Block-1 Basic Concepts in Nutrition-I Unit 1 Unit 2 Unit 3 – – – Block-2 Basic Concepts in Nutrition-II Unit

Block-1 Processing of Pulses Block 1 Unit 1 Unit 2 – – Block-2 Processing of Soybean Block 2 Unit 3

Block-1 Flour Quality Block 1 Unit 1 Unit 2 – – – Block-2 Fundamentals of Bread Making Block 2 Unit

Block-1 Milling Machines-I Block 1 Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Diagram Technique Block 2

Block-1 Introduction Block 1 Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Controlling Organisms Block 2 Unit 1 Unit

Block-1 Post Harvest Management Block 1 Unit 2 Unit 3 Unit 4 – Block-2 Basic Principles – I Block 2

Block-1 Enterpreneur and Interpreneurship Unit Block-2 Setting up an Enterprise Block-3 Planning for the Enterprise Block-4 Marketing Management of the

Block-1 Quality Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Testing and Evaluation Unit 1 Unit 2

Block-1 Food Preservation by Application of Heat Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Food preservation

Block-1 Introduction Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Controlling Microorganisms Unit 1 Unit 2 Unit