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Food Processing Technology
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HOME
ABOUT US
Our Leaders
Profile
Former Principals
Statutory Body
Organogram
College History
Accolades
ACADEMICS
PROGRAMMES
BACHELOR OF ARTS
B.A. Bharatanatyam
B.A. Economics
B.A. English
B.A English Literature And Communication Studies
B.A. French
B A History
B.A. Sociology
B.Com. With Finance And Taxation
Bachelor of Commerce (Self-Financing)
Integrated M.A. Programme in Social Sciences (5 yrs)
BACHELOR OF SCIENCE
B.Sc. Apparel and Fashion Design
B.Sc Nutrition and Dietetics
B.Sc. Botany
B.Sc. Chemistry
B.Sc. Computer Applications [Triple Main]
B.Sc. Home Science
B.Sc. Mathematics
B.Sc Physics
B.Sc Zoology
BCA Cloud Technology and Information Security Management
BSc. Psychology
MANAGEMENT STUDIES
Bachelors of Management Studies – International Business
Postgraduate Diploma in Business Analytics
B.VOC.
B. Voc. Food processing technology
B.Voc. Software Development
DIPLOMA PROGRAMMES (NSQF)
Diploma in Wellness Craft Baker
Diploma in Digital Marketing
Diploma in Garment Making
Interior and Exterior Space Designing
MASTERS OF ARTS
M.A. Bharatanatyam
M.A. Economics
M.A. English
M.A. History (SF)
M.A. Journalism and Mass Communication
M.A. Sociology
M.Com.
Master of Tourism and Travel Management
MASTERS OF SCIENCE
M.Sc. Applied Statistics and Data Analytics
M.Sc. Botany
M.Sc. Chemistry
M.Sc. Child Development
Master’s Programme In Clinical Nutrition And Dietetics
M.Sc. Food Science & Nutrition
Master’s Programme in Fashion Designing
M.Sc. Mathematics
MSc. Physics
M.Sc Psychology
M.Sc. Resource Management and Interior Designing
M.Sc. Zoology (Self Financing)
M.Voc. FOOD PROCESSING TECHNOLOGY
P.G. DIPLOMA
P.G.D.M. Business Analytics
P.G. Diploma in Clinical Nutrition & Dietetics
P.G. Diploma in Fashion Designing
M.PHIL
M.Phil. Botany
M.Phil. English
M.PHIL. Physics
ONLINE PROGRAMME
ADD ON COURSES
RESEARCH- TRACC
Syllabus
Syllabus – P.G.
Syllabus – U.G.
Syllabus – M.Phil.
Programme Outcomes
PSOs,COs & PSO-CO Mapping
UG-2018 Syllabus- SEM I , II, III, IV ,V & VI
Diploma-2020 Syllabus- SEM I &II
Examination
Notifications
Downloads
Departments
Arts
Bharatanatyam
Communicative English
English
Economics
French
Hindi
History
Malayalam
Sociology
Physical Education
Science
Botany
Chemistry
Clinical Nutrition and Dietetics
Computer Applications
Fashion Designing
Home Science
Mathematics and Statistics
Physics
Psychology
Zoology
Management Studies
Commerce
Commerce
Commerce (SF)
Vocational
Food Processing Technology
B.Voc. Software Development
B. Voc. Applied Media Studies
Teresian Centre for Research And Development
Community College
ADD ON COURSES
ADMISSIONS
PROSPECTUS-2022-23
UG Admission
UG Notification 2022-23
Online Application – UG
UG Admissions – Schedule
Allotment List – PD
Allotment List – Cultural
Allotment List – Sports
PG Admission
PG Notification 2022-23
Online Application – PG
PG Admissions – Schedule
Allotment List – Sports
Allotment List – PD
Allotment List – Cultural Quota
IQAC
NIRF
NAAC
NAAC Coordinators
NAAC CERTIFICATES
NAAC CYCLE 4
SSR 2019
IIQA
DVV (Metric Wise) Documents
College News
Events
Toggle Navigation
HOME
ABOUT US
Our Leaders
Profile
Former Principals
Statutory Body
Organogram
College History
Accolades
ACADEMICS
PROGRAMMES
BACHELOR OF ARTS
B.A. Bharatanatyam
B.A. Economics
B.A. English
B.A English Literature And Communication Studies
B.A. French
B A History
B.A. Sociology
B.Com. With Finance And Taxation
Bachelor of Commerce (Self-Financing)
Integrated M.A. Programme in Social Sciences (5 yrs)
BACHELOR OF SCIENCE
B.Sc. Apparel and Fashion Design
B.Sc Nutrition and Dietetics
B.Sc. Botany
B.Sc. Chemistry
B.Sc. Computer Applications [Triple Main]
B.Sc. Home Science
B.Sc. Mathematics
B.Sc Physics
B.Sc Zoology
BCA Cloud Technology and Information Security Management
BSc. Psychology
MANAGEMENT STUDIES
Bachelors of Management Studies – International Business
Postgraduate Diploma in Business Analytics
B.VOC.
B. Voc. Food processing technology
B.Voc. Software Development
DIPLOMA PROGRAMMES (NSQF)
Diploma in Wellness Craft Baker
Diploma in Digital Marketing
Diploma in Garment Making
Interior and Exterior Space Designing
MASTERS OF ARTS
M.A. Bharatanatyam
M.A. Economics
M.A. English
M.A. History (SF)
M.A. Journalism and Mass Communication
M.A. Sociology
M.Com.
Master of Tourism and Travel Management
MASTERS OF SCIENCE
M.Sc. Applied Statistics and Data Analytics
M.Sc. Botany
M.Sc. Chemistry
M.Sc. Child Development
Master’s Programme In Clinical Nutrition And Dietetics
M.Sc. Food Science & Nutrition
Master’s Programme in Fashion Designing
M.Sc. Mathematics
MSc. Physics
M.Sc Psychology
M.Sc. Resource Management and Interior Designing
M.Sc. Zoology (Self Financing)
M.Voc. FOOD PROCESSING TECHNOLOGY
P.G. DIPLOMA
P.G.D.M. Business Analytics
P.G. Diploma in Clinical Nutrition & Dietetics
P.G. Diploma in Fashion Designing
M.PHIL
M.Phil. Botany
M.Phil. English
M.PHIL. Physics
ONLINE PROGRAMME
ADD ON COURSES
RESEARCH- TRACC
Syllabus
Syllabus – P.G.
Syllabus – U.G.
Syllabus – M.Phil.
Programme Outcomes
PSOs,COs & PSO-CO Mapping
UG-2018 Syllabus- SEM I , II, III, IV ,V & VI
Diploma-2020 Syllabus- SEM I &II
Examination
Notifications
Downloads
Departments
Arts
Bharatanatyam
Communicative English
English
Economics
French
Hindi
History
Malayalam
Sociology
Physical Education
Science
Botany
Chemistry
Clinical Nutrition and Dietetics
Computer Applications
Fashion Designing
Home Science
Mathematics and Statistics
Physics
Psychology
Zoology
Management Studies
Commerce
Commerce
Commerce (SF)
Vocational
Food Processing Technology
B.Voc. Software Development
B. Voc. Applied Media Studies
Teresian Centre for Research And Development
Community College
ADD ON COURSES
ADMISSIONS
PROSPECTUS-2022-23
UG Admission
UG Notification 2022-23
Online Application – UG
UG Admissions – Schedule
Allotment List – PD
Allotment List – Cultural
Allotment List – Sports
PG Admission
PG Notification 2022-23
Online Application – PG
PG Admissions – Schedule
Allotment List – Sports
Allotment List – PD
Allotment List – Cultural Quota
IQAC
NIRF
NAAC
NAAC Coordinators
NAAC CERTIFICATES
NAAC CYCLE 4
SSR 2019
IIQA
DVV (Metric Wise) Documents
College News
Events
Interaction With Chefs
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