FINANCIAL LITERACY AND BANKING - dveodisha.indveodisha.in › pdf › skill_subjects_for_autonomous_colleges_as_per_CBCS.pdf• Students can avail many opportunities in public sector,

1

FINANCIAL LITERACY AND BANKINGPAPER-I

(SEMESTER-III)Total Marks-50

(Credit-2)Theory-40

INTRODUCTION:

Opening up of the banking sector on account of reforms being pursued in thefinancial sector over the last decade has also made indelible impact on the bankingsector. Understanding, anticipating and managing risk and being viable have becomeimportant. Banks have become aware of each other and the possible impact their actionscan have on the market. Need for taking well informed decisions on product pricing hasnever been as evident as it is today. IT has made the job of back office- which wasotherwise a laborious routine - more accurate and easy. Speed of transaction hasincreased. Banks are able to centralize the documentation and processing of postsanction procedures in credit. Slowly and steadily branches have become more ofdelivery points and more customer oriented.

OBJECTIVES:

• To Know about the basics of Indian banking system• To have understanding on opening, operation and closing of Accounts• To know various types of customers and loans against deposit• To understand e-banking system such as Electronic transfer of funds• To understand various indicators of financial planning and asset management

EXPECTED OUTCOMES:

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

• Students can be self-employed through Private entrepreneurship

Unit-IBasics of Banking, Basics of Banking Skills, Basic principles of Banking,Structure of Indian Banking system

Unit-IIFunctions of banks:- Indian Banking: Recent Trends- e.banking- KYC norms

Unit-IIIVarious types of bank accounts, deposits and products offered by the bank,Procedure for account opening, operation & closing of accounts, Varioustypes of customers and operation of their accounts and Loan against deposits

Unit-IV

Writing of a cheque,crossing a cheque, Banker’s cheque,Basic information oncheque, Bank draft with drawal and deposit.

Unit-V ATMTravellerscheque, transaction through Automated Teller Machine(ATM), CoreBanking, Net Banking, RTGS and NEFT.

Practical Marks-10

Write a report on structure of a bank you have visited.

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PAPER-II(SEMESTER-IV)

Total Marks-50(Credit-2)Theory-40

Unit-IClient planner relationship, Gathering client data and Client objectives andneeds

Unit-IIPreparing the financial plan : Aspects and considerations, Professionalism& ethics in financial planning practices, Regulatory requirements and Risktolerance and client behavior

Unit-IIIAsset management, Personal financial statements and Financialmathematics(Time Value of Money)

Unit-IVEconomic environments and indicators, Forms of business ownerships,Way of taking title to property and Legal aspects of financial planning.

Unit-V• What is money laundering?• Prevention of Money Laundering Act (PMLA), 2002• RBI guidelines

Practical Marks-10

Report on benefit of e.banking for a student-client.

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3

HorticulturePAPER-I


(Credit-2)Theory-40

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

fruits, vegetables and ornamental flowers. It is an extremely diversified field with nearlyunlimited career opportunities in a variety of job settings. A large number of jobs requireknowledge and training in horticulture.

OBJECTIVES:• To know about concept and division of Horticulture• To have understanding on plantation of crops, spices, Medicinal and Aromatics

crops• To study details of cultivation aspects of different divisions of horticulture

Expected outcome:• The students can have a good foundation on horticulture which will help them to

be employed in different department of Agriculture• They can be self-employed and can have their own entrepreneurship

UNIT-I Horticulture:Meaning & definitionand division of Horticulture

UNIT-II Plantation crops, spices, medicinal and aromatic crops• Importance of plantation crops, spices, medicinal and aromatic crops

grown in India as well as in Odisha• Scope of plantation crops, classification of spices, medicinal and aromatic

plantsUNIT-III Details of cultivation aspects

Plantation crops:(With reference to origin, climate, soil, varieties, land preparationand propagation and transplantation)Coconut, Cashewnut and ArecanutSpices:(With reference to origin, climate, soil, varieties, land preparationand propagation and transplantation)Blackpeper, Coriander, Cinnamonand Cardamom

UNIT-IV MedicinalPlants:(With reference to origin, climate, soil, varieties, land preparationand propagation and transplantation)Aloevera, Brahmi, Aswagandha, Aromatic, Lemongrass and Pamarosa

UNIT- V Aftercare of Plantation of variety of crops:

Interculture, Nutrient management, Irrigation, Moisture conservation,Integrated pest and disease management, Intercropping, Harvest andpost-harvest care, Storage and processing and Value addition andbyproduct utilization

Practical Marks-10

Study of different preparation of land structures, study of different equipmentsand study of different farm complements.

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OBJECTIVES:• To have understanding on different fruits and vegetables cultivated in india• To study the management and preparation of soil with reference to nutrient

management• To have knowledge on integrated pest and disease control

UNIT-I Fruit cultivation in India with special reference to OdishaCultivation aspects – Major fruit crops:(With reference to climate, soil, land preparation, propagation &transplantation, inter-culture and nutrient management)

Mango, Banana, Citrus fruits, Guava, Sapota, Litchi, Papaya, Pine apple,Amla, Jack fruit

UNIT-II Introduction, role of vegetables in human nutrition, importance of vegetablecultivation, Present status and future prospects of vegetable cultivation inIndia as well as in Odisha, Classification of vegetable gardens and Off seasonvegetable cultivation.

Unit IIIDetail of vegetable cultivation of different vegetable(With reference to climate, soil, land preparation, propagation &transplantation, inter-culture and nutrient management)

Potato, Brinjal, Tamato, Cabbage, Curly flower, Beans and Different gourds

Unit IV Detail of Spice cultivation(With reference to climate, soil, land preparation, propagation &transplantation, inter-culture and nutrient management)

Chilly,Onion, Garlic, Turmeric and Ginger

Unit-V Integrated pest and disease control and managementIrrigation, Harvest & post-harvest management and Assimilating marketinginformation

Practical Marks-10

• Identification of plantation crops, spices, medicinal and aromatic plants• Studying different problems of plantation crops in orchards

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5

Modern Office ManagementPAPER-I


(Credit-2)Theory-40

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

central & an important place in every organization, especially with rapid industrialization.For efficient administration of a Modern Office with the help of the most moderntechniques, Services of trained Executive Secretaries, Secretaries, Personal Assistantsand Office Assistants are in great demand. Keeping in view the latest technology andmodern trends, a suitable career oriented training course is devised for aspirants.

OBJECTIVES:• To know the details about office layout and environment• To have understanding on office management

EXPECTED OUTCOME:• Students can avail many opportunities in public sector, corporate houses and

government organizations.• Students can outsource the services for self-employment.

Unit-1 Introduction:-• Meaning purposes, functions and importance of an Office• Office Manager : Qualification, functions, duties and responsibilities of an Office

Manager

Unit.II. Office Layout & Environment :-• Principles of layout• Types of office i.e. .centralized and decentralized office,

Open & closed office

Unit-III Office Management• Front Office Management• Customer relationship• Relation with superior/subordinate• Departments of a modern office.

Unit-IV Fundamentals of computer• Computer Basics• Word Processing• Spread Sheet

Unit-V Postal Service• Types of postal services,• Mailing different types of letters.• Electronic mail service,• File download, save and PDF

PracticalMarks-10

• Visiting nearest office (Govt. or private)• Preparation of an ideal Model office layout

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Unit-I Office Correspondence & employment• Noting and drafting: Meaning and Importance ,• Business Correspondence, style, design• Drafting business letters• Parts of Business letters – Heading inside address, salutation, Body of the letter,

complimentary close, signature, enclosure, Post script.Unit-II

• Style, design and drafting different types of government letters.• Drafting Letters for commercial and government offices.

Unit-III• Writing letters in different style and design to Bank, Insurance organization,

Agents and Debtors for collection of dues.• Writing circulars letter, enquiries, reply to enquiries, complaints and claims.

Unit-IV• Selection of career• Getting ready for employment• Various sources of service/employment• Employment Exchange, placement agency, media

Unit-V• Preparation of C.V.

Practical Marks-10

• Power Point Presentation

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7

Information & Communication TechnologyPAPER-I


(Credit-2)Theory-40

INTRODUCTION:

Graduate students in the Information and Communications Technology programwill develop in-depth specialized skills and can have worka future career growth in ITsector.OBJECTIVES:

• Students can learn the fundamentals of computer for digital literacy.• Students can have knowledge on Internet, browsing web pages and

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

EXPECTED OUTCOMES:Students can have better opportunities in the services like Data entryoperators, System Analysts, Web Designers and Computer programmers,Students can understand the use of ICT in Classrooms, Offices andManagements.

UNIT.I Digital Literacy:Understand the fundamentals of computing, Identify the components of acomputer,Identify the steps for starting & shutting down a computer, Usea mouse & keyboard,Understanding the Operating System and features,Manage files & folders and Perform basic file operations

UNIT-II Connect to the InternetBrowse web pages,Navigate websites,Creating and using email,Use searchengines

UNIT-IIIDesign, create and modify a range of business documents, Displaying DifferentViews of a Document, Creating and Saving a Document, Selecting, Modifying,Finding and Replace Text, Align Text Using Tabs,Display Text as List Items, ApplyBorders and Shading, Preview a document, and adjust its margins and orientation,Insert & Format a Table, Convert Text to a Table, Check Spelling and Grammar,Use the Thesaurus, Print with default or custom settings.

UNIT-IV Identify elements of the user interface, view a presentation,Save a presentation, use Microsoft PowerPoint help, Creating a BasicPresentation,Select a presentation type, enter text, edit text, format textplaceholders, add slides to a presentation, arrange slides, work withthemes, Formatting text on slides, apply character styles, formatparagraphs, Adding Graphical Objects to a presentation, Insert images intoa presentation, add shapes, Adding visual style to text in a presentation

UNIT-V E-Mail Messaging:Getting Started with Messaging, identify the user interface, identify the outlookribbon, identify the tabs and commands in the message form, using help, Creatingan email message, formatting, check spelling and grammar, attach a file,enhancean email, Sending and receiving email messages, read, reply to and forward,delete and print an email message, Organizing Email Messages, move emailmessages into folders, open and save anattachment, Managing contacts, add acontact, sorting and finding contacts, find the geographical location of a contact,update contacts

Practical Marks-10Construct a spreadsheet and populating Cell Data, Customize the Interface, Formatting Cells- Search Worksheet Data, Changing Fonts, Modify Rows and Columns, Managing Worksheetsand Workbooks, Applying Formulas and Functions, Inserting Currency Symbols, Mergingcells, Spell Check a Worksheet, Add Borders and Colour to Cells, Printing options to output achart, worksheet, workbook, according to specification.

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PAPER-IISEMESTER-IV


UNIT-I: DIGITAL LITERACY

Exploring OS Accessibility features,Going Wireless and setting up devicesNetworking Fundamentals, Use instant messaging, Perform onlinetransactions, Understand security settings, Identify best practices forsecuring online and network transactions,Identify measures to protectprivacy,Create& publish web pages

UNIT-II Computer Networks:Network Infrastructure - Internet, intranet, and extranet, Understand theOSI model, TCP/IP, Local area networks (LANs), Wide area networks(WANs)Network topologies and access methods, Network Hardware –switches, Routers, media types,Protocols and Services, Understand IPv4 &IPv6, Addressing names resolution & networking services.

UNIT-III Web Design:Basics of web page design using HTML - Create and view the web pages inbrowser,HTML Basic tags, Image tags, Frames, Forms, JavaScript andVBScript, Microsoft Expression Web, Web Site Design Scripting Tools,Hypertext, Authoring tools, E- Commerce

UNIT-IV Word Processing:Templates for Document Creation, Use the Mail Merge Feature includingEnvelopes and Labels, Creating Macros and Automating Tasks

UNIT-V Excel Worksheets:Linking Word Documents to Data in an Excel Worksheet, Send a DocumentOutline to Microsoft Office PowerPoint, Save and Share a Document forReview, understanding Track Changes and Comments, Comparing andMerging Document Changes

Practical Marks-10

Adding hyperlinks, Analyzing Data Using PivotTables and Pivot Charts, FilterData Using Slicers, Protect Files, Adding Comments to a cell, Share aWorkbook, Set Revision Tracking Review Tracked Revisions, Merge Workbooks,Administer Digital Signatures, Restrict Document Access, Inserting andmodifying smartart graphics to a presentation, Add multimedia elements,customize slide component animations, Customizing a slide show, annotate apresentation, create a presenter-independent slide show, set up a slide showto repeat automaticallyE mail Messaging:

Specify folder permissions, access another user's folder, send calendarinformation in an email message, delegate folder access to users, Customizingthe quick access toolbar, to-do bar and creating a folder home page,Personalizing Email - apply stationery and themes, creating and modifyingsignatures, configuring email security settings, Organizing items - group items,create search folders, apply conditional formatting, Back up items, add datafiles to a mail profile, change data file settings.

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9

Fashion TechnologyPAPER-I


(Credit-2)Theory-40

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

growing into a centre of innovation in garment and accessory design. Fashion technologyhas a wide scope for choosing a career.

OBEJECTIVES:• To know about Indian Textile Industry with special reference to Textile pipeline• To understand different terminology of textile design• To have knowledge and understanding on sewing techniques

EXPECTED OUTCOME:• Students can be placed in suitable textile industries as well as handicraft

industries.• Students can be self-employed through their own enterprises.

Unit-1Introduction to TextilesIndian Textile Industry, Major Production Segments of the Textile supplyChain, Textile Pipeline: Fiber to Consumer, Elements of Design, Principles ofDesign.

UNIT-II Textile DesignTextile Design Terminology, Introduction to Pencil Shading, Nature Drawing-Understanding Forms & Arrangements, Perspective Drawing, Concept of 2D &3D Forms, Design Repeat, Working with grids

UNIT-III Sewing TechniquesIntroduction to Sewing Machines- classification and identification, Needless &Threading mechanism, Common Machine problem, Hand Stitches.

UNIT-IV Introduction to International Fashion IndustryProfile of Indian Fashion Industry, Prominent Fashion Designers, FashionTerminology, Role of Fashion designer, Co-coordinator, merchandiser, stylistetc.

UNIT-V Introduction to Textile FibersFiber definition & classification, Fiber properties & End Use- Natural & Man-made, Different methods of fiber identification- physical examination, burningtest & chemicaltest, Common Natural and Manufactured Fibers.

Practical Marks-10

Operating Industrial Sewing Machine, Practice- Paper Worksheets on differentshapes,Types of Textures & Illustration techniques for textiles, Texturaleffects, use of textures in textile designing.

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Total Marks-50(Credit-2)

Theory-40UNIT- I Elements of Fashion Design

Dimensions of colour- hue, intensity and value, Colour wheel and its variousColor Schemes- primary, secondary, tertiary, quaternary,warm and coolcolours, analogous colours, complimentary and split complimentary,tints,tones and shades, achromatic and monochromatic colours, pastels and dusty,pastels - effect of these colour schemes, Effects of Colors- red, blue, green,yellow, orange, pink, purple, grey, black,white,Neutral Colour andcombination in clothes,

UNIT-IITypes of textures- thread pulling, thread crumple, thread rolling, paperdabbing, waxrubbing, wax drop, smoke, blade, leaf, flower, butterfly, lace,jute, thumb,matchstick,ponge, cabbage, potato, onion, chilly, lady finger, inkdrop, ink blow,drop ink, batik,leather, dry brush, mesh, comb, cloth dabbingetc.,Depicting textures (e.g., silk, satin, chiffon, denim, corduroy, velvet, knitetc.) andpatterns on paper, Repetition, gradation, radiation, dominance,unity, harmony, contrast, Proportion, balance & rhythm- its importance indesigning, Lines, Dots, Prints, Checks, silhouettes, colour, texture, etc.

UNIT- III Surface OrnamentationBasic embroidery stitches and variation- Back ,Chain , Cross , Blanket , Stem,Couching,Lazy daisy, Running, Rumanian, French Knot, Star filling, Trellis,Fish bone, Satin,Herringbone, Bundle, etc., Techniques of surface,ornamentation- embroidery, Tie & Dye, Block printing, screen printing, spraypainting, Fabric Painting, sequins, Development of samples using varioustechniques of surface ornamentation

UNIT-IV Introduction to Textile YarnsYarn Classification and Related Taxonomy, Yarn Spinning, Yarn Twist:Direction & Amount of Twist, Different types of yarns, Special Types of Yarns-Texturized & Novelty yarns, Yarn Numbering System- Direct & IndirectSystem, Sewing Threads- Properties & Uses, Thread Packages

UNIT-V Introduction to FabricsFabric and Related Taxonomy, Classification of fabrics, Overview of differentfabrics and their manufacturing- Woven, Knitted & Non-Woven

Practical Marks-10

Block figures-normal and fashion, Basic croqui drawing- all sizes, and allposes (front, back, side, ¾), Face analysis, Hands and feet, Features- eyes,nose, lips, ear, Hairstyles, Fleshing of block figures.

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11

Electrical Domestic AppliancesPAPER-I


(Credit-2)Theory-40

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

throughout the day to provide us the comfort and easiness of life that we deserve. We are reallygrateful to these appliances which are necessity of every home. And if you are grateful to suchappliances then you must care for them too.OBJECTIVES:

• To understand how electricity as a source of energy, electrical currents, mechanical andformal units.

• To know the difference between AC and DC voltage and current.• To understand the laws of electricity for DC circuits.• To have thorough knowledge on polyphase circuits and electrical instruments.

UNIT-I Current Electricity:Electricity as a source of energy, definition of resistance, voltage, current, power,energy and their units, Relation between electrical, mechanical and thermal units,Factors effecting resistance of a conductor, Temperature co-efficient of resistance,Difference between AC and DC voltage and current

UNIT-II DC Circuits:Ohm’s Law, Series and parallel resistance circuit and their equivalent resistance,Kirchhoff’s Laws and their applications.White stone Bridge and application.

UNIT-III AC Circuits: Generation of AC voltage, its generation and wave shape; Cycle,Frequency, Peak value ( Maximum value), Average value, Instantaneous value,R.m.s. value, Form factor, crest factor, Phase difference, Power & Power factor(leading and lagging), Identification of phase, neutral and earthing.Polyphase Circuits: Generation of three-phase voltages, phase sequence;Numbering of phases; Interconnection of phases; Star and Delta connection;Voltages and currents in star and delta connection; Comparison of star and deltaconnection. Power in three phase system.Instruments Construction and working principle of moving iron and moving coilvoltmeters and ammeters, Dynamometer type Wattmeter, Ohm meter, Megger,Earth Tester and Induction type energy meter – their circuit connection andapplication for measurement of electrical quantities.

UNIT-IV LTdistribution system and domestic wiring, Energy meters, Main Switches,Distribution BoxTypes of wiring – Cleat wiring, Casing and Capping, C.T.S./T.R.S. wiring, Metalsheath wiring, Conduit wiring and concealed wiring- their procedure of installation.Factor for selection of a particular wiring system; Importance of switch,Types ofSwitch(SPST/DPD/DP/MCB/RCCB) protection with fuse(thermal/WIRED/KITKAT/Glass cartridge/HRC) and importance of earthing inwiring system.

UNIT-VDifferent types of earthing, Routinecheckup and maintenance practices in earth pit,Safety factors and economy in wiring. Types of faults, their causes and remedies.Methods of finding numbers of circuits and circuit distribution by distribution boardsystem, Loop in system of wiring connections; IE Rules related to wiring. Singlephase wiring from three phase supply system. Three phase wiring in power circuitsin domestic use such as heaters and motors from three phase supply system.Differentiation of single phase and three phase system, advantages anddisadvantages

Practical Marks-10

Study of series resistive circuit, Study of parallel resistive circuit, Study ofseries and parallel connection of cells, Preparation of electrolyte for Lead Acidbattery and its charging and measurement of specific gravity with the help ofhydrometer

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UNIT-I Light fittings:Types of light fittings depending upon various usable aspects like spaceavailability, ornamental, room, outdoor, power consumption, temporaryrequirements and international standards. Comparison between differenttechnologies like conventional incandescent lamps, Tube lights, CFLs, LEDs, MetalHalide, Flash light & solar cells/Panels in common use. Common failures, repair &replacement.Table Lamp and Tube Light:Construction, working principles and use of Table Lamp, Night Lamp and TubeLight, Common faults, their causes, testing and repair, LED Table lamp, searchlights, emergency lights etc.Television, Set-up Box & Remote Controls:Television,Remote Control, Cable TV / Free to Air Signal / DTH / Digital Set-Top Box,Concepts & working principle with Block-Diagram, Connection of LCD/LED/TV indifferent input modes (AV, RGB, HDMI, DVI, VGA / SVGA / S-video/USB) & aspectratio. Common operational faults and rectification.

UNIT-II Electric Iron:Type of Electric Iron – Ordinary type and automatic/Thermostat Controltype/steam iron, Construction and working principle of electric irons;common defects, testing and repairs.

UNIT-III Electric Stove:Types of Electric Stoves- Coiled type, covered type, Hot Plate, Grill/Oven,Induction Cooker, Microwave oven, Cooking Range- Construction and workingprinciple of electric stoves, common defects, testing and repairs; Induction heater;Rice Cooker, Electric kettle , Roti/ Chapati maker, Room heater, waterheater(Immersion and storage) ,OTG and oven; Common functions / Testingprocedures, fault finding and repair.Microwave Oven-Ordinary and automatic / Programmable with convention andGrill Construction and working principles, common defects, Precautions in testingand repairs.

UNIT-IV Electric FanTypes of fans – Ceiling fan, Pedestal fan, Bracket Fan, Exhaust Fan, constructionworking principles, special characteristics and applications of electric fans,Common faults, their causes, testing and repairs, Installation of Bracket Fan andExhaust FanElectric Mixer, grinder, hair dryer and BlenderConstruction, working principles, special characteristics and applications of ElectricMixer, Grinder, hair dryer and Blender, Common faults, their causes, testing andrepairs, Servcing maintenance and overhauling of electric Mixer, Grinder hair dryerand Blender

UNIT-V Electric Washing Machine & Dish-washersConstructions , working principles special features and applications of WashingMachine (automatic, semi-automatic, top loading, front loading ) & dish-washers,common faults, their causes, testing and repairs, Servicing and overhauling ofwashing MachineRefrigerator & Air conditioning :Construction and working principles of Refrigerator & Air conditioning equipment,types of compressors (Conventional/Rotary/Inverter Technology), Common faults,their causes, testing and repairs & maintenance.

Practical Marks-10

Testing of wiring installation, Installation of plate earthing for wiringinstallation, Testing and finding faults of wiring installation and rectification,Testing fault finding, repair and overhauling of electric fans, Testing faultfinding, repair and overhauling of(i) electric mixer (ii) grinder (iii) blender.

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13

FOOD PROCESSING AND PRESERVATIONPaper-I

(Semester- III)Total Marks-50

(Credit-2)Theory-40

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

storage period, thus promoting longer shelf life and reduced hazard from eating the food. Fruit andvegetables are an important supplement to the human diet ass they provide the essential mineralsand vitamins and fiber required for maintaining health. For various reasons, this abundance ofproduction is not fully utilized and about 25-30% of it is wasted due to spoilage. The fruits andvegetables into various products that could be preserved for a long time, and add to the value ofthe product i.e. in the form of dehydrated foods, pickles etc.OBJECTIVES:

• To impart thorough knowledge on the technical skills in various aspects of food processingand preservation.

• To inculcate the students to work in a hygenic way.• To provide an employment potential in food processing and preservation /self-

employment.Expected outcome

• Students can be employed as a Technical Specialist in Food Industry, Pickling unit,Bottling

• They can be self-employed and can establish a home sale unit of Food PreservationUNIT- I Food groups

Classification of foods, Different food groups, Nutrient contribution of differentfood groups.

UNIT-II CookingComposition of different foods, Methods of cooking foods to conserve maximum nutrients.Changes during cooking foods by different methods

UNIT-III Processing of cereals, pulses, oilseeds, milk, meat etc.Cereals – Types commonly used, its products, methods of cooking cereals, changes incomposition during cooking, storage, anti-nutritional factors. By products from cereals,Nutritive value, composition, utilisation and uses. Pulses – Difference between legumesand pulses. General milling and its advantages, methods of cooking legumes, changes inNutritive value, antinutritional factors. By products from Pulses and Oil seeds, Nutritivevalues, composition, utilisation and uses. Spoilage of by products and factors affectingquality.Milk – Composition, Nutritive value, types, objectives of milk processing, changesduring boiling. Meat – Composition, structure, cooking changes in composition andnutritive value, tenderizing agents, factors affecting. Vegetables – Classification, coloringand flavoring pigment changes that take place in cooking. Conservative methods ofcooking vegetables, selection and storage. Fruits – Classification, ripening changes,selection and storage.

UNIT- IVCommon Products from byproducts Vinegar, fermented wines.Fermented Wines, types ofwines, sources, raw material, steps in preparation, Aging, maturing, nutritive value anduses. Byproducts obtained during production, processing of fruits and vegetables andutilisation. Food additives – Definition and classification. Citric Acid – Sources, preparation,uses. Permitted colors, flavors, stabilizer, emulsifier, antioxidants etc.Safety and need foruse. Different additives used commonly in food, functions.

UNIT- VStabilizers and emulsifiers and antioxidants need – types and uses,specific roles withreference to each type. Safety and its uses,BIS certification, Natural and artificial. Foodstandards – FPO, MPO, Agmark, BIS Specification for different foods, food labeling –importance, specifications. Effect of food preservation on nutritive value of Food withspecial reference to vitamins, factors.Affecting losses at various stages, means ofminimizing losses.

Practical Marks-10

Preparation of Vinegar.Different fruit pectin and product preparation.Visit to food industriesto observe the application of food standards and food labeling. Visit to BIS.

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Paper-II(Semester- IV)


UNIT- IProcessing and preservation of foods – its effect on nutrients –Vitamins andminerals.Preservation of losses, means of minimizing losses at variousStages andfactors affecting losses.

UNIT- IIPrincipals of food preservation, Definition of food spoiling and food preservation,importance ofFood preservation.History and scope of fruit and vegetablesindustry, its growth andDevelopment.Food production and food loss incurred dueto poor foodUtilization.Methods of food preservation. Different methods used inthe preservation of food i.e. highConcentration of sugar, pickling, dehydration etc.ObjectivesPrinciples involved, merits and demerits.Preservation by lowtemperature. Methods involved in preservation of food by lowtemperature.Principals underlying the above methods.Quick and slow freezing –merits and demerits.Thawing, refrigeration, cold storage, de-hydrofreezing,Cryogenic freezing etc.

UNIT- IIIPreservation by high temperature. Definition of processing, canning, autoclaving,Preservation of food by canning, steps involved in process ofcanning.Spoiling ofcanned food.Preservation by preservatives.Objectives, principles, types ofpreservatives.Chemical preservative used in preservation of food, theirRole andfunction, reaction.Different types of chemical preservatives.Safety in use andcertification levels etc.Preservation by high osmotic pressure. Pickling, salting,curing – principles.Methods, raw material, quality.Quality, processing.Generalspoilage.Preservation by dehydration, Difference between sundrying anddehydration.

UNIT- IVObjectives and principles of dehydration.Steps in process of dehydration, Meritsand demerits of dehydration.Effects on Nutritive value in dehydratedfoods.Containers used for storage – Glass, tin,polythene Advantages anddisadvantages. Different types of containers used in processing of foods.Selectionof containers with specific reference to food.Types and advantages anddisadvantages of using glass, tin,Polythene.Special food packaging – modifiedatmosphere packing etc.

UNIT- VFood deterioration. Definition, changes that take place in food ondeterioration.Prevention and minimizing deterioration.Food adulteration.Definitionof adulteration, types of adulterants.Foods commonly adulterated.Detection offood adulteration in common foods at domestic level.

Practical Marks-10

Preparation of fruit squashes. Preparation of jams, jellies,marmalades.Preparation of tomato ketchup/sauce.Preparation of dehydratedproducts-Papads, vadiyas, dehydrated vegetables.

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15

Paramedical and Health Care (PHC)PAPER-I


(Credit-2)Theory-40

INTRODUCTION:Paramedical science is an inseparable part of the health care system and runs parallel to

medical science in the diagnosis and treatment of diseases. Diagnostic tools like the clinicallaboratory, the X-ray, the ultrasound, CT and other invasive or non-invasive methods andtherapeutic technical modes like physiotherapy, occupational therapy and speech therapy are partof the paramedical system. With the development of medical science and its attendant support incomplex mechanization of medical equipment, there had been an inadvertent growth inparamedical science and there is an ever increasing demand of trained paramedical manpower inIndian subcontinent.OBJECTIVES:

• To understand human anatomy with relation to human body,cell structure,skeletonsystem, Moscular System, Nervous System,Cadio Vascular System, Respiratory System,Alimentary System, Urinary System, Reproductive System,Special senses and, Head andneck.

• To have clear understanding on Human Physiology, such as blood, respiratory system,Excretory System, and skill

• To gather complete knowledge and skills on digestive systemEXPECTED OUTCOMES:

• Students can be employed in Health Sectors as Paramedics,Health Technician, and Healthworkers in Rural areas

• Students can be self-employed through Private entrepreneurshipUNIT-1 Human Anatomy

Introduction to Anatomy :Different parts of Human Body,Anatomical position,Directionalterms,Common anatomical places, Systemic and regional anatomy.

Histology :Typical animal cell-structure and functions, Tissues of the body classificationand function.

Skeletal System: Bones of the skull, vertebral column, shoulder girdle, thoracie cage andpelvic girdle, Bones of the limbs, Joints and movements

Muscular system: Types of muscles, Principle muscles of the body, tendons, fascias

Nervous system: Central nervous system, Brain meninges, CSF, Spinal cord, Peripheralnervous system cranical, spinal nerves system, autonomic nervous system, Sympatheticand parasympatghetic

Cardiovascular system :Heart, Blood Vessels

Lymphatic and RE system, Spleen

Respiratory system: Nose, Pharynix, Laryns, Tonsils, Trachea, Bronchi, Lungs and Pleura

Alimentray System: Mouth and Oesophagus,Stomach,Pancreas, liver and gall bladder,Intestines, peritoneum

Urinary system: Kidneys, Ureter, urinary bladder and uretnra

Reproductive System: Male genital system, Female genital system and accessoryovgans

Special Senses: Eye and vision, Ears and hearing equilibrium, Taste, Smell, GeneralSensibility Viz. touch etc. surface anatomy

Head and neck: Thorax(Heart and lungs) and abdomen (Stomach, Spleen liver, kidneyand bladder),Places and regions of abdomen and location of different organs in stomach,Surface marking of important blood vessels, nerves and muscles for injection

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UNIT-II Human Physiology

Blood :Composition and general functions of blood, Description of blood cells- normalcounts and functions steps of coagulation, Anticoagulants, Cerebrospinal fluid, formation,composition and function, Blood groups ABO and RH basis for classification, importance ofblood groups, compositions and functions of lymph

Respiratory System: Name and structures involved in respiration and their function.External and internal respiration, How inspiration expiration are brought about, Transportof O2 and CO2 in the blood, Definition of respiratory rate, Tidal volume, vital capacity,Hypoxia

Excretory System: Functions of kidney, Nephron – functions of glomerulus and tubules,Composition of Urine, normal and abnormal

Skin :Functions of skin

UNIT-III Human Physiology

Digestive Systems : Composition and functions of saliva, mastication and deglutition,Functions of stomach, composition of gastric juice, pancreatic juice, Bile and successenteritis, Digestion of food by different enzymes, absorption and defection

Endocrine – glands: Definition of endocrine gland, name of the endocrine glands and thehormones secreted by them, Major actions of each hormone

UNIT-IV Laboratory Services

Role of laboratory in health care delivery :General, Human health and diseases, Typesof diseases, Process of diagnosis, Laboratory at different level, Duties and responsibility oflaboratory persons

UNIT-V Laboratory services in the health delivery system

Laboratory service in India.

The health administration system in India

At the National level At the state level At the district level At the village level Voluntary health organisations in India Health programmes in India

Practical Marks-10

TABULATION: Simple tables, Freqency distribution tables

DIAGRAMS : Bar Diagram, Histogram, Line Diagram, Pie Diagram,Scatter or Dot Diagram.

STATISTICAL AVERAGES: Mean, Median, Mode.

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

TEST OF SIGNIFICANCE: ‘t’ Test.

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UNIT-I Biochemistry

Inorganic and physical aspects of biochemistry, structure of atoms,symbol, valency and formula.

Chemical units- Atomic weight, molecular weight, gram mole Equivalentweight, gram equivalent, Fundamental laws of Chemistry, Acids, bases and salts,Hydrogen concentration and pH Measurement – Indicators and pH meter, Buffers,preparation, Solutions – solute and solvent, saturated solutions, solubility Temp.effects, Concentrations of solutions in different ways viz molar normalpercentage etc., Simple qualitative analysis – captions Anions, Volumetric(Titrimetric) analysis, Primary and secondary standards, Acid-base titrations,permanaganometry, Rules in volumetric analysis, Isotopesdefinition/examples/uses

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

Isotopes

UNIT-II Clinical Biochemistry

Bioenergetics – Respiratory Chain, Oxidative, Phosphorylation, Overview ofMetabolism.

Carbohydrate Metabolism:

Glycolysis and TCA cycle, Blood glucose homeostasis, Measurement ofblood glucose, Glycosuria, Diabetes mellitus

Lipid Metabolism:

Cholesterol, Triglycerides, Lipoproteins, Ketone bodies – formation, ketosis,ketonuria

Amino acid & Protein metabolism:

Urea synthesis – uremia, Other nonoperation nitrogenous compound likevaginateuvicacid, Biochemical veactions of aminoacidsTransamination,deamination, Synthese of physiologically important substances fromaminoacids

UNIT-III

Metabolic inter-relationships, Principles of inborn errors of metabolism, Water,Na+K=and CI, Bicarbonates, Acid Base Balance, calcium and Phosporous, Roleand iron, Iodine and other Trace elements

UNIT-IV

Laboratory organization :General principles, Components and functions of alaboratory, Staffing the laboratory, Job description- job specifications, Workschedule- personal rearrangement and work load assessment

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Care of laboratory glassware, equipments and chemicals verbal

Principals : different types of glassware and plastic ware) Care and cleaning ofglass wares, Making simple glasswares in the laboratory, Care of equipments andapparatus, Laboratory chemicals, their proper use and care, storage, Labeling

Specimen handling: Collection techniques and containers for specimencollection, Types of specimen

Entry, handling Specimen transport Specimen disposal Specimen preservation

UNIT-VLaboratory safety: General principles, Laboratory hazards, Safety programme,First aid, Safety measure – mechanical, electrical, chemical, Biological & radioactiveCommunication: Personnel Development and Relations, general principles,Inter/intra departmental communications request/report forms.

Basic Principles of quality control: General Principles, Non-analytical functions,Request specifications, Specimen specification, Distribution of tests, Analyticalfunction, Methods, equipment, reagents and material controls, proficiency testing,Materials management, General principles

Basic Medical Nursing

Practical Marks-10

Urine analysis :Physical, Chemical, MicroscopicFaucal analysis:Physical, Chemical – Occult blood exam.microscopic

Sputum analysis : physical and microscopic

Serainal Fluid analysis

Examination of aspiration fluid: Ascetic fluid, Pleural fluid, CSF, others

Pregnancy tests

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19

Travel and Tourism ManagementPAPER-I

SEMESTER-III


INTRODUCTION:The Indian tourism and hospitality industry has emerged as one of the key drivers ofgrowth among the services sector in India. Tourism in India is a potential game changer.It is a sun rise industry, an employment generator, a significant source of foreignexchange for the country and an economic activity that helps local and hostcommunities.

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

domestic and international tourist.• To have thorough knowledge on tourism products both natural and man made.• To understand social, cultural and economic importance of tourism.

EXPECTED OUT COMES• The students can be employed as tourist guide & managers of Tourism Industry• The students can be self-employed by selling tourism products and managing

private entrepreneurship.UNIT-I

Meaning, definition and scope of tourism, (Domestic and international tourist,inbound and outbound tourists) Historical Background,

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

UNIT-IIITypes of tourism, motivational factors & barriers in tourism, MICE, Socio- cultural and

economic importance of tourism.UNIT-IV

Hill station- (Darjeeling), Island (Lakshadweep), River- (Ganga), Lake- (Chilika),Forest and Wildlife-(Similipal, Bhitarkanika,) Man-made - Monuments- (KonarkSun temple), Pilgrim destinations (Four Dham, Sarvanbelgola, Ajmer Sherif,Golden temple -Amritsar) fair and festival- (Rathyatra, Kumbhamela, Konark DanceFestival) Dance and Music- (Odishi, Chhau), Handicraft- (Appliqué work, filigreework, Patta painting)

Unit-VAccessibility (mode of transport Road, Rail, Air & Water). Accommodation - types ofaccommodation (primary and supplementary),

Practical Marks-10

Map work- Atlas reading and spotting of tourist destinations, Collection of Brochures,CDs/DVDs, Posters, Folders and photographs etc. used for promotion of tourism andprepare a descriptive note.Visit to Government of India/ Odisha Tourist Office tostudy their duties and responsibilities and prepare a write up.Arrange a role play of areceptionist in the classroom

20

PAPER-IISEMESTER-IV


UNIT-IDepartments of a hotel with special reference to front office,Tourism Organisation:Dept. of Tourism, Govt. of India and Govt. of Odisha, ITDC,OTDC, TAAI, IATA,PATA,UNWTO,FHRAI

Unit-IIDefinition of travel agents and tour operators, difference between T.A. and T.O.Organisational structure of travel agency and principles of present business trendsand future prospects, problems and issues.

UNIT-IIIOperations of TA (Role, Function and responsibilities), Setting up of Travel Agency.

Unit-IV: Travel Formalities:Passport, Visa, Inner Line Permit, Restrictions, Currency, Health Regulation,Insurance, Custom, Time zone

UNIT-VTypes of tour (Package tour, Incentive tours, adventure tour, conducted tour, specialinterest tour etc),components, customized and ready-made, tour designing process,itineraries Preparation, tour costing- factors influencing tour costing.

Practical Marks-10

Role playing sessions on telephonic conversation with tourists/tour operators,Exercises on coordination with hotels, guides and transporters for operating a tour.Role playing exercises in attending to customer’s queries/ complaints/suggestions.Practice in filling up of passport/railway reservation forms etc.

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21

PRINTING TECHNOLOGY AND DESKTOP PUBLICATION (PT&DP)PAPER-I

SEMESTER-III


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

generation of today is seen choosing a career in print media as working in this sectorgives promising opportunities to stride ahead very fast. But jobs in print media alsodemand lot of hard work and patience. There is a huge opening for qualified printingprofessionals in India. Jobs for printing technologists are available in advertisingagencies, newspapers, magazines, government presses, machine manufacturers,packaging industries, book printers, and even more in private commercial press astechnology consultant.

OBJECTIVES:• At the end of the program the students will be able to understand the

fundamentals of Multimedia and will be able to work using MS WORD which isuseful for Desktop Publishing.

• Student will be able to experience & implement the Desk Top Publishing.UNIT-I: Printing Process:

Graphic Design/Colour Management/Press/Computer to Plate/Digital Printing/Finishing.Basic Science and Technology of Printing Process.introduction to MSword-opening MS-word, parts of MS-word,typing the text-Option to Type Text,Saving, Opening & Closing. Common edit function-Selection Text, Copying Text,Moving Text && Change Case,

UNIT-II:Text Editing-Working with Multiple Documents, Moving around the Documents,Correcting Mistakes, Inserting Text, Insert & Type over mode, Spell CheckCommon FormatingFuctions-Working with Alignment, Working with Indentation,Working with Highlight, Working with Font. Find & Replace, Formating.TheParagraph, Special Symbols & Tables, Bullets & Numbering, Tables. InsertingClipart &Wordart, Picture & Drawing Tool Bar, Printout, Header & Footer

UNIT III:Multimedia-Introduction to multimedia, basics of multimedia.Color models-Anoverview, primary & secondary color models.Multimedia presentation-Images,pictures, text, animation, audio, video.Commonly used file formats. Elements ofmultimedia – Microphone, amplifier, loudspeakers, commonly used connectors

UNIT- IV :Offset Printing, Web Printing, Gravure Printing and Flexo Printing, Photoshop-History & introduction, the file menu, the tools, Drawing lines & shapes.

UNIT-V:Inserting picture and shapes, filling colors, text effects, working with layers,filters, Creating design patterns, Photoshop presentations -static & dynamicpresentation. Web & Web Gallery using internet explorer in photo shop.creatinganimations using image ready, creating animations & presentations . Tips andtricks in Photoshop.

Practical Marks-10

Practical Training at a Digital Press, Safety Measures and Evaluation

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PAPER-II(SEMESTER – IV)


UNIT-I :Page maker- An introduction, basics menus & tools.Newspaper Publication

UNIT-II:Importing & exporting, story editing & printing. Tips & Shortcut keys, Creatingbook works-introduction-building booklets, completing the book.

UNIT-III:Types of Printing an Introduction-Letterpress printing-lithography-offset printing-different printing process-machines for letterpress, offset, gravure, flexographyand screen printing-printing materials.

UNIT-IV:Planning a printing, design factors, color application-film assembly and platemaking-binding & finishing, Image editing, color correction, color management,poly master, methods of color proofing.

UNIT-V:Different types of font, text file formats, vector & raster graphics, graphics fileformats, Page setting, character & paragraph formatting, indentation,alignments, hyphenation, single & double sided documentation.

Practical Marks-10

Open Pagemaker and create a new magazine layout which includes the followingsetup options:

page size - magazine narroworientation tall4 page spreadnumbering - Lower Romanmargins 1.25 inches- top, and .75 inches - all other sides.

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