B.Sc. (Elective) Clinical Dietetics [3]
B.Sc. (Elective) Food Science and Quality Management [4]
B.SC/B.A (Elective) Early childhood & Foundation Stage Education [5]
B.Sc Home Science [6] (applicable for the year 2014-15 and 2015-16)
B.Sc. (Elective) Food Science and Nutrition [7]
Elective Courses [8]
PROGRAMME OUTCOMES
PO1 |
Understand and appreciate the role of interdisciplinary sciences in the development and well- being of individuals, families and communities
|
PO2 |
Utilize knowledge from the physical, chemical and biological sciences as a basis for understanding the role of food and nutrients in health and disease processes.
|
PO3 |
Apply knowledge of normal physiology to understanding of disorders or dysfunctions.
|
PO4 |
Understand the sciences and technologies that enhance the quality of life of people
|
PO5 |
Acquire professional and entrepreneurial skills for economic empowerment of self in particular, and community in general
|
PO6 |
Develop professional skills in food, nutrition, textiles, housing, product making, communication technologies and human development
|
PO7 |
Relate the principles of development with self, family and society
|
PO8 |
Manage life crisis at every stage of life span
|
PO9 |
Acquire competence in public speaking, writing and inter personal skills.
|
PO10 |
Acquire scientific skills in the management of resources
|
PO11 |
Use concepts, tools and techniques related to Science and its application in Home Science
|
PROGRAMME SPECIFIC OUTCOMES
Clothing and Textiles
PSO 1 |
Understand performance of Textiles & Apparel production and analyze textile material |
PSO 2 |
Employ skills for illustrations, pattern making and sewing to take up challenges in garment construction |
PSO 3 |
Apply knowledge and identify the roles and functions of marketing & merchandising
|
PSO 4 |
Apply and appreciate textiles and develop skill in enhancing aesthetics
|
Human Development
PSO 1 |
Demonstrate an understanding of the biological, psychological, social and cultural influences of lifespan human development |
PSO 2 |
Apply theory and research to contemporary problems and real-world situation |
PSO 3 |
Demonstrate an understanding of how gender, ethnicity, class, historical period, and social location relate to the life course experience |
PSO 4 |
Critically evaluate research relevant to human development as well as popular notions of human nature |
PSO 5 |
Apply methods of teaching and training towards administration of early learning centers |
Foods and Nutrition
PSO 1 |
Understand and appreciate the role of interdisciplinary sciences in the development and wellbeing of individuals, families and communities |
PSO 2 |
Understand the sciences and technologies that enhance the quality of life of people
|
PSO 3 |
Acquire professional and entrepreneurial skills for economic empowerment of self in particular, and community in general |
PSO 4 |
Develop professional skills in food, nutrition, textiles, housing, product making, communication technologies and human development |
PSO 5 |
Take science from the laboratory to the people and enhance quality of life.
|
COURSE ARTICULATION MATRIX: (MAPPING OF COS WITH POS)
Course |
Cos |
PO1 |
PO2 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PO8 |
PO9 |
PO 10 |
PO 11 |
AENV 100 |
CO1 |
X |
||||||||||
CO2 |
X |
|||||||||||
CO3 |
X |
|||||||||||
CO4 |
X |
|||||||||||
CHSC111 |
CO5 |
x |
X |
|||||||||
CO6 |
x |
X |
||||||||||
CO7 |
x |
|||||||||||
CO8 |
x |
|||||||||||
CO9 |
||||||||||||
CHSC112 |
CO10 |
X |
||||||||||
CO11 |
X |
|||||||||||
CO12 |
X |
|||||||||||
CO13 |
X |
|||||||||||
CO14 |
X |
|||||||||||
CHSC113 |
CO15 |
x |
X |
|||||||||
CO16 |
x |
X |
||||||||||
CO17 |
x |
X |
||||||||||
CO18 |
x |
X |
||||||||||
CO19 |
x |
X |
||||||||||
CHSC114 |
CO20 |
x |
||||||||||
CO21 |
x |
|||||||||||
CO22 |
x |
X |
X |
|||||||||
CO23 |
x |
X |
X |
|||||||||
GBCA 102A |
CO24 |
x |
x |
|||||||||
CO25 |
x |
x |
||||||||||
CO26 |
x |
x |
||||||||||
CO27 |
x |
x |
||||||||||
GBCA 102B |
CO28 |
x |
||||||||||
CO29 |
x |
|||||||||||
CO30 |
x |
|||||||||||
CO31 |
x |
|||||||||||
GHSC111A |
CO32 |
X |
||||||||||
CO33 |
X |
|||||||||||
CO34 |
X |
|||||||||||
GHSC111B |
CO35 |
X |
||||||||||
CO36 |
X |
|||||||||||
CO37 |
X |
|||||||||||
AENG 200A |
CO38 |
x |
||||||||||
CO39 |
x |
|||||||||||
CHSC211 |
CO40 |
x |
x |
|||||||||
CO41 |
x |
x |
||||||||||
CO42 |
X |
x |
X |
|||||||||
CO43 |
x |
|||||||||||
CHSC212 |
CO44 |
x |
||||||||||
CO45 |
X |
|||||||||||
CO46 |
x |
|||||||||||
CO47 |
x |
|||||||||||
CHSC213 |
CO48 |
x |
||||||||||
CO49 |
x |
|||||||||||
CO50 |
x |
|||||||||||
CO51 |
x |
|||||||||||
CHSC214 |
CO52 |
x |
||||||||||
CO53 |
X |
|||||||||||
CO54 |
x |
|||||||||||
CO55 |
x |
|||||||||||
CO56 |
x |
|||||||||||
GHSC211A |
CO57 |
x |
||||||||||
CO58 |
x |
|||||||||||
CO59 |
x |
|||||||||||
GHSC211B |
CO60 |
x |
||||||||||
CO61 |
x |
|||||||||||
CO62 |
x |
|||||||||||
GHSC212A |
CO63 |
x |
x |
|||||||||
CO64 |
x |
x |
||||||||||
CO65 |
x |
x |
||||||||||
CO66 |
x |
x |
||||||||||
CO67 |
x |
x |
||||||||||
GHSC212B |
CO68 |
x |
x |
|||||||||
CO69 |
x |
X |
||||||||||
CO70 |
X |
x |
||||||||||
CO71 |
X |
X |
||||||||||
CHSC 311 |
CO72 |
x |
||||||||||
CO73 |
x |
|||||||||||
CO74 |
X |
|||||||||||
CO75 |
x |
|||||||||||
CHSC 312 |
CO76 |
x |
||||||||||
CO77 |
x |
|||||||||||
CO78 |
x |
|||||||||||
CHSC 313 |
CO79 |
x |
||||||||||
CO80 |
x |
|||||||||||
CO81 |
x |
|||||||||||
CO82 |
x |
x |
||||||||||
CHSC 314 |
CO83 |
x |
||||||||||
CO84 |
x |
|||||||||||
CO85 |
x |
|||||||||||
CO86 |
x |
|||||||||||
CHSC 315 |
CO87 |
x |
||||||||||
CO88 |
x |
|||||||||||
CO89 |
x |
|||||||||||
CO90 |
X |
|||||||||||
CHSC 316 |
CO91 |
x |
||||||||||
CO92 |
x |
|||||||||||
CO93 |
x |
|||||||||||
CO94 |
X |
|||||||||||
GHSC 311A |
CO95 |
x |
||||||||||
CO96 |
x |
|||||||||||
CO97 |
x |
|||||||||||
GHSC 311B |
CO98 |
x |
||||||||||
CO99 |
x |
|||||||||||
CO100 |
x |
|||||||||||
CHSC 312A |
CO101 |
x |
||||||||||
CO102 |
x |
|||||||||||
CO103 |
x |
|||||||||||
CO104 |
x |
|||||||||||
CO105 |
x |
|||||||||||
CHSC 312B |
CO106 |
x |
||||||||||
CO107 |
||||||||||||
CO108 |
||||||||||||
CO109 |
x |
|||||||||||
SHSC 311 |
CO110 |
x |
||||||||||
CO111 |
x |
|||||||||||
CO112 |
x |
|||||||||||
CO113 |
x |
|||||||||||
CO114 |
x |
|||||||||||
SHSC 312 |
CO115 |
X |
||||||||||
CO116 |
X |
|||||||||||
CO117 |
x |
|||||||||||
CO118 |
x |
|||||||||||
CHSC411 |
CO119 |
x |
||||||||||
CO120 |
X |
|||||||||||
CO121 |
X |
|||||||||||
CO122 |
X |
|||||||||||
CO123 |
x |
|||||||||||
CHSC 412 |
CO124 |
x |
x |
|||||||||
CO125 |
x |
x |
||||||||||
CO126 |
x |
|||||||||||
CO127 |
x |
x |
||||||||||
CO128 |
x |
x |
||||||||||
CHSc 413 |
CO129 |
x |
||||||||||
CO130 |
x |
|||||||||||
CO131 |
x |
|||||||||||
CHSC 414 |
CO132 |
x |
x |
|||||||||
CO133 |
x |
x |
||||||||||
CO134 |
x |
x |
||||||||||
CHSC 415 |
CO135 |
x |
||||||||||
CO136 |
x |
|||||||||||
CO137 |
x |
|||||||||||
CO138 |
x |
|||||||||||
CHSC 416 |
CO139 |
x |
||||||||||
CO140 |
x |
|||||||||||
CO141 |
x |
|||||||||||
GHSC 411A |
CO142 |
x |
||||||||||
CO143 |
x |
|||||||||||
CO144 |
x |
|||||||||||
GHSC 411B |
CO145 |
x |
||||||||||
CO146 |
x |
|||||||||||
CO147 |
x |
|||||||||||
GHSC 412A |
CO148 |
x |
||||||||||
CO149 |
x |
|||||||||||
CO150 |
x |
|||||||||||
GHSC 412B |
CO151 |
x |
||||||||||
CO152 |
x |
|||||||||||
CO153 |
x |
|||||||||||
SHSC 411 |
CO154 |
x |
||||||||||
CO155 |
x |
|||||||||||
CO156 |
x |
|||||||||||
CO157 |
x |
|||||||||||
CHSC 511 |
CO158 |
x |
||||||||||
CO159 |
x |
|||||||||||
CO160 |
x |
|||||||||||
CO161 |
x |
|||||||||||
CO162 |
x |
|||||||||||
CHSC 512 |
CO163 |
x |
||||||||||
CO164 |
x |
|||||||||||
CO165 |
x |
|||||||||||
CO166 |
x |
|||||||||||
CHSC 513 |
CO167 |
x |
||||||||||
CO168 |
x |
|||||||||||
CO169 |
x |
|||||||||||
CO170 |
X |
|||||||||||
CO171 |
x |
|||||||||||
CHSC 514 |
CO172 |
x |
x |
|||||||||
CO173 |
x |
x |
||||||||||
CO174 |
x |
|||||||||||
CO175 |
x |
|||||||||||
CO176 |
x |
|||||||||||
CO177 |
x |
|||||||||||
DHSC 511A |
CO178 |
x |
||||||||||
CO179 |
x |
|||||||||||
CO180 |
x |
|||||||||||
CO181 |
x |
|||||||||||
DHSC 512A |
CO182 |
x |
x |
|||||||||
CO183 |
x |
x |
||||||||||
CO184 |
x |
x |
||||||||||
DHSC 513A |
CO185 |
x |
||||||||||
CO186 |
x |
|||||||||||
CO187 |
x |
|||||||||||
CO188 |
x |
|||||||||||
DHSC 514A |
CO189 |
x |
x |
|||||||||
CO190 |
x |
x |
||||||||||
CO191 |
x |
x |
||||||||||
CO192 |
x |
x |
||||||||||
CO193 |
x |
x |
||||||||||
DHSC 515A |
CO194 |
x |
||||||||||
CO195 |
x |
|||||||||||
CO196 |
x |
|||||||||||
CO197 |
x |
|||||||||||
DHSC 516A |
CO198 |
x |
||||||||||
CO199 |
x |
|||||||||||
CO200 |
x |
|||||||||||
CO201 |
x |
|||||||||||
CO202 |
x |
|||||||||||
DHSC 511B |
CO203 |
x |
||||||||||
CO204 |
x |
|||||||||||
CO205 |
x |
|||||||||||
CO206 |
x |
|||||||||||
CO207 |
x |
|||||||||||
DHSC 512B |
CO208 |
x |
||||||||||
CO209 |
x |
|||||||||||
CO210 |
x |
|||||||||||
CO211 |
x |
|||||||||||
DHSC 513B |
CO212 |
x |
||||||||||
CO213 |
x |
|||||||||||
CO214 |
x |
|||||||||||
CO215 |
x |
|||||||||||
CO216 |
x |
|||||||||||
DHSC 514B |
CO217 |
x |
||||||||||
CO218 |
x |
|||||||||||
CO219 |
x |
|||||||||||
CO220 |
x |
|||||||||||
DHSC 511C |
CO221 |
x |
||||||||||
CO222 |
x |
|||||||||||
CO223 |
x |
|||||||||||
DHSC 512C |
CO224 |
x |
||||||||||
CO225 |
x |
|||||||||||
CO226 |
x |
|||||||||||
DHSC 513C |
CO227 |
x |
||||||||||
CO228 |
x |
|||||||||||
CO229 |
x |
|||||||||||
DHSC 514C |
CO230 |
x |
||||||||||
CO231 |
x |
|||||||||||
CO232 |
x |
|||||||||||
CHSC 611 |
CO233 |
x |
||||||||||
CO234 |
x |
|||||||||||
CO235 |
x |
|||||||||||
CO236 |
x |
|||||||||||
CHSC 612 |
CO237 |
x |
||||||||||
CO238 |
x |
|||||||||||
CO239 |
x |
|||||||||||
CO240 |
x |
|||||||||||
CHSC 613 |
CO241 |
x |
||||||||||
CO242 |
x |
|||||||||||
CO243 |
x |
|||||||||||
CO244 |
x |
|||||||||||
CO245 |
x |
|||||||||||
CHSC 614 |
CO246 |
x |
||||||||||
CO247 |
x |
|||||||||||
CO248 |
x |
|||||||||||
CO249 |
x |
|||||||||||
DHSC 611A |
CO250 |
x |
x |
|||||||||
CO251 |
x |
|||||||||||
CO252 |
x |
|||||||||||
DHSC 612A |
CO253 |
x |
||||||||||
CO254 |
x |
|||||||||||
CO255 |
x |
|||||||||||
DHSC 613A |
CO256 |
x |
||||||||||
CO257 |
x |
|||||||||||
CO258 |
x |
|||||||||||
CO259 |
x |
|||||||||||
CO260 |
x |
|||||||||||
DHSC 614A |
CO261 |
x |
||||||||||
CO262 |
x |
|||||||||||
CO263 |
x |
|||||||||||
DHSC 611B |
CO264 |
X |
||||||||||
CO265 |
X |
|||||||||||
CO266 |
x |
|||||||||||
CO267 |
x |
|||||||||||
CO268 |
x |
|||||||||||
DHSC 612B |
CO269 |
x |
||||||||||
CO270 |
x |
|||||||||||
CO271 |
x |
|||||||||||
CO272 |
x |
|||||||||||
DHSC 613B |
CO273 |
x |
||||||||||
CO274 |
x |
|||||||||||
CO275 |
x |
|||||||||||
CO276 |
x |
|||||||||||
CO277 |
X |
|||||||||||
DHSC 614B |
CO278 |
x |
||||||||||
CO279 |
x |
|||||||||||
CO280 |
x |
|||||||||||
CO281 |
x |
|||||||||||
DHSC 611C |
CO282 |
x |
||||||||||
CO283 |
x |
|||||||||||
CO284 |
x |
|||||||||||
DHSC 612C |
CO285 |
x |
||||||||||
CO286 |
x |
|||||||||||
CO287 |
x |
|||||||||||
DHSC 613C |
CO288 |
x |
||||||||||
CO289 |
x |
|||||||||||
CO290 |
x |
|||||||||||
DHSC 613C |
CO291 |
x |
x |
|||||||||
CO292 |
x |
x |
||||||||||
CO293 |
x |
x |
B.Sc. (Elective) Clinical Dietetics [3]
PROGRAMME OUTCOMES
PO1 |
Innovative.Understand, acquire, articulate, retain, applyand communicate scientific concepts, experimental results and analytical arguments to fundamental principles, and the scientific theories related to various scientific phenomena and their relevancies in the day-to-day life. |
PO2 |
Critical thinking and Problem Solving: Employ critical thinking, analytical reasoning and the scientific knowledge to design, carry out, record and analyze various aspects of science. It will help to develop scientific temper that will be more beneficial for the society. |
PO3 |
Employability: Apart from the research jobs, students can also work or get jobs in Marketing, Business & Other technical fields. Science graduates also recruited in the bank sector to work as customer service executives. Students can also find employment in government sectors. Often, in some reputed universities or colleges in India and abroad the students are recruited directly by big MNC’s after their completion of the course. |
PO4 |
Collaborative: Apply the knowledge of basic science, life sciences and fundamental sciences to multidisciplinary level like genetic engineering or Nanotechnology. |
PO5 |
Applicability: Acquire the ability to engage in independent and self-learning as well as to successfully pursue their career objectives in advanced education and in professional courses, in a 22 scientific career in government or industry, in a teaching career in the school systems, or in a related career following graduation. Understand the importance of modern branches of science like genetic engineering for the improvement of human race. |
PO6 |
Research Aptitude: Demonstrate the knowledge in understanding research and addressing practical problems and to apply various scientific methods to address different questions by formulating the hypothesis, data collection and critically analyze the data to decipher the degree to which their scientific work supports |
PO7 |
Sustainable Development: Develop respect for nature by participating in various social and cultural activities voluntarily, in order to spread knowledge, creating awareness about the social evils, blind faith, etc. and analyze the impact of anthropogenic activities on environment. |
PO8 |
Communication Skills: Communicate effectively on various scientific issues with the with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions. |
PO9 |
Ethics: Stay firm on the value systems of their culture, including their own for a healthy socio cultural environment. Students will also strengthen their ethical and moral values and shall be able to deal with psychological weaknesses. |
PO10 |
Life-long learning: Develop scientific outlook not only with respect to science subjects but also in all aspects related to life. It will enable the graduate prepare for national as well as international competitive examinations, especially UGC-CSIR NET and UPSC Civil Services Examination. Students will acquire digital skills and integrate the fundamental concepts with modern tools. |
PO11 |
Leadership readiness: Graduates are expected to be familiar with decision making process and basic managerial skills to become a better leader. Skills may include defining objective vision and mission, how to become charismatic inspiring leader and so on. |
PO12 |
Instrumentation: Acquire the skills in handling scientific instruments, planning and performing in laboratory experiments. |
PROGRAMME SPECIFIC OUTCOMES
B. Sc. (CND) Elective
PSO1 |
Apply knowledge of normal physiology to understanding of disorders or dysfunctions. |
PSO2 |
Gain knowledge about food pyramid, vegetarian diet, menu planning and nutritional needs during infancy to old age. |
PSO3 |
Study the fundamentals of the science of nutrition in relation to macro and micro nutrients. |
PSO4 |
Develop skill and confidence to make informed decisions about healthy diet in health and disease. |
PSO5 |
Able to provide nutrition counseling and education to individuals, groups, and commUnities throughout the lifespan using a variety of communication strategies. |
PSO6 |
Learn composition and chemistry of different foods and changes that occur during cooking/processing of foods |
PSO7 |
Understand the sciences and technologies that enhance the quality of life of people. |
PSO8 |
Apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and commUnities and their response to nutrition intervention |
PSO9 |
Apply sound nutrition principles to women’s health choices and behaviors |
PSO10 |
Critically analyze current nutrition trends in women’s health |
COURSE ARTICULATION MATRIX: (MAPPING OF COS WITH PSOs)
Course |
COs |
PSO 1 |
PSO 2 |
PSO 3 |
PSO4 |
PSO 5 |
PSO 6 |
PSO 7 |
PSO 8 |
PSO 9 |
PSO 10 |
CND 101 |
CO 1 |
x |
|
|
|
|
|
|
|
|
|
CO 2 |
x |
|
|
|
|
|
|
|
|
|
|
CND 102 |
CO 3 |
|
X |
|
|
|
|
|
|
|
|
CO 4 |
|
X |
|
|
|
|
|
|
|
|
|
CO 5 |
|
|
X |
|
|
|
|
|
|
|
|
CO 6 |
|
|
X |
|
|
|
|
|
|
|
|
CND 103 |
CO 7 |
|
|
|
|
|
x |
|
|
|
|
CO 8 |
|
X |
|
|
|
|
|
|
|
|
|
CO 9 |
|
|
|
|
|
x |
|
|
|
|
|
CND 201 |
CO 10 |
|
|
X |
|
|
|
|
x |
|
|
CO 11 |
|
X |
|
|
|
|
|
|
|
|
|
CO 12 |
|
|
X |
|
|
|
|
|
|
|
|
CO 13 |
|
|
X |
|
|
|
|
|
|
|
|
CO 14 |
|
|
|
|
|
x |
|
|
|
|
|
CND 202 |
CO 15 |
|
X |
|
|
|
|
|
|
|
|
CO 16 |
|
x |
|
x |
|
|
|
|
|
|
|
CO 17 |
|
X |
|
x |
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CO 18 |
|
|
|
x |
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CO 19 |
|
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|
x |
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CND 203 |
CO 20 |
|
X |
|
x |
|
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|
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|
|
CO 21 |
|
|
|
x |
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CO 22 |
|
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|
x |
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|
CND 301 |
CO 23 |
|
|
|
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|
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|
x |
|
CO 24 |
|
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|
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|
x |
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CO 25 |
|
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x |
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CO 26 |
|
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|
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|
|
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|
x |
|
CO 27 |
|
|
|
|
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|
|
|
|
x |
|
CO 28 |
|
|
|
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|
|
|
|
x |
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CO 29 |
|
|
|
|
|
|
|
|
x |
|
|
CND 302 |
CO 30 |
|
|
|
x |
|
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CO 31 |
|
|
|
x |
|
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CO 32 |
|
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|
x |
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CND 303
|
CO 33 |
|
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|
x |
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CO 34 |
|
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|
x |
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CO 35 |
|
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|
|
x |
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CND 401 |
CO 36 |
|
|
|
|
|
|
|
x |
|
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CO 37 |
x |
|
|
|
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|
|
x |
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CO 38 |
|
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|
|
x |
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CO 39 |
|
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|
|
x |
|
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CO 40 |
|
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|
|
|
|
|
x |
|
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|
CND 402 |
CO 41 |
x |
|
|
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|
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CO 42 |
x |
|
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|
|
|
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CO 43 |
|
|
|
x |
|
|
x |
|
|
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|
CND 403 |
CO 44 |
|
|
|
x |
|
|
|
|
|
|
CO 45 |
|
|
|
|
x |
|
|
|
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CO 46 |
|
|
|
|
|
|
x |
|
|
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|
CND 501 |
CO 47 |
|
|
|
|
x |
|
|
|
|
|
CO 48 |
|
|
|
|
x |
|
|
|
|
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|
CO 49 |
|
|
|
|
x |
|
|
|
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|
CO 50 |
|
|
|
|
|
|
|
x |
|
|
|
CND 502 |
CO 51 |
|
|
|
|
|
|
|
x |
|
|
CO 52 |
|
|
|
|
|
|
|
x |
|
|
|
CND 503 |
CO 53 |
|
|
|
|
|
|
|
x |
|
|
CO 54 |
|
|
|
|
|
|
|
x |
|
|
|
CO 55 |
|
|
|
x |
|
|
|
|
|
|
|
CND 601 |
CO 56 |
|
|
|
X |
|
|
|
|
|
|
CO 57 |
|
|
|
X |
|
|
|
|
|
|
|
CO 58 |
|
|
|
|
|
|
x |
|
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CO 59 |
|
|
|
|
|
|
x |
|
|
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|
CND 602 |
CO 60 |
|
|
|
|
|
|
|
x |
|
|
CO 61 |
|
|
|
|
|
|
|
x |
|
|
|
CO 62 |
|
|
|
|
|
|
|
x |
|
|
|
CND 603 |
CO 63 |
|
|
|
x |
|
|
|
x |
|
|
CO 64 |
|
|
|
|
x |
|
|
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CO 65 |
|
|
|
|
|
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|
x |
|
|
B.Sc. (Elective) Food Science and Quality Management [4]
PROGRAMME OUTCOMES
PO1 |
Innovative: Understand, acquire, articulate, retain, applyand communicate scientific concepts, experimental results and analytical arguments to fundamental principles, and the scientific theories related to various scientific phenomena and their relevancies in the day-to-day life. |
PO2 |
Critical thinking and Problem Solving: Employ critical thinking, analytical reasoning and the scientific knowledge to design, carry out, record and analyze various aspects of science. It will help to develop scientific temper that will be more beneficial for the society. |
PO3 |
Employability: Apart from the research jobs, students can also work or get jobs in Marketing, Business & Other technical fields. Science graduates also recruited in the bank sector to work as customer service executives. Students can also find employment in government sectors. Often, in some reputed universities or colleges in India and abroad the students are recruited directly by big MNC’s after their completion of the course. |
PO4 |
Collaborative: Apply the knowledge of basic science, life sciences and fundamental sciences to multidisciplinary level like genetic engineering or Nanotechnology. |
PO5 |
Applicability: Acquire the ability to engage in independent and self learning as well as to successfully pursue their career objectives in advanced education and in professional courses, in a 22 scientific career in government or industry, in a teaching career in the school systems, or in a related career following graduation. Understand the importance of modern branches of science like genetic engineering for the improvement of human race. |
PO6 |
Research Aptitude: Demonstrate the knowledge in understanding research and addressing practical problems and to apply various scientific methods to address different questions by formulating the hypothesis, data collection and critically analyze the data to decipher the degree to which their scientific work supports |
PO7 |
Sustainable Development: Develop respect for nature by participating in various social and cultural activities voluntarily, in order to spread knowledge, creating awareness about the social evils, blind faith, etc. and analyze the impact of anthropogenic activities on environment. |
PO8 |
Communication Skills: Communicate effectively on various scientific issues with the with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions. |
PO9 |
Ethics: Stay firm on the value systems of their culture, including their own for a healthy socio cultural environment. Students will also strengthen their ethical and moral values and shall be able to deal with psychological weaknesses. |
PO10 |
Life-long learning: Develop scientific outlook not only with respect to science subjects but also in all aspects related to life. It will enable the graduate prepare for national as well as international competitive examinations, especially UGC-CSIR NET and UPSC Civil Services Examination. Students will acquire digital skills and integrate the fundamental concepts with modern tools. |
PO11 |
Leadership readiness: Graduates are expected to be familiar with decision making process and basic managerial skills to become a better leader. Skills may include defining objective vision and mission, how to become charismatic inspiring leader and so on. |
PO12 |
Instrumentation: Acquire the skills in handling scientific instruments, planning and performing in laboratory experiments. |
PROGRAMME SPECIFIC OUTCOMES
B. Sc.FSQM (Elective)
PSO1 |
Learn composition and chemistry of different foods and changes that occur during cooking/processing of foods
|
PSO2 |
Apply the knowledge of food microbiology, sanitation and hygiene in food production and service
|
PSO3 |
Gain the knowledge regarding nutritional classification of food, method and media of cooking, nutritive value and processing, storage of plant/animal based foods
|
PSO4 |
Implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities
|
PSO5 |
Understand the important pathogens and spoilage microorganisms in foods, the most likely sources of these organisms, and the conditions under which they grow, the role of beneficial microorganisms in foods and their use
|
PSO6 |
Employ appropriate laboratory techniques to enumerate, isolate, and identify microorganisms in foods
|
PSO7 |
Understand the basic principles of food preservation methods, including high temperature, drying and dehydration, high pressure, fermentation, chemicals and food irradiation
|
PSO8 |
Understand the techniques that can be used to monitor quality of raw ingredients and final products
|
PSO9 |
Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences
|
COURSE ARTICULATION MATRIX: (MAPPING OF COS WITH PSOs)
Course |
Cos |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
PSO5 |
PSO6 |
PSO7 |
PSO8 |
PSO9 |
FSQ 101 |
CO1 |
x |
||||||||
CO2 |
X |
|||||||||
CO3 |
x |
|||||||||
CO4 |
x |
|||||||||
FSQ 102 |
CO5 |
x |
||||||||
CO6 |
x |
|||||||||
CO7 |
x |
|||||||||
CO8 |
x |
|||||||||
CO9 |
x |
|||||||||
FSQ 103 |
CO10 |
X |
||||||||
CO11 |
X |
|||||||||
CO12 |
X |
|||||||||
FSQ 201 |
CO13 |
X |
||||||||
CO14 |
x |
|||||||||
CO15 |
x |
|||||||||
CO16 |
x |
|||||||||
FSQ 202 |
CO17 |
x |
||||||||
CO18 |
x |
|||||||||
CO19 |
x |
|||||||||
CO20 |
x |
x |
||||||||
FSQ 203 |
CO21 |
x |
x |
|||||||
CO22 |
x |
|||||||||
CO23 |
x |
x |
||||||||
FSQ 301 |
CO24 |
x |
X |
|||||||
CO25 |
x |
X |
||||||||
CO26 |
x |
X |
||||||||
CO27 |
x |
X |
||||||||
CO28 |
x |
X |
||||||||
FSQ 302 |
CO29 |
x |
x |
|||||||
CO30 |
x |
|||||||||
CO31 |
X |
x |
||||||||
CO32 |
x |
x |
||||||||
CO33 |
X |
x |
||||||||
FSQ 303 |
CO34 |
X |
x |
|||||||
CO35 |
x |
xx |
||||||||
FSQ 401 |
CO36 |
x |
||||||||
CO37 |
x |
|||||||||
CO38 |
X |
x |
||||||||
CO39 |
X |
x |
||||||||
CO40 |
X |
|||||||||
FSQ 402 |
CO41 |
x |
||||||||
CO42 |
X |
|||||||||
CO43 |
x |
|||||||||
CO44 |
x |
|||||||||
FSQ 403 |
CO45 |
x |
||||||||
CO46 |
x |
|||||||||
CO47 |
x |
|||||||||
CO48 |
x |
|||||||||
CO49 |
x |
|||||||||
FSQ 501 |
CO50 |
x |
x |
|||||||
CO51 |
x |
x |
||||||||
CO52 |
x |
|||||||||
FSQ 502 |
CO53 |
x |
||||||||
CO54 |
x |
|||||||||
CO55 |
x |
|||||||||
CO56 |
x |
|||||||||
FSQ 503 |
CO57 |
x |
||||||||
CO58 |
x |
|||||||||
CO59 |
x |
|||||||||
FSQ 601 |
CO60 |
x |
||||||||
CO61 |
x |
X |
||||||||
CO62 |
x |
|||||||||
FSQ 602 |
CO63 |
X |
||||||||
CO64 |
x |
|||||||||
CO65 |
x |
|||||||||
CO66 |
x |
|||||||||
FSQ 603 |
CO67 |
x |
X |
|||||||
CO68 |
X |
|||||||||
CO69 |
X |
Programme Outcome : EARLY CHILDHOOD & FOUNDATION STAGE EDUCATION ELECTIVE
PROGRAMME OUTCOMES
PO1 |
Disciplinary knowledge: Capable of demonstrating comprehensive knowledge and understanding of nutrients in food, deficiency diseases, food analysis, new product development, sensory evaluation and table setting. |
PO2 |
Communication Skills: Ability to express thoughts and ideas effectively in writing HACCP plans and communicating with others in a clear and concise manner |
PO3 |
Critical Thinking: Applying principles of food safety and quality control in food processing as well as service establishments. |
PO4 |
Research related skills: Ability to establish hypothesis, predict cause and effect relationship of various cooking and processing techniques on the developed product, ability to plan execute and report the results of new product development. |
PO5 |
Cooperation and teamwork: Ability to work effectively and respectfully with diverse teams consisting of fellow food analysts, management, technicians, engineers and workers. |
PO6 |
Scientific reasoning: Ability to analyze, interpret and draw conclusions from quantitative and qualitative data collected through consumer surveys, lab experimentations and secondary sources and use them to critically evaluate new product ideas and market trends. |
PO7 |
Self-directed learning: Identify appropriate opportunities and resources to launch an entrepreneurial activity like food preservation unit, bakery, commercial kitchen to success. |
PO8 |
Multicultural competence: Appreciate the plethora of food ingredients available across wide geographical areas and value their traditional beliefs and nutritional aspects. |
PO9 |
Moral and Ethical awareness: enhance objective, unbiased and truthful food quality evaluation and ethically handle gathered information. |
PO10 |
Lifelong learning: acquire knowledge and skills through lifelong learning through active participation in conferences, seminars, trade fairs and workshops. |
PO11 |
Problem solving: use the acquired knowledge for the community for promotion of consumption of foods which are free from adulterants, pathogens and food hazards. |
PO12 |
Information and digital literacy: develop skills in preparing awareness material for promoting food safety, hygiene and sanitation through the use of digital platforms line CANVA and publisher etc. |
PSO1 |
Students will be able to work as early childhood educators, counsellors, special educators, and Project coordinator in Government and Non-Government organization.
|
PSO2 |
Students will develop skills to qualify for entrance exams for M.Sc. H.Sc. (Human Development), M.A./M.Sc. Early childhood education, Ph.D (Human Development), conducted by various institutes of repute and CTET.
|
PSO3 |
Students will be able to evaluate business ideas related to preschool and health and explore avenues like creche, preschool, NGO, Counseling center, foster care and content developers.
|
Course Articulation Matrix
|
COs |
PO1 |
PO2 |
PO3 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PO8 |
PO9 |
PO10 |
PO11 |
PO 12 |
PSO 1 |
PSO2 |
PSO3 |
CEFE 101 |
CO1 |
ü |
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
CO2 |
ü |
|
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
CO3 |
|
ü |
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
|
CO4 |
ü |
|
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
CO5 |
|
ü |
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
|
CEFE 102 |
CO6 |
|
|
ü |
|
|
|
|
|
|
|
|
|
|
ü |
|
ü |
CO7 |
|
|
|
ü |
|
|
|
|
|
|
|
|
|
ü |
|
ü |
|
CO8 |
ü |
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
ü |
|
CO9 |
|
ü |
|
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
CEFE 201 |
CO10 |
|
|
|
|
|
|
ü |
|
|
|
|
|
|
|
ü |
|
CO11 |
ü |
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
|
CO12 |
|
ü |
|
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
CO13 |
|
|
ü |
|
|
|
|
|
|
|
|
|
|
|
ü |
|
|
CEFE 202 |
CO14 |
|
|
|
|
|
|
ü |
|
|
|
|
|
|
ü |
|
ü |
CO15 |
|
|
|
|
ü |
|
ü |
|
|
|
|
|
|
|
|
ü |
|
CO16 |
|
|
|
|
ü |
|
ü |
|
|
|
|
|
|
|
|
ü |
|
CO17 |
|
|
|
|
ü |
|
ü |
|
|
|
|
|
|
|
|
ü |
B.Sc Home Science [6] (applicable for the year 2014-15 and 2015-16)
Links:
[1] https://homescience.iisuniv.ac.in/content/undergraduate
[2] https://homescience.iisuniv.ac.in/courses/course-detail/B.Sc.(H)-Home-Science
[3] https://homescience.iisuniv.ac.in/courses/course-detail/B.Sc.-(Elective)-Clinical-Nutrition-and-Dietetics
[4] https://homescience.iisuniv.ac.in/courses/course-detail/B.Sc.-(Elective)-Food-Science-and-Quality-Control
[5] https://homescience.iisuniv.ac.in/courses/course-detail/Elective-Early-childhood-Foundation-Stage-Education
[6] https://homescience.iisuniv.ac.in/courses/course-detail/B.Sc.-Home-Science
[7] https://homescience.iisuniv.ac.in/courses/course-detail/Elective-Food-Science-And-Nutrition
[8] http://electives.iisuniv.ac.in/