Cutting, Tailoring & Dress Making
Cutting, Tailoring & Dress MakingCourse Code no.-605/705 – 606/706Duration of course-1 yrs. & 6 monthsEssential Theory hours-100hrsEssential Practical hours-270hrsIntroduction to the course –Clothing is one of the basic needs of human being people one becoming fashion conscious.With change in fashion & style, the stitching of garment also changes. Hence keeping inview the market demand and change fashion technology, courses on cutting, tailoring &dress making have been suitably designed in the structure of non formal education. Thebeneficiaries are new literates and people with low education levels. Besides in Indiantradition girls/women are expected to know tailoring to fulfill the basic stitchingrequirement at home. Stitching of garments at home is a money saving device for lowermiddle income group. Besides tailoring can be a vocation for self employment.Objective – To provide knowledge & training inUse of tools & equipment used in tailoring tradeSewing terminologyTaking correct body measurementsBasic hand & machine stitchesDesigning, drafting & pattern makingLayout & fabric estimationCutting, tailoring & finishing of garments for children, ladies & gents.Alteration, defects & remedies to fitting problems.Processes of quality centrol, packaging, labeling, marking, costing & promotion.Sourcing of fabrics, trends & relating so servicing process.Skill to construct professional looking garments.Enhancing employability & entrepreneur skills.Entry Qualification-8th Pass/Literate
Competencies : 1.2.3.4.5.6.7.8.9.10.11.12.13.14.Identify and take care of the various tools and equipment used in cutting andtailoring.Identify and practice basic (temporary and permanent) and decorative stitches.Take body measurements (length width and circumference) systematically andfollow necessary precautions.Master the use of swing machine and take care of the machine.Follow precautions while using a machine. Identify and correct the defects in amachine. Identify and correct the defects in a machine.Control of fullness – darts, pleats, gathersMake different types of seams using bias, piping and facing and plackets andMake hook and eye and attach buttons, button hole etc.Select fabric and appropriate colour combinations according to age, tradition.Vocation and personality.Follow rules of pattern making, layout and fabric estimationDesign, draft, pattern making cutting, stitching and finishing of the garments (panty,slip, jhabla, set, frock, gents pyjama, petticoat, churidar pyjama, ladies kurta, salwaretc.)Surface decoration of garments using embroidery, laces, buttons, beads, sequins etc.Fold, iron, pack and cost evaluation of stitched garment.Marking and storing of drafts and patterns for future use.Job opportunities : After completing the course one can get employment in garmentmanufacturing unit or get self employed by opening a tailoring sop or work at home.Wage employment : Can get employment as cutter/tailor/checker/designers in garmentmanufacturing industries/tailoring shops/tailoring units in govt. sector of public sectorslike jails /hospitals etc. can get employments as instructor in educational institutes.Self employment : can open his/her own tailoring shop or can do tailoring work at his/herown house or can take up orders work from factories.Scheme of study –Weightage :--Theory – 15%Practical – 85%Scheme of EvaluationCourse 080Total200200
Passing Criteria : - T - 1 Cutting & TailoringSection A: FoundationUnit Contents1.Introduction toSewing Machine2.Tools andEquipments used intailoring3.Trade Terminology4.MeasurementTaking5.Drafting / PatternMaking6.Basic Stitching7.Construction SkillsTheory- Machine Operation- Different parts ofmachine and theirfunctions.- Safety precautions- Proper maintenance andoilingDescription of various toolsused in tailoring- Drafting tools:- Cutting Tools:- Stitching tools:- Specific terms used indrafting, cutting &stitching- Use of tape formeasurement- Proper / correctmeasurement taking,Precautions- Use of L scale formeasurement- Sequence ofmeasurement- Need for drafting andpattern making- Method of preparingdraft- Preparing pattern cutting- Hand stitches- Machine stitches- Decorative stitches- Knowledge about:- Seams, Drafts, Tucks,Pleats, Buttons Hole,Buttons Hooks andsnage, Eye, Titch buttonsPractical- Operating machine- Removing parts andpractice in refixing- Adjusting the parts forproper functioning- Practice in cleaning andoilingPractice in using- Different Scissors- Shapper, L Scale, ArtCurve, Tracing wheel- Thimble etc.- Practice in using properterms.- Practice in using tape- Taking measurement- Sequencing ofmeasurement.- Use of L scale- Simple drafting- Pattern making- Paper pattern cutting- Preparation of samplepieces of stitches- Preparation of samplepieces using allconstruction skills.
8.Selection of Cloth9.Estimation of Cloth10.Colour concept11.Simple Cutting andStitching- Selection of right type offabric for a particulargarment- How to estimate cloth forgarmentsColour combination forbuttons, thread & cloth- How to mark themeasurements on clothbefore cutting- Leaving margin forinlays and turnings- Skills in StitchingSection B: Cutting & StitchingUnit ContentsTheory1.Construction skills- Use of velcrow & Elastic- Identification of differenttypes of fabric- Estimation by givingvarious measurements- Practicals in selection ofcolour combination(contrast & harmony)- Marking with differentmeasurement- Cutting the cloth as permarking, leaving marginfor inlays and turnings.- Practice in stitching onpaper for straight zigzig, round etc.- Stitching of- Handkerchief / Bib /Pillow cover / Bags /Underwear / QuiltingPractical- Fixing velcrow &- Elastic insetionPractical work onTailoring SkillsDrafting, paper patternStitching of different babymaking, cutting, stitchinggarmentsand finishing of followinggarments: ChildrenStitching of different ladiesGarmentsgarmentsEITHERLadies Garments OrStitching of different gentsBoys / Gants Garmentsgarments7.1 MODULE -II (CODE 606 AND 706) DRESS MAKINGSection A: Advanced Construction SkillsUnit Contents1.Construction skillsTheory- Type of facing, binding- Zip application- Elastic insertion- Design darts, Yokes &midrift- Waist band applicationPracticalPractice in constructionskills
2.Tailoring skills3.Other skills4.Pressing & PackingSkills (Folding)- Notch collar-Roll collarPrecautions to be takenwhile pressing and foldingSection B: Garment Making & Dress Designing1.DesigningDress Designing- Principles & concept2.Pattern Making- Creative pattern making- Types of pattern &Bodice block3.Bodice Blocks4.Manipulation andadjustmentWhat is manipulation /adjustmentDrafting, paper patternmaking, cutting and stitchingof garments:EITHERLadies garmentsORGants garments- Tailor marks- Fittings & alterations- New garments from oldfabric / garments- Pressing of:- Cotton garments- Terene garments- Silk garments- Packing of variousgarments (folding).- Sample makingMeasurement taking- Drafting and patternmaking of followingblocksA. Children:- Basic Bodice Block- Sleeve, Skirt BlockB. Ladies:- Basic Bodice Block- Sleeve / Trouser BlockPractice of:- Dart / Sleeve / Collarmanipulation- Adjustment for differentfigures- Stooping/ flat bust / fullbust- Manipulation & makingvarious creative patternsthrough the blocks in thefollowing:- Children/Ladies/Gantsgarments/Sleeves/Collars
5.Fittings6.Colour ConceptProblems of fitting andcorrection- Colour concept andharmony in designing/ Pockets/ Cuff/ JacketsPractice in correcting patterns- Preparation of samples.
Beauty CultureCourse Code no.-612Duration of course-6 monthsEssential Theory hours-40 (6 months)80 (1yrs.)160 (6 months)320 (1yrs.)Essential Practical hours Introduction to the course –In this modern time, people are concerned about their appearance & thus pay greatattention to their body, dress & makeup. There has been a steep rise in people visitingbeauty parlours/saloons/clinics for taking the services of beauticians for makeup haircutting & setting, application of hair colour/dye etc. Makeup & hair dressing has become apart of daily life special among working girls & women. Thus one can find such parlours inevery locality. This has created a great demand for trained personnel in beauty culture.There are good employment opportunities in this trade.Keeping in view the modern trend in beauty culture & the demand for trained personnel.This cause in beauty culture will contribute immensely. The course include components likemake up, bleaching, hair styling, cutting, dyeing, massage, Mehndi applications etc.Objective – To provide knowledge, information & practice inLatest trends in beauty culture and hair dressingImportance & type of make rehaircare/Cutting/Setting/Styles/Hair dye & swing, Mehndi application.Removing of unwanted hairBody perfection, massage exercises & yogaWork ethics handling different types of clients and mastering appropriatecommunication skills.Concern for health & hygieneDevelop positive attitude, responsibility & accountabilityEntrepreneurshipEntry Qualification-8th class pass/literate
Competencies : 1. Identify and master the use and care of the tools and equipment used for beauty andhair care.2. Develop good working habits and communication skills for business development3. Practice yoga, meditation and dress appropriately as a beautician4. Practice various methods and techniques of massage in facial, pedicure andmanicure.5. Become familiar with the structure of nail, hair and common problems.6. Master the techniques of removal of superfluous hair, by threading, bleaching,waxing (cold and hot0 and depilation7. Shape and arch eyebrows and apply bridal makeup and makeup or variousoccasions and times of day.8. Use of Mehendi colour and dye for colouring hair.9. Practice Mehndi application on hands and feet and Mehndi tatooing.10. Cut, trim, set style, curl and straighten hair.11. Practice head oil massage and shampoo hair.12. Read and follow instructions given for use of various cosmetics and beauty productsand packing.13. Prepare home-made cosmetics especially packs, masks, lotion etc. using easilyavailable herbs and items in the home.14. Follow safe and appropriate working habits.Job opportunities : Wage employment : Can be employed in beauty parlours/saloons/clinics to do thework relating to make up, hair dressing, massage etc.o Can be employed as makeup man/women for performer (artists) intheatre/studios.Self employment : can open own parlors on a small scale to begin with.o Can get job work for bridal make up and Mehndi applicationScheme of study –Weightage :--Theory – 15%Practical – 85%Scheme of EvaluationCourse codeTheory61230Scheme of Examination :PracticalInternalTotal9080200Theory – 1 ½ hrs. Practical – 3 hrs.Passing Criteria : - TheoryPractical40%50%
InternalAggregate40%50%COURSE CONTENTSSection : 1 MAKE UP AND BODY PERFECTIONUnits1.2.ContentsTheoryIntroduction togrooming andevaluationpersonalitydevelopment- Self Analysis of oneselfrelated to personalitygrooming care of your-selfselection of clothing- Social skill- Public relation- Verbal communicationManicure andPedicure--3.Superfluous hairremoval-Practical- Critical analysis of self- Practicing the basics of goodgrooming- Practicing the selection incolour, dresses according toprofession, personality, andoccasion.- Practicing in dealing withcustomers takingappointments on telephoneThe nails structure andRecognize different nail shapesstudy of nails- Practice of using all theEquipment & implementsequipment & implement offor manicure procedure,manicureprecautions & remedies- Preparation of trolley &client- Removal of old nail polish,nail filling pushing, cuttingof cuticles- Massage manipulations forPedicure :fingers & handsMeaning, Procedure- Steaming.Precaution & remedies- Nail polish applicationDiseases / disorders causes - Preparation of client and/ treatmenttrolley- Nail cutting, filling rub bingof feet with scrubber- Massage manipulatingsteamingMeaning and Cause- Practice in threading andMethods of removingpluckingunwanted hair- Preparation of cold waxTypes of waxes, Hot &- Preparation of client andColdtrolley for waxingProcedure / Precaution- Application and removal ofDepilatory methodwax- Use of depilatory cream
4.Bleaching & eyebrow shaping- Bleaching :- meaning & typesPreparation of bleachingMixture- Eye Brow shaping :- Implements, material &supplies used for eye browshaping- Procedure for giving eyebrow shaping by threadingand tweezing- Precuations- Types of Massage :- Facial manipulation- Facial for different types ofskin:Precautions:Make up:- Cosmetics, Implementsand materials used formake up,- Different type of make up:- Corrective make up- Precauations- Preparation of client &Trolley- Preparation of bleachingmixture- Practice in application andremoval of bleachingmixture- Preparation of the client andtray for eye brow shaping- Knowledge of materials andimplements for eye browarching- Use of thread and tweezerfor eye brow shaping- Analysis of skin by tissuepaper- Recognization of skindiseases and disorder- Practice of different massagemanipulation- Use of vibrator for massage- Preparation of client andtrolley for facial- Practice in giving facial fordifferent types of skin.- Preparation of home madeMakeup packs & masks- Use of packs & masksaccording to the skin type- Preparatio of client andtrolley for makeup- Practice in using differenttypes of make up. Make upfor morning evening andbridal.- Practice in giving bodymassage with oil andpowder.- Practice in differentmanipulation used in bodymassage.- Practice in using both handsand vibrator for massage.
6.Body perfectionDifferent Asans:- Definition of good and badposture.- Different techniques usedfor body massage, (hands,Vibrator)- Different Asans for bodyperfection- Yogic Balanced diet- recautionsSection : 2 HAIR CARE AND SETTINGUnit PracticalContents1.Hair and its care Hair- Structure and division ofhair- Types of hair :Diseases / DisorderCauses / Remedies Scalpmassage- Benefits of massage- Types of Shampoo;2.Hair cutting and - Hair shaping instrumentsstylingand their uses:- Basic sectioning for a haircut- Points to be consider whilegiving a cut:Facial shape. Hair texture- Preparation of client andtray- Types of cutStyling- Principles of design- Cosmetics used in settingand styling Types ofstylingTheory- Preparation of client andtrolley- Proper application ofmassage manipulations- Procedure for hot oiltreatment- Preparing the client- Draping procedure- Procedure of rinsing- Handling the implements- Preparing the tray- Sectioning procedure- Preparing the client- Study of hair types, textureand face- Giving a blunt cut,U Cut, Boy cut, Step cut- Preparing the client and tray- Sectioning procedure forroller setting, blow drying,back combing- Setting rollers, Blow drying- Procedure for straighteninghair- Lone hair styling : in varioustypes of braids 4/5 strand,French plait, making,different jura of rolls,interloc, Bridal style
3.Artificial Aids- Meaning & Purpose ofartificial aids- Types- Procedure of cleaning andmaintaining- Setting switches- Fixing of artificial aids4.Colour &Perming- Study of colour Primary &Secondary- Classification of haircolouringVegetable & Chemical haircolour- Material required- Procedure and safetyrecautions for use of dye- Perming- Selecting hair pieces- StylingPlaing BunRolls (2, 3, 4, 5)Interlocks (3, 4, 5, 7, 8, 9 and10)Flower Bun, Plaits- Shampooing and hair pieces- Fixing on head and switchstand- Study of scalp and hair- Selection of colour- Skin test- Preparing of tray & Client- Draping the client- Preparing henna mixture forcolouring purpose /conditioning- Practice in application ofchemical dye- Study of scalp and hair- Preparation / Procedure &precautions to be taken.
Bakery & ConfectionaryCourse Code no.-256Duration of course-1yr.Essential Theory hours-80Essential Practical hours -320Introduction to the course – Baking us also known as dry cooking where heat istransferred to the food by hot air circulating around it. Baking is undertaken in oven tomake cookies, bread, biscuits & cakes. These items are all time favorite with both the youngand old the rural and urban. In the modern times with a great demand for ready to eatfood, the demand for biscuits & cakes has increased many fold.The terms confectionery refers to the icing and toppings done on bakery products and otheritems like chocolates, candies, fillings etc. baking is easy to master hence it is undertakeneasily at home especially to make pizzas, burgers, pastries etc. with an increase in demand,the skill can be used to create interesting food items & also generate income.Objective – To understand the concept of bakery & confectionery & prepare to make it avocationIdentify and take care of relevant tools masking devices equipment & raw materialTo like various types of cakes, biscuits, breads, burgers, Swiss rolls, dough ruts,croissant & Danish pastries.To understand and master baric scientific principles involved in the art of baking &confectionaryTo master the art of decorating cakes with icing (butter, cream, , chocolates, glazeicing)Entry Qualification-8th class passThe credit can be transferred against any oneacademic course of class X.
Competencies : 1. Identify and learn the use and care of various tools, equipment and ingredients usedfor bakery and confectionery.2. Master the different techniques and processes used in bakery & confectionery.3. Make various types of biscuits, cakes, Swiss rolls etc.4. Master the art of decorating the cakes with icing (butter, cream, royal, glace icingetc.)5. Learn the techniques of making pastes, pastries etc.6. Make breads (milk & brown bread), burger, rolls and fruits bun.7. Become familiar with the modern methods of bakery and safety measures involved.8. Identify take necessary steps to overcome the common faults likely to baked goods.9. Develop marketing skills and become an entrepreneur in bakery & confectionery.Scheme of study –Weightage :--Theory – 15%Practical – 85%Scheme of EvaluationCourse code256Theory40Practical60Scheme of Examination:-Passing Criteria: -33%33%33%TheoryPracticalAggregateTheory – 1 ½ hrs.Total200Practical – 3 hrs.Course contentUnit123ContentsIngredients& EquipmentsBiscuitsCakesTheory(a) Classificationperishables, Nonperishables, Semiperishable(b) Selection, storage(hygiene) use(c) Equipment -PracticalMarket survey ofequipment.(a) Classification(b) Basic procedure inproduction(c) Types of biscuits(a) Classification Basicprocedure – usefulBaking various types ofbiscuits.Baking cakes
(b) Tips(c) Faults in bakingcakes - identificationand rectification.(d) Decorative, Nondecorative45IcingPastes and Mixtures6Breads and Bread Rolls7Danish and CroissantPreparing and applyingvarious types of icing.(a)Classification(b)Basic Procedure(c)Tools andequipments(a)(b)‐‐Preparing various typesof pastes and mixtures.(c)‐‐Flaky and PuffItemsPatties, Vol-au-vontKhara Biscuits,Cheese StrawsChouxÉclairs, Cream Rolls,Profit Rolls(a)(b)(c)(a)(b)ClassificationBasic ProceduresVariations of BreadClassificationBasic ProceduresBaking Danish pastrybreads and bread rolls‐Banking Danish pastry s in eachAccounting Procedures(a) Purchasing and salesprocedure(b) Maintenance ofaccounts‐ Journal, ledger‐ Subsidiary booksfinal account etc.(c) Calculation of‐ Selling & costprice,‐ Gross & net profit‐ Taxes, debit notes‐ PreparinginvoicesCalculating selling price,gross profit, net profit.Preparing a simplestatement of account
Preservation of Fruits & VegetablesCourse Code no.-363Duration of course-1yr.Essential Theory hours-40 hrs.Essential Practical hours -260 hrs.Introduction to the course – Our country is blessed with abundance of Fruits & Vegetablecrops. In order to avoid post harvest
Section B: Cutting & Stitching Unit Contents Theory Practical 1. Construction skills - Use of velcrow & Elastic - Fixing velcrow & - Elastic insetion Practical work on Tailoring Skills Drafting, paper pattern making, cutting, stitching and finishing of following garments: Children Garments EITHER Ladies Garments Or
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The themes of pilgrimage and welcome are central to The Canterbury Journey. A lasting part of its legacy will be the new free-to-enter Welcome Centre with dedicated community and exhibition spaces and viewing gallery. The journey to our new centre is underway, to open in 2019. A New Welcome In 2017, the face of the Cathedral has changed .
