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Vocational Education & Training

VET - Courses from ‘i Watch’


COURSES FOR VOCATIONAL EDUCATION PROGRAMME AT 10+2 STAGE

The vocational education program at the +2 stage (Classes XI and XII) aims to provide
competencies (knowledge, skills and attitudes), needed for a specific occupation or group
of occupations, through diversified vocational courses.

AGRICULTURE

1. 1. Agriculture Chemicals
2. # 2. Crop production
3. # 3. Dairying
4. 4. Farm Mechanic
5. 5. Fish Processing Technology (E & H)
6. # 6. Horticulture (E & H)
7. #7. Inland Fisheries
8. 8. Plantation Crops and Management
9. 9. Plant Protection (E & H)
10. 10. Seed Production Technology (E & H)
11. # 11. Sericulture
12. 12. Swine Production
13. 13. Vegetable Seed production
14. 14. Floriculture, Landscaping and Bee-keeping
15. 15. Medicinal and Aromatic Plant Industry
16. 16. Sheep and Goat Husbandry
17. 17. Agro-based Food Industries (Food Based)
18. 18. Agro-based Food Industries (Animal Based)
19. 19. Agro-based Food Industries (Feed Based)
20. 20. Post Harvest Technology
21. 21. Fish Seed Production
22. 22. Fishing Technology
23. 23. Veterinary Pharmacist-cum-Artificial Insemination Assistant
24. 24. Repair and Maintenance of Power Driven Machinery (E & H)
25. 25. Rural Construction Technology
26. 26. Veterinary Pharmacist-cum-Technician
27. # 27. Dairy Technology (E & H)
28. # 28. Poultry Farming (E & H)
29. 29. Processing of Agro-forest Produce
30. 30. Watershed Management
31. 31. Agri-business
32. 32. Marine Fisheries

BUSINESS AND COMMERCE

33. # 1. Accountancy and Auditing


34. # 2. Banking
35. 3. Cooperation
36. 4. Export-Import Practices & Document.
37. 5. Insurance
38. # 6. Marketing and Salesmanship (E & H)
39. # 7. Office Management
40. 8. Purchasing and Store Keeping
41. 9. Stenography
42. 10. Taxation Practices
43. 11. General Receptionist
44. 12. Basic Financial Services
45. 13. Rural Informatics Management
46. 14. Travel and Tourism Techniques
47. 15. Transport Service Management
48. 16. Rural Marketing

ENGINEERING & TECHNOLOGY

49. 1. Air Conditioning and Refrigeration


50. 2. Audio-Visual Technician
51. # 3. Auto Mobile Engineering Technology
52. # 4. Building Maintenance (E & H)
53. 5. Clock and Watch Repair Technology
54. 6. Computer Techniques
55. # 7. Electronics Technology
56. 8. Engineering Drawing and Drafting
57. # 9. Lineman
58. # 10. Maintenance and Repair of Electrical Domestic Appliances (E & H)
59. # 11. Mechanical Engineering Technology
60. 12. Printing and Book Binding Technology
61. # 13. Repair and Maintenance of Radio and TV Receiver
62. # 14. Repair, Maintenance and Rewinding of Electrical Motors (E & H)
63. # 15. Rural Engineering Technology
64. 16. Plastic Technology
65. 17. Software Applications
66. 18. Rural Energy Management
67. 19. Computer Assembly and Maintenance
68. 20. Installation, Operation and Maintenance of Telecom System
69. 21. Information Technology
70. 22. Autoelectrician (Modular Vocational Curriculum)
71. 23. Computer aided Design & Drafting
72. 24. Cost Effective Building Technology

HOME SCIENCE

73. # 1. Food Preservation Processing (E & H)


74. # 2. Bakery and Confectionery
75. 3. Catering and Restaurant Management
76. 4. Institutional Housekeeping
77. # 5. Commercial Garment Designing and Making (E & H)
78. 6. Clothing for the Family
79. # 7. Textile Designing (E & H)
80. 8. Garment Manufacturing and Styling
81. 9. Garment Grooming Technology(E & H)
82. 10. Creche and Pre-school Management
83. 11. Interior Design
84. 12. Health Care and Beauty Culture

HEALTH AND PARA-MEDICAL

85. # 1. Health/Sanitary Inspector


86. # 2. Hospital Document. Record Keeping
87. 3. Hospital House Keeping
88. 4. Multi - Rehabilitation Worker
89. # 5. Medical Laboratory Technician(E & H)
90. 6. Ophthalmic Assistant
91. 7. Physiotherapy and Occupational Therapy
92. 8. X-ray Technician (E & H)
93. 9. ECG & Audiometry Technician
94. 10. Biomedical Equip. Maint. Technician
95. 11. Telecom Operator
96. 12. Physiotherapy Technician

HUMANITIES, SCIENCE AND EDUCATION

97. 1. Library and Information Science


98. 2. Commercial Art
99. 3. Photography
100. 4. Classical Dance - Kathak
101. 5. Instrumental Music - Tabla
102. 6. Hindustani Vocal Music
103. 7. Entrepreneurship Development

GVC
Generic Vocational Curriculum (E & H)

# Instructional Materials available for the course


II. INSTRUCTIONAL MATERIALS FOR FORMAL VOCATIONAL
EDUCATION AND TRAINING

A. WORK EDUCATION (CLASSES VI-VIII)


1. Basic Skills in Carpentry (Class-VI)
2. Community Work and Social Service
3. Creative Printing (Class-VII/VIII)
4. Sheet Metal Work (Classes-VII/VIII)
5. Dhatu Chaddar Karya (Hindi)
(Class VII & VIII)
6. We and Our Agriculture
7. Kasht Shilp Pe Adharit Kaushal

B. PRE-VOCATIONAL EDUCATION
(CLASSES IX-X)
AGRICULTURE
1. Mushroom Cultivation
2. Vermiculture
3. Bee-Keeping
4. General Horticulture
5. Milk and Milk Products
6. Milk Production and Handling
7. Plant Protection
8. Tree-rearing, Social and
Agro-Forestry
9. Mushroom-Ki-Kheti (Hindi)
10.Biofertilizers
BUSINESS AND COMMERCE
1. Basic Office Practice
2. Basic Book-keeping
3. Typewriting Part-I
ENGINEERING AND TECHNOLOGY
1. Repair and Maintenance of Tillage
and Sowing Equipments
2. Repair and Maintenance of
Power Thresher
3. Repair and Maintenance of Plant
Protection Equipments
4. Electricity at Work
5. Electronics Technology
6. Introduction to Housewiring
7. Introduction of Plumbing
8. Repair and Maintenance of
Household Electrical Appliances
9. Scooter and Motor Cycle Repair and
Maintenance Part-I
10.Wood Craft
11.Gharelu Wiring (Hindi)
12.Gharelu Vidyut Upkarno Ki
Marammat Avum Anurakshan (Hindi)

HOME SCIENCE
1. Bans Kala
2. Soft Toys
3. Tie and Dye
4. Gudiya Nirman
5. Batik
6. Care of the Household
7. Leather Work
8. Meals for the Family
9. Textile Care and Design
10.Preparation of Bread and Other
Yeast Leavened Products
11.Reservation of Fruits & Vegetables
by Drying & Dehydration
12.Production of Cosmetics
13.Preservation of Fruits & Vegetables
using Salt, Vinegar and Oil
HUMANITIES
1. Photography (Class IX)
2. Kastha Kala (Hindi)
3. Photography (Class IX - Hindi)
4. Photography (Class X)
5. Photography (Class X - Hindi)

C. VOCATIONAL COURSES (CLASSES XI-XII)


AGRICULTURE
Dairying

Class XI : Textbooks
1. Dairy Animal Management
2. Forage Production and Conservation
3. Animal Reproduction and
Artificial Insemination (Ref. book)
Practical Manuals
1. Dairy Animal Management
2. Forage Production, Conservation
and Recycling of Farm Wastes
Class XII : Textbooks
1. Milk and its Products (Ref. book)
2. Feeds and Feeding of Dairy Animals
Practical Manual
1. Feeds & Feeding of Dairy Animals
2. Milk and Milk Products
Dairy Technology
Class XI : Textbooks
1. Milk Processing
2. Dairy Prod. and Quality of Milk
3. Dairy Engineering
Practical Manual
1. Milk Processing
2. Dairy Engineering
Class XII : Textbooks
1. Dairy Products I
2. Dairy Products II
3. Dairy Management
Practical Manuals
1. Dairy Products I
2. Dairy Products II
Horticulture
Class XI : Textbook
1. Fruit Production
Class XI-XII : Practical Manuals
1. Fundamentals of Horticulture
2. Vegetable Production
3. Fruit Production
4. Floriculture
5. Vegetable Crops (Vol.II)
6. Plant Propagation (Vol.III)
7. Fundamentals of Fruit Production
8. Fruit Culture
9. Plant Protection
Crop Production
Class XI : Textbook
1. Elements of Crop Production
Class XI-XII : Practical Manuals
1. Soil and its Properties
2. Weeds and Weed Control
3. Manures and Fertilizers
4. Water Management
5. Agricultural Meteorology
6. Crop Management
7. Elements of Crop Production
Sericulture
Class XI : Practical Manuals
1. Sericulture
2. Silkworm Biology and Rearing
3. Mulberry & Silkworm Crop Prot.
Class XII : Practical Manual
1. Silkworm Seed Production Tech.
2. Silk Reeling, Testing and Spinning
3. Sericulture Extension and Mgmt.
Reference Book
1. Sericulture for Prosperity
Fisheries
Class XI : Practical Manual
1. Inland Fisheries (General)
2. Nursery Management
3. Reservoir Fisheries
Class XII : Practical Manual
1. Fish Breeding & Fish Seed Prod.
2. Aquaculture
3. Fisheries Management & Ext.
Reference Books
1. Fish Breeding
2. Fish Culture
Poultry Farming
Class XII : Textbook
1. Poultry Diseases and their Control
2. Poultry Production and Breeding
BUSINESS AND COMMERCE
Office Management
Class XI : Textbooks
1. Office Procedure and Practice Part-I
2. Typewriting Part-I
Practical Manual
1. Typewriting Part-I
Banking
Class XII : Practical Manual
1. Introduction to Computer Applications
Purchasing and Store Keeping
Class XI : Textbooks
1. Elements of Store Keeping
2. Elements of Purchasing
ENGINEERING AND TECHNOLOGY
Rural Engineering Technology
Class XI : Textbooks
1. Material Application
Practical Manual
1. Material Application
Class XII : Textbooks
1. Soil and Water Management
2. Farm Machinery & Proc. Equip.
3. Energy Application II
4. Energy Application
Practical Manual
1. Soil and Water Management
Building Maintenance
Class XI : Textbook
1. Building Material Paper-I
Practical Manual
1. Building Material Paper-I
Mechanical Engineering Technology
Class XI : Textbook
1. Engineering Science and
Mechanical Measurement
Automobile Engineering Technology
Class XI : Practical Manual
1. Laboratory Manual for Automobile
Servicing
Maintenance and Repair of Electrical Domestic Appliances
Class XI : Practical Manual
1. Domestic Appliances Repair Vol-I
2. Domestic Appliances Repair Vol-II
3. Domestic Appliances Repair Vol-III
Class XII : Practical Manual
1. Domestic Appliances Repair Vol-IV
2. Domestic Appliances Repairs Vol-V
3. Domestic Appliances Repairs Vol-VI
Lineman
1. Elements of Electrical Tech. Vol-I
2. Elements of Electrical Tech. Vol. II
3. Lineman Practice Vol.-I
4. Lineman Practice Vol.II
5. Basic Materials Vol-I
6. Basic Materials Vol.II
7. Electrical Wiring, Estimating and
Costing
Electronic Technology
1. Basic Electronics Technology
2. Pract. Manual on Electronics (Vol.I)
Repair, Maintenance and Rewinding of Electric Motors
Class XI
1. Elements of Electrical Tech (PM)
2. Electrical Motors D.C. and A.C.
3. Material and Workshop Practice
4. Motor Winding Practice
5. Motor Maintenance and Repair Practice
6. Motor Control and Testing
HEALTH AND PARAMEDICAL
Hospital Documentation and Record Keeping
Textbooks
1. Public Health Entomology
2. Communicable Diseases
3. Microbiology
Medical Lab Technique
1. Anatomy
HOME SCIENCE
Textile Designing
Class XI : Textbook
1. Textile Craft
Bakery and Confectionery
Class XI : Textbook
1. Basic Confectionery
Food Preservation and Processing
Class XI : Textbook
1. Food Preservation Techniques
2. Food Microbiology and
Quality Assurance
Class XII
1. Food Packaging
HUMANITIES

1. Environment and Development


TEACHERS’ GUIDE
BUSINESS AND COMMERCE
Steno-typing and Office Secretary
1. Teachers’ Guide in Typewriting
Banking
1. Teachers’ Guide in Banking (Vol. II)
2. Teachers’ Guide in Banking (Vol. I)

Accountancy and Auditing


1. Teacher’s Guide in Account. (Vol. I)
2. Teacher’s Guide in Account.(Vol. II)
QUESTION BANK
1. Office Practice
2. Crop Production
3. Inland Fisheries
OTHER PUBLICATIONS
1. Vocational Modules in Agriculture
and Engineering for persons with
Mental Retardation
2. Internet Cafe (Practical Manual)
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4. HOTEL MANAGEMENT
1. INTRODUCTION:
History and mythology have always landed the Indian culture for its great tradition hospitality.
Entertaining the guest to his or her satisfaction has been a customer of the soil. An Indian host is
completely contented only when his guests are satisfied with the hospitality provided. A glance
into
our past reveals that providing hospitable comforts to guest have been a way of life, and different
conventions of hospitality were prevalent in different periods.
The concept of House Keeping is simplest but when one considers maintaining a House of
several
hundred rooms under numerous public areas the task becomes gigantic. It takes a well-organized
approach and technical understanding to enable housekeeping to cope up with the volume of
work. A
good hotel operation ensures optimal accommodations sale. This depends on several things like
quality of room, decor, room facilities room cleanliness and safety in the room. For this trained
and
qualified housekeeping staff is required. A part from hotel Industry house keeping staff is very
much
in demand in Hospitals, offices, Guest House, Clubs, Railways etc., Hence there is a growing
need
for trained and qualified House Keeping staff.
2. OBJECTIVES OF THE COURSE
1. To develop sensitivity towards cleanliness.
2. To carryout cleaning and maintenance of different surfaces.
3. To maintain neat and pleasant appearance and high level of personal and on job hygiene
4. To develop an eye for detail, patience and cost consciousness.
5. To develop work ethics, supervisory skills.
6. To handle guest relations and deal with various unusual events like fire, theft etc.,
7. To take up responsible positions in various institutions.
8. To create avenues of self-employment.
9. To handle linen.
10. To know different services.
3. SKILLS TO BE PROVIDED
- Proper handling of cleaning equipment and materials.
- Carryout cleaning process and different types of surface.
- Maintenance of personal hygiene and environmental sanitation.
- Maintenance and beautification of premises
- Maintain public dealings
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- Over all supervision of staff and institution.
4. EMPLOYMENT OPPORTUNITIES
Wage Employment
1. Room Attendant
2. Laundry Room Attendant/Linen Room Attendant
3. Uniform room Attendant
4. Valet Runner
5. Seamstress/Tailor
6. Lab Assistant/Lab Attendant
7. Assistant / Floor Supervision/Supervisor/floor public areas supervisor
8. Assistant Laundry Supervisor/Linen Room
9. House Keeper
Self-Employment
Running of florist shop.
Conducting classes.
Contract services.
Maintenance of Guest House / Guest Rooms etc.
Maintenance of Institution of House Keeping.
5. Schemes Of Instruction Per Module
Module
Theory
Hours Weightage
On Job Training
Hours Weightage
Total
Hours Weightage
I 72 30 216 70 288 100
Total 72 30 216 70 288 100
Schemes Of Instruction Per Week
Module Theory On the Job Training Total
Modules I/II/III 6 Hours 18 Hours 24 Hours
174
6. SYLLABUS
THEORY
Time: 72 Hours: 30 Marks
MODULE – I
HOUSE KEEPING
1. Introduction of House Keeping 05
1.2 Purpose and objectives
1.3 Importance
1.4. Functions
2. Organization of House Keeping Department 10
2.1 Lay-out
2.2 Sections
2.3 Organization chart of House keeping department
2.4 Qualities of House Keeping Staff
2.5 Co-ordination with other Departments
2.6 Job description
3. Methods of Cleaning 10
3.1 Daily Cleaning
3.2 Special Cleaning
3.3 Spring Cleaning
4. Linen Room 08
4.1 Importance of Linen Room
4.2 Linen Room Staff - their responsibilities
4.3 Standard sizes of Linen
4.4 Budgeting and Buying
5. Uniform Room 06
5.1 Selection of Fabric
5.2 Style of Uniforms
175
5.3 Maintenance of Uniforms
5.4 Laundering of Uniforms
6. Laundry 08
6.1 Kinds of Laundries
6.2 Equipment
6.3 Supplies
6.4 Staff
6.5 Process
7. Stain Removal 10
7.1 Types of stains
7.2 Stain Removing agents
7.3 Equipment used
7.4 Rules for stain removal
8. Pest Control 06
8.1 Controlling measures
9. Interior Decoration 04
9.1 Colour
9.2 Light
9.3 Heating
9.4 Ventilation
10. Flower Arrangement 05
10.1 General Rules of Flower arrangements
10.2 Themes of flower arrangements
10.3 Accessories in flower arrangements
MODULE – I
ON THE JOB TRAINING 216 Hours
1. Visit to various hospitality Institutions 73
2. Preparation of work cards & schedules 17
3. Stain removing - Lenin, walls, floors, furnishings
and fittings. 38
176
4. Cleaning of metals - Silver, Copper, Brass 28
5. Area Cleaning (Rooms & Public Areas) -
Daily, Weekly & Spring cleaning 45
6. Flower Arrangement 10
7. Interior Decoration 05
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216
Syllabus
THEORY
MODULE – II
72 Hours: 30 Marks
FRONT OFFICE
1. Introduction to Front Office 04
1.1 Introduction
1.2 Hierarchy
1.3 Functions.
1.4 Job Description.
2. Types of Rooms 10
2.1 Hotel Industry Introductions
2.2 Different types of Rooms
2.3 Star Classification.
3. Reservation 10
3.1 Importance of reservation
3.2 Methods of reservation
3.3 Telephone Etiquettes
3.4 Job description of Reservation Staff
4. Reception 10
4.1 Importance of reception
4.2 Reception staff
5. Bell Desk 04
5.1 Functions
177
5.2 Baggage handling upon arrivals & checkouts
5.3 Mails and Message Handling
5.4 Minor supplies and services
6. Front Office and Other Department s 04
6.1 House Keeping Department
6.2 Engineering Department
6.3 HRD Department
6.4 Accounts Department
6.5 F&B Department
7. Methods of Communication 04
7.1 Importance
7.2 Methods
8. Key control:- Movement of Key 04
8.1 Room guest
8.2 House-Keeping
8.3 Front Office
9. Safety and Precautions 02
9.1 Importance
9.2 Fire Precautions
9.3 The accident book
9.4 Security & Safety Instruction
10. Applications of Computers 20
10.1 History of Computers
10.2 Reservation & Billing
10.3 MS-DOS
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72
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MODULE – II
ON THE JOB TRAINING 216 hours
1. Telephone Manners 30
178
2. Key handling procedures 30
3. Mail handling 21
4. Handling of Guests 45
5. Bill handling 15
6. Types of Rooms 30
7. Reservation + Cancellation 15
8. Computer Applications 30
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216
Syllabus
MODULE – IIII
THEORY
72 Hours: 30 Marks
Food & Beverage Services
1 Introduction to Catering Industry 10
1.1 History growth &Development
1.2 Career opportunities
2. Introduction to F& B Service Department 06
3. Menu 10
3.1 Types,
3.2 Planning,
3.3 Table setting
3.4 Service sequence
4. Waiting at the table 06
5. Taking Guest Orders 06
6. Grooming 06
7. Basic Etiquette of F&B Staff 06
8. Service Equipment 06
9. Room Service 06
10. Banquet & Budgeting 10
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179
72
---
MODULE – III
ON THE JOB TRAINING
1. Polishing of cutlery, crockery, glassware 45
2. Service Sequence 45
3. Layout for tray service 45
4. Buffets & Banquets 45
5. Food & Accompaniments 36
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216
ON THE JOB TRAINING
This provides an opportunity to work under Industrial conditions to gain first hand knowledge and
to use practical
skills.
1. Hotels (All stars) Public and Private Sectors,
2. Hospitals
3. Other Lodging Institutions like Guest Houses, Dharmashalas, Offices,
Community Halls & Clubs.
7. LIST OF TOOLS & EQUIPMENT
Sl. no. Name of the item Quantity
01. Vacuum cleaner small & large 1
02. Washing Machine 1
03. Iron Automatic 2
04. Ironing Boards & Tables 1
05. Chamber maid stolen 1
06. Suction Washer 1
07. Sinks (Steel with drain board) 2
08. House Maid box 1
09. Steel Almarah 2
10. Steel Lockers 1
11. Demonstration table 2
12. Fashion Maker 1
180
13. Single Bed 1
14. Double Bed 1
15. Mattress and Pillows 2
16. Sofa set with chairs 1
17. Center Table 1
18. Bedside table 4
19. Dressing –cum-drawing table 1
20. Ward-robe with hangers 1
21. Table and stools 20
22. Table lamps 2
23. Ladder 1
24. Mobile uniform stand 1
25. Hangers 12
26. Racks metal 2
27. Line Trolley 1
28. Hampers (Boxes) 2
29. First Aid Kit 1
Bathroom Accessories
30. Batli Tub 1
31. W.C.Set 1
32. Sanitary unit with mirror in wall 1
33. Sanitary Bin 1
34. Towel rack and vial 1
35. Computer 1
List of Consumable Items
1. Brooms and brushes
2. Cleaning and polishing clothe
3. Containers
4. Bags
5. Cleaning Material
6. Insecticides
8. QUALIFICATION FOR TEACHING FACULTY
1. M.Sc. (Home Science) in Home Management with a Diploma in House Keeping / Two years
experience in House Keeping in any institution.
181
2. Three-year degree in Hotel Management and three years of experience in House Keeping
Department of a Star Hotel.
3. Lab Assistant with knowledge of Science subject.
9. REFERENCE BOOKS
1. Sudhir Andrews, House Keeping Training Manual Tata Mc.Graw Hill Publishing Company
Limited, New
Delhi.
2. Jagmohan Negi, Hotel for Tourism, Development Economic Planning and Financi8al
Management –
New Delhi
3. John C. Branson and Margaret Lannex, Hostel and Hospital House Keeping ELBS,
4. Jane Fellow, Housekeeping supervision, The M and E catering and tourism series.
5. S. Medik The Business of Hotels.
6. Barbara Pearce “ The Word of Flower Arrangement”.
7. The practical and encyclopedia of good decorating and Home Improvement – Newyork.
8. Stella Sunder Raj – A Text Books of Household Art Orient Longmans.
9. Durga Deulkar, “Households textiles and their laundry work”, - Atma Ram and Sons Delhi.
10. Dantyagi “Fundamentals of Textiles” wither crave Orient Longmans.
11. Birendra Nath Ghose, “ A Treatise on Hygiene and Public Health Preventive and Social
Medicine.
12. Peet and Thye “ House hold Equipment” John Wiley & sons.
13. Practical Encylopedia of Good Decoration and Home Improvement.
10. LIST OF PARTICIPANTS
1. Mrs P.Selma Sekhar
G.J.C. Hussainialam
Hyderabad.
2. Mr R.Manivannan
Executive Housekeeper,
Hotel Harsha
Nampally.
3. Mrs Archana Acharya
BAC Catering Technology &
City Academy of Professional Studies
Lakdikapool
Hyderabad.
4. Smt K.Nageswari Bhaskar,
182
Reader (Rtd),
State Institute of Vocational Education,
O/o, Commissioner & Director of Intermediate Education,
A.P., Hyderabad.