Bachelor of Arts in Home Science

• The students should have completed a higher secondary level degree (+2, PCL, or any) in any of the subjects recognized by Tribhuvan University.

This course is designed for 4 years bachelor in Home Science in order to impart theoretical as well as practical knowledge and skills to the students. It covers four areas of Home Science – Food and Nutrition, Child Development, Resource Management and Dress Designing comprising Research Methodology. There are seven major subjects offer in this course such as Fundamentals of Nutrition and Food Science, Fundamentals of Human Development and Family Study, Textile Science and Apparel Design, Fundamentals of Resource Management, Nutritional Biochemistry and Microbiology, Human Physiology, and Research and Academic Writing. In addition, it also introduces two elective subjects – Community Nutrition and Public Health Issues and Basic Concept and Approaches on Early Childhood Development (ECD) according to Tribhuvan University curriculum guidelines. The weightage of each subject for both theoretical as well as practical will be at the ratio of 70:30 (Internal and Practical) respectively.

This curriculum has been designed to produce efficient and competent professionals particularly in the four areas of Home Science. The goal of this course is to produce professionals and experts in a variety of employment settings, including nutrition care, teachers, researchers, nutritionists, community workers, nutrition and child consultants, early childhood development expert, resource management managers, dress designers, and public health workers. The aim of this academic course is to develop skill and knowledge in order to effectively and successfully upgrade the students from bachelor to post-graduate in Home Science.

Learning Objectives of the Course are to:

• Understand the principles of nutrition and food science

• Understand the human development and family study including child right, child labor, girl trafficking and street children

• Explain about fibers, weaving, selection of various fabrics, traditional costumes, fashion cycle and develop skill to make garments

• Manage resources in the family

• Explain about metabolism of nutrients, chemical composition and pH value of different food groups

• Understand micro-organisms and their applications in foods, food preservation, food poisoning, and hygiene

• Understand the anatomy of human physiology and different systems

• Acquire knowledge on research methodology including proposal writing and academic writing

• Understand the basic concept and approaches on early childhood development

• Explain the nutrition issues, food security, nutritional assessment tools, and policies and programs for improving nutrition