Search results: 2182

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E<span class="highlight">3</span>16-TLE Explo 9 E<span class="highlight">3</span>16-TLE Explo 9 2nd Sem 2021-22 Agri-Fishery II
BTLEd Second Year
E316-TLE Explo 9 E316-TLE Explo 9 2nd Sem 2021-22 Agri-Fishery II
E<span class="highlight">3</span>17-EDU<span class="highlight">3</span>6 E<span class="highlight">3</span>17-EDU<span class="highlight">3</span>6-Building and Enhancing New Literacies Across the Curriculum with Emphasis on the 21st century skills.
BTVTEd Third Year
E317-EDU36 E317-EDU36-Building and Enhancing New Literacies Across the Curriculum with Emphasis on the 21st century skills.
E<span class="highlight">3</span>17-EDU<span class="highlight">3</span>7 E<span class="highlight">3</span>17-EDU<span class="highlight">3</span>7-Assessment of Learning 2
BTVTEd Third Year
E317-EDU37 E317-EDU37-Assessment of Learning 2
E<span class="highlight">3</span>17-PE 11 E<span class="highlight">3</span>17-PE 11 1st Sem 2021-22 Physical Activity Towards Health &amp; Fitness 1
BTLEd First Year
E317-PE 11 E317-PE 11 1st Sem 2021-22 Physical Activity Towards Health & Fitness 1
E<span class="highlight">3</span>18 GEC106 E<span class="highlight">3</span>18 GEC106 ETHICS
BTLEd Second Year
E318 GEC106 E318 GEC106 ETHICS
E<span class="highlight">3</span>18-GEC 10<span class="highlight">3</span> E<span class="highlight">3</span>18-GEC 10<span class="highlight">3</span> 1st Sem 2021-22 Science, Technology &amp; Society
BTLEd First Year
E318-GEC 103 E318-GEC 103 1st Sem 2021-22 Science, Technology & Society
E<span class="highlight">3</span>18-GEC106 E<span class="highlight">3</span>18-GEC106 ETHICS
BTVTEd Second Year
E318-GEC106 E318-GEC106 ETHICS
E<span class="highlight">3</span>18-HE 56 E<span class="highlight">3</span>18-HE 56 2nd Sem 2021-22 Consumer Education
BTLEd First Year
E318-HE 56 E318-HE 56 2nd Sem 2021-22 Consumer Education
E<span class="highlight">3</span>18-HE 64 E<span class="highlight">3</span>18-HE 64 2nd Sem 2021-22 Clothing and Construction
BTLEd Third Year
E318-HE 64 E318-HE 64 2nd Sem 2021-22 Clothing and Construction
E<span class="highlight">3</span>18-SSE 75 E<span class="highlight">3</span>18-SSE 75 2nd Sem 2022-2<span class="highlight">3</span> Human Resource Management (Elective)
BSEd-SS Third Year
E318-SSE 75 E318-SSE 75 2nd Sem 2022-23 Human Resource Management (Elective)
E<span class="highlight">3</span>19-GE ELECTIVE 20 E<span class="highlight">3</span>19-GE ELECTIVE 20 2nd Sem 2021-22 Elementary Statistics and Probability
BTLEd Third Year
E319-GE ELECTIVE 20 E319-GE ELECTIVE 20 2nd Sem 2021-22 Elementary Statistics and Probability
E<span class="highlight">3</span>19-TLE EXPLO 7 E<span class="highlight">3</span>19-TLE EXPLO 7 1st Sem 2021-22 Agri-Fishery Arts I
BTLEd Second Year
E319-TLE EXPLO 7 E319-TLE EXPLO 7 1st Sem 2021-22 Agri-Fishery Arts I
E<span class="highlight">3</span>2-EDU <span class="highlight">3</span>6 BECED 2 EDU <span class="highlight">3</span>6 Assessment of Learning 2
BECED Second Year
E32-EDU 36 BECED 2 EDU 36 Assessment of Learning 2
E<span class="highlight">3</span>2-ENGLISH 101 E<span class="highlight">3</span>2-ENGLISH 101 1st Sem 2021-22 English Language Proficiency 1
BECED First Year
E32-ENGLISH 101 E32-ENGLISH 101 1st Sem 2021-22 English Language Proficiency 1
E<span class="highlight">3</span>2-ST E<span class="highlight">3</span>2-ST- Special Topics( Teaching Multi -age Classes)
BECED Third Year
E32-ST E32-ST- Special Topics( Teaching Multi -age Classes)
E<span class="highlight">3</span>20 E<span class="highlight">3</span>20 ET6<span class="highlight">3</span> INSTRUMENTATION AND PROCESS CONTROL
BTVTEd Third Year
E320 E320 ET63 INSTRUMENTATION AND PROCESS CONTROL
E<span class="highlight">3</span>20 Teaching prof E<span class="highlight">3</span>20 -EDU 46 The Teaching Profession
BTVTEd Third Year
E320 Teaching prof E320 -EDU 46 The Teaching Profession
E<span class="highlight">3</span>20-FSM61 E<span class="highlight">3</span>20-FSM61-Quantity Cookery
BTVTEd Third Year
E320-FSM61 E320-FSM61-Quantity Cookery

This course deals with the preparation of food from the family size to large quantity and the principles involve institutional menu planning. Discussion on recipes, starting with its construction, conversion, standardization and portion control as well as the aspects of sanitation and work simplification are also included.

E<span class="highlight">3</span>20-GEC 109 E<span class="highlight">3</span>20-GEC 109 2nd Sem 2021-22 Understanding the Self
BTLEd Third Year
E320-GEC 109 E320-GEC 109 2nd Sem 2021-22 Understanding the Self
E<span class="highlight">3</span>21-GEC 106 E<span class="highlight">3</span>21-GEC 106 1st Sem 2021-22 Ethics
BTLEd Second Year
E321-GEC 106 E321-GEC 106 1st Sem 2021-22 Ethics
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