Under Graduate Programme Duration, Curriculum & Syllabus
Duration :
|
Programme |
Duration
|
|---|---|
|
B.Sc. (Hons.)Horticulture
|
8 Semester
|
Under Graduate Programme Course Curriculum :
SEMESTER WISE COURSE DISTRIBUTION
FIRST SEMESTER
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
FRT 1.1
|
Fundamentals of Horticulture
|
3(2+1)
|
|
2
|
NRMH 1.1
|
Fundamental of Soil Science
|
3(2+1)
|
|
3
|
PHT 1.1
|
Fundamentals of Food andNutrition
|
2(1+1)
|
|
4
|
BSC 1.1
|
Elementary Plant Biochemistry
|
2(1+1)
|
|
5
|
BSC 1.2
|
Principles of Genetics and Cytogenetics
|
3(2+1)
|
|
6
|
BSC 1.3
|
Introductory Microbiology
|
2(1+1)
|
|
7
|
VEG 1.1
|
Tropical and Subtropical Vegetables
|
3(2+1)
|
|
8
|
SSC 1.1
|
Information and Communication Technology
|
2(1+1)
|
|
9
|
SSC 1.2
|
Economics and Marketing
|
3(2+1)
|
|
10
|
SSC 1.3
|
Physical and Health Education
|
1(0+1)(NC)*
|
|
|
|
Total
|
23(14+09)+1*=24
|
SECOND SEMESTER
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
FRT 2.2
|
Plant Propagation and Nursery Management
|
2(1+1)
|
|
2
|
FLA 2.1
|
Ornamental Horticulture
|
2(1+1)
|
|
3
|
NRMH 2.2
|
Soil Fertility and Nutrient Management
|
2(1+1)
|
|
4
|
NRMH 2.3
|
Water Management in Horticultural Crops
|
2(1+1)
|
|
5
|
NRMH 2.4
|
Agro-meteorology and Climate Change
|
2(1+1)
|
|
6
|
PPT 2.1
|
Fundamentals of Plant Pathology
|
3(2+1)
|
|
7
|
BSC 2.4
|
Introductory Crop Physiology
|
2(1+1)
|
|
8
|
BSC 2.5
|
Principles of Plant Breeding
|
3(2+1)
|
|
9
|
SSC 2.4
|
Elementary Statistics and Computer Application
|
3(2+1)
|
|
10
|
SSC 2.5
|
Communication Skills and Personality Development
|
2(1+1)
|
|
11
|
SSC 2.6
|
National Service Scheme/National Cadet Corp
|
1(0+1)(NC)*
|
|
|
|
Total
|
23(13+10)+1*=24
|
THIRD SEMESTER
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
FRT 3.3
|
Temperate Fruit Crops
|
2(1+1)
|
|
2
|
VEG 3.2
|
Temperate Vegetable Crops
|
2(1+1)
|
|
3
|
VEG 3.3
|
Precision Farming and Protected Cultivation
|
3(2+1)
|
|
4
|
FLA 3.2
|
Commercial Floriculture
|
3(2+1)
|
|
5
|
NRMH 3.5
|
Organic Farming
|
2(1+1)
|
|
6
|
PPT 3.2
|
Fundamentals of Entomology
|
3(2+1)
|
|
7
|
PPT 3.3
|
Nematode pests of Horticultural crops and their Management
|
2(1+1)
|
|
8
|
BSC 3.6
|
Elementary Plant Biotechnology
|
2(1+1)
|
|
9
|
BSC 3.7
|
Growth and Development of Horticultural Crops
|
2(1+1)
|
|
|
|
Total
|
21 (12+9)
|
FOURTH SEMESTER
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
FRT 4.4
|
Tropical and Subtropical Fruits
|
3(2+1)
|
|
2
|
FRT 4.5
|
Plantation Crops
|
3(2+1)
|
|
3
|
FRT 4.6
|
Breeding of Fruit and Plantation Crops
|
3(2+1)
|
|
4
|
VEG 4.4
|
Spices and Condiments
|
3(2+1)
|
|
5
|
FLA 4.3
|
Principles of Landscape Architecture
|
2(1+1)
|
|
6
|
PPT 4.4
|
Diseases of Fruit, Plantation, Medicinal and Aromatic Crops
|
3(2+1)
|
|
7
|
PPT 4.5
|
Insect Pests of Fruit, Plantation, Medicinal & Aromatic Crops
|
3(2+1)
|
|
8
|
NRMH 4.6
|
Farm Power and Machinery
|
2(1+1)
|
|
9
|
NRMH 4.7
|
Soil, Water and Plant Analysis
|
2(1+1)
|
|
|
|
Total
|
24 (15+9)
|
FIFTH SEMESTER
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
FRT 5.7
|
Orchard and Estate Management
|
2(1+1)
|
|
2
|
FRT 5.8
|
Dry land Horticulture
|
2(1+1)
|
|
3
|
VEG 5.5
|
Potato and Tuber crops
|
2(1+1)
|
|
4
|
VEG 5.6
|
Breeding of Vegetable, Tuber and Spice Crops
|
3(2+1)
|
|
5
|
PHT 5.2
|
Post-harvest Management of Horticultural Crops
|
3(2+1)
|
|
6
|
NRMH 5.8
|
Weed Management in Horticultural Crops
|
2(1+1)
|
|
7
|
PPT 5.6
|
Diseases of Vegetables, Ornamentals and Spice Crops
|
3(2+1)
|
|
8
|
PPT 5.7
|
Insect Pests of Vegetable, Ornamental and Spice Crops
|
3(2+1)
|
|
9
|
SSC 5.7
|
Fundamentals of Extension Education
|
2(1+1)
|
|
|
|
Total
|
22 (13+9)
|
SIXTH SEMESTER
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
VEG 6.7
|
Seed production of Vegetable, Tuber and Spice Crops
|
3(2+1)
|
|
2
|
FLA 6.4
|
Breeding and Seed Production of Flower and Ornamental Plants
|
3(2+1)
|
|
3
|
FLA 6.5
|
Medicinal and Aromatic Crops
|
3(2+1)
|
|
4
|
PHT 6.3
|
Processing of Horticultural Crops
|
3(1+2)
|
|
5
|
NRMH 6.9
|
Introduction to Major Field Crops
|
2(1+1)
|
|
6
|
NRMH 6.10
|
Introductory Agroforestry
|
2(1+1)
|
|
7
|
NRMH 6.11
|
Environmental Studies and Disaster Management
|
3(2+1)
|
|
8
|
PPT 6.8
|
Apiculture, Sericulture and Lac culture
|
2(1+1)
|
|
9
|
SSC 6.8
|
Horti-Business Management
|
2(2+0)
|
|
10
|
SSC 6.9
|
Entrepreneurship Development and Business Management
|
2(1+1)
|
|
|
|
Total
|
25 (15+10)
|
SEVENTH SEMESTER (Student READY-I)
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
ELP
|
Module-I and Module-II
|
20 (0+20)
|
EIGHTH SEMESTER (Student READY-II)
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
1
|
RHWE
|
Phase - I to Phase VI
|
20(0+20)
|
SUMMARY OF SEMESTER-WISE COURSES AND CREDITS
|
No.
|
Semester
|
No. of gradial courses
|
Total gradial credits
|
No. of
non-gradial courses
|
Total
non-gradial credits
|
|
1
|
First
|
23
|
23
|
01
|
01
|
|
2
|
Second
|
23
|
23
|
01
|
01
|
|
3
|
Third
|
21
|
21
|
00
|
00
|
|
4
|
Fourth
|
24
|
24
|
00
|
00
|
|
5
|
Fifth
|
22
|
22
|
00
|
00
|
|
6
|
Sixth
|
25
|
25
|
00
|
00
|
|
TOTAL
|
138
|
138
|
02
|
02
|
|
|
7
|
Seventh (RAWE)
|
20
|
20
|
00
|
00
|
|
8
|
Eighth (ELP)
|
20
|
20
|
00
|
00
|
|
GRAND TOTAL
|
178
|
178
|
02
|
02
|
|
DEPARTMENT WISE COURSE DISTRIBUTION
Fruit Science
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
1
|
FRT 1.1
|
Fundamentals of Horticulture
|
3(2+1)
|
|
2
|
FRT 2.2
|
Plant Propagation and Nursery Management
|
2(1+1)
|
|
3
|
FRT 3.3
|
Temperate Fruit Crops
|
2(1+1)
|
|
4
|
FRT 4.4
|
Tropical and Subtropical Fruits
|
3(2+1)
|
|
5
|
FRT 4.5
|
Plantation Crops
|
3(2+1)
|
|
6
|
FRT 4.6
|
Breeding of Fruit and Plantation Crops
|
3(2+1)
|
|
7
|
FRT 5.7
|
Orchard and Estate Management
|
2(1+1)
|
|
8
|
FRT 5.8
|
Dry land Horticulture
|
2(1+1)
|
|
|
|
Total
|
20 (12+8)
|
Vegetable Science
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
1
|
VEG 1.1
|
Tropical and Subtropical Vegetable crops
|
3(2+1)
|
|
2
|
VEG 3.2
|
Temperate Vegetable Crops
|
2(1+1)
|
|
3
|
VEG 3.3
|
Precision Farming and Protected Cultivation
|
3(2+1)
|
|
4
|
VEG 4.4
|
Spices and Condiments
|
3(2+1)
|
|
5
|
VEG 5.5
|
Potato and Tuber Crops
|
2(1+1)
|
|
6
|
VEG 5.6
|
Breeding of Vegetable, Tuber and Spice Crops
|
3(2+1)
|
|
7
|
VEG 6.7
|
Seed Production of Vegetable, Tuber and Spice Crops
|
3(2+1)
|
|
|
|
Total
|
19 (12+7)
|
Floriculture and Landscape Architecture
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
1
|
FLA 2.1
|
Ornamental Horticulture
|
2(1+1)
|
|
2
|
FLA 3.2
|
Commercial Floriculture
|
3(2+1)
|
|
3
|
FLA 4.3
|
Principles of Landscape Architecture
|
2(1+1)
|
|
4
|
FLA 6.4
|
Breeding and Seed Production of Flower and Ornamental Crops
|
3(2+1)
|
|
5
|
FLA 6.5
|
Medicinal & Aromatic plants
|
3(2+1)
|
|
|
|
Total
|
13 (8+5)
|
Post-harvest Technology
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
1
|
PHT 1.1
|
Fundamentals of Food & Nutrition
|
2 (1+1)
|
|
2
|
PHT 5.2
|
Post-harvest Management of Horticultural Crops
|
3(2+1)
|
|
3
|
PHT 6.3
|
Processing of Horticultural Crops
|
3(1+2)
|
|
|
|
Total
|
8 (4+4)
|
Plant Protection
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
1
|
PPT 2.1
|
Fundamentals of Plant Pathology
|
3(2+1)
|
|
2
|
PPT 3.2
|
Fundamentals of Entomology
|
3(2+1)
|
|
3
|
PPT 3.3
|
Nematode Pests of Horticultural Crops and their Management
|
2(1+1)
|
|
4
|
PPT 4.4
|
Diseases of Fruit, Plantation and Medicinal and Aromatic Crops
|
3(2+1)
|
|
5
|
PPT 4.5
|
Insect Pests of Fruit, Plantation, Medicinal and Aromatic Crops
|
3(2+1)
|
|
6
|
PPT 5.6
|
Diseases of Vegetable, Ornamental and Spice Crops
|
3(2+1)
|
|
7
|
PPT 5.7
|
Insect Pests of Vegetable, Ornamental and Spice Crops
|
3(2+1)
|
|
8
|
PPT 6.8
|
Apiculture, Sericulture and Lac Culture
|
2(1+1)
|
|
|
|
Total
|
22 (14+8)
|
Natural Resource Management
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
NRMH 1.1
|
Fundamentals of Soil Science
|
3(2+1)
|
|
2
|
NRMH 2.2
|
Soil Fertility and Nutrient Management
|
2(1+1)
|
|
3
|
NRMH 2.3
|
Water Management in Horticultural Crops
|
2(1+1)
|
|
4
|
NRMH 2.4
|
Agro-meteorology and Climate Change
|
2(1+1)
|
|
5
|
NRMH 3.5
|
Organic Farming
|
2(1+1)
|
|
6
|
NRMH 4.6
|
Farm Power and Machinery
|
2(1+1)
|
|
7
|
NRMH 4.7
|
Soil, Water and Plant Analysis
|
2(1+1)
|
|
8
|
NRMH 5.8
|
Weed Management in Horticultural Crops
|
2(1+1)
|
|
9
|
NRMH 6.9
|
Introduction to Major Field Crops
|
2(1+1)
|
|
10
|
NRMH 6.10
|
Introductory Agroforestry
|
2(1+1)
|
|
11
|
NRMH 6.11
|
Environmental Studies and Disaster Management
|
3(2+1)
|
|
|
|
Total
|
24 (13+11)
|
Basic Sciences
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs.
|
|
1
|
BSC 1.1
|
Elementary Plant Biochemistry
|
2(1+1)
|
|
2
|
BSC 1.2
|
Principles of Genetics and Cytogenetics
|
3(2+1)
|
|
3
|
BSC 1.3
|
Introductory Microbiology
|
2(1+1)
|
|
4
|
BSC 2.4
|
Introductory Crop Physiology
|
2(1+1)
|
|
5
|
BSC 2.5
|
Principles of Plant Breeding
|
3(2+1)
|
|
6
|
BSC 3.6
|
Elementary Plant Biotechnology
|
2(1+1)
|
|
7
|
BSC 3.7
|
Growth and Development of Horticultural Crops
|
2(1+1)
|
|
|
|
Total
|
16 ( 9+7)
|
Social Sciences
|
No.
|
Course No.
|
Name of Course
|
Credit Hrs
|
|
|
1
|
SSC 1.1
|
Information and Communication Technology
|
2(1+1)
|
|
|
2
|
SSC 1.2
|
Economics and Marketing
|
3(2+1)
|
|
|
3
|
SSC 1.3
|
Physical and Health Education (NC)*
|
1(0+1)*
|
|
|
4
|
SSC 2.4
|
Elementary Statistics and Computer Application
|
3(2+1)
|
|
|
5
|
SSC 2.5
|
Communication Skills and Personality Development
|
2(1+1)
|
|
|
6
|
SSC 2.6
|
NSS/NCC(NC)*
|
1(0+1)*
|
|
|
7
|
SSC 5.7
|
Fundamentals of Extension Education
|
2(1+1)
|
|
|
8
|
SSC 6.8
|
Horti-Business Management
|
2(2+0)
|
|
|
9
|
SSC 6.9
|
Entrepreneurship Development and Business Management
|
2(1+1)
|
|
|
Total
|
16 (10+6)+2*=18
|
|||
|
Grand Total
|
82 + 56 + 2* =140
|
|||
STUDENT READY-EXPERIMENTAL LEARNING PROGRAMME / ELP + RHWE (0+40)
Practical
Students will practically gain hands on expertise for a semester in any two options out of commercial horticulture, protective cultivation of high value horticulture crops, processing of fruits and vegetables for value addition, floriculture and landscape gardening, production of bioinputs-biofertilizers and biopesticides, mass multiplication of plants and bio-molecules through tissue culture, mushroom culture and bee keeping. In one semester students will be working with horticulture farmers/horticulture based industries in collaboration with developmental departments, extension functionaries, input suppliers, marketing and procurement functionaries, processing industries.
Student Ready Programme
|
Sl. No.
|
Activity
|
Credits Hrs
|
|
1
|
Experiential learning (Professional Package)
|
0+20
|
|
2
|
RHWE& Placement in Industries
|
0+20
|
|
|
Total
|
0+40
|
STUDENT READY - I : EXPERIENTIAL LEARNING PROGRAMME (SEVENTH SEMESTER) (0+20)
Professional Packages Hands on Training /Experimental Learning Modules: Final year B.Sc. (Hons.) Horticulture students can select two modules under STUDENT READY- Experiential Learning programme depending on the facilities available at the college.
1. Commercial Horticulture
2. Protected cultivation of high value Horticulture crops
3. Processing of fruits and vegetables for value addition
4. Floriculture and landscape architecture
5. Bio-inputs: Bio-fertilizers and bio-pesticides
6. Mass multiplication of plant and molecules through tissue culture
7. Mushroom culture
8. Bee keeping
I. Module-I. Protected Cultivation of high Value Horticulture Crops
Visit to commercial polyhouses, Project preparation and planning. Specialised lectures by commercial export house. Study of designs of green- house structures for cultivation of crops. Land preparation and soil treatment. Planting and production: Visit to export houses; Market intelligence; Marketing of produce; cost analysis; Visit to export houses; Market intelligence; Marketing of produce; cost analysis; institutional management. Report writing and viva-voce.
II. Module-II. Commercial Production of Horticulture Planting Materials
Nursery production of fruit crops: Raising of rootstocks, grafting and budding of rootstocks, management of grafted plants, plant certification, packaging and marketing, quality control. Nursery production of ornamentals: Production of plantlets, production of potted plants, management and maintenance, sale and marketing. Protected cultivation of vegetables and flowers: Nursery raising/procurement and transplanting, management and maintenance of the crop, postharvest handling, quality control and marketing. Report writing and viva-voce.
III. Module-III. Post-Harvest Technology for value addition in Horticulture
Planning and execution of a market survey, preparation of processing schedule, preparation of project module based on market information, calculation of capital costs, source of finance, assessment of working capital requirements and other financial aspects, identification of sources for procurement of raw material, production and quality analysis of fruits and vegetables products at commercial scale, packaging, labelling, pricing and marketing of product. Report writing and viva-voce.
IV. Module-IV. Floriculture and landscape gardening
Preparation of project report, soil and water analysis, preparation of land and layout. Production and Management of commercial flowers. Harvesting and postharvest College of Horticulture 55 handling of produce. Marketing of produce, Cost Analysis, Institutional Management, Visit to Flower growing areas and Export House, Attachment with private landscape agencies. Planning and designing, site analysis, selection and use of plant material for landscaping. Formal and informal garden, features, styles, principles and elements of landscaping. Preparation of landscape plans of home gardens, farm complexes, public parks, institutions, high ways, dams and avenues. Making of lawns, use of software in landscape. Making of bouquets, button hole, wreath, veni and gazaras, car and marriage palaces. Dry flower Technology (identification of suitable species, drying, packaging and forwarding techniques). Report writing and viva-voce.
V. Module-VI. Bio-inputs: Bio-fertilizers and bio-pesticides
Isolation and pure culture establishment of fertilisers and bio-pesticides. Culture methods and substrates. Scale of methods for bio-fertilizers and bio-pesticides. Substrate preparation and mixing techniques. Quality analysis of bio-fertilizers and bio-pesticides. Testing the final product in small scale level. Storage, marketing and cost analysis of biofertilizers and pesticides. Report writing and viva-voce.
VI. Module-V. Mass multiplication through tissue culture in Horticulture Crops
Preparation of sock solutions of tissue culture media. Preparation of solid media and liquid media. Initiation of in vitro culture and multiplication (preparation of explant, inoculation and culturing) (crop to selected). Sub-culturing, Hardening and establishment, Initiation of callus cultures – suspension cultures, Induction of selected biomolecules in callus, Harvesting and extraction of biomolecule, Marketing and cost analysis. Report writing and viva-voce. Batch of student can select two modules under STUDENT READY- Experiential Learning Programme depending on the facilities available at the college. Student have to select any two modules from the below listed modules
Experiential learning (Professional Package)
|
Model No.
|
Course No.
|
Title
|
Credit
|
|
1
|
HWE 7.1
|
Protected cultivation of High Valued Horticultural Crops
|
0+10
|
|
HWE 7.1.1
|
Production of High Valued Crops
|
0+6
|
|
|
HWE 7.1.2
|
Post-Harvest Management of High valued Horticultural crops
|
0+4
|
|
|
2
|
HWE 7.2
|
Commercial Horticulture
|
0+10
|
|
HWE 7.2.1
|
Pl. Propagation and Nursery Management
|
0+6
|
|
|
HWE 7.2.2
|
Commercial Production of Horticultural Crops
|
0+4
|
STUDENT READY - II : RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME (EIGHTH SEMESTER) (0+20)
RHWE & Placement in Industries
|
No.
|
Course No.
|
Title
|
Credit
|
|
1
|
RHWE 8.1
|
Orientation phase
|
0+2
|
|
2
|
RHWE 8.2
|
Educational tour
|
0+2
|
|
3
|
RHWE 8.3
|
Village phase
|
0+3
|
|
4
|
RHWE 8.4
|
Research/KVK phase
|
0+5
|
|
5
|
RHWE 8.5
|
Horticultural Industrial phase (Processing units, nurseries, progressive farmers, etc.)
|
0+3
|
|
6
|
RHWE 8.6
|
On campus training phase
|
0+5
|
Marks distributions READY programme
1. Marks distributions of ELP (Seventh Semester)
The HoD will form a committee of three members of the discipline and will evaluate the enrolled students by considering the following aspects.
|
No.
|
Aspects of Evaluation
|
Marks
|
|
1.
|
Work Performance
|
40
|
|
2.
|
Report writing and presentation
|
20
|
|
3.
|
Semester end Examination
|
40
|
|
|
TOTAL
|
100 Marks
|
2. Marks distributions of RHWE (Eight Semester)
|
Sr. No.
|
Aspects of Evaluation
|
Marks
|
|
A.
|
Internal Evaluation
|
|
|
1. Work diary/Assignment
|
10.00
|
|
|
2. Attendance and diligence
|
10.00
|
|
|
3. Performance during placement
|
15.00
|
|
|
4. Group discussion/Presentation
|
15.00
|
|
|
|
Total of A
|
50.00
|
|
B.
|
External Evaluation (Semester End Exam)
|
30.00
|
|
C.
|
Project Work
|
20.00
|
|
|
Total
|
100.00
|