Objective :
1. To recognize base materials, finishers, used in the construction of house hold equipments.
2. To understand the principles under lying the operation, use, care and storage of house hold equipment.
3. To create awareness about flower arrangement, table setting and consumer.
Unit - 1
(a) Need and Importance of House hold equipments as a course of study.
(b) Base material used in house hold equipment.
- Brass, steel, copper, allunimium, iron, plastic, glassware and potteries etc.
(c) Properties cleaning and finishing of different material used in household utensils.
Unit - 2
(a) To take care while selecting & Purchasing house hold equipments.
(b) Difference between traditional and modern equipment.
(c) Always for collecting information about equipments for the customers.
- Advertisement - Neighbor - Vendors & Sellers
- Pamphlets & leaflets - Radio - Film & Slides
- Posters & Demonstration - Show case
(d) Construction, working and maintenance of personal care equipment
- Massager - Curlers - Hair driers
- Steamers - Manicure & Pedicure equipments
Unit - 3
a. Preparation equipments of cooking
- Electrical equipments
1. Electric cooker 2. Mixer 3. Hand mixer
4. Refrigerator 5. Floor mill
Non Electrical equipment :
1. Pressure cooker 2. Food processor 3. Beater
4. Juice Extractor 5. Greater 6. Chopper
7. Piller 8. Chilly cutter 9. Nut cutter
10. Coconut Scrapper 11. Chopp & churn 12. Churner (Kitchen master)
Unit - 4
- Kitchen Equipment of Cooking
- Electrical Equipments
1. Coffee maker 2. Pizza maker 3. Toaster
4. Equity Toaster 5. Oven 6. Micro wave Oven
7. h-Ice creat maker
Non Electrical Equipments :
1. Cooking range 2. Gas oven 3. Sandwitch toster
4. Solar cooker 5. Dhokalia 6. Stand of Idli
7. Gas Tandur 8. Non stic cookware - Dhosa tava, frying pan Handy, cooker.
Unit - 5
a. Laundry Equipment / Electrical Equipment
1. Washing machine 2. Iron
Non Electric Equipment
1. Washing machine 2. Iron
b. Cleaning Equipment / Electric Equipment
1. Vacuum cleaner
Non Electric Equipment
1. Cleaning mop
PRACTICAL :
Use and cleaning of different equipment (with 5 racipes)
A. Electric Equipment :
1. Electric Cooker 2. Mixer 3. Hand mixer
4. Refrigerator 5. Floor mill 6. Coffee maker
7. Pizza maker 8. Toaster 9. Equity toaster
10. Oven 11. Micro wave oven 12. Ice cream maker
13. Washing machine 14. Iron 15. Vacuum cleaner
B. Non Electrical Equipment :
1. Pressure Cooker 2. Food processor 3. Beater
4. Juice Extractor 5. Greater 6. Chopper
7. Piller 8. Chilly cutter 9. Nut Cutter
10. Coconut Scrapper 11. Chopp & Churn 12. Churner (Kitchen master)
13. Cooking range 14. Gas oven 15. Sandwitch toaster
16. Solar cooker 17. Dhokalia 18. Stand of Idali
19. Gas Tandur 20. Non stic cookware - Dhosa tava, Frying pan, Handy, cooker.
C. Preparating a file a traditional and Modern Equipment of various brands.
Reference Book :
1. House hold Equipment - Peet, J.J. Pickellsornt m.g. & wol. I. H.
2. Economics & consumer - Gishan J.B. - America Co.
3. House hold Equipment Principle - Van Zanfe
4. Equipment in the home Harper & Row 1978 : Ehren Kranz, F. & Enman.
5. Equipment for Modern living - Johnston B.J.
6. Choosing and using home equipment - Berveriage E. Lowa State University publication.
7. Julia elements - Flower arrangement B.T. Batsford Ltd. London.
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Objectives :
1. To study the students about different food groups and major food.
2. To know the different nutrients of the foods and source of Nutrition.
3. To study the Cooking methods and to cook the food.
Unit - 1
1. Definition and Function of Food :
Food Group - Definition of balance diet,
- Relation of nutrition to health
- Nutritional Status.
- Importance of water (deficiency and Excess) in brief.
Unit - 2
2. Nutrients that furnish energy :
(a) Carbohydrates : (1) Composition of CHO (2) Classification of CHO
(3) Functions of CHO (4) Deficiency disease and excess of CHO
(5) Sources (6) Recommended daily allowances
(b) Fat : (1) Composition of Fat (2) Classification of Fat
(3) Functions of F at (4) Deficiency disease and excess of Fat
(5) Sources of Fat (6) Recommended daily allowances of Fat
(c) Nutrient that build body : Protein
(1) Composition of Protein (2) Classification of Protein
(3) Functions of Protein (4) Deficiency disease of Protein
(5) Sources of Protein (6) Recommended daily allowances of Protein
Unit - 3
3. Protective nutrients and regulating Nutrients (Vitamins)
(a) Fat soluble vitamins
- Vit A, D, E, K.
(b) Water soluble vitamins
- Vit B1, B2. Niacin. Vit B6 (Pyridoxine), Folic Acid, Cynocobalamin and Vit - C (in details)
- Composition, Classification, Functions, Deficiency diseases
and excess, sources and recommended
daily allowances.
Unit - 4
4. Minerals :
(a) Calcium - phospharus (b) Iron (c) Iodine
(d) Flourine (e) Sodium (f) Electrolytes
(g) Potassium (h) Magnesium
- Composition, function, deficiency diseases and excess, sources and recommended daily allowances
Unit - 5
5. Metabolism of Nutrients :
- Carbohydrates - Fat - Protein
6. Cooking methods :
- Reason for cooking - Methods of cooking - Effects of cooking on nutrients
7. Process improving food values :
- Retention of nutrients - Fermentation - Sprouting and Malting of cereals.
PRACTICAL
1. Calculation of Nutritive Value
2. Use of Various cooking methods like
- Roasting - Frying - Baking
- Grilling - Steaming
3. Low cost recipe
4. Roughage (Fiber) rich dishes
5. Carbohydrate rich dish
6. Protein rich dish
7. Fat rich dish
8. Vitamin - A rich dish
9. Vitamin - B1 rich dish (Thiamine)
10. Vitamin - B2 rich dish (Riboflavin)
11. Niacin rich dish
12. Iron rich dish
13. Calcium rich dish
14. Sprouting methods
15. Fermentation methods
16. Fancy Cookery
- Bakery - Salad making - Punjabi dishes
- South Indian dishes - Chaineese dishes - Maxican dishes
Reference Book :
1. Essential of food & Nutrition - Dr. M. Swaminathan
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Objectives :
1. The student will learn about the importance of clothing
2. They will learn the different methods of Laundry and its requirements.
3. They will knowledge about washing of different clothes.
4. They will know the different parts of Sewing machine
5. To aware the students about basic stitches, seams and Embroidery also.
6. The student will get knowledge of knitting
Unit - 1
1. Importance of clothing and Textile
2. Its relation with Home Science faculty
3. Sewing machine - its parts, care and its accessories
4. Common defects and its repairing
Unit - 2
5. Traditional Indian Embroidery
- Kantha of Bengal - Kashida of Bihar - Embroidery of Gujarat
- Kasuti of Karnataka - Kashida of Kashmir - Applique Craft of Orrisa (Patch-work)
- Phulkari of Punjab - Chikankari of Rajasthan
- Embroidery of Rajasthan - Chamba rumal of Himachal