Content:
1. V74:B. SC IN HOSPITALITY AND TOURISM STUDIES
2. V76 :B. SC IN HOSPITALITY STUDIES AND CATERING SERVICES
3. V97: Bachelor of Science (Media Graphics & Animation)
4. V30: Bachelor of Science (Interior Design)
5. V31: Bachelor of Science (Fashion Design)
6. V77:M.SC IN HOSPITALITY AND TOURISM STUDIES
7. V78 :M.SC IN FOOD SCIENCE
8. V32: Master of Science (Fashion Design)
9.
P94: Master of Arts (Fashion Administration)
10. V34: Master of Science (Environment Science)
Name Of Programmes: B.Sc. in Hospitality & Tourism Studies (B.Sc
HTS) V-74
First Year
Course 1: BTH 101: Business Communication Skill (TH)
Unit 1: Essentials of Grammar: Noun and Pronoun: Adjectives
: Verbs and Adverbs: Prepositions and Conjunctions: ArticlesUnit 2: Vocabulary Extension: Vocabulary: Synonyms and Antonyms
: Idioms, Phrases and Correct: Sentences
Unit 3: Paragraph Writing and Comprehension: Sentences
Unit 4: Mechanics of Writing: Mechanics of Writing
Unit 5: Business Correspondence: Formal and Informal Conversation
Course 2: BTH 102: Introduction to Hospitality Management (TH)
Unit 1: Growth and Development of Hospitality: The Hospitality Industry: Growth and
Development: Tourism and the Indian Economy
Unit 2: Developments of Hotel and Tourism Business: Tourism: Organization,
Promotion, and Management
Unit 3:The Departments of Hotel Organization and Operation: The Departments of Hotel
Organization and Operation
Unit 4: Recreation and Leisure: Recreation and Leisure: Meeting Industry
Unit 5: Meeting, Conventions and Expositions
Course 3: BTH 103: Computer Application (Th)
Unit 1:Computer Fundamental: Fundamentals of Computers
: Input/Output Units and Computer Memory: Data Representation Operating System
Unit 2: Microsoft Windows: Microsoft Windows
Unit 3: Computer Application in Business: Computer Application in Business
Unit 4: Communication and Networking: Networking Concepts
Course 4: BTH 104: Basic Of Accounting (TH)
Unit 1: Accountancy Meaning and scope, journal and Edger, Subsidiary Books
: Accounting Theory and Practices: Journalizing Transactions
Unit 2: Trial Balance: Ledger Posting and Trial Balance: Subdivision of Journal
Unit 3: Bank Reconciliation Statement, Capital and Revenue Transaction
: Bank Reconciliation Statement
Unit 4: Accounting For Bad Debts and Depreciation Accounting
: Rectification of Errors: Final Accounts of Solo Trading Organizations
: Company Financial Statements: Depreciation Accounting
: Capital and Revenue
Unit 5: Final Accounts
Course 5: BTH 105: Front Office Operation-1 (Th+Pr)
Unit1: Introduction to Front Office Department: Introduction to Front Office Department
Unit 2: The Guest Room, Tariffs and Plans: The Guest Room, Tariffs and Plans
Unit3: The Guest Cycle, Reservation and Registration System
: The Guest Cycle, Reservation and Registration System
Course 6: BTH106: Principles of Cookery (Th)
Unit1: Introduction to Cookery: Introduction to Cookery
Unit2: Kitchen Organization: Kitchen Organization
Unit3: Stock, Basic Sauces and Soups: Stock, Basic Sauces and Soups
Unit4: Production Management: Production Management
Unit5: Menu Planning: Menu Planning
Course 7: BTH107: Hotel Housekeeping (Th+Pr)
Unit1: The Housekeeping Department: Introduction to the Housekeeping Department
Unit2: Organization Structure and Qualities of Housekeeping Staff
: Organization Structure and Qualities of Housekeeping Staff
Unit3: Types of Rooms, Registers and Files Maintained: Types of Rooms, Registers and
Files Maintained
Unit4: Public Area Cleaning and Room Cleaning Procedures
: Public Area Cleaning and Room Cleaning Procedures
Unit5: Laundry Services and Other Housekeeping Practices and Glossary
: Laundry Services and Other Housekeeping Practices and Glossary
Course 8: BTH108: Food and Beverage Service-1 (Th+Pr)
Unit1: Place of Catering in Hospitality Industry: Place of Catering in Hospitality Industry
Unit2: Different Types of Services in Hotels: Types of Services in Hotels
Unit3: Staff organization in Restaurants and Kitchens: Staff organization in Restaurants
and Kitchens
Unit4: Food and Beverage service Areas: Food and Beverage service Areas
Unit5: Food and Beverage service Areas: Food and Beverage service Area
SECOND YEAR
Course 1: BTH 201: Corporate Communication (TH)
Unit1: Principal of Communication: Communication Skills: Principles of Communication
Unit 2: Listening Skills: Listening Skills
Unit3: Oral Skills: Oral Skills: Presentation Skill
Unit4: Non-verbal Communication: Non-verbal Communication
Unit5: Public Speaking, Interview Skills: Public Speaking: Overcoming Fear and
Developing Confidence: Interviews: Meetings and Conference: Group Discussion: Voice
Course 2: BTH 202: Food Production (TH+PR)
Unit1: Introduction to Cookery: Introduction to Cookery: Food Production Management
Unit2: Kitchen Organizations/Brigade: Kitchen Organizations
Unit3: Grade Manager / Cold Kitchen: Grade Manager / Cold Kitchen
Unit4: Bakery and Patisseries: Bakery and Patisseries
Unit5: Quality Cooking
Course 3: BTH 203: Food & Beverage Service – II (Th+Pr)
Unit1: Menu knowledge and accompaniments: Menu Knowledge and Accompaniments
Unit2: Types of Breakfast and afternoon tea: Types of Breakfast and afternoon tea
Unit3: Non-alcoholic Beverages: Non-alcoholic Beverages
Unit4: Introduction to Guerdons Service: Introduction to Guerdons Service
Unit5: Supervisory Aspect of Food and Beverage Service: Supervisory Aspect of Food
and Beverage
Course 4: BTH 204: Eco-Tourism (Th)
Unit1: Ecotourism: Concepts and Issues: Ecotourism: Concepts and Issues
Unit2: Demystification of Ecotourism with Reference of India: Demystification of
Ecotourism with Reference of India
Unit3: Concept of Waste Management: Concept of Waste Management
Unit4: Human Contribution of Ecotourism: Human Contribution of Ecotourism
Unit5: Indian Ecotourism Scenario: Indian Ecotourism Scenario
Course 5: BTH205: Hotel Accountancy (Th)
Unit1: Company Accounts
Unit2: Room Sales Accounting:
Unit3: Miscellaneous Accounting:
Unit4: Fund Flow and Cash Flow Statement:
Unit5: Fund Flow and Cash Flow Statement:
Course 7: BTH 207: Front Office Operation-2 (Th+Pr)
Unit1: Front Office Responsibilities: Front Office Responsibilities
Unit2: The Guest Cycle: The Guest Cycle
Unit3: Handling and Identifying Complaints: Handling and Identifying Complaints
Unit4: The Night Auditor: The Night Auditor
Unit5: Planning and Evaluation Operations: Planning and Evaluation Operations
THIRD YEAR
Course1: BTH 310: French (Th)
Unit1: Introduction to French: Introduction to French
Unit2: Fundamentals of French: Fundamentals of French
Unit3: General Vocabulary and Grammar: General Vocabulary and Grammar
Unit4: Vocabulary Related to Front Office and Travel: French Hotel Vocabulary
Unit5: French Recipes: French Recipes
Course 2: BTH 320: Hotel Marketing (TH)
Unit1: Overview Of Hotel Marketing: An Overview Of Hotel Marketing
Unit2: Customer Behavior: Customer Behavior
Unit3: Price and Promotion: Price and Promotion
Unit4: Hotel Product Planning: Hotel Product Planning
Unit5: Hotel Advertising: Hotel Advertising
Course 3: BTH 321: Principle of Management
Unit1: Nature and Functions of Management: Introduction to Principles of Management
Unit2: Co-ordination, Planning and Decision Making: Planning and Decision-Making
Unit3: Directing: Motivating People at Work: Staffing, Directing and Coordination
: Motivation: Leadership
Unit4: Nature and Importance of Organizing: Controlling: Organizing
Course 4: BTH330: Cultural Heritage of India (Th)
Unit1: Cultural and Heritage Tourism
Unit2: Heritage Tourism In India And Tourism Aspects
Unit3: Monuments and Museums
Unit4: Living Culture And Performing Arts
Unit5: Cultural Tourism In India – Its Promotion and Publicity
Course 5: BTH 331: Principles & Practices of Tourism (Th)
Unit1: Concepts of Tourism and Industrial Background: Concepts of Tourism and
Industrial
Unit2: Psychological Dimensions and Motivation of Travel: Psychological Dimensions
and Motivation of Travel
Unit3: Tourism: Types, Products and Attractions: Tourism: Types, Products and
Attractions
Unit4: Tourism and Transportation
Unit5: Tourism: Planning Policies, Organization and Marketing
Course 6: BTH 340: Banqueting Management (Th)
Unit1: Sequence of Sales in Handling Inquiries and Process of selling
: Banqueting: Sequence and Process of Selling
Unit2: Samples of Various Styles of Banquet Rate Lists and Menus
: Menu Planning for Banquets
Unit3: Item Suggestion for Various Buffets and Flower Arrangement
: Buffets and Flower Arrangements
Unit4: Various Types of Function and Setup along with Service Styles
: Banquet Procedures
Unit5: Buffet Services: Buffet Services
Course 7: BTH341: Bar Management (TH)
Unit1: Introduction to Bar and Beverage Management Operations
Unit2: Social Concerns and Management
Unit3: The Bar, Bartender, and the Art of Mixing Cocktails
Unit4: Service Procedures and Selling Techniques
Unit5: Marketing Bar and Beverage Operations
Course 8: BTH 342: Stores and Purchasing Management (TH)
Unit1: Storage Control- Food: Storage Control- Food
Unit2: Beverage Receiving, Storing and Issuing Control: Storage Control for Beverage
Unit3: The Concept of Selection and Procurement: Concept of Selection and
Procurement
Unit4: The Organization and Administration of Purchasing: The Organization and
Administration of Purchasing
Unit5: Meat and Meat Products, Dairy Products and Beverages: Meat, Dairy and
Beverages
Course 9: BTH343: Food & Beverage Management (TH)
Unit1: Introduction to Food and Beverage Management
Unit2: Food and Beverage Management in Various Catering Establishments
Unit3: Food and Beverage Control
Unit4: Menu, Beverage List and Revenue Control
Unit5: Labour Cost and Costing
Name of Programmes: B.Sc. in Hospitality Studies and Catering
Services (B.Sc HSCS) V-76
FIRST YEAR
Course1: BCH 101: Basic Food Production (TH+PR)
Unit1: Introduction to Cookery and Kitchen Staff: Introduction to Cookery and Kitchen
Staff
Unit2: Methods of Cooking
Unit3: Egg, Fish and Meat Cookery: Egg, Fish and Meat Cookery: Shortening, Stock and
Soup
Unit4: Milk and Milk Product: Milk and Milk Products
Course 2: BCH102: FOOD AND BEVERAGE SERVICE I (TH+PR)
Unit1: Food And Beverage Service Outlets.
Unit2: Evaluation of the Hotel And Catering Industry and Organization
Unit3: The Menu
Unit4: Restaurant set up prior to service and types of services
Unit5: Non alcoholic Beverages
Course 3: BCH 103: Basic House keeping (TH+PR)
Unit1: Housekeeping Department: Housekeeping Department
Unit2: Organization Structure and Qualities of Housekeeping Staff
: Organization Structure and Qualities of Housekeeping Staff
Unit3: Types of Rooms, Registers and Files Maintained: Types of
Rooms, Registers and Files Maintained
Unit4: Public Area and Room Cleaning Procedure: Public Area and
Room Cleaning Procedure
Unit5: Laundry Services and Housekeeping Practices: Laundry
Services and Housekeeping Practices
Course 4: BCH104: Catering Science-1 (Th)
Unit1: Introduction to Catering and Colloidal Chemistry
Unit2: Food and Microorganisms
Unit3: Hygiene in Food Production and Service Area
Unit4: Food Preservation and Storage
Unit5: Nutrition
Course 5: BCH105: FRONT OFFICE OPERATION – I (TH+PR)
Unit1: Introduction to the Front Office Department
Unit2: Guest Room, Tariffs and Plans
Unit3: Reservation and Registration System
Unit4: Luggage Handling, Checkout and Settlement
Unit5: Handling and Identifying Complaints
Course 6: BCH106: Communication Skills (TH)
Unit1: Communication Skills: Communication Skills
Unit2: Non-Verbal Communication and Barriers of Communication: Verbal
Communication: Non Verbal Communication and Barriers to Communication
Unit3: Writing Skills and Letter Writing: Writing Skills and Letter Writing
Unit4: Stress on Language Skills: Voice: Effective Reading: Stress on Language Skills:
Body Language: Listening Skills
Unit5: Comprehension Passage and Report Writing: Comprehension Passage and Report
Writing
Course 7: BCH107: Basic Accounts (TH)
Unit1: Accounting Theory and Practices: Accounting Theory and Practices
Unit2: Journal and Ledger: Journalizing Transactions: Ledger Posting and Trial Balance:
Subdivision of Journal
Unit3: Cash Book and Bank Reconciliation Statement: Bank Reconciliation Statement
Unit4: Trial Balance, Petty Cash Book, and Rectification of Errors: Rectification of
Errors
Unit5: Final Accounts of Solo Trading Organizations: Final Accounts of Solo Trading
Organizations: Company Financial Statements: Depreciation Accounting: Capital and
Revenue
Course 8: BCH108: Bakery and Confectionary (TH+PR)
Unit1: Wheat and Flour: Wheat and Flour
Unit2: Commercial Baking Technology: Commercial Baking Technology
Unit3: Partially Prepared Bakery Products: Partially Prepared Bakery Products
Unit4: Breakfast Cereals and Snack Foods: Breakfast Cereals and Snack Foods
Unit5: Icing and Sugar: Icing and Sugar
Course 9: BCH109: Principles of Management (TH)
Unit1: Introduction: Introduction to Principles of Management
Unit2: Planning: Planning and Decision- Making
Unit3: Directing, Motivating and Leadership: Staffing and Directing: Motivation:
Leadership
Unit4: Controlling: Controlling
Unit5: Organizing: Organizing: Communication in Organizations
SECOND YEAR
Course 1: BCH 201: Quantity Food Production (Th+Pr)
Unit1: Kitchen Equipments: Kitchen Equipments
Unit2: Menu Planning: Menu Planning
Unit3: Species: Species
Unit 4: Fish, Egg and Meat Cookery: Fish, Egg and Meat Cookery
Unit5: Indian and Western Culinary Terms: Indian and Western Culinary Terms
Course 2: BCH 202: Food and Beverage Operation-1 (Th+Pr)
Unit1: Wines: Wines
Unit2: Service of Wines: Service of Wines
Unit3: Aperitifs: Aperitifs, Digestives and Liqueurs
Unit4: Service Standards: Service Standards
Unit5: Cocktails: Cocktails
Course 3: BCH 203: Hotel House Keeping (Th+Pr)
Unit1: Planning the Housekeeping Operation: The Housekeeping Department
Unit2: Linen and Uniform Room: Organization, Structure and Qualities of Housekeeping
staff
Unit3: Laundry Services: Types of Rooms, Registers and Files Maintained
Unit4: Housekeeping Control Desk and Public Area: Public Area and Room Cleaning
Unit5: Other Housekeeping: Laundry Services and Other Housekeeping Practices
Course 4: BCH 204: Hotel Engineering Services (Th)
Unit1: Hotel Industry Maintenance Department: Hotel Industry Maintenance Department
: Types of Maintenance and Fuels used in the Industry: Electricity
Unit2: The Energy Management Program: Water Supply and Sanitation
: Refrigeration and Air Conditioning: Fire Preservation
Unit3: Water Supply and Maintenance
Unit4: Energy Management: Energy Management
Unit5: Facilities Planning and Strategies: Facilities Planning and Strategies
Course 5: BCH 205: Front Office Operation-2 (Th+Pr)
Unit1: Communications of the Front Office: Communications of the Front Office
Unit2: The Guest Cycle: The Guest Cycle
Unit3: Handling and Identifying Complaints: Handling and Identifying Complaints
Unit4: The Night Auditor: The Night Auditor
Unit5: Planning and Evaluation Operations: Planning and Evaluation Operations
Course 6: BCH 206: Computer Application (Th)
Unit1: Computer Fundamental: Introduction to Computers: Input/Output Devices and
Other Components: Information and Data Processing: Operating System
: Computer Application in Business: Computer Languages and Programming Concepts
: Telecommunication and Networking: Microsoft Windows and Office 2007
: Introduction to MS Word 2007 and Its Component: Introduction to MS Excel and Its
Components: Introduction to MS PowerPoint 2007 and Its Components: Internet and Its
Working: Electronics Commerce
Unit2: Operating System
Unit3: Microsoft Windows
Unit4: Computer Application
Unit5: Communication and Networking
Course 9: BCH 209: Hotel Accountancy (TH)
Unit1: Company Accounts: Company Accounts
Unit2: Room Sales Accounting: Room Sales Accounting
Unit3: Miscellaneous Accounting: Fund Flow and Cash Flow Statement
Unit4: Fund Flow and Cash Flow Statement: Fund Flow and Cash Flow Statement
Unit5: Uniform System of Accounting: Uniform System of Accounting
THIRD YEAR
Course 1:BCH 301: Specialized Food Production (Th+Pr)
Unit1: Kitchen: Kitchen
Unit2: Production Equipments: Production Equipments
Unit3: Modern Techniques in Preparation: Modern Techniques in Preparation
Unit4: Tea, Coffee and Coccoa: Tea, Coffee, Coccoa and Chocolate
Unit5: Indian and Western Culinary Terms: Indian and Western Culinary Terms
Course 2: BCH 302: Accommodation Operations (Th+Pr)
Unit1: Managing Housekeeping Department: Managing Housekeeping Department
Unit2: Composition, Care and Cleaning of Different Surfaces: Contract Services
Unit3: Supervision in Accommodation: Supervision in Accommodation: Other
Housekeeping Practices: Fabrics and Furnishings
Unit4: Eco-Friendly Housekeeping: Eco-Friendly Housekeeping
Course 3: BCH 303: Marketing Services (Th)
Unit1: Over View of Marketing & Marketing Management: Marketing Management An
Overview
Unit2: Customer Demand and Market Segmentation: Customer Demand and Market
Segmentation
Unit3: Product, Price & Distribution: Product, Price & Distribution
Unit4: Promotion, Advertising, Public Relation & Publicity: Promotion, Advertising,
Public Relation & Publicity
Unit5: Sales Promotion and Merchandising: Sales Promotion and Merchandising
Course 4: BCH 304: Food and Beverage Management (Th+Pr)
Unit1: Introduction to Food and Beverage Management: Introduction to Food and
Beverage Management
Unit2: Food and Beverage Management in Various Catering Establishments
: Food and Beverage Management in Various Catering Establishments
Unit3: Food and Beverage Control: Food and Beverage Control
Unit4: Menu and Beverage List and Revenue Control: Menu and Beverage List and
Revenue Control
Unit5: Labour Cost and Costing: Labour Cost and Costing
Course5: BCH 305: Food and Beverage Inventory Control (Th)
Unit1: Inventory and Cycle of Control
Unit2: Purchasing: Purchasing Food and Beverage Commodities
Unit3: Receiving: Receiving Food and Beverage Commodities: Storing and Issuing:
Accounting
Course 6: BCH 306: Human Resource Management
Unit1: Concepts of Human Resource Development: Concepts of Human Resource
Development: Human Resource Planning: Job Analysis and Role Description
: Selection, Recruitment and Induction: Employee Counseling
Unit2: Management Development and Leadership Motivation: Management
Development: Human Relation: Motivating Human Resource: Promotion, Demotion,
Transfer, Separation, Absenteeism and Turnover: Quality of Work Life: Concept of
Occupational Health and Safety
Name of Programmes: B.Sc. Media Graphics Animation (B.Sc MGA)
T-97
First Year
Course 1: BMG 101: Introduction to Computer & Internet (TH)
Unit1: Introduction to Computers: Introduction to Computers
Unit2: Computer Organization: Computer Organization
Unit3: Software Application: Software Application
Unit4: Input to Computers: Input to Computers
Unit5: Data Processing: Data Processing
Unit6: Output Devices: Output Devices
Unit7: Data Storage: Data Storages
Unit8: Internet Basks: Internet Basics
Unit9: Internet Study: The Study of the Internet
Unit10: Microsoft Word Xp 2003 Or 2002: Microsoft Word Xp 2003
Course 2: BMG 102: Drawing and Sketching (TH)
Unit1: Introduction to Drawing: Introduction to Drawing
Unit2: Drawing Shapes and Forms: Drawing Shapes and Forms
Unit3: Drawing Realistic and Cartoon Characters: Drawing Realistic and Cartoon
Characters
Unit4: Drawing Realistic and cartoon Characters: Drawing Realistic and cartoon
Characters
Unit5: Drawing Animals: Drawing Animals
Unit6: Cartoon and Comic Drawing: Cartoon and Comic Drawing
Unit7: Perspective Drawing: Perspective Drawing
Course 3: BMG 103: Color Theory (TH)
Unit1: Color Theory: Overview: Colour Theory: Overview
Unit2: Color Basics: Color Basics
Unit3: Color Harmony: Color Harmony
Unit4: Color Meanings: Color Meanings
Unit5: Color Model: Color Model
Unit6: Psychology of Color: Psychology of Color
Course 4: BMG 104: Typography (TH)
Unit1: Type Technology: History and Emergences: Paulomi M Jindal
Unit2: Typography: Typography
Unit3: Typographic Design Consideration: Typographic Design Consideration
Unit4: In-Design Tutorial for Typographic Designs: In-Design Tutorial for Typographic
Designs
Unit5: Copy Preparation, Design and Layout: Copy Preparation, Design and Layout
Unit6: File and Font Format: File and Font Formats
Course 5: BMG 105: Computer Graphics Part-1 Adobe Photoshop
(Th+Pr)
Unit1: Introduction: Introduction to Photoshop
Unit2: Photoshop Workplace: Photoshop Workplace
Unit3: Creating Images: Creating Images
Unit4: Creating and Using Selections: Creating and Using Selections
Unit5: Photoshop’s Layer: Photoshop’s Layers
Unit6: Editing Images: Editing Images
Unit7: Editing Vector Shapes: Editing Vector Shapes
Unit8: Creating Static Image: Creating Static Image
Course 6: BMG 106: Computer Graphics Part-2 Adobe Illustrator
(TH+PR)
Unit1: Understanding Illustrator: Understanding Illustrator
Unit2: Creating Documents: Creating Documents
Unit3: Draw with the Pencil and Brush Tools: Draw with the Pencil and Brush Tools
Unit4: Draw with the Pen Tool: Draw with the Pen Tool
Unit5: Work with Shapes: Work with Shapes
Unit6: Scale, Skew, and Rotate: Scale, Skew, and Rotate
Unit7: Text Formatting: Text Formatting
Unit8: Import Artwork: Import Artwork
Unit9: Filters and Effects: Filters and Effects
Course7: BMG 107:Technical and Creative Writing (Th)
Unit1: Essential Grammar: Essential Grammar
Unit2: Business Correspondence and Application Lectures: Business Correspondence and
Application Lectures
Unit3: Book Design: Book Design
Unit4: Technical Writing: Technical Writing
Unit1: Creative Writing: Creative Writing
Unit6: Creative Writing: Creative Writing
Course 8: BMG 108: Introduction to Multimedia and Its Applications
(TH)
Unit1: Introduction to Multimedia Systems: Introduction to Multimedia Systems
Unit2: Multimedia System and Applications: Multimedia System and Applications
Unit3: Computer Graphics: Computer Graphics
Unit4: Computer Animation: Computer Animation
Unit5: Interactive Media: Interactive Medias
Unit6: Multimedia in Education: Multimedia in Education
Unit7: Multimedia in Education: Multimedia in Education
Unit8: Multimedia and Virtual Reality: Multimedia and Virtual Reality
Unit9: Multimedia: Application and Future: Multimedia: Application and Future
Course 9: BMG 109: Developing Presentation (Th)
Unit1: Delivering Presentation: Delivering Presentation
Unit2: Visual Presentation: Visual Presentation
Unit3: Knowing Projectors: Knowing Projectors
Unit4: Introduction: Introduction
Unit5: PowerPoint Image Basics: PowerPoint Image Basics
Unit6: Making PowerPoint Slides: Making PowerPoint Slides
Unit7: Entering Text On A PowerPoint Slide: Entering Text On A PowerPoint Slide
Unit8: Viewing Your PowerPoint Show: Viewing Your PowerPoint Show
Course 10: BMG 110: Design Principles (TH)
Unit1: The Principles of Universal Design: The Principles of Universal Design
Unit2: Principles of Good GUI Design: Principles of Good GUI Design
Unit3: Composition and Design: Composition and Design
Unit4: Creative Thinking Techniques: Creative Thinking Techniques
Unit5: Teaching Creativity: Teaching Creativity
Unit6: Design Methods: Design Methods
Course 11: BMG 111: Print Media Part-1: Corel Draw (Th+ Pr)
Unit1: Object Overview: Object Overview
Unit2: Tools: Tool
Unit3: Pattern Fill: Pattern Fill
Unit4: Fill Tool: Fill Tool
Unit5: Text Tool: Text Tool
Unt6: Vectors and Bitmaps: Vectors and Bitmap
Unit7: Import/ Export Overview: Import/ Export
Course 12: BMG 112: Print Media Part-2: Quark Express
Unit1: Introduction: Introduction to Quark Express
Unit2: Setting Up Quark Express References: Part One: Setting Up Quark Express
References: Part One
Unit3: Setting Up Quark Express References: Setting Up Quark Express References
Unit4: Images with Embedded Clipping Paths in
Quark Express: Images with Embedded Clipping Paths
Unit5: Working with Master Pages in Quark Express: Creating Page Elements
Unit6: Recovering from and Preservating Data Loss In Quark: Recovering from and
Preservating Data Appending H & JS in Quark Express
Unit7: Appending H & JS in Quark Express: Appending Hyphenation and Justification
Unit8: Creating Stroked Text in Quark Express: Stroked Texts
Unit9: Working with EPS Files in Quark Express and Photoshop Part One: Working with
EPS Files: Web Layout
SECOND YEAR
Course1: BMG 201: Introduction to Web Development (TH)
Unit1: Web Development Process
Unit2: Site Design
Unit3: Images
Unit4: Issues In Web Designing
Unit5: The Basics of Navigation
Unit6: Web Type
Unit7: Client Server Architecture
Unit8: Introduction to E-Commerce
Unit9: Web Services
Unit10: Web Advertising
Course2: BMG 202: HTML (TH)
Unit1: Introduction to HTML
Unit2: Overview
Unit3: Content and Character Formatting and Lists
Unit4: Images
Unit5: Links
Unit6: Table
Unit7: Frames
Unit8: Forms
Unit9: Java
Unit10: ActiveX Support
Unit11: Animated Pages
Unit12: Page Layout
Unit13: Cascading Style Sheet
Course3: BMG 203: Computer Animation: Introduction to Flash (TH)
Unit1: Introduction to Flash
Unit2: Creating Graphics in Flash
Unit3: Using Text Effectively in Flash
Unit4: Flash Animation
Unit5: Understanding Movie Clips
Unit6: Adding Sound and Video
Unit7: Publishing Your Movies
Unit8: Navigating a Movie in Flash
Course4: BMG 204: Content Digitization (TH)
Unit1: The Digitization Process
Unit2: Capturing Video in Movie Maker 2
Unit3: Digitizing Sound
Unit4: Digital Video Capturing
Unit5: Digitizing File Formats
Unit6: Digitization – Scanning, OCR and Re-keying
Unit7: Microform
Unit8: Recommendation for Microfilm Digitization
Unit9: GIS and Scanning Technology
Unit10: Digitization Project Management
Course5: BMG 205: Content Authoring on Web using Macromedia
Dream weaver (TH+PR)
Unit1: The Dream weaver Workspace
Unit2: Creation of Web Pages
Unit3: Using Text
Unit4: Hyperlinks
Unit5: Using Graphics
Unit6: Working with HTML Tables
Unit7: Using Frames
Unit8: Interactive Forms
Unit9: Behaviors
Unit10: HTML and Dream weaver
Course6: BMG 206: Developing Dynamic Web Pages using Java and
VB scripts (TH)
Unit1: JavaScript Syntax
Unit2: JavaScript and HTML
Unit3: Control Flow
Unit4: Java Script Methods
Unit5: Forms
Unit6: Introduction to VB Script
Unit7: Variant Data Type, Subtypes, and Literals
Unit8: Arithmetic Operations
Unit9: Variable Declaration and Assignment Statement
Unit10: Array Data Type and Related Statements
Unit11: Conditional and Loop Statements
Unit12: Function and Sub Procedures
Course7- (BMG 207) -Video-Production Basics (TH)
Unit1: Handling Video Camera
Unit2: Video Camera Functions
Unit3: Video Camera Tripods
Unit4: CCU (Camera Control Unit) Operations
Unit5: Video Chrome—Green Screen
Unit6: Shooting Events
Unit7: Streaming Video
Unit 8: Introduction to Video Editing
Unit9: Embedding Streaming Video in a Web Page
Unit10: Introduction to Video Formats
Course8: BMG 208: Story Boarding (TH)
Unit1: Introduction to Storyboard
Unit2: Creating and Using Storyboards for CBT
Unit3: Storyboarding for Multimedia
Unit4: Interactive Storyboarding
Unit5: Storyboarding Design Process
Unit6: Storyboard for Website Design
Unit7: Storyboard Presentation
Course9: BMG 209: Visual Communication (TH)
Unit1: Basic Visual Elements
Unit2: Oral and Visual Culture: A Dominant Form of Communication
Unit3: Classical Philosophical Theories of Perception
Unit4: Photographic Composition
Unit5: Types of Photography
Course10: BMG 210: Audio-Editing: Sound Forge (TH+PR)
Unit1: Digital Audio
Unit2: Digital Audio Formats
Unit3: Creating MP3 Files
Unit4: Editing Sound Files
Unit5: Sound Editing with Audacity
Unit6: Audacity Menu
Unit7: Toolbar and Tracks
Unit8: Working on Sound Forge
Course11: BMG 211: Video-Editing: Adobe Primer (TH+PR)
Unit1: Digital Audio
Unit2: Digital Audio Formats
Unit3: Creating MP3 Files
Unit4: Editing Sound Files
Unit5: Sound Editing with Audacity
Unit6: Audacity Menu
Unit7: Toolbar and Tracks
Unit7: Working on Sound Forge
Course12: BMG 212: Advanced Video Effects (TH)
Unit1: Final Cut Pro Interface
Unit2: Organizing Media
Unit3: Timeline
Unit4: Capturing Audio and Video
Unit5: Three-Point Editing*
Unit6: Working with Audio*
Unit7: Transitions*
Unit8: Creating Titles*
Unit9: Exporting to Media*
THIRD YEAR
Course1: BMG 301: Animation Principles (TH)
Unit1: What is an Animator’s Job? : An Animator’s Job
Unit2: The tasks of animation: Tasks of Animation
Unit3: What equipments will be necessary? : Equipments Necessary in Animation
Unit4: How do leading animation programs like Maya and 3ds Max work? : Maya and
3ds Max
Course 2: BMG 302: Introduction to Maya (Th+Pr)
Unit1: User interface: User interface
Unit2: Polygonal Modeling
Unit3: Organic Modeling
Unit4: Basic NURB Modeling
Unit5: Advanced NURB Modeling
Unit6: Preparing Models for Animation
Unit7: Deformers
Unit8: Joints and Skeletons
Course3: BMG 303: Character Set up and Animation in Maya (TH)
Unit1: Skinning and Advanced Deformers: Skinning and Advanced Deformers
Unit2: Connecting Attributes: Connecting Attributes
Unit3: Character Controls: Character Controls
Unit4: Animation Basics: Animation Basics
Unit5: Character Animation: Mechanics of Walking
Unit6: Animation Tools: Animation Tools
Course 4: BMG 304: Advanced Maya (Th+Pr)
Unit1: Texture Basics: Texture Basics
Unit2: Texturing in Practice: Texturing in Practice
Unit3: Lights and Camera: Lights and Camera
Unit4: Lights and Camera: Lights and Camera
Unit5: Particles and Fields: Particles and Fields
Unit6: Maya Hair: Maya Hair
Unit7: Maya Hair: Maya Hair
Unit8: Rendering for postproduction: Rendering for postproduction
Unit9: Composting for postproduction: Composting for postproduction
Course5: BMG 305: Introduction to 3Ds Max (Th+Pr)
Unit1: Introduction: 3Ds Max: An
Unit2: The 3Ds Max Production Pipeline: The 3Ds Max Production Pipeline
Unit3: Starting Simple, Creating Shapes and Primitives: Starting Simple, Creating Shapes
and Primitives
Unit4: Managing and Manipulating 3D Space: Managing and Manipulating 3D Space
Unit5: Building with Sub-Objects: Building with Sub-Objects
Unit6: Building the Water Tower: Building the Water Tower
Unit7: Building the Elastics-Powered Atmospheric Transporter
Unit8: Complex Modeling: Creating a Skull: Complex Modeling: Creating a Skull
Course6: BMG 306: Advanced 3DS Max (Th+Pr)
Unit1: Building a Character: Building a Dolphin Character
Unit2: Basic Hierarchies and Parametric Animation: Basic Hierarchies and Parametric
Animation
Unit3: Rigging and Animating: Rigging and Animating
Unit4: Material Basics: Basics of Materials
Unit5: Materials Unwrapped: Materials Unwrapped
Unit6: Lighting and Atmospherics: Lighting and Atmospherics
Unit7: Rendering-Getting to Pixels: Rendering
Unit8: Particle Flow for Modeling and Effects: Particle Flow for Modeling and Effects
Course7: BMG 307: Character Animations (Th)
Unit1: Basics: Basic
Unit2: Character Modeling
Unit3: Preparation for Modeling
Unit4: Animation of Biped (Two-Legged) Character
Unit5: Animation of Quadruped (Four-legged) Character
Unit6: Animation of Expressions
Unit7: Preparing Biped with Character Studio
Unit8: Animating Using Character Studio
Course 8: (BMG 308) CG Film making (Th)
Unit1: Story Ideas: Story Ideas
Unit2: Production: 3DS Max and the Animation Pipeline: Production: The Animation
Pipeline
Unit3: Scriptwriting: Story and Character through Dialogue: Scriptwriting: Story and
Character through Dialogue
Unit4: Art Direction: Designing the Animation: Art Direction: Designing the Animation
Unit5: Storyboarding: Cinematic Planning: Storyboarding: Cinematic Planning’
Unit6: Sound: Your Film’s Sonic Identity: Sound: Your Film’s Sonic Identity
Unit7: Layout: Preparing the Scene: Layout: Preparing the Scene
Unit8: Facial Animation: Key-framing Expressions: Facial Animation: Key-framing
Expressions
Unit9: Bringing the Background to Life: Bringing the Background to Life
Unit10: Lighting and Rendering: Crafting an: Lighting and Rendering: Crafting an
Unit11: Composting and Video Editing: finishing Touches: Composting and Video
Editing: finishing Touches
V30: B.Sc(Interior Design)
Program Structure - First year
Sr No
1
2
3
4
5
6
Course Name
Theory of Materials
Services - I
Interior Construction - I
Graphic Design
Basic Design
Interior Design - I
BID101.
Course Credit Examination
Code
Points Theory
4
100 Marks
4
100 Marks
8
-8
-4
100 Marks
8
--
THEORY OF MATERIALS
Detailed Contents
Chapter No1. CLAY
Bricks
a) Types, Qualities & Properties
b) Manufacturing (not for examination)
c) Application
Teracota
a) Types, Qualities & Properties
b) Manufacturing (not for examination)
c) Application
Ceramic
a) Types, Qualities & Properties
b) Manufacturing (not for examination)
c) Application
Chapter No2. STONES
a) Types, Qualities & Properties
b) Processing
c) Application
Chapter No3.MORTAR LIME CEMENT
a) Types, Qualities & Properties
b) Processing
c) Application (like Terrazzo, Mosaic, Cast Stone etc)
Concrete
Practical
--100 Marks
100 Marks
-100 Marks
a) Types of concrete
b) Types of coping/ shapes of coping
c) Concrete Blocks
d) RCC- Introduction & Concept for lintels & chajja
Chapter No4.TIMBER
Types of Timber
Used for furniture or interiors
Used for construction/ structure
Properties & defects in timbers
Introduction & purpose of seasoning
Timber Product
Plywood, Block-Board, Particle Board, MDF, Fire Boards
v) Laminates - types & textures, thickness etc.
Chapter No5.GLASS
a) Qualities, Properties & Types
b) Manufacturing
c) Processing & Application
Chapter No6.FIXTURES & FINISHES
a) Paints
b) Polishes
c) Textured finishes
d) Wall Papers
e) Cladding materials
f) Types of plastering & finishes
g) Upholstery, fabrics, curtain, Venetian blinds, vertical blinds
h) carpets, Vinyl flooring, rubber, plastic, nylon etc
Chapter No7. Metals
Ferrous & Non-ferrous metals like Aluminum, Brass, Copper, Mild Steel,
Galvanized Iron, Stainless Steel etc.
a) Quality, Properties & Types
b) Surface treatments like anodizing, powder coating, specialized coating etc.
c) Applications
Chapter No8. Artificial Materials
a) Acrylic plastic, polycarbonate, polyurethane
b) Artificial woods, Eco-friendly and Recycled materials
Chapter No9. Materials for Lighting
a) Types for wires, conduits, distribution boards, mini circuit breakers,
earth leaked circuits breakers specifications
b) Light fittings
c) Decorative fittings
d) Special effect lightings like neon, fiber optics, flash etc.
Chapter No10. Materials Specialty
a) Water Proofing
b) Fire Fighting & Fire Prevention
c) Acoustical
d) Thermal Insulation
e) Light weight construction materials/ reuse of materials
Chapter No11. Materials for Sanitation and Plumbing
Different Plumbing Materials, Properties, Uses, Fittings
Different Sanitation Materials & Fixture Applications
REFERENCE MATERIAL
Sr.No. Author
D.N.Ghosh
1
Gurucharan Singh
2
S.C. Rangawala
3
4
K.P Roy Choudhary
S.C. Rangawala
5
William Rupp
6
M.V. Naik
7
BID 102
Title
Materials of constructions
Building Materials
Engineering Materials
Engineering Materials
Water Supply & Sanitary
Engineering
Construction Materials of
Interior Design
Building Construction
materials
Publication
Tata McGraw Hill
Standard Pub, & Dist
Charottar Pub. Anand
(India).
Oxford Press, New Delhi
Charottar Pub. Anand
(India).
Whitney Library
Nirali Publication
SERVICES - I
Detailed Contents
Chapter No 1. Lighting
Terms like lumen, candle, wring systems & their suitability, types of lighting,
types of light fittings & fixtures
Chapter No 2. Telephone & Telecommunication and LAN system
Different types of electronic (sound equipments)
Chapter No 3. Environmental considerations like energy efficiency, solar energy etc
Study pertaining to energy efficiency, solar energy etc.
Chapter No4. Ventilation & Air Conditioning- Change in Temperature & Heating
1.1) Principles of Heating
1.2) Principles of Air-conditioning
1.3) System like window units, Split and central air conditioners
1.4) Principles of ducting & distributing
REFERENCE MATERIAL
Sr.
Author
Title
Publication
F. Hall
Plumbing technology
2
Shubhangi Bhide
3
H. L. Ohri
4
A. C. Panchdhari
5
Sandeep Mantri
6
7
B. Raja Rao
Norbert Lechner
Building services &
equipments
Water Supply and
Sanitary Engineering
Water Supply and
sanitary installations
Practical Bldg. Const. &
its mgmt
Electricity for Architects
Heating, cooling, lighting
Design
British Library Cataloguing in
Publication Data
Rudra offset
No.
1
Charotar Publishing House
Bureau of Indian Standards, N
Delhi
Mantri proj. & consultancy
Pvt. ltd
Technical Book publisher
Library of congress
Cataloguing in Publication
Data
BID 103 INTERIOR CONSTRUCTION - I
Detailed Contents
Chapter No1: MASONARY
Brick Masonry
Different types of Bonds in various thickness/ corners
Submission : Sketches and notes in journal
Stone Masonry
a) Various types of stone masonry
b) Dry Rubble
c) Random Rubble
d) Ashlars fine
e) Ashlars chamfered
Submission : Sketches and notes in journal
Structures - framed and load bearing structures
a) Basic concept, differentiations and limitation for construction
special care to be taken while demolition (without damaging existing structure)
b) Introduction of foundation
Submission: Sketches and notes in journal
Chapter No2: Opening in Masonry work
Lintels - various types
a) Timbers
b) Brick
c) Stone
d) Steel
e) RCC (lintels with projections (chajja)
Arches in bricks & stones - various shapes and section
Practice oriented exercise
Chapter No3: Joinery Details
Timber Construction - with consideration of environment
i) Various joints in Timber and their applications
ii) Introduction to various fastners: nails, screws, nuts and bolts rivets etc.
iii) Various methods of fasterning: wielding, brazing, gluing & pasting etc.
Doors & Windows
Chapter No3. Types of Doors
a) Battened
b) B V Ledged
c) B L and Braced
d) B L, B & Framed
e) Paneled Door
f) Flush Door
g) Partly Glazed Door
h) Sliding/ Folding Door
Accordion type
i) Bathroom Door
Sliding/ folding type
Submission: (a,b,c & d) - 1 plate each, e-1 plate, f-1 plate, h&I - 1 plate each
REFERENCE MATERIAL
Sr.
Author
No.
Title
Publisher & Address
1
2
3
Joseph De Chaira
Jullius Panero
Martin Zelnik
John Pile
Ahmed Kasu
Time Saver Standard for
Interior Design & Space
Planning
Interior Design
Interior Design
Mcgraw Hill New York
Harry N. Adry Publishers
TWAIN Pub. Bombay
4
5
Jullius Panero
Martin Zelnik
Phillis Sleen Allen
6
Shirish Bapat
7
Shirish Bapat
8
9
Francis D K Ching
V. S. Parmar
Human Dimensions and
Interior Spaces
Beginning of Interior
Environment
Basic Design of
Anthropometry
Living Area (Interior
Space)
Interior Design Illustrated
Design Fundamental in 1st
Whitney Library
New York
New York
Bela books Publishers
Bela books Publishers
Van Norstrund, New Delhi
Somaiya Pub. Pvt. Ltd.
architecture
BID 104: GRAPHIC DESIGN
Detailed Contents
Chapter No1:
a) Study of lines
b) Study of surfaces
c) Study of volumes with various gradations
d) Lettering techniques
Practice oriented exercise: 1 plate
Chapter No2: Solid Geometry
a) Cube
b) Rectangle
c) Cone
d) Prism etc
e) Pyramids
f) Polygon
g) Tetrahedrons
Practice oriented exercise: 1 plate
Chapter No3: Scale Drawing
a) Use of scales & proportions
b) measure drawing
Practice oriented exercise: 1 plate
Chapter No4: Study of Orthographic projections
a) Plans
b) Elevations
c) Sections
Chapter No5: Views
Isometric view
Axonometric view
Chapter No6.
a) Perspective View
b) One Point (measuring point method)
c) Two Point (measuring method)
Practice oriented exercise: minimum 3 plated
Chapter No7. Study of Sciography
Chapter No8. Presentation Techniques
a) Pencil Rendering
b) Color Rendering
c) Plain
d) Pencil (B&W)
e) Pen & Ink
f) Color Pencil
g) Water Color
h) Photo/ Fuji color
Chapter No9. Model Making
a) Models of various Geometrical forms
b) Study of Doors & Windows in mount board models with wall finishes
REFERENCE MATERIAL
Sr. No.
Author
N.D. Bhatt
1
S. C. Rein Koff
2
4
Robert W. Gill
Graphic Shaw
5
Shankar Mulik
6
7
F D K Ching
Title
Engineering drawing- Plane
& Solid Geometry
Interior Graphics and Design
Standards
The Thames and Hudson
Manual of Rendering with
pen and ink
Interior Perspectives to
Architectural Designs
A Text Book of perspectives
and graphics
Perspective Drawing
Publisher & Address
Charottar Pub. Anand,
Gujrat
Whitney Library, New York
Thames & Hudson ltd.
London
Graphic Shaw
Allied Pub. Bombay
BID 105 :BASIC DESIGN
Detailed Contents
Chapter No1: Introduction & Importance of Interior Design
Chapter No2: Principles of Design
a) Srructural Design, Decorative design with characteristics and examples
b) Symmetry, Balance, Harmony, Scale & Proportions, Rhythm, Colour, Emphasis etc
Chapter No3: Elements of Design
a) Line, Form, Texture, Light, Space, Pattern, Colour
Practice oriented exercise: 2 plates
Chapter No4: Drawing Presentation
a) Presentation of various Furniture items including plants in Plan & Elevation
Practice oriented exercise: 1 plates
Chapter No5: Ergonomics & Anthropometrics
a) Introduction to Ergonomics
b) Introduction to Anthropometrics
Practice oriented exercise: 2 plates
Chapter No6: History of Interior Design
a) Classical Period
b) Medieval Period
c) 19th Century
d) Modern Period
e) Oriental Period
f) Indian Interior Design
REFERENCE MATERIAL
Sr. No. Author
Joseph De Chaira
Jullius Panero
1
Martin Zelnik
2
John Pile
3
Ahmed Kasu
Jullius Panero
4
Martin Zelnik
5
Phillis Sleen Allen
6
Shirish Bapat
7
Shirish Bapat
8
9
Francis D K Ching
V. S. Parmar
10
M. Prataprao
11
Sudhir Diwan
Title
Time Saver Standard for
Interior Design & Space
Planning
Interior Design
Interior Design
Human Dimensions and
Interior Spaces
Beginning of Interior
Environment
Basic Design of
Anthropometry
Living Area (Interior
Space)
Interior Design Illustrated
Design Fundamental in
1st architecture
Interior Design Principles
& Practices
Sanskruti a manual of
Interior Design Vol-1
Publisher & Address
Mcgraw Hill New York
Harry N. Adry Publishers
TWAIN Pub. Bombay
Whitney Library
New York
New York
Bela books Publishers
Bela books Publishers
Van Norstrund, New Delhi
Somaiya Pub. Pvt. Ltd.
Standard Publisher &
Distributor, New Delhi
Interior Affairs, Mumbai
BID 106 :INTERIOR DESIGN - I
Detailed Contents
Chapter No1. Basic Design for Living Units (with built-in-Environmental Consideration)
a) Living Room
b) Dining Room
c) Living-cum-Dining room
d) Kitchen-cum-Dining room
e) Kitchen
f) Master, Children’s, Guest Bedrooms
g) Toilets
Practice oriented Exercise: 9 plates
REFERENCE MATERIAL
Sr. No. Author
1
Thames &
Hudson
2
Aurora Cuito
3
Ruth Pretty
4
Stephen Crafti
5
J Grayson
Trulove
6
Shenzen
Nanhair Art
Design Co.
Title
Living large in small
spaces
New small homes
The Ultimate Interior
designer
Making the most of small
spaces
Studio Apartments
Publisher & Address
Thames & Hudson
Design 02 Residential
Space I
Design 09 Residential
Space III
RS 03 Residential Space
III
Juzhu Kongjan
Loft Publications. S.L.
Ward Lock
Images Pub. Group, Pvt.
Ltd
James Grayson Trulove
Juzhu Kongjan
Juzhu Kongjan
Program Structure - Second year
Sr No
1
2
3
4
5
6
BID 201 :
Course Name
Services - II
Interior Construction-II
Interior Design - II
Professional Pct & Estimation
CAD 2D & 3D
3D Studio & Photoshop
Course Credit Examination
Code
Points Theory
100 Marks
4
-8
-8
100 Marks
4
-8
-8
Practical
-100 Marks
100 Marks
-100 Marks
100 Marks
Services II
Detailed Contents
Chapter No1. Water Supply & Plumbing
Anthropometrics data
Client’s needs/ utilities
Service Utilities
Aesthetics
Feasibility in construction
Chapter No2. Landscaping - Elements of Landscaping, Principles of Landscaping
Terrace gardening, types of plants, selection of plants
Plant care
Technical details like water proofing, sanitation, lighting etc
Aesthetics
Chapter No3. Sound
Acoustics- Study of different systems of insulations & sound proofing,
use and methods of applications
Chapter No4. Fire Fighting- Types of fire, Fire fighting equipments and systems
Chapter No5. Security System - Detection of alarm, close circuit TV
Study pertaining to
Anthropometrics data
clients needs/ utilities
Service Utilities
Aesthetics
Feasibility in construction
REFERENCE MATERIAL
Sr.
Author
No.
1
Madan Mehta &
James Johnson
2
Frank and John
Walk
3
Norbert Lechner
4
Donald Hoff
5
Ernest Tricomi
Title
Publication
Architectural Acoustics,
Principles and Design
Noise and vibration
Library of congress Cataloguing
in Publication Data
British Library Cataloguing in
Publication Data
Library of congress Cataloguing
in Publication Data
Library of congress Cataloguing
in Publication Data
D. B. Taraporevala & sons
Heating, cooling,
Lighting Design
Building services and
equipments
ABC of Air-conditioning
BID201 :Interior Construction II
Detailed Contents
Chapter No1. Staircase
Types & Materials
Chapter No2. Floors
Types & Materials
Chapter No3. False Ceiling
Types- suspended ceilings with concealed lighting arrays & ducting
Various materials - metals, POP etc
Chapter No4. Specialty partition & paneling
a) Insulating material
b) Thermal Material
c) Acoustical
d) Other Insulating Materials
Submission: 2 plates
Chapter No4. Study of Furniture along with costing
a) Fixed & Moveable (Residential & Commercial)
Chairs, Bed (single & double), sofa, space dividers, built in furniture, wardrobe,
Dining table, wall units, curtain types, counters of bars, bank executive tables,
Conferences etc.
Submission: 10 Plates along with costing (abstract sheet)
REFERENCE MATERIAL
Sr.
Author
No.
Joseph De
Chaira
Jullius Panero
1
Martin Zelnik
2
John Pile
3
Ahmed Kasu
Jullius Panero
4
Martin Zelnik
5
Phillis Sleen Allen
6
Shirish Bapat
7
Shirish Bapat
8
Francis D K
Ching
V. S. Parmar
9
Title
Time Saver Standard for
Interior Design & Space
Planning
Interior Design
Interior Design
Human Dimensions and
Interior Spaces
Beginning of Interior
Environment
Basic Design of
Anthropometry
Living Area (Interior
Space)
Interior Design Illustrated
Design Fundamental in
1st architecture
Publisher & Address
Mcgraw Hill New York
Harry N. Adry Publishers
TWAIN Pub. Bombay
Whitney Library
New York
New York
Bela books Publishers
Bela books Publishers
Van Norstrund, New Delhi
Somaiya Pub. Pvt. Ltd.
BID 203 :Interior Design II
Detailed Contents
Chapter No1. Complete Design Project with Floor Plans, Sectional Elevation & Views
1.1) Design for Handicapped/ disabled person
1.2) One small residential space up to area 35 sqm
1.3) One large Residential space with Terrace
Chapter No2.
Project (I) small (Minor) like Shop, Office, Clinic, Cyber Café, Consulting room,
office, Window display including study of energy saving techniques
Drawing Requirements
Measurement Sheet
Plans - furniture layout
flooring layout
false ceiling layout
Plumbing & Sanitation layout
Sections, Sectional Elevation
Perspective views
Façade design, awning along with display window
Rendering in any medium
REFERENCE MATERIAL
Sr. No.
Author
Stafford Cliff
1
Vilma Barr
Katherine
2
Field
3
Carles Broto
Rolshoven
4
Martin
Jeong JI
5
Seong ed.
Nanuelli Sara
6
Jeong JI
Seong
7
8
Carles Broto
Title
Publisher & Address
The best exhibition
Roto vision Sa Switzerland
Stand Design 2
Stores: Retail Display PBC International Inc.
and Design
New shop Design
Exhibition Design
Arian Mostaedi
Rockport Publishers
Interior Design Bar
and Restaurant
Design for Shopping
New Retail Interiors
Interior design
boutique, hotel &
spa (Motel & hotel)
New shop Design
Jeong JI Seong
Laurence King Publishing
Ltd.
Jeong JI Seong
Arian Mostaedi
BID 204: Professional Practice & Quantity Estimation
Detailed Contents
Chapter No1. Introduction
1.1) Professional Ethics
1.2) Code of Conduct & Responsibility
1.3) Responsibility towards clients
1.4) Responsibility towards Contractor
1.5) Professional Responsibility
Chapter No2. Specification
2.1) Specification & Schedule writing
2.2) Mode of work & Units of Measurement
2.3) Color Chart & Material Chart
Chapter No3. Tenders
Tenders, types of tenders, tenders forms, terms & condition, NIT (Notice Inviting Tenders)
Composition of Tender Document (Tender Notice BOM, General Condition Sheet,
Contract Document
Specification, Acceptance letter etc. Set of working drawings)
Preparation of Tender Documents
Process of Tendering (Floating, Receiving, Opening & Tabulation, Acceptance of
Tender & further formalities)
Criteria for contemporary tenders
Pre tender qualifications & Pre Bid meetings
Chapter No4.Office Management
Working of an Interior Designs office
Scale of fee
Chapter No5.Career Opportunities
How to enter the profession and types of avenues open
Advantages and limitations of different options/ avenues
Latest Trends in Professional Practice for eg
Super-specialization, acquisition, mergers, tie-ups, collaborations, take over
Chapter No6. Project Management
Introduction to Project Management
Principles of Management
Establishment & Financial Implications
Maintenance & Refurbishment
Introduction to Site Management
Project Resourcing
Time Management
Chapter No7. Study of Services along with Estimation & Costing
7.1) Plumbing
7.2) Wiring & Lighting
7.3) Futuristic Orientation
Lifts
Escalators
Submission: 02 Plates minimum (along with costing)
REFERENCE MATERIAL
Sr.No. Author
1
Roshan
Namavati
2
Roshan
Namavati
3
C M Pitrowski
Harry Siegel,
CPA, Alan Sigel
4
5
6
7
William R. Hall
William Rupp
Title
Professional Practice
(Estimation & Valuation)
Architectural Detailing in
Residential Interiors
Professional Practice in
Interior Design
A Guide to Business
Principle and Practices for
Interior Designers
Contract Interior Finishes
Construction Materials of
Interior Design
Publication
Lakhani Book depot
Lakhani Book depot
Van Nostrand
Reinhold
Whitney library of
design
Whitney library
Whitney Library
BID 205: CAD 2D & 3D
Detailed Contents
Introduction to AUTOCAD - 2D
Starting & Closing AutoCAD
Screen Layout and Mouse operation
Pull Down Menu, Tool Bars, Command Window
Drawing file operation
Creating Entities - Line - Arc - Circle
Erase - Redraw
Entity Selection
Draw Toolbars
Hatch Patterns
Working with Text & Fonts Stiles
Modify Tool Bar
Editing with Grips
Ply line and Editing of Plotline
Entity Tools
Using Arrays
Zoom options
Making Blocks and Insertion of objects
Specifying Units and Limits
Understanding Scale factors
Using Grip and Snap Modes
Standard and Properties Bar
Creating Assigning, Controlling, working with Layers and Line Types
Dimension Menu
Enquiry
Printing/ Plotting the Drawings
Creation of sample drawing
Introduction to AUTOCAD - 3D
Concept of Evaluation/ Thickness
Use of 3D view point, Tri pod and view option
Top, Side, Front view
Hide & Shade option
Dynamic 3D viewing - Perspective View
Use of 3D Face/ 3D plotline/ 3 dimensions
Use of Ucs & U csicon
Edge surface, Ruled surface, Revolution Surface & Tabular Surface
Wire Frame and Solid Modeling
Boolean Functions
Rendering
Concept of Slides and Scripts
Model Making
Use of Layers and Colors in 3D
Adding Shadows and Materials
Background Scenes & light effects
Insertion Landscape & people
Export and Import of 3D model to and from 3D Studio
Sample Project
BID 206: 3D Studio & Photoshop
Detailed Contents
Chapter 1: 3D Studio & Photoshop
Getting Started
Using 3D studio
The Pull down Menus
The Icon Panel
The 2D Sharper
Creating Shapes for Lofting in 3D lofter
The 3D Lofter
Importing 2D Shapes for lofting & exports lofted objects into 3D editor
The 3D Editor
Creating 3 D Models
Importing AutoCAD Models/ 3 D lofted objects
Understanding Vertex/ face/ Elements/ Objects
Applying materials to objects
Fixing of lights and use of colors
Setting Cameras & understanding view ports
Rendering the image
Saving & Color prints of Rendered Image
The Key Framer
Understanding Selection sets
The Material Editors
Sample Projects
Photoshop Basic
Chapter 2: Walk Through 3 D Animation
Introduction to Animation
Animation- The Illusion movement
Key Framer Commands
Selection Geometry
Hierarchy/ Links/ Unlinks
Object Commands
Light & Camera Commands
Setting Animation Path
Rendering Animation
Display & Time Commands
The Materials Editors
Surface Color
Mapping
Shading Models
Creating Materials
Using Materials Editor
Material Color Monitor
Material Property Control
Sample Project
Submission: One Sample Project to be completed
Program Structure - Third year
Sr No
1
2
3
4
5
Course Name
Interior Design - III
Interior Construction - III
Design Elective (Techno Seminar)
Environmental Design
Design Dissertation (Project Work)
Course Credit ExaminatIon
Code
Points Theory
-8
-8
-8
-8
-8
Practical
100 Marks
100 Marks
100 Marks
100 Marks
100 Marks
BID301: Interior Design III
Detailed Contents
Chapter No 1. Major Projects
Large Project6 (300 sqm to 500 sqm) like Banks, Restaurants, Corporate offices,
Exhibitions,
Bars, Pubs & Casinos, Hotels, Motels, Supermarkets, Hospital etc including Landscape &
special considerations/ & provision for handicapped persons for circulation & facilities
Practical/ Field/ Project work etc.
All the works in Interior Design - II are related to project work with emphasis on practice
and practical approach
Drawing Requirements
a) Measurement Sheet
b) Plans
Furniture layouts
Flooring layouts
False ceiling
Air-conditioning ducting layout
Electrical layout
Layout indicating security system
c) Landscape Layouts
d) Sectional Elevations
c) Perspective views
d) Rendering in any medium (Pencil, Ink, Water color, Poster color etc)
REFERENCE MATERIAL
Sr. No. Author
Thames &
1
Hudson
2
Aurora Cuito
Ruth Pretty
3
Stephen Crafti
4
J Grayson
5
Trulove
6
Shenzen
Nanhair Art
Design Co.
Title
Living large in small
spaces
New small homes
The Ultimate Interior
designer
Making the most of small
spaces
Studio Apartments
Publisher & Address
Thames & Hudson
Design 02 Residential
Space I
Design 09 Residential
Space III
RS 03 Residential Space
III
Juzhu Kongjan
Loft Publications. S.L.
Ward Lock
Images Pub. Group, Pvt.
Ltd
James Grayson Trulove
Juzhu Kongjan
Juzhu Kongjan
BID302: Interior Construction III
Detailed Contents
Chapter No.1.
Modular, knockdown and foldable furniture
Kitchen furniture, platforms etc
Furniture for handicapped person
Sr. No.
1
2
3
4
5
6
7
Author
F D K Ching
William P.
Spence
L. Duane
Griffith
Mario Dal
Fabro
William P.
Spence
L. Duane
Griffith
D.A.C.A.
Boyne
D.A.C.A.
Boyne
D.A.C.A.
Boyne
Title
Building Construction Illustrated
Publisher & Address
Van Nortrand
How To Build Modern Furniture
Prentice Hall Inc. New
Jersey
McGraw Hill Book
Company, New York
Cabinet making, design & construction
Prentice Hall Inc. New
Jersey
Furniture & Cabinet Construction
Architects’ Working Detail Vol. I
The Arch. Press Ltd. London
The Arch. Press Ltd. London
Architects’ Working Detail Vol. III
The Arch. Press Ltd. London
Architects’ Working Detail Vol. IV
8
9
D.A.C.A.
Boyne
D.A.C.A.
Boyne
The Arch. Press Ltd. London
Architects’ Working Detail Vol. V
The Arch. Press Ltd. London
Architects’ Working Detail Vol. VIII
BID303: Design Ellective
Detailed Contents
Chapter 1: Introduction to Design Electives
1.1 Introduction to the Design Elective
1.2 Scope and Objective of the Design Elective
1.3 History of Design Elective
Related Assignment: 1 Report Presentation
Chapter 2: Design Elective Theory
2.1 Principles of the Design Electives
2.2 Elements of Design Elective
2.3 Materials and components of Design Elective
2.4 Systems and techniques of Design Electives
Related Assignment: 1 Report Presentation
Chapter 3: Elective Design & Management
3.1 Specialty of Design Elective
3.2 Management of the Design elective
3.3 Designing the Elective Furniture, Product or Theme
Related Assignment: 1 Design Project Presentation
NOTE
A student is offered any one of the Elective Design Programme
Elective Design Programmes offered are
A) Furniture/ Product Design
B) Set Designing
C) Visual; Merchandising
REFERENCE MATERIAL
Books on Furniture Design
Books on Visual Merchandising
Books on Set Design
BID 304: Environmental Design
Detailed Contents
Chapter No.1. Relative Study of Earth
1.1) Earth in the universe
Earth & solar system, delineation & seasons,
climatic zones (tropical, temperate, polar, desert, highland, etc.) &
classification, influence of ocean currents,
prevailing winds and solar radiation on the earth’s climate,
region-wise distribution of fauna and flora
1.2) Geographical Factors Effecting climate & Indian Climatic Classification
Latitude, Altitude, Aspect, Nearness to Sea
Six climatic zones & their characteristics,
study of Indian subcontinent & its historical origins
1.3) Global & Local environmental problems
Global warming & climate change, ozone depletion, deforestation,
degrading oceans, shelter, urban heat island effect, urbanization,
availability of energy and natural resources, air, noise, land and water pollution
1.4) Study of Ecosystems & their components
Forest, Oceans, Rivers, Ponds, Deserts,
Natural cycles such as Hydrological, Carbon, etc. Interdependence of ecosystems
CHAPTER NO.2.THERMAL COMFORT & PASSIVE DESIGN
2.1) Thermal Comfort
Definition, Variables, Tools to measure such as bioclimatic chart,
Meteorological instruments, Psychometric chart,
standards for comfort – day-lighting & ventilation
2.2) Climate Analysis
Solar path diagram, wind rose & wind square, Mahoney tables,
solar radiation chart, plotting of bio-climatic chart, ,
analysis of design strategies, study of vernacular architecture
2.3) Bio-climatic design of architectural elements
Design of fenestrations, heat gain calculations,
azimuth & altitude, Design for day-lighting
2.4) Study of materials and passive design strategies
Properties of materials, principles and definitions of natural heat transfer,
passive design strategies such as solar chimney,
wind towers, courtyards, etc, Case studies & application
CHAPTER NO.3.ENERGY EFFICIENCY IN INTERIOR DESIGN
3.1) Energy Efficiency & Conservation
Need for energy conservation, ways to conserve energy,
basic concepts, carbon credits, Kyoto protocol, renewable sources of energy
3.2) Energy Efficient Lighting Systems
Lighting design principles, equipment, LPD, CCT, Color Rendering Index,
Definitions – lumen, Lux, candela, efficacy, etc.,
circuits, NBC, IESNA, LEED & Eco-housing guidelines
3.3) HVAC
Reduction of heat load, efficient air conditioning, natural systems,
CFC free refrigeration systems, ASHRAE/ ISHRAE guidelines
CHAPTER NO.4.EFFICIENT & ECO-FRIENDLY BUILDING MATERIALS
4.1) Eco-friendly Interior materials
Parameters such as local, renewable, recyclable, non-toxic, etc.,
Life Cycle Analysis, Cradle to Grave assessment,
study of alternate and non-conventional materials, embodied energy of materials
4.2) Efficiency of existing interior materials
LEED & Eco-housing guidelines, Case study of use of efficient materials,
properties of materials, assessment with case based studies
CHAPTER NO.5.DESIGN PROJECT
Introduction to Design Brief
Case Study, Analysis, Research, Empirical studies,
Results & Recommendations, Presentation of Report
IMPLEMENTATION STRATERGY
Focus on applicative knowledge about the subject. Discussion by way of market
surveys, site studies and critical analysis of
existing designs trends & solutions. Stress on understanding and depicting the trend and
research basis for the future environments.
REFERENCE MATERIAL
Books on Building Environment
Indian Environment Directory
Books on Environment Design
Books on Environmental Interiors capes
Books on Eco friendly Environment
Books on Natural & Manmade comforts
Books on Waste Management
Books on Build ability & Sustainability
Books on Energy Efficiency
BID 305: Design Dissertation
Detailed Contents
Chapter 1: Preliminary Study
1.1 Introduction to the concept of Dissertation
1.2 Finalization of the Thesis Topic & Thesis Guide
1.3 Setting the Scope and Objective
1.4 Establishing the feasibility and viability
Related Assignment: 1 Report Presentation
Chapter 2: Report Presentation
2.1 Identification of the Case Study
2.2 Data Collection and Research
2.3 Conduction of Critical Analysis
2.4 Synthesis and Evaluation
Related Assignment: 1 Report Presentation
Chapter 3: Subjective Study
3.1 Formation of a rough draft
3.2 Finalization of subjective dissertation
Related Assignment: 1 Presentation of Subjective Dissertation.
IMPLEMENTATION STRATERGY
Focus is on individualistic approach to problem and one-to-one discussion with
competent guide resulting in a professionally satisfying
presentation of the thesis that would put to test the individual strength and caliber of
the student.
NOTE
Students are required to submit two hard copies of the subjective dissertation at the
end of the term
REFERENCE MATERIAL
Individual sourcing for self study
Individual case study
Information could be collected through Internet as well as books, as per the guidance
given by the concerned Guide
School of Continuing Education
B.Sc. in Fashion Design
Semester I
Subject
Credits
BFD 101: Elements of Design And Fashion
Theory
Total
hours
Marks
4
Internal
External
Total
OBJECTIVES:
1) To develop understanding of elements of design (point, line, pattern, shape, texture, color
form & space).
2) To develop understanding of principles of design (balance, rhythm, harmony, proportion,
emphasis & variety).
3) To understand & analyze the effective use of elements / principle of design & fashion in the
garment design process.
CONTENT:
Block Topic/Content
Objective
Method of
No
Analysis
Teaching
1
Importance of Elements of Design
and Fashion
To develop a basic
understanding about the
elements of design &
Fashion.
Class room lecture and
discussion
2
Line –
To understand the
application of line in the
design. And the
interpretation of mood
created by the line
-Class room lecture and
discussion
-Computer assisted
presentations
To understand the
application of shape in
the design and To
develop the ability to
evaluate the use of shape
in the apparel
-Class room lecture and
discussion
-Computer assisted
presentations
To understand the
application of line in the
design. And the
interpretation of mood
created by the texture
-Class room lecture and
discussion
-Computer assisted
presentations
i)
ii)
iii)
iv)
v)
3
4
Directing
Dividing
Psychological effects of line
Optical Illusion
Analysis of use of line in
fashion
Shape –
i)
Geometric
ii)
Natural
iii)
Non-objective
iv)
Silhouettes
v)
Analysis of use of Shapes
in fashion
Texture –
i)
Visual
ii)
Tactile
iii)
Audible
vi)
Analysis of use of Textures
in fashion
5
Value & Colour –
i)
Colour wheel
ii)
Colour schemes
iii)
Colour psychology
6
7
Principles of Design
i) Rhythm,
ii) Balance,
iii) Emphasis
iv) Harmony, Scale
v) Proportion, Variety
Elements of Fashion –
i)
Skirts
ii)
Dresses
iii)
Trousers
iv)
Tops
v)
Jackets
vi)
Coats
vii)
Necklines
viii)
Collars
ix)
Sleeves
x)
Cuffs
xi)
Pockets
xii)
Yoke
To understand the
application of shape in
the design and To
develop the ability to
evaluate the use of shape
in the apparel
-Class room lecture and
discussion
-Computer assisted
presentations
To understand the
application of principles of
design and to develop an
ability to evaluate them in
the apparel
-Class room lecture and
discussion
-Computer assisted
presentations
To understand the
application of elements of
fashion and to develop an
ability to evaluate them in
the apparel
-Class room lecture and
discussion
-Computer assisted
presentations
REFERENCE BOOKS:
Sr. No.
Title of the Book
Elements of Design – Space & Form
1
Elements of Design –Line
2
Basic Principles of Design (Vol. 1-4)
Basic Design: The Dynamics of visual
3
form
4
Principles of Color
5
Clothing Technology
Author
Albert W. Porter
Manfred Maier
Sansmarg
Birren & Fabersvan
Hannelore Eberle, Hermann Hermeling
Marianne Horaberger, Dieter Menzer
Warner Ribng
School of Continuing Education
B.Sc. (Fashion Design)
Semester I
Subject
Credits
BFD 102: Fashion Model Drawing
4
Total
hours
Marks
Practical
Internal
External
Total
OBJECTIVES:
1) To understand the importance of anatomical studies as the basis of fashion model
drawing.
2) To realize the need for understanding, clarity & confidence in drawing of the Human body
as a mode of visual communication in fashion.
3) To develop skill in fashion model drawing (drawing from a live model).
CONTENT:
Block Topic/Content
Objective
Method of
No
Analysis
Teaching
1
 Perspective
To understand
Presentation
-Objective
Developing your
Demonstration
-Figurative
object or any drawing Practice and
Human Anatomy
in perspective view.
Corrections.
- Kids, Female and Male
 Studies of Human Body
- Kids, Female and Male
2
 Proportion of the Croquis: To understand
Presentation
Kids, Male, Female
Proportion of all types Demonstration
-Stick croquie
croquis.
Practice and
-Flesh out croquie
Corrections.
(front, back, side and 3/4th
view)
3
 Draping of garments on
kids, male ,female figure for
 Skirts
 Dresses
 Trousers
 Tops
 Jackets
 Coats
REFERENCE BOOKS:
Sr. No.
Title of the Book
1
Fashion Design Manua
2
Fashion Sketch Book
3
Fashion Deisgn Illustration
4
Fashion Illustration Today
5
9 Heads
6
Fashion Illustration Techniques
To develop skill in
garment and figure
drawing.
Presentation
Demonstration
Practice and
Corrections
Author
Pamela Stekar
Bina Abling
John Turnpenny
Nicholas Drake
Nancy Riegelman
Julian Seaman
School of Continuing Education
B.Sc. (Fashion Design)
Semester I
Subject
BFD 103 :Pattern Making and
Construction - I
Credits
Total
hours
Marks
4
(Practical)
OBJECTIVES:
1) To understand basics of pattern making and construction.
Block
Topic/Content
Objective
No
Analysis
Introduction to industrial
To understand basics of
1
sewing Machine
sewing machine
Hand Seams and Machine
To acquire the skills of
seams
stitching and understanding
2
Selection of seams for different the use of it.
fabrics
To acquire the skills of

Pockets
stitching pocket, placket and
3

Plackets
necklines

Necklines
Basic Block Adult and Children To acquire the skills of
4
drafting the kids and adult
basic block
Skirts and variation
To acquire the skills of
drafting and stitching the

Straight basic
basic skirt & its variations.

A-line

Dirndl skirt
5

Gypsy skirt

Tiered skirt

Balloon Skirt
To acquire the skills of

Sleeves and variation
6
drafting and stitching sleeve
& its variations.
Term Garments
7
REFERENCE BOOKS:
Sr. No.
Title of the Book
1
Metric Pattern Cutting for children’s wear
2
Patternmaking for Fashion Designers
3
Flat Pattern Design
4
Complete Guide to Sewing
5
Complete Book of Sewing
6
Singer Sewing Book
Internal
External
Method of
Teaching
Lecture, discussion and
power point presentation
Lecture & demonstration
Lecture & demonstration
Lecture & demonstration
Lecture & demonstration
Lecture & demonstration
Lecture & demonstration
Author
Winifred Aldrich
Lori A . Knowles
Nora M. MacDonald
Readers Digest
DK
Gladys Cunningham
Total
School of Continuing Education
B.Sc. (Fashion Design)
Semester I
Subject
BFD 104: Communication skills
Credits
Total
hours
Marks
4
(Theory)
Internal
External
Total
OBJECTIVES:
1. To equip the students with effective communication tools required in the fashion business.
2. To develop their skills for the effective communication.
Block
No
1
Topic/Content
Analysis
Introduction to communication
i. Meaning & Definition of
communication
ii. Characteristics of communication
Objectives
Method of
Teaching
To equip the students
with effective
communication tools
2
Objectives of communication
To impart the aims of
communication
3
Written Business Communication Emails, Reports, Minutes of Meeting,
Proposal, Notes, Letters, elements of
resumes.
To impart the students
with processes of
communication
4
Presentation skills related to
Communication
To impart knowledge
about the methods of
communication
5
Etiquettes and manners
To understand the
barriers of
communication
REFERENCE BOOKS:
Sr. No. Title of the Book
1
Business communication
1. Class-room teaching.
1. Class-room teaching.
1. Class-room teaching.
1. Class-room teaching.
1. Class-room teaching.
Author
Dr. Rodrigue
School of Continuing Education
B.Sc. in Fashion Design
Semester II
Subject
BFD 105: Introduction to Textiles
Credits
Total
hours
Marks
4
(Theory)
Internal
OBJECTIVES:
1) To educate students about the various stages from fibre to fabric.
2) To familiarize the fabric properties to enable better design skills..
3) To aid the fabric choice as per the design, budget and client.
CONTENT:
Block
Topic/Content
No
Analysis
1
Introduction to Textile
Industry
2
 Classification of Fibers
 Characteristics of Fibers
pertaining to
performance
- Fiber blends and its
performance
Objectives
To learn about the basic
segments of textile industry
To understand
characteristics of fibers for
its right application for its
products.
External
Method of
Teaching
-Class room lecture and
discussion
-Class room lecture and
discussion
-Computer assisted
presentations.
3
Yarns –
- Types of yarn
- Yarns properties
To learn about various
types of yarns, their
classification, their
formation and uses
-Class room lecture and
discussion
-Computer assisted
presentations
-Industry visit
4
Fabric Construction
-identification and
application of woven fabrics
and knitted fabrics
- Application of non woven’s
in Fashion
Study of fabric performance
pertaining to fabric finishes
- Preparatory
- Aesthetic
- Functional
To understand the major
classification of fabric
construction techniques
- Class room lecture and
discussion
-Computer assisted
presentations
-Industry visit
To develop an
understanding about the
importance, types of
finishes given to the textile
products
Class room lecture and
discussion
-Computer assisted
presentations
5
REFERENCE BOOKS:
Sl No.
Title of the Book
1
Textile from fibre to fabric
2
Understanding Textiles
3
J.J. Pizzuto’s Fabric Science
4
Clothing Technology
5
Textiles
Total
Author
Berard Cobman
Phyllis Toratora
Arthur Price
Europa Lehrimittal
Wayne,A,Macmillan,London
School of Continuing Education
B.Sc. (Fashion Design)
Semester II
Subject
Credits
Total
hours
Marks
BFD 106: Surface Ornamentation
4
Techniques
Theory
Internal
External
Total
OBJECTIVES:
1) To understand the different types of textile and surface ornamentation designs and
techniques and to use them effectively and designing the garments.
2) To know the various methods of surface ornamentation & to select the appropriate
method of ornamentation for a specific product or fabric.
CONTENT:
Block
No
1
2
3
4
5
Topic/Content
Analysis
Objective
Method of
Teaching
 Families of Textile Design
 Floral
 Geometric
 Conversational/Traditional
 Ethnic
 Repeat and its types
- Directional
- Non-Directional
- One way
- Two way
- All over
- Half Drop Vertical
- Half-Drop Horizontal.
 Print s techniques
- Block Printing
- Stencil Printing
- Fabric Printing
- Lithography
- Screen Printing
 Machine Embroidery
To understand the
different types and
techniques in textile
Designing.
Presentation
Demonstration
Practice and
Corrections.
To understand the
different types repeats
and use them to
according to your
concept.
Presentation
Demonstration
Practice and
Corrections.
To understand deferent
types of printing
methods and try out
virus styles.
Presentation
Demonstration
Practice and
Corrections.
To understand different
types of machine
embroidery
Presentation
Demonstration
Practice and
Corrections.
Presentation
Demonstration
Practice and
Corrections.
 Hand Embroidery
To understand different
types of handembroidery
REFERENCE BOOKS:
Sr. No. Title of the Book
1
Textile Design
2
Encyclopedia of embroidery stitches including crewel
3
Quilters work book
Author
Susan Meller & Joost Q. Elffers
Marion Nicholas
Pam Lonttot & Rosemary
School of Continuing Education
B.Sc. (Fashion Design)
Semester II
Subject
BFD 107: Pattern Making and
construction - II
Credits
1
Topic/Content
Analysis
Design detailing through Dart
manipulation and fullness
techniques
2
Salwaar And Churidar
3
Ladies Shirt
4
Ladies Trouser
5
Kid’s wear
Marks
4
(Practical)
Block
No
Total
hours
Internal
Objectives
REFERENCE BOOKS:
Sr. No.
Title of the Book
1
Metric Pattern Cutting for children’s wear
2
Patternmaking for Fashion Designers
3
Flat Pattern Design
4
Complete Guide to Sewing
5
Complete Book of Sewing
6
Singer Sewing Book
External
Method of
Teaching
Author
Winifred Aldrich
Lori A . Knowles
Nora M. MacDonald
Readers Digest
DK
Gladys Cunningham
Total
School of Continuing Education
B.Sc. (Fashion Design)
Semester II
Subject
BFD 108:Computer Application - I
Credits
H
o
ur
s
Marks
4
(Practical)
OBJECTIVES:
Internal
External
Total
1. To introduce the basic principles of computer hardware and software
2. To familiarize with core elements of Windows, Spread Sheets and basic
applications in the areas of word, and presentation with computers.
3. To familiarize students with the scope and utility of the Internet
Block
No
1
2
3
Topic/Content
Analysis
Window
- Using window Explorer
- Managing files and folders
- Using Paint Brush, WordPad & Notepad
- Network Neighborhood
Word Processor (Microsoft Word)
- Introduction to Word Processor
- Overview of Word Processor Packages
- Use of word in different areas
- Document concept – (Creating, Saving,
Opening, Closing Document)
- Formatting document (Bold, Italic, Underline,
Justification, fonts, colors of fonts, format
painter)
- Copy, cut and paste
- working with margins and page setup
- Tables
- Uses of drawing toolbar
- Columns, header & footers
- Printing procedure
- Spell Check & Thesaurus
- Adding a chart to the report
- Mail Merge
Spread Sheets(Microsoft Excel)
- Introduction to spread sheet
- Overview of spread sheet packages
- About Excel (Role of Excel in day to day life)
- Understanding Excel Sheet
- Inserting, deleting and hiding columns / rows
- Manipulating formulas and functions
- working with charts
- Printing a sheet
Objectives
To introduce them
with principles of
windows
Method of
Teaching
Practical exercises, and
interactive sessions.
To familiarize with
core elements
Microsoft Word
Lecture and practical work.
To Understand the
Spreadsheet
Format in EXCEL,
including graphs
Lecture and practical work.
- Sort & Filter
Presentation
Package
(Microsoft
powerpoint)
- What is presentation? Explain its need
- Overview of presentation packages
- Use of powerpoint
- Making Presentation
- Different types of slide layouts
- Slide view, slide sorter view and slide show
buttons
- Setup show
- Applying design templates and backgrounds
- Transitions & custom animation effects
- Recording voice in presentation
- Electronic presentations
Internet
- What is internet? And its advantages and
disadvantages
- Minimum hardware and software requirement
for internet connection
- Role of modem in internet
- Websites & ISPN
- Browsing and Surfing
- Search Engines
- Downloading Pictures and Text
- E-mailing
- Downloading pictures and Text
- Creating Accounts
- Attachments
- Chatting
4
5
For professional
presentations
Lecture, practical
exercises, and interactive
sessions.
For information
search and
collection
. Lecture and practical
work.
REFERENCE BOOKS:
Sl No.
1
2
3
4
5
6
Title of the Book
“Mastering word 2000”
“Mastering Excel 2000”
“Mastering Powerpoint 2000”
“Mastering Fox Pro 2000”
“The internet in 24 hours”
“Internet 101 A Beginner’s Guide to the internet and
the world Wide Web”
Author
Ronthansfield, J.W.Oslen,BPB Publication
Mindy C.Martin, Steven M.Hansen,Beth
Klingher BPB Publication
Katherine Murray BPB Publications
Charles Siegal
Ned Shell: SAMS Publishing
Wendy G.Lehnert
School of Continuing Education
B.Sc in Fashion Design
Semester III
Subject
Credits
BFD 201: Fashion Studies
Total
hours
Marks
4
(Theory)
Internal
External
Total
Objectives:
Develop an understanding of the Elements and Principles of Design with reference to
Apparel
Develop an understanding of Aesthetic aspects
Understand market influences on Fashion designers, Fashion centers and brands.
Block
No
1
2
3
4
5
6
Objectives
Topic/Content
Analysis
Method of
Teaching
Fashion Terms
Fashion Categories
Fashion Evolution- Fashion Cycle
Adoption of fashion
 Economic influence on fashion
 Technological influence on fashion
 Global influence on fashion
International fashion centers
Fashion Promotion
REFERENCE BOOKS:
Sr. No.
1
2
Title of the Book
Dynamics of Fashion –
Promotstyle / Here & There, Apparel View,
Author
Ellaine Stone
View
on color
3
Inside Fashion Business
Jeanettle Jernow & Kitt Dickeson
WWD
School of Continuing Education
B.Sc. (Fashion Design)
Semester III
Subject
Credits
BFD 202: Fashion Illustration
Total
hours
Marks
4
Practical
Internal
External
OBJECTIVES:
1) To acquire the skills to use different mediums: - pencil, water color, poster color, etc.
2) To understand the texture of fabric and render it.
3) To develop types of rendering.
4) To analyze variety of pictures and sketch and render them accordingly (body &
garments).
CONTENT:
Block Topic/Content
No
Analysis


1
Rendering Techniques
Croqui Styling using hand
movements, leg movements
and features
Objective
Method of
Teaching
To understand various types of
medium and developed your
own rendering style.
Presentation
Demonstration,
Practice and
Corrections.
Analysis fabric texture and
render them suitable medium.
Presentation
Demonstration,
Practice and
Corrections.
Presentation
Demonstration,
Practice and
Corrections.
Presentation
Demonstration,
Practice and
Corrections.
2

3

Photo Analysis
Different garments of Kids, Male
and Female
Analysis figure salute, fabric,
texture and feel and render
them.
4

Development of Costumes
on Croquis using elements of
fashion
Develop your own rendering
style.
Fabric Rendering
- (30samples of different
Varieties of fabric)
REFERENCE BOOKS:
Sr. No. Title of the Book
1
Advance Fashion sketch book
2
Fashion Illustration
3
The Fashion guide
4
The Snap Fashion sketch book
5
Figure Drawing for Fashion I & II
6
Fashion Illustration Today
7
Fashion Illustration Now
8
Fashion Art for the Fashion Industry
9
Fashion Design in Vouge
Author
Bina Abling
Colin Barnes / Steven Stipelman
Haurent Hartung
Bill Giazer
Isao Yajima
Nicholas Drake
Laird Borrelli
Rita Gersten
William Packer
School of Continuing Education
B.Sc. (Fashion Design)
Total
Semester III
Subject
BFD 203:Computer Application II
Credits
Total
hours
Marks
4
(Practical)
Internal
External
Total
Objectives:
 To incorporate in design students the ability to represent and create visuals using image
editing and object creation / manipulation capabilities of Adobe Photoshop, Corel draw
And Page maker
Block
Topic/Content
Method of
Objectives
No
Analysis
Teaching
1
Coreldraw
To familiarize
Demonstration and
- About CorelDraw
with the corel
Practical
- Using the menus, standard toolbar, property bar and draw and to
diglog boxes
used it
- Drawing rectangle, ellipses, polygons, stars, spirals
effectively in
and graph paper
making
- Drawing lines of all shapes and size
presentation
- Creating and manipulating text
- Selecting and transforming objects
- Shaping objects
- Filling and outlining objects
- Viewing, zooming and ordering
- Combining, breaking apart, grouping, ungrouping,
separating and converting to curves
- Weld, intersection and trim
- Aligning, coping, pasting, and cloning
- Lens, perspective and power clip
- Fitting Text to a path
- Page setup
- Uses of Corel draw
2
Photoshop
To familiarize
Demonstration and
- About Photoshop
with the photo Practical
- Using toolbox, palettes and Context menus
shop and to
- Creating, Operating and closing files
used it
- Changing canvas size, color modes and resolutions
effectively in
- Understanding and working with layers
making
- Selecting areas
presentation
- Picking and selecting colors
- Paining and selecting colors
- Creating text
-Resizing and Reshaping image
- Scanning
- Filter effects
- Manipulating focus with blur, sharpen, and smudge
- Adjusting tone with dodge
- Morphing images
- Cloning and pattern creation with the rubber stamp
- Creating special images effect
REFERENCE BOOKS:
Sl No.
Title of the Book
Author
1
Respective software manuals (Adobe Photoshop, Corel Trace)
2
Photoshop Retouching Techniques
2
“Teach Yourself Access for Windows 95, Version 7.0” 1999,
BPB Publications, New Delhi
School of Continuing Education
B.Sc. (Fashion Design)
Semester III
Eismann, Katrin, Simmon – Steve
Publisher
Siegel, Charles
Subject
Credits
BFD 204:Machinery and Equipment
4
Total
hours
Theory
Marks
Internal
External
Total
OBJECTIVES:
1) To create an awareness of the types of garments machinery available in the industry
2) To develop an understanding about the selection of the right machinery for production of
the required garment.
CONTENT:
Block
No
1
2
3
4
5
6
Topic/Content
Analysis
Overview of the Garment mass
production setup Marker making
 Spreading
 Cutting
 Ticketing
 Bundling
 Sewing
 Finishing
 Quality Checking
Classification and application of
cutting machines in garment industry
Classification of Sewing Machines and
their applications
i. Horizontal bed Machines
ii. Vertical bed machines
Stitch type analysis, classification and
their applications
i. 100 Class
ii. 200 Class
iii. 300 Class
iv. 400 Class
v. 500 Class
vi. 600 Class
Feed Mechanisms
i. Drop Feed
ii. Differential Feed
iii. Unison Feed
iv. Compound Feed
v. Roller Feed
Classification of Finishing Equipments
and their applications
i. The purpose of pressing
ii. Categories of pressing
iii. Pressing Equipments and
methods
iv. Stain removal
Objective
To familiarize with the
various process in garment
mass production
Method of
Teaching
Class room lecture
and discussion
- Industry visit
To get knowledge on
various types of cutting
machines and their
operation.
To get knowledge on
various types of sewing
machines and their
operation.
To understand various
types of stitches
Class room lecture
and discussion
Computer Assisted
Presentation
Class room lecture
and discussion
To understand the
importance and types of
feed mechanism
Class room lecture
and discussion
To get knowledge on
various types of pressing
equipments and their
operation.
Class room lecture
and discussion
Class room lecture
and discussion
Computer Assisted
Presentation
v. Packaging
7
Introduction to Sewing Machines
attachments and their applications.
To get knowledge about
sewing machine attachment
used in the garment
industry
Class room lecture
and discussion
REFERENCE BOOKS:
Sl No.
1
2
Title of the Book
Clothing Technology
Technology of Clothing Manufacture
Author
Europa Lehrmittel
Harold Carr and Barbara
Latham
School of Continuing Education
B.Sc. in Fashion Design
Semester IV
Subject
BFD 205:Fundamentals of fashion
marketing and merchandising
(Theory)
Credits
Total
Hours
Marks
4
Internal
External
Total
OBJECTIVES:
 To familiarize with marketing mechanisms that affects and governs Apparel Trade
 To make students understand the basic concepts of merchandising and its importance
in the Apparel industry.
 To make students understand the basic concepts of merchandising and its importance
in the Apparel industry.
Blk
Topic/Content
Method of
Objectives
No
Analysis
Teaching
1
- Marketing concept
To conceptualize marketing
1. Lecture and discussion
strategies and selling.
2. Guest Speaker.
- Marketing and Selling
3. Case Studies
2
- 4 P's of marketing
- Developing Marketing Strategy and
Tactics
3
- Product strategy.
- Pricing strategy
4
- Distribution Policy
- Promotion policy
6
Merchandising in Apparel Industry
Merchandising Process
Responsibilities
Merchandising Techniques
7
8
Merchandising terminology and
concepts
 Sampling
 Pricing and product Costing
 Product Line Development
 Assortment planning
 Inventory Control
 Global Sourcing
 Import and Exports
 Fashion Promotion and images
 Fashion Calendar and event
planning
To familiarize the basic
principles of marketing and
various tactics and strategies
involved.
1. Lecture.
2. Small Group Discussion.
3. Case Studies
To conceptualize the
strategies and tactics involved
in product and pricing.
1. Lecture and discussion
2. Guest Speaker.
3. Case Studies
To understand the tactics of
getting the product to the
customer and various
promotion measures.
To understand the concept of
merchandising
1. Lecture.
2. Panel of Experts.
3. Case Studies.
To understand the work of
merchandiser
To understand merchandising
terminologies and concepts
and buyer responsibilities.
1. Class-room teaching.
1.Classroom teaching.
2. Case Study and role-play.
1. Class-room teaching.
2. Case Study and role play.

9
Customer vendor Relation
a) Responsibilities of the buyer
To understand the buying
concept
1. Class-room teaching.
2. Case Study and role-play
1. Class-room teaching.
2. Case Study and role-play.
b) Working with Vendors
To understand the vendoring
concept
10
Organizing buying / selling activity
To understand merchandise
and buying and selling
activities.
1. Class-room teaching.
2. Case Study and role-play.
REFERENCE BOOKS:
Sr. No.
1.
2.
3.
4.
5.
Title of the Book
Author
Principles of Marketing
Philip Kotler
Relevant business & trade journals, magazines, and Govt. Publications
Fashion Buying & Merchandising
Packard, S., Winters, A. & Axelrod,
The Business of Fashion
Burns, David L
Fashion: From Concept To Consumer
Frings, Gini S
School of Continuing Education
B.Sc. (Fashion Design)
Semester IV
Subject
Credits
BFD 206:Traditional Textiles &
Embroideries of India
4
Theory
Total hours
Marks
Term Work
TP / Pr.
Total
Objectives:
 To acquire knowledge of different textiles produced in different states of India
 To acquaint the students with the different motifs, colour and weaving techniques used in
textiles along with their significance.
 To acquire knowledge of various embroideries done in India with the historical
background of each.
 To learn different types of stitches, motifs, colour and material used in the embroideries
and their significance.
 To acquaint the student with the work of handloom board, khadi board and cottage
industries in India.
CONTENT:
Block Topic/Content
Method of
Objectives
Analysis
No
Teaching
To acquire knowledge of
various embroideries done in
1
Introduction
Class-room teaching
India with the historical
background of each
Textiles Of The Following States
regarding the fiber used, weave,
motifs, colors and their significance
and descriptive terms used- Unit 1:
 Maharashtra,
 Gujarat, Saurashtra, Kutch,
 Rajasthan,
To acquaint the students with
 Jammu & Kashmir,
the different motifs, colour
 Punjab,
Class-room teaching
2
and weaving techniques used
 Uttar Pradesh,
and LCD presentation
in textiles along with their
 Assam,
significance
 Orissa,
 Manipur,
 West Bengal,
 Karnataka,
 Kerala,
 Tamilnadu
 Andhra Pradesh.
3
Class-room teaching
Embroidery Of Different States. To learn different types of
stitches, motifs, colour and
and LCD presentation
material used in the
Unit 1: History of embroidery
embroideries and their
Unit 2: Embroidery of the following
significance
states, regarding history, colors,
motifs, threads, materials and stitches
used.










Kasuti of Karnataka,
Embroidery of Sindh, Kutch &
Kathiawar,
Kashida of Kashmir,
Kantha of Bengal,
Chikankari of Uttar Pradesh,
Embroidery of Manipur,
Chamba Rumal,
Phulkari of Punjab,
Gold and silver embroidery,
Applique work of Bihar and
Orissa.
4
Handloom Industry Of India
5
Khadi Board
6
Cottage Industry
To acquaint the student with
the work of handloom board,
khadi board and cottage
industries in India.
To acquaint the student with
the work of handloom board,
khadi board and cottage
industries in India.
To acquaint the student with
the work of handloom board,
khadi board and cottage
industries in India.
Class-room teaching
and LCD presentation
Class-room teaching
and LCD presentation
Class-room teaching
and LCD presentation
REFERENCE BOOKS:
Sr. No.
1
2
3
4
5
6
7
Title of the Book
Indian Embroidery
Traditional textiles of India
Kasuti of karnataka
Karnataki Kashida
Colourful textiles of Rajasthan
Carpets and floor covering of India
Ikat textiles of India
8
Sari of India
9
10
11
12
13
14
15
16
The sari style
Masterpiece of Indian textile
Needlelore
Costumes and textiles of India
Appliqué work of Orissa
Indian Embroidery
Textiles and Embroidery of India
Handicrafts of india
Author
Irwin and Hall
Shailji naik
Indira joshi
Ahilya kirloskar
Kothari Gulab
Chattopadhayya kamaladevi
Chelna Desai
Kapur Chishti and Amba
sanyal
Linda Lynton
Rustom J Mehta
Neelam Garewal
Jamila brij Bhushan
Mohanti Vijay Chandra
Savitri Pandit
Marg publication
Chattopadhayya kamaladevi
School of Continuing Education
B.Sc. (Fashion Design)
Semester IV
Subject
Credits
BFD 207:Garment Construction
Total
hours
4
(Practical)
Block
No
1
2
Marks
Internal
Topic/Content
Analysis
Torso foundation
 Semi fitted
 Fitted
Stylelines
 Classic princess
 Armhole princess
 Panel styleline
Objectives
To acquire the knowledge &
skills to develop torso block
for various garments
To acquire the knowledge &
skills to develop garments
with stylelines
External
Total
Method of
Teaching
Description & Demonstration
Description & Demonstration
Gents Shirt
To acquire the knowledge &
skills to develop gents shirt
Description & Demonstration
Gents Trouser
To acquire the knowledge &
skills to develop gents
Trouser
Description & Demonstration
3
4
REFERENCE BOOKS:
Sr No.
1
2
Title of the Book
Dress Pattern Designing
Author
Natalie Bray
Patternmaking for Fashion Design
Helen Joseph Armstrong
School of Continuing Education
B.Sc. (Fashion Design)
Semester IV
Subject
BFD 208:History of fashion
Credits
Total
hours
Marks
4
(Theory)
Internal
External
Total
OBJECTIVES:
1) To develop an understanding of world costumes and their contemporary interpretations
2) To understand the characteristics of the costumes of various parts of the world.
CONTENT:
Block
Topic/Content
No
Analysis
1
Study of historical fashion from
Ancient Egypt to
modern age
 Fashion development
 Fashion in France
 Effect of industrial revolution
on fashion
2
Objectives
Method of
Teaching
Class room lecture and
discussion
Computer assisted
presentations
Class room lecture and
discussion
Computer assisted
presentations
 Mass production of clothing
 Retailing during 19th century
 Changes caused by
communication
 Effect of world war I and II on
fashion
3
Influential designers and trends
from 17th century onwards
4
Study of Indian Designers and
Their Brands
5
Study of Indian Retail Brands
-Class room lecture and
discussion
-Demonstration
-Industry visit
Class room lecture, discussion
Computer assisted
presentations
Class room lecture, discussion
Computer assisted
presentations
REFERENCE BOOKS:
Sr. No.
1
Title of the Book
A history of costume in the west
Author
Francots Boucher
2
Costume
The Pepin press
3
Historic costumes
Karen Baclawski
4
The chronicle of western costume
John Peacock
5
Costume And Fashion
Jack Cassin – Scott
6
Survey of historic costumes
Phyllus tortora
7
The Complete Costume History
Auguste Racinet
8
Clothing Technology
9
Indian Costume-II – Patkas
Hannelore Eberle, Hermann Hermeling
Marianne Horaberger, Dieter Menzer
Warner Ribng
B.N.Goswamy
10
Indian Costume
B.N.Goswamy
11
Indian Costume
G.S.Ghurye
12
Traditional Indian costume and textiles
Parul Bhatnagar
School of Continuing Education
B.Sc. in Fashion Design
Semester V
Subject
Credits
BFD 201: Principle of Management
Total
hours
Marks
4
(Theory)
Internal
External
Total
Objectives:

To expose students to management creativity.

To acquaint the participants with Business organization and to familiarize them with basic
management concepts, applications & processes.

To Provide experiential learning for the students in the area of decision making,
motivation, leadership and communication
Bk
Topic/Content
Objectives
Method of
No Analysis
Teaching
1
Definition, Nature, Purpose and Social
To understand the basic
1. Class-room teaching.
responsibility of Management.
management
Evolution of Management, Managing is
Fundamentals &
an art or Science
concepts.
2
Types and Levels of Organization,
To get a clear vision of
1. Class-room teaching.
Managerial Functions, Process of
organizational structure
Management- Planning, Organizing,
and its
Leading and Controlling
Function.
3
Planning – Types, Steps and Process.
Clear vision of business
1. Class-room teaching.
SWOT Analysis
planning and
implementation of
2. Case Studies
processes.
4
Organizational Structure, Types, StaffTo understand various
1. Class-room teaching.
line of authority, Delegation of work and organizational structure
2. Case Study
decentralization.
and their functioning.
3. Role play for delegation-n of
Process of Decision making, Evaluation
work.
and selection of alternatives
5
Motivation,Leadership, Communication
6
Finance-functions, goals, source, breakeven analysis and profitability.
Ethics and Social responsibilities in
management.
To understand
Importance of HR
practices in the industry
keeping in mind their
future roles.
To familiarize with the
concepts and their
implementation
1. Class-room teaching.
1. Class-room teaching.
2. Case studies
REFERENCE BOOKS:
Sl No.
1
2
3
Title of the Book
Management
Essentials of Management – 5th edn
Strategic management concept and cases
Author
Stoner & others
Koontz & Weihrich – Part1
S.C. Bhattacharya
School of Continuing Education
B.Sc. (Fashion Design)
Semester V
Subject
BFD 306:Women’s Wear
Credits
Total
hours
Marks
4
(Practical)
Internal
External
Total
OBJECTIVES:
To develop an understanding, Analysis and Development of women’s wear
Block
No
1
Topic/Content
Analysis
Market survey
Objectives
2
Conceptualization
To analyze the concept and to develop
concept through mood board and story
board
3
Design Development
To develop various designs reflecting the
concept (partially rendered)
Lecture and
Discussion method
4
Final Presentation
To utilize presentation skills for the final
presentation of women’s wear on paper
Lecture and
Discussion method
5
Product Development
To develop the product
6
Product presentation
To understand the process of promotion
Description &
Demonstration
Lecture and
Discussion method
To understand the present trends
Method of
Teaching
Lecture and
Discussion method
Lecture and
Discussion method
School of Continuing Education
B.Sc. (Fashion Design)
Semester V
Subject
Credits
BFD 307: Textile & Garment Quality
Analysis Assurance
(Theory)
Total
hours
Marks
4
Internal
External
Total
OBJECTIVES:
This course is intended to impart the knowledge of quality analysis and assurance and its
importance in textile industry.
CONTENT:
Block
Topic / Content
No.
Analysis
1
Introduction  What is quality?
 Why quality is important?
2
Inspection -
Objectives
To understand the meaning and
importance of quality
To develop an understanding
about the importance of
inspection at various level and
the standards related to garment
industry
-Raw material inspection
-In process inspection
-Final inspection
-How much to inspect
-Definitions of fabric defects
-British standards of interest
garment manufacturers
- ISO standards of interests to
garment manufacturers
-Class room lecture
and discussion
-industry visit
to
3
Textile Testing & Product Evaluation
4
Precision & Accuracy of Test Methods
-Atmospheric conditions for testing
-Strength properties of apparel
-Fabric stretch properties
-Dimensional changes in apparel due
to laundering, dry-cleaning, steaming &
pressing.
-Needle cutting / yarn severance
-Sew-ability of fabrics
-Bow and skew ness (Bias) in woven
and knitted fabrics
-Soil and stain release testing
-Fabric thickness
-Abrasion resistance
-Color fastness
Method of
Teaching
-Class room lecture
and discussion
To impart knowledge about the
tests and standards set in the
garment industry on which
products are evaluated.
To understand the Process and
importance of different tests
used in industries.
-Class room lecture
and discussion
-Class room lecture
and discussion
-Industrial visit
Textile labs visit,
-Testing of fusible interlinings
-Testing of zippers
-Elastic waistband testing
-Yarn strength and elongation
-Yarn number
-Yarn twist
-Sewing Threads
-Wear testing
Care labeling of apparel and textiles
5
Class room lecture
and discussion
Objective evaluation of fabric hand
To familiarize students with
various symbols and their
meaning.
To study the evaluation of fabric
hand
Quality cost
To impart knowledge about the
quality cost
Class room lecture
and discussion
Quality management
To gain knowledge about the
quality management
Class room lecture
and discussion
6
7
8
Class room lecture
and discussion
REFERENCE BOOKS:
Sr. No.
1
2
Title of the Book
Managing quality in the apparel industry
Author
Pradip V Mehta, Satish K. Bharadwaj
Quality Assurance for textiles and apparel
Sara J.Kadolph
School of Continuing Education
B.Sc. (Fashion Design)
Semester V
Subject
Credits
BFD 308: Draping
Total
hours
4
(Practical)
Block
No
1
2
3
4
5
6
Marks
Internal
External
Topic/Content
Analysis
Introduction to Draping
 Terminology
 Dummy preparation
 Muslin preparation
Basic Bodice Block
 Front
 Back
Dart Manipulation
 Single dart series
 Double dart series
Objectives
To acquire the knowledge & skill of
draping Bodice Block standard
size # 8
To acquire the knowledge & to
develop skill for dart manipulation
by draping method
Description &
Demonstration
Basic Skirt Block
 Single dart
 Double dart
 Dart Equivalents
Skirt variations
 Flared
 Gathered
 Skirts with yokes
Neckline & Armhole variations
To acquire the knowledge & skill of
draping Basic skirt
Description &
Demonstration
To acquire the knowledge & skill of
skirt variations by draping method.
Description &
Demonstration
To acquire the skill of draping
Description &
Demonstration
To acquire the basic knowledge of
Draping.
Method of
Teaching
Description &
Demonstration
Description &
Demonstration
REFERENCE BOOKS:
Sr. No.
1
Total
Title of the Book
Draping for Apparel Design
Author
Helen Joseph Armstrong
School of Continuing Education
Bachelor of Science in Fashion Design
Semester VI
Subject
Credits
BFD 303: Range Development
Total
hours
Marks
4
(Practical)
Internal
External
Total
Objectives:
1. To understand the requirement of domestic brands through research
2. To develop a range suitable to the selected domestic brand.
Bk
No
1
2
3
Topic/Content
Analysis
Selection of themes for the collection
 Market Research
 Development of mood boards
 Roughs
 Work on Textures
Collect swatches & Trimmings
Experimenting
and
creating
a
storyboard
 The final sketches
 Fabric swatches
 Trimmings
 Ornamentation
 Textures
Making of toils (muslin pattern) for the
selected collection.
Objectives
To develop the skill to choose
an appropriate themes and
implementation of the same
Method of
Teaching
Discussion and
Guidance
To develop the final sketches,
fabric swatches, trimmings,
ornamentation,
textures
by
experimenting.
Experimentation
Discussion and
Guidance
Experimentation
Discussion and
Guidance
Experimentation
Discussion and
Guidance
Experimentation
Discussion and
Guidance
4
-Presentation & Feedbacks
-Co-ordinate accessories
To develop the toils in order to
bring out perfection in final
garments.
To develop the accessories
according to the selected theme
5
-Final collection
-Client Presentation using CAD.
To present the final presentation
in front of external jury
REFERENCE BOOKS:
Sl No.
1
2
Title of the Book
Concept to Consumer
Sewing for Apparel industry,
Author
Fringes.
Claire Shaeffer
School of Continuing Education
B.Sc. (Fashion Design)
Semester VI
Subject
BFD 304: Men’s Wear
Credits
Total
hours
Marks
4
(Practical)
Internal
External
Total
Block
No
1
Topic/Content
Analysis
Market survey
Objectives
2
Conceptualization
To analyze the concept and to develop
concept through mood board and story board
Method of
Teaching
Lecture and
Discussion method
Lecture and
Discussion method
3
Design Development
4
Final Presentation
To develop various designs reflecting the
concept (partially rendered
To utilize presentation skills for the final
presentation of women’s wear on paper
Lecture and
Discussion method
Lecture and
Discussion method
5
Product Development
To develop the product
6
Product presentation
To understand the process of promotion
Description &
Demonstration
Lecture and
Discussion method
To understand the present trends
School of Continuing Education
B.Sc. (Fashion Design)
Semester VI
Subject
Credits
Total
hours
Marks
BFD 302: Recent Advances in
Apparel Industry
Practical)
Internal
External
Total
Each student has to select a topic, collect information from literature, industry
and library and present report in the class, on the topics such as weaving,
wet processing, readymade garment industry, household textiles, printed
design analysis, advertisements of textiles and clothing and such more
topics.
School of Continuing Education
B.Sc. (Fashion Design)
Semester VI
Subject
Industrial Project
Credits
Total
hours
Marks
4
Internal
Block
No
1
2
3
4
5
6
External
Total
Topic/Content
Analysis
Objectives
Method of
Teaching
Introduction
Industry project concept
notes
Concept- research and
methodology
To understand the concept of the industry
project
Guidance,
disscussion
To analyze the concept and to develop
concept through research
Guidance, discussion
and practical
Identification of research
topic
 Objectives,
 Introduction,
 Planning

Methodology,
review of literature,
planning
- Preparation of tools,
progress of project
 Presentation of tools
 Finding and analysis
presentation
To understand the objectives, introduction
and planning about the topic
Guidance and
disscussion
To understand the method employed, its
review of literature, planning
Guidance and
disscussion
Interpretation of the findings
Guidance discussion
and practical
Final presentation
Computer assisted Presentation in front of
jury
Guidance, discussion,
Name of Programme: M.Sc. in Hospitality and Tourism Studies – (M.Sc
HTS) V-77
FIRST YEAR
Course 1: MTH101: Corporate Communication (TH)
Unit1: Principles of Communication
Unit2: Listening Skills
Unit3: Oral Skills
Unit4: Non-verbal Communication
Unit5: Public Speaking, Interview Skills
Unit6: Meeting and Conference
Course 2: MTH102: Front Office & Public Relations (Th+Pr)
Unit1: The Growth of Hospitality Industry
Unit2: Reservation and Registration Management and Handling of Complaints
Unit3: Front Office Responsibilities and Operations
Unit4: Evolution of Public Relations
Unit5: Public Relations in Hotels
Course 3:MTH103: Cultural Tourism Management (Th)
Unit1: Introduction to Cultural Tourism Management
Unit2: Cultural Tourism in India
Unit3: Managing Tourism at the Places of Heritage and their Significance
Unit4: Heritage Tourism-Concepts, Practice and Challenges
Unit5: Cultural Tourism Management
Course 4: MTH104: Accommodation & Leisure Management (Th+Pr)
Unit1: Introduction to the Housekeeping Department
Unit2: Linen and Uniform Room
Unit3: Laundry Services
Unit4: Flower Arrangement
Unit5: Housekeeping Control Desk and Public Area
Unit6: Economics of Travel Agency Business
Course 5: MTH 105: Travel Agencies Operations (Th)
Unit1: Introduction to Tourism and Travel Products: Introduction to Tourism and Travel
Products
Unit2: Organization and Working of a Travel Agency: Organization and Working of a
Travel Agency
Unit3: Approval and Recognition of Travel Agencies: Establishment, Approval and
Recognition of Travel Agencies
Unit4: Organizational Setup and Planning Patterns in Tourism Industry: Organizational
Setup and Planning Patterns in Tourism Industry
Unit5: Economics of a Travel Agency Business: Economics of a Travel Agency Business
Course 6: MTH 106: Supervision in Hospitality (Th)
Unit1: Supervisor and Supervisory Management
: Supervisor and Supervisory Management
Unit2: Leadership and Communication: Leadership and Communication
Unit3: Create Positive Work Climate: Create Positive Work Climate
Unit4: Job Expectations: Job Expectations
Unit5: Recruitment and Selection Procedure: Recruitment and Selection Procedure
Course 7: MTH 107: Food and Beverages Operations and Control
(TH+PR)
Unit1: Place of Catering in Hospitality Industry: Place of Catering in Hospitality Industry
Unit2: Staff Organization: Staff Organization
Unit3: Attributes of Service Staff: Attributes of Service Staff
Unit4: Planning Organization and Supervision: Planning Organization and Supervision
Unit5: Fundamental of Food and Beverage Control: Fundamental of Food and Beverage
Control
Course 8: MTH 108: Food Production Technique (Th+Pr)
Unit1: Introduction to Production Management: Introduction to Production Management
Unit2: Fish/ Meat/ Vegetables Cookery: Fish/ Meat/ Vegetables Cookery
Unit3: Cooking Materials: Cooking Materials
Unit4: Patisserie: Patisserie
Unit5: International Cuisine: International Cuisine
SECOND YEAR
Course 1: MTH 201: German (TH)
Unit1: Introduction to German: Alphabet, Greeting and Nouns
Unit2: Days, Dates and Months of the Year: Colors, Months and Verbs
Unit3: Drei Personen – Three People: Vocabulary, Seasons and Grammar
Unit4: How to Order Food in a Restaurant: Conversation in German and Grammar
Unit5: Glossary Re4lated to Food and Cooking: Vocabulary of Food and Drinks
Course 2: MTH 202: Air Travel Operation (Th)
Unit1: Tourism and Travel Products: Tourism and Travel Products
Unit2: Air Travel and World Airlines: Air Travel and World Airlines
Unit3: Approval and Recognition: Establishment, Approval and Recognition
Unit4: Economics for a Travel Agency Business: Economics for a Travel Agency
Business
Unit5: Air Ticketing Techniques: Air Ticketing Techniques
Course 3: MTH 203: Bakery and Confectionary (Th+Pr)
Unit1: Wheat and Wheat Milling: Wheat and Wheat Milling
Unit2: Commercial Baking Technology: Commercial Baking Technology
Unit3: Partially Prepared Bakery Products: Partially Prepared Bakery Products
Unit4: Breakfast Cereals and Snack Foods: Breakfast Cereals and Snack Foods
Unit5: Icing and Sugars: Icing and Sugars
Course 4: MTH 204: Advance Food Production (Th+Pr)
Unit1: Kitchen Management: Kitchen Management
Unit2: Pasts and Rice-Manufacture, different types: Cereals, Fish and Meat Preparations
Unit3: Modern techniques in preparation: Modern Techniques in Food Preparation
Unit4: Larder Organization: Larder Organization
Unit5: Non-Edible Display: Non-Edible Display
Course 5: MTH 205: Tourism Economics (Th)
Unit1: Introduction to Economics: Introduction to Economics
Unit2: Demand Analysis: Demand Analysis
Unit3: Supply and Cost Analysis: Supply and Cost Analysis
Unit4: Market Structure: Market Structure
Unit5: The Hotel Industry and Economic Development: The Hotel Industry and
Economic Development
Course 6: MTH 206: Team Management (TH)
Unit1: Team Formation and Its Psychological Dimensions: Team Formation and Its
Psychological Dimensions
Unit2: The Team and the Group Processes
Unit3: Principles of Team Building and Team Balance
Unit4: Team Management System
Unit5: Implementing Team Work
Course 7: MTM 207: Alcoholic Beverages (TH)
Unit1: Wines: Wines
Unit2: Wines Equipment and Service: Wines Equipment and Service
Unit3: Spirits: Spirits
Unit4: Menu Terminology: Menu Terminology
Unit5: Cocktails: Cocktails
Name of Programme: M.Sc. in Food Science Degree Programme (M.Sc
FS) V-78
FIRST YEAR
Course1: MFS 101: Food Chemistry (Th)
Unit1: Introduction to Water: Introduction to Water
Unit2: Carbohydrates: Carbohydrates
Unit3: Lipids: Lipids
Unit4: Proteins and Amino Acids: Proteins and Amino Acids
Unit5: Minerals: Minerals
Course2: MFS 102: Food Preservation (Th)
Unit1: Introduction: Introduction to Food Preservation
Unit2: Refrigeration and Freezing: Refrigeration and Freezing
Unit3: Drying: Refrigeration and Freezing
Unit4: Curing and Preservation: Curing and Preservation
Unit5: Preservation by Heat and Vacuum: Preservation by Heat and Vacuum, Irradiation
Course3: MFS103: Microbiology of Food (Th)
Unit1: Introduction: Introduction to Food Microbiology
Unit2: Contamination: Contamination
Unit3: Microbiological Organism of Foods: Microbiological Flora of Foods
Unit4: Food Poisoning: Food Poisoning
Unit5: Preservation of Microorganisms: Preservation of Microorganisms
Course4: MFS 104: Food Packaging (Th)
Unit1: Packaging of Fresh Foods: Packaging of Fresh Foods
Unit2: Packaging of Dairy Products: Packaging of Dairy Products
Unit3: Packaging of Cereal and Snack Foods: Packaging of Cereal and Snack Foods
Unit4: Packaging of Beverages: Packaging of Beverages
Unit5: Packaging of Microwavable Foods: Packaging of Microwavable Foods
Course5: MFS 105: Principles of Management (Th)
Unit1: Nature And Functions Of Management
Unit2: Co-ordination, Planning and Decision Making
Unit3: Directing: Motivating People at Work
Unit4: Nature and Importance of Organizing
Unit5: Social Responsibilities of Business
Course6: MFS 106: Food Processing 1 (Th+Pr)
Unit1: Operation in Food Processing: Operation in Food Processing
Unit2: Process Technology of Cereals, Legumes & Oil Seeds: Process Technology of
Cereals, Legumes & Oil Seeds
Unit3: Process Technology of Baking & Baking Products: Process Technology of Baking
& Baking Products
Unit4: Baking Technology of Tea and Coffee: Baking Technology of Tea and Coffee
Unit5: Special Foods: Special Foods
Course7: MFS 107: Food Packaging Materials (Th)
Unit1: Function of Packaging: Function of Packaging
Unit2: Paper Containers: Paper Containers
Unit3: Metal Packaging Materials: Metal Packaging Materials
Unt4: Glass Containers: Glass Containers
Unit5: Safely and Legislative Aspect of Package: Safely and Legislative Aspect of
Package
Course 8: MFS 108: Food Processing and Preservation (Th)
Unit1: Food Colour and Flavour: Food Colour and Flavour
Unit2: Food Additives and Micro-Organisms Associated with Foods: Food Additives and
Micro-Organisms Associated with Foods
Unit3: Fermented Food and Food Chemicals: Fermented Food and Food Chemicals
Unit4: Food Borne Diseases: Food Borne Diseases
Unit5: Food Preservation: Food Preservation
Course 9:MFS 109: Dairy Technology (Th)
Unit1: Market Milk: Milk
Unit2: Butter: Butter
Unit3: Cheese: Cheese
Unit4: Ice Cream and Related Products: Ice Cream
Unit5: Indian Dairy Products: Indian Dairy Products
Course 10: MFS 110: Fermentation Technology (Th)
Unit1: Introduction to Fermentation: Introduction to Fermentation
Unit2: Designing and Operation of Fermentation: Designing and Operation of
Fermentation
Unit3: Fermentation Technology of Different Products: Fermentation Technology of
Different Products
Unit4: Immobilization: Immobilization
Unit5: Unfermented Product: Unfermented Product
SECOND YEAR
Course 1: MFS 201: Food Processing II (Th+Pr)
Unit1: Fruits: Processing of Fruits
Unit2: Vegetables
Unit3: Structure of Meat
Unit4: Egg and Fish
Unit5: Miscellaneous Foods
Course 2: MFS 202: Bakery and Confectionery (Th)
Unit1: Wheat and Bread: Wheat and Bread
Unit2: Bread Making Process: Bread Making Process
Unit3: Cakes, Pastries, Biscuits and Cookies: Cakes, Pastries, Biscuits and Cookies
Unit4: Cake Faults: Cake Faults
Unit5: Pastry: Pastries, Biscuits and Cookies
Unit6: Partially Prepared Bakery Products: Partially Prepared Bakery Products
Course 3: MFS 203: Marketing Management (Th)
Unit1: Basics in Marketing Management
Unit2: Marketing Environment
Unit3: Buyer Behavior – Consumer and Industrial Buyers
Unit4: Personal Influence
Unit5: Basics of Strategic Marketing
Unit6: Marketing Research Approach
Unit7: Product
Unit8: Pricing Methods and Pricing Strategies
Unit9: Promotion and Promotion Mix
Unit10: Distribution and Distribution Channels
Course 4: MFS 204: Sensory Evaluation (Th)
Unit1: History of Sensory Science: Sensory Evaluation: Introduction and History
Unit2: Central Nervous System: Central Nervous System
Unit3: General Laboratory Set-up for Sensory Evaluation: General Laboratory Set-up for
Sensory Evaluation
Unit4: Sensory Analysis: Tests of Sensory Analysis and Evaluation
Unit5: Tests of Sensory Evaluation
Unit6: Sensitivity Test, Sensitivity Threshold Test: Sensitivity Test, Sensitivity Threshold
Test
Unit7: Sensory Evaluation Personnel: Sensory Evaluation Personnel
Unit8: Panel Screening, Selection and Training: Panel Screening, Selection and Training
Unit9: Hazard Analysis and Critical Control Point Important Definitions: Hazard
Analysis and Critical Control Point
Unit10: Control of Microorganisms: Control of Microorganisms
Course 5: MFS 205: Rules and Regulations of Foods (Th)
Unit1: Food Adulteration and Quality Control: Food Adulteration and Quality Control
Unit2: Prevention of Food Adulteration Act: Prevention of Food Adulteration Act
Unit3: Legislative Control: Legislative Control
Unit4: The Fruit Product Order 1955: The Fruit Product Order 1955
Unit5: Food Law and Standard 2: Food Law and Standard 2
Unit6: Food Legislations: Food Legislations
School of Continuing Education
M.Sc. in Fashion Design
Semester I
Subject
Credits
Aesthetic in Design - I
Total
hours
Marks
4
Theory
Internal
External
Total
CONTENT:
Block
No
Topic/Content
Analysis
Introduction to aesthetics-
1
2
3

Defining aesthetics

Factors influencing aesthetics
Elements and principles of design in
apparel

Visual elements of design

Principles of design organization
Aesthetic related skills and apparel
industry

4
Creative activities and skills
Applications of aesthetics

Body and apparel

Trend forecasting
Objective
Method of
Teaching
Period
Hours
School of Continuing Education
M.Sc. in Fashion Design
Semester I
Subject
Credits
Fashion Art Appreciation
Total
hours
Marks
4
Theory
Internal
External
Total
CONTENT:
Block
No
1
2
Topic/Content
Analysis
Introduction to fashion art
Study of any 5 international
designers and 5 Indian
designers
 Study of their specialty in
fashion
 Study of one design collection
each in terms of fashion art
 Acceptance to the international
and Indian market
Objective
Method of
Teaching
Period
Hours
School of Continuing Education
M.Sc. in Fashion Design
Semester I
Subject
Design Management
Practical
Credits
Total
hours
Marks
4
Internal
External
Total
School of Continuing Education
M.Sc. in Fashion Design
Semester II
Subject
Credits
Fashion Studies
Total
hours
Marks
4
Theory
Internal
External
Total
CONTENT:
Block
No
Topic/Content
Analysis
1
Industry Study
2
Fashion Environment
 Fashion According to Culture
 Fashion According to
Geographical Location
 Fashion According to Gender
 Fashion According to Economics
Fa,shion Psychology
3
4
Study of designer and brand for history,
style, Range, Costing, Special
Contribution
Objective
Method of
Teaching
Period
Hours
School of Continuing Education
M.Sc. in Fashion Design
Semester II
Subject
Credits
Surface Ornamentation Technique
Total
hours
Marks
4
Practical
Internal
External
Total
CONTENT:
Block
No
Topic/Content
Analysis
Objective
Method of
Teaching
1
Selection of themes for the collection
 Market Research
 Development of mood boards
 Roughs
 Work on Textures
Collect swatches & Trimmings
Experimenting and creating a storyboard
 The final sketches
 Fabric swatches
 Trimmings
 Ornamentation
 Textures
To develop the skill
to choose an
appropriate themes
and implementation
of the same
Discussion and
Guidance
To develop the final
sketches, fabric
swatches,
trimmings,
ornamentation,
textures by
experimenting.
To develop the toils
in order to bring out
perfection in final
garments.
Experimentation
Discussion and
Guidance
2
3
Making of toils (muslin pattern) for the
selected collection.
Experimentation
Discussion and
Guidance
4
-Presentation & Feedbacks
-Co-ordinate accessories
To develop the
accessories
according to the
selected theme
Experimentation
Discussion and
Guidance
5
-Final collection
-Client Presentation using CAD.
To present the final
presentation in
front of external
jury
Experimentation
Discussion and
Guidance
Period
Hours
School of Continuing Education
M.Sc. in Fashion Design
Semester II
Subject
Design Development Process
Credits
Total
hours
Marks
4
Practical
Internal
External
Total
CONTENT:
Block
No
Topic/Content
Analysis
1
Research on previous fashion
forecast.
Discussion and
Guidance
2
Inspiration research (for developing
concept)
Experimentation
Discussion and
Guidance
3
Directional process
Experimentation
Discussion and
Guidance
 Color
Objective
Method of
Teaching
 Silhouettes
 Proportions
 Fabrics
 Trims
 Prints
 Textures
4
Construction techniques
Inspiration boards
Mood board
Fabric development board (surface
ornamentation techniques)
Developing DDS (design
development sheets)
Experimentation
Discussion and
Guidance
Period
Hours
Final line up of garments
5
Specs and flats (technical drawing)
Developing prototypes (samples)
Experimentation
Discussion and
Guidance
Designing accessories
Promotion of the product (ex.
designing a window display or
designing a brochure or designing a
bag etc.)
School of Continuing Education
M.Sc. in Fashion Design
Semester II
Subject
Research Methods and use of Statistics
Theory
Credits Total hours
Marks
4
Internal
External
Total
School of
Continuing
Education
M.Sc. in
Fashion Design
Semester III
Subject
Fashion
Forecasting
Credits
Total
hours
M
ar
ks
Internal
External
To
tal
4
Practical
Objective: 1. To understand the forecasting techniques to determine market demands
2. To be able to make use of the forecast to design collections.
Objectives
Method of
Bloc Topic/Content
Analysis
Teaching
k
No
Introduction
To understand the . Class-room
i. Meaning of Fashion
concept of fashion teaching
ii. Meaning of Forecasting
and forecasting
Discussions
iii.
The role of a forecaster
To understand the
iv.
The precision of the forecast
various stages of
1
v. The fashion industry’s components
forecasting.
vi.
The structure of the fashion industry
o
vii.
viii.
2
3
The fashion timetable
Information Network
ix.
ix. The selling strategy
Research Process in Forecasting
i. Primary sources
ii. Secondary sources
iii.
Tertiary sources
iv.
Tracking sales
v. Competition
vi.
Demographics
vii. Value & life style
viii. Publication
ix.
Forecasting services
x. Plethora influences
xi.
Observation posts
xii. The new technology
xiii. Fashion of involvement
xiv. New uses of products
xv. Old neighborhoods
xvi Related industries
Processes of Reporting
i. Process of implementation
ii. Promotion
iii.
Making the fashion happen
To acquire the
skills in research
process in
forecasting
. Class-room
teaching
Discussions
To acquire the
skills in the
processes of
reporting
. Class-room
teaching
Discussions
Hr
REFERENCE BOOKS:
Sr No. Title of the Book
1
Fashion Forecasting
2
Fashion Forecasting
Author
Evelyn L. Brannon
Rita Perna
School of
Continuing
Education
M.Sc. in
Fashion Design
Semester III
Subject
Advance
Styling
1
2
Total
hours
M
ar
ks
Internal
External
To
tal
4
Prctical
Bloc
k
No
Credits
Topic/Content
Analysis
Introduction
i.
Meaning of Fashion
ii.
Meaning of Forecasting
iii.
The role of a forecaster
iv.
The precision of the forecast
v.
The
fashion
industry’s
components
vi.
The structure of the fashion
industry
vii.
The fashion timetable
viii.
Information Network
ix.
The selling strategy.
Research Process in Forecasting
i.
Primary sources
ii.
Secondary sources
iii.
Tertiary sources
iv.
Tracking sales
v.
Competition
vi.
Demographics
vii.
Value & life style
viii.
Publication
ix.
Forecasting services
x.
Plethora influences
xi.
Observation posts
xii.
The new technology
xiii.
Fashion of involvement
xiv.
New uses of products
xv.
Old neighborhoods
xvi.
Related industries
Objectives
Method of
Teaching
Hr
3
Processes of Reporting
i.
Process of implementation
ii.
Promotion
iii.
Making the fashion happen
School of
Continuing
Education
M.Sc. in
Fashion Design
Semester III
Subject
Brand Design
Credits
Total
hours
M
ar
ks
Internal
External
To
tal
4
Theory
CONTENT
Block
No
1.
2.
3.
4.
5.
6.
7.
8.
9.
Topic/Content
Analysis
Nature of the fashion industry, the structure of
fashion company, merchandise process & timing
& the inter-relationship of players and their roles.
Fashion marketing & buying at industry trade
shows
Fashion Marketing Strategies, Consumer
analysis and trade forecasting.
Fashion Marketing Strategies, Competitive
Marketing Strategies of luxury fashion
companies, distribution and communication.
Fundamentals in Brand Management the
designer as brand.
Developing brand image, advertising and
promotion in the fashion industry and
international flagship stores of luxury brand.
Brand management – focus on public relations,
event and media planning.
The fashion system and its most important
brands – designs, consumers and quality.
Presentation and research on 3 completely
different brand as case studies, for target,
Objectives
Method of
Teaching
Hr
customers, style & quality.
10.
Brand research project
11.
Presentation of brand research project.
12.
Collection design for a brand (group project).
13.
Presentation of the design collection (group
project).
School of
Continuing
Education
M.Sc. in
Fashion Design
Semester III
Subject
Aesthetic in
Design – II
Practical
Credits
Total
hours
M
ar
ks
Internal
External
To
tal
4
School of
Continuing
Education
Bachelor in
Fashion Design
Semester IV
Subject
Range
Development
Credits
M
Total hours ar
ks
4
(Practical)
Internal
External
To
tal
Objectives:
xvi. To understand the requirement of domestic brands through research
xvii.To develop a range suitable to the selected domestic brand.
Bk
Topic/Content
Method of
Objectives
No
1
Analysis
Teaching
Selection of themes for the collection
Market Research
Development of mood boards
Roughs
Work on Textures
Collect swatches & Trimmings
2
3
Experimenting
storyboard
and
creating
a
x. The final sketches
xi. Fabric swatches
xii. Trimmings
xiii. Ornamentation
xiv. Textures
Making of toils (muslin pattern) for the
selected collection.
To develop the skill to choose
an appropriate themes and
implementation of the same
Discussion and
Guidance
To develop the final sketches,
fabric swatches, trimmings,
ornamentation,
textures
by
experimenting.
Experimentation
To develop the toils in order to
bring out perfection in final
garments.
Experimentation
Discussion and
Guidance
Discussion and
Guidance
4
-Presentation & Feedbacks
To develop the accessories
according to the selected theme
-Co-ordinate accessories
5
-Final collection
Experimentation
Discussion and
Guidance
To present the final presentation
in front of external jury
-Client Presentation using CAD.
Experimentation
Discussion and
Guidance
REFERENCE BOOKS:
Sl No.
Title of the Book
Author
1
Concept to Consumer
Fringes.
2
Sewing for Apparel industry,
Claire Shaeffer
School of
Continuing
Education
Bachelor in
Fashion Design
Semester VI
Subject
Dissertation
4
Credits
Total
hours
M
ar
ks
(Practical)
Internal
External
To
tal
School of Continuing Education
M.A in Fashion Administration
Semester I
Subject
Economics For Managers
Credits
Hours
Marks
4
Term
Work
(Theory)
Theory
Paper
OBJECTIVES:
- To introduce economic concepts relevant to modern business management;
- To perform various forms of economic analysis extracting useful information from
economic data.
- To develop the analytical skills of the students and familiarize them with the statistical
methods.
CONTENT:
Block No.
Topic / Content
Objectives
Method of
Analysis
Teaching
1
-Macro and Micro economics
To develop an
1. Lecture and
- The nature of economic
understanding of
discussion
decisions
economic concepts.
2. Guest Speaker.
2
- Demand analysis
- Production and Costs Analysis
- Pricing and Output Decisions
3
-National economy, Budgets &
Fiscal policy.
- Grouping and Displaying Data
4
Measures of Central Tendency,
Dispersion, Variation, Skewness.
- Introduction to Probability theory
- Probability Distributions and
sampling distribution
5
Correlation, Regression Analysis
and Applications.
- Standard error, Testing of
Hypothesis, Chi-square test.
- Index Numbers
REFERENCE BOOKS:
Sr. No.
Title of the Book
1
Business Economics
To develop skills on
various forms of
economic analysis.
1. Lecture.
2. Small Group.
3. Case Studies
To develop skills on
budgetary control and
data analysis.
To familiarize the
students with various
statistical methods.
1. Lecture and
discussion
2. Guest Speaker.
1. Lecture.
To familiarize the
students with various
statistical methods.
1. Lecture.
2. Case Studies
2. Case Studies
Author
Perman, Roger
2
An Introduction toPositive Economics
Lipsey Chrystal
3
Microeconomics
Mankiv
4
Statistical Methods
S.P.Gupta
5
Business Statistics
Gupta & Gupta
6
Business Statistics
Chandan, Singh & Khanna
Total
Hours
7
Business Statistics
Bhatia and Gupta
8
Statistics for Management
Richard Levin & David Rubin
School of Continuing Education
MBA in Fashion Management
Semester I
Subject
Fashion Retailing
Credits
Total
hours
4
64
(Theory)
Marks
25
75
100
Term
Work
Theory
Paper
Total
OBJECTIVES:
This course is designed to provide an overview of retailing in India and abroad and to make the
students understand the evolution of retailing as an emerging sector of importance. This will build
basic retail knowledge and skills will familiarize the students with various retail formats, and
locational considerations. It will also expose students to the organizational structure of retail
company.
CONTENT:
Block
No
1
2
3
4
5
Topic/Content
Analysis
Evolution of Retailing
Retailing role in Marketing
System
Store formats
Store Organization
Franchising and product labels
Site selection and Layout
Trade area analysis and siteselection
SPF calculation
Store Interior and Design
Departmentalization
Objectives
Layout Planning & Space
Allocation
Promotion Calendar
Signage policies
To understand retail
promotions
To have an overview of
retailing
Method of
Teaching
1. Class-room
teaching.
2.Educational visits
To understand retail
functioning
To understand the
process of establishing
retail.
1. Class-room
teaching.
1. Class-room
teaching.
To understand the
process of store
functioning
1. Class-room
teaching.
2.Educational visits.
3.Projects and
submissions
1. Class-room
teaching.
2.Educational visits
3.Projects and
submissions
REFERENCE BOOKS:
Sr. No.
1
Title of the Book
Retail Management
Author
Davidson, Sweeney, Stamp
Period
Hours
2
3
4
5
Effective Retailing
Images Retail Journal of Retailing
Fashion Retailing ( A multi channel Approach )
Fashion from Concept to Consumer
Bolen & William
Ellen Diamond
Fringes
School of Continuing Education
MBA in Fashion Management
Semester I
Subject
Credits
Introduction to Fashion Business
Hours
Marks
4
Term
Work
(Theory)
Theory
Paper
Total
OBJECTIVES:
- To introduce the concepts of management in today’s fashion business context.
- To establish various management thoughts and discuss the styles of leading
management thinkers.
CONTENT:
Block
No.
1
2
3
4
5
Topic / Content
Analysis
Overview of Fashion Business
Sector:
National and International
Planning the Business: the nature
and purpose, objective of planning
premises.
Planning the Business:
Policies, procedures and methods
Organizing the business
organization:
The nature and purpose of internal
organization, principles of
organization.
Organizing the business
organization:
Span and structure of
organization, line and staff
organization
Objectives
To develop a thorough
understanding of the basics of
fashion business
To establish the strategies of
fashion business
To develop the skills for
business planning and
procedures
To familiarize to students the
fundamentals of business
organization
To attain thorough
understanding of
organizational structures and
to establish various
management thoughts
Method of
Teaching
1. Lecture and
discussion
2. Guest
Speaker.
1. Lecture.
2. Small Group
Discussion.
1. Lecture and
discussion
2. Case Studies
1. Lecture and
discussion
1. Lecture.
2. Panel of
Experts.
3. Case Studies.
Hours
REFERENCE BOOKS:
Sl No.
1
2
3
4
5
6
7
8
9
10
Title of the Book
Principles of Management
Management and Organization
Management of Tomorrow
The Practice of Management
Management
Fashion Marketing
Marketing Today’s Fashion
Fashion: A Marketing Approach
Fashion Innovation & Marketing
How to Sell Fashion
Author
Koontz and O, Donnell
Allen Louis
Allen Louis
P.F. Drucker
Stoner
Gardon Wills & David Midgley
Helena De Paola & Carol Stewart Mueller
Dorothy S. Rogers & Lynda R. Gaman
Catterine Moore
Annalee Gold
M.Sc. II (Environmental Science)
Second Year
Paper. MES 201
Environmental Monitoring and Energy Studies.
Marks : 100.
Lectures : 45.
1.
Environmental Quality Assessment and Monitoring.
What is environmental quality? Quality of environment for life on earth and man.
Deterioration
of environmental quality with reference to anthropogenic impact,
methods of assessment of
environmental quality, short term studies / surveys
rapid assessment continuous short and long term monitoring.
(5)
2.
Environmental Impact Assessment.
Need of EIA, scope and objectives, types of environmental impacts, steps
involved in conducting the EIA studies. Environmental Impact Assessment
Techniques – Ad – hoc method, checklist method, overlay mapping method,
network method, simulation and modeling technique, matrix
method, and system
diagram technique, matrix method, and system diagram technique, Merits and
Demerits of EIA studies.
(4)
3.
Principles of remote sensing, its applications in Environmental Monitoring.
Concept of remote sensing. EMR & its interaction with matter, aerial
photography types, camera,
elements of photo interpretation (Aerial photography/
image recognition ), sensors & platforms, IRS satellites & their sensors, application
of remote sensing in environmental studies.
(5)
4.
Geographical Information System (GIS)
Concept of GIS, types of geographical data, data structure, vector and raster
data, their advantages
and disadvantages, Input, verification, storage and output of
geographical data. Importance of
geographical information system in
environmental studies.
(4)
5.
Present status of energy use patterns in India.
Population and energy demand, energy use pattern in rural and
urban area, impact of growing population on energy use, changing life style and
energy use, energy profile of oil and natural gas, Indian production and reserves,
nuclear option, role of IRDA & MEDA in energy generation.
(5)
6)
Conventional and non – conventional energy sources.
Concept and classification of energy sources, renewable and nonrenewable
energy resources,
coal, oil and natural gas, hydropower as conventional energy
resources, environmental imparts of conventional energy resources, need of nonconventional energy resources, geothermal energy,
oceanic energy, wind
energy, biomass energy, nuclear energy, merits, demerits and environmental issues of
these energy resources.
(5)
7)
Solar Energy.
Measurement of solar radiation, collection, conversion, and storage, solar pond,
solar energy
collectors, solar heaters, concentrating collectors, solar water
heating systems, solar cookers, solar agricultural product dryers and other
applications of solar energy.
(6)
8)
Biomass Energy
Concept of biomass energy, biomass energy conservation technologies
wet & dry processes,
concept of energy plantation, thermal gasification of
biomass, biogas generation, factors affecting
bogas production, types of biogas
plants, their merits and demerits.
(5)
9)
Wind energy
Introduction to wind energy, basic principles of wind energy
conservation, wind energy for
electrical energy generation, criteria for site
selection, major components of wind Energy
Conservation system, types of
wind energy conservation systems, applications of wind energy,
merits and
limitations of wind Energy Conservation System.
(5)
Paper – MES 202
Natural Resources and Instrumentation.
Marks : 100.
Lectures : 45.
1) I) Internal Structure of the Earth:
Structure and composition of the earth, concept of natural resources, their
classification, review
of natural resources with special reference to fossil
fuels and radioactive minerals.
(2)
II)
Natural Resources of India :
Mineral Resources: With special reference to their occurrence distribution and
utilization of
metallic minerals ( Iron, Aluminum and Manganese) and nonmetallic minerals ( Mica, asbestos, common salt ).
(5)
2.
Land resources: General account
(2)
3.
Soil resources: Types and classification.
(2)
4.
Water resources: Concept of hydrological cycles, monsoons distribution of
surface and ground
water resources, utilization for various purposes. (5)
5.
Energy resources: Non – renewable energy resources.
(2)
6.
Marine resources: food, Mineral and Energy.
(3)
7.
Floral and faunal resources: Biological diversity and concept.
(2)
8.
Forest resources: forest cover and types, major and minor forest products.
III)
Instrumentation:
(2)
1.
Fundamentals of Environmental Chemistry: Stoichometry, Gibb’s energy,
chemical potential,
Chemical equillibria, solubility product, solubility of gas in
water, Carbonate System.
(3)
2.
Classical Methods: Basic concepts and techniques, titrimetric analysis –
Primary standards acid base titration, oxidation – reduction methods, iodometry. (3)
3.
Electro- analytical Methods: Basic electronic and instrumentation,
conductometry, potentiometry (Glass – electrode, Ph, Ion selective electrode).
Voltametry- Polarography and Dropping Mercury Electrode.
(4)
4.
Colorimetry and spectrophotometry: Components and working of spectro
photometer, Beer
(2) Larnbert’s Law.
5.
Flame techniques: Flame photometer and Atomic Absorption
Spectrophotometer.
(2)
6.
Separative Techniques: Solvent extraction, Ion Exchange Chromatography, Gas
chromatography, High pressure Liquid Chromatography, Thin Layer
Chromatography.
(6)
References:
1.
A Handbook of techniques by Sachs H. (1982)
2.
Statistical methods for Engineers and Scientists by Bethea, R. M. Duran, B. N.
and Bonlion, T. L. (1975).
3.
Applied Regression Analysis by Draper A. and Smith G. (1981).
4.
Elements of practical statistics by S. K. Kapur.
5.
Chemistry for Environmental Engineering by Sawyer, Mc Carty and Parkin.
6.
Vogel’s Textbook of quantitative chemical Analysis, 5th edition by basett, J.
nendham and Denny. R.C.
7.
Handbook of Analytical Instruments by khandur R.S.
8.
Environmental pollution Analysis by Khopkar S. M.
9.
Instrumental methods of chemical analysis by B. K. Sharma.
10.
Instrumental methods of analysis by Willard, Meritt, Dean and Settle.
11.
Mineral Resources by Krishna Swamy
12.
Environmental Geology by KS Valdiya
13.
Energy Resources and Science by Kirwan
14.
Environmental Resources by Mathur
15.
Handbook of Minerals, IBM (1993)
16.
Fundamentals of Soil Science by Henry De. Foth
17.
Principles of Photo geology by Singh
18.
Principles of Remote Sensing by Currain
19.
Fundamentals of Photo geology by SN Pandey
20.
The Atmosphere by Turback and Lutgen
21.
Agrwal, V. P., : Forest in India, Oxford and IBH, New Delhi.
22.
Sagreiya, K. P. : Forest and Forestry, National book Trust India
23.
Puri, G. S. et al : Forest ecology, Oxford IBH, Bombay
24. Sarma, P. K. : Forest resources and their Utilization in India, Mittal Publishers,
New Delhi
25.
Hydrology by Todd
26.
Ground water hydrology by Hiremath
Paper MES 203
Environmental Education, Policies and Legislation
Marks : 100.
Lectures: 45.
I.
Environmental Education:
Definition and background of environmental education, need and objectives of
environmental
education. Status of environmental education in new education
policy – Role of various
II.
institutions (Govt. and Non Govt.).
(6)
Environmental Policy:
Government policies in the protection and development of environment-
environmental
NCEP and district
considerations in economic planning and development in India.
environmental committee. Emerging environmental
concerns in India – Case study of silent
environmental concerns in India – case
study of silent valley, sardar sarovar. Tehri Garwal dams,
Carbon credits, Carbon trading, etc.
(7)
III)
Environmental Awareness:
Pollution trading,
Stockholm conference (UNCHE), World commission on Environment and
Development (WCED)“Our Common Future”, Rio – Conference (UNCED).
IV)
(5)
Global Environment Conservation Strategy:
United Nations environmental Programme (UNEP). International Union for
conservation of Nature and Natural Resources. (IUCN)
World Wide Fund for Nature (WWF)
v)
(5).
Environmental Acts:
The wild life (protection) Act, 1972.
The Water (Pollution and Control of Pollution) Act, 1974.
The Air ( Prevention and Control of Pollution) Act, 1981.
Forest ( Conservation ) Act, 1980.
The environment ( protection ) Act, 1986.
Public Liability Insurance At, 1991.
Industrial wastes and Law, Sec. 12 of Factories Act, (1948) and rules framed
there under.
Noise pollution and Law, Sec. 119 and 120 of the Motor Vehicles Act (1989)
and rules framed there under.
(22)
Note: Any amendment to the act impinged time to time is to be covered.
Paper MES 204
Environmental Microbiology, Toxicology and Chemistry
Marks: 100.
Lectures:45.
1.
Environmental Microbiology:
a)
Introduction to Microbiology
b)
Microbial diversity and Metabolism: Microbial structure, classification
according to nutrition, anaerobiosis, chemolithotrophy, photosynthesis and
Nitrogen Fixation.
c)
Determination of microbial numbers, biomass and activities:
(1)
(5)
Microbial numbers: Direct and viable count procedures, biochemical methods;
microbial biomass.
(3)
d)
Microbial activities: Photosynthesis, respiration, hetrootrophic potential,
specific enzyme assays.
e)
(3)
Microbial population and community dynamics:
Microbial growth in closed and open environments.
(2)
f)
Methods for enriching, isolationg and analyzing microbial communities in
laboratory system
(3)
e)
Effects and measurement of environmental determinants: Tempreature,
radiation, salimity,
moisture activity, redox potential, magnetism, etc (2)
f)
biological interactions; Int eractions between microorganisms, interactions of
microorganisms with
plants and animals.
(2)
9)
Recombinant DNA Technology
II)
Environmental Toxicology:
a)
Toxicology – scope, Definition.
(1)
(1)
b)Evaluation of toxicity – routes of exposure; acute, sub-acute, chronic toxicity. (2)
c)
LC 50 /LD 50 / NOEL – Concepts and significance, their estimation. (4)
d)
Chemical / Pharmacological basis of toxicity.
(2)
e)
Toxic effects at cell, tissue, organ level.
(2)
f)
Some organ specific toxicit y studies – Neurotoxicity, Nephrotoxicity,
Hepatotoxicity, Radioactive
toxicity
(4)
g)
Genotoxicity – Mutations, mutagenic agents, mechanism of mutagenesis.(2)
h)
Detection of genotoxicity – DNA, GENE, CHROMOSOME LEVEL,
CARCINOGENESIS – Relation between mutagenesis and carcinogenesis,
Environmental carcinogens.
(2)
i)
Toxic agents in environment pesticides, agrochemicals, industrial chemicals,
drugs, food additives,
chemical structure – function relationship.
(2)
j)
Safety regulations, legal control, population monitoring for toxic end points. (2)
Concept and scope of environmental chemistry.
(10)
 Introduction to environment
 Concept of environmental chemistry
 Chemistry of lithosphere, hydrosphere and atmosphere

Chemical cycles of the environment – O2, N, S, P, C.
 Environmental pollution
1. Chemistry of air pollutants
(9)
 Chemical composition of air
 Chemical composition of air pollutants
 Sources, sink of air pollution
 Classification of sources of air pollution
 Effects of air pollution on living and non-living
2. Chemistry of water pollutants
 Water and water quality parameters
 Industrial waste pollution
 Sources and classification of water pollutants
 Effect of water pollution on living and non-living
3. Chemistry of soil pollutants
(8)
 Chemistry and composition of soil
 Chemical factors affecting the soil quality
(8)
 Sources of soil pollution
 Effect of modern agro-technology on quality of soil
4. Environmental monitoring
(10)
 Sampling of air and water pollution
 Monitoring techniques and methodology pH,
Dissolved oxygen (DO), Chemical Oxygen Demand (COD),
Biological Oxygen Demand (BOD)

Analysis of CO, NOX, CO2, SOX, pesticide residue, phenols,
And petrochemicals
Reference Books:
1.
Agarwal, S. K. and Dubey, P.S. 2002: Environmental controversies, APH
publishing corporation,
New Delhi.
2.
Radheshyam Doria, 1990 : Environmental Impact on Narmada Sagar Project,
Ashish Publishing House, New Delhi.
3.
Diwan, S and Rosencranz, A. 2001: Environmental Law and policy in India,
Oxford University press Singh, H. , Environmental policy and Administration,
Printwell, Jaipur.
4.
Shekar singh: Environmental policy in India, PA, Delhi.
5.
Environmental protection and the Laws by C. N. Mehta, 1991.
6.
Indias forests, Myth and Reality by J.B. Lal 1989.
7.
Legal aspects of Environmental pollution and its Management by Ed. S.M. Ali,
1992.
8.
Man – Nature and Environmental Law by G. S. Nathwal, S. Shari and J.P.
Vyyar, 1998.
9.
International Environmental policy, Emergence and Dimentions by L.K.
Caldwell, (1990).
10. Lal’s commenteries on water, air pollution laws along with the Environmental
(protection) Act, and
rules, 1986, 3rd Ed., 1992 Law Publisher- India.
11.
The wildlife (protection) Act, 1972 (with amendment – 1991)
12.
Our common future – WCED, 1991.
13.
Universal’s Environment and Pollution law Manual by S. K. Mohanty, 1998.
14. Microbiology By; Michael J. Pelezar, Jr; ECS Chan & NR. Krieg. Tata
Mcgraw- Hill Edition New Delhi.
(1998).
15
Principles of Microbiology By: Ronald M. Atlas 2nd Edition, Wcb McgrawHill, Boston (1997).
16. General Microbiology By: R. Y. Stanier, J. L. Ingraham, M. L. Wheelis & P.R.
Painter 5th Edition Macmillan press Ltd., London. (1995)
17. Microbial Ecology-Fundamentals and Application By: Ronald M Atlas and
Richard Bartha 4th Edn. An
Imprint of Addison Wesley Longman, Inc.
California(1998).
18. Microbiology: Fundamentals and Applications By: S.S.Purohit 6th Edn. Agro
Botanica(1997-98)
19. General Microbilogy By : SB Sullid & S Shantharam.Oxford & IBH
publishing(o.pvt.Ltd,New
Delhi(1998)).
20. Microbiology-Diversity, Disease & Environment By: Abigail & A Salyers &
Dixie D klhitt,Fitzgerald science press, Maryland(2001).
21. Industrial Microbiology-An Introduction By : Michel J. Waites, Neil L
Morgan, John S Rockey & Gary
Higton. Blackwell science, London(2002).
22. Microbiology- A Laboratory Manual(International Students Edition)By: James
G (appuccina & Natalie Sherman Addison-Wesley Longman, Inc, Calforia(1990).
23. Environmental Microbiology – A Laboratory Manual By:Jan L pepper, Cp
Gebra & JW Brendecke, Academic press, New York(1965).
24. Harish Kumar,2001: Environmental Health Hazards,Ivy publishing
House,Delhi.
Paper MES 206
Environmental Geo-science
Marks: 100.
Lectures:45.
1.
Origin and evolution of the Earth
(8)
 Introduction to universe, planets, comets, asteroids, meteorites.
 Theories of origin of the earth
 Origin and evolution of life – Spontaneous generation of life, chemical
prokaryotic and eukaryotic cellular evolution.
 Brief outline of crust, mantle and core
2.
Dynamic Aspects of the earth
(10)
 Earthquake
 Volcano
 Mountain geotectonic
 Continental drift and plate tectonics
 Introduction of structural geology – fold, fault, joint.
3.
(a) Atmosphere
(12)
Vertical structure and formation of earth crust
(b) Lithosphere
 Cross section and formation of earth crust
 Generation of rocks – Rock cycle, study of igneous, sedimentary and
metamorphic rocks
 Generation of minerals – Study of physical characters, origin, use of
rock,
forming and ore minerals
(c) Hydrosphere
 Physicochemical characteristics
 Hydrological cycle, river water, ground water
4.
Bio-geo chemical cycle
(7)
 Carbon Cycle
 Nitrogen cycle
 Phosphorous cycle
 Oxygen cycle
 Gaseous and sedimentary cycle
5.
Environmental geology
(8)
 Concept, objectives scope and significance of environmental geology
 Major relief features of earth surface – the external and internal
 Process responsible for the modification of earth’s surface
References:
1. Sharma B. K., Environmental Chemistry
2. Santra S. C., Environmental Science
3. T. C. Baruah and A. P. Barthakur, Text book of soil analysis
4. Vogel’s text book of quantitative chemical analysis
5. Trivedy R. K. and Goel P. K., (1994), Chemical and biological method for
water pollution studies, Enviromedia Publication, Karad.
6.
APHA, (1992), Standard methods for water and wastewater, 18th edition,
APHA-AWWA-WEF, Washington.
7.
Rangwala S.C., (1987), Water supply and sanitary engineering, 18th edition,
Charotar Publishing House, New Delhi.
8. Engineering of general geology – Prabin Singh
9. Introduction of petrology – G. W. Tyrreu
10.Elements of mineralogy – H. H. Pens
11.Environmental Geology – K. S. Valdia
12.Environmental Geology – Edward A. Keuer
Paper – MES 205
Environmental Management – Land, Soil and Water
Marks : 100.
Lectures:45.
a. Land and Soil
Land classification on the basis of topography, climate, soils and
utilization of agricultural land use pattern
(03)
b. Land productivity, capability and capacity
c. Degradation of land, causes and effect
d. The problem of waste land, wet land, khar land, dry land.
(02)
(03)
(02)
e. Desertifecation with special references to India. Reclamation
of waste lands .
(06)
f. The methods of soil conservation
(04)
g. The use of remote sensing in land management
(02)
a. Water
b. Classification and sources of surface and groundwater
(01)
c. Exporation and exploitation of water resources
(01)
d. Concept of water balance and significance in water use policy
(01)
e. Quality of irrigation water
(01)
f. Consequences of unskilled irrigation practices: Water logging salinity:
causes consequences and control measures
(03)
g. Planning, execution and effect of man-made reservoirs
(02)
h. Utilization of water resources for energy production, sanitation, drinking,
navigation, industries and agriculture.
(03)
i. Water management strategies and problems: Watershed concept and
classification: watershed characteristics, multi-disciplinary water
management.
(03)
j. Water resource economics
(02)
k. Quanitative Techniques of water resources planning and
management
(02)
l. Regional water quality management
(02)
m. Use of Remote sensing in water management
(01)
n. Integrated approached towards water, soil and land
Management
(01)
Practical – MES 207
Natural Resources
Marks: 100
1.
2.
3.
4.
5.
6.
7.
Study of minerals
Study of rocks.
Scale of aerial photography
Stereoscopic interpretation of aerial photography.
Measurement of sound level and smoke density.
Preparation of windrose diagram.
Study of meteorological equipments Rain gauge, Thermometer, Hygrometer.
Environmental Education, Policy
Microbiology and Toxicology
and
Legislation
and
Environmental
1.
2.
3.
4.
5.
6.
Isolation of microbes by serial dilution of waste-water
Isolation of microbes by serial dilution of given soil sample
Preparation of microbial media.
Cultural character of microbes
Identification of Gram+ve and Gram-ve bacteria.
Enrichment of cultural technique for the isolation of degrading chemical
pollutants.
7. Effect of pollutants on O2 consumption in aquatic animals.
8. Effect of microbial determinants on microbial growth.
9. Estimation of MPN from clean water and polluted water.
10.Effect of pollutant on enzyme activity
Environmental Chemistry & Environmental Geosicence
(1) Determination of pH, Electrical conductivity and alkalinity of water
sample.
(2) To determine the bulk density, moisture content and water holding
capacity
of soil.
(3) To determine chemical Oxygen Demand (COD) from the given waste
sample.
(4) Determination of Dissolved Oxygen (DO) from given sample.
(5) Determination of Biological Oxygen Demand (BOD) from given
water sample.
(6) To identify the zooplanktons present in the given water sampl
(7) Study of physical properties of rock forming minerals.
a. Silicate minerals (Silica, feldspar, Amphibole, Mica, Olivine, etc.)
b. Non-silicate minerals
(8) Study of Igneous rocks
(9) Study of sedimentary rocks
(10) Study of metamorphic rocks
(11) Study of ore minerals
 Educational visit from environmental geology point of view
 Journal – Consisting record of practical’s.
Environmental Management – Land, Soil and Water, Aquaculture and
Agriculture
1. Mathematical calculation in energy.
2. Caloric value of fuel.
3. Database Management system (DBMS).
4. Study of crop disease and pest management practices.
5. Study of different irrigation systems in agricultural area.
6. To study fresh water fish culture.
7. Visit to fish farms.
8. To study establishment of freshwater aquaculture.
PROJECT WORK MES 208
Marks : 100
1) Dissertation
Marks : 80
2) Study Tour and Industrial Training Marks : 20