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Typewriting Hindi/English(322 and 323)
1. INTRODUCTION
Necessity is the mother of invention. In early days, man used to write with hand. With the increase in work, necessity arose to invent machines. Slowly machines took the place of handwriting. Typewriter since then came into existence. The study of the subject would prepare the students not only for wage employment but also understand the concept and idea of self employment.
2. OBJECTIVES
This course aims at enabling the learner to:
familiarise learners with the art of Typewriting
acquaint learners with the keyboard function
make them type any matter with proper display
prepare the learner for employment by providing a vocational skill
familiarise learners with the art of Typewriting
acquaint learners with the keyboard function
make them type any matter with proper display
prepare the learner for employment by providing a vocational skill
3. ENTRY QUALIFICATION
Education : X Class pass
4. JOB OPPORTUNITIES
Wage employment
1. Typist Hindi/English
2. Assistant
Self employment
1. Undertake typing work on contract from various offices
Wage employment
1. Typist Hindi/English
2. Assistant
Self employment
1. Undertake typing work on contract from various offices
5. DURATION
One year
One year
6. SCHEME OF EVALUATION
Internal Assessment: NA
External Examination -
Total Marks - 100
Theory - 30%
Practical - 70%
Internal Assessment: NA
External Examination -
Total Marks - 100
Theory - 30%
Practical - 70%
7. Passing criteria
A minimum 33% marks separately in Theory and Practical
A minimum 33% marks separately in Theory and Practical
8. COURSE CONTENTS
Unit Contents Theory Practical
1. Typewriter and its - Typewriter its use & - Identifies various parts of
Proper Maintenance importance a Typewriter
- Makes and categories - Identification of various
of Typewriter makes of Typewriters
- Essential parts of - Demonstrates how to
a Typewriter maintain and clean the
Typewriter
- Care & unkeep of
Typewriter
- Ribbon Changing and - Demonstration of ribbon
Ribbon Economy changing and practice
ribbon economy
Unit Contents Theory Practical
1. Typewriter and its - Typewriter its use & - Identifies various parts of
Proper Maintenance importance a Typewriter
- Makes and categories - Identification of various
of Typewriter makes of Typewriters
- Essential parts of - Demonstrates how to
a Typewriter maintain and clean the
Typewriter
- Care & unkeep of
Typewriter
- Ribbon Changing and - Demonstration of ribbon
Ribbon Economy changing and practice
ribbon economy
2. Methods of Typewriting i) Methods of Typewriting - Demonstration of Two
* Touch Method methods of typewriting
* Sight Method
- Their Merits and Demerits
ii) Approaches to typing - Demonstration of two
* Horizontal approaches of typing from
* Vertical the key board
* Touch Method methods of typewriting
* Sight Method
- Their Merits and Demerits
ii) Approaches to typing - Demonstration of two
* Horizontal approaches of typing from
* Vertical the key board
3. Keyboard Operation - Sitting Posture - Demonstration of correct
sitting posture while typing
- Selection of table and chair
of proper size for type
writing
- Insertion and Removal - Demonstration of correct
of papers methods of insertion and
removal of paper from the typewriter
- Learning the home row
third row and first row
- Learning the fourth row
i.e., Number row
- Special signs and - location of different keys
Symbols on the key on the Typewriter
board and their uses
Unit Contents Theory Practical
- Demonstration of placing
of fingers on various keys
- Knowledge of signs and symbols
- Locate the non-character keys on the key board
sitting posture while typing
- Selection of table and chair
of proper size for type
writing
- Insertion and Removal - Demonstration of correct
of papers methods of insertion and
removal of paper from the typewriter
- Learning the home row
third row and first row
- Learning the fourth row
i.e., Number row
- Special signs and - location of different keys
Symbols on the key on the Typewriter
board and their uses
Unit Contents Theory Practical
- Demonstration of placing
of fingers on various keys
- Knowledge of signs and symbols
- Locate the non-character keys on the key board
4. Display in Typewriting - Centering - Develop skill in the use of
proper centering methods
- Margin spacing and line - Demonstration of various
spacing margin setting and line
spaces on the typing paper
- Use of Punctuation - Type a letter or a passage
marks which contains
punctuation signs, figures
both Arabic and Roman.
- Figures - Arabic and - Demonstration or typing of
Roman paragraphs like Indented,
Blocked and Hanging.
- Typing a letter or a passage
with number
- Paragraph - Type and - Typing the common styles
Styles, and Numbering of business letters
- Styles of typing different - Demonstration of various
kinds of letters sizes of paper & their
usage
- Typing of various offical
Letters/Correspondence
- Arrangement of tabular - Develops skills in
Statements arranging various types of
tabular statements
correctly
- Syllabification - Typing a passage and
dividing the word endings
according to the rules of
syllabification
- Foot Notes - Type passages and letters
with foot notes, observing
the rules for the same
proper centering methods
- Margin spacing and line - Demonstration of various
spacing margin setting and line
spaces on the typing paper
- Use of Punctuation - Type a letter or a passage
marks which contains
punctuation signs, figures
both Arabic and Roman.
- Figures - Arabic and - Demonstration or typing of
Roman paragraphs like Indented,
Blocked and Hanging.
- Typing a letter or a passage
with number
- Paragraph - Type and - Typing the common styles
Styles, and Numbering of business letters
- Styles of typing different - Demonstration of various
kinds of letters sizes of paper & their
usage
- Typing of various offical
Letters/Correspondence
- Arrangement of tabular - Develops skills in
Statements arranging various types of
tabular statements
correctly
- Syllabification - Typing a passage and
dividing the word endings
according to the rules of
syllabification
- Foot Notes - Type passages and letters
with foot notes, observing
the rules for the same
Unit Contents Theory Practical
5. Carbon Manifolding - carbon paper and - Identification of various
their kinds types of carbon paper
- Typing multiple copies- - Develops skills in inserting
insertion and removal and removal of carbon
of carbon papers paper
- Typing Multiple copies,
observing the rules
- Carbon Economy - locate errors on carbon
copies
- Carry out corrections on
carbon copies with the
material required
- Corrections - use of - Take necessary
eraser, erasing shield precautions while erasing
white correcting fluid etc. errors
- Identification of Bichrome switch
- Practice carbon economy
while typing
their kinds types of carbon paper
- Typing multiple copies- - Develops skills in inserting
insertion and removal and removal of carbon
of carbon papers paper
- Typing Multiple copies,
observing the rules
- Carbon Economy - locate errors on carbon
copies
- Carry out corrections on
carbon copies with the
material required
- Corrections - use of - Take necessary
eraser, erasing shield precautions while erasing
white correcting fluid etc. errors
- Identification of Bichrome switch
- Practice carbon economy
while typing
6. Stencil Cutting - Technique of Stencil - Identification of stencil
cutting paper
- Correction of errors - Identify Stencil guide
use of correcting fluid marks
and Grafting Method
- Use of stylus pen and - Develop skills in cutting a
stencil slate stencil, taking precautions.
- List the material required
for carrying out corrections
in the stencil paper and its
usage.
- Demonstrate / acquaint
cutting paper
- Correction of errors - Identify Stencil guide
use of correcting fluid marks
and Grafting Method
- Use of stylus pen and - Develop skills in cutting a
stencil slate stencil, taking precautions.
- List the material required
for carrying out corrections
in the stencil paper and its
usage.
- Demonstrate / acquaint
- Foot Notes - Type passages and letters
with foot notes, observing
the rules for the same
with foot notes, observing
the rules for the same
Unit Contents Theory Practical
5. Carbon Manifolding - carbon paper and - Identification of various
their kinds types of carbon paper
- Typing multiple copies- - Develops skills in inserting
insertion and removal and removal of carbon
of carbon papers paper
- Typing Multiple copies,
observing the rules
- Carbon Economy - locate errors on carbon
copies
- Carry out corrections on
carbon copies with the
material required
- Corrections - use of - Take necessary
eraser, erasing shield precautions while erasing
white correcting fluid etc. errors
- Identification of Bichrome switch
- Practice carbon economy
while typing
their kinds types of carbon paper
- Typing multiple copies- - Develops skills in inserting
insertion and removal and removal of carbon
of carbon papers paper
- Typing Multiple copies,
observing the rules
- Carbon Economy - locate errors on carbon
copies
- Carry out corrections on
carbon copies with the
material required
- Corrections - use of - Take necessary
eraser, erasing shield precautions while erasing
white correcting fluid etc. errors
- Identification of Bichrome switch
- Practice carbon economy
while typing
6. Stencil Cutting - Technique of Stencil - Identification of stencil
cutting paper
- Correction of errors - Identify Stencil guide
use of correcting fluid marks
and Grafting Method
- Use of stylus pen and - Develop skills in cutting a
stencil slate stencil, taking precautions.
- List the material required
for carrying out corrections
in the stencil paper and its
usage.
- Demonstrate / acquaint
with the process of
producing multiple copies
on a stencil duplicator
cutting paper
- Correction of errors - Identify Stencil guide
use of correcting fluid marks
and Grafting Method
- Use of stylus pen and - Develop skills in cutting a
stencil slate stencil, taking precautions.
- List the material required
for carrying out corrections
in the stencil paper and its
usage.
- Demonstrate / acquaint
with the process of
producing multiple copies
on a stencil duplicator
7. Typing of Confused - List of commonly used - Type passages/letters
Hand written Proof correction signs with enough Proof
Manuscripts in the manuscripts and Correction Signs
their meaning
Unit Contents Theory Practical
- List of standard - Type Letters with
abbreviations abbreviations
- Precautions to be taken - Practice precautions
before typing a confused while typing a confused
handwritten manuscript handwritten manuscript draft. drafts.
Hand written Proof correction signs with enough Proof
Manuscripts in the manuscripts and Correction Signs
their meaning
Unit Contents Theory Practical
- List of standard - Type Letters with
abbreviations abbreviations
- Precautions to be taken - Practice precautions
before typing a confused while typing a confused
handwritten manuscript handwritten manuscript draft. drafts.
9. SCHEME OF EXAMINATION
Marks Duration
Theory 30 1 ½ hrs.
Practical 70 1 ½ hrs.
Marks Duration
Theory 30 1 ½ hrs.
Practical 70 1 ½ hrs.
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STENOGRAPHY HINDI/ENGLISH (324/325)
1. INTRODUCTION
Stenography comprises skills in Shorthand, Transcription and Typewriting. It is indispensible in business, profession, vocation and administration–wherever it is desirable to have a quick and verbatim record of the spoken words.
This skill is being included in the curriculum as many students have the aptitude towards this particular area. Besides, its knowledge provides early employment opportunities. It is expected that the learners, after getting training in this field, will not face difficulty in getting suitable jobs.
This skill is being included in the curriculum as many students have the aptitude towards this particular area. Besides, its knowledge provides early employment opportunities. It is expected that the learners, after getting training in this field, will not face difficulty in getting suitable jobs.
2. Objectives
This course aims at enabling learners to:-
develop skills in quick written communication
improve essential traits and behaviour patterns e.g., concentration, judgement, initiative
cultivate vocational skills for gainful employment in stenotyping
prepare for gainful employment
develop skills in quick written communication
improve essential traits and behaviour patterns e.g., concentration, judgement, initiative
cultivate vocational skills for gainful employment in stenotyping
prepare for gainful employment
3. JOB OPPORTUNITIES
1. Self employment:
i) taking up secretarial related work on contract from various offices
ii) opening small institute to impart training
2. Wage employment:
i) Stenographers
ii) Office Assistants
iii) Clerk
i) taking up secretarial related work on contract from various offices
ii) opening small institute to impart training
2. Wage employment:
i) Stenographers
ii) Office Assistants
iii) Clerk
4. ENTRY QUALIFICATION
Education : X Class pass
Education : X Class pass
5. DURATION
One year
6. SCHEME OF Evaluation
Internal Assessment : NA
External Examination
Total Marks - 100
Theory - 30%
Practical - 70%
Internal Assessment : NA
External Examination
Total Marks - 100
Theory - 30%
Practical - 70%
7. PASSING CRITERIA
- Separate Pass 33% marks in Theory and Practical
- Separate Pass 33% marks in Theory and Practical
8. COURSE CONTENTS
Unit Contents Theory Practical
Unit Contents Theory Practical
1. Introduction - Origin of Shorthand - Demonstration of shorthand
note taking materials
- Definition and importance of Stenography
- Qualities of a successful Stenographer
- Writing techniquesand materials
2. Consonants - Definition
- Classification of consonants
- Size of strokes - Joining of strokes with various combination - Thickness, Thinness of the stroke
3. Vowels, Dipthongs - Vowels-definition, - undertake practice of long Diphones and sounds, signs, places, & short vowel sounds Abbreviated ‘W’ position of outlines, intervening vowels
- Dipthongs-definition, - Practice of the four
names, signs, places, common dipthongs and
joined dipthongs triphones
and Triphones
- Diphones-definition - Practice of Dot and Dash signs and application vowel Diphones
- Abbrevated ‘W’ Practice of abbreviated ‘W’
4. Grammalogues, - Definition of grammalogue - Undertake practice of Punctuation Signs and and logogram grammalogues
Phraseography
note taking materials
- Definition and importance of Stenography
- Qualities of a successful Stenographer
- Writing techniquesand materials
2. Consonants - Definition
- Classification of consonants
- Size of strokes - Joining of strokes with various combination - Thickness, Thinness of the stroke
3. Vowels, Dipthongs - Vowels-definition, - undertake practice of long Diphones and sounds, signs, places, & short vowel sounds Abbreviated ‘W’ position of outlines, intervening vowels
- Dipthongs-definition, - Practice of the four
names, signs, places, common dipthongs and
joined dipthongs triphones
and Triphones
- Diphones-definition - Practice of Dot and Dash signs and application vowel Diphones
- Abbrevated ‘W’ Practice of abbreviated ‘W’
4. Grammalogues, - Definition of grammalogue - Undertake practice of Punctuation Signs and and logogram grammalogues
Phraseography
Unit Contents Theory Practical
- List of grammalogues
- Punctuation Signs
- Phrasegraphy - Transcribe a passage
Definition, writing of a from English containing
phrase, qualities of a enough phrases &
good phraseogram grammalogues
list of simple phrases into Shorthand
5. Alternative forms of - Downward and - Undertake practice of R and H upward ‘R’ upward & downward ‘R’ Words
- Take dictation at a slow
speed of a passage
containing upward &
downward ‘R’ examples
- Undertake repeated
practice of tick and dot ‘H’
- The Aspirate, tick and - Transcribe in shorthand a
Dot ‘H’ passage containing tick &
dot ‘H’
6. Circles, Loops and - Circles - sizes and - Practice of circle-initially,
Hooks direction, usages, finally & medially
application in
phraseoraphy,
attachment with straight
and curved strokes
- Loops-sizes and - Practice of drill exercises
direction, usage containing ‘S’ and ‘Z’
attachment with circle words
straight and curved
strokes
- Practice of large circles
‘SW’, ‘SS’ and ‘SZ’.
- Practice/dictation of ST
& STR loops
- Intervening vowels - Write enough exercises
based on these principles.
- Hook-Initial - Practice 'R' hook to strokes
and 'R' and 'L' hook to strokes
- Practice grammalogues
crelated to this principle
- Punctuation Signs
- Phrasegraphy - Transcribe a passage
Definition, writing of a from English containing
phrase, qualities of a enough phrases &
good phraseogram grammalogues
list of simple phrases into Shorthand
5. Alternative forms of - Downward and - Undertake practice of R and H upward ‘R’ upward & downward ‘R’ Words
- Take dictation at a slow
speed of a passage
containing upward &
downward ‘R’ examples
- Undertake repeated
practice of tick and dot ‘H’
- The Aspirate, tick and - Transcribe in shorthand a
Dot ‘H’ passage containing tick &
dot ‘H’
6. Circles, Loops and - Circles - sizes and - Practice of circle-initially,
Hooks direction, usages, finally & medially
application in
phraseoraphy,
attachment with straight
and curved strokes
- Loops-sizes and - Practice of drill exercises
direction, usage containing ‘S’ and ‘Z’
attachment with circle words
straight and curved
strokes
- Practice of large circles
‘SW’, ‘SS’ and ‘SZ’.
- Practice/dictation of ST
& STR loops
- Intervening vowels - Write enough exercises
based on these principles.
- Hook-Initial - Practice 'R' hook to strokes
and 'R' and 'L' hook to strokes
- Practice grammalogues
crelated to this principle
Unit Contents Theory Practical
- Take dictation containing
the above rules
N and F, V hooks - Practice words and N
hooks and 'F'/'V' hooks
- Practice rules for writing
shun hook
- Read back the words written in shorthand
- Practice words where shun hook in not to be used
- Take dictation of both
practised material and on new matter
- Write/practice new passages in shorthand
7. Extended use of - Compound consonants - Practice of Thin and Thick
certain consonant Compound consonants
sounds and medial
semi circle
- Medial semicircles - Practice short forms/
(Not applicable in grammalogues
stenography Hindi)
- Take dictation of passages/
words containing
compound consonants
- Practice words of Medial
Semi-circle
- Practice Drill exercises/
passages
8. Upward and - upward & downward - Practice words with
Downward ‘L’ and ‘SH’ ‘L’ upward and downward ‘L’
- Upward & Downward ‘SH’ - Take dictation of words and
passages - both seen
and unseen of upward and
downward ‘L’
- Practice words with
upward and downward ‘SH’
9. Halving and Doubling - Halving - general - Practice of halving a full
Principles Principles and their stroke
exceptions
- Use of halving - Practice words with half-
principle in Phraseography length forms
- Doubling - general - Take dictation of passages/
Principles and their letters containing half
exceptions length words
- Use of doubling principle - Identification of difference
in phraseography between full length and
half length stroke
- Practice of doubling a
normal stroke
- Take dictation of double
length words
- Practice of atternative form
of MPR/MBR
- Take dictation of short
forms/grammalogues
10. Contractions, prefixes - Prefixes and suffixes:
suffixes, intersections, meaning and uses, list
figures and advanced of prefixes and suffixes
phrases
- Contractions-general - Practice of contracted
rules and list of words
contractions
- Intersections: Meaning, - Practice of general and
uses and list of special contractions
intersections
- Writing of figures in - Identification of prefix &
shorthand suffix
- Practice of prefix & suffix
words
- Dictation of Prefix, Suffix
words & Passages
- Dictation of Intersections
- Practice of the list of
Intersections
- Learn the shorthand out
line of figures & practice
them 25 times each Dictation of the figures in
shorthand & reading back
from the shorthand outlines
- Practice of Advanced
phrases & its application
during dictation from either
a passage or letter
- Read, write and transcribe
from passages
11. Note Taking Techniques - Note taking techniques - List of material required for
and transcription on note taking
Typewriter
- Transcription on Type- - Demonstration of proper
writer-general rules techniques while taking
dictation
- Observes the point to be
kept in mind while
transcribing on the type
writer
- Demonstation of handling
the diction equipment
- Take dictation containing
the above rules
N and F, V hooks - Practice words and N
hooks and 'F'/'V' hooks
- Practice rules for writing
shun hook
- Read back the words written in shorthand
- Practice words where shun hook in not to be used
- Take dictation of both
practised material and on new matter
- Write/practice new passages in shorthand
7. Extended use of - Compound consonants - Practice of Thin and Thick
certain consonant Compound consonants
sounds and medial
semi circle
- Medial semicircles - Practice short forms/
(Not applicable in grammalogues
stenography Hindi)
- Take dictation of passages/
words containing
compound consonants
- Practice words of Medial
Semi-circle
- Practice Drill exercises/
passages
8. Upward and - upward & downward - Practice words with
Downward ‘L’ and ‘SH’ ‘L’ upward and downward ‘L’
- Upward & Downward ‘SH’ - Take dictation of words and
passages - both seen
and unseen of upward and
downward ‘L’
- Practice words with
upward and downward ‘SH’
9. Halving and Doubling - Halving - general - Practice of halving a full
Principles Principles and their stroke
exceptions
- Use of halving - Practice words with half-
principle in Phraseography length forms
- Doubling - general - Take dictation of passages/
Principles and their letters containing half
exceptions length words
- Use of doubling principle - Identification of difference
in phraseography between full length and
half length stroke
- Practice of doubling a
normal stroke
- Take dictation of double
length words
- Practice of atternative form
of MPR/MBR
- Take dictation of short
forms/grammalogues
10. Contractions, prefixes - Prefixes and suffixes:
suffixes, intersections, meaning and uses, list
figures and advanced of prefixes and suffixes
phrases
- Contractions-general - Practice of contracted
rules and list of words
contractions
- Intersections: Meaning, - Practice of general and
uses and list of special contractions
intersections
- Writing of figures in - Identification of prefix &
shorthand suffix
- Practice of prefix & suffix
words
- Dictation of Prefix, Suffix
words & Passages
- Dictation of Intersections
- Practice of the list of
Intersections
- Learn the shorthand out
line of figures & practice
them 25 times each Dictation of the figures in
shorthand & reading back
from the shorthand outlines
- Practice of Advanced
phrases & its application
during dictation from either
a passage or letter
- Read, write and transcribe
from passages
11. Note Taking Techniques - Note taking techniques - List of material required for
and transcription on note taking
Typewriter
- Transcription on Type- - Demonstration of proper
writer-general rules techniques while taking
dictation
- Observes the point to be
kept in mind while
transcribing on the type
writer
- Demonstation of handling
the diction equipment
9. Scheme of Evaluation
Marks Duration
Theory 30 1½ hrs.
Practical 70 1½ hrs.
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Secretarial Practice (326)
1. INTRODUCTION
The term ‘Secretarial Practice’ has been used to include knowledge, skills, procedure and methods of work to be performed by a Private Secretary or Office Assistant.
Persons with Secretarial Skills find employment in all types of offices e.g., govt., public or private, different types of agencies etc. located in big and small cities. The application of modern technology advancements has brought a revolution and greater effectiveness in day to day working of the offices. Due to this, procedures have become more streamlined and office work has become more interesting and challenging.
Persons with Secretarial Skills find employment in all types of offices e.g., govt., public or private, different types of agencies etc. located in big and small cities. The application of modern technology advancements has brought a revolution and greater effectiveness in day to day working of the offices. Due to this, procedures have become more streamlined and office work has become more interesting and challenging.
2. OBJECTIVES
This course aims at enabling learner to:
understand the nature of duties and responsibilities of a Secretary;
develop essential skills in performing secretarial tasks;
understand the forms of organisation structure;
develop skill in handling office machines and equipments
understand the nature of duties and responsibilities of a Secretary;
develop essential skills in performing secretarial tasks;
understand the forms of organisation structure;
develop skill in handling office machines and equipments
3. Job Opportunity
Self employment
- Open a STD/ISD Photocopies centre
- Offer secretanal work on contract basis to organisations
Wage employment
- Work as Private secretary/Personal Assistant
- Instructor in small Public/Pvt. sector
- Open a STD/ISD Photocopies centre
- Offer secretanal work on contract basis to organisations
Wage employment
- Work as Private secretary/Personal Assistant
- Instructor in small Public/Pvt. sector
4. DURATION
One year
4.1 Scheme of studies
Theory – 70%
Practical – 30%5. ENTRY QUALIFICATION
a) Education : x class pass
6. PASS CRITERIA
33% marks in each Theory and Practical
Theory – 70%
Practical – 30%5. ENTRY QUALIFICATION
a) Education : x class pass
6. PASS CRITERIA
33% marks in each Theory and Practical
7. COURSE CONTENTS
Theory
– Qualities, qualifications and duties of a private Secretary/Office Assistent.
– Knowledge of organisational structure of an establishment
– Handling of mail
– Postal Services
– Noting and Drafting
– Maintenance of records
– Meetings and appointments
–Travel Arrangements
Practical
– Use of Telephone, Telex and Intercom
– Use of Dictaphone
– Use of Photocopier and Franking Machine
– Use of Cyclostyling Machine, Electronic Typewriter
– Functioning of a computer - Simple and elementary operations
Theory
– Qualities, qualifications and duties of a private Secretary/Office Assistent.
– Knowledge of organisational structure of an establishment
– Handling of mail
– Postal Services
– Noting and Drafting
– Maintenance of records
– Meetings and appointments
–Travel Arrangements
Practical
– Use of Telephone, Telex and Intercom
– Use of Dictaphone
– Use of Photocopier and Franking Machine
– Use of Cyclostyling Machine, Electronic Typewriter
– Functioning of a computer - Simple and elementary operations
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1. INTRODUCTION
Word-Processing is the most common job in an office environment. You will find this as an essential and interesting tool in your day-to-day life. In this course, we are draling with the word processor MS-Word which works in the Windows environment. Efforts have been made to make the comes more interesting by incooporating lot of graphics for the better understanding of the learners. It teaches you how to work in MS-Word and its applications in office environment.
2. OBJECTIVES
After reading through this course you will be able to:
provide computer awareness, particularly to school children who do not have access to computers in their school
catering to the needs of students from backward areas where formal mode of teaching in computer science is not available
reach the poor and needy who cannot afford expensive computer education
open scope for the employed who have no time to attend regular classes
provide vocational education at the senior secondary level
provide computer awareness, particularly to school children who do not have access to computers in their school
catering to the needs of students from backward areas where formal mode of teaching in computer science is not available
reach the poor and needy who cannot afford expensive computer education
open scope for the employed who have no time to attend regular classes
provide vocational education at the senior secondary level
3. JOB OPPORTUNITIES
After passing through this course, students can go for self-employment or wage employment. They can find the job of a Data Entry Operator, Office Assistant or any other front office job involving computer.
4. Course Duration
The duration of the course is one year. [The credit can be transfered as against any one acadmic course.]
4.1 Scheme of study: Theory 40%, Practical 60%
5. Entry qualification
Educational Qualification: 10th Pass
6. PASSING CRITERIA:
Seperate 33% pass for Theory and Practical
7. Course Content
1. Basic Concepts
Characteristics of Computer
History of Computer
Characteristics of Computer
History of Computer
2. Computer Orgainsation
Basic computer Operations
Memory system in a Computer
Secondary Storage
Input Output Devices
Basic computer Operations
Memory system in a Computer
Secondary Storage
Input Output Devices
3. An Introduction to Windows
My Computer
Windows Explorer
Network Neighborhood
Recycle Bin
My Computer
Windows Explorer
Network Neighborhood
Recycle Bin
4. Introduction to MS-Word
Importance features of MS-Word
Main Menu Options
Importance features of MS-Word
Main Menu Options
5. Creating and Editing a Document
Creating a Document
Editing Operations
Using the Toolbar
Find and Replace Text
Creating a Document
Editing Operations
Using the Toolbar
Find and Replace Text
6. Formatting a Document
Default and Customized Format
Borders and Shading
Adding and Removing Numbers
Default and Customized Format
Borders and Shading
Adding and Removing Numbers
7. Advanced Formatting
Tab Setting
Indenting
Spell Checking and Document
Creating and Managing a Table
Tab Setting
Indenting
Spell Checking and Document
Creating and Managing a Table
8. Mail Merge
Concept of Mail merge and its components
Mail merge option of Word
Merged Printing
Conditional Merging
Concept of Mail merge and its components
Mail merge option of Word
Merged Printing
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Stenography Urdu (329)
1. Introduction
Stenography Urdu has been developed keeping in mind its utility in Urdu publication houses/journals, print and electronic media. It has got good employment opportunities - both self employment and wage employment. The course is being offered as a subject at Sr. Secondary Level in combination with other Academic Subject or as a ‘Stand-alone’ subject.
2. Objectives
This course aims at enabling learners to:-
develop skills in quick written communication
improve essential traits and behaviour patterns e.g., concentration, judgement, initiative
cultivate vocational skills for gainful employment in stenotyping
prepare for gainful employment
develop skills in quick written communication
improve essential traits and behaviour patterns e.g., concentration, judgement, initiative
cultivate vocational skills for gainful employment in stenotyping
prepare for gainful employment
3. JOB OPPORTUNITIES
1. Self employment
i) under taking shorthand related work from Urdu Publication houses on contract
ii) open small institute to impart training to students
2. Wage employment
i) Urdu Stenographer
ii) Urdu Shorthand instructor
i) under taking shorthand related work from Urdu Publication houses on contract
ii) open small institute to impart training to students
2. Wage employment
i) Urdu Stenographer
ii) Urdu Shorthand instructor
4. ENTRY QUALIFICATION
Education: X class Pass with Urdu as one of the subject
5. DURATION
One year
6. SCHEME OF STUDY
Distribution of Marks
Theory Practical
30% 70%
Theory Practical
30% 70%
7. Passing Criteria:-
Separate Pass 33% marks in Theory and Practical
8. COURSE CONTENTS
Unit Contents Theory Practical
1. Introduction & - origin of Urdu shorthand History of shorthand - System of Urdu Stenography
- Writing techniques Demonstration of short & material hand note taking materials
2. Consonants - Definition - Classification of consonants
- Size of strokes
- Thickness & Thinness Practice of of strokes joining of
- Joining of strokes consonants
3. Vowels, Diphones - Vowels - sounds, l undertake practice and abbreviated signs, Places, position of long & short 'W' of outlines, sounds
intervening vowels
- Diphones - signs l Practice of Dot and
and application Dash Diphones
- Principle of l Practice of words &
abbreviated ‘w’ sentences related
to abbreviated ‘w’
4. Dipthong - Rules of dipthong Practice of dipthong usage and its words application
5. Grammalogues - Definition and Undertake Practice of
usage of grammalogue grammalogue
- List of grammalogues
6. Circles and loops - Circles - sizes and Practice of circle -
direction, usages initially, finally
attachment & medially
with straight
and curved strokes
7. Alternate form of - Principles of Practice of related of L, M and N application of words
L, M and N
Unit Contents Theory Practical
8. Various forms - Downward and Practice of
of H upward H the principle
- Dot and Tick words and
H sentences
1. Introduction & - origin of Urdu shorthand History of shorthand - System of Urdu Stenography
- Writing techniques Demonstration of short & material hand note taking materials
2. Consonants - Definition - Classification of consonants
- Size of strokes
- Thickness & Thinness Practice of of strokes joining of
- Joining of strokes consonants
3. Vowels, Diphones - Vowels - sounds, l undertake practice and abbreviated signs, Places, position of long & short 'W' of outlines, sounds
intervening vowels
- Diphones - signs l Practice of Dot and
and application Dash Diphones
- Principle of l Practice of words &
abbreviated ‘w’ sentences related
to abbreviated ‘w’
4. Dipthong - Rules of dipthong Practice of dipthong usage and its words application
5. Grammalogues - Definition and Undertake Practice of
usage of grammalogue grammalogue
- List of grammalogues
6. Circles and loops - Circles - sizes and Practice of circle -
direction, usages initially, finally
attachment & medially
with straight
and curved strokes
7. Alternate form of - Principles of Practice of related of L, M and N application of words
L, M and N
Unit Contents Theory Practical
8. Various forms - Downward and Practice of
of H upward H the principle
- Dot and Tick words and
H sentences
9. Phraseography - Qualities of a Transcribe
good phraseogram a passage in
- List of simple shorthand
Phrases containing enough Phrases
10. Various forms of - Principle of Undertake Practice of
R upward and words and sentences
downward R
11. Various forms of - Upward and Practice of words
L downward L- and exercise related to
its application L- downward
and principle and upward
12. Hooks - initial R and L l Practice the words
hook with R and L hook
- attachment of r hook l Take dictation of
with curve and passages containing
straight stroke such words
13. Additional signs for - Principle of additional Transcribe Passages
Fal, Tal, Dal, Tar signs and its in shorthand with
application such words
14. Final hook - - Principle of
Noon & Fai hook usages of Noon and
Fai hook
15. Tai and Dal - Hook Tai & Dal Read back from
(Final hook) - Half circle shorthand book of words Tai, Dal and half circle
16. Halving - Rules of halving Undertake practice of
and disjoining halving the strokes
17. Doubling - Principle of Doubling Find out new words
and their exceptions where Doubling is used
- Use of doubling
Phrase in
Phraseography
good phraseogram a passage in
- List of simple shorthand
Phrases containing enough Phrases
10. Various forms of - Principle of Undertake Practice of
R upward and words and sentences
downward R
11. Various forms of - Upward and Practice of words
L downward L- and exercise related to
its application L- downward
and principle and upward
12. Hooks - initial R and L l Practice the words
hook with R and L hook
- attachment of r hook l Take dictation of
with curve and passages containing
straight stroke such words
13. Additional signs for - Principle of additional Transcribe Passages
Fal, Tal, Dal, Tar signs and its in shorthand with
application such words
14. Final hook - - Principle of
Noon & Fai hook usages of Noon and
Fai hook
15. Tai and Dal - Hook Tai & Dal Read back from
(Final hook) - Half circle shorthand book of words Tai, Dal and half circle
16. Halving - Rules of halving Undertake practice of
and disjoining halving the strokes
17. Doubling - Principle of Doubling Find out new words
and their exceptions where Doubling is used
- Use of doubling
Phrase in
Phraseography
Unit Contents Theory Practical
18. Prefix - Meaning and uses Take dictation of small
- list of Prefixes passages which
contain lot of Prefixes
18. Prefix - Meaning and uses Take dictation of small
- list of Prefixes passages which
contain lot of Prefixes
19. Suffix - Meaning and uses, Practice each new word
list of suffixes of suffix at least 15 times
20. Intersections - Meaning and uses Observe how usuage of - List of intersections intersection increases
speed
21. Contraction - General rules
- List of contractions
22. Note taking l List of note taking material
l Technique of note
taking
23. Political and other Take dictation
advanced Phrases containing
Parliamentary
speeches and reports.
24. Practical exercises Revision of shorthand
Principles and rules
25. Entrepreneurship in - Qualities of a good Find out what other
Stenography Urdu entrepreneur self -employment
- Sources of finance avenues the course
- Selection of project can offer
- Selection of Place
- Advertisement strategy
- Evaluation of Profit
list of suffixes of suffix at least 15 times
20. Intersections - Meaning and uses Observe how usuage of - List of intersections intersection increases
speed
21. Contraction - General rules
- List of contractions
22. Note taking l List of note taking material
l Technique of note
taking
23. Political and other Take dictation
advanced Phrases containing
Parliamentary
speeches and reports.
24. Practical exercises Revision of shorthand
Principles and rules
25. Entrepreneurship in - Qualities of a good Find out what other
Stenography Urdu entrepreneur self -employment
- Sources of finance avenues the course
- Selection of project can offer
- Selection of Place
- Advertisement strategy
- Evaluation of Profit
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1. Introduction
Typewriting Urdu will enable to get the learner employed as Urdu Typist/Urdu Assistant and/or as Urdu Typewriting Instructors in Pvt. /semi Private organizations where the medium of work is largely Urdu. This course has been developed keeping in mind the demand for Urdu Typing work being done in Urdu publications houses and for various reporting media.
2. Objective
familiarise learners with the art of typewriting
acquaint learners with the keyboard function
make them type any matter with proper display
prepare the learner for employment by providing a vocational skill
acquaint learners with the keyboard function
make them type any matter with proper display
prepare the learner for employment by providing a vocational skill
3. Entry Qualification
Education: Xth class Pass with Urdu as one of the subject
Education: Xth class Pass with Urdu as one of the subject
4. Job Opportunities
1. Self employment i) undertake typing work on contract from various offices
2. Wage employment: i) Urdu Typist
ii) Junior Assistant
2. Wage employment: i) Urdu Typist
ii) Junior Assistant
5. Duration
One Year
One Year
6. Scheme of Evaluation
Internal Assessment: NA
External examination
Total Marks - 100
Theory - 30% Practical - 70%
Internal Assessment: NA
External examination
Total Marks - 100
Theory - 30% Practical - 70%
7. Passing Criteria
Separate Pass 33% each in Theory and Practical
Separate Pass 33% each in Theory and Practical
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PLANT PROTECTION(351)
1. INTRODUCTION
Agricultural crops suffer heavily due to diseases and pests. It is essential to have basic knowledge about the plant pathogens, the different kinds of diseases caused by them on various crops and the methods of managing the diseases to avoid the enormous losses caused by the diseases. As plant protection is indispensable, job opportunities will be available to the persons having the basic knowledge about the diseases and pests of crops.
2. OBJECTIVES
By doing this course, the learner will be able to
study the characteristics of plant pathogens, and nature of diseases induced by pathogenic and physiogenic diseases.
study the important diseases affecting agricultural and horticultural crops.
acquire the knowledge of diseases management methods
study the characteristics of plant pathogens, and nature of diseases induced by pathogenic and physiogenic diseases.
study the important diseases affecting agricultural and horticultural crops.
acquire the knowledge of diseases management methods
3. Job Opportunities:
Self Employment; work in own farm
Wage Employment - as a worker in farms
Self Employment; work in own farm
Wage Employment - as a worker in farms
4. Course Duration
1 Year;
1 Year;
4.1 Scheme of Studies:
Theory: 60% Practical: 40%
Theory: 60% Practical: 40%
5. Entry Qualification
10th pass.
10th pass.
6. Scheme of examination-
Passing Criteria: 33% separeately in Theory and Practical
Passing Criteria: 33% separeately in Theory and Practical
7. COURSE CONTENTS
A. Theory
Module 1 Characteristics of plant pathogens
Fungi, its Reproduction, Nutrition, Classification. Life cycle of plant pathogenic fungi, Types of fungal diseases, Bacteria, Types of bacterial diseases, Viruses, Nature of Plant virus, Modes of transmission, Virus-Vector relationship, diseases caused by viruses,
Mycoplasma-like organisms, Physiogenic or non-infectious diseases
Module 2 Diseases of crops
Diseases of cereals, millets, maize, sorghum, ragi, bajra,
Diseases of pulses, pigeonpea, chickpea, greengram and blackgram
Diseases of oilseeds, groundnut, sesamum, sunflower
Diseases of cash crops Cotton, sugarcane, tabacco
Diseases of Plantation Crops, coconut, arecanut, coffee, tea, rubber, cardamom, pepper, turmeric, tapioca,
Diseases of fruit crops, banana, mango, grapes, citrus, apple, papaya
Diseases of vegetables of crops, tomato, brinjal, bhindi, potato, cauliflower, cabbage, beans, beet root, and chillies
Diseases of other horticultural crops like rose, crossandra, jasmine, betelvine
Module 3 Management of Crop
Diseases
Exclusion
Plant quanrantines, Eradication, Protection, Immunization, Biological control, Fungicides
Classification of fungicides, Copper, Sulphur, Organomercuric, Fungicides compounds, Non-mercurial organic compounds, Miscellaneous chemicals Systemic fungicides
Methods of application of fungicides, Seed treatment/Foliar application/ Soil application, Phytotoxicity/Compatibility
Biological control, Application of organic manures, Use of antagonists/Botanicals
Integrated diseases management
B. Practical
1. Examination of asexual and sexual reproductive structures of fungal pathogens
2. General symptoms produced by fungal pathogens
3. General symptoms produced by bacterial, viral pathogens and non-pathogenic disorders
4. Differentation of diseases of symptoms
5. Identification of diseases affecting rice and wheat, maize, sorghum and bajra
6. Identification of diseases affecting pigeonpea, chickpea, soyabean, blackgram and green gram, groundnut sesamum, mustard and sunflower
7. Identification of diseases affecting cotton and sugarcane, coconut arecanut, coffee and tea
8. Identification of diseases of mango, grape, citrus and apple, banana
9. Identification of diseases of tomato, brinjal, chillies and bhindi
10. Tapioca, turmeric and potato, cauliflower, cabbage, beans and beet root
11. Identification of diseases of jasmine, rose, crossandra, and betelvine
16. Study of fungicides
Module I Insect Morphology, and classification.
Insect morphology and Behavior, Economic classification of Insects, 3 Pests and categories of Pests
Module II: Pest Management Methods
2.1 Methods of Pest Management
Cultural Methods/Physical Methods/Mechanical Methods
Legal and Regulatory Methods
Resistant Varieties/Biological Methods/Chemical methods
2.2 Integrated Pest management
Medule III: Pests of crops and stored Produce
Pests of Field crops/Horticultural Crops/Pests of Stored Produce
B. Practical
Unit -I Injury caused by pests, their assessment and management
Unit -II Pests of rice, wheat, millets and sugarcance
Unit -III Pests of pulses of cotton and oil seed crops
Unit -IV Pests of plantation crops, ornamentals and stored products
| Home |A. Theory
Module 1 Characteristics of plant pathogens
Fungi, its Reproduction, Nutrition, Classification. Life cycle of plant pathogenic fungi, Types of fungal diseases, Bacteria, Types of bacterial diseases, Viruses, Nature of Plant virus, Modes of transmission, Virus-Vector relationship, diseases caused by viruses,
Mycoplasma-like organisms, Physiogenic or non-infectious diseases
Module 2 Diseases of crops
Diseases of cereals, millets, maize, sorghum, ragi, bajra,
Diseases of pulses, pigeonpea, chickpea, greengram and blackgram
Diseases of oilseeds, groundnut, sesamum, sunflower
Diseases of cash crops Cotton, sugarcane, tabacco
Diseases of Plantation Crops, coconut, arecanut, coffee, tea, rubber, cardamom, pepper, turmeric, tapioca,
Diseases of fruit crops, banana, mango, grapes, citrus, apple, papaya
Diseases of vegetables of crops, tomato, brinjal, bhindi, potato, cauliflower, cabbage, beans, beet root, and chillies
Diseases of other horticultural crops like rose, crossandra, jasmine, betelvine
Module 3 Management of Crop
Diseases
Exclusion
Plant quanrantines, Eradication, Protection, Immunization, Biological control, Fungicides
Classification of fungicides, Copper, Sulphur, Organomercuric, Fungicides compounds, Non-mercurial organic compounds, Miscellaneous chemicals Systemic fungicides
Methods of application of fungicides, Seed treatment/Foliar application/ Soil application, Phytotoxicity/Compatibility
Biological control, Application of organic manures, Use of antagonists/Botanicals
Integrated diseases management
B. Practical
1. Examination of asexual and sexual reproductive structures of fungal pathogens
2. General symptoms produced by fungal pathogens
3. General symptoms produced by bacterial, viral pathogens and non-pathogenic disorders
4. Differentation of diseases of symptoms
5. Identification of diseases affecting rice and wheat, maize, sorghum and bajra
6. Identification of diseases affecting pigeonpea, chickpea, soyabean, blackgram and green gram, groundnut sesamum, mustard and sunflower
7. Identification of diseases affecting cotton and sugarcane, coconut arecanut, coffee and tea
8. Identification of diseases of mango, grape, citrus and apple, banana
9. Identification of diseases of tomato, brinjal, chillies and bhindi
10. Tapioca, turmeric and potato, cauliflower, cabbage, beans and beet root
11. Identification of diseases of jasmine, rose, crossandra, and betelvine
16. Study of fungicides
Module I Insect Morphology, and classification.
Insect morphology and Behavior, Economic classification of Insects, 3 Pests and categories of Pests
Module II: Pest Management Methods
2.1 Methods of Pest Management
Cultural Methods/Physical Methods/Mechanical Methods
Legal and Regulatory Methods
Resistant Varieties/Biological Methods/Chemical methods
2.2 Integrated Pest management
Medule III: Pests of crops and stored Produce
Pests of Field crops/Horticultural Crops/Pests of Stored Produce
B. Practical
Unit -I Injury caused by pests, their assessment and management
Unit -II Pests of rice, wheat, millets and sugarcance
Unit -III Pests of pulses of cotton and oil seed crops
Unit -IV Pests of plantation crops, ornamentals and stored products
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1. INTRODUCTION
In India irrigation potential is created so that in future more land can be irrigated. In the present system hardly 50 percent of the cultivated land is inigated and the irrigation water is not being utilized properly leading to more wastage than its use by crop. While chemical fertilizers supplement the low nutrient supplying capacity of the soil, there is no substitute of water for production of crops. Efficient management of limited irrigation water is of utmost importance for sustaining and increasing agricultural production.
2. Objectives
By undergoing this course the learners shall be able to
understand the soil-water-plant relationship in increasing the yield of crops;
know the time for scheduling irrigation to crops to reduce wastage of irrigation water;
estimate the quantity of irrigation water required in each irrigation and
select suitable methods of irrigation for increasing irrigation efficiency for greater production of crops.
understand the soil-water-plant relationship in increasing the yield of crops;
know the time for scheduling irrigation to crops to reduce wastage of irrigation water;
estimate the quantity of irrigation water required in each irrigation and
select suitable methods of irrigation for increasing irrigation efficiency for greater production of crops.
3. Job Opportunity:
self employment : work in own field as wage employment: worker in the field
self employment : work in own field as wage employment: worker in the field
4. Course Duration
1 Year
1 Year
4.1 Scheme of Studies – Theory = 60% – Practical = 40%
5. Entry Qualification
10th pass
10th pass
6. Scheme of Examination
Passing criteria: 33% separately in theory and practical
Passing criteria: 33% separately in theory and practical
7. CONTENTS
A) Theory
Module-1-Soil-Water-Plant Relationship
Components of Soil, Solid Phase, Liquid Phase, Gaseous Phase, Living Phase
Store House of Nutrients, Soil Physical Properties, i)Soil Texture, Structure, Water
Available Water
A) Theory
Module-1-Soil-Water-Plant Relationship
Components of Soil, Solid Phase, Liquid Phase, Gaseous Phase, Living Phase
Store House of Nutrients, Soil Physical Properties, i)Soil Texture, Structure, Water
Available Water
Unit-2 Plant and Atmosphere
Plant Structure, Functions of Water, Moisture Stress and Plant Response, Effective Root Zone Depth, Atmosphere
Module-II- Water Management in Irrigated Agricultural, land
Unit-I Scheduling Irrigation to Crop
Scheduling, i) Soil/Plant, ii) Meteorological Indicators, Scheduling Irrigation to Transplanted Rice
Unit-2 Methods and Depth of Irrigation
Methods of Irrigation, Surface Method, Sub-Irrigation/Sprinkle Irrigation/Drip Irrigation, Optimum Depth of Irrigation Water
Plant Structure, Functions of Water, Moisture Stress and Plant Response, Effective Root Zone Depth, Atmosphere
Module-II- Water Management in Irrigated Agricultural, land
Unit-I Scheduling Irrigation to Crop
Scheduling, i) Soil/Plant, ii) Meteorological Indicators, Scheduling Irrigation to Transplanted Rice
Unit-2 Methods and Depth of Irrigation
Methods of Irrigation, Surface Method, Sub-Irrigation/Sprinkle Irrigation/Drip Irrigation, Optimum Depth of Irrigation Water
B. PRACTICALS
(1) Determination of Soil Moisture Content by Thermogravimetric Method
(2) Determination of Bulk Density/Field Capacity/Permanent Wilting Point.
(5) Use of Tensionmeter for Determination of Soil Moisture Tension
(6) Additional Field Assignments.
i) Layout of different methods of irrigation - Bordership checkbasin, ridge and furrow, ring and basin.
ii) Study of sprinkler and drip methods of irrigation.
iii) Study of tensiometer.
iv) Calculation of net and gross irrigation requirement of crops. Irrigation efficiencies.
v) Demonstration of different systems of irrigation water delivery and loss in distribution of irrigation water.
vi) Visit of irrigation experiments - Irrigation scheduling based on stages of crop growth, irrigation scheduling with the help of tensiometer, gypsum block.
| Home |(1) Determination of Soil Moisture Content by Thermogravimetric Method
(2) Determination of Bulk Density/Field Capacity/Permanent Wilting Point.
(5) Use of Tensionmeter for Determination of Soil Moisture Tension
(6) Additional Field Assignments.
i) Layout of different methods of irrigation - Bordership checkbasin, ridge and furrow, ring and basin.
ii) Study of sprinkler and drip methods of irrigation.
iii) Study of tensiometer.
iv) Calculation of net and gross irrigation requirement of crops. Irrigation efficiencies.
v) Demonstration of different systems of irrigation water delivery and loss in distribution of irrigation water.
vi) Visit of irrigation experiments - Irrigation scheduling based on stages of crop growth, irrigation scheduling with the help of tensiometer, gypsum block.
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Oyster Mushroom Production Technology (353)
1. INTRODUCTION
Mushrooms have attracted the attention of man for their exceptional nutritive value and export value. Mushroom production is emerging in India as a promising agrobased enterprise. It is also getting very popular among unemployed youth, farmers, rural labourers, house wives and small scale entrepreneurs. Mushroom cultivation is an ideal vocation as it brings a return of over 150 percent in just 45 days.
2. OBJECTIVES
At the end of this course, the learner will be able to
produce spawn;
produce oyster mushroom and
get self employment with constant income.
produce spawn;
produce oyster mushroom and
get self employment with constant income.
3. Job Oppurtunity
self employment: owner of oyster farm
wage employment, worker in oyster farm.
self employment: owner of oyster farm
wage employment, worker in oyster farm.
4. Course Duration
1 Year
1 Year
4.1 Scheme of studies:
Theory – 60%
Practical – 40%
Theory – 60%
Practical – 40%
5. Entry Qualification:
Maticulation or equivalent, or 10th Pass
Maticulation or equivalent, or 10th Pass
6. Scheme of Examination:
seperate pass in theory and practical is 33%.
seperate pass in theory and practical is 33%.
7. Contents
A. Theory
Module 1 - Production of Oyster mushroom spawn
1. What are mushrooms, and types
2. Pure culture technique
3. Preparation of sorghum (Jowar) grains for mother spawn production
4. Inoculation of sorghum (Jowar) grains
5. Preparation of bed spawn
Module II Production of Oyster Mushroom
1. Pre-requisites for oyster mushroom production
2. Preparation of substrate, mushroom beds
3. After care in mushroom beds
4. Harvesting, packaging and storage of mushroom.
5. Pest and Disease management
Module III Post Harvest Technology of Mushrooms
1. Nutritive value of Mushroom
2. Long time stroage of Mushroom
3. Recipes of Mushroom
B. Practical
Module 1 Production of Mushroom spawn
1. Preparation of Potato Dextrose agar (PDA)
2. Pure culture technique,
3. Preparation of sorghum for spawn multiplication
4. Mother spawn preparation
5. Multiplication of bed spawn from mother spawn
Module II Production of Oyster Mushroom
1. Preparation of paddy straw
2. Preparation of mushroom beds
3. Opening of mushroom beds
4. Harvesting and packaging of mushroom
Module III Post Harvest Technology of Mushroom
1. Blanching and drying
2. Recipes of mushroom
| Home |A. Theory
Module 1 - Production of Oyster mushroom spawn
1. What are mushrooms, and types
2. Pure culture technique
3. Preparation of sorghum (Jowar) grains for mother spawn production
4. Inoculation of sorghum (Jowar) grains
5. Preparation of bed spawn
Module II Production of Oyster Mushroom
1. Pre-requisites for oyster mushroom production
2. Preparation of substrate, mushroom beds
3. After care in mushroom beds
4. Harvesting, packaging and storage of mushroom.
5. Pest and Disease management
Module III Post Harvest Technology of Mushrooms
1. Nutritive value of Mushroom
2. Long time stroage of Mushroom
3. Recipes of Mushroom
B. Practical
Module 1 Production of Mushroom spawn
1. Preparation of Potato Dextrose agar (PDA)
2. Pure culture technique,
3. Preparation of sorghum for spawn multiplication
4. Mother spawn preparation
5. Multiplication of bed spawn from mother spawn
Module II Production of Oyster Mushroom
1. Preparation of paddy straw
2. Preparation of mushroom beds
3. Opening of mushroom beds
4. Harvesting and packaging of mushroom
Module III Post Harvest Technology of Mushroom
1. Blanching and drying
2. Recipes of mushroom
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1. INTRODUCTION
Carpentry is one of the oldest craft and has been in vogue from time immemorial. A good carpenter can always find gainful employment even in villages with poor purchasing power. In urban and semi-urban areas furniture and cabinet making is extensively used for meeting the needs of elite and commercial organizations. This module is designed to train technicians who can manufacture various articles of furniture and cabinet for commercial use.
2. OBJECTIVES
After going through this course the students will be able to:
identify and select the right type of wood for various applications.
manufacture the required dimensional tolerance, articles of furniture & cabi nets for commercial use.
identify and select the right type of wood for various applications.
manufacture the required dimensional tolerance, articles of furniture & cabi nets for commercial use.
3. Job opportunities
The pass outs of this programme have ample scope for self employment, as there is sufficient market demand for furniture and cabinets in semi-urban areas. They can also get waged employment with furniture makers.
4. COURSE DURATION:
One Year
One Year
4.1 Scheme of study – Theory 40%, Practical 60%
5. ENTRY QUALIFICATION
Class 8th Passed
Class 8th Passed
6. SCHEME OF EXAMINATION
Maximum Weightage in Theory – 30% Time – 2 hrs.
Maximum Weightage in Practical – 70% Time – 3 hrs.
Maximum Weightage in Theory – 30% Time – 2 hrs.
Maximum Weightage in Practical – 70% Time – 3 hrs.
7. COURSE CONTENTS
l Introduction to Timber:
Classification & Application of Timber, Wood as a material, Wood formation, Classification of trees, Structure of timber, Recognising type of wood, Commercial forms of timber, Common defects in timber.
Type of Wood, Working Hand Tools
Sawing: Types of Saws, its classification, Description of saws, and How to use a saw
Planing: Types of Planes, Parts of plane, How to use a plane
Chiseling: Types, Parts, and Method of using chisel
Boring: Boring Tools
Holding Devices: Holding devices, Carpenter’s vice, Paralle clamp, Hand screw, Camp, Adjustable bar clamp, Mitter clamp
Marking & Measuring tools: Different types of marking & measuring tools and their uses, Try square, Bevel square, Mitter square, Tammels, Single bar marking guage, Mortise guage, Depth marking gauge.
Joinery: Common types of joints, Nails, Making a nail joint, Wood Screws, How to fix Screws, Common wood joints, Flain or butt joints,Lap joint, Mortise and Tennon joint, Dove Tail joint etc.
Wood Finishing: Polishing, Staining & filling, Finishing, Types of stains, Wood filler, Polishing
11. Working with Laminates: Cutting & bonding laminates, Trimming, Edging etc.
| Home |l Introduction to Timber:
Classification & Application of Timber, Wood as a material, Wood formation, Classification of trees, Structure of timber, Recognising type of wood, Commercial forms of timber, Common defects in timber.
Type of Wood, Working Hand Tools
Sawing: Types of Saws, its classification, Description of saws, and How to use a saw
Planing: Types of Planes, Parts of plane, How to use a plane
Chiseling: Types, Parts, and Method of using chisel
Boring: Boring Tools
Holding Devices: Holding devices, Carpenter’s vice, Paralle clamp, Hand screw, Camp, Adjustable bar clamp, Mitter clamp
Marking & Measuring tools: Different types of marking & measuring tools and their uses, Try square, Bevel square, Mitter square, Tammels, Single bar marking guage, Mortise guage, Depth marking gauge.
Joinery: Common types of joints, Nails, Making a nail joint, Wood Screws, How to fix Screws, Common wood joints, Flain or butt joints,Lap joint, Mortise and Tennon joint, Dove Tail joint etc.
Wood Finishing: Polishing, Staining & filling, Finishing, Types of stains, Wood filler, Polishing
11. Working with Laminates: Cutting & bonding laminates, Trimming, Edging etc.
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Electro-Plating (355)
1. INTRODUCTION
Electro-Plating may be defined as the Science and art of electro deposition of relatively thin film of an adherent metallic coating upon an electrode for the purposes of securing a surface with properties or dimensions different from those of the base metal.
Keeping in view of readership of the module, every effort has been made to present the subject matter in simple language and style. Various steps for plating processes have been outlines to lend clarity to the subject.
Keeping in view of readership of the module, every effort has been made to present the subject matter in simple language and style. Various steps for plating processes have been outlines to lend clarity to the subject.
2. OBJECTIVES
After going through this course the student will be able to:
understand the principle of electroplating
understand the process of electropating for various metals.
understand the principle of electroplating
understand the process of electropating for various metals.
3. JOB OPPORTUNITIES
The pass-outs of this course have ample scope to secure wage employment in industry as there is sufficient demand for professionally qualified and skilled electro-plators in various industries in both rural and urban areas. One can also start his/her own electro-plating shop.
The pass-outs of this course have ample scope to secure wage employment in industry as there is sufficient demand for professionally qualified and skilled electro-plators in various industries in both rural and urban areas. One can also start his/her own electro-plating shop.
4. Course duration
One Year
One Year
4.1 Scheme of study – Theory 40%, Practical 60%
5. Entery Qualification
Class 8th Passed
Class 8th Passed
6. SCHEME OF EXAMINATION
Maximum Weightage in Theory – 30, Time – 2 hours
Maximum Weightage in Practical – 70, Time – 3 hours
Passing Marks – 33% seperately in Theory & Practical in the Public Examination for Sr. Secondary level or Grade 'E' as for independent vocational course or Grade 'G' when combined with academic stream.
Maximum Weightage in Theory – 30, Time – 2 hours
Maximum Weightage in Practical – 70, Time – 3 hours
Passing Marks – 33% seperately in Theory & Practical in the Public Examination for Sr. Secondary level or Grade 'E' as for independent vocational course or Grade 'G' when combined with academic stream.
7. COURSE CONTENTS
1. Corrosion
Corrosion: Definition, its effects, Types of corrosive attacks, Electrochemical corrosion: its components, Various forms of corrosion, Uniform corrosion, Pitting Corrosion, Intergrannular corrosion, Stress corrosion, Erosion corrosion, Corrosion fatigue, Factors influencing rate of corrosion, Corrosion Control
1. Corrosion
Corrosion: Definition, its effects, Types of corrosive attacks, Electrochemical corrosion: its components, Various forms of corrosion, Uniform corrosion, Pitting Corrosion, Intergrannular corrosion, Stress corrosion, Erosion corrosion, Corrosion fatigue, Factors influencing rate of corrosion, Corrosion Control
2. Electro-chemistry
Electro-chemical Reaction, Electrolysis of Molten electrolytes, Electrolysis of aqueous Solutions, Faraday’s Laws, Applications, Electrical Conductivity of electrolytic solutions, Molar Conductance of an electrolytic solution, Strong and Weak electrolytes
Electro-chemical Reaction, Electrolysis of Molten electrolytes, Electrolysis of aqueous Solutions, Faraday’s Laws, Applications, Electrical Conductivity of electrolytic solutions, Molar Conductance of an electrolytic solution, Strong and Weak electrolytes
3. Electro-Plating
Principle of electroplating, Rate of deposition, aims and importance
Principle of electroplating, Rate of deposition, aims and importance
4. Metal Surface preparation and cleaning - chemical cleaning
Metal Surface preparation and Cleaning, Chemical Cleaning, Solvent cleaning, Cold solvent cleaning, Vapour degreecing–, (a) Petroleum Solvents, (b) Chlorinated Solvents, (c) Emulsifiable Solvents, Alkaline cleaning (Detergent cleaning), (a) Immersion cleaning, (b) Spray cleaning, (c) Electrolytic cleaning, (d) Ultra sonic cleaning, Acid clearner, (a) Acid pickling, (b) Bright dipping
Metal Surface preparation and Cleaning, Chemical Cleaning, Solvent cleaning, Cold solvent cleaning, Vapour degreecing–, (a) Petroleum Solvents, (b) Chlorinated Solvents, (c) Emulsifiable Solvents, Alkaline cleaning (Detergent cleaning), (a) Immersion cleaning, (b) Spray cleaning, (c) Electrolytic cleaning, (d) Ultra sonic cleaning, Acid clearner, (a) Acid pickling, (b) Bright dipping
5. Metal Surface preparation and cleaning - Salt bath cleaning
Salt bath cleaning, Sodium hydroxide bath, Sodium hydroxide bath with additives, Electrolytic bath
Salt bath cleaning, Sodium hydroxide bath, Sodium hydroxide bath with additives, Electrolytic bath
6. Metal Surface preparation and cleaning - Mechanical cleaning
Rust Remover, Mechanical Cleaning, (a) Polishing, Polishing Wheels, Adhesives, Abrasives, Abrasive belts, Lubrication, (b) Brushing, (c) Buffing, Buffing wheels, (d) Polishing Components, 1. Bar Components, 2. Liquid-spray buffing composition, (e) Electro-Plating, Basic of Electro-Plating Bath, Preparation of bath.
Rust Remover, Mechanical Cleaning, (a) Polishing, Polishing Wheels, Adhesives, Abrasives, Abrasive belts, Lubrication, (b) Brushing, (c) Buffing, Buffing wheels, (d) Polishing Components, 1. Bar Components, 2. Liquid-spray buffing composition, (e) Electro-Plating, Basic of Electro-Plating Bath, Preparation of bath.
7. Electro-Plating Sequences
Electro-Plating Sequences, Preliminary Treatment, Plating of Low carbon steel, Nickel Plating, Copper Plating, Chromium Plating, Silver Plating, Gold Plating, Plating of copper and copper base alloys, Silver plating on copper and copper base alloys, Gold plating on copper and copper base alloys, Properties of electrolyte solutions’, Composition of various salt solution, Zinc plating, Tin plating, Tin Immersion solution
Electro-Plating Sequences, Preliminary Treatment, Plating of Low carbon steel, Nickel Plating, Copper Plating, Chromium Plating, Silver Plating, Gold Plating, Plating of copper and copper base alloys, Silver plating on copper and copper base alloys, Gold plating on copper and copper base alloys, Properties of electrolyte solutions’, Composition of various salt solution, Zinc plating, Tin plating, Tin Immersion solution
8. Electroplating on Plastices
Electroplating on plastics, Cleaning, Etching, Neutralizing, Catalyzing, Accelerating, Electro-less plating, Electro-plating
Electroplating on plastics, Cleaning, Etching, Neutralizing, Catalyzing, Accelerating, Electro-less plating, Electro-plating
9. Electro-plating Equipment
Electro-plating equipment, Process tanks, (i) Welded steel tank, Rods and connections for process tank, Container hook materials, i) Copper, ii) Brass, iii) Bronze, iv) Aluminimum, v) Monel metal, vi) Nichrome, Solution heating, Agitation of plating solution, Filtration of plating solutions, Drying equipment, Electrical equipment (redifier)
Electro-plating equipment, Process tanks, (i) Welded steel tank, Rods and connections for process tank, Container hook materials, i) Copper, ii) Brass, iii) Bronze, iv) Aluminimum, v) Monel metal, vi) Nichrome, Solution heating, Agitation of plating solution, Filtration of plating solutions, Drying equipment, Electrical equipment (redifier)
10. Major defects in plating
Major defects in plating, Causes of defects, Embossing process
Major defects in plating, Causes of defects, Embossing process
11. Safety precautions in Electro-plating
Safety precautions in electro-plating, Applications of electro-plating
| Home |Safety precautions in electro-plating, Applications of electro-plating
| HOME |
1. INTRODUCTION
While the course may be used by a lay person for personal enrichment, it has been felt that there is a growing demand for trained housekeeping personnel who can give a professional touch to housekeeping wherever they work in hotels, guest houses, hospitals, offices, shopping complex resorts, etc. This course will enable all learners to give that professional edge to their housekeeping skills.
2. OBJECTIVES
After reading through this course, the students will be able to,
appreciate that housekeeping needs professionals like any other area;
develop various housekeeping skills like cleaning, laundary, special cleaning, spring cleaning, etc;
develop a sense of art while doing interior decoration;
develop skils in managing a small enterprise.
appreciate that housekeeping needs professionals like any other area;
develop various housekeeping skills like cleaning, laundary, special cleaning, spring cleaning, etc;
develop a sense of art while doing interior decoration;
develop skils in managing a small enterprise.
3. JOB OPPORTUNITIES
1. self employment: i) as owner of a housekeeping firm
ii) as owner of a small guest house
2. wage imployment: ii) as a worker in a housekeeping firm.
1. self employment: i) as owner of a housekeeping firm
ii) as owner of a small guest house
2. wage imployment: ii) as a worker in a housekeeping firm.
4. COURSE DURATION
1 Year; The credit can be transfered against any one academic course.
1 Year; The credit can be transfered against any one academic course.
4.1 SCHEME OF STUDY
Theory — 40%
Practical — 60%
Theory — 40%
Practical — 60%
5. ENTRY LEVEL QUALIFICATION
Education : Class X pass
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment: NA
External examinationTotal Marks - 100
% age Marks
1. Theory 40 60
2. Practical 60 60
Internal assessment: NA
External examinationTotal Marks - 100
% age Marks
1. Theory 40 60
2. Practical 60 60
6.1 PASSING CRITERIA
a) Separate 33% pass in both Theory and Practical Seperately are necessary.
a) Separate 33% pass in both Theory and Practical Seperately are necessary.
7. COURSE CONTENTS Syllabus
Unit Contents Theory Practical
Importance of l Visit to establishment to get familiar
Housekeeping with the role of housekeeping
department.
Organisation chart and
functions of l Make a list of activities which a house
housekeeping keeper must look after in any
establishment
Personal grooming and
etiquette l Prepare a report on job specification
and description of various house-
Cleaning, cleaning keeping personnel.
material and equipment
To talk to various establishment care-
Laundry in a house takers/housekeeping/workers to find
keeping unit. out details of their duties,
responsibilities and the problems l Requirements, types, faced.
maintenance and
distribution of linen l State and list the requirement for a
Personal hygiene and cleaning unit or laundry unit attached
clothing to an establishment.
Collection and disposal Laundering of different types of fabrics
of wastes. and linen.
Elemens and principles Maintaining records and stock
of Art. registers for consumables and
nonconsumbles, expenditure
Colour and its use.
in different rooms.
Space organisation. l Observe neighbours and list their
furniture, furnishing, problems due to neglect of personal
accessories and lighting. hygiene.
Flower arrangement, floor l Visit hospitals/clinics and list the
decoration and indoor disease caused due to neglect of
plants personal hygiene.
Maintenance of premises l List the activities necessary for
maintaning good personal hygiene
a. Plumbing which are. Observe five people and
b. Electrical administer a questionnaire and
give suggestions.
Pest control and
erradication. l Prepare a first aid box.
Environmental hygiene l Learn to operate fire extinguishers
and sanitation and to report any emergency.
Record keeping l Practice various means of
eradication of pests like
cocroaches, mosquitoes, white ants
etc.
Make a scrap book with cutting
from magazines regarding furniture
arrangement.
Make a colour wheel and colour
schemes
Visit showrooms, hotels, guest
houses, houses and observe
the following.
1. Furniture arrangement
2. Furnishing
3. Accessories
4. Lighting
5. Floor covering
6. Indoor plants etc.l Make flower arrangements using fresh
flowers, dry twigs, foliage and try to
arrange them at home every day.
Prepare designs and make rangolis for
various occasions and areas.
Practice simple home repairs such as
replacing washers, fuse, plugs, and bulbs.
Clean and polish floors and floor covering
| Home |Unit Contents Theory Practical
Importance of l Visit to establishment to get familiar
Housekeeping with the role of housekeeping
department.
Organisation chart and
functions of l Make a list of activities which a house
housekeeping keeper must look after in any
establishment
Personal grooming and
etiquette l Prepare a report on job specification
and description of various house-
Cleaning, cleaning keeping personnel.
material and equipment
To talk to various establishment care-
Laundry in a house takers/housekeeping/workers to find
keeping unit. out details of their duties,
responsibilities and the problems l Requirements, types, faced.
maintenance and
distribution of linen l State and list the requirement for a
Personal hygiene and cleaning unit or laundry unit attached
clothing to an establishment.
Collection and disposal Laundering of different types of fabrics
of wastes. and linen.
Elemens and principles Maintaining records and stock
of Art. registers for consumables and
nonconsumbles, expenditure
Colour and its use.
in different rooms.
Space organisation. l Observe neighbours and list their
furniture, furnishing, problems due to neglect of personal
accessories and lighting. hygiene.
Flower arrangement, floor l Visit hospitals/clinics and list the
decoration and indoor disease caused due to neglect of
plants personal hygiene.
Maintenance of premises l List the activities necessary for
maintaning good personal hygiene
a. Plumbing which are. Observe five people and
b. Electrical administer a questionnaire and
give suggestions.
Pest control and
erradication. l Prepare a first aid box.
Environmental hygiene l Learn to operate fire extinguishers
and sanitation and to report any emergency.
Record keeping l Practice various means of
eradication of pests like
cocroaches, mosquitoes, white ants
etc.
Make a scrap book with cutting
from magazines regarding furniture
arrangement.
Make a colour wheel and colour
schemes
Visit showrooms, hotels, guest
houses, houses and observe
the following.
1. Furniture arrangement
2. Furnishing
3. Accessories
4. Lighting
5. Floor covering
6. Indoor plants etc.l Make flower arrangements using fresh
flowers, dry twigs, foliage and try to
arrange them at home every day.
Prepare designs and make rangolis for
various occasions and areas.
Practice simple home repairs such as
replacing washers, fuse, plugs, and bulbs.
Clean and polish floors and floor covering
| HOME |
1. INTRODUCTION
It is becoming common for people to go out for a dinner or a snack. The roadsides are dotted by dhabas serving hot, wholesome meals. In order to cater to this growing business of catering, it becomes essential to have trained personnel who understand food science and the importance of maintaining hygiene in places where food is prepared and Served.
2. OBJECTIVES
After going through this course, you will be able to -
familarise with the basics of food science;
impress upon them the importance of hygiene;
acquaint with the various service styles;
set up and manage your own catering unit.
After going through this course, you will be able to -
familarise with the basics of food science;
impress upon them the importance of hygiene;
acquaint with the various service styles;
set up and manage your own catering unit.
3. JOB OPPORTUNITIES
1 self employment: i) as a restuarant owner
ii) as a dhaba owner
iii) supplier of packed (dhaba) meals
2. wage employment: as a worker in a catering unit
1 self employment: i) as a restuarant owner
ii) as a dhaba owner
iii) supplier of packed (dhaba) meals
2. wage employment: as a worker in a catering unit
4. COURSE DURATION :
1year; The credit can be transfered against any one academic couse.
1year; The credit can be transfered against any one academic couse.
4.1 SCHEME OF STUDY
Theroy – 40%
Practical – 60%
Theroy – 40%
Practical – 60%
5. ENTRY LEVEL QUALIFICATIONS
Education : Class X pass
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment : NA
External examination
Total Marks - 100
1. Theory 40
2. Practical 60
Internal assessment : NA
External examination
Total Marks - 100
1. Theory 40
2. Practical 60
6.1 PASSING CRITERIA
Separate pass (33%) in both Theory and Practical
| Home |Separate pass (33%) in both Theory and Practical
| HOME |
Food Processing (358)
1. INTRODUCTION
In this day and age it has become imperative to process and preserve the food being produced in one porticular area in order to make it available to people in other areas. This has given rise to a very important industry of food processing which is being done both on a large scale as well as on a small scale i.e., as a cottage industry. It has thus become necessary to train presonnel to set up and run these enterprises.
2. OBJECTIVES
After going through the course, the students will be able to,
familiarze themselves with effect of prcoessing on nutrients;
develop skill in the various methods of food processing;
acknowledge the importance of proper packaging and labelling of products;
develop enterpreneurial skills in setting up and running an enterprises.
After going through the course, the students will be able to,
familiarze themselves with effect of prcoessing on nutrients;
develop skill in the various methods of food processing;
acknowledge the importance of proper packaging and labelling of products;
develop enterpreneurial skills in setting up and running an enterprises.
3. JOB OPPORTUNITIES
1. self employment: i) as owner of a small food processing unit
2. wage imployment i) as a worker in a food processing unit
ii) as a trainer / teacher
1. self employment: i) as owner of a small food processing unit
2. wage imployment i) as a worker in a food processing unit
ii) as a trainer / teacher
4. COURSE DURATION
1 yr, The credit can be transfered against any one academic course.
1 yr, The credit can be transfered against any one academic course.
4.1 SCHEME OF STUDIES
Theory : 40%
Practical : 60%
Theory : 40%
Practical : 60%
5. ENTRY LEVEL QUALIFICATIONS
Education : Class X pass
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment: NA
External examination % age Marks
1. Theory 40 40
2. Practical 60 60
Internal assessment: NA
External examination % age Marks
1. Theory 40 40
2. Practical 60 60
6.1 PASSING CRITERIA
a) 33% in Theory
b) 33% in Practical
separate pass in both Theory and Practical are necessary.
a) 33% in Theory
b) 33% in Practical
separate pass in both Theory and Practical are necessary.
7. syllAbus
Book - 1: Food Science and Quality Control
Unit/Lesson Theory (40%) Practical (60%)
1. Foods - composition Pick food item which are used at home
(Carbohydrates, Protien, minerals for their major nutrients
vitamins)
Cooking methods: Observation of effect of different methods
Effect of cooking on sensory of cooking on colour, appearence, texture,
attributes, shelf life and nutritive taste and shelf life at home eg. frying of
Value. vegetables and fruits.
2. Quality assurance: Select any 4 food materials to study
What, when and where to purchase characteristic of good selection
Food materials.
Adulterants in food. Simple test for adulterants in food-
Cereals milk, ghee, spices
3. Food safety Test any four food items at home for
Physical-quality, chemical physical quality preservative properties
preservatives, microbiological and bacterial growth.
and other types of growth. Food
laws and Regulation ISI, FPO, PFA,
Codex Alimentarius.
4. Consummerism Prepare a scrap book
Consumer protection/ using newspaper
forums/education cuttings in any article on consumerism
consumer protection, consumer forum
consumer education
Book - 1: Food Science and Quality Control
Unit/Lesson Theory (40%) Practical (60%)
1. Foods - composition Pick food item which are used at home
(Carbohydrates, Protien, minerals for their major nutrients
vitamins)
Cooking methods: Observation of effect of different methods
Effect of cooking on sensory of cooking on colour, appearence, texture,
attributes, shelf life and nutritive taste and shelf life at home eg. frying of
Value. vegetables and fruits.
2. Quality assurance: Select any 4 food materials to study
What, when and where to purchase characteristic of good selection
Food materials.
Adulterants in food. Simple test for adulterants in food-
Cereals milk, ghee, spices
3. Food safety Test any four food items at home for
Physical-quality, chemical physical quality preservative properties
preservatives, microbiological and bacterial growth.
and other types of growth. Food
laws and Regulation ISI, FPO, PFA,
Codex Alimentarius.
4. Consummerism Prepare a scrap book
Consumer protection/ using newspaper
forums/education cuttings in any article on consumerism
consumer protection, consumer forum
consumer education
| Home |
| HOME |
1. INTRODUCTION
Good childcare facilities for young, non school going children has become a must as more and more young mothers have started working. Such facilities not only take physical care of the children but also look after the mental or cognitive needs of the children under their care. Hence there is a great need to develop trained personnel to run such play centres.
2. OBJECTIVES
After going through this course the student will be able to–
develop an understanding of development of a child;
have knowledge of nutritional needs of children;
develop an understanding of creative needs of children;
develop entreprenurial skill in setting up and running a child care centre.
develop an understanding of development of a child;
have knowledge of nutritional needs of children;
develop an understanding of creative needs of children;
develop entreprenurial skill in setting up and running a child care centre.
3. JOB OPPORTUNITIES
1. self employment i) as a play centre owner
2. wage imployment ii) as a worker in centres like balwadi, angawadi, etc.
2. wage imployment ii) as a worker in centres like balwadi, angawadi, etc.
4. COURSE DURATION
1 Yr course. The credit can be transfered as aganist any academic course.
1 Yr course. The credit can be transfered as aganist any academic course.
4.1 SCHEME OF STUDIES
Theory – 40% Practical – 60%
Theory – 40% Practical – 60%
5. ENTRY LEVEL QUALIFICATION
Education : Class X pass
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment : NA
External examination
Total Marks - 100
1. Theory 40
2. Practical 60
Internal assessment : NA
External examination
Total Marks - 100
1. Theory 40
2. Practical 60
6.1 PASSING CRITERIA
Play Centre Management
(359)
1. INTRODUCTION
Good childcare facilities for young, non school going children has become a must as more and more young mothers have started working. Such facilities not only take physical care of the children but also look after the mental or cognitive needs of the children under their care. Hence there is a great need to develop trained personnel to run such play centres.
2. OBJECTIVES
After going through this course the student will be able to–
l develop an understanding of development of a child;
l have knowledge of nutritional needs of children;
l develop an understanding of creative needs of children;
l develop entreprenurial skill in setting up and running a child care centre.
3. JOB OPPORTUNITIES
1. self employment i) as a play centre owner
2. wage imployment ii) as a worker in centres like balwadi, angawadi, etc.
4. COURSE DURATION
1 Yr course. The credit can be transfered as aganist any academic course.
4.1 SCHEME OF STUDIES
Theory – 40% Practical – 60%
5. ENTRY LEVEL QUALIFICATION
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment : NA
External examination
Total Marks - 100
%age Marks
1. Theory 40 40
2. Practical 60 60
6.1 PASSING CRITERIA
a) 33% in Theory
b) 33% in Practical
separate pass in both Theory and Practical are necessary.
Play Centre Management
(359)
1. INTRODUCTION
Good childcare facilities for young, non school going children has become a must as more and more young mothers have started working. Such facilities not only take physical care of the children but also look after the mental or cognitive needs of the children under their care. Hence there is a great need to develop trained personnel to run such play centres.
2. OBJECTIVES
After going through this course the student will be able to–
l develop an understanding of development of a child;
l have knowledge of nutritional needs of children;
l develop an understanding of creative needs of children;
l develop entreprenurial skill in setting up and running a child care centre.
3. JOB OPPORTUNITIES
1. self employment i) as a play centre owner
2. wage imployment ii) as a worker in centres like balwadi, angawadi, etc.
4. COURSE DURATION
1 Yr course. The credit can be transfered as aganist any academic course.
4.1 SCHEME OF STUDIES
Theory – 40% Practical – 60%
5. ENTRY LEVEL QUALIFICATION
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment : NA
External examination
Total Marks - 100
%age Marks
1. Theory 40 40
2. Practical 60 60
6.1 PASSING CRITERIA
a) 33% in Theory
b) 33% in Practical
separate pass in both Theory and Practical are necessary.
7 SYLLABUS
PLAY CENTRE MANAGEMENT
Book - 1: Needs and Characteristics of Children (0-5 years)
Unit lesson Theory Practical
1. Needs of children (under fives) Observe children in your family and
physical foods, feeding enumerate their needs in terms of health,
Health, Psychological needs nutrition and play.
socio-emotional and intellectual
needs.
PLAY CENTRE MANAGEMENT
Book - 1: Needs and Characteristics of Children (0-5 years)
Unit lesson Theory Practical
1. Needs of children (under fives) Observe children in your family and
physical foods, feeding enumerate their needs in terms of health,
Health, Psychological needs nutrition and play.
socio-emotional and intellectual
needs.
2. Characteristics of children-life Observe and record the characteristics stages-Begining of life, infancy, of few children in the age range of three
babyhood, early childhood, to five years.
babyhood, early childhood, to five years.
3. Growth and development-meaning Identify one child at each stage of and principles, factors influencing development and list the skills the child growth, physical growth, has mastered.
development milestones of
children.
4. Early stimulation - meaning, Have a conversation with a baby in your
simultation activities, kinds of neighbourhood for some time and list
stimulation, motivating children down the repsonses
below three years and 3-5 years.
development milestones of
children.
4. Early stimulation - meaning, Have a conversation with a baby in your
simultation activities, kinds of neighbourhood for some time and list
stimulation, motivating children down the repsonses
below three years and 3-5 years.
Book - 2: Play Centre and its Programme
Unit Lesson Theory (60%) Practical (40%)
1. Play centre-meaning-need and basis, — Visit a preschool, observe and record
unique features of a play centre-what its play way features.
it should do? Difference between a
preschool and a play centre. What
to look for in a play centre — List five play experiences that helped
a child develop concepts or ideas
Unit Lesson Theory (60%) Practical (40%)
1. Play centre-meaning-need and basis, — Visit a preschool, observe and record
unique features of a play centre-what its play way features.
it should do? Difference between a
preschool and a play centre. What
to look for in a play centre — List five play experiences that helped
a child develop concepts or ideas
about objects.
2. Play, play space and play — Observe five children below five
equipment-meaning, values years and report different
types and characteristics. types of play involved by them
Play space-importance, out-door — Visit a toy shop and list the items
and indoor space, arrangement. of equipment suitable for children
play equipment-importance, in a play centre.
3. Components of play centre out- — Organise creative activities with
door and indoor play, physical few children in your community and
exercise, games and dramatization, file their products.
informal talk, science experiences,
music and stories, structured and — Develop a dialogue on any two
unstructured activities and common objects with a child.
experience promoting love for (below 3 years and 3-5 years).
nature. — Collect few songs, stories and
games for children below 5 years of
age group.
4. Feeding programme-objectives — Observe a feeding programme in a
and scope, steps involved in nearby preschool.
planning, organising and
evaluating, factors to be
considered in feeding children.
2. Play, play space and play — Observe five children below five
equipment-meaning, values years and report different
types and characteristics. types of play involved by them
Play space-importance, out-door — Visit a toy shop and list the items
and indoor space, arrangement. of equipment suitable for children
play equipment-importance, in a play centre.
3. Components of play centre out- — Organise creative activities with
door and indoor play, physical few children in your community and
exercise, games and dramatization, file their products.
informal talk, science experiences,
music and stories, structured and — Develop a dialogue on any two
unstructured activities and common objects with a child.
experience promoting love for (below 3 years and 3-5 years).
nature. — Collect few songs, stories and
games for children below 5 years of
age group.
4. Feeding programme-objectives — Observe a feeding programme in a
and scope, steps involved in nearby preschool.
planning, organising and
evaluating, factors to be
considered in feeding children.
Book - 3: Functioning of a Play Centre
Unit Theory (60%) Practical (40%)
1. Planning and conducting programmes Prepare a list of titles or play way
concept, principles, long and short themes for different age groups.
term planning, programmes for
different age groups.
Unit Theory (60%) Practical (40%)
1. Planning and conducting programmes Prepare a list of titles or play way
concept, principles, long and short themes for different age groups.
term planning, programmes for
different age groups.
2. Play centre personnel. Qualifications, Discuss with a play school teacher to
personal qualities and responsibilities know her responsibilities towards
staff-parent relationship, children.
teacher evaluation, parent evaluation.
personal qualities and responsibilities know her responsibilities towards
staff-parent relationship, children.
teacher evaluation, parent evaluation.
3. Handling young children-habit Interview five mothers to know the
formation, principles, ways of factors that lead to successful habit
strengthening habits, disciplinary formation. Meet about 20 parents and
techniques, types, characteristics, list the rewards and deprivation methods
behavior problems causes and types adopted by them.
formation, principles, ways of factors that lead to successful habit
strengthening habits, disciplinary formation. Meet about 20 parents and
techniques, types, characteristics, list the rewards and deprivation methods
behavior problems causes and types adopted by them.
4. Register Records and Evaluation Note down the registers and records
importances, types of registers, maintained in a pre-school. Formulate a
importances, types of registers, maintained in a pre-school. Formulate a
maintenance and principles. Check-list of 10 questions to assess the
Evaluation, meaning and objectives programme of a play centre
of play centres.
5. Involvement of parents and Interview a play centre teacher to find
community in a play centre, play out the programmes organised for the
centre-home relations, parents involvement of the community.
involvement-scope and methods.
Community involvement
Role of Mahila mandals and
other support services.
Evaluation, meaning and objectives programme of a play centre
of play centres.
5. Involvement of parents and Interview a play centre teacher to find
community in a play centre, play out the programmes organised for the
centre-home relations, parents involvement of the community.
involvement-scope and methods.
Community involvement
Role of Mahila mandals and
other support services.
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Hotel Front Office Operations (360)
1. INTRODUCTION
With travel increasing day-by-day, whether it is for business, pleasure or for any other reason, there is a mushrooming growth of hotels-big and small. At the same time there is a demand for people to work in these hotels. Most people working in smaller hotels learn on the jobs which proves expensive. Hence there is a growing demand for trained persons who are able to perform the basic front office operations in a hotel, efficiently.
2. OBJECTIVES
After going through this course, the student will be able to:
acquaint with various categories of hotels;
acquaint with various departments of a hotel;
develop a sense of work ethcis.
develop a pleasing manner while dealing with the customers.
acquaint with various categories of hotels;
acquaint with various departments of a hotel;
develop a sense of work ethcis.
develop a pleasing manner while dealing with the customers.
3. JOB OPPORTUNITIES
1. wage employment: as a junior front level worker in any establishment.
4. Course duration
1 Yr The credit of can be transfered aganist any one academic course.
1 Yr The credit of can be transfered aganist any one academic course.
4.1 SCHEME OF STUDY
Theory Practical
40% 60%
Theory Practical
40% 60%
5. ENTRY LEVEL QUALIFICATION
Education : Class X pass`
Education : Class X pass`
6. SCHEME OF EVALUATION
Internal assessment: 20 marks
External examination
Total Marks - 100
1. Theory 40% 40 marks
2. Practical 40% 40 marks
Internal assessment: 20 marks
External examination
Total Marks - 100
1. Theory 40% 40 marks
2. Practical 40% 40 marks
6.1 PASSING CRITERIA
a) 33% in Theory
b) 33% in Practical
c) 33% in Internal Assessment
Separate pass in Theory, Practical and internal assessment is necessary.
Syllabus
a) 33% in Theory
b) 33% in Practical
c) 33% in Internal Assessment
Separate pass in Theory, Practical and internal assessment is necessary.
Syllabus
8. COURSE CONTENTS
Unit Contents Theory Practical
Introduction — Brief history and evolution, — 3 weeks apprenticiship
to Hotel — Types. at a hotel attached to an AVI
— Various departments.
— Room as a commodity and
different types, types of rates,
— Various Plans - EP, CP, AP,
and MAP.
Introduction to — Introduction, importance
Front Office and role,
— Sections of Front Office,
— Staff organisation in the
department,
— Hierarchy patterns,
— Co-ordination with other
departments
Qualities of Front — Role, Qualities,
Office Staff — Telephone manners.
Reservations — Need, Modes, Procedure
— Reservation - Amendments/
Cancellations
— Filling and storage of reservation
records,
— Group reservations,
— Arrival list, Blocking of rooms,
— No shows,
— Alphabetical codes.
Reception — Basic knowledge
— Check-in procedure, Registration card,
— Allotting a room, Handing over of keys/key
cards etc.,
— Showing the room and welcome call,
— Circulation of information,
— Arrival/Departure register,
— C - Form
— Scanty baggage and their
registration, Group check-in,
— Change of room, Departure procedure,
— Control Activities/Statistics
— Calculation of room position
— Housekeeping discrepancy report,
— Updating of Whitney racks,
— Key check/key control,
— VIP report,
— Night receptionist room report,
— Room count, House count,
Revenue, Occupancy percentage,
— Double occupancy,
Information — Handling of guests’ request &
complaints, Take and deliver messages,
— Sort and deliver mail,
— General information about the
hotel, city, state, country.
Guest
Relations — Guest Relation’s register,
— Handle a VIP arrival,
— Guest history card.
Front Office — Guest Billing, The billing procedure,
cash — Check-in/Check-out time,
— Guest time
- weekly bill,
- bill through NCR machine,
- computerized billing
— Guest departure,
— Modes of payments
— Encashment of foreign currency
— Various formats
- Restaurant checks, Telephone
vouchers, Miscellaneous
vouchers, Cash receipt vouchers,
— Paid outs, Allowances and discounts,
— Safe deposit vaults.
Night — Role of a night auditor,
auditing — Process, Adjustments,
— Compiling complete sales
summary of the hotel,
— Other responsibilities of night
auditor.
Bell Desk — Handling of guest baggage
and role
- On arrival, On departure,
- Groups, Tagging of baggage,
- Scanty baggage,
— Circulating information from reception
— Cloak/left luggage room,
— Paging,
— Stamps/medicines/errand jobs.
Telephones — Importance,
— Arrival/Departure procedure,
— Types of Calls
— Complaint handling.
— Secrecy.
Emergency — Drunk guest,Fire,Theft,
situations
- Guest, Hotel property,
- Loss/breakage, Lost and Found,
- IIIness and Accidents,
- Loss of life.
- First aid
PLEASE NOTE:
— The above syllabus has been designed to give the students a working knowledge of the Front Office at the starting level. It is not an exhaustive course on the subject by any means. As such this material does not make the students an expert of Front Office.
— The students are advised to attach themselves with a hotel or arrange an induction or vocational training program of at least one month after going through this material.
— The formats given in the study materials are to familiarize them with the procedures. Although similar, they might differ from hotel to hotel and may not confirm to any regulatory body.
| Home |Unit Contents Theory Practical
Introduction — Brief history and evolution, — 3 weeks apprenticiship
to Hotel — Types. at a hotel attached to an AVI
— Various departments.
— Room as a commodity and
different types, types of rates,
— Various Plans - EP, CP, AP,
and MAP.
Introduction to — Introduction, importance
Front Office and role,
— Sections of Front Office,
— Staff organisation in the
department,
— Hierarchy patterns,
— Co-ordination with other
departments
Qualities of Front — Role, Qualities,
Office Staff — Telephone manners.
Reservations — Need, Modes, Procedure
— Reservation - Amendments/
Cancellations
— Filling and storage of reservation
records,
— Group reservations,
— Arrival list, Blocking of rooms,
— No shows,
— Alphabetical codes.
Reception — Basic knowledge
— Check-in procedure, Registration card,
— Allotting a room, Handing over of keys/key
cards etc.,
— Showing the room and welcome call,
— Circulation of information,
— Arrival/Departure register,
— C - Form
— Scanty baggage and their
registration, Group check-in,
— Change of room, Departure procedure,
— Control Activities/Statistics
— Calculation of room position
— Housekeeping discrepancy report,
— Updating of Whitney racks,
— Key check/key control,
— VIP report,
— Night receptionist room report,
— Room count, House count,
Revenue, Occupancy percentage,
— Double occupancy,
Information — Handling of guests’ request &
complaints, Take and deliver messages,
— Sort and deliver mail,
— General information about the
hotel, city, state, country.
Guest
Relations — Guest Relation’s register,
— Handle a VIP arrival,
— Guest history card.
Front Office — Guest Billing, The billing procedure,
cash — Check-in/Check-out time,
— Guest time
- weekly bill,
- bill through NCR machine,
- computerized billing
— Guest departure,
— Modes of payments
— Encashment of foreign currency
— Various formats
- Restaurant checks, Telephone
vouchers, Miscellaneous
vouchers, Cash receipt vouchers,
— Paid outs, Allowances and discounts,
— Safe deposit vaults.
Night — Role of a night auditor,
auditing — Process, Adjustments,
— Compiling complete sales
summary of the hotel,
— Other responsibilities of night
auditor.
Bell Desk — Handling of guest baggage
and role
- On arrival, On departure,
- Groups, Tagging of baggage,
- Scanty baggage,
— Circulating information from reception
— Cloak/left luggage room,
— Paging,
— Stamps/medicines/errand jobs.
Telephones — Importance,
— Arrival/Departure procedure,
— Types of Calls
— Complaint handling.
— Secrecy.
Emergency — Drunk guest,Fire,Theft,
situations
- Guest, Hotel property,
- Loss/breakage, Lost and Found,
- IIIness and Accidents,
- Loss of life.
- First aid
PLEASE NOTE:
— The above syllabus has been designed to give the students a working knowledge of the Front Office at the starting level. It is not an exhaustive course on the subject by any means. As such this material does not make the students an expert of Front Office.
— The students are advised to attach themselves with a hotel or arrange an induction or vocational training program of at least one month after going through this material.
— The formats given in the study materials are to familiarize them with the procedures. Although similar, they might differ from hotel to hotel and may not confirm to any regulatory body.
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1. Introduction
Poulry farming in India was mostly a backyard venture till 1960s. Indigenous chicken constituted the major share. Their productivity was around 60-70 eggs per bird per year. During the past three decades the poultry scenario in the country has changed dramatically. Today poultry farming has transformed itself into an organized industry. It plays a major role in the fight against malnutrition and poverty among the rural masses of our country. The importance of poultry sector in solving the problems of unemployment and under-employment is well-conceived by planners and personnel in the developmental programmes. Among the livestock vocations poultry farming requires only less capital investment and it is same time has in added advancing ensuring quick returns.
2. Objectives:
After reading this course you will be able to:
know about poultry production in India.
know the fowl, its classification and principle behind poultry breeding.
understand the management of chicks, growers, layers.
understand the poultry nutrition and feeding of poultry , etc disease and the centres of disease.
to develope entrepreniual skills in poultry farming.
know about poultry production in India.
know the fowl, its classification and principle behind poultry breeding.
understand the management of chicks, growers, layers.
understand the poultry nutrition and feeding of poultry , etc disease and the centres of disease.
to develope entrepreniual skills in poultry farming.
3. Job Oppurtunity
self employment - as owner of poultry farm
wage employment - as a worker in poultry farm.
self employment - as owner of poultry farm
wage employment - as a worker in poultry farm.
4. Duration :
One year
One year
4.1 Scheme of Studies : Theory : 60%
Practical : 40%
Practical : 40%
5. Entry Qualification :
10th/matric passed with Science Background.
Level : Senior Secondary Course
10th/matric passed with Science Background.
Level : Senior Secondary Course
6. Passing Criteria
Sr. Secondary: 33% seperatelly in theory and practical.
Sr. Secondary: 33% seperatelly in theory and practical.
7. Course content
Poultry Farming - I
Poultry Production in India, Biology of Fowl, Classification of Poultry Breeding, Principle of Poultry Breeding, Incubation Practices, Systems of Rearing Poultry, Housing and Equipments, Management of Chicks, Management of Growers, Management of Layer
Poultry Farming - I
Poultry Production in India, Biology of Fowl, Classification of Poultry Breeding, Principle of Poultry Breeding, Incubation Practices, Systems of Rearing Poultry, Housing and Equipments, Management of Chicks, Management of Growers, Management of Layer
Poultry Farming - II
Management of Breeding stock, Management of Broilers, Fundamentals of Poultry Nutrition, Feeding of Poultry, Processing and Preservation of eggs, Processing and Preservation of Poultry Meat, Diseases of Poultry, Prevention and Control and Poultry Diseases, Commercial Poultry Operation
| Home |Management of Breeding stock, Management of Broilers, Fundamentals of Poultry Nutrition, Feeding of Poultry, Processing and Preservation of eggs, Processing and Preservation of Poultry Meat, Diseases of Poultry, Prevention and Control and Poultry Diseases, Commercial Poultry Operation
| HOME |
1. Introduction
Soil is an important natural resource which forms a basis for agriculture. For efficient management of this soil, fundamental knowledge about soil, its behavior and its influence on crop growth is required. Plants require nutrient for their successful growth. The essential plant nutrients and their major role in the growth and development of plants are described in order to identify the principal factor limiting the crop production. Fertilizers and manures are used to supply plant nutrients. It is very important to learn about fertilizers and manures, since they are not only important in agriculture but also in environmental safety.
2. Objectives
After going through this course, you will be able to -
know the process of soil formation, different types of soils, properties, and related problems.
to know the role of nutrients and fertilizers and the effect on soil and crops.
to determine and detect the soil problems.
After going through this course, you will be able to -
know the process of soil formation, different types of soils, properties, and related problems.
to know the role of nutrients and fertilizers and the effect on soil and crops.
to determine and detect the soil problems.
3. Job Opportunities
i) Self employment - as soil tester
ii) Wage employment - work in any soil testing lab.
i) Self employment - as soil tester
ii) Wage employment - work in any soil testing lab.
4. Course Duration
1 Year
1 Year
4.1 Scheme of Studies
(a) Theory 60%
(b) Practicals 40%
5. Entry Qualification
10th passed or equivalent
6. Passing Criteria
33% seperatel in theory and Practical
(a) Theory 60%
(b) Practicals 40%
5. Entry Qualification
10th passed or equivalent
6. Passing Criteria
33% seperatel in theory and Practical
7. CONTENTS
A Theory
Soils, & Rocks : Definition, importance of soil, components of soil
A Theory
Soils, & Rocks : Definition, importance of soil, components of soil
phic Rocks, Minerals
Soil Formation : Wheathering, factors or soil formation, soil profile
Soils of India, Properties of Soil : Soils of India, Physical properties, soil-
: Chemical properties of soil-
Biological properties of soil-
Module II Soil Related Problem
Units 1Physical problems : Highly permeable-low permeable soils, surface crusting, sub-solid hardpan, fluffyness.
Units 2 Chemical problems : Salinity, sodicity, acidity
Module III Soil Nutrients and Their Major role
Units 1 Essential Plant nutirents
Units 2 Soil fertility
Units 3 Macronutrients : Nitrogen Phosphorous, Potassium, important factors affecting the plant availability
Units 4 Secondary nutrients : Calcium, Magnesium, Sulphur, deficiency symptoms of secondary nutrients.
Units 5 Micronutrients : Zinc, Manganese, Copper, Iron, Molybdenum, Boron and Chlorine
Module IV Fertilizers and Their effect on soil and crop
Units 1 Fertilizers : Nitrogenous, Phosphatic. Potassic, secondary micronutrients and mixed or compound fertilizers.
Units 2 Organic manures : Animals and poultry manure, biological wastes, green manures.
Units 3 Bio-Fertilizers : Rhizobium, Azospirillum, Phospho bacterium
Units 4 Integrated nutrient : Need, concept and approaches.
Management
B. PRACTICALS
1. Description of an alluvial soil profile, black soil profile, red soil profile, laterite soil profile
2. Visit to a Geological Laboratory for identifying Rocks and Minerals, Visit to the Soil Survey Organisation
3. Estimation of soil texture by feel method
4. Estimation of soil bulk density by cylinder method
5. Description of bulk density of a soil clod by wax coating method
6. Description of particle density by cylinder method
7. Description of soil pore space
8. Charactersing soil colour by munsel colour chart
9. Description of soil moisture by gravimetric method
10. Determination of soil pH and electrical conductivity (EC) using portable pH and EC meters
11. Determination of soil pH using indicator solution and indicator paper
12. Determination of available nitrogen and phosphorus using a soil testing kit,
13. Estimation of available potassium using a soil testing kit
14. Visit to a Soil Testing Laboratory
15. Determination of lime requirement of acid soil
16. Estimation of gypsum requirement of alkali soil
17. Identification of fertilizers and study of physical characteristies of fertilizer
18. Visit to a fertilizer manufacturing factory, fertilizer mixing unit, fertilizer Control Organization
19. Preparation of neem cake coated urea, coaltar coated urea, gypsum coated urea
20. Placement of fertilizers under we and garden land conditions
21. Foliar spray of micronutrients
22. Preparation of vermicompost
23. Visit to a sewage treatment plant
24. Visit to a Municipal compost plant
Soil Formation : Wheathering, factors or soil formation, soil profile
Soils of India, Properties of Soil : Soils of India, Physical properties, soil-
: Chemical properties of soil-
Biological properties of soil-
Module II Soil Related Problem
Units 1Physical problems : Highly permeable-low permeable soils, surface crusting, sub-solid hardpan, fluffyness.
Units 2 Chemical problems : Salinity, sodicity, acidity
Module III Soil Nutrients and Their Major role
Units 1 Essential Plant nutirents
Units 2 Soil fertility
Units 3 Macronutrients : Nitrogen Phosphorous, Potassium, important factors affecting the plant availability
Units 4 Secondary nutrients : Calcium, Magnesium, Sulphur, deficiency symptoms of secondary nutrients.
Units 5 Micronutrients : Zinc, Manganese, Copper, Iron, Molybdenum, Boron and Chlorine
Module IV Fertilizers and Their effect on soil and crop
Units 1 Fertilizers : Nitrogenous, Phosphatic. Potassic, secondary micronutrients and mixed or compound fertilizers.
Units 2 Organic manures : Animals and poultry manure, biological wastes, green manures.
Units 3 Bio-Fertilizers : Rhizobium, Azospirillum, Phospho bacterium
Units 4 Integrated nutrient : Need, concept and approaches.
Management
B. PRACTICALS
1. Description of an alluvial soil profile, black soil profile, red soil profile, laterite soil profile
2. Visit to a Geological Laboratory for identifying Rocks and Minerals, Visit to the Soil Survey Organisation
3. Estimation of soil texture by feel method
4. Estimation of soil bulk density by cylinder method
5. Description of bulk density of a soil clod by wax coating method
6. Description of particle density by cylinder method
7. Description of soil pore space
8. Charactersing soil colour by munsel colour chart
9. Description of soil moisture by gravimetric method
10. Determination of soil pH and electrical conductivity (EC) using portable pH and EC meters
11. Determination of soil pH using indicator solution and indicator paper
12. Determination of available nitrogen and phosphorus using a soil testing kit,
13. Estimation of available potassium using a soil testing kit
14. Visit to a Soil Testing Laboratory
15. Determination of lime requirement of acid soil
16. Estimation of gypsum requirement of alkali soil
17. Identification of fertilizers and study of physical characteristies of fertilizer
18. Visit to a fertilizer manufacturing factory, fertilizer mixing unit, fertilizer Control Organization
19. Preparation of neem cake coated urea, coaltar coated urea, gypsum coated urea
20. Placement of fertilizers under we and garden land conditions
21. Foliar spray of micronutrients
22. Preparation of vermicompost
23. Visit to a sewage treatment plant
24. Visit to a Municipal compost plant
| Home |
| HOME |
1. Introduction
Our country is blessed with an abundance of fruit and vegetable crop. In order to avoid post harvest losses, it becomes imperative to preserve the product. As a result food preservation industries have emerged everywhere. Alongside, the demand for trained personnel in the field has also increased substantially. Successful processing and preservation of foods can lead to number of economic activities like newer techniques of fruit and vegetable preservation, starting up a small- scale industry or production unit or developing new products, etc. But one must posses the required expertise and skills to run food preservation as a profitable business.
2. Objectives of the course:
After reading this course you will be able to
to understand the science involved in preservation
to employ the principles and techniques for preservation of fruits and vegetables.
to understand the science involved in preservation
to employ the principles and techniques for preservation of fruits and vegetables.
3. Job Opportunities
1) Wage employment:
purchase assistant, production supervisor, assistant quality control supervisor;
technical assistant; laboratory assistant, in food preservation industry, carrying centers.
instructor for food preservation and related work experience in schools, colleges, ITI’s and Polytechnics
sales representative of food industries
2) Self Employment
Running a small scale industry or production unit manufacturing various preserved products from vegetables and fruits.
Running hobby /demonstration classes
1) Wage employment:
purchase assistant, production supervisor, assistant quality control supervisor;
technical assistant; laboratory assistant, in food preservation industry, carrying centers.
instructor for food preservation and related work experience in schools, colleges, ITI’s and Polytechnics
sales representative of food industries
2) Self Employment
Running a small scale industry or production unit manufacturing various preserved products from vegetables and fruits.
Running hobby /demonstration classes
4. Course duration
One year: The credit can be transferred against any one academic course.
One year: The credit can be transferred against any one academic course.
4.1 Scheme of Studies:
percentage marks
theory 40 practical 60
percentage marks
theory 40 practical 60
5. Entry Qualification : Students who have passed Class 10
6. Scheme of examination:
Internal Assessment: 10 marks
External Examination: 90 marks
Practical: 50 marks
Theory: 40 marks
External Examination: 90 marks
Practical: 50 marks
Theory: 40 marks
7. Curriculum: Preservation of Fruits and Vegetables
Theory Practical
1. Introduction to Preservation History, Definition,
Need for preservation, Scope of preservation, Role of Government and food industry.
Theory Practical
1. Introduction to Preservation History, Definition,
Need for preservation, Scope of preservation, Role of Government and food industry.
2. Principles of preservation
Factors for food spoilage
Preservation by- removal of moisture; use of preservatives including sugar, salt, oil, vinegar, and other chemicals; use of heat; asepsis; acidity control
Food colors
Factors for food spoilage
Preservation by- removal of moisture; use of preservatives including sugar, salt, oil, vinegar, and other chemicals; use of heat; asepsis; acidity control
Food colors
3. Equipment’s commonly used
Equipment’s used for pre-preparation
Equipment’s used for preparation
Equipment’s used for packaging
Maintenance of equipment; Labeling
Equipment’s used for pre-preparation
Equipment’s used for preparation
Equipment’s used for packaging
Maintenance of equipment; Labeling
4. Selection of Raw material
Characteristics, Post harvest changes
Factors responsible for spoilage;
Control measures
Characteristics, Post harvest changes
Factors responsible for spoilage;
Control measures
Theory Practical
5. Preservation with sugar (Jams, Jelly and Marmalades) principle involved in preservation of
jam, jelly, and marmalade; selection of fruit; cooking of jam/jelly/marmalade; use of preservatives; filling and
bottling packaging of jars and bottles and labeling them Defects in jams,
jellies, marmalades criteria for evaluation
6. Preservation using salt, sugar, oil what are pickles; function of preservatives; selection of raw
material; method of preparation; evaluation of pickles evaluation 7. Preservation with sugar (Squash
and cordials, syrups) selection of fruit for squash; method of preparation; evaluation of squash;
cordials - preparation method evaluation of cordials syrups defects while making of synthetic syrups
8. Home scale drying of fruits and vegetables advantages of drying; methods of drying home scale dehydrator shade drying;
packaging; storage
material; method of preparation; evaluation of pickles evaluation 7. Preservation with sugar (Squash
and cordials, syrups) selection of fruit for squash; method of preparation; evaluation of squash;
cordials - preparation method evaluation of cordials syrups defects while making of synthetic syrups
8. Home scale drying of fruits and vegetables advantages of drying; methods of drying home scale dehydrator shade drying;
packaging; storage
Theory Practical
5. Preservation with sugar (Jams, Jelly and Marmalades)
principle involved in preservation of jam, jelly, and marmalade; selection of fruit; cooking of jam/jelly/marmalade;
use of preservatives; filling and bottling packaging of jars and bottles and labeling them Defects in jams,
jellies, marmalades criteria for evaluation
6. Preservation using salt, sugar, oil what are pickles; function of preservatives; selection of raw material; method of preparation;
evaluation of pickles evaluation
evaluation of pickles evaluation
7. Preservation with sugar (Squash and cordials, syrups) selection of fruit for squash; method of preparation; evaluation of squash; cordials - preparation method evaluation of cordials syrups defects while making of synthetic syrups
8. Home scale drying of fruits and vegetables advantages of drying; methods of dryinghome scale dehydrator shade drying; packaging; storage
8. Home scale drying of fruits and vegetables advantages of drying; methods of dryinghome scale dehydrator shade drying; packaging; storage
Theory Practical
9. Entrepreneurship in preservation of fruits and vegetables
Qualities of an entrepreneur selection and location of project arrangement of finance raw material procurement marketing waste utilization
9. Entrepreneurship in preservation of fruits and vegetables
Qualities of an entrepreneur selection and location of project arrangement of finance raw material procurement marketing waste utilization
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