BSc Home Science Elective a Entrepreneurship Skill Development Practical Syllabus - Mumbai University 2026
This is the Semester 5 syllabus under NEP 2020, in force from the academic year 2026-27. The University still examines the earlier Choice Based papers alongside it: her third-year timetables name that scheme, so check which scheme your exam form names before you revise.
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Syllabus for Elective A - Entrepreneurship Skill Development Practical
Module I: Product/Service Conceptualization
- 1 Product/Service Conceptualization
- i Idea generation with market research using research reports, Consumer survey tools
- ii Project selection and evaluation – Identification and selection of a product based on market demand, competition, and raw material availability.
- iii Assessing the feasibility of production, including evaluating technology, investment needs, and facility requirements.
- iv Perform trial production to assess process feasibility in a home kitchen or incubation center.
- 2 Budgeting for the project
- i Identifying appropriate financial institutions and relevant government schemes to secure funding for the food processing unit.
- ii Evaluate and select suitable financial options, including seed capital, risk capital, bridge loans, or working capital loans.
- iii Apply for long-term loans to cover expenses
- iv Process of registering the business by filing the Entrepreneur’s Memorandum
Module II: Project Implementation
- 1 Executing the proposed plan
- i Product development - conduct trial production and standardize formulations and process parameters, test the nutritional composition of products for accurate labeling at accredited laboratories.
- ii Logistics and protocol development - manage logistics for product distribution
- iii Packaging and labeling idea generation
- 2 Marketing the developed product/service
- i Applications of marketing concepts
- ii Evaluation
Reference Books
- 1 Barrow Colin, Brown Robert, Clarke Liz, (2006). The Successful Entrepreneurs guide book. London: Kogan and Page.
- 2 Shring S, Jardine R., Mills J. (2001). Introduction to Catering. India: Delmar – Thomson Learning Coltman
- 3 Michael M. (2000). Start and Run Profitable Restaurant. Mumbai: Jaico Publishing House.
- 4 Erdosh George (2000). Start and Run a Profitable Catering Business. Mumbai: Jaico Publishing House.
Reproduced from the University of Mumbai syllabus for B.Sc. (Home Science) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.