ASH 2017 2018 MODIFIED SYLLABUS Comparative 1 Syllabus Mumbai University

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OLD SYLLABUS  HOURS PRACTICALSHIFTED TO
NEW SYLLABUSNEW SYLLABUS 2017-2018 HOURS PRACTICALSHIFTED FROM OLD 
SYLLABUS
SEMESTER I SEMESTER I
USDAV101INTRODUCTION TO THE AVIATION INDUSTRY, AVIATION 
HOSPITALITY, AND GOVERNMENT REGULATORY AGENCIES10 USDAV101 THE AVIATION INDUSTRY 10
UNIT IA INTRODUCTION TO THE AVIATION INDUSTRY 15 USDAV101 UNIT I UNIT I INTRODUCTION TO THE AVIATION INDUSTRY 15 USDAV101‐UNIT IA
1. Civil aviation in India Civil aviation in India
2. Infrastructure and related facilities Infrastructure and related facilities
3. Scheduled airlines Scheduled airlines and Airline alliances
4. Airline alliance Airlines in India
5. Airlines in India Full service carriers and Low cost carriers
6. Full service carriers Corporate jets, charters and passenger jets
7. Low cost carriers Aircraft types
8. Corporate jets and charters
UNIT IB AVIATION HOSPITALITY USDAV103 UNIT I
1.Introduction to civil aviation hospitality
2. Cabin crew profession3. History, origin and milestones of cabin crew profession4. Duties and responsibilities.5. A typical working day of a cabin crew6. Benefits and challenges of the profession
UNIT II PERSONAL DEVELOPMENT AND GROOMING 15 USDAV103 UNIT II UNIT II GOVERNMENT REGULATORY AGENCIES 15 USDAV101‐UNIT III
1. Qualification, Physical requirements, medical fitness Role of Government Regulatory Agencies
2. Grooming. & Etiquette Director General of Civil Aviation (DGCA)
3. Hair styles Civil Aviation Requirements (CAR)
4. Hands and feet Civil aviation rules and authority of Pilot in command
5. Makeup International Civil Aviation Organization (ICAO)
6. Jewellery and other accessories International Air Transport Association (IATA)
7. Perfumes and scent Travel documents for International Travel
8. Dress code and attire Customs and Immigration
UNIT III GOVERNMENT REGULATORY AGENCIES 15 USDAV101 UNIT II UNIT III AVIATION TERMS AND TIME ZONES 15 USDAV103‐UNIT I
1. Role of Government Regulatory Agencies Common aviation terms and abbreviations
2. Director General of Civil Aviation Airport codes and Airline designators
3. Civil Aviation Requirements (CAR) Twenty-four hour clock and Time Zones
4. Civil aviation rules and authority of Pilot in command Greenwich Mean Time (GMT) and Universal coordinated time (UTC)
5. International Civil Aviation Organization (ICAO)
6. International Transport Association (IATA)7. Travel documents for international Travel8. Customs and Immigration
USDAV102 PROFESSIONAL COMMUNICATION SKILLS 10 USDAV102 PROFESSIONAL COMMUNICATION SKILLS-1 20

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UNIT I ENGLISH LANGUAGE (LISTENING AND SPEAKING) 15 USDAV102 UNIT 1 UNIT I ENGLISH LANGUAGE SKILLS (LISTENING AND SPEAKING) 15 USDAV102 UNIT !
Communication Skills: All communication required for plain Types of Listening and Empathetic Listening
English speaking skills viz listening, speaking
[Announcements]Barriers to Listening
Speaking Skills-Pronunciation, Stress, Vocabulary, Comprehensio n,
Fluency and Interaction
UNIT II ENGLISH LANGUAGE (READING AND WRITING) 15 USDAV102 UNIT II UNIT II ENGLISH LANGUAGE SKILLS (READING AND WRITING) 15 USDAV102 UNIT II
All communication required for plain English speaking skills
vizReading and Techniques of Speed Reading
Reading and writing. Creative Writing, Techniques of Writing and Essay Writing
[This will include writing resumes, handling interviews
and Safety procedures]
UNIT III CROSS CULTURAL COMMUNICATION 15 USDAV102 UNIT III UNIT III TRAVEL AND AVIATION COMMUNICATION 15 USDAV102 UNIT III
UNIT III Cross cultural Communication and Influence. USDAV201 UNIT III Travel related communication
2. Managing passenger interactionManaging Passenger interactions-Difficult situations, difficult
passengers
3. Difficult situations, difficult passengers. Passenger complaints
4 Passenger complaints Aviation English
USDAV103AVIATION TERMS AND TIME ZONES, AIRCRAFT 
FAMILIARISATION, AND ROLES AND RESPONSIBILITIES OF AIRLINE STAFF20
USDAV103 AVIATION HOSPITALITY 20
UNIT I AVIATION TERMS & TIME ZONES 15 USDAV101 UNIT III UNIT I INTRODUCTION TO AVIATION HOSPITALITY 15 USDAV101‐UNIT 1B
Aircraft types Introduction to civil aviation hospitality
Passenger jets The Cabin crew profession
Common aviation terms and abbreviations History, origin and milestones of the cabin crew profession
Twenty four hour clock A typical working day of a cabin crew
Time zones Benefits and challenges of the profession
Greenwich mean time and Universal coordinated time
Airport codesAirline designators
UNIT II AIRCRAFT FAMILIARISATION 15 USDAV104 UNIT I UNIT II PERSONAL DEVELOPMENT AND GROOMING 15 USDAV101‐UNIT II
1.Theory of flight and how aircrafts fly Qualification, Physical requirements, medical fitness
2. Visit to an aircraft Grooming for airline duty and interviews
3. Airplane controls and cockpit Hairstyles
4. Aircraft cabin familiarization Care of Hands and feet
5.Aircraft layout terminology Makeup and skin care
6. Aircraft furnishing and systems Jewellery and other accessories
Perfumes and scent
Dress code and attire-tie knots and scarfs

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UNIT III ROLES AND RESPONSIBILITIES OF AIRLINE STAFF 15USDAV103 UNIT 
IIIA/BUNIT IIILIFESTYLE CHANGES, ADAPTATIONS AND HEALTHY
LIVING15 USDAV104‐UNIT IIA
Preparing to undertake a flight Life style changes and coping with them
Preflight briefing Healthy life styles
Prior to passenger boarding Food and nutrition-weight loss and weight gain
Boarding of passengers Exercise and benefits of regular exercise
Special handling of passengers Techniques for getting quality rest
Public announcements Personal health and Effects of lLying
Safety demonstration
During taxiPreparing for take offDuring cruisePreparing for landingAfter landingCritical phases of a flight
USDAV104INFLIGHT SERVICE PROCEDURES, LIFESTYLE CHANGES & AN 
INTRODUCTION TO CHEESE AND DANGEROUS GOODS40 USDAV104 CABIN MANAGEMENT SYSTEMS 30
UNIT I GALLEY EQUIPMENT AND MEAL SERVICE PROCEDURES 15 USDAV104 UNIT II UNIT I AIRCRAFT FAMILIARISATION 15 USDAV103‐UNIT II
Aircraft galleys and equipments Theory of flight and how aircrafts fly
Preflight galley checks Visit to an aircraft
Airline catering and delivery of catering on board Airplane controls and cockpit
Food Service and Hygiene Aircraft cabin familiarization
Types of meals and special meals Aircraft layout terminology
Special meal codes Aircraft furnishing and systems
Meal service, types and service levels USDAV203 UNIT II
Proper handling techniques of galley equipments
UNIT IIA LIFESTYLE CHANGES 15 USDAV103 UNIT III UNIT II GALLEY EQUIPMENTS AND CATERING 15 USDAV104‐UNIT I
Life style Changes and coping with them Aircraft galleys and equipments
Healthy life styles Preflight galley checks
Food and nutrition Airline catering and delivery of catering on board
Exercise and benefits of regular exercise Food Service and Hygiene
Techniques for getting quality rest Types of meals and special meals
Special meal codes
UNIT IIB INTRODUCTION TO CHEESE 15 USDAV203 UNIT III Meal service, types and service levels-service etiquette
1. Cheese. Types, production and service Proper handling techniques of galley equipments
Dry Run
UNIT III DANGEROUS GOODS 15 USDAV204 UNIT III B UNIT IIIA ROLES AND RESPONIBILITIES OF CABIN CREW 15 USDAV103‐UNIT III
1. Dangerous good definitions and classifications Crew Pick up from Residence to the BASE
2. Rules relating to carriage of dangerous goods Preflight briefing at the BASE and Pre-flight checks

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3. Cabin crew procedures for dangerous goods Passenger Boarding and special handling of Passengers
emergency Safety Demonstration
Securing cabin for take off
Inflight meal service Preparing for landingAfter landing proceduresPost flight debriefing
UNIT IIIB PUBLIC ANNOUNCEMENTS-PA
Welcoming passengers
Safety Demo Ad Hoc Announcements Pre- and Post Landing
SEMESTER II SEMESTER II
USDAV201CREW RESOURCE MANAGEMENT 10 USDAV201 USDAV201 PROFESSIONAL COMMUNICATION SKILLS-2 20 USDAV202‐SAME
UNIT I INTERPERSONAL SKILLS 15 USDAV201 UNIT II UNIT IBUSINESS COMMUNICATION AND THE INTERVIEW
PROCESS15 NEW
Team Building Business Communication w.r.t. to all four language skills
Handling communication between crew members Resume Writing
interpersonal skills Verbal Interviews and Group Discussions
Communicating with passengers Picture description and Aptitude Tests
UNIT II ENHANCING CREATIVITY AND RESOURCES 15 USDAV201 UNIT II UNIT II CREW RESOURCE MANAGEMENT 15 USDAV201 UNIT I,II,III
Enhancing Creativity in different areas Personality Types based on Multiple Intelligences and DISC
Utilizing resources for difficult situations. Leadership and Teamwork
Using innate reflexes to handle emergencies Conflict Resolution and Negotiation
Decision makingAir Traffic Services Familiarisation and Visit
UNIT III PERSONALITY TYPES AND CREW RESOURCE MANAGEMENT 15 USDAV201 UNIT II UNIT III CROSS CULTURAL COMMUNICATION 15 USDAV102 UNIT III
Barriers to Communication Major countries around the world
Understanding personality types Cultural Differences and Human Factors
Enhancing free flow of communication between crew Communication based on cultural differences
members and passengers.
Crew resource management
USDAV202 EMERGENCY PROCEDURES IN EVACUATION AND DITCHING 40 USDAV202 SAFETY AND EMERGENCY PROCEDURES 40
UNIT I SAFETY AND EMERGENCY PROCEDURES 15 USDAV202 UNIT 1A UNIT IA GENERAL SAFETY AND EMERGENCY PROCEDURES 15USDAV202‐UNIT1‐
SAME
Emergency situations Emergency situations
Safety and emergency procedures manual Safety and emergency procedures manual
Safety demonstration Safety demonstration and emergency guidelines

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Brace positions Brace positions
Emergency guidelines UNIT IB FIRE SAFETY AND FIRE FIGHTING
1.Classification of fires
2. Cabin fires and common causes3. Lavatory fires4. Smoke evacuation5. Fire fighting, equipments and procedures
UNIT II EVACUATION 15 USDAV202 UNIT II UNIT IIEMERGENCY PROCEDURES IN EVACUATION AND
DITCHING15USDAV202‐UNIT II 
AND III
Planned Evacuation Planned Evacuation
Briefing by the Pilot in Command 2. Briefing by the Pilot in Command
Briefing the cabin crew by Cabin In Charge 3. Briefing the cabin crew by Cabin In Charge
Emergency announcement 4. Emergency announcement
Cabin Preparation 5. Cabin Preparation
Initiating Evacuation 6. Initiating Evacuation
Unanticipated Evacuation 7. Un anticipated Evacuation
1. Evacuation over water
2. Briefing by the Pilot in Command3. Briefing the cabin crew by Cabin In Charge4. Emergency announcement5. Cabin Preparation6. Initiating Ditching7. Survival at Sea4. Emergency announcement5. Cabin Preparation6. Initiating Evacuation7. Un anticipated Evacuation
UNIT III DITCHING 15 USDAV202 UNIT II UNIT III CREW PERSONAL MANAGEMENT 15
1. Evacuation over water 10. Personal safety and security
2. Briefing by the Pilot in Command while travelling and in the hotel
3. Briefing the cabin crew by Cabin In Charge 12. Sightseeing or staying out of the hotel
4. Emergency announcement Hotel Check In Procedure
5. Cabin Preparation How to avoid misuse of Hotel Property
6. Initiating Ditching Managing Forex
7. Survival at Sea International Travelling Dos and Donts
Personal Etiquette including dining and conducting oneself in h otels,
airports and other places.
USDAV203 FIRE SAFETY AND SECURITY PROCEDURES 40 USDAV203 GROUND AND SERVICE PROCEDURES 30
UNIT I FIRE SAFETY AND FIRE FIGHTING 15 USDAV202 UNIT IB UNIT I GROUND PROCEDURES AND TICKETING 15 NEW TOPIC
1.Classification of fires Understanding Reservation procedures

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2. Cabin fires and common causes Online Bookings and Mobile Apps
3. Lavatory fires Customer Services
4. Smoke evacuation
5. Fire fighting, equipments and procedures
UNIT IIDECOMPRESSION 15 USDAV204 UNIT IIA UNIT II TYPES OF SERVICE 15 USDAV104‐UNIT I
1.Asphyxia and its effects All aspects of service procedures
2. Rapid decompression High Tea Service
3. Slow Decompression Breakfast Service
4. Cabin indication for decompression Lunch Service
5. Actions and procedures during decompression Bar and Drinks Service
6. Crew Incapacitation Wet Run
UNIT III AVIATION SECURITY 15 USDAV204 UNIT IIIA UNIT III CHEESE, BEVERAGES AND WINES 15USDAV104‐UNIT 1B 
/USDAV204‐UNIT1B
1. General precautions Cheese. Types, production and service
2. Bomb threats, types, procedures and handling Types of beverages
3. Hijacking, action and procedures Service of beverages
4. Unruly passengers History of wines, wine making and wine producing areas
Service of wines
USDAV204ADAPTATIONS & HEALTHY LIVING, MEDICAL EMERGENCIES AND 
FIRST AID AND AN INTRODUCTION TO WINES AND BEVERAGES40 USDAV204 MEDICAL EMERGENCIES AND AVIATION SECURITY 40
UNIT IA ADAPTATIONS AND HEALTHY LIVING 15 USDAV202 UNIT III UNIT I FIRST AID AND MEDICAL EMERGENCIES 15USDAV204‐UNIT II 
and UNIT III
7. Personal health 1.In-flight medical emergencies
8. Health risks of frequent flying 2.Identification of roles and responsibilities
9. Known effects of frequent flying 3. Symptoms and treatment
10. Personal safety and security 4. Importance of First Aid
11. while travelling and in the hotel 5. Food Poisioning
12. Sightseeing or staying out of the hotel 6. Death on board
13. Preparing for emergency while on duty travel Blood bone pathogens and universal precautions
First aid Practical
UNIT 1B INTRODUCTION TO WINES  AND BEVERAGES 15 USDAV203 UNIT III UNIT IIA DECOMPRESSION 15 USDAV203‐UNIT III
1. History of wines, wine making and wine producing areas 1.Asphyxia and its effects
2.Service of wines 2. Rapid decompression
3. Types of beverages 3. Slow Decompression
4. Service of beverages 4. Cabin indication for decompression
5. Actions and procedures during decompression
6. Crew Incapacitation

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UNIT II MEDICAL EMERGENCIES AND FIRST AID 15 USDAV204 UNIT 1A UNIT IIB USE OF INFLIGHT RESOURCES USDAV204‐UNIT III
1.In-flight medical emergencies Carriage of first aid and physician’s kit on board
2.Identification of roles and responsibilities Use of an on board medical professional
3. Symptoms and treatment Use of in-flight resources
4. Importance of First Aid Reporting to ground services about the nature of emergency
5. Food Poisioning
6. Death on board
UNIT III USE OF INFLIGHT RESOURCES 15 USDAV204 UNIT IIB UNIT IIIA AVIATION SECURITY 15USDAV203‐UNIT III 
/USDAV104‐UNIT III
1. Carriage of first aid and physician’s kit on board 1. General precautions
2.Use of an on board medical professional 2. Bomb threats, types, procedures and handling
3. Use of in-flight resources 3. Hijacking, action and procedures
4. Blood borne pathogens and universal precautions 4. Unruly passengers
5. Reporting to ground services about the nature of UNIT IIIB DANGEROUS GOODS
emergency 1. Dangerous good definitions and classifications
6. First aid Practical 2. Rules relating to carriage of dangerous goods
3. Cabin crew procedures for dangerous goods
emergency