Syllabi for

Four-year Undergraduate Programme

Under Gauhati University
Effective from Academic Year 2023-24

Home Science
 Four Year Degree programme
Subject: Home Science

Semester Paper type Code Course Name Credit

First Compulsory HOS010104 Fundamental of 4
Nutrition and Human
Development.
Second Compulsory HOS020104 Introduction to Textile & 4
Clothing and Family
Resource Management
Third Compulsory HOS030104 Dynamics of Extension 4
Education and
Communication
Fourth Compulsory HOS040104 Fundamentals of Food 4
Science and Children
with special needs
Disciplinary HOS040204 Extension Programme 4
Elective Planning
Disciplinary HOS040304 Personal Finance and 4
Elective Consumer Studies
Disciplinary HOS040404 Textile Science and Care 4
Elective
Fifth Compulsory HOS050104 Traditional textiles, 4
Costumes of India and
Housing for family living
Disciplinary HOS050204 Interior Decoration 4
Elective
Disciplinary HOS050304 Nutrition during life cycle 4
Elective
Disciplinary HOS050404 Human development: A 4
Elective lifespan approach
Sixth Compulsory HOS060104 Entrepreneurship 4
development and
Enterprise management
Disciplinary HOS060204 Therapeutic nutrition 4
Elective
Disciplinary HOS060304 Early childhood education 4
Elective and pre-school
management
Disciplinary HOS060404 Fundamentals of Apparel 4
Elective Construction and Fashion
Design Concept
 SEMESTER: I
HOS010104: Fundamentals of Nutrition and Human Development. (45 h)
Credit – 4(3+1)
Total No of Lectures Theory- 45 No. of Practical classes- 15 (30 hrs)
Course level: 100-199
Evaluation Pattern: Internal:40, External:60
Course objectives:
➢ To prepare the students with a general concept of Community Science
➢ To get familiarised with macro and micro-nutrients.
➢ To learn the need and importance of studying human growth and development
across the lifespan
Course outcome:
➢ Understand the sources, function and deficiency diseases of different macro
and micronutrients.
➢ Understand the concept of nutritional status and a practical assessment hands-
on nutritional assessment.
➢ Enabling students to understand the principles underlying the process of
growth and development and its relation to heredity and environment.
➢ Identify and describe factors influencing individual development across the
lifespan
➢ Acquiring knowledge on the different stages of human life span and the
development relating to pre-natal stage.

UNIT Topic No. of

lectures
I Concept of Home Science (Community Science)
Introduction to Home Science (Community Science), Concept, 3
Nature Objectives and component of Home Science
(Community Science)
Importance and scope.
Present Scenario of Home Science
PART A: Fundamentals of Nutrition
II Basic concept in food and Nutrition.
Definition of nutrients, nutrition, optimum nutrition, nutritional 1
status, malnutrition and health
Functions of food: Physiological, psychological and social 1
function.
Objectives and Principles of Cooking, Methods of cooking. 2
III Nutrients
Types of Nutrients 1
Sources, functions and deficiency:
Macronutrients: A) Carbohydrates, B) Proteins, C) Fats. 3
Minerals – Calcium, Iron, Iodine. 2
 Vitamins – Fat-soluble vitamins – A, D, E & K 2
Water soluble vitamins – vitamin C, Thiamine, Riboflavin, 2
Niacin, pyridoxine, folate, vitamin B12
Water – Functions, sources and water balance 1
Fibre – Functions and sources 1
Energy – factors affecting BMR. 1
IV Nutritional Status.
Nutritional Assessment: 4
Nutritional Status, Methods of Nutritional Assessment.
PART B: Human Development
V Basic of Human Development
Concept and interdisciplinary nature of Human Development 1
Scope of Human Development 1
Areas of Human Development (Physical, Motor, Social, 2
Emotional, Language, Moral, Personality and Cognitive)
Stages of Human Development. 1
VI Growth and Development
Meaning of growth and development 2
Principles of Growth and Development 2
Factors affecting growth and development 2
VII Pre-natal Period
Process of Conception 2
Signs and symptoms of pregnancy 1
Stages of pre-natal period 3
Factors affecting prenatal development 2
Birth process and types 2

Practical( 30 hrs)
UNIT Topic No. of
Practical class
I Make a chart showing sources of carbohydrates, proteins, fats, 1
vitamins and minerals.
II Weights and measures of common foodstuff (by household and 1
standards methods)
Food preparation, understanding the principles involved, 5
nutritional quality and portion size - 2 each from cereal, pulses,
vegetables, fruits, egg, milk and beverages.
III Assessment of nutritional status by anthropometric methods. 1
IV Observation of a preschool child for the following areas of 5
development.
1. Physical
2. Motor
3. Socio-emotional
4. Cognitive
V Preparation of video presentation on prenatal development. 2
Reference: 1. Srilakshmi B (2012). Nutrition Science.4th Revised Edition, New Age
International Publishers.
2. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of
Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt.
Ltd.
3. Hurlock B. Elizabeth (1980) Developmental Psychology, Tata
Mcgraw Hills Inc.
4. Berk L.E (2007), Development through the lifespan, Delhi, Pearson
Education.
 SEMESTER: II
HOS020104: Introduction to Textile & Clothing and Family Resource Management
Credit – 4 (3+1)
Total No of Lectures Theory No. of Practical classes- (30 hrs)
Course level: 100-199
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To understand the basics of textile fibres, yarn making, fabric construction and
finishes.
➢ To gain knowledge about the concept of clothing and its importance.
➢ To get an insight of home management
➢ To understand the concept of time and energy management.
Course outcome
➢ Gain knowledge on different types of textile fibre
➢ Understand the concept of management, management process and application of
management process at home.
➢ Will have the knowledge of managing time and energy during different stages of
family life.
➢ Gain knowledge on work simplification techniques in different family activities.

UNIT Topic No. of

lectures
PART A: Introduction to Textile
I Introduction to textiles fibre
Textile Fibers: - Definition and introduction, Reason for studying 4
Textile Science.
General properties: Primary properties and Secondary properties,
Physical properties, Chemical properties, Thermal properties,
Biological and other properties.
Classification and Identification
Yarn making:- 2
Basic Concept,
Yarn twist,
Classification of yarns- spun yarn, filament yarn, simple
yarn, complex/novelty yarn, textured yarn
Fabric construction:- Basic concept, types 3
Weaving,
Knitting
Felting
Non-woven
Finishes and Colour application 2
Concept and types of textile finishes- general finishes, functional
 finishes.
Application of colour 3
Pre-treatment of fabrics
Dying – Natural dyes- vegetable dyes, animal dyes, mineral dyes
Chemical dyes- basic dyes, acid dyes, direct dyes, napthol dyes,
vat dyes, Disperse dyes, sulphur dyes, pigment dyes
Application of dyestuffs- solution, fiber dyeing, yarn dyeing, fabric
dyeing
Printing –concept of printing, different types of printing
II Introduction to clothing 6
Clothing:- meaning, importance, function,
• Origin of clothing
• Terminology used in clothing

• Effect of clothing on child’s growth and development

• Factors affecting clothing selection: - # Physical factors, #
Economic factors, # Psychological factors,
# Technological factors
Part B: Family Resource Management
III Introduction to Home Management
i) Management: Concept, need, characteristics of management in 3
the home, role of home management, management as a discipline
in home and business
ii) Management process: Planning, Organising, Implementation, 3
Controlling and Evaluation
iii) Motivating factors in management- concept and 2
interrelationship (value, goals, standards)
iv) Decision making- concept, steps in decision making process, 2
factors affecting decision making, types of decision makings.
v) Family life cycle- concept of family life cycle 1
IV Resource management: Time and Energy management
Resources- Meaning and definition of resources, characteristics of 2
resources, classification, factors affecting the use of resources.
Time management- Time as a resource, time norms for household 3
tasks, tools in time management, steps in making time and activity
plans, time demand during different stages of family life
Energy management- energy as a resource, relation of energy to 3
the stages of the family life cycle, classification of efforts used in
homemaking activities, household tasks classified by energy cost.
Fatigue- types, Technique used for avoiding fatigue. 1
Work simplification- concept, the technique of work 3
simplification.
 Practical (30 h)
UNIT Topic No. of
Practical class
Part A
I Fiber identification: - burning test, microscopic test, 2
solubility test.
II Collection of samples of different yarns and identify them 1
III Collection of different fabrics and identify its type 1
IV Pre-treatment of fabric 1
V Make samples of:- 4
o Tie and dye
o Block printing
o Stencil printing
o Batik

Part B
VI Event planning, management and evaluation with reference 2
to the managerial process.
VII Preparation and analysis of time plan for self and mother. 2
VIII Time and motion study (pathway, process, operation chart). 2

Text Book 1. Corbman,B.P.(1983). Textiles: Fiber to Fabric. USA; McGraw-Hill

/Reference International. 6th Edition.
Book 2. Joseph, M.L.(1981). Introductory Textile Science. New York: CBS
College Publishing, 4th Edition.
3. Kadolph, S. (2009) Textiles, Person Education India, 10th Edition
Joseph, M.L. (1988), Essentials of Textiles, Holt, Rinehart and Winston Inc.,
6th Edition.
4. Seetharaman P, Batra S and Mehra P (2005) An Introduction to family
resource management, CBS Publishers and distributors.
5. Gupta S, Garg N and Aggarwal A (1997) Textbook of Home Management
hygiene and physiology, Kalyani Publishers.
6. Nickell P and Dorsey L M (2004) Management in Family Living, CBS
Publisher, 4th Edition.
 Semester: III
HOS030104: Dynamics of Extension Education and Communication (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 200-299
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To make students know the importance of extension
➢ To develop different communication skills among students
➢ To design and develop different types of communication media by the and apply it in
different communication methods
➢ To conduct content analysis as well as audience analysis by the students.
Course outcomes
➢ Students will understand the importance of extension
➢ Students will develop different communication skills
➢ They will be able to design and develop different types of communication media and
apply it in different communication methods

UNIT Theory No. of

lectures
I Extension Education
Education: Meaning, Definition and Types 1
Extension Education: Definition, philosophy, principle, objectives 4
and history of Extension
Extension methods/ approaches: Meaning, classification and 7
characteristics
• Individual
• Group
• Mass
Audio Visual Aids: Definition, classification, advantages, criteria 2
for selection and cone of experience
Mass Media: Types, characteristics and role in Development 10
• Print
• Electronic
 • ICT’s
Role of Community Science (Home Science) in development 1
II Communication
Concept, nature, functions of Communication 02
Types of communication- 02
o Intra-personal, interpersonal, group, public, mass
communication
o Formal and informal communication
o Verbal and Non-verbal Communication
o Oral, Written and Visual communication
Principles of Communication- 7 Cs communication 01
Models of Communication: Lasswell model, Shanon and Weaver 01
model, Schramm model, SMCRE model, Berlo model
Elements of Communication and their characteristics- sender, 02
receiver, message, channel, feedback and noise.
Barriers to Communication: Sender-oriented barriers, Receiver- 02
oriented barriers, Channel-oriented barriers
III Diffusion and Adoption
Innovation: Definition and characteristics 1
Diffusion: Concept, meaning and Elements 1
Adoption: Meaning, stages of adoption 2
Adopter categories 2
Homestead technologies with special reference to Community 2
Science (Home Science)
People’s participation and social mobilization in development 2

Practical( 30 hrs)
UNIT Topic No. of
Practical class
I To Know yourself exercises – identifying strengths & 2
weaknesses, listening skills, speaking skills, writing skills,
speaking skills
II To Design & develop media for communication in Extension 3
– Leaflet, Poster, Chart and Power Point Presentation
III To Develop skills in planning & conducting any one of the 4
small group communication-Lecture/Demonstration/Group
 Discussion
V To Review some local & national dailies and TV channels on 4
media coverage of selected developmental issues
VI To conduct Audience analysis – readership, listenership and 2
viewership studies (selected local or national daily
newspapers, FM & TV channels)

Text Book 1. Barker, L. (1990). “Communication”, New Jersey: Prentice Hall, Inc; 171.
/Reference 2. Devito, J. (1998) Human Communication. New York: Harper & Row.
Book 3. Patri and Patri (2002); Essentials of Communication. Greenspan
Publications
 SEMESTER: IV
HOS040104: Fundamentals of Food Science and Children with Special Needs (45h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes (30 hrs)
Course level: 200-299
Evaluation Pattern: Internal:40, External:60
Course Objectives
➢ To get a general concept of food science.
➢ To get acquainted with the composition, nutritive value and other properties of cereal,
pulses, fruits and vegetables, meat, egg, milk and milk products, nuts and oilseeds.
➢ To learn about the concept, meaning and classification of children with special needs.

Course Outcome
➢ Understand the nutritional importance of each food groups.
➢ Understand the concept and meaning of developmental disability and behavioural
disability
➢ Understand the concept and needs for early identification and intervention of children
with special needs
➢ Understand the need and importance of guidance and counselling for children with
special needs.

UNIT Topic No. of

lectures
PART A: Food Science
I Introduction to Food Science 2
Food Science,
Food groups: basic 5 groups, Food pyramids and my plate.
II Food Groups
Cereal: Composition and Nutritive value, processing, effect of heat on 3
cereal cookery.
Pulses: Composition and Nutritive value, Processing (Soaking, 3
germination, decortication, cooking, fermentation), Toxic constituent of
pulses, pulses cookery.
Fruits and Vegetables: Composition and Nutritive values, Classification, 3
pigments, enzymes, changes during cooking, nutritional losses during
cooking.
Meat: Composition and Nutritive values, post-mortem changes, ageing 2
of meat, tenderising meat, curing of meat, effect of cooking meat
Egg: Composition and Nutritive values, quality of egg, egg cookery. 2
Milk and milk product: Composition and Nutritive values, processing of 3
milk, effect of heat, acid, enzymes, phenolic compound and salts, role of
 milk and milk product in cookery.
Nuts and oil seeds: Composition and Nutritive values, importance of 2
nuts.
Spices and Condiments: importance and health benefits of common 2
Indian spices
Beverages: Classification, tea, coffee, fruit beverages. 2
III Food Preservation: 2
Methods of food preservation.
PART B: Children with special needs
IV Children with special needs: 2
Concept and meaning
Classification
V Developmental Disability 8
Concept and meaning of Developmental Disability
Autism
Mental Retardation
VI Behavioural Disability 4
Concept and meaning of Behavioural Disability
Obsessive Compulsive Disorder
Attention Deficit Hyperactivity Disorder
VII Early identification and intervention of Children with Special 4
needs.
Concept and need for early identification
Screening and referral
Involvement of parents and community
Role of a special teacher in early intervention
VIII Guidance and Counselling for children with special needs. 2
Need and Importance

PRACTICAL (30 h)
UNIT Topic No. of Practical
class
PART A
I Gelatinization properties of starches 1
II Gluten content of different flours 1
III Time, temperature and water required for sprouting whole 1
pulses and legumes.
IV Effect of browning in fruits and vegetables. 1
V Effect of pH on cooking vegetables and fruits. 1
VI Effect of cooking time on colour, texture and acceptability of 1
 whole egg.
VII Precipitation of protein (casein) from milk with an acid 1
(vinegar)
VIII Preparation of Jam and jelly. 1
PART B
IX Visit to an institution for Children with Special Needs. 7
Report on the visit.

Text Book Srilakshmi (2007). Food Science, 4th Edition. New Age International
/Reference Ltd.
Book
Potter, N.N. and Hotchkiss, J.H. (1998) Food Science. 5th Edition,
Aspen, Maryland
Rodey Sunetra (2018) Food Science and Nutrition. 3th Ediction,
Oxford University Press.
Sethi M & Rao E.S (2011)2nd Edition, Food Science Experiments and
Applications, CBS Publishers & Distributors Pvt ltd.
Sharma A (2017) Textbook of Food Science and Technology, 3rd
Edition, CBS Publishers and Distributors
Kar Chintamani (1982) Exceptional Children, Sterling Publicers Private
Ltd.
Kirk, S.A. (1970).Educating exceptional children. Indian Edition. New
Delhi : Oxford and IBH.
Morgan, C.T., King, R. A., Weisz, J.R. and Schopler, J. (1987).
Introduction to psychology 7th Ed., New York: McGraw – Hill.
Singh P. 2019 Guidance and Counselling including exceptional
children. Shipra Publication.
 SEMESTER: IV
HOS040204: Extension Programme Planning (45 h)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 200-299
Evaluation Pattern: Internal:40, External:60
Course Objectives
➢ To make the students understand the importance of planning a programme
➢ To make them learn and conduct different participatory techniques

Learning Outcomes
➢ Students will understand the importance of planning a programme
➢ Students will learn and conduct different participatory techniques
➢ They will be able to understand rural scenario

UNIT Topic No. of

lectures
I Planning of Programme
Meaning, Nature and Scope of programme planning 3
Principles of programme planning 2
Different terms used in programme planning 4
• Need
• Objective
• Goal
• Target
• Plan of work
• Calender of work
• Project
Steps in programme planning
3
II Implementation of Programme
Steps in programme implementation 2
Rapport building 1
Role of local leaders, local bodies, organizations and 5
Extension agencies in programme implementation
Constraints in programme implementation at grass root level 2
III Monitoring and Evaluation of extension programmes
Importance of monitoring and evaluation 1
Types of monitoring 1
Types of evaluation 2
Elements of evaluation 1
IV Participatory Techniques
Participatory Rural Appraisal 4
Rapid rural appraisal 3
Participatory Learning Approach 3
 V Leader and Leadership
Meaning and definition 1
Types of leadership 1
Style of leadership 2
Theories of leadership 2
Techniques of identifying leaders 3

PRACTICAL (30 h)
UNIT Topic No. Of
Practical class
I Conducting a baseline survey 2
II To do a detailed analysis of an extension programme. 2
III To plan and develop an extension programme for rural 4
women.
IV To visit a village to study social organization 3
(NGO/Gram Panchayat/Youth Club/ Mahila
Mandals/SHG)
V To visit a village to understand PRA techniques and 4
their application in village development planning
(anyone)
V To identify local leaders to study their role in extension 2
work.

Text Book 1. Reddy, A., 2006, Extension Education. Sree Lakhsmi Press
/Reference 2. Singh, R. Extension Education. 2015. Kalyani Publications.
Book 3. Ray, G. L., 2018. Extension Communication and Management
 SEMESTER: IV
HOS040304: Personal Finance and Consumer Studies (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 200-299
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To have a concept of Income, budget, saving, investment, credit and taxation
➢ To have a concept of consumers’ roles and rights and consumer protection system
Course outcomes
➢ The students will gain knowledge of good financial management systems including
budgeting, account keeping, saving, investment, credit etc.
➢ Will have an overview of consumer rights and responsibilities, problems, consumer
protections, consumerism and standardization and quality control measures.

UNIT Topic No. of

lectures
I Personal Finance
Income- Concept, sources and types of family income, ways of 2
supplementing family income, factors influencing expenditure
pattern.
Budget - Concept, importance of budgeting, types and steps in 3
making a family budget. Methods of handling income.
Account keeping- Concept, importance of account keeping and
types. Engel’s law of consumption.
Saving- Concept, objectives of saving, saving institution for 6
family
Investment- Concept, types of investment, Principles involved
in investment, difference between saving and investment.
Credit- Concept, need, sources, types. 4 C’s of Credit. Credit 2
institution.
Tax- Definition, types of taxation in India, Benefits of paying 2
taxes.
II Consumer studies
Definition of consumer, Roles of consumer in the market 1
Problems faced by consumers in the market: unfair trade 2
practices, adulteration, faulty weight and measures.
Consumer rights and responsibilities 1
Consumer aids for making choices- Advertisement, brands, 6
trademarks, quality marks, labels, packaging
Changing natures of the business world (e-commerce and e- 1
business)
Consumer buying- needs for scientific methods of buying, the 4
 problems of consumer buyers, factors influencing buying
behaviour, principles of good buy-manship
III Consumer Protection
Consumer protection laws- Consumer disputes redressal 3
agencies.
Consumer association- origin, role, types, functions being 4
performed by consumer association.
Consumer movement in India.
Standardization and quality control measures- ISI, FSSAI, 5
AGMARK, ISO, Eco Mark, Wool Mark, Silk Mark, Cotton
Mark, Handloom Mark, BEE star labelling and others.
Consumer Education- Concept, Importance and Objectives. 3

PRACTICAL (30 h)
UNIT Topic No. of
Practical class
I Drafting family budgets for different income groups (low, 2
middle, high)
II Case study of bank and post office to understand their 2
services and product.
III Draw and describe the different standardization marks used 3
in India.
IV Critical analysis of advertisement in selected products. 3
V Critical analysis of labelling in selected products. 3
VI Simple test for detecting food adulteration (Milk, Edible 2
oil, tea leaves, turmeric, chilly powder, black pepper, ghee
and butter

Text Book Shukul M and Gandotra V (2006) Home Management and Family
/Reference Finance,1st Edition, Dominant publishers and distributors.
Book Sawhney H K and Mital M (2007) Family Finance and Consumer
Studies, Elite Publishing House Pvt. Ltd.
Gandotra V and Devatia A (2005), Consumer Education, Dominant
Publishers and Distributors.
 SEMESTER: IV
HOS040404: Textile Science and Care
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 200-299
Evaluation Pattern: Internal:40, External:60
Course objectives:
➢ To learn about different types of fibres
➢ To learn about different types of fabric construction.
➢ To learn about textiles care.
Course outcomes:
➢ Students will learn and understand the different types and methods used in textile and
fabric construction.
➢ Students will have the knowldege on textile care.

Unit Topic No of
lecture
I Production, Processing and properties of different textile fibers 11
and the reasons for consumer preferences
a. Natural fiber:- Cotton, linen, Silk, Wool
b. Man-made fiber:- Rayon, Polyester, polyamide(nylon
6,6) acrylics, elastomeric fibers
II Fabric construction:/ yarns to fabrics
o Yarn construction: a. Mechanical Spinning (cotton
system, wool system, worsted system) b. Chemical 5
Spinning (Wet, Dry, Melt)
o Weaving: Parts and function of the loom, operations 5
and motions of the loom, Thread count,
Classification, Construction, Characteristics and Usage
of Woven fabrics.
o Knitting: Construction of knitted fabric, Classification 3
and properties of warp knits and weft knits. Differences
between woven and knitted fabric
o Felted and non-woven fabrics: types, construction, 2
properties and usages
o Decorative fabric: braiding, netting, lace making, 2
crocheting, bonded.
III Basics of Wet Processing. 4
o Fabric finishes: Introduction, objectives,
o Classification and uses of finishes.
IV Textile care:- Laundry and dry cleaning 8
Water
o Water and its uses in textile industry, properties
o Type of water used for processing
 o Hardness and removal of hardness of water
o Methods of laundry and dry cleaning
o Reagents of laundry- blues, bleaches, optical brightness
and stiffening agents
o Types of soaps and detergents
Stain removal 2
o Introduction
o Classification
o Methods of removing different stains
V Care labels 3
o Labelling and Labelling Act
o Labels and tags used in textiles

PRACTICAL (30 h)
UNIT Topic No. of
Practical class
I o Identify the different textile fibers 4
o Study of Thread count of samples using pick glass, 4
line gratings, ravelling method
o Dimensional stability of different fabrics 4
o Weaves- Identify the different weaves and 2
interpretations on graph
o Fabric analysis of light, medium and heavy-weight 4
fabrics(three each)
• Fiber types
• Yarn types
• Weaves
• GSM
End use trade name
II Collect different care labels and interpret the different care
symbols. 4
III o Study and identification of different types of yarns 2
in the market 2
o Study and identification of fabric samples available
in the market

IV Identification and removal of the different stains from 4

fabric surface

Text Book 1. Corbman, B.P.(1983). Textiles: Fiber to Fabric. USA; McGraw-Hill

/Reference International. 6th Edition.
Book 2. Joseph, M.L.(1981). Introductory Textile Science. New York: CBS
College Publishing, 4th Edition.
3. Kadolph, S. (2009) Textiles, Person Education India, 10th Edition.
4. Joseph, M.L. (1988), Essentials of Textiles, Holt, Rinehart and
Winston Inc., 6th Edition.
5. Vilensky G., (1983)Textile Science, CBS Publishers and
 Distributors, Delhi.
6. Sekhri S., (2013) Textbook of Fabric Science: Fundamentals to
Finishing, phi Learning, Delhi.
7. Dantyagi S., (1996): Fundamentals of Textiles and their care. Orient
Longman Limited, New Delhi.
 SEMESTER: V
HOS050104: Traditional textiles, Costumes of India and Housing for family living
(45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives:
➢ To acquire knowledge on traditional textiles and costumes of India.
➢ To understand the concept of problems and needs of housing.
➢ To get familiarised with housing policies and schemes issued by the government and
non-government organisations.
Course outcomes:
➢ Students will acquire knowledge of the importance of traditional textiles and
costumes of India.
➢ Students will acquire knowledge of the importance and market scenario of traditional
Indian textiles and their impact on the modern textile industry.
➢ Gain knowledge about site selection, principles of house plan, and types of house plan
for construction.
➢ Acquire practical knowledge in house plans and landscape plans.

Unit Topic No of
lectures
PART A: Traditional Textiles
I History of traditional woven textiles of India 1
II Woven textiles- 2
o Dacca muslin
o Brocades
III Traditional Sarees of India- (in brief) 4
o Jamdani
o Baluchari
o Pochampalli
o Patola & Ikat
o Bomkai
o Kota Doria
o Sambhalpuri
IV Traditional woven and embroidery shawls of India 3
o Shawls of Kashmir,
o Shawls of Himachal Pradesh
o North Eastern India

V Printed Textiles 3
o Dabu Printing
o Bagru printing
o Sanganeri printing
 o Kalamkari
o Madhubani
o Warli
o Patchitra
o Ajrakh
VI Traditional embroidery in India 3
o Kashida of Kasahmir
o Phulkari of Punjab
o Chambal rumal
o Chikankari and zari work of Uttar Pradesh
o Pipli’s work of Orissa
o Akoybi of Manipur
o Kantha work of Bengal
o Kasuti of Karnataka
VII Traditional costumes of India 5
o North Eastern states of India
o Himachal Pradesh
o Uttar Pradesh
o Maharashtra
o Orissa
o Rajasthan
o Karnataka
VIII Importance and market scenario of traditional Indian textiles 1
and their impact on the modern textile industry

PART B: Housing
IX Housing for Family Living
1. Housing need, importance and housing problem in 2
India.
2. Owning and renting a house/apartment - concept, 2
difference, advantages and disadvantages.
3. Factors affecting the choice of house. 2
4. Site selection- factor to be considered while selecting 2
a site for the construction of a house.
5. House plan- principles of planning a house. 2
6. Types of plan for construction of a house- site plan, 3
floor plan, cross-section plan, elevation plan,
perspective plan and landscape plan
7. Technology in housing-low cost building technology, 2
low-cost building material.
8. Housing polices-government and non-government, 2
housing policies and schemes.
9. Housing for aged and physically challenged people, 3
Design criteria for housing for elderly
10. Different rooms in a house and their functions. 2
 PRACTICAL (30 h)
UNIT Topic No. of
Practical class
Part A
I Documentation of motifs of traditional Indian embroidery 1
II Sample preparation of traditional Indian embroidery (any five) 5
o Kashida of Kasahmir
o Phulkari of Punjab
o Chambal rumal
o Chikankari and zari work of Uttar Pradesh
o Pipli work of Orissa
o Akoybi of Manipur
o Kantha work of Bengal
o Kasuti of Karnataka
III Development of scrap book of traditional costumes of different 1
states of India with special references to North Eastern States of
India
IV Visit to museum and craft center 1
Report submission
Part B
V Draw architectural symbols used in the floor plan. 2
VI Draw house plans with standard specifications for different 3
income groups (use graph paper)
VII Draw a landscape plan for middle income group. 2

Text Book 1. Chattopadhaya, K.D., 1995, Handicrafts of India, Wiley Eastern

/Reference Limited, N Delhi.
Book 2. Das, Shukla, 1992, Fabric Art- Heritage of India, Abhinav
Publications, N Delhi.
3. Mazumdar, L., 2013, Textile Tradition of Assam- an empirical study,
Bhabani Offset Pvt. Ltd, Guwahati.
4. Grandotrav and Patel Sarjoo, 2006, Housing for family living,
Dominant publishers and distributors.
5. Kamal A, 2019, Book of House Plans and Elevations, Global
Academy of Vaastu and Design.
 SEMESTER: V
HOS050204: Interior Decoration (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To gain knowledge on the application of art and principles of design in interior
decoration.
➢ To gain knowledge on the different areas of interior decoration.
Course outcomes
➢ Understand the arrangement of furniture for functional interior, care and maintenance.
➢ Understand different types of lighting and their applications in different areas.
➢ Learn about the hard and soft window treatment and the material used.
➢ Acquire practical knowledge on the arrangement of flowers, different types and their
placement.

UNIT Topic No. of

Lectures
I Interior Design
i) Concept of Interior Design and Decoration 1
ii)Classification of design 1
iii) Interior decoration and its objectives 2
iv) Principles of design and its application 3
v) Elements of Arts and its application 3
II Interior Decoration
i) Furniture Arrangement: Types of furniture, factors to be 6
considered in selection of furniture, characteristics of modern
furniture, general rules for furniture arrangement, arrangement
of furniture in different rooms
ii) Lighting: Concept of lighting, sources of natural and 6
artificial lighting, methods of lighting, general principles of
lighting, lighting requirements for various areas.
iii) Window treatment: Importance of treating windows, types 5
of windows, window treatment (hard and soft), and factors to
be considered in the selection of curtains and draperies.
iv)Wall finishes: Types of wall finishes, advantages and 5
disadvantages of wall finishes, care and maintenance of
materials used for wall treatment.
v): Floor finishes and floor decoration: Concept, factors 5
considered while choosing flooring, classification of floor
finishes, care and maintenance, floor decoration concept,
importance, and types.
 vi) Flower arrangement: Concept, materials required for 5
flower arrangement, steps of making a flower arrangement,
types of flower arrangement, principles of flower arrangement
vii) Accessories: Functions of accessories, classification and 3
selection of accessories
Practical (30 h)
UNIT Topic No. of
Practical class
I Application of principles of design and elements of art. 3
II Preparation of colour wheels and application of colour 2
schemes in different designs/ motifs.
III Preparing drawings for furniture arrangements 2
considering income, size and need of family
IV Preparing samples of different types of window 2
treatments
V Flower arrangements for different areas 2
VI Floor decoration (Rangoli, Alpana and Kolam) 2
VII Market survey for latest trends in furniture and 2
furnishings, lighting, window/wall/floor treatment.

Text Book Lawrence M (1987) Interior Decoration, New Jersey, Chartwell Books
/Reference
Book Riley and Bayen (2003), The Element of design, Mitchell Beazley.
P. Parilaman, A. Andal and M R Premalatha (2015), A textbook of
Interior Decoration.
Seetharaman P, Batra S and Mehra P (2005) An Introduction to family
resource management, CBS Publishers and distributors
 SEMESTER: V
HOS050304: Nutrition during life cycle (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To acquire basic knowledge of meal planning, steps in meal planning with the help of
a food exchange list and recommended dietary allowance.
➢ Get acquainted with nutritional and food requirements across different life stages.
Course outcomes
➢ Develop practical skills in planning and management of diets for the different age
groups under normal conditions, keeping in mind the dietary guidelines.

UNIT I Meal Planning 5

Objectives and principles of meal planning
Factors affecting meal planning
Steps in meal planning
Food exchange list
RDA
UNIT II Maternal Nutrition 6
Impact of Mother’s nutritional status on foetus
Physiological changes during pregnancy
Complication of pregnancy
Nutritional requirements
Dietary guidelines during pregnancy.
UNIT III Nutrition during lactation 5
Role of hormone
Factor affecting composition and volume of breast milk
Nutritional requirement.
Dietary guidelines
UNIT IV Nutritional and food requirements for infants and 8
preschoolers
Nutritional requirement of an Infant.
Breastfeeding- colostrum, advantages of breastfeeding
Artificial feeding- circumstances, feeding problems,
advantages of bottle feeding
Weaning, Types of supplementary foods, points to be
considered in introducing weaning foods, problems in
weaning,
Preschool: Nutritional requirements, factors affecting
nutritional status, dietary guidelines, nutrition-related
problems of pre-schooler
UNIT V School children 6
Nutritional requirements, food requirements, dietary
guidelines, eating problems, packet lunch, school lunch
programmes
UNIT VI Adolescents 6
Nutritional requirement, food habits, dietary guidelines,
Nutritional problems
UNIT VII Old age. 6
Process of ageing, Nutritional requirement, nutritional
problems, dietary guidelines.
UNIT VIII Sports nutrition 3
Nutritional requirement for athlete.

Practical (30 hrs)

UNIT Topic No. of Practical
class
I Plan nutritious diets and calculate important nutrients to
meet the RDA for:
a) Young Adult 2
b) Pregnant/ Lactating woman 2
c) Pre-schooler 2
d) School age child 2
e) Adolescent 2
f) Elderly 2
II Planning and preparation of nutrient-rich snacks/dishes 3
for:
Infants (Complementary foods)
Children/Adults/Elderly (Snacks, baked products, salads
and soups)

Text Book Srilakshmi B (2019). Dietetics.8th Revised Edition, New Age

/Reference International Publishers.
Book
Khanna K, Gupta S, Seth R, Passi SJ, Mahna R, Puri S (2013).
Textbook of Nutrition and Dietetics. Phoenix Publishing House Pvt.
Ltd.
Mahan L K and Escott Stump S (2013). Krause’s Food & Nutrition
Therapy, 13th ed. Saunders-Elsevier.
Stacy Nix (2009). William’s Basic Nutrition and Diet Therapy, 13th
Edition. Elsevier Mosby.
ICMR (1999). Nutritive Value of Indian Foods. National Institute of
Nutrition, Indian
 SEMESTER: V
HOS050404: Human development: A lifespan approach (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To understand the concept, meaning, scope and types of Human development
➢ To understand the characteristics and development in Early Childhood and late
childhood
➢ To understand the concept, definition, and characteristics of puberty, adolescence and
adulthood.
Course outcomes
➢ Understand various stages of lifespan development
➢ Enabling students to analyse the characteristics and development from babyhood to
old age.
➢ Understand the challenges of the periods of adolescence, adulthood and ageing and
the coping strategies.
➢ Sensitizing students towards the concerns of adulthood and ageing.

UNIT Topic No. of

lectures
Introduction to Human Development
i)Concept, meaning and scope of Human Development
I ii)Stages of Human Development 3
iii) Influence of Heredity and environment on human growth,
development and behaviour.
Infancy and Babyhood
i)Adjustment to birth
II ii)Developmental Task during infancy 8
iii)Characteristics of Babyhood
iv)Developments during Babyhood- Physical, Motor and Speech
III Early Childhood and Late Childhood
i)Characteristics of Early Childhood
ii) Development of Early Childhood- Physical, Emotional and
Social 10
iii)Developmental Task of Late Childhood
iv) Development in Late Childhood- Emotional, Social, Oral and
Cognitive.
IV Puberty and Adolescence
i) Definition and concept of Puberty 12
ii)Physical and physiological changes during Puberty
 iii)Characteristics of Adolescence
iv) Development during Adolescence- Emotional, Social &
Personality
iv)Common interests of Adolescence
v)Problems during Adolescence
V Adulthood
i)Concept and stages of adulthood
ii)Early adulthood
a) Characteristics of early adulthood
b) Vocational and Family Adjustment
iii)Middle Adulthood
12
a) Characteristics of middle adulthood
b) Adjustment to physical and mental changes
iv)Late adulthood/Old Age
a) Characteristics of Late Adulthood
b) Adjustment to physical and d mental changes
c) Care during old age

PRACTICAL (30 h)
UNIT Topic No. of Practical
class
I Develop an activity to foster cognitive development in 4
early childhood.
II Interviews of adolescent boys and girls to understand 4
their lifestyle, behaviour and problems
III Visit to old age home. Case study of two persons from 7
old age home.

Text Book 1. Bee.H. (1995) The Developing Child, Herper Collins

/Reference
Book 2. Berk L.E (2007), Development through the lifespan, Delhi, Pearson
Education.
3. Rice FP. (1998) Human Development A life span Approach, New
Delhi, Prentice Hall
 SEMESTER: VI
HOS060104: Entrepreneurship development and Enterprise management. (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To make the students understand the importance of entrepreneurship development
➢ To develop entrepreneurial competencies in various areas among the students
Learning outcomes
➢ Students will understand the importance of entrepreneurship development
➢ They will develop entrepreneurial competencies in various areas

UNIT Topic No. of

lectures
I Entrepreneurship Development 19

● Entrepreneurship – concept, definition and need for 03

entrepreneurship development.
● Entrepreneur – characteristics, types and challenges. 03
● Scope and process of entrepreneurship development.
03
● Factors affecting entrepreneurial growth and entrepreneurial
motivation. 03
● Entrepreneurship Development Programmes – need &
objectives 03
● Gender issues and challenges faced by women
entrepreneurs. 04

II Enterprise Planning and Launching 10

● Types of enterprises. 01
● Project Formulation – steps involved in setting up a 02
business
● Identifying business opportunities, market survey and 03
assessing market potential 02
● Techno Economic Feasibility Assessment 02
● Project Appraisal
III Enterprise Management and Networking 16
 • Managing Production and Marketing - Understanding 04
markets and marketing. 02
• Functions of Marketing
03
• 4Ps of Marketing (same as marketing mix)
• Financial Management - Meaning, Types and Sources of 02
Finance 03
• Estimation of project cost and Profit Assessment
02
• Networking of Enterprises.

PRACTICAL (30 h)
UNIT Topic No. of Practical
class
I To conduct SWOT analysis with respect to 04
entrepreneurial competencies through case
profiling of successful entrepreneurs and
enterprises.
II To carry out a Survey of an institution 06
facilitating entrepreneurship development in
India
III Preparation of business plan on any one of the 20
following areas.
A. FOOD SCIENCE AND NUTRITION
-Preservation of fruits and vegetables -
Squash, jam, sauce, pickle

B. HUMAN DEVELOPMENT AND

FAMILY RELATIONS
-Curriculum planning for a specified
period/development of learning materials
for preschool children. (anyone)

E. TEXTILES AND APPAREL SCIENCE

-Development of designs for different
fabric and for different garment,
Dying / printing / painting / embroidery for
different garment (any one)

F. INTERIOR DESIGNING AND

DECORATION
-Preparation of different occasions for
interior enrichment (pottery, wall hangings,
sketches and painting, sculpture, flower
making from different materials)
 G. INFORMATION MATERIALS
a) Preparation of Articles – pocket
calendars, cards, photo frames, etc.

Text Book
/Reference Das Khanindra,2020, Entrepreneurship, Union Book Publication,
Book Panbazar,Guwahati-01

Gundry Lisa K. & Kickul Jill R.,2007, Entrepreneurship Strategy:

Changing Patterns in New Venture Creation, Growth, and Reinvention,
SAGE Publications, Inc.

Taneja & Gupta, 2001, Entrepreneur Development- New Venture

Creation, Galgotia Publishing Company.
 SEMESTER: VI
HOS060204: Therapeutic nutrition (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To gain knowledge on the nature and scope of therapeutic nutrition, and understand
the principles of dietary modification and apply in planning.
➢ To have a concept of nutritional management of different disease conditions.
Course outcomes
➢ Understand the etiology, clinical features and nutritional management of different
metabolic and clinical conditions.
➢ Acquire practical knowledge of dietary management of disease conditions

UNIT Topic No. of

lectures
I Therapeutic Diet
Therapeutic diet: 3
Nutrition care process
Factor to be considered in planning therapeutic diet
Types of therapeutic diet: clear-fluid, full-fluid, soft diet.
II Fever
Etiology, Clinical Features and nutritional management of 5
Acute Fevers and Chronic fever
III GI Disorders
Etiology, clinical features and nutritional management of GI 5
Tract Disorders:
Diarrhoea, Constipation, Lactose intolerance, Celiac disease,
Peptic ulcer.
IV Weight Management.
Etiology, clinical features and nutritional management of 5
Weight Imbalances-Overweight and obesity; Underweight
Eating disorder- anorexia nervosa and bulimia
V Diabetes.
Classification, etiology, clinical features, diagnosis, dietary 5
management, glycemic index, Complications.
VI Kidney diseases
Functions of kidneys, etiology, clinical features, diagnosis and 5
dietary management of Chronic kidney diseases and Acute
Kidney diseases.
VII Hypertension
 Etiology, Clinical features, types, dietary management 4
VIII Cardiovascular diseases
Atherosclerosis, Role of fat in the Development of 4
Atherosclerosis Clinical features, Risk factors, dietary
management.
IX Liver disease.
Function of liver, etiology, damaged caused to the liver, 4
Infective hepatitis, Cirrhoisis
X Cancer
Risk factor, nutritional problems of cancer therapy, dietary 3
management, role of food in the prevention of cancer
XI PCOD
Etiology, Clinical Features and nutritional management of 2
PCOD

PRACTICAL (30 hrs)

UNIT Topic No. of Practical
class
I Planning and preparation of therapeutic Diets – Soft, Clear 2
and full fluid.
II Plan a diet and calculate the important nutrients to meet the
nutritional requirements for
a) Fever 1
b) Diarrhoea/Constipation/peptic ulcer 2
c) Obesity/underweight 2
d) Type 2 Diabetes 1
e) Chronic Kidney Disease 2
f) Hypertension and Coronary heart disease 2
g) Cancer 1
III Visit to the dietetic department of a hospital. 2

Text Book Srilakshmi B (2019). Dietetics.8th Revised Edition, New Age

/Reference Book International Publishers.
Khanna K, Gupta S, Seth R, Passi SJ, Mahna R, Puri S (2013).
Textbook of Nutrition and Dietetics. Phoenix Publishing House Pvt.
Ltd.
Mahan L K and Escott Stump S (2013). Krause’s Food & Nutrition
Therapy, 13th ed. Saunders-Elsevier.
Stacy Nix (2009). William’s Basic Nutrition and Diet Therapy, 13th
Edition. Elsevier Mosby.
ICMR (1999). Nutritive Value of Indian Foods. National Institute of
Nutrition, Indian.
 SEMESTER: VI
HOS060304: Early childhood education and pre-school management (45)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes-15 (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To understand the concept, characteristics and different stages of development of
early childhood.
➢ To understand the concept, objectives and significance of preschool education in
India.
➢ To know the organisation and different schemes of child welfare and development of
India.
Course outcomes
➢ Analyse the administration and management concerns of early childhood education.
➢ Enabling students to acquire professional skills to run a pre-school.
➢ Making students aware about different Child Welfare schemes and organizations in
India.

UNIT Topic No. of

lectures
I Concept and Characteristics of Early Childhood. 12
Developments of Early Childhood – Physical, Motor,
Social, Emotional and Cognitive Development.
Common Interest of Early Childhood.
II Concept, Objectives and Significance of Preschool 6
Education.
Universal Needs and Rights of Young Children.
III Physical Setup of Preschool- Site (location), Building 20
Plan, Rooms, Walls, Floors, Windows and Doors,
Sanitary Facilities, Storage Space, Play Area.
Curriculum Planning.
Play and Play Equipment for Preschoolers.
Activities for Preschoolers.
Qualities of a Preschool Teacher.
IV Preschool Education in India. 7
Organization and Schemes of Child Welfare and
Development in India-
ICDS
CSWB
NIPCCD
NCF
 Practical( 30 hrs)
UNIT Topic No. of Practical
class
I Design a Curriculum for Preschool Children. 2
II Develop Teaching Material (two) for Teaching 6
Preschool Children.
III Participation in Preschool for one week and Report 7
writing.

Text Book 1. Choudhury Aparajita (2002) Pre-school Children development care and
/Reference education, New Age International Pvt. Ltd
Book 2. Hurlock B. Elizabeth (1980) Developmental Psychology, Tata Mcgraw
Hills Inc.
3. Singh A (2015), Foundation of Human Development and Life Style
Approach, New Delhi, Orient Blackswan
 SEMESTER:VI
HOS060404: Fundamentals of Apparel Construction and Fashion Design Concept (45 h)
Credit – 4(3+1)
Total No of Lectures Theory 45 No. of Practical classes- (30 hrs)
Course level: 300-399
Evaluation Pattern: Internal:40, External:60
Course objectives
➢ To understand the concept of pattern-making.
➢ To acquire knowledge of the technique of apparel construction.
➢ To understand the concept of fashion design.
Course outcomes
➢ Understand the concept of apparel construction and fashion concept.
➢ Acquire practical knowledge on different types of stitches, fullness and finishes.

Unit Topic No of
lecture
Apparel Construction 5
I o Introduction and Importance of apparel construction
o Introduction to pattern making-
• Importance of taking body measurements
• Importance of patterns and pattern information
• Different methods of paper pattern making-
drafting, flat pattern and draping
• Principles of pattern making
Techniques of Apparel Construction- 9
II o Equipment used in sewing
o Parts and functions of sewing machine
o Study of basic hand stitches
• Functional stitches
• Decorative stitches
o Basic seam and seam finishes
o Fullness, Method of introducing and reducing fullness-
gathers, pleats, darts, pin tucks
o Plackets and fasteners
o Neckline finishes- cutting and joining true bias, bias
facing, bias binding and shaped facing
Components of Garments 5
III o Classification and application
• Sleeves,
• Collars,
• Cuffs,
• Pockets
• Yokes
 Preparatory Steps for Apparel Construction 3
IV • Fabric grain

• Preparatory steps- preshrinking, straightening

and trueing

• Layouts for patterns- general guidelines, basic

layouts- lengthwise, partial lengthwise,
crosswise, double fold, open, combination fold

• Pinning, marking and cutting

• Layouts for fabric- unidirectional, bold and large

prints, plaids, stripes and checks.

Understanding fashion 8
V o Terminology used in fashion design
o Fashion cycle
o Sources of fashion
o Factors favouring and retarding fashion
o Role of a fashion designer
Selection of apparel for different- 8
VI o Occasion,
o Season
o Age group- infant, toddler, pre-school children, old age
o Different figure types.
Design 6
VII o Elements and principles of design in relation to fashion
design
o Types of design- Structural and applied design.

PRACTICAL (30 h)
UNIT Topic No. of Practical
class
Making Samples of- 5
I o Hand stitches- functional and decorative stitches
o Basic seams and seam finishes
o Fullness –
• Introducing- gathers and pleats
• Reducing – darts and pin tucks
o Neckline finishes-
• Bias cutting and joining
• Bias facing
• Bias binding
• Shaped facing
II Demonstration on layout of different fabrics 1
Interpretation of elements and principles of design concept 2
 III from print and visual medium
Drafting of basic bodice and sleeve blocks for a baby/ 3
IV toddler and construction of any one apparel (A-line dress,
ramper, gathered dress, jabla,)
V Drafting of basic bodice and sleeve blocks for self and 4
construction of any one apparel (saree blouse, kurti, nighty)

Text Book Brown, Patty, Rice J., (1998), Ready to Wear Apparel Analysis. Prentice Hall.
/Reference Marshall S G, Jackson H O, Stanley MS, Kefgen M &Specht T, (2009),
Book Individuality in Clothing & Personal Appearance, 6th Edition, Pearson
Education, USA.
Mazumdar, L, & Vatsala, R,. (2004), Textbook of Fundamentals of Clothing
Construction, Director of Information & Publications of Agriculture Indian
Council of Agricultural Research, Krishi Anusandhan Bhawan, PUSA, New
Delhi
Tate S.L., Edwards M.S., (1982), The Complete Book of Fashion Design,
Harper and Row Publications, New York.
Armstrong, H.J., 2009, Pattern Making for Fashion Design, Harper Collins
PublishersInc., Ney York.
Stamper, A.A., S. H. Sharp and L.B. Donnell, 1986, Evaluating Apparel
Quality, Fairchild Publications, America
Liechty, E.G., Potterberg, D.N., Rasband, J.A., 2010, Fitting and Pattern
Alteration : A Multimethod Approach, Fairchild Publications, New York.