syllabi 10+1 voc streams - Government Senior Secondary School ...

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Organization of cooperatives: Credit cooperatives, Classification of credit cooperatives, agricultural
credit cooperative structure, Primary agriculture credit societies, Objects, memberships, Source of
funds, Security rate of interest, repayment of loan, over dues, Crop loan, linking credit with
marketing , distribution of profit. Multipurpose cooperative societies. Progress of the primary credit
societies.
SYLLABUS
SEMESTER-II
Time: 2 hrs THEORY Marks: 30
Int. Ass./CCE: 15
Total Marks: 45
Central Cooperative Banks: need for central cooperative banks. Types of Central Cooperative Banks,
their functions, Source of funds, management progress. State Cooperative banks, the constitution,
Functions and objects.
Cooperative Land development Banks, Objectives sources of funds, non agricultural credit
cooperatives, cooperative urban banks, their functions, sources of funds.
Cooperative Marketing: definition, objectives, functions, regional Marketing cooperative societies ,
state cooperative marketing federation, National agricultural cooperative marketing federation,
Cooperative processing development in India. Cooperative sugar factories, Cooperative food grains
processing units, Vegetable and fruit processing units, Oil Seeds processing units and cotton
processing units.
Time: 3 hrs PRACTICAL Marks: 25
SEMESTER-I
1. Visit an agriculture cooperative society running in your locality and study its structure areas
and objectives, memberships, Source of funds and services provided by it to members in
particular and society at large prepare project report on its working.
Time: 3 hrs PRACTICAL Marks: 50
SEMESTER-II
1. Visit a cooperative Marketing federation e.g. Milkfed and study its structure aims, Membership,
sources of funds and services provided by it to members in particular and society at large.
Prepare a project report on its working.
III HOME SCIENCE GROUP
(i) FOOD PRESERVATION
Paper-I FUNDAMENTAL OF FOOD PRESERVATION
Time : 2 hrs. THEORY Marks : 30
Int. Ass./CCE: 10
Total Marks: 40
Semester-I
1. Our Food-Functions of food, basic food groups, sources & functions of various nutrients.
2. Food Preservation Industry-Its need, future scope and role in the economy of country with special
reference to Punjab.
3. Effects of processing and storage on the nutritive value, colour, appearance, texture, flavour and
overall acceptability of foods.
SEMESTER-II
Time: 2 hrs THEORY Marks: 30
Int. Ass./CCE: 15
Total Marks: 45
1. Post harvest technology for fruits and vegetables - surface coating, low temperature, maturity
& ripening and deep freezing.