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B-A in Home Science at Devaki Devi Degree College
Kushinagar, Uttar Pradesh
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About the Specialization
What is Home Science at Devaki Devi Degree College Kushinagar?
This Home Science program at Devaki Devi Degree College focuses on integrating scientific knowledge with practical skills for effective home and family management. It addresses various aspects of human well-being, resource utilization, and sustainable living, highly relevant in the evolving Indian socio-economic landscape. The curriculum emphasizes holistic development and prepares students for diverse roles in nutrition, textile, and family care sectors.
Who Should Apply?
This program is ideal for 10+2 graduates seeking entry into fields related to nutrition, family welfare, textile design, or resource management. It also suits individuals passionate about community development, public health, and entrepreneurship within the home science domain. Those interested in contributing to family well-being and societal health, with a strong foundation in science and practical application, will thrive.
Why Choose This Course?
Graduates can pursue careers as nutritionists, dietitians, fashion designers, interior decorators, child care specialists, or community development workers in India. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential in NGOs, government health programs, and private sectors. The program aligns with certifications in food safety, textile quality, and early childhood education.
Student Success Practices
Foundation Stage
Build Foundational Knowledge in Nutrition & Development- (Semester 1-2)
Dedicate time to thoroughly understand core concepts in nutrition, food groups, balanced diets, and child development. Utilize textbooks, reference books from the library, and online resources like the National Institute of Nutrition (NIN) website. Regularly revise biological and chemical aspects related to food science.
Tools & Resources
DDUGU prescribed textbooks, NIN website, NCERT science books, Indian Journal of Nutrition and Dietetics
Career Connection
A strong foundation is crucial for roles as dietetic assistants, child educators, and community health workers, ensuring accurate advice and program implementation.
Develop Practical Kitchen and Meal Planning Skills- (Semester 1-2)
Actively participate in all practical sessions related to food preparation, dietary assessment, and meal planning. Practice preparing balanced meals at home, experimenting with different ingredients and cooking methods. Maintain a detailed practical record book, documenting observations and learnings for future reference.
Tools & Resources
College Home Science lab, Cooking demonstration videos, Local markets for ingredient exploration, Recipe books focusing on Indian cuisine
Career Connection
Essential for careers in catering, clinical nutrition, food service management, and entrepreneurial ventures in food-related businesses.
Engage in Peer Learning and Group Discussions- (Semester 1-2)
Form study groups with peers to discuss challenging topics, share notes, and prepare for internal assessments and examinations. Explain concepts to each other to solidify understanding and identify knowledge gaps. Participate actively in classroom discussions and ask clarifying questions.
Tools & Resources
College common rooms, Online group chat platforms, Whiteboards for collaborative learning, DDUGU question banks
Career Connection
Enhances communication and teamwork skills, vital for professional environments where collaboration and knowledge sharing are key, such as public health teams or research groups.
Intermediate Stage
Cultivate Textile and Design Application Skills- (Semester 3-4)
Beyond theory, spend extra time in the textile lab to master various stitching techniques, fabric identification, and basic garment construction. Explore local craft traditions and textile markets to understand indigenous fabrics and designs. Create a personal portfolio of design sketches and fabric samples.
Tools & Resources
College textile lab, Local artisans, Textile museums, Online design tutorials (e.g., NIFT resources), Design software (basic)
Career Connection
Direct impact on careers in fashion design, textile quality control, merchandising, and entrepreneurship in apparel or home furnishing.
Undertake Mini-Projects in Resource Management- (Semester 3-4)
Apply principles of resource management to real-life scenarios, such as optimizing household budgets, planning energy-efficient home setups, or organizing small-scale events. Document the process, challenges, and outcomes of these projects, which can later be showcased in a resume.
Tools & Resources
Project guidelines from faculty, Case studies on Indian resource management, Local community centers for project opportunities, Spreadsheets for budgeting
Career Connection
Develops project management, problem-solving, and analytical skills, valuable for roles in facility management, event coordination, and family counseling.
Seek Early Industry Exposure through Visits and Seminars- (Semester 3-4)
Actively look for opportunities to visit local NGOs, community health centers, food processing units, or textile workshops. Attend seminars and workshops organized by the college or external bodies focused on Home Science applications. Network with professionals in the field to gain practical insights.
Tools & Resources
College placement cell for industry visit coordination, Professional organizations (e.g., Indian Dietetic Association), Social media platforms for event updates
Career Connection
Provides real-world context, helps identify career interests, and builds a professional network, making future internships and placements smoother.
Advanced Stage
Master Extension and Community Outreach Techniques- (Semester 5-6)
Engage in community service or awareness programs focusing on health, nutrition, or family welfare. Practice designing educational materials, delivering presentations, and facilitating group discussions to diverse audiences. Understand the socio-cultural nuances of community engagement in rural and urban Indian settings.
Tools & Resources
College outreach programs, Local NGOs, Government health initiatives (e.g., Anganwadi centers), Public speaking workshops
Career Connection
Essential for roles in NGOs, government welfare departments, public health organizations, and corporate social responsibility (CSR) initiatives, fostering impactful community development.
Focus on Specialization-Aligned Projects and Internships- (Semester 5-6)
Identify a specific area of Home Science (e.g., dietetics, fashion, child care, entrepreneurship) and undertake an intensive project or internship. This could involve developing a new product, conducting a survey, or assisting in a professional setting. Prepare a detailed project report or internship diary.
Tools & Resources
Faculty mentors, Industry contacts, Project proposal templates, Internship portals (e.g., Internshala, LinkedIn), Local businesses
Career Connection
Provides in-depth practical experience, strengthens resume, and often leads to pre-placement offers or specific job opportunities in chosen specialized fields.
Prepare for Career Entry and Entrepreneurial Ventures- (Semester 5-6)
Develop a professional resume and cover letter, practice interview skills, and prepare for competitive examinations if aiming for government jobs. For entrepreneurial aspirations, research market gaps, create a basic business plan, and explore government schemes supporting small businesses (e.g., Startup India, Mudra Yojana).
Tools & Resources
College career services, Online resume builders, Mock interview sessions, Government scheme websites, Local business incubators
Career Connection
Directly prepares students for immediate employment or launching their own ventures, ensuring they are well-equipped to navigate the job market or entrepreneurial ecosystem in India.
Program Structure and Curriculum
Eligibility:
- Intermediate (10+2) pass from a recognized board
Duration: 3 years (6 semesters)
Credits: 84 Credits
Assessment: Internal: 25%, External: 75%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HSCC101 | Fundamentals of Nutrition and Human Development (Theory) | Core | 4 | Food groups and balanced diet, Macronutrients and Micronutrients, Malnutrition and deficiency diseases, Prenatal and postnatal development, Infancy and early childhood development |
| HSPC101 | Practical based on Fundamentals of Nutrition and Human Development | Practical | 2 | Dietary assessment methods, Menu planning for different age groups, Anthropometric measurements, Demonstration of infant care practices, Food preservation techniques |
| HSCOCU101 | Food, Nutrition and Hygiene | Co-curricular | 2 | Basic concepts of food and nutrients, Balanced diet principles, Personal and environmental hygiene, Food safety and sanitation, Common foodborne illnesses |
| HSVOC101 | Vocational Course I (Elective) | Vocational | 4 |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HSCC102 | Meal Planning and Clinical Nutrition (Theory) | Core | 4 | Principles of meal planning, Therapeutic diets for specific diseases, Dietary management in fever and infections, Nutrition for diabetes and hypertension, Renal diseases and pregnancy nutrition |
| HSPC102 | Practical based on Meal Planning and Clinical Nutrition | Practical | 2 | Preparation of diet charts for various conditions, Food preparation for therapeutic diets, Use of nutrient analysis software, Hospital food service management, Assessment of nutritional status |
| HSCOCU102 | First Aid and Health | Co-curricular | 2 | Basic principles of first aid, Management of common injuries and emergencies, Cardiopulmonary Resuscitation (CPR), Personal hygiene and sanitation, Community health programs |
| HSVOC102 | Vocational Course II (Elective) | Vocational | 4 |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HSCC201 | Textile Science and Clothing Construction (Theory) | Core | 4 | Properties of natural and synthetic fibers, Fabric construction and weaves, Dyeing and printing techniques, Basic stitching and garment components, Principles of clothing design |
| HSPC201 | Practical based on Textile Science and Clothing Construction | Practical | 2 | Identification of different fabric types, Stitching basic seams and finishes, Pattern making and cutting techniques, Construction of simple garments, Fabric care and maintenance |
| HSME201 | Minor Elective I | Elective | 4 | |
| HSCOCU201 | Human Values and Environmental Studies | Co-curricular | 2 | Ethics and moral values, Environmental ecosystems and biodiversity, Pollution control and waste management, Sustainable development goals, Human rights and duties |
| HSVOC201 | Vocational Course III (Elective) | Vocational | 4 |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HSCC202 | Resource Management and Interior Decoration (Theory) | Core | 4 | Family resources and their management, Time, energy, and money management, Decision-making and goal setting, Principles of interior design, Color schemes, furniture arrangement, lighting |
| HSPC202 | Practical based on Resource Management and Interior Decoration | Practical | 2 | Budgeting and financial planning exercises, Home safety and accident prevention, Preparation of floor plans and layouts, Selection of fabrics and accessories for interiors, Waste management and recycling techniques |
| HSME202 | Minor Elective II | Elective | 4 | |
| HSCOCU202 | Physical Education and Yoga | Co-curricular | 2 | Components of physical fitness, Principles of exercise and training, Introduction to Yoga and its benefits, Basic Yoga asanas and pranayama, Healthy lifestyle and stress management |
| HSVOC202 | Vocational Course IV (Elective) | Vocational | 4 |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HSCC301 | Extension Education and Communication (Theory) | Core | 4 | Concepts and principles of extension education, Communication models and theories, Rural development programs in India, Community organization and leadership, Methods and tools of extension education |
| HSCC302 | Family Dynamics and Child Rearing Practices (Theory) | Core | 4 | Family structures and functions, Marriage and family relationships, Child development theories, Parenting styles and discipline, Challenges in child rearing |
| HSPC301 | Practical based on Extension Education, Communication, Family Dynamics and Child Rearing Practices | Practical | 2 | Designing extension teaching aids, Role-plays for communication skills, Developing parent education materials, Organizing community awareness programs, Case studies on family dynamics |
| HSOE301 | Consumer Economics and Household Management (Optional Elective) | Elective | 4 | Consumer rights and responsibilities, Market trends and consumer behavior, Household budgeting and savings, Management of household appliances, Housing and home maintenance |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HSCC303 | Home Management and Applied Ergonomics (Theory) | Core | 4 | Principles of home management, Work simplification techniques, Energy and waste management in home, Introduction to ergonomics, Ergonomics in household tasks and equipment design |
| HSCC304 | Human Resource Development and Entrepreneurship (Theory) | Core | 4 | Concept of human resource development, Motivation and leadership in organizations, Performance appraisal and training, Introduction to entrepreneurship, Business planning and small scale industries |
| HSPC302 | Practical based on Home Management, Applied Ergonomics, Human Resource Development and Entrepreneurship | Practical | 2 | Time and motion studies in household tasks, Ergonomic assessment of workstations, Conducting interviews and group discussions, Developing a mini business plan, Case studies on successful entrepreneurs |
| HSOE302 | Event Management and Catering (Optional Elective) | Elective | 4 | Principles of event planning and execution, Budgeting and marketing for events, Types of catering services, Menu planning and food presentation, Food safety and hygiene in catering |
