College of Non Conventional Vocational Courses for Women, Kolhapur

Bachelor of Food Technology and Management

Programme Outcome:

• To increase the employability of women in the food processing sector of Indian economy which has been accorded priority in policy making.

• To expose the participant to the basic essentials of Food Technology & preservation so that they become capable of independently handling food processing units.

• To make them understand the nutritional side which may help inculcate the scientific view regarding dietary habits of population.

• To enable the participants to keep themselves abreast of recent changes in Food Technology and Management.

• To create necessary awareness  regarding the laws affecting Food Processing and Preservation.

• To inculcate entrepreneurship attitude and self-employment attitude.

Course Outcome:

B.Sc (Food Technology and Management) I

Communication and Soft skills

To communicate effectively orally and in writing.

to use academic writing associated with the communication discipline.

Introduction to Food Science

To gain knowledge of Food composition (including major chemical interactions and nutritional factors) in the context of food quality and safety

Principles of Food Preparation and Preservation

To gain knowledge about  the principles involving food preservation by moisture control, application of heat, removal of heat, chemical additives, fermentation and emerging technologies

Human Physiology

To understand the functions of important physiological systems including the cardiovascular,respiratory, renal, endocrine  and digestive systems;

Food Chemistry

To understand reactions of carbohydrates, lipids and proteins during storage and processing of food and how these influence the quality and properties of the food.

Understand the importance of water for stability and quality of foods.

Understand the chemistry of additives influencing colour and flavor of food knowledge on

To Gain knowledge related to important sources of vitamins and minerals in food and their functions

Fundamentals of Food Microbiology

Explain types, characteristics and significance of microorganisms • Describe the structure and functions of major components of microbial cells • Understand the concept of microbial growth, its measurement and growth curves,factors influencing their growth and survival. • Classify microorganisms based on nutrition • Isolate bacteria on solid media • Discuss various methods of sterilization and disinfection

Introduction to computer

To apply knowledge of computer appropriate to the discipline.Students will attain an ability to use current techniques, skills, and tools necessary for computing practice.

B.Sc (Food Technology and Management) II

Human Nutrition

Students will be able to gain knowledge related to age wise nutrition

Cereal legume and oil seed technology

 Understand the basic composition and structural parts of food grains.

 Aware the importance of physico-chemical properties of food grains

 Understand the basics of milling operations for food grains

Identify the problems associated with milling of grains and their solution.

 Know processing food grains into value added products

Analytical Techniques Operation of the basic laboratory instruments · Principle, theory and working of the advanced analytical techniques

Food Biochemistry

Metabolism of Carbohydrates, Proteins and Fats and related disorders, regulation of acid base balance,study  of enzymes,hormones

Food MicrobiologyTo understand role of microorganisms in food industries,I food spoilage and food infections

Dairy Technology

To understand  processes involved in production of milk and milk products. Classify and explain the different types of milk products Be able to explain organization and operations involved in milk processing unit

Agri-business Management

 To study processing, warehousing, distribution, marketing and retailing of the products used in agriculture. It encompasses farm planning, weather forecasting, research, soil management, seed production, machinery, harvesting, marketing of produce, storage, supply chain operations, financing, food processing, retailing and much more. All the activities ranging from farm planning to getting the food

B.Sc (Food Technology and Management) III

Therapeutic Nutriion

To study the role of diet in different disease conditions and to plan a diet accordingly

Bakery and Confectionery

Animal Product TechnologyStudents will be able to learn the skills required in pre-slaughtering.. Students will be able learn the skills required for slaughtering and dressing of Livestock.. Students will be able to learn the preservation techniques used in meat/fish/ poultry based products.. Students will be able to learn the quality evaluation techniques used in Livestock processing industries.

Processing and preservation of fruits and VegetablesStudents will able to preserve the fruits and vegetables and make their products to make available them in off season.. Student will able to provide solution for spoilage of fruit and vegetables while handling and storage.. Students will able to learn storage of fruits and vegetables in perfect consumable condition for a longer time without change in its nutritional value. Students will learn to extend the shelf life of the fruits and vegetable products with use of various preservation techniques. Students will learn to prepare value added products from the fruits and vegetables so that farmers will get more income

Food,Quality ,Safety and Waste management

Students will able to understand the food quality aspects and need of food safety. .Students will able to understand the various regulatory aspects for food business operators Students will able to understand the various voluntary standards for food processing industries. Students will recognize and communicate common processing methods which converts food waste into valuable products

Community Nutrition

Students will be able to understand the role of diet in prevention of disease in community that will help in maintaining the health of community with the help of national and international agencies

Industrial Business Management

To understand the  conceptual learning skills in today's business environment. Analyse financial performance of an organization. Evaluate organizational decisions with consideration of the political, legal and ethical aspects of business. Assess strengths, weaknesses, opportunities and threats of the business environment. 

Bachelor of Dress Making & Fashion Coordination

Programme Outcome:

• To build an environment that enables to collaborate productively in the

Interdisciplinary stream.

• To nurture the women students to be Creative, Critical, Innovative and

Ethical  designers and successful entrepreneurs.

• To support and contribute to the Fashion, Textiles and Design industries.
• To understand the global fashion industry with basic principles.
• To comprehend the activities of the firms about fashion designing.
• To build a platform that Fosters design thinking enquiry and Innovation.

Course Outcome:

B.A. (DMFC)-I (Program Outcome/Course outcome)

Subject:-

1. Communication Skill for self employed :-  1. To train the students with the global perspectives. 2. To create competencies in communication for careers in fashion design.
2. Introduction to textile sciences:-1. To impact knowledge about fiber & it’s properties. 2. To understand the various fabric techniques.
3. Sewing Technology:-1. Introduce the concept of assembly of pattern by sewing. 2. Provide the knowledge of machine used for sewing.
4. Pattern Drafting :- 1. To enable students to gain knowledge of basic pattern drafting. 2. Learn the drafting of basic Block & Flat pattern techniques.
5. Textile and Apparel Designing :- 1. To introduce students to fashion illustration & its role in fashion design. 2. To understand different illustration techniques & dynamic figure sketching.
6. Needle Craft :- 1. To impact knowledge on various basic embroidery stitches. 2. To gain practical knowledge on use of different embroidery stitches for surface ornamentation.
7. Garment Construction :- 1. To train the students with stitching techniques. 2. Provide the knowledge of body measurements & drafting & construction techniques. 

B.A. (DMFC)-II (Program Outcome/Course outcome)

Subject:-

1. Clothing Culture: 1. To understand the trends in clothing behavior. 2. Gain an insight on the planning process involved in clothing selection.
2. Apparel Designing :-  1. To gain knowledge regarding various principles of design the dress accordingly.
3. Pattern Layout :- 1. To do the proper layout of paper drafts on the fabric. 2. To make maximum usage of fabric with minimum wastage.
4. Traditional Indian Textiles :- 1. To understand the Indian textiles of different states. 2. Learn the art of stitching different Indian embroideries.
5. Textile art & wet Processing :-  1. Gain knowledge of textile & garment wet processing. 2. Get introduce to various chemicals, dyes & finishes for chemical Processing.
6. Pattern Drafting :- 1. Gain knowledge of basic pattern making. 2. Learn the drafting of basic block & flat pattern making techniques.
7. Garments Construction :- 1. Learn the aspects of pattern construction. 2. Know the concept of garment making.
8. Computer Application : 1. Gain Knowledge of basic knowledge of computer. 2. Understand the role of I.T. in automation, fashion & apparels.

B.A. (DMFC)-III  (Program Outcome/Course outcome)

Subject:-

1. Fashion Merchandising :- 1. To study the current market trends of garments & boutiques & Industrial level.
2. Computer Aided Design :- 1. To explore advance tools available in coral draw & Photoshop. 2. To gain the knowledge about mood board &colour board.
3. Apparel Designing :- 1. To develop the story board, client profile, spe sheets, Cost sheets. 2. To develop the skill to choose an appropriate theme & implementation of the same.
4. Garment Construction :- 1. To train the students with stitching techniques. 2. To Provide the knowledge of men’s wear & construction techniques.
5. Management & Entrepreneurship Skills:- 1. To gain the knowledge of management history & development. 2. To develop the skills of entrepreneurship.
6. Grading & Fashion Reading :- 1. To get knowledge of fashion regading, drafting & Accessories designing. 2. To train the students with grading skills.
7. World Costumes :- 1. To study the ancient Indian costumes. 2. To gain the  knowledge of costumes of the classical age.

Apparel Production & quality control :- 1.To study the brief history of apparel technology, sewing machine. 2 . To study the production process and operations carried out in garment production unit.

Bachelor of Interior Design

Porgramme Outcome

• The ultimate aim of the training is to educate creative, competent, self-reliant women professionals and the development of the field.
• To promote the women education in the professional fields and self-employment as well as the success of non-conventional approach of the Government policy to vocational training for women, there is a need of such course.
• To inculcate entrepreneurship and self employment attitude among students.

Course Outcome

YEAR WISE B.I.D. COURSE OUTCOME

I YEAR B.I.D- Semester I

1. INTERIOR DESIGN- I

Introduction of various devices/furniture related to interior spaces and anthropometric with ergonomics in the field of interior. Drafting of furniture details related to interior spaces. Design of simple furniture with activities like seating, working, sleeping, storage design development including case studies.

2. GRAPHICS- I

Introduction of drawing equipment, materials and methods of using them. Application of scale in drawing geometric shapes.

3. THEORY OF INTERIOR DESIGN-I

To understand the elements of design and its application to interior design. Visual perception through simple design elements and organization.

4. TECHNICAL SKILLS-I

Introduction to timber joinery, brick masonry, stone masonry and its types, plastering and pointing. To understand the structure of building section and components and workspaces in kitchen. Research on materials and working on material boards. Taking up a market survey on materials.

5. COMMUNICATION SKILLS

To provide an adequate mastery of technical and communicative English Language training primarily, reading and writing skills, secondarily listening and speaking skills. To develop all the four skills and nurture the personality of the students, to enable them to survive in the competitive world and become professionally competent. In Language acquisition four Skills plays a significant role.

6. ELEMENTS OF INTERIOR SPACE

Introduction to basic building elements and construction methods. General idea about their material finishes leading to aesthetic qualities. Emphasis should be given on developing understanding about basic elements to design in given interior space.

I YEAR B.I.D- Semester II

7. INTERIOR DESIGN- II

Space making in order to understand elements and organization.Furniture design with group of furniture elements along with surroundings.Introduction to residential plan with one BHK planning.

8. GRAPHICS- II

Drawing skills as tools to design thinking and visualization to enable the students to understand and express Composite three-Dimensional objects as ONE POINT perspective views. Sketching, rendering in 2D and 3D views, block model making.

9. THEORY OF INTERIOR DESIGN-II

To understand the Principles of design and its application to interior design.Visual perception through simple design elements and organization. Optical illusions and lighting in interior.

10. TECHNICAL SKILLS-II

To learn basic elements of interior spaces like doors, windows, staircase, flooring and inbuilt furniture with technical details.Research on materials and working on material boards.Taking up a market survey on materials.

11. COMPUTER- I

To learn basics of theory on computer concept, system organisation, computer classification, M.S. Office. Introduction to AutoCAD all commands and 2D drafting using DRAW and EDIT commands.

12. HISTORY OF INTERIOR-I

To learn evolution of art & architecture and design.Prehistoric cave paintings, early classical periods, middle ages, colonial to beginning of 20^th century, Bauhaus to post modernism.

II YEAR B.I.D- Semester III

1. INTERIOR DESIGN- III

To understand architectural spaces and its functional and formal aspects.Development of basic design shells and understanding nature of space and scale of space in residential planning and introduction to commercial space.To become a residential designer.

2. GRAPHICS- III

Two point and three point perspective views from varying eye levels of complex 3D compositions.Sciography of objects.

3. HISTORY OF INTERIOR-II

To learn recent directions like late modernism, high technology, post modernism and deconstruction, Scandinavian traditions and Indian traditions.

4. TECHNICAL SKILLS-III

To learn details of interior furnishing like partitions, false ceiling, paints and varnishes, wallpaper, ceramic products, insulations in space.

5. Interior Services- I

To get hands on training on sanitation techniques in building, water supply layout. Site visits to show actual sanitation fixtures and water supply techniques in building.

6. Landscape Design

To become a landscape designer, it is important to study interior landscaping, physical requirements of plants, interior landscaping elements and principles, roof and deck landscaping to do roof top gardens in interiors.

7. Computer –II

To learn AutoCAD in advance with 2D and 3D modelling and using this to make design presentation drawings and to improve presentation techniques through software.

II YEAR B.I.D- Semester IV

8. Interior design- IV

To create commercial and public interior spaces responding to needs of the users and society in general. To apply knowledge of various streams like behaviour, user and customer psychology, building technology, services, acoustics etc. in giving design solutions to enhance the qualitative aspects of life / usage.To become a commercial space designer.

9. Graphics- IV

To improve presentation skills on sheets it’s important to learn detail drawings and sectional perspective views of an interior space.

10. Lighting & colour in Interior

Introduction to day lighting, artificial lighting, effects of colour in lighting, luminaries and fixtures to consider in designing interior space. The outcome from this course is to become an professional lighting designer in order to give consultancy based on the interior space requirements.

11. Technical Skills-IV

To learn details of interior elements like lifts, escalators, wall panelling/cladding, types of door detailing. Materials and detail fixtures of upholstery, carpets and curtain types. Introduction to modular furniture, innovative flooring and hardware and fastening.  

12. Computer- III

To learn advance 3D development software like Google sketch-up for improving 3D presentation skills. Use of Photoshop and Corel draw or related software for editing presentation skills.

13. History of Interior-III

To learn effects of industrial revolution and its impact on world history.Also to learn different styles in interior design to use them in themes for interior spaces.

14. Interior Services- II

To learn in detail process of electrification and fire protection in building.Use of fire resistant materials to use in interior space.

III YEAR B.I.D- Semester V

1. INTERIOR DESIGN- V

Interior designing for big scale commercial spaces like resorts, hospitals and educational buildings to work on their space planning, services layout and detailed presentation drawings with application of concept in design.

2. WORKING DRAWING- I

To learn technical details of furniture layouts, ceiling layout, electrical layout, plumbing layout with detail specifications. Furniture details in room elevations with precise dimensioning and specification.(residential project)

3. INTERIOR SERVICES- III

To learn in detail about HVAC systems, acoustics and landscaping in building.

4. ESTIMATION & COSTING- I

To learn types of estimation, costing and rate analysis of the designed project.Understanding of contract and contract documents based on interior design projects.

5. CONTEMPORARY INTERIOR DESIGN

To learn styles of Bauhaus and post modernism, modernism, international style, minimalism.

6. DESIGN ELECTIVE- I

To choose an elective course to do specialisation in below mentioned topics on their liking:

1. Presentation techniques.
2. Adaptive reuse and recycling.

7. FURNITURE CONSTRUCTION & DETAILING

Introduction to wood and substitute, basics of furniture construction and tools, plywood construction techniques, modular kitchens, furniture model making. 

III YEAR B.I.D- Semester VI

PROFESSIONAL TRAINING

Internship training for 15 weeks to get experience of working in the professional Interior Designers / Architects offices duly enclosed by the principal of the college.

IV YEAR B.I.D- Semester VII

1. INTERIOR DESIGN- VI

To design interiors for theatres/corporate offices/ computer centres/electronic offices/shopping malls etc. with presentation drawings, enlarged details of drawing, service layouts, views etc.

2. WORKING DRAWING- II

To learn technical details of furniture layouts, ceiling layout, electrical layout, plumbing layout with detail specifications. Furniture details in spaces with precise dimensioning and specification.(commercial project)

3. INTERIOR DESIGN CODE

To learn different codes on conduct in interiors like Fire safety codes, codes for lighting, codes for ventilation, codes for electrical layout, codes for barrier free environment.

4. PROFESSIONAL PRACTICE-I

Study of Estimation tender documents, contract documents, valuation of interior schemes.

5. PROJECT MANAGEMENT

Principles of project management, concept of PM, PM tools like CPM, PERT, project monitoring, H.R. in interior industry.

6. DESIGN ELECTIVE- II

To choose an elective course to do specialisation in below mentioned topics on their liking:

1. Textile design.
2. Design contextual studies.

7. PROJECT REPORT

The study of any one interior design project and report should include: synopsis of project, two detailed case studies relating to the topic, data collection, and finalization of requirements, conclusions, and solution for space with concept.

IV YEAR B.I.D- Semester VIII

8. PROJECT WORK

Thesis/dissertation on a topic chosen by an individual.

9. DESIGN ELECTIVE- III

To choose an elective course to do specialisation in below mentioned topics on their liking:

1. Interior Photography.
2. Marketing Technique.

10. DESIGN ELECTIVE- IV

To choose an elective course to do specialisation in below mentioned topics on their liking:

1. Interior Acoustics.
2. Creative art and craft.

Bachelor of Multimedia

Programme Outcome:

• The ultimate aim of the training is to educate creative, competent, self-reliant women professionals and the development of the field.
• To promote the women education in the professional fields and self-employment as well as the success of non-conventional approach of the Government policy to vocational training for women, there is a need of such course.
• To inculcate entrepreneurship and self employment attitude among students.

Course Outcome:

BMM I - (SEM – I)

• Graphics-I    :   By studying Graphic Design students will have a wider horizon in the field of art and will Demonstrate artistic growth by executing a variety of images/text as images, traditional and contemporary techniques that solve complex design problems using creative thinking and analytical skills.
• Visual Arts I : By studying  Visual Arts  students will  develop and demonstrate understanding and skillful use of elements and principles of visual design- 1. Conceptual element 3.Relational element 2. Visual element 4.Practical or functional element
• HTML Basics I : By studying  HTML , students  will  be able to create web page or web design and  create various links and form.
• Fundamentals of Computer I : By studying  Fundamentals of Computer students will be able to learn basic computer  operations like Computer generations, RAM, ROM,MS Office, Paint ,internet search engines.
• Communication Skills I :  By studying   Communication Skills students will be able to learn and   develops the competence in communication at an advanced level and  to train them in communicating efficiently in the

BMM I – (SEM - II)

• Graphics-II  : By studying  Graphics students will be able to learn   Gain skill to use the digital tools as a powerful means of communication for creation, modification and presentation
• Visual Arts II  :   By studying  Visual Arts  students will  develop and demonstrate understanding and skillful use of elements and principles of visual design.
• HTML Basics II : Students learn concepts of  web designing and basic Java Script will be developed . The candidate will be able to design basic website using HTML, Java Script and ASP.
• Fundamentals of Computer II : Students will  learn concepts of   advance computer  operations like Internet security, web directories, coral draw, internet graphics, Types of Internet Graphics Application and Future of Multimedia and Internet etc.
• Communication Skills II : Students  will   learn concepts of  Functional Grammar, Professional Skills like : Biodata, CV and resume writing  Joining Letter, Cover Letter & Resignation letter etc. Presentation Skills, Interview Skill
• Drawing and sketching : Students will   learn concepts of drawing and sketching

BMM II – (SEM III):

• Transferring digital photographs: Students will  learn concept of transferring photographs from one format to other. Study about transferring photography from one software to other e.g. Photoshop, coral draw, Maya etc. transferring photographs from one format to other. Study about transferring photography from one software to other e.g. Photoshop, coral draw, Maya etc
• Desktop publishing  : Students  will  learn concept of desktop publishing and basic design skills using imported text and graphic objects. The candidates will be able to produce simple publications such as newspapers and brochures.
• Advertising : Students  will  learn concept of an introduction of advertizing and promotion. The course will cover the societal and managerial uses of advertizing as a means of symbol formation and communication. Lectures, class exercises, discussions and videos will be used to explore topics of interest. Students will be involved in developing and presenting a apprehensive, promotional campaigns for product or service.

BMM II – (SEM IV):

• Fundamentals of Web designing & Java Script : Students will  learn concept of web designing and basic java script
• Flash Website Design : Students  will  learn concept of flash website designing using dream viewer, macromedia and few other applications
• Management Skills : Students  will  learn concept of fundamentals of management . the course will develop the societal and managerial skills. Lectures, class exercises , discussions and videos will be used to explore topics of interest

BMM III – (SEM V):

• Sound Editing – I : Students  will  learn concept of sound editing .
• 2D Animation : Students  will  learn concept of basic 2D animation, intermediate level, layout and background painting, cell animation, 2D graphics-creation features.
• 3D Introduction : Modeling & Animation  – I : Students  will  learn concept of basic 3D animation, Maya interface, polygon modeling, advance polygon modeling, basic texturing, basic lighting.
• Business Communication : Students  will  learn concept of assuming that the students are fairly proficient in the basic communication skills of listening , speaking , reading and writing in English the course aims to train them in communicating efficiently in the workplace and professional contexts

BMM III – (SEM VI):

• Sound Editing  II : Students  will   learn concept of sound editing like: audio effects, audio effects(lontd), multi track session concept .
• Project Management & Estimation : Students  will   learn concept of project management from concept , principles, practices to finalization of project
• 3D Introduction :Modeling & Animation –II : Students  will   learn concept of game creation understand the history and evolution of game design and technology. Honing creativity , design ,computer and problem-solving skills in the area of game design.

BMM IV – (SEM VII):

• Script Writing and Story  Board Designing  : Students   will  learn concepts of   concepts of story board designing and writing.
• Digital editing – I : Students  will   learn concepts develop candidates ability to apply the concepts of digital editing & basic design skills using imported text & graphic objects.
• Realistic concept of animation and Special effects : Students  will   learn concepts of   animation & basic design skills.

BMM IV – (SEM VIII):

• Video Introduction to advance : Students  will   learn concepts of Advanced Image Editing, Digital Video Editing , Record & edit digital audio using sound editing software Video capturing
• Digital editing – II: Students will   learn concepts of Advance Introduction to Adobe Premiere, workspace, preparing the footages, capturing the media. Video transitions, titling and graphics, rendering and authoring
• Adobe Illustrator: Students will   learn concepts of  Adobe Illustrator for desktop publishing,  Creating quality artworks & graphics utilizing the various tools in illustrator, develop skills in using: page layout, image capture and manipulation

2.5.2] BMM students CIE (Continuous Internal Evolution) is done on the basis of assignments allotted for each of the practical subjects and 3^rd year students are given project internship report with viva.

1. Attendance
2. Practical assignment(Journal)
3. Class Test
4. Internship in Companies

POST GRADUATE DIPLOMA IN NUTRITION AND DIETETICS

Programme Outcome:

• This program covers the core subjects in Nutrition and Dietetics such as Dietetics and Diet Counselling, Public Nutrition, and Institutional Food Management etc. with a special emphasis on nutrition during special clinical situations like active disease, treatment and convalescence / rehabilitation etc.
• Students are trained to use an evidence-based approach to transition patients from a state of disease back to a state of health and well-being. Specifically, students are taught to identify imbalances which contribute to a disease state rather than diagnosing and treating individual symptoms.
• Our ultimate goal is to foster a future generation of clinical dieticians equipped to shift the current healthcare system from the current ‘treatment mode’ to one of ‘disease prevention and maintenance of optimal health’.

Course Outcome:

1. Clinical Nutrition

Clinical Nutrition enables students to obtain knowledge regarding metabolic processes of normal and diseased organs and tissues. The subject makes students familiar with dietary modifications based on physiological changes occurring during diseased conditions.

2. Nutritional Biochemistry

Nutritional Biochemistry enables students to learn the role of nutrients in foods and deficiency diseases. It also makes students understand the metabolism of nutrients in health and diseases.

3. Dietetics and Diet Counselling

Dietetics and Diet Counselling enables students to understand the etiology, physiologic and metabolic anomalies of chronic diseases and patient needs. It also deals with effects of various diseases on nutritional status dietary requirements. It enables students to recommend and provide appropriate nutritional care for prevention and treatment of various diseases.

4. Human Physiology

Human Physiology enables students to understand structure of cell, organ tissues of human body, different systems and their functions and also the regulation of various body functions.

5. Public Nutrition

Public Nutrition enable students to focus on promotion of good health through nutrition and the primary prevention of nutrition related problems. It deals with the nutritional epidemiology and makes students aware about public policies with respect to nutrition.

6. Food Service Management

Food Service Management helps in development of food service management skills into the students. It also develops professional approach backed by special skills, knowledge and vigilance at every stage of food service operation. It also helps in attaining specific knowledge about training and development of manpower in food service unit.