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S�DT Women’s University (Sndt.digitaluniversity.ac)

Syllabus

Diploma in Home Science (Undergraduate)

S�DT Women’s University

1, �athibai Thackersey Road,

Mumbai 400 020

Revised – 2008

Eligibility: Any student who has passed Xth standard from a recognized Board including

NIOS.

Objectives:

1. To develop scientific attitude of the students towards the principles of

Home science and its application.

2. To facilitate development of student’s latent skills for self- employment.

Faculty �ame: HOME SCIE�CE

Course �ame: Under Graduate Diploma in Home Science

SCHEME: Semester I

SCHEME: Semester II

SCHEME: Semester III

Subject L Cr P/T D TP

Final

Internal P/V T

1 English/Hindi 4 4 0 2.5 75 25 100

2 Food Science – I 4 4 0 2.5 75 25 100

3 Textile Art and Craft 0 4 8 2 - - 100 100

4 Basic Art and Craft 0 4 8 2 - - 100 100

5 Child Development 4 4 0 2.5 75 25 100

TOTAL 12 16 225 75 200 500


Final

Internal P/V T

1 English/Hindi 4 4 0 2.5 75 25 - 100

2 Food Science – II 0 4 8 2 100 100

3 Basic clothing construction techniques 0 4 8 2 100 100

4 House keeping Th 4 4 - 2.5 75 25 100

5 House keeping Pr 2 4 50 50

6 ELECTIVE: Computer (basic) OR

Grooming and Yoga

0 2 4 2 50 50

TOTAL 8 24 150 50 300 500


Final

Internal P/V T

1 English/Hindi I 4 4 0 2.5 75 25 - 100

2 Culinary Science 0 4 8 2 100 100

3 Clothing for family 4 4 0 2.5 75 25 - 100

4 Communication and soft skill

development

0 4 8 2 100 100

5 Financial Mgmt & Consumer Studies 4 4 0 2.5 75 25 - 100

TOTAL 12 16 225 75 200 500

SCHEME: Semester IV

L= �o. of Lectures/ week, P/T= Practical/ Tutorial in hrs, D= Duration of Theory paper

for Examination in hrs, TP= Theory Paper-marks, TW= Term Work- marks, P/V=

Practical / Viva Voce- marks, T= Total


Final

Internal P/V T

1 English/Hindi II 4 4 0 2.5 75 25 - 100

2 Health and Nutrition th 4 4 - 2.5 75 25 100

3 Health and Nutrition pr 2 4 50 50

4 Contemporary embroidery 0 4 8 2 100 100

5 Marriage & Family relations 4 4 0 2.5 75 25 - 100

6 Entrepreneurship 0 2 4 50 50

TOTAL 12 16 225 125 150 500

English Lower Level. I

Objectives:

1. To develop competency based approach which reduces the load of learning

2. To develop dialogues to help in increasing the interaction levels

3. To motivate students to take part in simple classroom discussion.

4. To help students in writing guided composition using paragraphs and punctuation.

5. To help students to recognize simple functional rules of sentence construction.

6. To help students to learn the difference between informal/ formal language.

7. To encourage students to listen with understanding to simple speeches I familiar

situations.

Contents:

Block

�o.

Topic and Details �o. of

Lectures

assigned

Percent

weightage

1 The Shepherd’s Treasure 2

2 English in Conversation 2

3 The Girl on the Train 2

4 Kalpana Chawla 2

5 Somebody’s Mother 2

6 The Ant and the Cricket 2

7 The Nightingale 2

8 The Lost Ruby 2

9 Letter to Indu 2

10 Nouns: Classification of nouns into proper,

common, countable and uncountable, singular

and plural nouns.

2 35

11 Articles: ‘A’ , ‘An’, ‘The’ 2

12 Preposition: in, on, with, for, into, at. 2

13 Verbs: Action verbs, simple, present, past,

future. 2

14 Auxiliaries: is, was, are, were, etc. 2

15 Tenses: Simple present, past and future 3

16 Comprehension Prose (seen) 4 25

17 Comprehension Poem (seen) 4 25

18 Letter Writing: (I) Formal letters of

application (bio-data)

(II) Leave letter

5 15


Final

Internal P/V T

English Lower level (Th) I 4 4 - 2.5 75 25 - 100

English Higher Level I

Objectives:

1. To help the students to acquire communication skills.

2. To make the students aware of the methods for remedying and consolidating.

3. To develop language skills to a fair degree in proficiency.

4. To develop language skills in English useful in real life situations.

5. To enrich the vocabulary.

6. To develop `reference skills and inculcate self- study habits.

7. To cultivate a broad human and cultural outlook.

8. To develop the skill of reading with speed.

9. To develop the skill of writing.

Contents:

Sr.

�o.

Topic and Details �o. of Lectures

assigned

Percent

weightage

PROSE

Unit I: Self 2

Letter from God 2

Four Words that Changed a Life 2

The Night Train at Deoli 2

Unit II: Family

My Mother-in-Law 2

The Postman’s Knock 2

Unit III: City

BEST is BEST 2

Unit IV: Society/ Community 2

They Excel in the Army Too 2

Poem

Unit I: Self 2

Face

Unit IV: Society/ Community

Salutations to Mother Earth 2

Rapid Reading

The Human Robot 2

The Model Millionaire 2

Grammar 35

Articles: ‘A’ , ‘An’, ‘The’ 2

Preposition: in, on, from, into, for, to, of, at. 2

Simple present, past, future continuous, present,

past 2

Adjectives- Pick up adjectives 2

Comprehension Prose (seen) 4 25

Comprehension Poem (seen) 3 15

Letter Writing: Formal or Informal letter writing 4 15

Note Making: (seen passage) 2 10


Final

Internal P/V T

English Higher level (Th) I 4 4 - 2.5 75 25 - 100

Food Science I

Objectives

This course will enable students will learn-

1) The importance of Nutrition.

2) The role of food in life.

3) The methods and principles of cooking.

4) The selection, purchase and storage.

5) Various adulterants and methods of detecting them.

Contents:

Sr.

�o.


assigned

Percent

Weightage

01 Introduction to Food science

� What is food and Food science

� Nutrients in food and their basic

functions

� Methods of cooking

� Objectives and limitations of cooking.

04 10

02 Cereals

� Structure and composition

� Nutritive value

� Specific cereals: Wheat, Rice , Millets

and their Products

� Cooking of cereals:

Gluten formation

Gelatinization/ Partial Gelatinization

Dextrinization

Lumpformetion

� Role of cereals in cookery.

� storage

06 15

03 Pulses and legumes

� Introduction – common use

� Difference between Pulses and dals

� Composition and nutritive value

� Preparation

Soaking, germination, fermentation

� Effect of acid, soda, hard water

04 5


Final

Internal P/V T

Food Science I 4 4 - 3 100 - - 100

� Role of pulses in cookery

� Storage

04 �uts and Oilseeds � Introduction

� Nutritive value

� Specific nuts and Oilseeds

� Forms of nuts used in cookery

� Role of nuts and oilseeds in cookery

� storage

02 5

05 Milk and Milk product � Introduction


� Effect of heat

� Effect of acid

� Effect of enzymes

� Milk processing – clarification,

pasteurization, homogenization,

freezing.

� Milk products – skim milk, evopated

milk, condensed milk, khoa, basundi,

channa, curd.

� Role of milk and milk products in

cookery

08 15

06 Eggs � Structure and composition

� Nutritive value

� Quality of egg

� Cooking of eggs- effect of heat on egg

protein

� Role of egg in cookery

� storage

04 10

07 Sugars � Types of sugar

� Nutritive value

� Role of sugar in cookery –

crystallization, caremelisation,

inversion of sugar

� various strength of syrups

04 5

08 Fats and Oils

� Role of fat in cookery

� Changes in fat during cooking

� Factors affecting absorption of fat

during cooking

� Hydrogenation

� Emulsification

03 5

09 Vegetables

� Introduction

� Classification

05 5


� Flavor compounds

� Pigments –

a) Fat soluble

b) Water soluble

� Changes during cooking

� Nutrient retention

� Selection and storage

10 Fruits

� Classification


� Cooking and serving of fruits.

� Selection and storage of fruits

02 3

11 Spices � Types of spices

� General functions of spices

� General flavoring component.

01 4

12 Food Adulteration

� Definition

� Table – name, adulterant, method of

detection(home scall)

01 3

13 Food Preservation � Food spoilage

� Type of food spoilage

� Principles of food preservation

� Methods of food preservation

01 10

References-

1.B. Srilaxmi:Food Science

2. Sumati R. Mudambi, Shalini Rao Food Science, Sheth Publications

Textile Art And Craft Objectives: This course will enable students to:

1. Acquire Knowledge of different printing methods. 2. Learn basic fabric contraction methods. 3. Develop skill in painting. 4. Be able to select material as per requirement. 5. Be able to use Accessories and Trimming effectively.

Contents:

References:

1. Pandit, S.– Tie and Dye 2. Barbhaiya B: - Batick for beginners m.s. uni. Baroda – Barbhaiya

Sayajiganj, Baroda - 5 3. Hall Katrina :- Decorative – Stenciling – Chancellor press London, David

Charles pub. 4. Ball , Kazz :- Hand painted textile for the home 5. Robinson Rosi: - Decoration fabric painting. - David Charles pub. 6. Reader Digest :- Complete guide to needle work – Asso/place New york 7. Reader Digest :- Complete guide to Sewing – Asso/place New york 8. ED Lowe, Alison :- Soft toys to make for children 9. Bullock Angela :- Teddy bears in miniature - Maryland Hobby House

press


Final

Internal P/V T

Basic Art and Craft - 4 8 - - - 100 100

Block No

Topic and Details No of Periods

% weightage

1 Tie and dye –Bandhani

-Any four methods of tie and dye by use of direct dyes sample15 X15 inch 4 Samples with combination methods.

40 40

2 Fabric painting – On any article.Kurta, Dress, Dupatta, handker chief or any otherFabric color.

30 20

3 Soft Toy Any West material flanel, soft cotton etc.

20 20

4 Jute Any textile article 15 10

5 Highlighting garment by sequence ,beeds,stone,embroidery, Buttons etc.

15 10

Basic Art and Craft.

Objectives

This course will enable students to:

1. Understand principles of design.

2. Find avenues for expression of creativity.

3. Be resourceful in using materials around them for preparing articles of beauty and

utility.

Contents:

Block

�o.


assigned

% weightage

1 Color Chart

� Color Wheel

� Warm Color

� Cool color

� Tint and Shade

� Primary Color

� .Secondary Color

8

8

8

8

8

8

10

5

5

5

5

5

2 Rangoli 8 5

3 Alpana 6 5

4 Letter Writing 8 5

5 Card Making 6 5

6 Types Of Flower Arrangement. 8 10

7 Dry Arrangement. 6 10

8 Artificial Flower Making . 30 25

References

Pranav Bhatt .Foundation of art and design

Stella and soundarajan. A text book of HouseholdArt


Final

Internal P/V T

Basic Art and Craft - 4 8 - - - 100 100

Child Development.

Objectives


1. Understand the growth & development of children from prenatal period to five years.

2. Become aware of conditions which contribute to growth and development.

3. Become aware of various methods of family planning.

4. Develop skills in making simple inexpensive play materials.

Contents:

Block

�o.

Topic and Details �o. of Lectures % weightage

1. PRI�CIPLES OF DEVELOPME�T :

1.1 ) Definition of Growth & Development.

1.2 )Developmental Periods :

� Pre �atal

� Conception (birth – 9mts.)

� �eo �atal (birth – 14days)

� Toddler hood (2wks – 2yrs)

� Childhood (2yrs – ado.)

(a) Early Childhood (2 – 6yrs)

(b) Late Childhood (6 – 14yrs)

* (In Brief, no details require.)

1.3) Difference between Growth &

Developmentt.

05 10

2. PRE – �ATAL DEVELOPME�T :

2.1) Male & Female Reproductive Organ &

their functions in brief (Diagram only for

explanation)

2.2) Menstruation :

� Definition

� Menstrual Cycle.

2.3) (A) Sign & Symptoms of Pregnancy :

(B) Minor Disturbance during Pregnancy:

(C) Danger Signals :

2.4) Factors affecting Pre natal

Development:

15 30

3. FEEDI�G :

3.1) Breast Feeding

10 20


Final

Internal P/V T

Child Development 4 4 - 3 100 - - 100

� Importance of Colostrum

3.2) Advantages of Breast Feeding:

� Physical

� Psychological

� Economical

3.3) How to nurse – right way of feeding the

baby.

3.4) Care of Breast :

� Maintaining hygiene & cleanliness of

the Breast.

3.5) Dis-advantages of Bottle Feeding

3.6) Care during Bottle Feeding

3.7) Weaning

3.8) Supplementary Feeds :

� Introduction

� Importance

� Types

� Process of introducing

Supplementary Foods (3-12 mts)

4. DEVELOPME�T DUR�I�G �EO-

�ATAL & I�FA�CY PERIOD :

4.1) Major Reflexes

4.2) Developmental Tasks ( 0-12yrs)

4.3) (A) Social Development during Infancy

(2wks-2yrs)

� Meaning

� Attachment

� Sence of Trust

� Fear & Anxiety reaction to Strangers

(B) Social Development during Childhood

(2-12yrs)

� Childhood Gangs :

-- Characteristics

-- Effects

4.4) Language Development during Infancy

:

� Meaning

� Different forms of Communication

4.5) Motor Development during Infancy :

� Hand Skill

� Leg Skill

� Handedness

4.6) Emotional Development :

� Meaning

� Characteristics

� Common Emotions & its Responses :

� Fear

� Anxiety

� Jealousy

� Anger

13 25

� Affection

4.7) Health & Immunization :

� Meaning & �eeds of Immunization

� Immunization Schedule

# Common Discomforts :

� Crying

� Teething

� Colic Pain

� Diarrhea

� Diaper Rash

5. PLAY :

� Meaning

� Importance

� Types

02 5

6. DISCIPLI�E :

� Definition

� �eeds

� Different Forms

� Essential Elements of Discipline

04 10

References-

1. Akhani & Date – Child Development,Fifth Edition 04’,Sheth Publisher Pvt.Ltd

2. E. Hurlock – Child Development ,Sixth Edition,Tata Mc Graw ,Hill Publishing

Company Ltd.-�ew Delhi.

English Lower Level II

Objectives:

1. To develop competency based approach which reduces the load of learning

2. To develop dialogues to help in increasing the interaction levels

3. To motivate students to take part in simple classroom discussion.

4. To help students in writing guided composition using paragraphs and punctuation.

5. To help students to recognize simple functional rules of sentence construction.

6. To help students to learn the difference between informal/ formal language.

7. To encourage students to listen with understanding to simple speeches I familiar

situations.

Contents:

Block

�o

Topic and Details �o. of

Lectures

assigned

% weightage

A handful of Almonds 2

English in Correspondence 2

Sardar Patel, the Man 2

Internet 2

Camel’s Complaint 2

Truth 2

The Mountain and the Squirrel 2

Ha…. Ha….Ha….! 2

Adjectives: Pick out from the passage 2 35

Reported speech: only assertive sentences 2

Types of sentences: Assertive, Imperative,

Exclamatory, Interrogative (only identifying the

type)

2

Adverbs: Pick out the adverbs 2

Suffixes: less, able, full 2

Prefixes: ‘un’ & ‘dis’ 2

Question Tag: simple present, past/ continuous,

present/ past 2

Comprehension prose (seen) 4 25

Comprehension (poem) 4 15

Composition Passage (a) Writing (b) Oral

Composition- delivery and telephonic

conversation.

4 15

Dialogued Writing- Based on daily life situation 5 10

References

University Grammar Text Book For Xith, XI Std. English (Common Stream) Lower Level,

Gujarat Board, Strengthen Your English. (08-12-2004) Chapter: 2, 3, 5, 9, 12, 16, 18, 20, 26,

28.


Final

Internal P/V T

English Lower level (Th) II 4 4 - 2.5 75 25 - 100

English Higher Level II

Objectives:

1. To help the students to acquire communication skills.

2. To make the students aware of the methods for remedying and consolidating.

3. To develop language skills to a fair degree in proficiency.

4. To develop language skills in English useful in real life situations.

5. To enrich the vocabulary.

6. To develop `reference skills and inculcate self- study habits.

7. To cultivate a broad human and cultural outlook.

8. To develop the skill of reading with speed.

9. To develop the skill of writing.

Contents:

Block

�o.


assigned

% weightage

Unit V: �ation

Three Visions for India 2

Of Dappled Shores 2

Unit VI: World

A Miracle of Love 2

India’s Place in the New World Order 2

Unit VII: Communication Revolution

Empowering the Farmers 2

King of Hearts 2

Unit VIII: Universe

From Karnal into Outer Space 2

Unit V- Nation

Land of Our Birth 2

Unit VI World

The World- Rapid Reading 2

Mama and The Graduation Present 2

Affirmative and Negative Sentences (Rewrite

it without changing meaning) 2 35

Active and Passive Voice: Simple Present/

Past/ (Transform from active to passive) 4

Frame ‘wh’ questions: simple preset/ past/

future continuous present/ past 3

Reported speech: simple present to past tense 5

Comprehension prose (seen) 3 25

Comprehension (poem) 3 15

Summary Writing (seen passage) 2 10

Paragraph Writing (any one) –

-current topic

-descriptive topic

-imaginative topic

3 15


Final

Internal P/V T

English Higher level (Th) II 4 4 - 2.5 75 25 - 100

References

Yuvakbharati- A Coursebook in English Std XIII (Maharashtra State Board) University

Grammar Text XIth

Food Science II

Objectives


1) develop ability to work systematically in laboratory.

2) Understand the concept of serving and exchange sizes and their cooked amount.

3) Know various cooking methods and medium of cooking.

4) Develop skill in preparation of simple dishes.

5) Develop skill in preserving common foods by household methods.

Contents:

Sr.

�o.


assigned

Percent

weightage

1 Introduction of laboratory

• Laboratory rules

• Introduction to various equipments in

laboratory

04

2 Introduction to weights and measures

• Learn to weigh food ingredients,

introduction to various means of

measurement, method to measure fruits/

vegetables.

• Abbreviations

06

3 Cereal cookery

• Principles to discussed

Gluten formation

Gelatinization/ Partial Gelatinization

Dextrinization

Lumpformetion

Identity of grain

24 25

4 Pulses and legumes


Gelatinization

Lumpformetion

Soaking, germination, fermentation

Gel formetion

12 10

5 �uts and Oilseeds

• Role of oil seeds in cooking- thickening

agent, flavouring agent, garnishing

agent, identity of grain, base of masalas.

06 5


Final

Internal P/V T

Food Science II 0 8 - - - - 100 100

6 Milk and Milk product


Coagulation By heat, acid, enzyme

Millard reaction

Curd formention

16 20

7 Eggs


Coagulation

Poaching

Emulsification

08 5

8 Sugar cookery

• crystallization, caremelisation, inversion

of sugar

• various strength of syrups

08 10

9 Vegetables

• Various color pigments and Effect of

heat, acid and alkali

• Changes during Vegetable processing

• Prevention of browning

20 10

10 Fruits

• Ripening

• Prevention of Browning

08 5

11 Food preservation

• By acid

• By heat

• Removal of moisture

• Binding of moisture

08 10

Basic Clothing Construction Techniques Objectives: This course will enable students to: 1. Understand the functions and working of the sewing machine. 2. Be able to identify and rectify the problems of the sewing machine. 3. Understand different methods of taking body measurements. 4. Acquire skills in stitching. 5. Develop ability to give good finish to the garments.

Contents:

Block No.

Topic and Details No of Periods

% weightage

1 Sewing machine: - Introduction to different part of sewing

machine - functions and uses different parts - Problems and remedies

04 10

2 Sewing machine : Sewing terms, sewing equipments

04 12

3 Seam : Plain, flat and fell French, pinked, lapped seam.

12 12

4 Plackets: Plain, continuous placket

20 12

5 Neck line : Bias binding / piping - Shaped facing, use of mitered binding.

20 12

6 Fullness: -Pleats –Box pleat , inverted box pleats , knife pleats -Darts – Half darts ,

full darts Tucks – line tucks , cross tucks and Variation. gathers

20 12

7 Skirt : pleats, gathers

20 20

8 Top (As per trend) neck line – shaped facing simple sleeve

20 20


Final

Internal P/V T

Basic Clothing Construction

Techniques

0 8 - - - - 100 100

References

1. Zarapkar tailoring college Zarapkar cutting and stitching - A R Gala Navneet

2. Smt. Shaila Dave :- Hand Book of Clothing – Smt. Shaila Dave 3rd edition

3. Ritu Gindle :- Hand Book of Clothing – Smt. Ritu Gindle 4. Reader Digest :- Complete Guide to Sewing – Asso/place

New york 5. Reader Digest :- Complete Guide to needle work –

Asso/place New york 6. Ann Lad bury :- The Sewing book

House Keeping .

Objectives: This course will enable students to:

1. Understand the concept of Cleaning process and importance .

2] Know how to decorate interiorss

3]Know basic criteria of laundry stain removal and First Aid .

4] Know how to maintain and clean equipment .

5]Know how to prevent accidents.

Contents:

Block

�o.


assigned

% weightage

1 Introduction to House Keeping .

Introduction ‘Definition and Components.

Role of H .K ;Department in Different

Industries .

Coordination of H.K Department with other

Departments.

4 10

4 10

2 10

2 10

2 Household cleaning . 10 10

Importance ‘Method of House hold

Cleaning

Cleaning Procedure

Daily ‘Periodical Weekly Monthly’Yearly

Selection Equipment

Use and care of Cleaning Agents


Final

Internal P/V T

Housekeeping 4 6 4 3 100 - 50 150

Cleaning Equipment Types Selection and

Care .

5 10

3 Types Of Floors ‘

Mosaic tiles ‘Kota stone Ceramic tiles

Terrazo.

Wood Floor covering Care Polishing and

Maintainance of floors.

4 10

5 10

Equipment Selection Use of Different

Equipments ;

4 Types of Metals

Copper ‘Aluminium Brass Iron Silver tin

Stainless steel . Wooden articles Plastic

articles .China clay Cleaning agent Care

Cleaning

Polishing Selection of Metals

5 10

5 Linen Management

Curtains Galicha Dari Kalin Slipcovers

Bed

Sheets Care and Cleaning of all room

covering articles

.

10 10

6 Laundry

Requirement System of Laundry in House

Laundry Equipment Agents Procedures .

Types of Laundry Guest ;Staff Hotel ‘

10 10

Stain Removal ;

Safety and First Aid How to maintain

and clean Equipment .

Prevention of Accidents

4 10

8 5 10

Basics of Computers

(Elective)

Objectives


1. Be oriented towards use of computer.

2. Learn basics operating of computer.

3. Learn applications of computer in daily life.

4. Be oriented towards use of Internet.

Contents:

Block

�o

Topic and Details Percent

weightage

1 Introduction of Computer

• What is Computer?

• Characteristics of Computer

• Different parts of Computer

• Storage Units

• Computer Languages

• Classification of Computer

• Computer Generation

35

2 Windows Accessories

• Paint

• Calculator

• Note pad

• Word pad

25

3 MS Office

• Microsoft Word

• Microsoft Excel

• Microsoft Power point

• Internet

25

4 Introduction

• Photoshop

• Corel draw

15


Final

Internal P/V T

Basics of Computers(Elective) - 2 4 - - - 50 50

Grooming & Yoga (Elective)

Objectives This course will enable students to:

1. Acquire knowledge about yoga and yogic foods 2. Acquire the concept of eight fold path. 3. Gain knowledge about personal grooing

Block

�o

Topic and details �o. of Lectures

assigned

Percent weightage

Grooming

1 Beauty parlor – Basic-2

2 Eyebrow – Threading, waxing,

machine use

02 2

3 Wax- Hot wax, Cold wax

01 1

4 Facials- (Skin Treatment) (Skin

care)

03 5

5 Hair Treatment- Hair Treatment,

Hair Care

03 5

6 Makeup – normal makeup, party

makeup

05 5

7 Saris draping- Five types of saris

02 1

8 Hair style – normal hair style

02 2

9 Bleach-Care of bleach (after &

before)

01 2

10 Hair Dryer, Hair straightening,

Hair colors

02 2

11 Use of Machine Galvenik Machine,

Knowledge of machine, High

frequency Machine

02 2


Final

Internal P/V T

Grooming and Yoga (Elective) - 2 4 - - - 50 50

Yoga

1 Yoga of Pranayam

- Yam Pranayam

- Niyam

- Asana

- pranayam

- Pratyhar

- Dharna

- Dhyana

- Samadhi

02 10

2 Definition of yoga

Apang yoga

- Anulom- Vilom

- Om Pranayam

- Kapalbhati

- Bhastrika

- Shitali

02 5

3 Information of Asana

Sitting Posture

1. Padmasana

2. Vajrasana

3. Parvat asana

4. Go- mukh Asana

5. Bhunman Asana

05 5

4 Standing Posture

1. Tadasana

2. Trikonasana

3. Mayurasana

4. Dhurava sana

5. Suraya namaskar

05 5

5 Sleeping Posture

1. Dhanurasana

2. Bhujangasana

3. Shalabhasana

4. Paravtasana

5. Halasana

05 5

6 Use of pranayam in life

1. Memory power

2. All works are devoted for

concentration

3. Your Work capacity is increased

Most importantly it keeps you

health/fit

4. It keeps away the doctor /

medicine form you

03 10

Personality Development �o

Topic / Content Analysis �o. of Lectures

assigned

1 Personality Development

05 5%

2 Definition Need for self Development 02 5%

3 Public speaking

01 5%

4 Posture way of sitting standing

walking taking

02 5%

5 Leadership

02 10%

6 Goal

01 10%

References Suman Seth: Practical Yoga 1983 P.C.Manaktala Publsihers

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