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

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82 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.
2. Food Additives-spices, preseratives flavours & colours - their properties and uses. 83 3. Study of (a) Simple equipments and their use-thermometer, gelmeter, hygrometer, salinometer and repractameter (b) Simple laboratory processes used in food industries- Pasteurization, homogenization, filtration, distillation, evaporation, condensation. 4. Study of pH, mode of detection and its role in food preservation. FUNDAMENTALS OF FOOD PRESERVATION PRACTICAL Time : 3 hrs M. Marks : 25 Semester-I 1. Weights, measures and conversions. 2. a. Use of simple equipments used in the food industry such as thermometer, gel-meters, hygrometer, refractometer and salinometer. b. Simple processes like distillation, evaporation, condensation, pasteurization and homigenization. 3. Methods of increasing shelf life of perishable foods by surface coating and low temperature. Time: 3 hrs Semester-II M. Marks : 50 4. Market surveys - a. Type of food available. b. Prices. c. Handling techniques (container, bags etc.) 5. Preparation and standardization of Normal Solutions. 6. Determination of acidity and alkalinity & pH. 7. Visit to orchard/market to observe stages of maturity of locally grown vegetables and fruits. 8. All practicals to be recorded in file along with procedures, analysis and samples. Paper-II FOOD MICROBIOLOGY AND QUALITY CONTROL THEORY Time : 2 hrs. Marks : 30 Int. Ass./CCE: 10 Total Marks:40 Semester-I 1. Elementary knowledge of Mould, Yeast & Bacteria, their advantage and disadvantages with reference to food. 2. Causes of food spoilage - Physical, Microbial and Enzymatic. 3. Control of Communication in preserved foods.] SEMESTER-II Time: 2 hrs THEORY Marks: 30 Int. Ass./CCE: 15 Total Marks: 45 4. Food Poisioning - Causes & Control. 5. Effect of Heat & pH on Micro organisms. 6. Quality Control-Evaluation, methods, system and scope. a) Food standards & specifications - Food laws governing FPO, MFPO, PEA, ISI, Agmark, FSSA (Food safety & Standard Act).
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Page 77 and 78: 77 3. Planning: meaning, features,
Page 79 and 80: 79 SYLLABUS SEMESTER-II Time: 2 hrs
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Page 87 and 88: 87 DESIGNING AND PATTERN MAKING PRA
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Page 105 and 106: 105 ENGINEERING DRAWING Time : 3 hr
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