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Block-1 Administration of Educational Institute Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Supervision, Guidance and Counselling

Block-1 Group Dynamics in Nursing Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Leadership Unit 1 Unit 2 Unit

Block-1 Personnel Management Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 – Block-2 Material Management Block 2 Unit

Block-1 Practical Manual Practical 1 Practical 2 Practical 3 Practical 4 Practical 5 Practical 6 Practical 7

Block-1 Practical Manual Practical 1 Practical 2 Practical 3 Practical 4 – Practical 5 Practical 6 Practical 7 Practical 8

Block-1 Biochemistry Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Nutrition Unit 1 Unit 2 Unit 3

Block-1 Meat Animals Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Abattoir Practices Unit 1 Unit 2

Block-1 Structure of Muscle and Composition of Meat Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6

Block-1 Packaging Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Sensory Evaluation Unit 5 Unit 6 Unit 7 –

Block-1 Eggs and Egg Products Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Fresh Poultry Meat Technology