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B-SC in Home Science at Shri Krishna Institute of Management & Science
Sambhal, Uttar Pradesh
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About the Specialization
What is Home Science at Shri Krishna Institute of Management & Science Sambhal?
This Home Science program at Shri Krishna Institute of Management & Science focuses on holistic well-being, integrating various disciplines like food, nutrition, human development, textiles, and resource management. It addresses the growing demand for skilled professionals in Indian healthcare, food, fashion, and social sectors, offering a multidisciplinary approach crucial for national development and community upliftment.
Who Should Apply?
This program is ideal for fresh 10+2 graduates from any stream who possess a keen interest in human welfare, healthy living, and creative applications of science. It attracts aspiring dietitians, nutritionists, fashion designers, interior decorators, child development specialists, and social workers looking to make a significant impact in improving quality of life in India.
Why Choose This Course?
Graduates of this program can expect diverse career paths as clinical dietitians, nutrition counselors, food quality controllers, fashion designers, textile merchandisers, interior designers, child psychologists, family counselors, and extension officers. Entry-level salaries typically range from INR 2-4 LPA, growing to INR 5-10+ LPA for experienced professionals, with opportunities for pursuing M.Sc, PhD, and various professional certifications.
Student Success Practices
Foundation Stage
Build a Strong Academic Base- (Semester 1-2)
Focus intensely on understanding core concepts in Food & Nutrition and Human Development. Utilize college library resources and online platforms like NPTEL for supplementary learning. Form study groups to discuss complex topics and reinforce understanding from Semesters 1 and 2.
Tools & Resources
NPTEL courses on nutrition/human development, College Library, Peer study groups
Career Connection
Strong fundamentals are crucial for advanced studies and directly impact eligibility for internships and entry-level positions in health, food, and social sectors.
Develop Essential Practical Skills- (Semester 1-2)
Actively engage in all lab sessions (e.g., food preparation, textile work, child observation). Document experiments meticulously in a lab journal. Seek guidance from lab instructors to master basic techniques and connect theoretical knowledge with practical application.
Tools & Resources
Lab Manuals, Lab Equipment, Instructor guidance
Career Connection
Hands-on skills are highly valued in roles such as lab technologists, nutrition assistants, and child care providers, enhancing employability.
Participate in Community Outreach- (Semester 1-2)
Volunteer for college-led NSS/NCC activities or local health awareness camps and community development projects. This helps in understanding societal needs, developing empathy, and enhancing communication and organizational skills vital for extension work.
Tools & Resources
NSS/NCC units, Local NGOs, College extension department
Career Connection
Builds a foundation for careers in social work, community development, and public health, demonstrating commitment and practical exposure.
Intermediate Stage
Explore Specializations & Skill Enhancement- (Semester 3-5)
From Semester 3, actively explore different areas like dietetics, textiles, or human development. Pursue relevant skill enhancement courses (SECs) or workshops. Consider online certifications in areas like basic graphic design for fashion or counseling skills to deepen knowledge.
Tools & Resources
NPTEL, Coursera/edX for related courses, Department workshops
Career Connection
Helps in identifying specific career interests and acquiring specialized skills, making students more competitive for internships and roles aligned with their chosen path.
Seek Internships and Field Exposure- (Semester 3-5 (during breaks))
Actively look for summer internships or field visits in hospitals, food industries, fashion houses, or NGOs. These experiences provide real-world application of classroom learning, offer industry insights, and are crucial for professional networking.
Tools & Resources
College placement cell, Online internship portals (Internshala), Industry contacts
Career Connection
Internships are often prerequisites for placements and provide valuable experience, often leading to pre-placement offers.
Engage in Departmental Projects & Competitions- (Semester 3-5)
Participate actively in departmental research projects, inter-college competitions related to nutrition quizzes, fashion shows, or interior design contests. This fosters critical thinking, teamwork, and presentation skills while building a portfolio.
Tools & Resources
Departmental labs, College cultural/technical committees, Online competition platforms
Career Connection
Showcases initiative and practical application of knowledge, adding significant value to resumes and demonstrating problem-solving abilities to potential employers.
Advanced Stage
Excel in Research & Dissertation- (Semester 6-8)
Dedicate significant time to the Major Research Project/Dissertation (Semesters 6 and 8). Choose a research topic aligned with career aspirations and potential higher studies. Develop robust research methodology, data analysis skills (using tools like SPSS if applicable), and strong academic writing.
Tools & Resources
Research Guides/Faculty Mentors, Statistical software (SPSS, R), Academic databases
Career Connection
Essential for pursuing M.Sc/PhD, demonstrating analytical and independent problem-solving skills, highly valued in research and product development roles.
Prepare for Placements & Higher Education- (Semester 6-8)
Actively participate in career counseling sessions, mock interviews, and resume building workshops. Prepare rigorously for competitive exams for M.Sc. programs (e.g., ICAR-PG) or job interviews. Tailor applications to specific roles in dietetics, fashion, or human development sectors.
Tools & Resources
Placement Cell, Career Counselors, Interview preparation guides
Career Connection
Directly impacts securing desired job roles or admission into prestigious postgraduate programs, ensuring a smooth transition into professional life or further academics.
Build a Professional Network- (Semester 6-8)
Attend industry seminars, conferences, and workshops related to Home Science. Connect with alumni, faculty, and industry professionals. Consider joining professional bodies like the Indian Dietetic Association (IDA) or Textile Association of India (TAI) for mentorship and career opportunities.
Tools & Resources
LinkedIn, Professional conferences/webinars, Alumni network
Career Connection
Expands career prospects through referrals, mentorship, and access to industry trends, opening doors to unadvertised opportunities and accelerating career growth.
Program Structure and Curriculum
Eligibility:
- 10+2 passed from any stream (Science/Arts/Commerce) from recognized board
Duration: 4 years / 8 semesters (with exit options after 1st, 2nd, 3rd year)
Credits: 138 Credits
Assessment: Internal: 25% (for theory papers), 40% (for practical papers), External: 75% (for theory papers), 60% (for practical papers)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS101 | Home Science: Fundamentals & Orientation | Major Core | 4 | Introduction to Home Science, Branches of Home Science, Scope & Career Opportunities in Home Science, Home Science in National Development, Pioneer Contributions to Home Science |
| HOS102 | Food & Nutrition | Major Core | 4 | Basic Food Groups, Macronutrients: Carbohydrates, Proteins, Fats, Micronutrients: Vitamins & Minerals, Balanced Diet & Dietary Guidelines, Food Pyramid & My Plate |
| HOS103 | Home Science Lab | Major Practical | 2 | Practical applications of Home Science principles, Basic laboratory skills in Home Science, Project work related to home management, Resource identification and utilization, Understanding household equipment |
| HOS104 | Food & Nutrition Lab | Major Practical | 2 | Basic Food Preparation Techniques, Nutritional Analysis of Common Foods, Recipe Modification for Health, Food Preservation Methods, Sensory Evaluation of Food |
| HOSV101 | Textile and Clothing (Vocational) | Vocational Elective | 6 | Fibre Classification & Properties, Yarn & Fabric Construction, Dyeing & Printing Techniques, Basic Garment Construction, Apparel Industry Overview |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS201 | Human Development and Family Studies | Major Core | 4 | Principles of Growth & Development, Stages of Human Development (Infancy to Old Age), Family Dynamics & Relationships, Parenting Styles & Child Rearing Practices, Adolescence & its Challenges |
| HOS202 | Extension Education & Communication | Major Core | 4 | Concept & Principles of Extension Education, Communication Models & Methods, Rural Development & Community Programs, Program Planning & Evaluation in Extension, Community Participation & Leadership |
| HOS203 | Human Development Lab | Major Practical | 2 | Child Observation Techniques, Developmental Assessment Tools, Case Studies of Children & Families, Designing Play & Learning Activities, Interview techniques for family studies |
| HOS204 | Extension Education Lab | Major Practical | 2 | Designing Extension Teaching Materials, Conducting Community Surveys, Group Discussion & Presentation Techniques, Planning & Implementing Awareness Programs, Field visits to rural communities |
| HOSV201 | Fashion Designing (Vocational) | Vocational Elective | 6 | Elements & Principles of Design, Fashion Illustration & Sketching, Pattern Making & Draping, Garment Construction Techniques, Apparel Merchandising & Marketing |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS301 | Clothing & Textile | Major Core | 4 | Fabric Finishes & their Effects, Textile Care & Maintenance, Traditional Indian Textiles & Embroideries, Consumer Textiles & Quality Aspects, Apparel Design & Aesthetics |
| HOS302 | Resource Management | Major Core | 4 | Human & Non-Human Resources, Family Budgeting & Financial Planning, Time & Energy Management, Work Simplification & Ergonomics, Interior Decoration Principles & Elements |
| HOS303 | Clothing & Textile Lab | Major Practical | 2 | Fabric Identification & Analysis, Stain Removal & Laundry Practices, Basic Stitching & Sewing Techniques, Garment Embellishment & Decoration, Textile Testing & Quality Control |
| HOS304 | Resource Management Lab | Major Practical | 2 | Family Budget Planning Exercises, Space Arrangement & Organization, Efficient Use of Household Equipment, Ergonomics in Home Activities, Waste Management & Recycling Practices |
| HOSV301 | Bakery and Confectionery (Vocational) | Vocational Elective | 6 | Baking Ingredients & their Functions, Dough Preparation & Fermentation, Cake Decoration & Icing Techniques, Confectionery Products (Chocolates, Candies), Food Safety & Hygiene in Baking |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS401 | Dietetics & Clinical Nutrition | Major Core | 4 | Principles of Therapeutic Diets, Nutritional Counseling & Education, Diet Management in Chronic Diseases (Diabetes, CVD), Hospital Dietetics & Food Service, Nutrition in Critical Care |
| HOS402 | Home Science Research Methodology | Major Core | 4 | Introduction to Research & Research Design, Methods of Data Collection (Questionnaires, Interviews), Sampling Techniques & Data Analysis, Report Writing & Presentation, Ethical Considerations in Research |
| HOS403 | Dietetics & Clinical Nutrition Lab | Major Practical | 2 | Diet Planning for Various Disorders, Meal Preparation for Patients, Nutritional Assessment Tools & Techniques, Patient Counseling Simulation, Dietary Modification & Menu Planning |
| HOS404 | Home Science Research Lab | Major Practical | 2 | Designing Research Questionnaires, Conducting Interviews & Focus Groups, Basic Statistical Analysis using Software, Data Entry & Tabulation, Field Visit for Data Collection |
| HOSV401 | Event Management (Vocational) | Vocational Elective | 6 | Stages of Event Planning, Event Budgeting & Financial Management, Venue Selection & Logistics, Marketing & Promotion of Events, Risk Management in Event Planning |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS501 | Advanced Nutrition | Discipline Specific Elective (Food Science and Nutrition) | 4 | Advanced Macronutrient Metabolism, Functions of Vitamins & Minerals, Sports Nutrition & Ergogenic Aids, Public Health Nutrition Challenges, Dietary Supplements & Nutraceuticals |
| HOS502 | Food Science | Discipline Specific Elective (Food Science and Nutrition) | 4 | Food Composition & Structure, Food Processing & Preservation, Food Additives & Contaminants, Sensory Evaluation of Food Products, Food Standards & Regulations (FSSAI) |
| HOS503 | Advanced Nutrition Lab | Discipline Specific Elective Practical | 2 | Advanced Nutritional Assessment Techniques, Diet Survey Methods & Analysis, Menu Planning for Special Needs, Food Fortification & Supplementation Projects, Role Play: Nutritional Counseling |
| HOS504 | Food Science Lab | Discipline Specific Elective Practical | 2 | Food Quality Testing Methods, Shelf Life Studies of Food Products, New Product Development (Recipes), Advanced Food Preservation Techniques, Microbiological Analysis of Food (Basic) |
| HOS-SEC-501 | Nutritional Assessment (Skill Enhancement Course) | Skill Enhancement Course | 4 | Anthropometric Measurements & Interpretation, Biochemical Assessment of Nutritional Status, Dietary Intake Methods (24-hr recall, Food Frequency), Clinical Signs of Nutrient Deficiencies, Community Nutritional Assessment Surveys |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS601 | Public Health Nutrition | Discipline Specific Elective (Food Science and Nutrition) | 4 | Nutritional Epidemiology & Health Indicators, National Nutrition Programs in India, Food Security & Hunger Issues, Community Nutrition Interventions, Assessment & Management of Malnutrition |
| HOS602 | Food Service Management | Discipline Specific Elective (Food Science and Nutrition) | 4 | Types of Food Service Systems, Menu Planning & Costing in Food Service, Hygiene, Sanitation & HACCP, Equipment Selection & Layout Design, Marketing & Financial Management in Food Service |
| HOS603 | Public Health Nutrition Lab | Discipline Specific Elective Practical | 2 | Field Survey for Nutritional Status Assessment, Planning Nutrition Education Programs, Development of IEC Materials (Posters, Brochures), Implementation of Community Nutrition Interventions, Data Analysis for Public Health Surveys |
| HOS604 | Food Service Management Lab | Discipline Specific Elective Practical | 2 | Quantity Food Production & Standardization, Inventory Management & Purchase Procedures, Quality Control in Food Service, Layout Design for Kitchen & Dining Areas, Cost Control Measures in Food Service Operations |
| HOS-MRP-601 | Dissertation/Project Work (Major Research Project) | Research Project | 6 | Research Topic Selection & Problem Formulation, Extensive Literature Review, Methodology Application & Data Collection, Data Analysis & Interpretation, Thesis Writing & Presentation |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS701 | Advanced Topics in Food Science | Discipline Specific Elective (Honours with Research) | 4 | Emerging Food Processing Technologies, Functional Foods & Nutraceuticals, Food Toxicology & Safety, Nutrigenomics & Personalized Nutrition, Advanced Food Quality Assurance Systems |
| HOS702 | Advanced Topics in Nutrition | Discipline Specific Elective (Honours with Research) | 4 | Clinical Case Studies in Nutrition, Lifecycle Nutrition (Pregnancy, Lactation, Elderly), Geriatric Nutrition & Health, Pediatric Nutrition & Growth Disorders, Sports & Exercise Nutrition |
| HOS703 | Research Seminar & Review | Research Component (Honours with Research) | 4 | Critical Literature Review Techniques, Effective Seminar Presentation Skills, Research Proposal Development, Ethical Considerations in Advanced Research, Basic Grant Writing for Research |
| HOS704 | Field Work / Internship / Extension | Practical/Experiential Learning (Honours with Research) | 4 | Practical experience in industry or community settings, Application of theoretical knowledge in real-world scenarios, Development of professional and interpersonal skills, Observational learning and participatory approaches, Submission of detailed internship/fieldwork report |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HOS801 | Major Research Project / Dissertation | Research Component (Honours with Research) | 12 | In-depth research execution & data collection, Advanced Data Analysis & Interpretation, Comprehensive Thesis Writing, Viva Voce Examination, Presentation of Research Findings to Experts |
| HOS-DSE-801 | Food Microbiology (Discipline Specific Elective) | Discipline Specific Elective (Honours with Research) | 4 | Microorganisms in Food (Bacteria, Fungi, Viruses), Foodborne Pathogens & Intoxications, Spoilage Microorganisms & their Control, Fermented Foods & Probiotics, Microbiological Quality Control in Food Industry |
