B.Sc course in ID is based on applied sciences and is geared to meet the emerging needs and challenges of contemporary society as they respond well to the evolving global standards. The present curriculum and syllabi have been revised and updated in accordance with UGC (University Grant Commission) guidelines. Mandatory six week internship training in the final year of study is the USP of these courses. The course offers each student with ample opportunities to assess their abilities, aptitudes and interest and introduces them to a world of jobs and careers.
Course Highlights
The course shall include
Space Planning & Designing
Nutrition science supported with human physiology & biochemistry and Public health nutrition with focus on nutrition education programs.
Furniture Designing & Construction
Food functions, nutrient metabolism, food behavior, food quality & auditing systems and food product development.
Accessories & Soft Furnishings
Food requirements through the life span; functional foods & supplements; dietary guidelines for ailments; creative diet and menu planning; lifestyle & eating modifications with nutritional counseling.
Building Services
Methods & regulations in food processing and research based food product development.
Green & Energy Efficient Design
Bakery and confectionery; institutional and innovative food presentation & sensory skills.
The course shall be supplemented by practical and on-job training through visits to factories, industries and workshops.
Self learning and independent working through seminars, term papers and projects.
Exposure through educational excursions, exhibitions and competitions.
Student will be evaluated on each subject / paper (theory/practical) under both:
a) Continuous Internal Evaluation (CIE): 40% weightage CIE includes written class tests, assignments, seminars, tutorials and/or laboratory assignments.
b) End-semester Examination (ESE): 60% weightage Six ESE will be held, one at the end of each semester.
Course Duration:
15-17 weeks per semester with 20-26 classes of 1 hr duration per week
Course Timings:
9:30 am to 4:00 pm, six days a week (1st and 3rd Saturdays are off days)