Overview
Students undertaking the B.Sc Program in Home Science at Mount Carmel College are trained to explore the technicalities of the field. The program is designed by reputed professors to foster a culture wherein students’ talent and creativity are enhanced and amplified with technical training and guidance.
The department harmoniously blends the disciplines of Food, Nutrition and Dietetics, Human Development, Resource Management, Textiles and Clothing, and Extension Education to foster the empowerment of young women. Our related laboratories are specially designed towards enforcing an empirical approach to learning. Internships are woven into the curriculum. Students are also encouraged towards innovative research to enhance the quality of family, community, and industry through scientific interventions.
On acquiring in-depth knowledge about the field and learning the qualitative and quantitative techniques, along with co-curricular activities, Graduates of this degree will be able to demonstrate their skills in the areas of Food, Nutrition and Dietetics, Human Development, Resource Management, Textiles, and Clothing and Extension Education.
The department is associated with the Department of Agriculture, the Government of Karnataka, and the Karnataka Nutrition Mission. “Mritika” is further an extension food outlet of the department engaged in spreading awareness on the health benefits of millets through the sale of freshly prepared food including ‘meal in a bowl’ salads.
Vision
To provide a humanized process of education based on the amalgamation of science, technology and humanities contributing towards an improved quality of life.
Mission
- To sensitize the learner towards individual needs and group needs of family and society
- To empower the learner with the knowledge to build a healthy social environment
- To enable them to identify professional and entrepreneurial opportunities in Home Science
Head of Department
Ms. Dorothy Anthony, Assistant Professor., M.Sc., M.Phil., IGDCS.
Dean
Dr. Sundaravalli A, Associate Professor., M.Sc., B.Ed., M.Phil., Ph.D.
| Semester |
Discipline components |
Papers |
Instruction/week |
Duration of Exam |
Internal Assessment |
End Semester Exam |
Total Marks |
Credits |
| Lecture |
Tutorial |
Practical |
| I |
Special subjects Theory |
HSCT1 – Fundamentals of Textiles
HSCT2 – Extension Education and Communication
HSCT3 – Human Development I |
4×3 |
– |
– |
– |
20 |
80 |
100×3=300 |
3×3=9 |
| Special Subjects Practical |
HSCT1 – Fundamentals of Textiles
HSCT2 – Extension Education and Communication
HSCT3 – Human Development I |
– |
– |
– |
3×3 |
10 |
40 |
50×3=150 |
2×3=6 |
| Language |
L1 and L2 |
4×2 |
– |
– |
3 |
20 |
80 |
100×2=200 |
3×2=6 |
|
Total |
|
|
|
|
|
|
700 |
23 |
| II |
Special Subjects Practical |
HSCP4 – Basic Nutrition and Food Science |
– |
– |
3×3 |
3 |
10 |
40 |
50×3=150 |
2×3=6 |
|
HSCP5 – Fundamentals of Interior Design
HSCP6 – Human Physiology |
|
|
|
|
|
|
|
|
| Language |
L1 and L2 |
4×2 |
– |
– |
3 |
20 |
80 |
100×2=200 |
3×2=6 |
| Complusory – 2 Theory |
Constitutional Values – 2 |
2 |
– |
– |
1.5 |
10 |
40 |
50×1=50 |
2×1=2 |
|
Total |
|
|
|
|
|
|
750 |
25 |
| III |
Special Subjects Practical |
HSCT7 – Family Meal Management
HSCT8 – Dyeing, Printing and Finishing of Textiles
HSCT9 – Resource Management |
4×3 |
– |
– |
– |
20 |
80 |
100×3=300 |
3×3=9 |
|
HSCP7 – Family Meal Management
HSCP8 – Dyeing, Printing and Finishing of Textiles
HSCP9 – Resource Management |
– |
– |
3×3 |
3 |
10 |
40 |
50×3=150 |
2×3=6 |
| Language |
L1 and L2 |
4×2 |
– |
– |
3 |
20 |
80 |
100×2=200 |
3×2=6 |
| Elective |
HSC E-1
a.Nutritional Biochemistry /
b. Public Health Nutrition |
2 |
– |
– |
1.5 |
10 |
40 |
50×1=50 |
2×1=2 |
|
Total |
|
|
|
|
|
|
700 |
23 |
| IV |
Special Subjects Practical |
HSCT10 – Traditional Textiles and Costumes of India
HSCT11 – Human Development II
HSCT12 – Community Development |
4×3 |
– |
– |
– |
20 |
80 |
100×3=300 |
3×3=9 |
|
HSCP10 – Traditional Textiles and Costumes of India
HSCP11 – Human Development II
HSCP12 – Community Development |
– |
– |
3×3 |
3 |
10 |
40 |
50×3=150 |
2×3=6 |
| Language |
L1 and L2 |
4×2 |
– |
– |
3 |
20 |
80 |
100×2=200 |
3×2=6 |
| Elective |
HSC E-2
a.Food Microbiology and Food Safety Regulations/
b. Finance Management |
2 |
– |
– |
1.5 |
10 |
40 |
50×1=50 |
2×1=2 |
| Compulsory
Practical Knowledge/Skill |
HSC CP-1 Residential Space Management
Practical/Skill |
– |
– |
– |
3 |
10 |
40 |
50×1=50 |
2×1=2 |
|
Total |
|
|
|
|
|
|
750 |
25 |
B.Sc. Home Science (NEP for the Batch 2023-24)
Semester V
|
Subjects |
Papers |
Instruction hrs/week |
Duration of exam |
IA |
Exam |
Total |
Cerdits |
| Part I Discipline Core (DSC) |
DSC 13- ND-Dietetics |
Theory |
3 |
3 |
40 |
60 |
150 |
5 |
| Practical |
2 |
3 |
25 |
25 |
| DSC14-CBMM Consumer Behaviour and Marketing Management |
Theory |
3 |
3 |
40 |
60 |
150 |
5 |
| Practical |
2 |
3 |
25 |
25 |
| DSC 15- HD – Human Development III – Adulthood and Family Studies |
Theory |
3 |
3 |
40 |
60 |
150 |
3 |
| Part II Open Elective (OE) |
DSE1- ND-Public Health Nutrition |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| DSE2-TC-Apparel Production and Management |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| Part III Ability Enhancement Compulsory Courses (AECC) |
Language 1 |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| Language 2 |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| Environmental Studies |
Theory |
1 |
2 |
25 |
25 |
50 |
1 |
| Part IV Skill Enhancement Courses (SEC) |
Skill Based-New Enterprise & Entrepreneurship (arts/com/mgt) |
Theory |
1 |
2 |
25 |
25 |
50 |
1 |
| Health wellness – Sport/NCC/NSS/ cultural/Yoga |
– |
– |
– |
– |
– |
– |
– |
| Total cerdits per semester |
24 |
Semester VI
|
Subjects |
Papers |
Instruction hrs/week |
Duration of exam |
IA |
Exam |
Total |
Cerdits |
| Part I Discipline Core (DSC) |
DSC 16- EE-Extension Management |
Theory |
3 |
3 |
40 |
60 |
150 |
5 |
| Practical |
2 |
3 |
25 |
25 |
| DSC 18- HD Early Childhood Education |
Theory |
3 |
3 |
40 |
60 |
150 |
5 |
| Practical |
2 |
3 |
25 |
25 |
| DSC 15- TC Fashion Studies |
Theory |
3 |
3 |
40 |
60 |
150 |
3 |
| Part II Open Elective (OE) |
DSE1-RM-Event Management and Hospitality Services |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| DSE2-ND-Nutritional Biochemistry |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| VOC 1-Food Microbiology and Food Safety Regulations |
Theory |
3 |
3 |
40 |
60 |
100 |
3 |
| Part III Ability Enhancement Compulsory Courses (AECC) |
Language 1 |
– |
– |
– |
– |
– |
– |
– |
| Language 2 |
– |
– |
– |
– |
– |
– |
– |
| Environmental l Studies |
– |
– |
– |
– |
– |
– |
– |
| Part IV Skill Enhancement Courses (SEC) |
SSkill Based- Relevant SEC New Enterprise Entrepreneurship(arts/com/mgt) |
Theory |
1 |
2 |
25 |
25 |
50 |
1 |
| Value Based – Health wellness – Sport/NCC/NSS/ cultural/Yoga |
– |
– |
– |
– |
– |
– |
– |
| Total cerdits per semester |
24 |