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DIPLOMA IN CRAFT TECHONOLOGYSCHEME OF INSTRUCTION AND EXAMINATION

I SEMESTER

SubjectCode

Name of theSubject

InstructionPeriods / Week Total

Periods /Semester

Scheme of Examination

Theory PracticalsDuration (hrs)

Sessional Marks

EndExamMarks

TotalMarks

THEORY CT-101 English -I 3 - 45 3 20 80 100

CT-102 Basics of Healthand Beauty Care

3 - 45 3 20 80 100

CT-103 Textile Science 3 - 45 3 20 80 100

CT-104 Foods - I 3 - 45 3 20 80 100

PRACTICALS

CT-105 Food crafts Lab- 4 60 3 40 60 100

CT-106 Drawing and Sketching Lab

- 8 120 3 40 60 100

CT 107 Basic Stitches and Sewing Skills Lab

-8 120 4 40 60 100

CT 108 Hand EmbroideryLab

-3

453 40 60 100

CT 109 Basics of BeautyClinic Lab

- 4 60 3 40 60 100

CT 110 Computer Fundamentals Lab - I

- 3 45 3 40 60 100

TOTAL 12 30 630 - 320 680 1000

*COMMMON SUBJECTS

CT/HS-101 – ENGLISH-I (Common for all the Polytechnics)

CT/HS-103 – TEXTILE SCIENCE

CT/HS-110– Computer Fundamentals Lab - I

English -I

(Common to All the Branches)First Semester

Subject Code : CT-101No. of periods per week : 3No. of periods per Semester : 45

TIME SCHEDULE

S. No

Major Topics No. of Periods

Weightage of Marks

Short Answer Questions

Essay Type Questions

1. Speaking 9 26 8 12. Grammar 22 34 12 1 (Questioning)3. Reading 6 20 - 2

4.Writing

8 40 -4 (2 from paragraph writing, 2 from letter writing)

Total 45 120 20 8

Objectives and Key Competencies

Sl. No.

Name of the Unit Objectives Key Competencies

01 Need for English Understand the need to learn English

Find solutions to some problems of Learning English

Know the need to learn English Identify the problems students face

in learning |English Discuss the various solutions to

overcome them02 Classroom

English Identify expressions useful

in the classroom Use classroom expressions

meaningfully

How to greet the teacher and other students

Learn the expressions frequently used by the teacher

Practise to express one’s ideas in English

03 Expressing Feelings

Express feelings Speak about what others

feel

Know the structures to express feelings

Use the vocabulary related to feelings

04 Expressing Likes and Dislikes

Express likes and dislikes Express likes and dislikes of

others

Study the different ways to express likes and dislikes

Learn several words and phrases to express likes and dislikes

05 Making requests Learn some ways of making requests

Learn some ways of

Examine the various structures to make requests

Learn to make requests in formal

offering help and informal situations06 The Mighty

Mountain and Little Lads of Telangana

Comprehend the central idea Learn about Expeditions

Understand the main idea Practise to read aloud Learn new vocabulary

07 Adventures of Toto

Read and comprehend the main idea

Appreciate a humorous narrative

Understand the central idea Learn to make inferences Learn new vocabulary Complete a story

08 Tiller Turns Engineer – An Innovation

Read and understand the main idea

Improve vocabulary

Focus on minute details Develop innovative skills Present one’s view

09 The Present Tense- I

Differentiate between time and tense

Describe habits and facts

Learn the three broad categories of tense

Learn the action words and auxiliary words

Learn the simple present tense structure

Talk about routine, habits and facts Make negative sentences

10 The Present Tense- II

Describe the actions happening in the present

Describe past actions as relevant to the present

Express the actions happening in the present

Express the actions that have been completed in the recent past

Make sentences in the present perfect continuous tense

BASICS OF HEALTH AND BEAUTY CARE

Subject Title : Basics of Health and Beauty Care

Subject Code : CT-102

Periods / Week : 3

Periods / semester : 45

TIME SCHEDULE

S.No. Major Topics No. of Periods

Weightage of marks

No. of Short Questions

No. of Essay Questions

1 Nature of Human body 05 16 03 01

2 Importance of Beauty Care 08 28 04 02

3 Importance of Exercise and Yoga in Beauty

08 16 03 01

4 Skin and Skin Care 08 28 04 02

5

Importance of

Balanced Diet in Health 08 16 03 01

6 Hair and Scalp 08 16 03 01

Total 45 120 20 08

OBJECTIVES: On completion of the study of the subject the student will be able to:

1.0 NATURE OF HUMAN BODY

1.1 Explain how knowledge of human body is related to health.

1.2 Explain the structure and functions of cells and tissues.

1.3 Explain the basic knowledge of skeletal and muscular system of Facial and Neck bones.

1.4 Explain the effect of natural ageing process on the facial skin and muscle tone.

2.0 IMPORTANCE OF BEAUTY CARE.2.1 Explain the Structure of the skin.

2.2 Explain the functions of the skin.

2.3 Explain the effects of diet and sun on the skin.

2.4 Explain the types of skin.

2.5 Explain about Facial wrinkles, marks, spots and pimple treatment.

COURSE CONTENTS:

1.0 NATURE OF HUMAN BODY- knowledge of human body and its relation to health-

structure and functions of cells and tissues - basic knowledge of skeletal and muscular

system of Facial and Neck bones- effect of natural ageing process on the facial skin

and muscle tone

2.0 IMPORTANCE OF BEAUTY CARE –Structure of the skin- functions of the skin

effects of diet and sun on the skin - types of skin - Facial wrinkles, marks- Spots of Face

And pimple treatment.

REFERENCES:

1, Devendra Vora - Gala Publishers, Health in your hands. - Volume 1.

2. Shahanaz Hussain - Beauty Book.

3. Tanusree Poddar - Beauty Solution from top to toe.

4. Aroona Reejhsinghani - Be your own beautician.

TEXTILE SCIENCE

Subject Title : Textile Science


Periods / Week : 03

Periods / Sem : 45

TIME SCHEDULE


Weight age of marks



1 Classification of

Textile Fibres

10 28 04 02

2 Identification of

Textile Fibres

08 18 04 01

3 Weaves 07 28 04 02

4 Water 05 04 02 00

5 Stiffening Agents 08 14 02 01

6 Fabric Finishes 07 28 04 02

TOTAL 45 120 20 8

OBJECTIVES: On completion of study of the subject the student will be able to:

1.0 CLASSIFICATION OF TEXTILE FIBRES AND YARNS.

1.1 Define the terms Textiles, Fibre, Staple, Filament and Yarn.

1.2 Define the Classification of Textiles fibres.

1.3 Explain the types of Yarns.

1.3 Explain the Physical and Chemical properties of Cotton fibres.

1.4 Explain the Physical and Chemical properties of Silk fibre.

1.5 Explain the Physical and Chemical properties of Wool fibre.

1.6 Explain the Physical and Chemical properties of Nylon, Rayon and Polyester.

2.0 IDENTIFICATION OF TEXTILE FIBRES.

2.1 Explain about the Physical, Visual, Burning, Chemical tests and Microscopic tests for

Cotton Fibre.


S i l k F i b r e .


Wool fibre.


Synthetic fibre.

COURSE CONTENT:

1.0 CLASSIFICATIONOF TEXTILE FIBRES: Define the term textiles, fibre, staple, filament

and yarn - multifilament, monofilament fibres. Classification of Textile fibres-Vegetable,

Animal, Mineral and Synthetic Fibres. Physical, Chemical and other properties of

Cotton, Silk, wool, Nylon, Rayon and Polyester. Types of yarns-Simple yarn, Complex

yarn and Textured yarns.

2.0 IDENTIFICATION OF TEXTILE FIBRES: Physical, Visual, Burning, Chemical and

Microscopic tests of Cotton, Silk, Wool, Nylon, Rayon and Polyester.

REFERENCE BOOKS:

1. Durga Deulkar Household Textiles and Laundry work.

Atmaram and sons. Kashmir gate, Delhi, 1998.

2. Susheela Dantiyagi Fundamentals of Textiles and their care,

Orient Longman ltd. New Delhi 1984-1987.

3. Sushma Gupta and Neeru Garg A Textbook of Home science,

Kalyani publications, year 1994.

4. Sushma Gupta, Neeru garg, A Textbook of Clothing and Textiles,

Renu Saini Kalyani publications, year 1995.

5. A.M.Kaye A student’s handbook of Housewifery,

Kalyani publications, year 1989.

6. Premlata Mullick Textbook of Home Science,

Kalyani Publishers, year 2004.

FOODS - ISubject Title : FOODS - I


Periods / Week : 3

Periods / Sem : 45

TIME SCHEDULE

S.No.

Major Topics No. of Periods

Weight age of marks



1 Introduction to Foods

06 08 04 00

2 Study of Cereals and Millets.

08 16 03 01

3 Study of Legumes, Nuts and oil seeds.

07 26 03 02

4 Study of Vegetables, Fruits, Milk and Milk products.

08 28 04 02

5

Study of Poultry. 08 16 03 01

6

Study of Meat, Fish and other Animal foods.

08 26 03 02

TOTAL 45 120 20 08

OBJECTIVES: On completion of study of the subject the student will be able to:

1.0 Introduction to Foods.

1.1 Define the term Food, Food additive and fermented food.

1.2 Explain classification of Foods based on Nutritive value and Storage.

1.3 Explain classification of foods into food groups based on convenience of planning

meals.

1.4 Explain classification of Raw foods.

2.0 Study of Cereals and Millets.

2.1 Define the term Cereals and Millets.

2.2 List the different processed Wheat products.

2.3 List the different Rice products milled into different degrees.

2.4 Explain the factors to be considered in selection, purchase and storage of

Cereals and Millets.

2.5 List the role of Cereals in cookery.

COURSE CO NTENT:

1. Introduction to Foods – Define the term Food, Food additive and fermented food.

Classification of Foods (a) based on Nutritive value – Cereals and millets, Legumes

(pulses),Nuts and Oil seeds, Vegetables, Fruits, Milk and Milk products, Poultry, Meat,

Fish, Prawns, Fats and oils, Sugar, Jaggery and Spices and Condiments(b)Based on

Storage-Perishable, Semi perishables and Non-perishable Foods. Classification of foods

into food groups based on convenience of planning meals – Basic Four, Basic Five and

Basic Seven Food Groups. Classification of Raw foods – Foundation Ingredients, Fats and

Oils, Raising Agents, Eggs, Salt, Liquid, Flavorings and Seasonings.

2. Study of Cereals and Millets –Define the term Cereals and Millets. List the different

processed Wheat products – Bread, Biscuits, Toast and Breakfast cereals. List the

different Rice products milled into different degrees - Husked Raw Rice, Hand pounded

or under milled rice, Milled Raw Rice, Parboiled, Processed rice Products -Rice Flakes,

Beaten Rice, and Puffed Rice from paddy and Rice. Millets – Raagi, Bajra, Sorghum and

Maize – Popcorn, Corn Flakes, Corn Meal, Corn Oil and Corn Flour. Explain the factors

to be considered in selection – Physical Quality – Cleanliness, soundness of grain,

absence of broken pieces, freedom from insect infestation, absence of admixture with

foreign seeds and any other foreign matter. Processing Quality – Suitability for use.

Purchase –Grain Quality – Appearance, Feel, Color, Variety, Long, Medium, short, use

and ageing. Storage of Cereals and Millets – remove foreign matter, wash with water to

remove dust and dirt and dry to less than 13% moisture, store in tins, bottles,

earthenware or Porcelain with tight fitted lids. List the role of Cereals in cookery –

thickening agent, coating agent, beverage, desserts, as a covering like samosa,

pooran polis, stuffed parathas and Fermented foods.

REFERENCES:

1. B.Srilakshmi (2007) -FOOD SCIENCE, New Age International (P) Limited

Publishers, New Delhi.

2. Krishna Arora (2005) - Theory of Cookery, Frank Bros and Co. Publishers,

Noida, U.P.

3. Thangam Philip (2005) - Modern Cookery, for teaching and the Trade. Orient Longman Pvt. Ltd., Chennai.

FOOD CRAFT LAB

Subject Title : Food Craft Lab


Periods / Week : 4

Periods / Year : 60

TIME SCHEDULE


1 Cereal Cookery 10

2 Pulse Cookery 10

3 Vegetable Cookery 10

4 Meat, Poultry & Sea Foods 10

5 Milkshakes, Ice-creams, Puddings and

Soufflés

10

6 Vegetable carving 10

TOTAL 60

OBJECTIVES: On completion of the study of the subject the students will be able to:

1.0 CEREAL COOKERY.

1 . 1 Prepare and calculate the nutritive value of Cereal Preparations.

2.0 PULSE COOKERY.

2.1 P r ep a r e and calculate the nutritive value of Pulse Preparations.

3.0 VEGETABLE COOKERY.

3.1 Prepare and calculate the nutritive value of Vegetarian Preparations.

4.0 MEAT, POULTRY AND SEA FOODS.

4.1 Prepare and calculate the nutritive value of Meat, Poultry & Sea Foods Preparations.

5.0 MILK SHAKES, ICE CREAM, PUDDINGS AND SOUFFLES.

5.1 Prepare and calculate the nutritive value of Milkshakes and Ice-creams.

6.0 VEGETABLE CARVING. 6.1 Prepare and display Vegetable carving.

COURSE CONTENT:

1.0 CEREAL COOKERY:

a. Bisi beli Bath.

b. Vegetable Biryani.

c. Kutchi Biryani.

d. Missie Roti.

e. Stuffed Paratha (Potato / Kheema).

f. Bhatura.

2.0 PULSE COOKERY:

a. Chole.

b. Dal Makhani.

c. Dalcha.

3.0 VEGETABLE COOKERY:

a. Butter Paneer Masala.

b. Palak Paneer.

c. Mixed Vegetable Curry.

d. Vegetable Kofta Curry.

e. Mushroom Baby corn Masala.

f. Bagara Baingan

g. Mirchi ka Salan.

4.0 MEAT, POULTRY AND SEA FOOD:

a. Meat Kofta Curry.

b. Shahi Khorma.

c. Dum ka Murgi.

d. Malai Prawn Curry.

5.0 MILK SHAKES, ICE-CREAMS, PUDDINGS AND SOUFFLES:

a. Mango Lassi.

b. Banana / Sapota / Mango / Pineapple / Badam Milk Shake.

c. Vanilla / Chocolate Ice- cream.

d. Mango / Sapota Ice Cream.

e. Triffle Pudding.

f. Bread Pudding.

g. Chocolate Pudding.

h. Orange, Mango and Chocolate Soufflés.

6.0 VEGETABLE CARVING:

a. Tomato / Onion / Bell Pepper / Radish Flower.

b. Bell Pepper Cup / Basket.

c. Carrot Flower

d. Brinjal Penguin

e. Cucumber Swirl.

f. Green Onion Curls.

g. Watermelon Bowl / Basket.

h. Julienne Cut.

REFERENCE BOOKS:

1. Meera Taneja Good House Keeping, Pakistani cookery,

Ebury press, London, Great Britain, Year-1985.

2. Thangam E. Philip Modern Cookery for Teaching and the Trade, Vol- I,

Published by Orient Longman Ltd., Hyderabad,

Year-2010.

3 Thangam. E .Philip Modern cookery for Teaching and the Trade, Vol-II,

Published by Orient Longman Ltd., Hyderabad, year-

1988.

4. Emma Patmore Cook Shelf Baking, Paragon Book, China, Year 2002.

5. Nita Mehta’s Cakes and Chocolates,

SNAB publishers, Pvt. Ltd., New Delhi, Year-2002.

6. Nita Mehta’s Low calorie cooking for the Indian kitchen,

SNAB publishers Pvt. Ltd., New Delhi, Year-2001.

7. C. Gopalan Nutritive value of Indian Foods,

NIN, Hyderabad.

8. Priya Ram Kumar Cook and See- Soups, Salads, Juices and Chat Items,(Part4), S.Meenakshi Ammal Publication, Chennai,

Year- 2002.

9. Mallika Bhadrinath a. Snacks Specials. b. Tiffin Varieties.

c. Rice delights. d. Murukus and Mixtures.

e. Traditional Sweets. g. Egg Recipes.

h. Delicious Vegetarian Curries. i. Vegetarian Gravies.

j. Soups and Soft Drinks. k. Classic Lunch Recipes.

i. Excellent Puddings.

Pradeep Enterprises, Chennai, Year 1999.

10. Tarla Dalal Pleasure of Vegetarian Cooking,

Bimal .A. Mehta Publications, Mumbai, Year- 2004.

DRAWING & SKETCHING LAB

Subject Title : Drawing & Sketching Lab


Periods / Week : 08

Periods / Year : 120

TIME SCHEDULE


1.0 ART HISTORY.1.1 Explain Pre-historic Art forms from India.

1.2 Explain Harappa and Mohenjo-Daro civilization and Art and culture.

1.3 Basic knowledge of famous artists.

1.4 Basic knowledge of local artists.


1 Art History 15

2 Principles, Techniques and Materials of

Drawing

10

3 Basics of sketching 35

4 Applied Arts 30

5 Still life 30

TOTAL 120

2.0 PRINCIPLES, TECHNIQUES AND MATERIALS OF DRAWING.2.1 Explain & Draw the Elements of Design.

2.2 Explain & Draw the Principles of design.

2.3 Explain & Draw the Principles of drawing.

2.4 Explain& Draw the Techniques of drawing.

2.5 Demonstrate the materials used for drawing.

3.0 BASICS OFSKETCHING.3.1 Explain & Practice Sketching.

3.2 Explain the tips used in Sketching.

3.3 Demonstrate Tools and intensity of pencils, brushes and pens used in sketching.

3.4 Draw General Sketching work.

3.5 Sketch different human figures of different ages

4.0 APPLIED ARTS. 4.1 Materials Used.

4.2 Lettering and geometrical Designing.

4.3 Draw different geometrical designs.

4.4 Creative design without using geometrical Instruments.

4.5 Enlarging & reducing the designs.

5.0 STILL LIFE.5.1 Explain Still Life drawing.

5.2 Draw Still Life objects.

5.3 Perspective Drawing.

COURSE CONTENT:

1.0 ART HISTORY: Pre-historic Art forms from India- Rock Paintings of Bhimbhetka etc.

Harappa and Mohenjo-Daro civilization Art and culture. Basic knowledge of famous artists

Michelangelo, Leonardo Da Vinci, Vincent Vangogh, Salvador Dali, Pablo Picasso, Raja

Ravi Verma, M F Husain. Basic knowledge of local artists - Late Sri P.T. Reddy. Late Sri

Kapu Rajaiah, Late Sri. Kondapally Seshagiri Rao, Padmasri Jagadish mittal, Padmasri K.

Laxma Goud, Sri. Thota Vaikuntam and Sri.Surya Prakash.

|

2.0 PRINCIPLES, TECHNIQUES AND MATERIALS OF DRAWING: Line, color, Texture,

Topography, Scale (Size), Dominance and Emphasis, Balance and Harmony. Principles of design-

Alignment, Hierarchy, Contrast, Repetition, Proximity, Balance, Color and Space. Principles of

drawing -Balance, Emphasis, Unity, Contrast, Rhythm, Pattern and Movement. Techniques of

drawing- Tonal, Scumble, Smudge, Hatching, Cross Hatching and Accent Lines. Materials used for

drawing- Pencils (Black, white and color), Pastels, Charcoal sticks, Sketch pens. Drawing from nature

-Leaves, flowers, trees, birds, animals, etc., Object drawing - House hold objects like jars, Bottles,

bowls etc.

3.0 BASICS OFSKETCHING: Meaning of Sketching- tips used in Sketching-use of Tools

pencils, brushes and pens used while sketching-use of different pencils light, dark- the

Rotoring Technique - Cockle and brush dots technique – brush and ink technique – dry

brush different tones- General Sketching work- Smudging, hashing , Shading and

detail work- drawing of human figures of different ages- baby , child ,woman , man, old

adolescent age- Drawing of face study of human life- Happy, Calm, angry, worry,

shocked and dull- drawing of lips , eyes , nose, ear and their shading.- drawing of legs ,

foot, hand, palm & fingers-Drawing and shading of flowers , birds and animals etc.

4.0 APPLIED ARTS: Materials Used- Pencils, Indian ink, Drawing sheets, Ivory card,

Mount board. Lettering and geometrical Designing - calligraphy graphology-writing

about figures symbols and alphabets. Different types of calligraphy- roman, 3-D Letters,

lettering with grid method. Use of compass in making various geometrical shapes,

geometrical designs- Circles, Squares, Creative designs without using

geometrical Instruments. Enlarging and Reducing the designs.

5.0 STILL LIFE: Still Life drawing - Still Life objects - Symmetrical –Jars, bottles & pot,

Asymmetrical – book, and rectangular box. Perspective Drawing – 3-dimensional

objects on a2-dimentional surface-Paper or Canvas.

REFERENCE BOOKS:

1. Gene Franks Pencil Drawing, A Walter foster publications.

2. Michael Chinery, Maurice Pledger Garden birds Illustrated.

3. Lola Ades Flowers and Designs to copy.4. K.V.Kamble Anupam Design drawing, Gala Publications (India).

5. Subodh Narvekar, Avadhuth Narvekar Elementary Intermediate Grade Education,

Drawing Made Easy, Navaneeth Publications.

6. Paschmina, javnik - Calligraphika, Navaneeth Publications.

7. Pundalik vaze - The art of shading-Nature and Landscape, Published by Milind. L. Paranjape.

8. Pencil shading Landscapes1 & 2, Sahani Publications.

BASIC STITCHES AND SEWING SKILLS

Subject Title : Basic Stitches and Sewing Skills


Periods / Week : 08

Periods / Year : 120

TIME SCHEDULE

Sl. No. Major Topics No. ofPeriods

1. Sewing Machine 10

2. Basic Stitches, Seams and

Seam

30

3. Neckline finishes , Fullness in

Garments–Plackets-

OpeningsFasteners

20

4. Pockets, collars, yokes and

sleeves

20

5. Drafting & Stitching of Jangia 20

6. Drafting& Stitching of Jabla 20

TOTAL 120

OBJECTIVES: On completion of the subject the student will be able to:

1.0 SEWING MACHINE.

1.1 Explain about the Selection and Care of the Sewing Machine.

1.2 Explain about the Different Parts of a Sewing machine.

1.3 Explain about Common Faults, Causes, Remedies of Sewing

machine.

2.0 BASICSTITCHES, SEAMS AND SEAM FINISHES.

2.1 Prepare samples of even basting, uneven basting, running, hemming and back stitch.

2.2 Prepare samples of Plain seam, French seam, run and fell seam and lapped seam.

2 .3 Prepare samples of pinked seam finish, edge stitch seam finish, double stitch seam

Finish and Herring bone stitch seam finish.

3.0 NECK LINE FINISHES, FULLNESS IN GARMENTS – PLACKETS –OPENING AND FASTENERS.

3.1 Prepare sample of Facing.

3.2 Prepare sample of Piping and Binding.

3.3 Prepare samples of Darts.

3.4 Prepare samples of Tucks.

3.5 Prepare samples of Pleats.

3.6 Prepare samples of Plackets and Openings.

3.7 Prepare samples of Fasteners.

4.0 POCKETS, COLLARS, YOKES AND SLEEVES.

4.1 Prepare Pockets.

4.2 Prepare Collars.

4.3 Prepare Yokes.

4.4 Prepare Sleeves.

5.0 DRAFTING OF JANGIA.

5.1 Do the drafting of Jangia.

5.2 Prepare paper pattern of Jangia.

5.3 Cut the material using paper pattern.

5.4 Stitch and finish Jangia using suitable seams and stitches.

6.0 DRAFTINGOFJABLA.

6.1 Do the drafting of Jabla.

6.2 Prepare paper pattern of Jabla.

6.3 Cut the material using paper pattern.

6.4 Stitch and finish Jab la using suitable seams and stitches. .

COURSE CONTENT:

1.0 SEWING MACHINE: Selection and Care of the Sewing Machine. Different Parts of a

Sewing machine. Common faults, Causes and Remedies.

2.0 PREPARATION OFSAMPLES OF BASIC STITCHES: Even basting, Uneven basting,

Running, Hemming & Backstitch. Seams-Plain seam, French seam, run & fell seam &

lapped seam. Seam finishes – Pinked seam finish, Edge stitch seam finish, Double stitch

seam finish & herring bone stitch seam finish.

3.0 PREPARATION OF SAMPLES OF NECK LINE FINISHES, SAMPLES IN FULLNESS

IN GARMENTS, PLACKETS, OPENINGS AND FASTENERS. Neckline Finishes-

Facing, Piping or binding. Darts-Single Pointed, Double Pointed and Decorative darts.

Tucks--Pin tucks, Corded Tucks and cross tucks. Pleats-Knife pleats, Box pleats, Inverted

box pleats and Pinch pleats. Gathers and Ruffles (single and double). Openings-Simple

hem opening, Continuous wrap opening and two pieces bound opening. Fasteners –

Buttons and Button holes, Shank buttons, Zips, Hooks and Eyes.

4.0 POCKETS, COLLARS, YOKES AND SLEEVES:

Pockets- Preparation of Patch Pocket, Flap pocket, Seam pocket, Bound pocket.

Collars- Preparation of Peter Pan collar, Cape collar, Shirt collar.

Yokes- Preparation of Round yoke, Square yoke. Sleeves—Preparation of Plain sleeve,

Puff sleeve, Long sleeve and Raglan sleeve.

5.0 DRAFTING AND STITCHING OF JANGIA.

6.0 DRAFTING AND STITCHING OF JABLA.

REFERENCE BOOKS: 1. K.R.Zarapkar Zarapkar system of cutting, GALA publishers, Bombay, Ahmedabad, Nagpur, Pune, Madras.

2. Sheri Dongaji Basic process & clothing construction,

New Raj Book Depot, Publishers and Book Sellers,

Bengal Mal Markets. New Delhi.

3. Mary Mathews Clothing construction–Part I, II, Basic sewing

processes, Fourth printing-1989.

4. Black well Science series – Introduction to clothing manufacturers,

5. Peter Morgan Designing and pattern cutting for children Clothing,

B.T. Batsford Ltd., London–1973.

6. Kettunen Minn Fundamentals of Dress, McGraw Hill Book company,

1941.

HAND EMBROIDERY LAB

Subject Title : Hand Embroidery Lab


Periods / Week : 03

Periods / Year : 45

TIME SCHEDULE


1Tools, Techniques and materials used in

hand embroidery 02

2Enlarging reducing the design and

different techniques of transferring the

methods

03

3Single line stitches

10

4Filling stitches

10

5Contemporary Stitches

10

6Banjara Work

10

TOTAL 45


1.0 TOOLS, TECHNIQUES AND MATERIALS USED IN HAND EMBROIDERY. 1.1 Know the Tools used for hand Embroidery.

1.2 Know the Techniques used for hand Embroidery.

1.3 Know the Materials used for hand Embroidery.

2.0 ENLARGING, REDUCING THE DESIGN AND DIFFERENT TRANSFERING METHODS:2.1 Learn to Enlarge the Design.

2.2 Learn to Reduce the Design.

2.3 Learn the different Design transfer methods.

3.0 SINGLE LINE STITCHES.3.1 Make Running stitch Sample.

3.2 Make Stem Sample.

3.3 Make Chain Sample.

3.4 Make Double knot Sample.

3.5 Make Couching Sample.

3.6 Make Fly stitch sample.

3.7 Make Feather stitch Sample.

4.0 FILLING STITCHES.4.1 Make French knot stitch sample.

4.2 Make Bullion knot Sample.

4.3 Make Satin stitch sample.

4.4 Make Herringbone stitch Sample.

4.5 Make Buttonhole stitch Sample.

4.6 Make Long and Short Stitch Sample.

5.0 CONTEMPORARY STITCHES.

5.1 Make Shadow work sample.

5.2 Make Cross-stitch sample.

5.3 Make Sample of Appliqué work.

6.0 BANJARA WORK.6.1 Make Sample of Mirror work.

6.2 Make Sample of Quilting.

6.3 Make Sample of Drawn Thread work.

6.4 Make Sample of Bead work.

COURSE CONTENT:

1.0 TECHNIQUES, TOOLS AND MATERIALS USED IN HAND EMBROIDERY: Tools- Tape Measure, Straight Ruler, Masking Tape, Dress Maker’s Shears, Embroidery

Scissors, Thimble, Needle Threader, Magnifier, Tracing Wheel, Marking Pencil,

Marking chalk, Tracing Paper, Carbon paper, Powdered Chalk, Powdered

Coal, Needles, Embroidery Hoops and Frames.Techniques- Colour Scheme, Selecting

Embroidery, Stitches, Chart the Design, Positioning Design, Preparing Yarns, Using an

Embroidery Hoop, Threading the Needle, Handling Needle, Working Embroidery,

Following design Lines, Starting and ending the design Stitching, Blocking Embroidery,

Removing Transfer Marks, Finishing, Pressing. Materials- Different types of fabrics,

Yarns and threads.

2.0 ENLARGING, REDUCING THE DESIGN AND DIFFERENT DESIGN TRANSFERRING:

METHODS: Enlarging and Reducing the Design- By using grid method and Photostat

copying. Transferring Methods- Tracing, Hot Iron Transfer, Dress Maker’s carbon and

Pricking method.

3.0 SINGLE LINE STITCHES: Running Stitch, Stem Stitch, Chain Stitch and Lazy daisy

Stitch, Double Knot, Pekinese, Couching, Fly stitch and Feather Stitch.

4.0 FILLING STITCHES: French knot, Bullion knot, Satin, Herringbone, Buttonhole Stitch,

Blanket Stitch and Long and Short Stitch.

5.0 CONTEMPORARY STITCHES: Shadow work, Cross Stitch and Appliqué Work.

6.0 BANJARA WORK: Mirror Work, Quilting and Beadwork.

Note: By the end of the semester submit Embroidery Manual with worked samples and any

one of the articles given below.

a) 2 Cushion Covers.

b) 1 Table Cloth.

c) 2 Pillow Covers.

d) 4 Table Mats.

e) 6 Handkerchiefs.

f) Tray Cloth.

g) Sofa Back.

REFERENCE BOOKS:

1. Complete Guide to Needle Work – Readers digest.

2. Golden Hands-02 – Hamlyn House.

3. Embroidery Skills and Techniques – Dorothy Wood

4. Embroidery Designs – Nirmala C. Mistry

5. Useful Embroidery Designs – ABBS Publishers, Mumbai.

6. Glass Bead Artistry – ONDORI Publications, USA.

BASICS OF BEAUTY CLINIC LAB

Subject Title : BASICS OF BEAUTY CLINIC LAB


Periods / Week : 04

Periods / sem : 60

TIME SCHEDULE


1 Introduction to Beauty 02

2 Yoga and Exercise 04

3 Bleaching 08

4 Facial 30

5 Galvanic and High Frequency Treatments 08

6 Threading 08

TOTAL 60


1.0 INTRODUCTION TO BEAUTY. 1.1 Explain importance of Beauty.

2.0 YOGA AND EXERCISE.2.1 Importance of Yoga in Beauty.

2.2 Eight stages of Yoga.

2.3 Importance of Meditation.

2.4 Importance of Exercise.

2.5 Ways of Exercising.

2.6 Relaxation methods.

3.0 BLEACHING.3.1 Skin and Skin Care.

3. 2 Importance of Bleaching.

3.3 Explain about Powder, Cream & Herbal Bleach.

3.4 Follow Skin care tips while bleaching.

3.5 Practice Bleaching.

4.0 FACIAL.

4.1 Importance o f Facial Treatment.

4.2 Practice cream and scrub facial.

4.3 Practice herbal facial.

4.4 Practice fruit facial.

5.0 GALVANIC FACIAL.

5.2 Practice Pimple & Acne Treatment with Galvanic Facial.

5.2 Practice Pimple & Acne Treatment with High Frequency.

6.0 THREADING.6.1 Practice Threading Eyebrows, Chin & Upper lip.

COURSE CONTENT:

1.0 INTRODUCTION TO BEAUTY: Importance of Beauty-Care of Hair, Eyes, lips, teeth,

skin, nails, hands and feet.

2.0 YOGA AND EXERCISE: Importance of yoga in beauty, Eight stages of Yoga-Yama,

Niyama, Pranayama, Pratyahara, Dharana, Dhyana, Samadhi. Importance of

Meditation, Importance of Exercise, Ways of exercising, Relaxation methods

3.0 BLEACHING: Powder & Cream- Skin care tips and Hints to follow while bleaching-

Method of Bleaching.

4.0 FACIAL: Different Facial Treatments, Herbal & Synthetic Creams massages,

Different facemasks, Home packs, Nourishing creams.

5.0 GALVANIC AND HIGH FREQUENCY TREATMENTS: Pimple and Acne Treatment

With Galvanic and high frequency facial.

6.0 THREADING: Practice in threading of eye brows, Lower chin, Upper lip, Hands and

Legs.

REFERENCE BOOKS:

1. Shahnaz Husain’s Shahnaz Husain’s Beauty Book,

Orient paper backs A Division of Visions Books PVT. Ltd.,

2. Chho Der Beauty & Body book.

3. Kitty carpion Herbal Beauty

COMPUTER FUNDAMENTALS LAB -1(Common to All Branches)

Subject Title : Computer Fundamentals Lab - 1Subject Code : CT - 110Periods/Week : 3Periods/Semester : 45

LIST OF EXPERIMENTS

1.0 BASICS 1.1. Identify the various components of a Computer system

1.2. Differentiate between hardware and software components

1.3. State the configuration of a computer system

1.4. Exercise on creation of Text Files using Notepad, WordPad

1.5. Exercise on creation of .jpeg, .bmp Files using MS-Paint

1.6. Exercise how to use calculator

2.0 DOS Operating System

2.1. Practice on Internal and External commands.

2.2. Create and use Batch Files.

2.3. Know the usage of Editors.

3.0 WINDOWS Operating System

3.1. Exercise on creation of folders and organizing files in different folders

3.2. Exercise on use of Recycle Bin

3.3. Exercise on use of My Computer and My Documents

3.4. Exercise on creation of shortcut to files and folders (in other folders) on Desktop

3.5. Exercise on arranging of icons – name wise, size, type, Date modified

3.6. Exercise on searching of files and folders

3.7. Exercise on using of explorer for accessing of files and folders

3.8. Exercise on organizing files / folders using copy and paste

3.9. Change resolution, colour, appearance, screen server options of Display

3.10. Change the system date and time.

4.0 Internet

4.1. Importance of web browser software

4.2. Structure of URL

4.3. Create an e-mail account

4.4. Send an e-mail

4.5. Receive an e-mail

4.6. Browse the Internet using various search engines

OBJECTIVES AND KEY COMPETENCIES

S. No Name of Experiment

Objectives Key Competencies

1. Identify the various components of a Computer system

Identify various Components of a System

Check whether components are identified correctly

Identify all components inside computer

Identify all Peripherals connected Observe the functionality of all

components like CPU, RAM, HDD, FDD, Motherboard

2. Differentiate

between hardware and software components

To Differentiate between hardware and software components

Observe differences between hardware and software components

3. State the configuration of a

Able to observe configuration of given system

Use System icon in control panel Use system information in Accessories

computer system

4. Practice on Internal and External commands.

To use internal commandsTo use External commands

Check whether able to use all internal commands using DOS

Check whether able to use all external commands using DOS

5. Create and use Batch Files.

Able to create Batch filesAble to create autoexe.bat file

Check whether able to create by taking set files in creating batch file

Check whether able to create autoexe.bat file properly

6. Know the usage of edlin Editor

Able to use edlin command to create a fileAble to edit a file using edlin command

Check whether able to use edlin command in DOS environment

Check whether able to edit a file using edlin command

7. Exercise on creation of folders and organizing files in different folders

Able to create folderAble to organize file in different folders

Check whether able to create folder using right click on desktop

Check whether able to create folder using windows explorer

Observer in organizing files in different folders using windows explorer

Observer in organizing files in different folders using My Computer

8. Exercise on creation of .jpeg, .bmp Files using MS Paint

Able to create picture file in .jpeg formatAble to create picture file in .bmp format

Check whether able to create picture file .jpeg format properly

Check whether able to create picture file in .bmp format properly

9. Exercise on using Recycle Bin

Able to Use Recycle Bin Check Recycle bin whether able to use delete files

Observe files were properly restored files

10. Exercise on use of My Computer and My Documents

Able to Access files and folders in C: DriveAble to Access files and folders in other drivesAble to use My Documents so that organize and access files and folders in itAble to use My Documents so that Organizing files in My Music, My Pictures, My Videos Able to create short cut for My Documents on desktop properly

Check whether able to access files in C: Drive using My Computer correctly or not

Check whether able to access files in other drives using My Computer correctly or not

Check whether able use CD/DVD drive using My Computer

Check whether able to organize files and folders in My Documents

Check Whether able to organize files in My Music, My Pictures, My Videos in My Documents

Check able to create short cut for My Documents on desktop properly

11. Exercise on creation of shortcut to files and folders (in other folders) on Desktop

Able to create shortcut of files and folders on desktop

Check whether can able to create shortcut for any files created on desktop

Check whether can able to create shortcut for any folder created on desktop

12. Exercise on arranging of icons – name wise, size, type, Date modified

Able to arranging of icons – name wise, size, type, Date modified on desktop

Observe whether able to arrange of icons – name wise, size, type, Date modified

13. Exercise on searching of files and folders

Able to search of files and folders Check searching of files and folders

14. Exercise on using of explorer for accessing of files and folders

Able to use of explorer for accessing of files and folder

Check use of explorer for accessing of files and folders

15. Exercise on organizing files / folders

Able to organizing files / folders using copy and paste

Check organizing files / folders using copy and paste

16. Exercise using Calculator from Accessories and through Run

Able to use calculator in Standard modeAble to use calculator in Scientific mode

Check calculator in Standard mode Check calculator in Scientific mode

17. Exercise on shutdown of computer system

Able to shutdown of computer system

Check shutdown of computer system

18. Exercise on understanding the use of Taskbar

Able to understand the use of Taskbar by opening some applications

Check the use of Taskbar by opening some applications

19. Exercise on using of Internet Explorer or any other browser

Able to use of Internet ExplorerAble to use of Mozilla FirefoxAble to use of Google ChromeAble to use of opera

Check use of Internet Explorer Check use of Mozilla Firefox Check use of Google Chrome Check use of opera

20. Change resolution, color, appearance, screen server options of Display

Able to change resolution, colour, appearance, screen server options of Display

Check resolution, colour, appearance, screen server options of Display

21. Change the system date and time

Able to change system date and time

Check change system date and time

22. Create an e-mail account

Able to create an e-mail account Check able to create an e-mail account

23. Send an e-mail able to send an e-mail Check able to send an e-mail

24. Receive an e-mail able to receive an e-mail Check able to receive an e-mail

25. Browse the Internet using various search engines

Able to search for a content in the Internet using various search engines

Check able to search for a content in the Internet using various search engines

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