Wednesday, March 17, 2021
Monday, March 15, 2021
HOMESCIENCE ALUMNI- BEST EMPLOYEE AWARDS
TOPIC- ALUMNI BEST EMPLOYEE AWARDS
BATCH-P,Q&R OF HOMESCIENECE DEPARTMENT
ON THE EVENT OF WOMENS DAY THEY RECEIVED BEST EMPLOYEE AWARDS
MRS. SUJATHA (P BATCH)-EXTENSION OFFICER-WOMEN AND CHILD WELFARE
MRS. SARITHA (Q BATCH)-EXTENSION OFFICER-WOMEN AND CHILD WELFARE
MRS. SRAVANTHI (R BATCH)-EXTENSION OFFICER-WOMEN AND CHILD WELFARE
HoScEAP Fortnight Core-7- Guest Speakers
HoScEAP Fortnight Core-5-Pidilite Workshop
Department of Home
Science
ST.Joseph College
for women (A)
Vishakapatnam .
HoScEAP
Pidilite workshop Date :11th
-13th February 2021
A three day workshop on pidilite was
conducted to the 2nd Bsc Home Science students from 11th
to 13th February 2021. The resource person was MRS. I. Aruna kumari.
She is an expert teacher in art and craft. She is working in pidilite industry
from 20 years .Along with the Pidilite arts she prepares marriage articles and
also she do saree paintings. She is extremely hardworking and humble . Pidilite
has been a centre for art as it shows the persons talent in art and crafts. She
conducts workshop often .On the first day of workshop MRS. Aruna mam gave us
instructions regarding the materials and the process of making the articles.
She also told the process of Meenakari painting and stainwood painting.
Meenakari art is a feminine form of “MINOO” is Persian means of heaven. mam
made the students understand easily and work on the process of making the art
.On the second day of workshop lippon bottle painting , mural wood painting and
Thanjavur painting process was explained . Thanjavur painting is a classical
south Indian painting. Which was inaugurated from the town of thanjavur .Mural
art is a piece of art work painted or applied directly on wall celing or other
surface . Mural wood painting and Thanjavur painting models were first made
with the moulds .Students have been using Acrylic colours ,3d outliners for
these works .Bottle art is unique type of creativity arising from reusing the
bottles and transforming them into a piece of art.on the last day of the
workshop MRS.Aruna kumari mam taught the students,glass painting , Madhubani
painting and Lippon painting . For the
glass painting students the glass colours for the colouring of the designs
.glass painting art refers to individual works of art that are substantially or
wholly made of glass.On the lippon painting
different shapes of mirrors are used for the decoration . Students participated
enthusiastically. They learned different patterns of making different art works
using various articles. The workshop was very intresting and creative. Students
can decorate their houses very beautifully by learning this art. They can also
open up their own enterprises and earn their living.
No
of student participants:45
HoScEAP Fortnight Core-4
DEPT OF HOME SCIENCE
ST. Josephs College for Women (A)
HOSCEAP
FOOD
PRESERVATION workshop
Date: 8th-10th Feburary 2021
The objectives of the Workshop were:
1.
To
learn the techniques of food preservation
2. To motivate the students towards entrepreneurship in food preservation
Report:
Department of Home Science SJWC conducted a food preservation
workshop for 2nd year home science students from 8th to 10th of February
2021.The resource person for the workshop was MR.B .Ramo dorai. He conducts
specialized programme in food and nutrition and he is a retired employee of lab
attended of Food and nutrition department ,Andhra University .He has been a
constant guiding light for home science students in teaching about various
practical things in nutrition .MR.Dorai
holds a glorious experience of 38
years in his field and he is extremely humble and hardworking to this date .Food
preservation has been a centre of study for nutrition students as it both saves
food wastage and increase the nutritional value of food .Food preservation is
an ancient technique of conserving food so that it is saved from wastage .Food
has natural chemicals like lycopene of tomatoes ,bromolien of pineapple,
resitrol or alfaresitrol of grapes and
digestive enzymes of papaya which when properly conserved using condiments can
accentuate their functionality and
increase their self life .Foods can be enjoyed even in various seasons . on the
first day of workshop sir gave instructions to the students regarding how it is
important and useful the technique of food preservation . This was followed by
presenting all the food preservation items that the students will be learning
about in this three days workshop. Pineapple pickle was first taught to the students.
His method of instruction is more practical as he made the students work on the
recipe while he was instructing. students were involved in all preparation
activities like cleaning, cutting, washing, drying the pineapple and mix it
with various spices .He then instructed that this pickle recipe was required to
be left for a week after adding oil and sodium benzoate .On the next day of
workshop mixed fruit jam and grape squash were prepared together .The students
learned how to prepare grapes puree and then that was preserved using
chemicals. For the mixed fruit jam different types of fruits were puree and
concentrated with sugar and then that was carefully preserved with addition of
sodium benzoate ,citric acid and for a
better appearance Raspberry red color was added along with addition of
pineapple or mixed fruit essence . To the excitement of students , each one was
served a jam sandwich and this was like a treat after a daylong hard work. On the
last day of workshop MR.Dorai taught the students instant tomato chutney,
tomato ketchup and lemon barley juice .For the lemon barley juice a
concentrated sugar solution was made into, which barley and lemon was added and
later this solution was strained after cooling and preservatives were added. This
makes up a very good and healthy summer cool drink. Tomatoes were jointly cut
for chutney and ketchup. Both the recipes were cooked separately with different
kinds of condiments as required added into them and then preservatives were
mixed into the recipes. There was a difference in their consistency and taste. The
students had noted down the recipes and also participated enthusiastically.
They learned that how easy food preservation is and can be done right from the
vincities of their homes and understood that many times food gets wasted only
because it wasn’t properly preserved. If the food is preserved then it can be
consumed throughout year.
No of student
participants: 45
HoScEAP Fortnight core-3
HoScEAP
Department of Home Science
ST.Joseph College for women (A)
Three day workshop on
Traditional /Millet based sweets
Objectives
1. To learn the technique of
preparing selected traditional sweets .
2. To learn the technique of
preparing selected millet based sweets.
3. To enhance the levels of
appreciation towards traditional sweets and millet based sweets.
4. To create an awareness
about popularizing usage of millets.
Reports
From 8th feburary
to 10th feburary 2021, department of Home Science, ST.Josephs
college for women (A) , Vishakapatnam conducted a traditional /Millet sweets
workshop and it was held as a part of the Entrepreneurship Awareness Program
for 3rd year Home Science students . The resource person for the
workshop was MR. B. Ramo Dorai . As
Traditional sweets are suggested to prepare and eaten once in a while
preferably on festive days, so that they provide multifunctional health benefits,
this is a great method to preserve our culture and heritage as well as take it
down through the generations. Peeking at todays life style and health habits,
many healthy choices can be made while preparing traditional sweets and
delicacies and one of it can be millet sweets.
On 8th feburary
2021 MR . Dorai taught students how to make Ragi laddu the recipe was
demonstrated and students assisted him in the preparation activities. Then the
recipe of mysoor pak was also demonstrated on the same day .The next day i.e 9th
feburary MR.Dorai demonstrated the procedure of millet laddu and bajra laddu ,
the ingredients are the same except the flours vary like bajra flour and millet
flour and students assisted him and they had good time participating in the
making process of sweets .On the last day i.e. 10th February ,Students
in the guidance of Mr.Dorai prepared Rice flakes laddu and Boondi laddu
,students made them deliciously and all the three days they were given every
sweet made in the work shop to taste.
This work shop was very
useful to students, the essence of nutrition and traditional sweets shown
practically to the students. All the recipes made are highly nutritious, with the
cereals like Ragi, Bajra and millets instead of gram flour while following the
same procedure. All the cereals used have high nutritional benefits, they are
major source of energy as well as great amounts of dietary fiber, carbohydrates
and proteins, as well as they are rich in iron and vitamins.
At the end of the workshop as
a token of gratitude, a fruit basket is presented to Mr.Dorai Sir
On the whole, the workshop
was very eventful, interesting and informative.
By learning the preparation
of these sweets, students can invest and start their own interprises making
nutritious and tasty sweets.
No of participants:52
Extension Activity-4/9/2024
Extension Activity-4/9/2024 "As part of National Nutrition Week and an extension activity, our second-year Home Science students cond...
-
Three days workshop on soft toy making Department: HOME SCIENCE Date- 16,17,18TH Feb, 2022 Class/ Target audience III B.SC H.SC ...
-
Guest lecture on Entrepreneurship-Challenges No. of Students: 45 Venue: HSc-1 Date: 15/2/22 We the students 3 rd year home scie...