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Unit
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Topic
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Sub-Topic
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Unit I: Science and Technology
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1. Food Quality and safety
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a) Basic Concepts - food safety, food contamination, food adulteration
b) Food Standards Regulation - India (FSSAI, Agmark) and International (CAC, WTO, ISO)
c) Food safety management systems
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2. Food Processing and technology
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a) Basic concepts - food science, food processing, food technology, food Manufacturing
b) Development of food processing and technology and its importance
c) Classification of processed foods
d) scope and career
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3. Catering and food services management
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a) Types of food service system
b) Management in Food Services.
c) scope and career
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4. Public Nutrition and Health
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a) The concept of public health and nutrition.
b) Nutritional Problems in India.
c) Strategies to tackle nutritional problems
d) Scope and career
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5. Clinical nutrition and Dietetics
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a) Significance
b) Dietary therapy objectives
c) Role of nutritionist
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Unit II: Human Development: Lifespan Approach
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1. Early childhood care and education.
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a) NCF (principles and objectives).
b) Concept of crèche, daycare centre and Montessori schools.
c) Viewpoint of Psychologist - Piaget and Vygotsky
d) Scope and career.
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2. Special Education and support services
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a) Disability
b) special Education methods
c) scope and career
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3. Management of institutions and programmes for children, youth, and elderly
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a) Children: Vulnerable, programmes
b) Youth: Vulnerable, programmes
c) Elderly: Vulnerable, programmes
d) Scope and career
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Unit III: Fabric and Apparel
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1. Production and quality control in the Garment Industry
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a) Stages of apparel production
b) Quality Assurance in the Garment Industry
c) Scope and career.
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2. Fashion design and Merchandising
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a) Fashion terminology - Fashion, style, Fad, classic.
b) Fashion Development - History and Evolution
c) Fashion Merchandising
d) Scope and career.
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3. Design for fabric and Apparel
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a) Design Analysis - structure and Applied
b) Elements of design.
c) Principles of design.
d) Scope and career.
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4. Care and Maintenance of fabrics in Institutions
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a) Laundry equipment - Washing drying and ironing
b) Institutional laundry
c) Scope and career.
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Unit IV: Resource Management
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1. Human Resource Management
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a) Significance and functions of HRM
b) Scope and career.
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2. Consumer Education and Protection
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a) Consumer Problems.
b) Consumer Protection Act (2019) - consumer rights and responsibilities
c) Standard Marks - ISI, Agmark, FSSAI, Hallmark, silk Mark, Wool Mark, Eco mark
d) Voluntary consumer organizations
e) Scope and career.
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3. Hospitality Management
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a) Concept of different hospitality establishments
b) Guest Cycle
c) Departments in Hospitality organizations Front Office, Housekeeping, food and beverages
d) Scope and career.
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Unit V: Communication and Extension
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1. Development of communication and Journalism
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a) Basic concepts- Development, Development Journalism, and Development communication.
b) Methods of communication
c) Scope and career.
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2. Media Management, Design, and Production
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a) Media planning
b) Media designing and production.
c) Media evaluation and feedback
d) Scope and career
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