enable students to understand causes and prevention of spoilage and

contamination of different foods

Unit- I

Role of micro organisms in food spoilage Bacteria, yeast and moulds.

Definition of spoilage, types of spoilage, factors affecting growth

of microorganisms.

Growth and multiplication of microorganisms – Yeast, moulds,

Bacteria. Factors affecting growth – Different foods that are spoiled by yeast,

mould and

bacteria.

Types of spoilage in perishables and Nonperishable.

Food classification based on spoilage and shelf life.

Spoilage of by products and factors affecting quality.

Storage changes that take place in the food spoiled.

Preservation of spoilage, storage conditions etc.

29

Unit- II

Types of spoilage in canned food.

Definition of canning, steps in the process of canning fromField to the can.

Types of spoilage in canned food and prevention.

Causes of spoilage, remedial measures to be taken.

Factors affecting kinds of spoilage. Time: 6Hrs

General spoilage of foods.

Kinds of spoilage.

Factors affecting spoilage

Fermentation

Fermentation, decomposition and purification

Desirable and undesirable fermentation.

Factors affecting decomposition, fermentation and purification.

Unit- III

Food deterioration.

Definition, changes that take place in food on deterioration.

Prevention and minimizing deterioration.

Food adulteration.

Definition of adulteration, types of adulterants.

Foods commonly adulterated.

Detection of food adulteration in common foods at domestic level.

Semester- V

Paper-VI Practical



topics:

Preparation of fruit squashes.

Pectin utilisation from different fruits.

Preparation of jams, jellies, marmalades.

Preparation of tomato ketchup/sauce

Preparation of pickles/chutneys

Preparation of mango slabs

Preparation of dehydrated products-

Papads, vadiyas, dehydrated vegetables.

30

Semester- VI

Paper-VII Project Work



following topics which will be evaluated by internal and external examiners.

LIST OF TOOLS & EQUIPMENT

Identification of spoilage in fresh fruits and vegetables and application of remedial

measures to prevent them.

Identification of spoilage in preserved fruit and Vegetables and application of

remedial measures

To prevent them.

Identification of spoilage in food – bacteria, Yeast and mould – remedial

measures.

Identification of spoilage in milk and Milk products.

Identification of spoilage in food by insects –

Identification of insects.

Identification of food adulteration and Adulterated food.

Visit to Food Industry in local area and prepare a project

LIST OF NON COMSUMABLES

Suitable balance and weights for macro and micro weighing.

Cabinet driers, solar driers.

Stainless steel clutters, peelers and pitters.

Refractometers, jelmeters, brixhydrometer.

Stainless steel or plastic sieves.

Stainless steel cooking pans, cookers.

Standard measuring cups & spoons

Food processor, manual in electric / juice extractor, lime squezer.

Stainless steel basins, mugs, graters, vessels.

Preparation tables / with stainless steel or marble top, work benches.

Mortar and pestle, funnels [plastic, glass or steel] tongs.

Linen and equipment drying rack.

stainless steel spoons, teaspoons, table spoons, perforated ladles.

LIST OF COMSUMABLES

Heating equipment [gas, kerosene or electric].

Storage container like plastic, glass or ceramic bottles, jam, cans with suitable

corks and lids,

polythene sachets.

Wall paper, butter paper, aluminum foil.

Towels, dusters, aprons, gloves, muslin cloth.

Brushes and sponges.

Detergents, cleaning powders, bleach, disinfectants.

Dustbins, plastic tubs, plastic sheets.

Reference Books

Fruit and Vegetable preservation bySrivastana R.P. and Sanjeev Kumar,

International Book Distributing Company, Lucknow.

Booth, G.R (1997) Snack Food, New Delhi: CBS Publishers and distributors

Duffy, J.I (1981) Snack Food Technology, New Jersey: Noyes Data Corporation

Smith, J.S. &Hui, Y.H (2004), Food Processing Principles and Applications.

Blackwell Publishing

Mahadeviah, M. &Gowramma, R.V. (1996). Food Packaging Materials, New Delhi:

Tata McGraw Hill Pub. Co. Ltd.

31

Vasanthakumari R. (2007) Textbook of Mixcrobiology BI Publications Pvt. Ltd.

New Delhi.

Food Science by Potter & Hotchkiss

Principles of Food Science by Borgstrom and Macmillion.

Food Chemistry by Fennima

Sensory Evaluation by Amerine (Academic Press)

Handbook of analysis and quality control for fruits and vegetables by Ranagana S.

(Tata Mc Graw Hill)

Principles of Food Technology by P.J.Fellows.

Human Nutrition by : Guthrice HA and Picciano MF.1995. Mosby Pub.Co.Toronto.

Prespectives in Nutrition by : Wardlaw MW and ilnsel PPM.1993. Mosby

Pub.Co.Toronto

Food facts & Principles by : Manay & Shalakshara Swamy New Age Int.2001

Nutrive value of Indian Foods. F Indian Council of Medical Research.

-OOO-

32

Modern Office Management

SEMESTER-I PAPER-I

(Office layout and Management)


INTRODUCTION:

In the corporate Business World, Office, in recent times, has come to occupy the

central & an important place in every organization, especially with rapid industrialization.

For efficient administration of a Modern Office with the help of the most modern

techniques, Services of trained Executive Secretaries, Secretaries, Personal Assistants

and Office Assistants are in great demand. Keeping in view the latest technology and

modern trends, a suitable career oriented training course is devised for aspirants. This

course will also help in service employees to become future Managers

OBJECTIVES:

To know the details about office layout and environment

To have understanding on office management

EXPECTED OUTCOME:

Students can avail many opportunities in public sector, corporate houses and

government organizations.

Students can outsource the services for self-employment.

Unit-1 Introduction:-

Meaning purposes, functions and importance of an Office

Office Manager : Qualification, functions, duties and responsibilities of an Office

Manager

Unit.II. Office Layout & Environment :-

Principles of layout

Types of office i.e. .centralized and decentralized office,

Open & closed office

Unit-III Office Management

Front Office Management

Customer relationship

Relation with superior/subordinate

Departments of a modern office.

33

SEMESTER-II

PAPER-II (Mailing and arrangement with post office)


OBJECTIVES:

To understand different types of postal services in India.

To know about the details of electronic mail service

To know different forms of designing

Unit-I Postal Service

Types of postal services,

Mailing different types of letters.

Unit-II Electronic Mail

Electronic mail service,

File download, save and PDF

Unit.III Form designing

Principles and structure of form designing.

Designing different office forms, invoices, receipts and challan etc.


(Practical) Marks-50(03 credits)

The students are required to prepare field visit reports on the following

areas which will be evaluated by the internal and external examiners.

Demonstration of an office set-up.

Visiting nearest office (Govt. or private)

Preparation of an ideal Model office layout

Use of suggestion Box and complaint box

Maintenance of Data cell and Record Management

Front office interior management

Diarying and marking incoming mails

Sorting numbering and addressing letters

Sealing, stamping and booking packets for outward mail

Filling importance forms like TA bills, Indent Form, Requisition slip, Treasury

challan, Form of booking, Railway and Flight ticket.

Maintaining diary and dispatch register

34

SEMESTER-III

PAPER-IV (Banking Operation)


OBJECTIVES:

To have detailed knowledge on operation of Bank Accounts

To have knowledge on transaction of Cheque

To have understanding on functions of ATM

Unit-1. Bank Accounts

Types of Bank account ,

Opening of an account,

Unit-II Bank Cheque

Overdraft,

writing of cheque,

Crossing a cheque,

Banker’s Cheque, Bank draft withdrawals and deposit in Bank account.

Debit Card, Credit Card,

Unit-III ATM

Traveller’scheque, transaction through Automated teller Machine(ATM)

Core Banking, Net Banking,

RTGS, NEFT

SEMESTER-IV

PAPER-V (Human Resource Management )

Marks-50(03 credits

OBJECTIVES:

To know about the concept and importance of HRM

To understand various functions of HRM

To know different principles of Modern Office Correspondence

To learn various styles and designs of Govt.letters

To have knowledge on employment opportunities and preparation of a C.V

To know basic fundamentals of computers for effective office management

Unit.I Introducation

Meaning

Objectives

Importance and

Functions of human resource management

Unit-II Office Correspondence & employment

Noting and drafting: Meaning and Importance ,

Business Correspondence, style, design

Drafting business letters

Parts of Business letters – Heading inside address, salutation, Body of the letter,

complimentary close, signature, enclosure, Post script.

Style, design and drafting different types of government letters.

35

Drafting Letters for commercial and government offices.

Writing letters in different style and design to Bank, Insurance organization,

Agents and Debtors for collection of dues.

Writing circulars letter, enquiries, reply to enquiries, complaints and claims.

Selection of career

Getting ready for employment

Various sources of service/employment

Employment Exchange, placement agency, media

Preparation of C.V.

Unit-III Fundamentals of computer,

Computer Basics

Work Processing

Spreed Sheet

Power Point Presentation

SEMESTER-V PAPER-VI

(Practical) Marks-50(03 credits)

The students are required to prepare practical records of the following

topics which will be evaluated by internal and external examiners.

Opening and operation procedure of different type of Bank account. Operating

account through pay in slip and withdrawal form.

Preparation of Cheque, general and special crossing ofcheque. Developing skill

on endorsing Cheque.

Requesting for Bank draft, travellers’cheque and Banker’s

Operation of Debit and credit card

SEMESTER-VI

PAPER-VII (Project)



following topics

Visit an ideal office and know about performance appraisal methods and training

procedure adopted for skill development of the employees.

Preparation of C.V and how to face interview

Writing letter in different styles and design as per M.S.Word

Presentation by the help of M.S.Power Point

Presentation of Accounts by the help of M.S.Excel

-OOO-

36

Paramedical and Health Care (PHC) (SEMESTER-I)

PAPER-I (Human Anatomy and Physiology)


INTRODUCTION:

Paramedical science is an inseparable part of the health care system and runs

parallel to medical science in the diagnosis and treatment of diseases. Diagnostic tools

like the clinical laboratory, the X-ray, the ultrasound, CT and other invasive or non-

invasive methods and therapeutic technical modes like physiotherapy, occupational

therapy and speech therapy are part of the paramedical system. With the development

of medical science and its attendant spurt in complex mechanization of medical

equipment, there had been an inadvertent growth in paramedical science and there is an

ever increasing demand of trained paramedical manpower in Indian subcontinent also

reflected in Prime ministers council on trade and industry(1). This automatically

prompted a demand for trained paramedical manpower. Thus paramedical education

becomes an important and integral part of medical education and is the backbone of

health care delivery system .

OBJECTIVES:

To understand human anatomy with relation to human body,cell

structure,skeleton system, Moscular System, Nervous System,Cadio Vascular

System, Respiratory System, Alimentary System, Urinary System, Reproductive

System,Special senses and, Head and neck.

To have clear understanding on Human Physiology, such as blood, respiratory

system, Excretory System, and skill

To gather complete knowledge and skills on digestive system

EXPECTED OUTCOMES:

Students can be employed in Health Sectors as Paramedics,Health Technician,

and Health workers in Rural areas


Unit-1 Human Anatomy

Introduction to Anatomy

o Different parts of Human Body,

o Anatomical position,Directional terms,Common anatomical places

o Systemic and regional anatomy

Histology

o Typical animal cell-structure and functions

o Tissues of the body classification and function

Skeletal System

o Bones of the skull, vertebral column, shoulder girdle, thoracie cage

and pelvic girdle

o Bones of the limbs

o Joints and movements

Muscular system

o Types of muscles

o Principle muscles of the body, tendons, fascias

Nervous system

o Central nervous system, Brain meninges, CSF, Spinal cord

o Peripheral nervous system cranical, spinal nerves system,

autonomic nervous system

o Sympathetic and parasympatghetic

Cardiovascular system

37

o Heart

o Blood Vessels

Lymphatic and RE system, Spleen

Respiratory system

o Nose, Pharynix, Laryns, Tonsils

o Trachea, Bronchi

o Lungs and Pleura

Alimentray System

o Mouth and Oesophagus,

o Stomach,

o Pancreas, liver and gall bladder

o Intestines, peritoneum

Urinary system

o Kidneys

o Ureter, urinary bladder and uretnra

Reproductive System

o Male genital system

o Female genital system and accessory ovgans

Special Senses

o Eye and vision

o Ears and hearing equilibrium

o Taste, Smell, General Sensibility Viz. touch etc. surface anatomy

Head and neck

o Thorax(Heart and lungs) and abdomen (Stomach, Spleen liver,

kidney and bladder)

o Places and regions of abdomen and location of different organs in

stomach

o Surface marking of important blood vessels, nerves and muscles

for injection

Unit-II Human Physiology

Blood

o Composition and general functions of blood

o Description of blood cells- normal counts and functions steps of

coagulation

o Anticoagulants

o Cerebrospinal fluid, formation, composition and function, Blood

groups ABO and RH basis for classification, importance of blood

groups, compositions and functions of lymph

Respiratory System

o Name and structures involved in respiration and their function.

External and internal respiration

o How inspiration expiration are brought about

o Transport of O2 and CO2 in the blood

o Definition of respiratory rate, Tidal volume, vital capacity

o Hypoxia

Excretory System

o Functions of kidney

o Nephron – functions of glomerulus and tubules, Composition of

Urine, normal and abnormal

Skin

o Functions of skin

Unit-III Human Physiology

Digestive Systems

o Composition and functions of saliva, mastication and deglutition

38

o Functions of stomach, composition of gastric juice, pancreatic juice

o Bile and success enteritis

o Digestion of food by different enzymes, absorption and defection

Endocrine – glands

o Definition of endocrine gland, name of the endocrine glands and

the hormones secreted by them

o Major actions of each hormone

Reproductive system

o Name of primary and accessory organs in male and female

o Name of secondary sexual characters in male and female

o Functions of ovary-formation of ova, actions of ovarian hormones,

Menstrual cycle

o Function of Testis – Spermatogenesis and actions of Testosterone,

Fertilisation

o Vasectomy and Tubectomy

(SEMESTER-II) PAPER-II

(Laboratory Management and Ethics)


OBEJECTIVES:

o To understand the management and ethics of medical laboratory in Health

Care Delivery System

o To acquire knowledge on laboratory planning and guiding principles of

laboratory hospital services

Unit-I Laboratory Services

Role of laboratory in health care delivery

o General

o Human health and diseases

Types of diseases

Process of diagnosis

o Laboratory at different level

o Duties and responsibility of laboratory persons

Laboratory services in the health delivery system

o Laboratory service in India

o The health administration system in India

At the National level

At the state level

At the district level

At the village level

Voluntary health organisations in India

Health programmes in India

39

Unit-II Laboratory Planning

o General principles

o Laboratory goals

o Operational data

Market potential

Hospital/laboratory relatives

Competitions

Laboratory trends

o Planning at different levels

Unit-III Guiding principles for planning hospital laboratory services

Factors

Guiding principles for planning

Functions criteria

Operational demand

Sections of a hospital laboratory

Common areas

Design aspect

Space requirement

Planning for 3 basic health laboratory

Health and Sanitation

Disease Prevention & Community Organisation

(SEMESTER-II)

PAPER-III (Practical)


The students are required to prepare practical records of the following

laboratory tests which will be evaluated by both internal and external

examiners.

TABULATION: Simple tables, Freqency distribution tables

DIAGRAMS : Bar Diagram, Histogram, Line Diagram, Pie Diagram,

Scatter or Dot Diagram.

STATISTICAL AVERAGES: Mean, Median, Mode.

MEASRES OF DIPERSION: Normal curve, range, Standard Deviation, Standard Error.

TEST OF SIGNIFICANCE: ‘t’ Test.

40

(SEMESTER-III)

PAPER-IV (Biochemistry and Chemical Biochemistry)


OBJECTIVES:

To know about Bioenergetics, Carbohydrate metabolism, lipid

metabolism and other Metabolism process

To develop understanding in metabolic inter-relationship

Unit-I Biochemistry

Inorganic and physical aspects of biochemistry, structure of atoms,

symbol, valency and formula

o Chemical units- Atomic weight, molecular weight, gram mole

Equivalent weight, gram equivalent

o Fundamental laws of Chemistry

o Acids, bases and salts

o Hydrogen concentration and pH Measurement – Indicators and pH

meter

o Buffers, preparation

o Solutions – solute and solvent, saturated solutions, solubility Temp.

effects

o Concentrations of solutions in different ways viz molar normal

percentage etc.

o Simple qualitative analysis – captions Anions

o Volumetric (Titrimetric) analysis

o Primary and secondary standards

o Acid-base titrations, permanaganometry

o Rules in volumetric analysis

o Isotopes definition/examples/uses

Chemistry of Bimolecular – carbohydrates, lipids, amino-acids, proteins,

nucleic acids, Vitamins

Isotopes

Unit-II Clinical Biochemistry

Bioenergetics – Respiratory Chain, Oxidative, Phosphorylation

Overview of Metabolism

Carbohydrate Metabolism

o Glycolysis and TCA cycle

o Blood glucose homeostasis

o Measurement of blood glucose

o Glycosuria, Diabetes mellitus

Lipid Metabolism

o Cholesterol

o Triglycerides

o Lipoproteins

o Ketone bodies – formation, ketosis, ketonuria

Amino acid & Protein metabolism

o Urea synthesis – uremia

o Other nonoperation nitrogenous compound like vaginateuvicacid

o Biochemical veactions of aminoacidsTransamination, deamination

o Synthese of physiologically important substances from aminoacids

41

Unit-III

Metabolic inter-relationships

Principles of inborn errors of metabolism

Water, Na+K=and CI, Bicarbonates, Acid Base Balance, calcium and

Phosporous

Role and iron, Iodine and other Trace elements

(SEMESTER-IV)

PAPER-V (General Principles of Laboratory Technology)


OBJECTIVES

To acquire knowledge and understanding on planning, organizing and

specimen handling

To know about safety and quality control principles of laboratory safety

To understand the importance of urine analysis

Unit-I

Laboratory organization


o Components and functions of a laboratory

o Staffing the laboratory

o Job description- job specifications

o Work schedule- personal rearrangement and work load assessment

Care of laboratory glassware, equipments and chemicals verbal

Principals – different types of glassware and plastic ware

o Care and cleaning of glass wares

o Making simple glasswares in the laboratory

o Care of equipments and apparatus

o Laboratory chemicals, their proper use and care, storage

o Labeling

Specimen handling

o Collection techniques and containers for specimen collection

o Types of specimen

Entry, handling

Specimen transport

Specimen disposal

Specimen preservation

Unit-II

Laboratory safety


o Laboratory hazards

o Safety programme

o First aid

o Safety measure – mechanical, electrical, chemical, Biological &

radioactive

Communication: Personnel Development and Relations, general principles

o Inter/intra departmental communications request/report forms

Basic Principles of quality control

o General Principles

o Non-analytical functions

42

o Request specifications

o Specimen specification

o Distribution of tests

o Analytical function

o Methods, equipment, reagents and material controls, proficiency

testing

o Materials management


Basic Medical Nursing

Unit. III Clinical Pathology

Urine analysis

o Physical, Chemical, Microscopic

Faucal analysis

o Physical

o Chemical – Occult blood exam.

o microscopic

Sputum analysis – physical and microscopic

Serainal Fluid analysis

Examination of aspiration fluid

o Ascetic fluid

o Pleural fluid

o CSF

o others

Pregnancy tests

(SEMESTER- V)

PAPER-VI (PRACTICAL)


The students are required to prepare Laboratory Records on the

following activities.

Cleansing of glasswares (Pipettes, slides, and cover slips, syringes and

needles, blood cell diluting pipettes, glassware used for bacteria

investigation)

Making simple glass items in the laboratory (pasture pipette, stirring

bending glass and preparing a wash bottle)

Demonstration of use and care of instruments, cautions precautions to

be taken

Demonstration of safety measures during work in laboratory in various

fields

Demonstration of safe handling of specimens and infections agents

including HBs Ag (Hepatitis) and AIDs (HIV)

o Specimen handing collection, preservation, transportation, disposal

o Laboratory safety and first Aid

o Biomedical waste management

o Computer application

43

(SEMESTER- VI)

PAPER-VII (PROJECT) Marks-50(03 credits)

The students are required to submit one detail project report on the

following topics which will be evaluated by both internal and external

examiners.

Routine analysis of urine

Analysis of faces including occult blood test

Examination of sputum

Seminal fluid analysis

Analysis of aspiration fluid

Pregnancy test – urine for HCG

References

Anthony’s Textbook of Anatomy and Physiology: Gary A.

Thibodeau, Kevin T.Patton, Norman T.Lewis. C.V.Mosby Year-

Book,2002. ISBN:0323016308

Textbook of Medical Physiology : Arthur C., MD.Guyton, John

E.Hall. W B Saunders,2000.ISBN:072168677X

Mosby’s Paramedic Textbook Second Edition Revised: Mick J

Saunders, Kim McKenna. Mosby(Elsevier), 2002. ISBN:032301416X

Respiratory Care Anatomy and Physiology: Foundations for

Clinical Practice. Will Beachey, C.V.Mosby, 1998.ISBN:0815111983

-OOO-

44

Information & Communication Technology

SEMESTER-I

PAPER-I (FUNDAMENTALS OF COMPUTER)

Marks-50(3 credits)

INTRODUCTION:

Graduate certificate students in the Information and Communications Technology

program will develop in-depth specialized skills, receive expert instruction from

professional practitioners who work in the fields they teach, and work towards an applied

degree that combines the skills needed to succeed now with the strategic perspective

that puts them ahead of the curve for future career growth. Aspiring and current IT

professionals will benefit from targeted instruction based on professional needs, such as

web design and development, mobile application development, telecommunications

technology, technology management, or information systems security.

OBJECTIVES:

Students can learn the fundamentals of computer for digital literacy.

Students can have knowledge on Internet, browsing web pages and

navigate websites.

Students can learn the use of different search engines and media devices.

EXPECTED OUTCOMES:

Students can have better opportunities in the services like Data entry

operators, System Analysts, Web Designers and Computer programmers.

Students can understand the use of ICT in Classrooms, Offices and

Managements.

UNIT.I Digital Literacy:

Understand the fundamentals of computing

Identify the components of a computer

Identify the steps for starting & shutting down a computer

Use a mouse & keyboard

Understanding the Operating System and features

Manage files & folders and Perform basic file operations

UNIT-II Connect to the Internet

Browse web pages

Navigate websites

Creating and using email

Use search engines

UNIT-III Understand digital technologies media devices

Identify measures to protect a computer against natural and human

threats

45

SEMESTER-II

PAPER-II WORD PROCESSING

Marks-50(3 credits)

OBJECTIVE:

Students can learn word processing and preparation of documents.

Students can learn different formats of graphs & tables.

Students can understand the use of spell check, grammar and different

custom settings.

Students can learn techniques of power-point presentation.

Students can learn messaging and organizing email messages.

UNIT-I

Design, create and modify a range of business documents

Displaying Different Views of a Document

Creating and Saving a Document

Selecting, Modifying, Finding and Replace Text

Align Text Using Tabs,

Display Text as List Items

Apply Borders and Shading

Preview a document, and adjust its margins and orientation.

Insert & Format a Table

Convert Text to a Table

Check Spelling and Grammar

Use the Thesaurus

Print with default or custom settings

UNIT-II Identify elements of the user interface, view a presentation,

Save a presentation, use Microsoft PowerPoint help

Creating a Basic Presentation,

Select a presentation type, enter text, edit text, format text placeholders,

add slides to a presentation, arrange slides, work with themes

Formatting text on slides, apply character styles, format paragraphs

Adding Graphical Objects to a presentation, Insert images into a

presentation, add shapes

Adding visual style to text in a presentation

UNIT-III E-Mail Messaging:

Getting Started with Messaging, identify the user interface, identify the

outlook ribbon, identify the tabs and commands in the message form,

using help

Creating an email message, formatting, check spelling and grammar,

attach a file,enhance an email

Sending and receiving email messages, read, reply to and forward, delete

and print an email message

Organizing Email Messages, move email messages into folders, open and

save anattachment

Managing contacts, add a contact, sorting and finding contacts, find the

geographical location of a contact, update contacts

46

SEMESTER-II

PAPER-III PRACTICAL

Marks-50(3 credits)

The students are required to prepare laboratory records on the following

topics by the computer which will be evaluated by both external and internal

examiners.

Construct a spreadsheet and populating Cell Data

Customize the Interface

Formatting Cells - Search Worksheet Data, Changing Fonts

Modify Rows and Columns

Managing Worksheets and Workbooks

Applying Formulas and Functions

Inserting Currency Symbols

Merging cells

Spell Check a Worksheet

Add Borders and Colour to Cells

Printing options to output a chart, worksheet, workbook, according to

specification

SEMESTER-III

PAPER-IV (DATABASE & NETWORKING)

Marks-50(3 credits)

OBJECTIVES:

Students can learn digital literacy with relation to networking

fundamentals.

Students can understand the concepts of core database and building of

database.

Students can understand network infrastructure such as internet, intranet

and extranet.

Unit.I: DIGITAL LITERACY

Exploring OS Accessibility features

Going Wireless and setting up devices

Networking Fundamentals

Use instant messaging

Perform online transactions

Understand security settings

Identify best practices for securing online and network transactions

Identify measures to protect privacy

Create & publish web pages

Unit.II Database

Understanding Core Database Concepts

Creating Database Objects

47

Manipulating Data

Understanding Data Storage

Administering a Database

Requirements for Databases

Building Tables

Building Forms

Creating and Managing Queries

Designing Reports

Unit-III Computer Networks:

Network Infrastructure - Internet, intranet, and extranet.

Understand the OSI model.

TCP/IP

Local area networks (LANs), Wide area networks (WANs).

Network topologies and access methods.

Network Hardware - switches.

Routers, media types.

Protocols and Services

Understand IPv4 & IPv6.

Addressing names resolution & networking services.

SEMESTER-IV PAPER-V

WEB DESIGN, WORD & EXCEL PROCESSING

Marks-50(3 credits)

OBJECTIVES:

Students can learn web page designing using HTML.

Students can have understanding on customization and creation of word

documents.

Students can learn how to link word documents to data in excel

worksheet.

UNIT-I Web Design:

Basics of web page design using HTML - Create and view the web pages in

browser,

HTML Basic tags, Image tags, Frames, Forms

JavaScript and VBScript

Microsoft Expression Web

Web Site Design Scripting Tools

Hypertext

Authoring tools

E- Commerce

UNIT-II Word Processing:

Templates for Document Creation

Use the Mail Merge Feature including Envelopes and Labels

Creating Macros and Automating Tasks

48

UNIT-III Excel Worksheets:

Linking Word Documents to Data in an Excel Worksheet

Send a Document Outline to Microsoft Office PowerPoint

Save and Share a Document for Review, understanding Track Changes

and Comments

Comparing and Merging Document Changes

SEMESTER-V

PAPER-VI PRACTICALS

Marks-50(3 credits)



examiners.

Adding hyperlinks

Analyzing Data Using PivotTables and Pivot Charts

Filter Data Using Slicers

Protect Files

Adding Comments to a cell

Share a Workbook

Set Revision Tracking Review Tracked Revisions

Merge Workbooks

Administer Digital Signatures

Restrict Document Access

Inserting and modifying smartart graphics to a presentation

Add multimedia elements, customize slide component animations

Customizing a slide show, annotate a presentation, create a presenter-

independent slide show, set up a slide show to repeat automatically

E mail Messaging:

Specify folder permissions, access another user's folder, send calendar

information in an email message, delegate folder access to users

Customizing the quick access toolbar, to-do bar and creating a folder

home page

Personalizing Email - apply stationery and themes, creating and modifying

signatures, configuring email security settings

Organizing items - group items, create search folders, apply conditional

formatting

Back up items, add data files to a mail profile, change data file settings

49

SEMESTER-VI PAPER-VII

PROJECT WORK Marks-50(3 credits)


following topics.

Software Development:

Understanding Core Programming

Understanding Object-Oriented Programming

Understanding General Software Development

Understanding Web Applications

Understanding Desktop Applications

Web Development:

Programming Web Applications

Working with Data and Services

Troubleshooting and Debugging Web Applications

Working with Client-Side Scripting

Configuring and Deploying Web Applications

Set Page Breaks, Page Layout Options

Manage Workbook Views

Apply Cell and Range Names

Auto Sum in Cells

Calculate Data Across Worksheets

Sort or Filter Worksheet or Table Data

Create, Modify and Format Charts

Create, modify and format spreadsheets using the full range of the

software formatting features including conditional formatting for example

Hide/unhide/freeze rows and columns

Using multiple worksheets and linking cells

Sharing worksheet data with other users

Reference Books:

1. Pradhan, Bhende and Thakur – Business Communication, Himalaya Publishing

House.

2. Rai and Rai – Business Communication, Himalaya Publishing House.

-OOO-

50

Travel and Tourism Management

SEMESTER-I PAPER-I

(TOURISM MANAGEMENT) Marks-50 (3 Credits)

INTRODUCTION:

The Indian tourism and hospitality industry has emerged as one of the key drivers of

growth among the services sector in India. Tourism in India is a potential game changer.

It is a sun rise industry, an employment generator, a significant source of foreign

exchange for the country and an economic activity that helps local and host

communities. India is a tourism product which is unparalleled in its beauty, uniqueness,

rich culture and history has been aggressively pursuing the promotion of tourism both

internationally as well as in the domestic market. Indian tourism industry is thriving due

to an increase in foreign tourist arrivals and greater number of Indians travelling to

domestic destinations than before. In the past few years the real growth has come from

within the domestic sector as around 30 million Indians travel within the country in a

year. India’s demographic dividend of a younger population compared to developed

countries is leading to greater expenditure on leisure services. Travel and tourism

sector’s contribution to capital investment is projected to grow at 6.5 per cent per

annum during 2013-2023, above the global average of five per cent

OBJECTIVES:

To understand the nature and scope of tourism in India with reference to

domestic and international tourist.

To have thorough knowledge on tourism products both natural and man made.

To understand social, cultural and economic importance of tourism.

EXPECTED OUT COMES

The students can be employed as tourist guide & managers of Tourism Industry

The students can be self-employed by selling tourism products and managing

private entrepreneurship.

UNIT-I

Meaning, definition and scope of tourism, (Domestic and international tourist,

inbound and outbound tourists) Historical Background,

UNIT-II

Nature and Characteristic, Tourism product (natural & man-made),

UNIT-III

Types of tourism, motivational factors & barriers in tourism, MICE, Socio- cultural

and economic importance of tourism.

SEMESTER-II

PAPER-II (TOURISM COMPONENTS)


OBJECTIVES:

To gather information on important tourist places and tourism components.

To know about effective communication systems such as road, rail, air and water.

To understand effective hospitality and growth and support of department of tourism

Government of India and State Government.

Unit-I

Hill station- (Darjeeling), Island (Lakshadweep), River- (Ganga), Lake- (Chilika),

Forest and Wildlife-(Similipal, Bhitarkanika,) Man-made - Monuments- (Konark

Sun temple), Pilgrim destinations (Four Dham, Sarvanbelgola, Ajmer Sherif,

Golden temple -Amritsar) fair and festival- (Rathyatra, Kumbhamela, Konark Dance

51

Festival) Dance and Music- (Odishi, Chhau), Handicraft- (Appliqué work, filigree

work, Patta painting)

Unit-II

Accessibility (mode of transport Road, Rail, Air & Water). Accommodation - types of

accommodation (primary and supplementary),

Unit-III

Departments of a hotel with special reference to front office,

Tourism Organisation: Dept. of Tourism, Govt. of India and Govt. of Odisha,

ITDC,OTDC, TAAI, IATA, PATA,UNWTO,FHRAI

SEMESTER-II

PAPER-III (PRACTICAL)


The students are required to prepare records on the following topics which

will be evaluated by both internal and external examiners.

- Map work- Atlas reading and spotting of tourist destinations

- Collection of newspaper and magazine cutting related to tourist destination/ event,

collection of photographs to prepare a Record Book with description.

- Collection of Brochures, CDs/DVDs, Posters, Folders and photographs etc. used for

promotion of tourism and prepare a descriptive note.

- Field visit to railway/airport terminals and exercise in identification of station code,

abbreviations, study of tourism services offered by them (like Indrail Pass,

Railway/Air Packages etc.)

- Visit to Government of India/ Odisha Tourist Office to study their duties and

responsibilities and prepare a write up.

- Arrange a role play of a receptionist in the classroom

- Visit to a hotel to list out various personnel working in the Front Office, study their

duties and responsibilities and submit a report.

SEMESTER-III

PAPER-IV (Travel Agency Management)


OBJECTIVES:

To understand different organisational structure of travel agency.

To understand the role of travel agency and tour operators.

To have understanding on travel formalities.

Unit-I

- Definition of travel agents and tour operators, difference between T.A. and

T.O. Organisational structure of travel agency and principles of present

business trends and future prospects, problems and issues.

UNIT-II -Operations of TA (Role, Function and responsibilities), Setting up of Travel

Agency.

Unit-III: Travel Formalities:

- Passport, Visa, Inner Line Permit, Restrictions, Currency, Health Regulation,

Insurance, Custom, Time zone

52

SEMESTER-IV

PAPER-V (Tour Management)


OBJECTIVES:

To understand tour designing process and types of tours.

To understand national and international rules and regulations of tourism

Unit-I

Types of tour (Package tour, Incentive tours, adventure tour, conducted tour, special

interest tour etc)

UNIT-II

components, customized and ready-made, tour designing process, itineraries

Preparation, tour costing- factors influencing tour costing.

Unit-III

Tourism bils of rights, tourism code, Manila declaration, Acapulco document

International conventions :Warsaw convention 1924, Chicago convention 1944

Brussels convention 1961 & 1966, International convention travel contract, Brusels

1970, Athens convention 1974, Helisinki Accord 1976. The IATA General conditions of

carriage (Passenger & baggage)

Consumer protection Law, 1986, and MRTP Act applicable to the tourist as

consumers, European directives on package travel, Asia laws, Japanse travel

regulations.

Tour Manager, Guide and escort services- meaning, types of guide, duties and

responsibilities, Qualities of good guide, escort services, tour mangers’ job.

SEMESTER-V

PAPER-VI (PRACTICAL)


The students are required to prepare records on the following topics which

will be evaluated by the internal and external examiners.

- Role playing sessions on telephonic conversation with tourists/tour operators

- Practice of using Travel Information Manual (TIM).

- Practical exercises in tour costing and evaluating viability of tour packages.

- Exercises on coordination with hotels, guides and transporters for operating a tour.

- Role playing exercises in attending to customer’s queries/ complaints/suggestions.

- Practice in filling up of passport/railway reservation forms etc.

53

SEMESTER-VI

PAPER-VIII (PROJECT)


The students are required to submit one of the topics on the following

- Market research, Sources, funding

- Comparative study of various types of organisation proprietorship,, partnership,

private limited.

- Govt. rules for getting approval

- IATA Rules, Regulation for accreditation

- Documentation and studying

- Practical exercise in setting up TA/TO branch

- Sources of earning: commissions, service charges etc.

- Entrepreneurial skill for travel, tourism and hospitality trade, problems of

entrepreneurship in travel trade

- Itinerary preparation, important consideration by preparing Itinerary, costing,

packaging and promotion

- REFERENCE BOOKS

- Mill ,R.C. and A.M. Morrission-Tourism System- An introductory Text (1992), Prentice

Hall, London

- Bhatia, A.K. International Tourism: Fundamental and practice, Delhi: Sterling.

- Bhatia A.K., Tourism Development and Practice, Delhi; Sterling

- Foster D, Travel and Tourism Management

- Kamra, K.K. and M. Chand, Basics of tourism: Theory operation and practice, Delhi:

Kanishka.

- Seth P.N., Successful Tourism Management, Sterling Publisher: New Delhi

- India, Lonely Planet Publications, Australia

- Acharya Ram: Tourism and Cultural Heritage of India, RBSA Pub, Jaipur

- Mohinder Chand, Travel Agency Management, Anmol: Delhi

- Negi J.M., Travel Agency and Tour Operation: Concepts and Principles, New Delhi:

Kanishka Publishers

- Travel Information Manual (TIM ) by IATA

- Marrison, A.M. – Hospitality and Travel Marketing, Delmar publication Inc

- The, S.M. – Tourism Marketing, Himalaya Publishing House

- Kotler Philip – Principles of Marketing, Prentice Hall of India

-OOO-

54

PRINTING TECHNOLOGY AND DESKTOP PUBLICATION (PT&DP)

SEMESTER – 1

PAPER-I

Printing Process, Microsoft office & Multimedia

Marks-50(3 credits)

INTRODUCTION:

Print media is one of the most flourishing sectors in our country. The young

generation of today is seen choosing a career in print media as working in this sector

gives promising opportunities to stride ahead very fast. But jobs in print media also

demand lot of hard work and patience. There is a huge opening for qualified printing

professionals in India. Jobs for printing technologists are available in advertising

agencies, newspapers, magazines, government presses, machine manufacturers,

packaging industries, book printers, and even more in private commercial press as

technology consultant.

Desktop publishing involves the use of computers to create banners, ads, web

pages, newsletters and other items. Careers in desktop publishing range from jobs

involving manipulating blocks of text, such as newsletter designers, to freehand

designers designing the latest logo for a company. Many companies and organizations

publish newsletters to keep stakeholders up to date on services, products and events.

These newsletters can be aimed at an external audience, such as customers, or an

internal audience, such as employees. A desktop publisher who works as a newsletter

designer takes stories that the editor designates for publication and tries to make them

fit into the newsletter in the most appealing way. This includes the use of graphics and

specialized fonts to help the stories grab the reader's attention. Fonts are the different

sets of typefaces used in the publishing industry for different publications. Some fonts

are specially suited for writing headlines and blocked text, while other fonts are better

used in articles and for captions .Graphic designers are responsible for laying out flyers,

T-shirts, banners, logos and other items used by both large and small companies.

Designing banners and ads for the web is different than designing them for print and

some desktop publishing companies will separate print design positions from web design

jobs. Ads designed for the web are sometimes interactive, which means they perform

some type of action when clicked on or hovered over by the reader. Web designers are

also sometimes tasked with designing the overall look and feel of a website, including

such elements as font, page size, and theme colours.

OBJECTIVES:

At the end of the program the students will be able to understand the

fundamentals of Multimedia and will be able to work using MS WORD which is

useful for Desktop Publishing.

Student will be able to experience & implement the Desk Top Publishing.

EXPECTED OUTCOMES:

Students can avail many opportunities in public sector, corporate houses and

government organizations.

Students can outsource the services for self-employment.

55

UNIT 1: Printing Process:

Graphic Design/Colour Management/Press/Computer to Plate/Digital Printing/

Finishing.

Basic Science and Technology of Printing Process.

INTRODUCTION TO MS WORD-Opening MS-WORD, Parts of MS-WORD,TYPING

THE TEXT-Option to Type Text, Saving, Opening & Closing

COMMON EDIT FUNCTION-Selection Text, Copying Text, Moving Text & &

Change Case,

UNIT 2:

TEXT EDITING-Working with Multiple Documents, Moving around the

Documents, Correcting Mistakes, Inserting Text, Insert & Type over mode, Spell

Check COMMON FORMATING FUCTIONS-Working with Alignment, Working with

Indentation, Working with Highlight, Working with Font

FIND & REPLACE, FORMATING THE PARAGRAPH, SPECIAL SYMBOLS & TABLES,

Bullets & Numbering, Tables. INSERTING CLIPART & WORDART, Picture &

Drawing Tool Bar, PRINTOUT, HEADER & FOOTER

UNIT 3:

Multimedia-Introduction to multimedia, basics of multimedia. Color models-An

overview, primary & secondary color models. Multimedia presentation-Images,

pictures, text, animation, audio, video.

Commonly used file formats. Elements of multimedia – Microphone, amplifier,

loudspeakers, commonly used connectors

SEMESTER-II

PAPER-II

Working with Photoshop and Digital Printing


OBJECTIVES:


fundamentals of Photoshop & can able to

Retouch & repair

Work with multiple layers

Slice & clone

Design basic web templates

Create animations

Students will learn terminology and basic operations of an offset press.

Students will learn how to work with Digital graphics file in order to produce

them on a digital press.

Students will learn how to operate flexo equipment and what is needed to

complete a flexography print project.

UNIT 1:

Offset Printing, Web Printing, Gravure Printing and Flexo Printing

Photoshop-History & introduction, the file menu, the tools, Drawing lines &

shapes.

56

UNIT2:

Inserting picture and shapes, filling colors, text effects, working with layers,

filters, Creating design patterns, Photoshop presentations -static & dynamic

presentation

UNIT 3:

WEB & WEB GALLERY using internet explorer in photo shop. creating animations

using image ready, creating animations & presentations . Tips and tricks in

Photoshop.

SEMESTER – II

PAPER-III

PRACTICAL




examiners.

1. Practical Training at a Digital Press

2. Safety Measures and Evaluation

3. Silk Screen Printing

4. Maintenance and Testing Raw Materials

5. Fonts and Font Sizes Exercise, Superscript Exercise, Subscript Exercise

6. Cut and Paste Exercise, Character formatting exercise

7. What are the ways Pictures can be created?

8. Check various Sound File Formats and collaborate it.

9. The conversion of analog video into its digital equivalent

57

SEMESTER – III

PAPER-IV

Page Maker & Desktop Publication Marks-50 (3 credits)

OBJECTIVES:


fundamentals of page maker & creating book works, building booklets,

completing the book.

Unit 1:

Page maker- An introduction, basics menus & tools.

Newspaper Publication

Package production

Corrugated Box Manufacturing

Security Printing

UNIT 2:

Guides & rulers. Drawing tools. Fills & outlines. Working with- text, paragraphs,

tabs & indents, graphics, tables.

UNIT 3:

Importing & exporting, story editing & printing. Tips & Shortcut keys, Creating

book works-introduction-building booklets, completing the book.

SEMESTER-IV

PAPER-V

Printing & Publishing Marks-50 (3 credits)

OBJECTIVES:

At the end of the program the students will be able to understand the basics of

different kinds of printings & process involved in publishing.

The students will be able to apply this knowledge in every other subject covered

in the course. If the students understand the process involved then learning and

applying the operations will be easier.

UNIT 1:

Types of Printing an Introduction-Letterpress printing-lithography-offset printing-

different printing process-machines for letterpress, offset, gravure, flexography

and screen printing-printing materials.

UNIT 2:

planning a printing, design factors, color application-film assembly and plate

making-binding & finishing, Image editing, color correction, color management,

poly master, methods of color proofing.

UNIT 3:

Different types of font, text file formats, vector & raster graphics, graphics file

formats, Page setting, character & paragraph formatting, indentation,

alignments, hyphenation, single & double sided documentation.

58

SEMESTER-V

PAPER-VI

PRACTICAL




examiners.

1. Open Pagemaker and create a new magazine layout which includes the following

setup options:

page size - magazine narrow

orientation tall

4 page spread

numbering - Lower Roman

margins 1.25 inches- top, and .75 inches - all other sides.

2. Save the document as class example.

3. On the first page of your magazine spread, select the Text tool from the Pagemaker

toolbox and draw a text box. In the text box, on nine individual lines type the word "text

attribute." Use each of these nine lines to illustrate each of the nine text attributes that

you can use from the text palette. You might find Figure 6 on page 92 of the optional

Pagemaker book useful. On line ten, type the word "The" with a capital "T." Set the font

size for the capital "T" at 24 point. Set the font size for the "he" at 12. Use kerning on

your text palette to pull the "h" underneath the capital "T."

SEMESTER-VI

PAPER-VII

PROJECT



following topics.

1. How to make smooth curved lines in Photoshop?

2. Extract an object from a given picture?

3. Create a new picture. Make it 300 pixels high and 400 pixels wide. The resolution

should be 72 pixels/inch.

4. How to create your very own animated beating heart in Photoshop?

5. How to make falling objects that will work as seamless backgrounds and have objects

falling at different paces in Photoshop?.

Reference Books:

1. G.Dalin. M.Sc software engineering, HSI PUBLICATIONS.

-OOO-

59

DRAFT SYLLABUS OF

TEN VOCATIONAL TRADES

AS ONE OF THE MINOR ELECTIVES

FOR BACHLER DEGREE IN

ARTS, SCIENCE & COMMERCE

Submitted by:

DIRECTORATE OF VOCATIONAL

EDUCATION, ODISHA,

BHUBANESWAR

2015

60

C O N T E N T S

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Sl.No. Vocational Trades Page No.

1. Financial Literacy and Banking

01 - 05

2. Electrical Domestic Appliances

06 - 12

3. Fashion Technology

13 - 17

4. Horticulture

18 - 23

5. Food Processing and Preservation

24 - 30

6. Modern Office Management

31 - 34

7. Paramedical and Health Care (PHC)

35 - 42

8. Information & Communication Technology

43 – 48

9. Travel and Tourism Management

49 - 52

10. Printing Technology & Desktop Publication

53 - 57

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