1.

1 FOOD CHEMISTRY AND NUTRITION

L T P
3 - 2

RATIONALE

Diploma holders in food technology are required to test the food products in the
laboratories and should have theoretical as well as practical understanding of food
chemistry and nutrition, which relates to different aspects of food chemistry and nutrients
such as water, carbohydrates, fats, protein, minerals, vitamins, food pigments, enzymes
etc. Hence the subject is included for developing these competencies.

DETAILED CONTENTS

1. Importance of food. Scope of food chemistry

2. Introduction to different food groups (cereals & pulses, meat & fish & poultry,
milk & milk products, fats & oils, vegetables & fruits, sugar & jaggery, spices
and condiments & their classification and importance

3. Water
Structure of water molecule, types and properties of water, water activity and its
importance

4. Carbohydrates
Basic composition, classification, sources, nutritional and industrial importance

5. Proteins
Basic composition, classification, sources, functional, nutritional and industrial
importance

6. Fats
Basic composition, classification, sources, nutritional and industrial importance

7. Vitamins and Minerals

Function and sources of minerals-calcium, iodine, zinc, iron, floride, fat soluble
and water-soluble vitamins, effect of processing and storage on vitamins

8. Deficiency disorders and requirement of different nutrients (Calcium, Iodine,

vitamin-A, iron, protein and calorie or energy.

9. Concept of Balanced Diet.

1
10. Food Pigments
Importance and plant sources of pigments (Chlorophyll, Anthocyanin,
carotenoids, lycopene)

11. Enzymes
Definitions, mode of action, importance sources, nomenclature and classification

LIST OF PRACTICALS
(Any 10)

1. Determination of moisture in a given food sample

2. Determination of protein in a given food sample

3. Determination of carbohydrates in a given food sample

4. Determination of ash in a given food sample

5. Determination of crude fat in a given food sample

6. Determination of pH of a given sample

7. Determination of acidity of given food sample/beverage

8. Determination of total non reducing and reducing sugars

9. Determination of vitamin C in given food sample

10. Determination of diastase enzyme activity

11. Identification of pigments in a given food sample

12. Visit to hospital/slide show on various nutritional deficiency disorders

Note: Wherever necessary equipment are not available students may be demonstrated
that topic in relevant industry or in any other institute.

INSTRUCTIONAL STRATEGY
This is one of the basic subjects for the diploma holders in food technology. Teacher
should design appropriate tutorial exercises for the students. Students may be given
sufficient practice on different experiments, individually, under the guidance of teacher.
Teachers may also prepare charts and slides. Student may be taken to industry for
showing different tests.

2
RECOMMENDED BOOKS

1. Essentials of Food and Nutrition by Swaminathan Vol. I and II, Health Kalyani
publishers, New Delhi
2. Food Chemistry by LH Meyer, Van Nostrand Reinhold Co. New York ...
3. Hand book of Analysis of Fruits and Vegetables by S. Ranganna, Tata Me
Graw- Hill. Publishing Company, New Delhi
4. Biochemistry by Mohinder Singh, Sejwal Publisher. New Delhi
5. Introduction to Biochemistry by Braverman, Elsevier Scientific Publishing
6. Food Chemistry by Linhinger, CBS Publishers, Delhi ...
7. Food Chemistry by FANNEMA,
8. Hand Book of Food & Nutrition by Swaminathan, Narosa Publishing House, New
Delhi
9. A Text Book of Biochemistry A.V.S.S. Rama Rao, U B S Publishers, New Delhi
10. A Text Book of Biochemistry A.K.Berry, Narosa Publishing House
11. Nutrition & Dietetics by Joshi, Tata McGraw-Hill Education, New Delhi
12. Clinical Dietetics and Nutrition by Antia & Abraham, Oxford University Press,
USA
13. Chemical Changes in Food During Processing by Richardson, John W. Finley ...
Avi Publishing Co Inc.
14. Fundamentals of Food & Nutrition by Sumati R. Mudambi, Published by New
Age International (P) Ltd.,
15. Nutrition & Dietetics by Rose
16. Food science by Sri Laxmi, New Age International Publishers, New Delhi
17. Food chemistry (Narosa publication) by H.K. Chopra and P.S. Panesar (2010),
Published By Morgan & Claypool

3
 1.2 FOOD MICROBIOLOGY
L T P
3 - 2
RATIONALE

The main objectives of this subject is to develop knowledge and skills in the students in
the following major areas:
a) the nature of micro-organisms found in food
b) techniques to assess the growth of micro-organisms
c) nature of useful micro-organisms
d) techniques to identify the micro-organisms

The basic knowledge and skills about these aspects are essential to understand other
subject areas and for the application of microbiological considerations required in the
food preservation and processing technology.

DETAILED CONTENTS
1. Introduction

Classification of living system: Whittaker’s five Kingdom concept. Definition of

Microbiology. Classification of microorganisms (Unicellular, Multicellular,
Prokaryotes, Eukaryotes). Cell and cell organelles ( including ribosomes,
mitochondria, endoplasmic reticulum, vacuoles, etc) – their functions

2. Pure Culture
Streak plating, pour plating, spread plating, serial dilution technique, Isolation and
preservation – lyophilization, slant method, liquid nitrogen method

3. Microbial Growth

Growth curve and its different phases, Synchronous growth, factors affecting
microbial growth, generation time-their significance

4. Bacteria

Structure size and shape. Types depending upon different requirements. Gram
positive and negative bacteria. Mode of reproduction.

5. Fungi

Yeast and moulds –structure: their growth requirements, mode of reproduction, its
importance.

4
Microbiology of Food products:

Microbiology of milk and milk products like cheese, butter, Ice-cream, milk powder .
Microbiology of meat, fish, poultry and egg products
Microbiology of fruits and vegetable products like jam, jelly, sauce, juice
Microbiology of cereal and cereal products like bread,
Microbial spoilage of foods – food borne pathogens, food poisoning, food infection and
intoxication

LIST OF PRACTICALS
(An institute may choose 5 from each section)

Basic:

Study of microscope; Study of yeast, moulds and bacteria under Microscope

Size determination of microorganisms under microscope
Media preparation for fungi and bacteria
Methods of sterilization - dry heat and moist heat; Preparation of glass-wares for
sterilization.
Aseptic transfer of culture
Enumeration of bacteria in the media by pour plating, spread plating and streaking
techniques
Measurement of cell number in a culture
Simple staining of bacteria; Differential staining: Gram staining of bacteria.; Capsule
staining

Food Microbiology:

Study of the microbiological quality of milk by MBR test

Estimation of total microbial bacterial plate count of food sample by direct microscopic
and SPC method

Estimation of total microbial count of yeast and mould

Estimation of total microbial count of (a) milk products (b) fruits and vegetable products
(c) meat, fish and poultry products (d) water (e) surface (f) air (g) workers (h) canned
foods

Study of the growth curve of micro-organisms

Demonstration of effect of different anti-microbial agents i.e. (a) high and low
temperature (b) UV radiation and (c) chemical preservatives on the growth of microbes

5
INSTRUCTIONAL STRATEGY

This being one of the most basic subjects for the students of food technology, the teachers
should lay a lot of emphasis on explaining the facts, concepts, principles and procedures
involved in various topics. The students should be given appropriate tutorial exercises.
Teachers should made use of chart and other appropriate media to support classroom
instruction. Emphasis during the practical session should be on performance by
individual students and teacher should develop instructional manual for various exercises
to facilitate the students. Visits to some of the local industries and quality control centers
may be arranged to demonstrate various aspects of basic microbiology to the students.
Experts may be invited to deliver lecturers on latest developments in the field.

RECOMMENDED BOOKS

1. Essentials of Microbiology by KS Bilgrami; CBS

2. Food Microbilogy by WC Frazier; Tata McGraw Hill
3. Modern Food Microbilogy by James M Jay; CBS
4. Bacteriology by Sale
5. Standard Methods for Waste Water Analysis by APHA
6. Basic Food Microbilogy: Bannett , Chapman and Hall
7. Food Microbiology by M.R. Adams
8. Hand Book of Microbiology by Bisen
9. Text Book of Fungi by Sharma

6
 1.3 PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

L T P
4 – 2
RATIONALE

In this subject, students are exposed to various techniques of food preservation such as
low temperature, high temperature, moisture removal, chemicals and radiation
preservation. Relevant skills will also be imparted through this subject

DETAILED CONTENTS

1. Scope and trends in food industry

Status of Indian food industry with emphasis on State of Punjab. Definition of

food – food technology, food science, food preservation and food engineering –
basic considerations. Importance of food processing and preservation.
Classification of foods on the basis of shelf life, pH, origin; Different types of
food spoilage viz. microbiological, bio-chemical, chemical, physical and their
effects on food quality, principles of food preservation

2. Preservation by sugar and salt

Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF)

3. Preservation by Low Temperature

Low temperature required for different foods – refrigeration – refrigeration load,

refrigeration systems; slow and fast freezing, freezing process; types of freezer
advantages and disadvantages of freezing; storage and thawing of frozen food

4. Preservation by High Temperature

Pasteurization, Sterilization, Canning: their Definition, Method, advantages and

disadvantages,

5. Moisture Removal

Evaporation, concentration, drying and dehydration, types of dryers, advantages

and disadvantages, selection of dryers,

6. Food Additives including Chemical Preservatives-

7
 Classification, functions and uses in foods

7. Preservation of foods by Radiation – Irradiation of foods, Radiation doses for

spices, onions, potatoes and meat. Concept of microwave heating effect on food
quality

LIST OF PRACTICALS
(Any 10)

1. Study of changes in fruits/vegetables during storage

2. Peeling of fruits and vegetables

3. Preparation of brine and syrup

4. Blanching of seasonal fruits and vegetables

5. Dehydration of fruits & vegetables

6. Preparation of fruit bars

7. Freezing of seasonal vegetables, meat and fish products

8. Preparation of Jam, Jelly & squash

9. Pickle preparation

10. Storage of frozen products

11. Visit to fruits and vegetable industry to see above operations

8
INSTRUCTIONAL STRATEGY

This being one of the most basic subjects for the students of food technology, the teachers
should lay a lot of emphasis on explaining the facts, concepts, principles and procedures
involved in various topics. The students should be given appropriate tutorial exercises.
Teachers should make use of chart and other appropriate media to support classroom
instruction. Emphasis during the practical session should be on performance by
individual students and teacher should develop instructional manual for various exercises
to facilitate the students. Visits to some of the local industries and quality control centers
may be arranged to demonstrate various aspects of food technology and preservation and
principles involved therein to the students. Experts may be invited to deliver lecturers on
latest developments in the field.

RECOMMENDED BOOKS

1. Food Science by NN Potter, CBS publishers, New Delhi

2. Technology of Food Preservation by Desrosier, The Avi Publishing Company, Inc.,
Westport
3. Principles of Food Science Vol. – I by Fennema, Karrel, McGraw-Hill Book
Company, New York
4. Preservation of Fruits and Vegetables by Girdhari Lal, Sidhapa and Tandon, CBS
Publishers, Delhi
5. Hand book of Analysis of Fruits and Vegetables by S Ranganna, Tata Me Graw-
Hill. Publishing Company, New Delhi
6. Fruits and Vegetable Processing by Cruss, Oxford and IBH Publishing Co., New
Delhi
7. Food Science by Mudambi, New Age International Pvt Ltd Publishers, New Delhi
8. Basic Food Preparation( Manual)
9. Fruit & Vegetable Processing by Bhatt, Verma, Tata Mc Graw Hill Publishing
Company Limited,. New Delhi
10. Commercial Vegetable Processing by Woodroof, vannostrand Reinhold, New York
11. Preservation of Fruits & Vegetables by IRRI, Oxford & IBH Publishing, New Delhi
12. Food Canning Technology by Larcousse & Brown
13. Food Composition & Preservation by Bhawna Sabarwal, Commonwealth
Publishers 1999, New Delhi.
14. Food Preservation by S.K. Kulshrestha, vikas publishing house Pvt. Ltd., New
Delhi
15. Processing Foods by Oliverra, CRC Press, New York
Principles & Practices for the Safe Processing of Foods by Heinz, H J Heinz
Company, UK

9
 1.4 FOOD ANALYSIS AND QUALITY CONTROL
LTP
4–2
RATIONALE

In the production of processed foods, one of the important aspects is to assure quality.
This subject is introduced in the curriculum to impart knowledge and skills in the
students related to
various food quality parameters/systems, techniques of food analysis, food laws and
standards

DETAILED CONTENTS
1. Introduction
1.1. Principle behind different methods of proximate analysis of:
1.1.1. Moisture
1.1.2. Ash
1.1.3. Crude Fat
1.1.4. Crude Protein
1.1.5. Crude Fibre
1.1.6. Total Carbohydrates
1.2. Concept, objectives and need of
1.2.1. quality,
1.2.2. quality control and
1.2.3. quality assurance
1.2.4. TQM (Total Quality Management) and
1.2.5. TQC (Total Quality Control),
1.2.6. plan and methods of quality control

2. Sampling
2.1. Definition of sampling,
2.2. purpose,
2.3. sampling techniques requirements and
2.4. sampling procedures for
2.4.1. liquid,
2.4.2. powdered and
2.4.3. granular materials

3. Physicochemical and mechanical properties

3.1. Colour,
3.2. gloss,
3.3. flavour,
3.4. consistency,
3.5. viscosity,
3.6. texture and their relationship with food quality

10
4. Sensory quality control
4.1. Definition,
4.2. objectives,
4.3. panel selection and their training,
4.4. subjective and objective methods,
4.5. interpretation of sensory results in statistical quality control,
4.6. consumer preferences and acceptance

5. Food Laws and Regulations in India

5.1. Objectives,
5.2. requirements and
5.3. benefits of food grades and
5.4. Agencies and standards
5.4.1. BIS (Bureau of Indian Standards),
5.4.2. AGMARK (Agricultural Marketing Board),
5.4.3. PFA (Prevention of Food Adulteration Act),
5.4.4. FSSA (Food Safety and Standards Act),
5.4.5. FPO (Fruit Products Order),
5.4.6. MoFPI (Ministry of Food Processing Industries)
5.4.7. ISO (International Organisation for Standardisation)- Objectives and
principles
5.4.8. CAC (Codex Alimantarious Commission)

6. General Hygiene and Sanitation in food industry

Concepts of:
6.1. GMP (Good Manufacturing Practices),
6.2. GHP (Good Hygienic Practices),
6.3. GLP (Good Laboratory Practices)
6.4. HACCP (Hazard analysis and critical control point)

7. Layout of quality evaluation and control laboratories

LIST OF PRACTICALS

1. Proximate analysis of marketed food products

1.1. Moisture
1.2. Ash
1.3. Crude Fat
1.4. Crude Protein
1.5. Crude Fibre
1.6. Total Carbohydrates

2. Detection of adulterants/ non-permitted food additives in food products viz.

2.1. milk,
2.2. ghee,
2.3. honey,

11
 2.4. spices,
2.5. pulses,
2.6. oils,
2.7. sweets, etc.

3. Test of sensory evaluation

3.1. Hedonic scale
3.2. Duo-trio test
3.3. Ranking difference
3.4. Triangle test

4. Detection of basic tastes and their threshold values

5. Consumer acceptability trial
6. Statistical analysis of sensory data
7. Visits to the quality control laboratories of the food industry, educational institutions
and testing centres

INSTRUCTIONAL STRATEGY
This being one of the most important subjects, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit
to various industries. Students may also be exposed to various National and international
standards. Visits to the relevant industry for demonstrating various operations involved in
the food evaluation and quality control is a must. Experts from the industry may be
invited to deliver lectures on the latest technology. Knowledge from pollution control and
devices for the same may be provided to the students. Wherever relevant, students may
be made aware about safety aspects.

LIST OF RECOMMENDED BOOKS

1. Food Analysis by Suzzane Nielsen
2. ISI Handbook of Food Analysis- (18 Volumes in 5 parts)- BIS
3. AOAC- 18th Edition- (CD ROM Edition)
4. Hand Book of Analysis of Fruits and Vegetables by S Ranganna (THM)
5. Food Analysis Theory and Practices by Pomeranz and Meloan (AVI)
6. Quality Control for the Food Industry (Vol. I and II) by Kramer and Twigg (AVI)
7. Laboratory Methods of Sensory Evaluation by Larmond
8. Sensory Analysis by Piggot
9. Hand Book of Food Analysis by S.N. Mahindru
10. The Chemical Analysis of Food and Food Products by Jacobs
11. A First Course in Food Analysis by A.K. Sathe

12
 1.5 BASICS OF ENGG.
LTP
3 - 2

RATIONALE

The main objectives of this subject is to develop knowledge and skills in the
students in the following major areas:
a) Basics of mechanical engg.
b) Basics of electrical engg.
c) Basics of electronics engg.

The basic knowledge and skills about these topics are essential to understand other
subject areas and for the application of Engg. techniques required in the food
preservation and processing technology.

BASICS OF MECHANICAL ENGG.

1. INTRODUCTION 1 hr
 UNITS: Fundamental and Derived units, SI system and CGS system of units,
conversion of units, Dimensions and dimensional formulae of physical quantities

 FORCES: Vectors, Moment of forces, Types of moments and forces, free body
diagram, tension and frictional force.

2. PROPERTIES OF MATTER 1 hr
 Stresses and strains: Concept of load, stress and strain, tensile, compressive, shear
stresses and strains

 Concept of Elasticity, Elastic limit and limit of proportionality

3. MATERIAL SCIENCE 1 hr
 Material, Classification of materials, Thermal, Chemical, Electrical, Mechanical
properties of various materials, Present and future needs of materials.

 METALS AND ALLOYS: Classification of iron and steel. Thermal and physical
properties of iron and steel.

4. THERMODYNAMICS AND FLUID MECHANICS 3 hrs

 Conservation of energy – First Law of Thermodynamics, Statement of the First

Law Describing a thermodynamic system, Conservation of energy for a control
mass or control volume Processes, Examples of energy analysis using the 1st

13
 Law. Second Law of thermodynamics, Engines cycles and efficiency. Heat
transfer Conduction, Convection and Radiation.

 Fluid statics: Equations of fluid motion, Bernoulli’s equation, Conservation of

mass, Viscous effects, Definition of viscosity, No-slip boundary condition,
Reynolds number, Laminar and turbulent flow

BASIC ELECTRICAL ENGINEERING

1.Overview of DC Circuits [2 hrs]

Kirchhoff’s current law and Kirchhoff’s voltage law.,Series and parallel circuit, ohm’s
law. Thevenin’s theorem, Norton’s theorem.

2. Electro Magnetic Induction [2 hrs]

Concept of electro-magnetic field produced by flow of electric current, magnetic circuit,

Concept of magneto-motive force (MMF), flux, reluctance, permeability, analogy
between electric and magnetic circuit. Faraday’s laws of electro-magnetic induction,
principles of self and mutual induction, self and mutually induced e.m.f.

3. Batteries [2 hrs]

Basic idea of primary and secondary cells, Construction, working principle and
applications of Lead-Acid batteries, General idea of solar cells, solar panels and their
applications.

4. AC Circuits [4hrs]

Difference between ac and dc Concepts of: cycle, frequency, time period, amplitude,
instantaneous value, average value, resistive, inductive and capacitive ac circuits.
r.m.s. value, maximum value, form factor and peak factor, Power factor, active and
reactive power and their significance, definition and significance of power factor.

BASIC ELECTRONICS

1.Electronic Components (3 hrs)

Differentiate various types of resistors, capacitors and inductors & their usage.
.
RESISTORS
Concept of resistors, classification of resistors, materials used
for resistors, resistors general specification: - maximum power
rating, tolerance

CAPACITORS
Classification of capacitors, materials used for capacitors,

14
capacitors specification:-capacitor working voltage, fixed
capacitor- construction

INDUCTORS
Faradays laws of electromagnetic induction, self & mutual
inductance

2.Semi conductor diode: (4 hrs)

PN junction diode, mechanism of current flow in PN junction, forward and reverse
biased PN
junction, potential barrier, drift and diffusion currents, depletion layer, concept of
junction
capacitance in forward and reverse biased condition.

3. Study of microwave oven: 3(hrs)

Benefits and safety features
Effects on food and nutrients
Hazards of microwave oven.

LIST OF PRACTICALS

Practicals:

1. Study of electronic components

2. Study of pn junction
3. Study of CRO
4. Study of microwave oven
5. Determination of voltage-current relationship in a dc circuit under specific
Physical condition and to draw conclusions.
6. Familiarization of measuring instruments viz voltmeter, ammeter, CRO,
Wattmeter, multi-meter and other accessories
7. Observation of change in resistance of a bulb in hot and cold conditions, using
voltmeter and ammeter.
8. Charging and testing of a lead - acid storage battery.
9. Demonstration of Heat transfer through conduction convection and radiation.
10. Definition, Basic Quantities and derived quantities of Basic units and derived
Units.

15
11. Classification of about five specimens of materials/ machines parts into
metals and non- metals
12. Study of rigid body, scalar and vector quantities

RECOMMENDED BOOKS

1. Basic Electrical Engg. By Sehdev & Sehdev, Unique Publishers.

2. Basic Electrical Engg. By G.L. Marwaha, Eagle’s Publishers.
3. Basic Electronics Engg. By S.K. Sehdev, Dhanpat Rai Co. Limited.
4. Basic Electronics by Jyotesh Malhotra, Eagle’s Publishers.
5. Thermodynamics by G.S. Aulakh, eagle’s Publishers.
6. Strength of Materials by K.P.S. Chauhan, Eagle’s Publishers.

16
 1.6 COMPUTER APPLICATIONS IN FOOD TECHNOLOGY
LTP
3–2
RATIONALE
The main objective of introducing this subject is to expose the student with fundamental
knowledge on hardware and software of computers. It will also impart knowledge related
to the applications of computation in food industries
DETAILED CONTENTS
1. Introduction
1.1. Introduction to computer and related hardware used in food industry
(Touch Screens, Hand Held Devices, Palm Tops, Barcode Printers and
Scanners, RFID Tags, etc.)
1.2. Word processing and applications
1.3. Email and search engines
1.4. Introduction to various softwares for their application in food technology
(like SAP, justFoodERP, FoodWorks, SERVE, etc.) with relevant case
studies. (Institutes may select any two relevant software)
2. Application of MS Excel in Food Technology

2.1. MS Excel Basics

2.1.1. Introduction to different menus and commands commonly used in
solving problems.
2.1.2. statistical data analysis.
3 Familiarization with the application of computer in some common food industries,
(like milk plant, bakery, fruit and vegetable processing, etc.) starting from the
receiving of raw material up to the storage and dispatch of finished product with
relevant case studies. This may be done through industry visits.

4. Basic Introduction to CAD (Computer Aided Designing), CAM (Computer Aided

Manufacturing), and application of different softwares (like AutoCAD, Pro-E, Google
Sketchup, etc.) in the same. (Institute is required to have at least one)

17
5 Basic Introduction to Application of computers in instrumentation and process control
of food industry, inventory control and management in food industry using
computers.

LIST OF PRACTICALS
1. Introduction to computer hardware and softwares used in food industry.
2. Problem solving using spread sheet (like MS Excel, etc.).
3. Use of statistical packages (MS Excel, MegaStat Excel Add-In (Free Add-In), ,
etc.) for analysis of data.
4. Use of search engines and online research databases for research on food related
topics.
5. Email communications
6. Use of word processing software (like MS Word) for creating reports and
technical papers
7. Working with chemical and biological structures drawing softwares (like
ChemBioOffice, ChemDraw, etc.)
8. Familiarization with software related to food industry (like SAP, justFoodERP,
LIMS (Laboratory Management Information System), etc.
9. Visit to the industries & knowledge of computer application in the same.

INSTRUCTIONAL STRATEGY
This is a practical oriented subject. Teacher should lay emphasis on giving hands on
practice on computers to the students. Latest software in food technology may be
procured and students should be given demonstration and practice on the same. The
relevant theory may be given along with practical exercises. Some of the experts from
industries may be invited to deliver lectures and demonstration.

RECOMMENDED BOOKS
1. Computer Applications in Food Technology: Use of Spreadsheets in Graphical,
Statistical and Process Analysis by R. Paul Singh, AP.
2. Computer Applications in Food Technology by Vedpal Yadav, i-proclaim.com.

18
 3. Statistical Quality Control for the Food Industry by Merton R. Hubbard (Kluwer
Academic)
4. MS Excel Video Tutorials on http://www.youtube.com (Recommended channel is
ExcelIsFun).
5. MS Excel for Dummies.
Manuals of MS office

19
 1.7 WORKSHOP TECHNOLOGY AND PRACTICE

L T P
- - 4
RATIONALE

In order to have a balanced overall development of diploma engineers, it is necessary to

integrate theory with practice. General workshop practices are included in the
curriculum in
order to provide hand on experience about use of different tools and basic manufacturing
practices.

This course aims at developing general manual and machining skills in the students.
Besides above, the development of dignity of labour, precision, safety at work place,
team working
and development of right attitude are the other objectives.

DETAILED CONTENTS (PRACTICALS)

The following shops are included in the syllabus:

1. Carpentry and Painting Shop -I
2. Fitting Shop – I
3. Welding Shop - I
4. Electric Shop – I
5. Smithy Shop – I or Electronic Shop - I
6. Sheet Metal Shop - I

Note:
1. The branches e.g. Civil Engineering, Electrical Engineering, Mechanical
Engineering, Mechanical (RAC), Production Engineering, Industrial Engineering
And Food Technology will do Smithy Shop –I instead of Electronic shop-I.

2. The branches e.g. Electronics and Communication Engineering, ECE (Spl. in

Microprocessor), Electronics and Telecommunication Engineering,
Instrumentation and Control, Computer Engineering and Information
Technology will do Electronic shop-Iinstead of Smithy Shop-I.

3. The branches e.g Computer Engineering and Information Technology will

Do ONLY Workshop Practice – I. The details are given in their respective
curricula.

4. The instructor is to first explain the introductory part given at the beginning under
each shop followed by demonstration and practice by students.

20
1. Carpentry and Painting Shop-I

1.1 Introduction to various types of wood such as Deodar, Kail, Partal, Teak,
Hollack, Sheesham, Champ,etc. ( Demonstration and their identification).
1.2 Demonstration, function and use of commonly used hand tools. Care,
maintenance of tools and safety measures to be observed. Job I Marking,
sawing, planning and chiseling & their practice.
1.3 Introduction to various types of wooden joints, their relatives advantages
and uses. Job II Preparation of half lap joint Job III Preparation of Mortise
and Tenon Joint
1.4 Demonstration of various methods of painting wooden items
Job IV Preparation of surface before painting including primar coat
Job V Painting practice by brush/roller/spray

2. Fitting Shop-I

2.1 Introduction to fitting shop tools, common materials used in fitting shop,
identification of matertials. (e.g Steel, Brass, Cooper, Alumiminium etc.)
Identification of various sections of steel such as Flat, Angle, Tee
Channel, Bar Girder, Square, Z- Section, etc.
2.2 Description and demonstration of various types of work benches. Holding
devices and files. Precautions while filling.
Job- I Marking of job, use of marking tools and measuring instruments.
Job-II Filing a dimensioned rectangular or Square piece of an accuracy of
0.25mm
Job III Filing practice ( Production of flat surfaces) Checking by straight
edge.
2.3. Description and demonstration of simple operation of hack-sawing,
demonstration and description of various type of blades and their
specifications, uses and method of fitting the blade.
Job IV Making a cutout from a square piece of MS Flat using Hand
hacksaw.

3. Welding Shop – I

3.1 Introduction to welding and its importance in engineering practice; types

of welding; common materials that can be welded, introduction to welding
equipment e.g.a.c welding set, d.c. rectifier, Electrode holder, elctrides and
their specifications, welding screens andother welding related equipment
and accessories.
3.2 Electric are welding ( ac. And dc.) peacations while using electric arc.
Welding, practice in setting current and volatage for striking proper arc.
Job I Practice of striking arc while using electric arc welding set.
Job II Welding practice on electric arc welding for making uniform and
Straight weld beads.

21
3.3 Various types of joints and end preparation.
Job III Preparation of butt joint by electric arc welding.
Job IV Preparation of lap joint by electric arc welding.
Job V Preparation of corner joint by using electric arc welding.
Job VI Preparation of Tee joint by electric arc welding.

4. Electric Shop-I

4.1 Study, demonstration and identification of common electrical materials such as

wires, cables, switches, fuses, ceiling roses, battens, cleats and allied items, tools
and accessories.
4.2 Study of electrical safety measures and demonstration about use of protective
devices.
Job I Identification of phase, neutral and earth of domestic appliances and their
connection to two pin/three pin,plugs.
Job II Preparation of a house wiring circuit using fuse, switches, socket, holder,
ceiling rose etc. by batten wiring and PVC casing and capping
4.3 Study of common electrical appliances such as electric iron, electric kettle, ceiling
fan, table fan, electric mixer, electric Geyser, desert cooler etc.
4.4 Introduction to the construction of a Lead-acid battery and its working.
Job III Installation of a battery and to connect two or more batteries in series and
in parallel
Job IV Charging of a battery and testing it with the help of hydrometer and Cell
Tester

5. Smithy Shop –I

5.1 Demonstration and detailed explanation of tools and equipment used. Forging
operations in Smithy shop. Safety measures to be observed in the smithy shop.
5.2 Demonstration and description of bending operation, upsetting operation,
description and specification of anvils, swage blocks, hammers etc.
5.3 Demonstration and description of tongs, fullers, swages etc.
Job I To forge a L-Hook.
Job II To prepare a job involving upsetting process
Job III To forge a chisel
Job IV To prepare a cube from a M.S. round by forging method.

OR
5. Electronic Shop -I
5.1 Identification and familiarization with the following tools used in electronic
shop:
Tweezers, Screw drivers (different sizes), Insulated Pliers, Cutter, Sniper,
Philips Screw Driver (Star Screw Driver), L-Keys, Soldering Iron and their
demonstration and uses.

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5.2 Identification and familiarization with the following electronic instruments:
a)Multimeter analog and digital (Three and half digit)
b)Single beam simple CRO, Signal Generator and Function Generator;
function of every knob on t
he front panel
c) Audio-oscillator having sine and square wave output
d) Regulated Power supply --fixed voltage and variable voltage, single output
as well as dual output.
Job I Practice in the use of above-mentioned equipment. For this small
experimental as set up may be done
5.3 Various types of protective devices such as : Wire fuse, cartridge fuse etc. ,
5.4 Identification and familiarization with ear phone speaker connector, telephone
jacks and similar male and female connectors
5.5 Safety precautions to be observed in the electronic shop

NOTE:
Demonstration Boards for the above components should be made.
Job II Cut, strip, join and insulate two lengths of wires/ cables (repeat with
different types of cables/wires)
Job III Cut, strip, connect/solder/crimp different kinds of wires/ cables (including
co-axial and shielded cable) to different types of power/general purpose/Audio
Video/Telephone plugs, sockets, jacks, terminals, binding posts, terminal strips,
connectors. The tasks should include making complete recording/ playback/
antenna/ speaker leads for common electronic products such as Radio, TV, CD
Players, VCD/DVD Players, Cassette Recorder and Players, Hi-Fi equipment,
Hand-set, microphone
Job IV Cut, bend, tin component, Leeds, inserts and solder components (resistor,
capacitor, diodes, transistors, FETs, IFT coils, ICs etc) on a PCB

5. Sheet Metal Shop – I

Introduction to sheet metal shop, use of hand tools and accessories e.g. different
types. of hammers, hard and soft mallet, sheet and wire gauge, necessary
allowance required during job fabrication, selection of material.
6.1 Introduction and demonstration of hand tools used in sheet metal shop.
6.2 Introduction and demonstration of variousmachines and equipment used in
sheet metal shop e.g. Shearing Machine, Bar Folder, Burring Machine,
Turning Machine, Wiring Machine, Setting Down Machine, Forming
Machine , Brake etc.
6.3 Introduction and demonstration of various raw materials used in sheet metal
shop e.g. black-plain sheet, galvanized-iron plain sheet, galvanised orrugated
sheet, aluminium sheets etc.
6.4 Study of various types of Nuts, Bolts, Rivets, Steel Screws etc.
Job I Shearing practice on a sheet using hand shears.

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 a) Practice on making Single riveted lap joint/Double riveted lap Joint.
b) Practice on making Single cover plate chain type, zig-zag type and
single rivetted Butt Joint

RECOMMENDED BOOKS

1. Workshop Technology I,II,III, by S K Hajra, Choudhary and A K Chaoudhary.

Media Promoters and Publishers Pvt. Ltd., Bombay
2. Workshop Technology by Manchanda Vol. I,II,III India Publishing House,
Jalandhar.
3. Manual on Workshop Practice by K Venkata Reddy, KL Narayana et al;
MacMillan India Ltd. New Delhi
4. Basic Workshop Practice Manual by T Jeyapoovan; Vikas Publishing House (P)
Ltd.,New Delhi
5. Workshop Technoogy by B.S. Raghuwanshi, Dhanpat Rai and Co., New Delhi
6. Workshop Technology by HS Bawa, Tata McGraw Hill Publishers, New Delhi

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