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B-A in Home Science at SRI KRISHNA VERMA MAHAVIDYALAYA, BHAWANI KHEDA
Hardoi, Uttar Pradesh
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About the Specialization
What is Home Science at SRI KRISHNA VERMA MAHAVIDYALAYA, BHAWANI KHEDA Hardoi?
This Home Science program at SRI KRISHNA VERMA MAHAVIDYALAYA, affiliated with CSJMU Kanpur, focuses on a holistic approach to improving the quality of individual and family life. It integrates various disciplines like nutrition, human development, textile science, and resource management to equip students with practical skills for everyday living. The program is tailored to address the evolving needs of Indian households and communities, emphasizing well-being, sustainability, and efficient resource utilization.
Who Should Apply?
This program is ideal for fresh graduates from diverse academic backgrounds, particularly those with a keen interest in social sciences, health, and family welfare. It attracts individuals aspiring for careers in nutrition, dietetics, early childhood education, textile design, or community development. Additionally, it suits those passionate about entrepreneurship in home-based businesses or professionals seeking to gain a scientific understanding of domestic and community well-being.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as nutritionists in NGOs, diet assistants in healthcare, child development specialists in schools, textile supervisors in apparel units, or interior design assistants. Entry-level salaries typically range from 1.8 to 3 LPA, growing to 4-8 LPA with experience in specialized fields. Opportunities also exist in government schemes, rural development, and as independent consultants or entrepreneurs.
Student Success Practices
Foundation Stage
Build a Strong Nutritional Foundation- (Semester 1-2)
Actively engage in practical lab sessions on food analysis, preparation, and hygiene to grasp fundamental concepts. Start maintaining a personal food journal to understand dietary habits and apply theoretical knowledge of balanced diets and nutrient requirements to real-life scenarios.
Tools & Resources
Local markets for ingredient sourcing, Basic kitchen equipment, Online resources for nutrient content (e.g., ICMR-NIN food composition tables)
Career Connection
This practice is essential for building a robust understanding of food science, a prerequisite for roles in dietetics, public health, and the food industry, ensuring a solid practical foundation.
Observe and Engage in Child Development- (Semester 1-2)
Volunteer at local Anganwadi centers, schools, or orphanages to observe child behavior, play patterns, and developmental milestones firsthand. Prepare a small project report on a specific age group, documenting your observations and identifying key developmental stages.
Tools & Resources
Local community centers, Developmental assessment checklists (available online or from faculty), Observation journals
Career Connection
This practical experience is crucial for careers in child care, early childhood education, family counseling, and human development organizations, offering direct insight into child psychology.
Develop Basic Craft and Textile Skills- (Semester 1-2)
Participate in workshops on basic stitching, embroidery, or traditional Indian textile crafts available locally. Start a small portfolio of handmade items, experimenting with different fabrics and embellishment techniques to understand their properties and applications.
Tools & Resources
Fabric scraps, Needles, threads, basic sewing kit, Local craft shops for materials, YouTube tutorials on basic sewing
Career Connection
This activity introduces fundamental skills relevant for textile design, fashion merchandising, and entrepreneurship in handmade goods, fostering creativity and practical expertise.
Intermediate Stage
Master Resource Management & Interior Basics- (Semester 3-4)
Undertake a project to manage household resources (budgeting, time, energy) for a family or small group, documenting the process and outcomes. Simultaneously, explore local interior design trends and create mood boards for different room concepts, focusing on functionality and aesthetics.
Tools & Resources
Budgeting apps/spreadsheets, Local design magazines, Online interior design tools (e.g., RoomSketcher), Faculty guidance for project supervision
Career Connection
Develops essential skills for home management consulting, event planning, interior styling, and efficient resource utilization applicable in any professional or personal setting.
Explore Textile Production & Design- (Semester 3-4)
Visit local textile manufacturing units, handloom clusters, or garment factories in nearby areas to understand industrial processes, fabric production, and quality control. Experiment with basic dyeing, printing, and fabric embellishment techniques to gain hands-on experience.
Tools & Resources
Local textile markets (e.g., for fabrics, dyes), Craft workshops or vocational training centers, Industry contacts (through college or personal networking for visits)
Career Connection
Provides practical insights for roles in textile quality control, fashion design, merchandising, and entrepreneurship in the apparel industry, linking theory with industrial practice.
Network with Home Science Professionals- (Semester 4-5)
Attend webinars, seminars, or local events organized by nutritionists, dietitians, child psychologists, or social workers in your region. Actively connect with alumni working in relevant fields through platforms like LinkedIn or college alumni networking events to gain mentorship and career insights.
Tools & Resources
Professional associations (e.g., IDA - Indian Dietetic Association), LinkedIn for professional networking, College alumni network and career guidance cell
Career Connection
Opens doors for mentorship, internship opportunities, and a broader understanding of diverse career paths available within the Home Science domain in India.
Advanced Stage
Pursue Specialization-Specific Internships- (Semester 6)
Secure an internship in your chosen specialization area (e.g., hospital for dietetics, NGO for human development, design studio for textiles). Actively participate in daily operations, apply theoretical knowledge, and complete a comprehensive report on your learning and contributions.
Tools & Resources
College placement cell for internship leads, Online internship platforms (e.g., Internshala, LinkedIn), Direct outreach to relevant organizations
Career Connection
Provides invaluable real-world experience, builds a professional network, enhances practical skills, and often leads to pre-placement offers or strong recommendations for future roles.
Develop a Professional Portfolio/Project- (Semester 6)
Compile all practical work, projects, research papers, and internship experiences into a polished professional portfolio, either digital or physical. If applicable, undertake a capstone project or a research dissertation in your area of interest, demonstrating in-depth expertise.
Tools & Resources
Digital portfolio platforms (e.g., Behance for design, personal website), Faculty advisors for guidance on project scope and execution, Research databases for literature review
Career Connection
This portfolio is essential for showcasing skills and accomplishments during job interviews, effectively demonstrating expertise and readiness for industry roles or higher academic pursuits.
Prepare for Higher Studies/Entrepreneurship- (Semester 6)
Research postgraduate programs (M.Sc. Home Science, PG Diploma in Dietetics, MBA in Fashion Management) or develop a detailed business plan for a home-science related venture (e.g., catering service, nutrition consulting, boutique). Explore government schemes for startups and small businesses.
Tools & Resources
University prospectuses and admission guides, Career counselors at college or private institutes, Entrepreneurship cells and business development mentors, Online resources for startup grants and schemes
Career Connection
Lays the groundwork for academic advancement into specialized professional roles or for successfully launching an independent entrepreneurial career, aligning with long-term aspirations.
Program Structure and Curriculum
Eligibility:
- No eligibility criteria specified
Duration: 3 years / 6 semesters
Credits: 132 (overall B.A. degree, with 44 credits for Major Home Science subjects) Credits
Assessment: Internal: 25% (Mid Term for Theory, Internal for Practical), External: 75% (End Term for Theory, External for Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B020101T | Food, Nutrition and Hygiene | Major Core (Theory) | 4 | Introduction to Food Groups, Balanced Diet and Malnutrition, Macronutrients and Micronutrients, Digestion, Absorption, Metabolism, Food Hygiene and Safety |
| B020102P | Food, Nutrition and Hygiene Lab | Major Core (Practical) | 2 | Food Adulteration Detection, Nutritional Analysis of Foods, Basic Cooking Methods, Sanitation and Personal Hygiene, Dietary Assessment Methods |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B020201T | Human Development and Family Studies | Major Core (Theory) | 4 | Concept of Human Development, Stages of Life Span Development, Childhood and Adolescence, Family Dynamics and Parenting Styles, Theories of Human Development |
| B020202P | Human Development and Family Studies Lab | Major Core (Practical) | 2 | Observation of Children''''s Behavior, Developmental Milestones Assessment, Case Studies of Family Systems, Preparation of Play Materials, Interview Techniques for Families |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B020301T | Clothing and Textile | Major Core (Theory) | 4 | Classification of Textile Fibers, Yarn and Fabric Construction, Textile Finishes and Dyeing, Basic Principles of Garment Construction, Care and Maintenance of Clothing |
| B020302P | Clothing and Textile Lab | Major Core (Practical) | 2 | Identification of Textile Fibers, Fabric Analysis Techniques, Basic Hand Stitches and Seams, Pattern Making and Cutting, Machine Stitching Techniques |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B020401T | Home Management and Interior Decoration | Major Core (Theory) | 4 | Principles of Management in Home, Resource Management (Time, Energy, Money), Housekeeping and Maintenance, Elements and Principles of Art and Design, Interior Decoration and Furnishing |
| B020402P | Home Management and Interior Decoration Lab | Major Core (Practical) | 2 | Budgeting and Financial Planning, Work Simplification Techniques, Cleaning Agents and Their Use, Drawing Floor Plans and Layouts, Color Schemes and Furnishing Selection |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B020501T | Food Science & Technology | Major Elective (Theory - Option 1) | 4 | Food Preservation Principles, Food Processing Methods, Food Quality and Standards, Food Additives and Contaminants, Food Packaging and Storage |
| B020502P | Food Science & Technology Lab | Major Elective (Practical - Option 1) | 2 | Experiments on Food Preservation, Sensory Evaluation of Food Products, Food Adulteration Tests, Quality Control in Food Processing, Product Development Exercises |
| B020503T | Clinical Nutrition & Dietetics | Major Elective (Theory - Option 2) | 4 | Principles of Therapeutic Nutrition, Dietary Management of Diseases (e.g., Diabetes, CVD), Nutritional Assessment Methods, Role of Dietitian in Health Care, Medical Nutrition Therapy |
| B020504P | Clinical Nutrition & Dietetics Lab | Major Elective (Practical - Option 2) | 2 | Diet Planning for Various Diseases, Case Studies in Clinical Nutrition, Nutritional Counseling Techniques, Food Exchange Lists, Patient Data Collection and Analysis |
| B020505T | Extension Education & Communication | Major Elective (Theory - Option 3) | 4 | Concept of Extension Education, Communication Models and Theories, Program Planning and Evaluation, Extension Teaching Methods, Community Development Approaches |
| B020506P | Extension Education & Communication Lab | Major Elective (Practical - Option 3) | 2 | Preparation of Communication Aids, Conducting Group Discussions, Field Visits to Rural Areas, Participatory Rural Appraisal (PRA) Techniques, Designing Extension Programs |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B020601T | Advanced Food Science & Technology | Major Elective (Theory - Option 1) | 4 | Emerging Food Processing Technologies, Food Biotechnology and Nutraceuticals, HACCP and Food Safety Management, Food Laws and Regulations (Indian Context), Research Trends in Food Science |
| B020602P | Advanced Food Science & Technology Lab | Major Elective (Practical - Option 1) | 2 | Advanced Food Analytical Techniques, Shelf-Life Studies of Products, Industrial Scale Food Processing, Quality Assurance Protocols, Project Work on Food Innovation |
| B020603T | Advanced Clinical Nutrition & Dietetics | Major Elective (Theory - Option 2) | 4 | Nutrition in Critical Care, Sports Nutrition and Ergogenic Aids, Pediatric and Geriatric Nutrition, Community Nutrition Programs, Dietary Supplements and Nutraceuticals |
| B020604P | Advanced Clinical Nutrition & Dietetics Lab | Major Elective (Practical - Option 2) | 2 | Hospital Dietetics and Patient Management, Development of Nutrition Education Materials, Research Methodology in Dietetics, Dietary Surveys and Analysis, Counseling for Specific Conditions |
| B020605T | Advanced Extension Education & Communication | Major Elective (Theory - Option 3) | 4 | Rural Development Programs in India, Role of NGOs in Community Development, Entrepreneurship in Home Science, Social Change and Innovation Diffusion, Impact Assessment of Extension Programs |
| B020606P | Advanced Extension Education & Communication Lab | Major Elective (Practical - Option 3) | 2 | Planning and Organizing Exhibitions/Campaigns, Training Module Development, Digital Communication Strategies, Conflict Resolution and Team Building, Community Project Implementation and Evaluation |
