BS Fashion Design
The Bachelor of Science in Fashion Design offers students a comprehensive education in the principles of fashion, design, and creativity. This programme prepares students to conceptualise, design, and produce innovative and marketable fashion products, equipping them with the skills necessary to excel in the global fashion industry.
To provide students with a strong foundation in fashion design, blending creativity with technical expertise, to foster innovation and prepare them for successful careers in the fashion industry. The programme emphasises sustainability, cultural awareness, and industry relevance.
- PEO-1: Equip graduates with essential knowledge and skills in fashion design and industry practices.
- PEO-2: Train graduates to use modern tools and technologies for design and production in the fashion industry.
- PEO-3: Ensure graduates can effectively communicate their design concepts and uphold ethical standards in their professional practice.
- Design Foundation: Develop a strong foundation in design principles, fashion history, and cultural influences.
- Creative Problem Solving: Apply creative and critical thinking to solve design challenges and innovate fashion products.
- Technical Proficiency: Utilise modern tools, techniques, and technologies for fashion design and production.
- Sustainability and Ethics: Understand the importance of sustainability and ethical practices in fashion, with a commitment to responsible design.
- Professional Communication: Communicate effectively through sketches, technical drawings, presentations, and written reports.
- Individual and Team Work: Work effectively both independently and as part of a multidisciplinary team.
- Market Awareness: Understand market trends, consumer behaviour, and the global fashion industry landscape.
- Lifelong Learning: Engage in continuous learning and professional development to stay current with industry trends and advancements.
This programme is designed to nurture creative talents, foster innovation, and prepare students to meet the dynamic demands of the fashion industry.
- HSC (Pre-Engineering / Pre-Medical / Arts / Commerce) or A-Level or DAE.
- Students from non-arts backgrounds may be required to complete a foundation course in art and design.
The programme offers vast opportunities in various sectors of the fashion industry, including apparel design, textile production, fashion marketing, and trend forecasting. Graduates can pursue careers in fashion houses, retail brands, media, or start their own design labels. The increasing global demand for sustainable and ethical fashion further expands career prospects.
Graduates of our programme are well-prepared to enter various sectors of the fashion industry, including:
- Fashion Design
- Textile Design
- Fashion Illustration
- Fashion Marketing
- Fashion Merchandising
- Entrepreneurship
- Semester 1
- Introduction to Fashion Design: Basics of fashion design, history, and industry overview.
- Drawing and Illustration: Fundamental drawing techniques and fashion illustration.
- Textile Science: Study of fabrics, fibres, and their properties.
- Fashion History: Exploration of historical fashion trends and their influence.
- Design Fundamentals: Basic principles of design, colour theory, and composition.
- Semester 2
- Pattern Making: Techniques for creating and altering patterns.
- Sewing Techniques: Hands-on training in sewing and garment construction.
- Fashion Marketing and Merchandising: Introduction to marketing principles and merchandising strategies.
- Cultural Studies: Impact of cultural influences on fashion.
- Computer-Aided Design (CAD): Use of CAD software for fashion design.
- Semester 3
- Fashion Draping: Techniques for draping fabrics on dress forms.
- Textile Design: Design and creation of textile patterns and prints.
- Fashion Theory: Study of fashion theories, trends, and consumer behaviour.
- Fashion Business Management: Basics of managing fashion businesses and entrepreneurship.
- Sustainable Fashion: Concepts and practices in sustainable and ethical fashion.
- Semester 4
- Advanced Pattern Making: Complex pattern drafting techniques.
- Garment Construction: Advanced sewing techniques and garment finishing.
- Trend Forecasting: Analysis of trends and future forecasting in fashion.
- Fashion Photography: Basics of fashion photography and visual presentation.
- Fashion Illustration: Advanced illustration techniques and digital media.
- Semester 5
- Collection Development: Designing and developing a fashion collection.
- Advanced CAD Techniques: Advanced skills in CAD software for fashion design.
- Fashion Branding: Strategies for branding and positioning in the fashion industry.
- Professional Practice: Preparation for professional practice, including portfolio development.
- Internship: Practical experience through an industry placement or project.
- Semester 6
- Capstone Project: Comprehensive project involving design, production, and presentation of a fashion collection.
- Fashion Law and Ethics: Legal aspects and ethical issues in the fashion industry.
- Advanced Textiles: In-depth study of advanced textile technologies and applications.
- Business of Fashion: Advanced concepts in fashion business, including financial management and marketing.
- Elective: Choice of a specialized course based on individual interests (e.g., Costume Design, Textile Innovation).
- Semester 7
- Entrepreneurship in Fashion: Launching and managing a fashion business.
- Global Fashion Industry: Insights into the global fashion market and international trends.
- Fashion Research Methods: Research techniques and methodologies in fashion.
- Professional Development: Advanced skills for career readiness, including resume building and job search strategies.
- Elective: Choice of another specialized course or project.
- Semester 8
- Final Collection Presentation: Presentation and critique of a final fashion collection.
- Advanced Fashion Marketing: Strategies for marketing fashion brands in a global context.
- Fashion Show Production: Planning and executing a fashion show.
- Industry Practicum: Final internship or practical experience in a professional setting.
- Capstone Seminar: Reflection on learning, industry experiences, and career planning.
Food science is the study of the physical, biological, and chemical makeup of food and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.
The potential employment areas for the graduates of Food science and technology are food industries and health science industries. Also, more opportunities are available for food scientist, Biochemist, Cereal Scientist, Dairy Products Scientist, Director of Quality Assurance / USDA Research Scientist, Flavour Chemist, Food Biochemist, Clinical Laboratories, research institutes and teaching Institutions.
PEO1: To prepare graduates who will apply the technical knowledge and know-how to solve the problems related to food processing and preservation for the benefit of the society.
PEO2: To produce entrepreneurs and team leaders having theoretical and practical knowledge of the instruments, techniques and methods with strong ethics and management skill.
PEO3: To produce graduates with the ability to initiate scientific research and pursue higher education in reputed institute at national and international levels.
PLO1: Knowledge: An ability to apply fundamental and specialized knowledge of computational biology to the solution of complex biological problems.
PLO2: Hypothesis Formulation: An ability to identify, formulate, research literature, analyse complex biological problems, reaching substantiated conclusions towards formulation of hypothesis using fundamental principles of computational biology.
PLO3: Experiment/ Process Design: An ability to design experimental solutions to validate computational biology Hypothesis and design process while maintaining biosciences standards, cultural, societal, and environmental considerations.
PLO4: Investigation: An ability to investigate complex issues in computational biology in a methodical way including literature survey, and development of systems, analysis and interpretation of experimental data, and synthesis of information to derive valid conclusions.
PLO5: Modern Tool Usage: An ability to select and apply appropriate techniques, resources, and modern tools, including prediction and modelling, to complex biosciences activities, with an understanding of the limitations.
PLO6: The Scientist and Society: Graduates will be able to justify societal health, safety and legal issues and understand his responsibilities in Food sciences practices.
PLO7: Environment and SustainabilityGraduates will be able to understand the need and impact of solutions on environment and societal context keeping in view need for sustainable solution.
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PLO8: Ethics:Graduates will have knowledge and understanding of related norms and ethics in professional practices.
PLO9: Individual and Team Work:Graduates will be able to undertake any responsibility as an individual and as a team in a multidisciplinary environment.
PLO10: Communication: Able to communicate effectively and broadly defined technological activities. Also comprehend and write effective reports and documentation to give and receive clear instructions.
PLO11: Lifelong Learning: Graduates will have thorough knowledge in related sciences and will also be ready to engage themselves in lifelong learning.
PLO12: Project Management: Graduates will be motivated and have the preparations ability to engage in lifelong learning for technological change and will be able to manage independent research projects.
| S.No | Course Title | Credit Hours |
| 1 | Basic Mathematics/Basic Biology | 3+0 |
| 2 | Philosophy | 3+0 |
| 3 | Sociology | 3+0 |
| 4 | Expository Writing, I | 3+0 |
| 5 | Ecology | 3+0 |
| Total Credit Hours | 15 | |
| S.No | Course Title | Credit Hours |
| 1 | Expository Writing, II | 3+0 |
| 2 | General History/ Mass Communication | 3+0 |
| 3 | Psychology | 3+0 |
| 4 | Physics | 2+1 |
| 5 | Quantitative Reasoning, I | 2+1 |
| Total Credit Hours | 15 | |
| S.No | Course Title | Credit Hours |
| 1 | Expository Writing, III | 3+0 |
| 2 | Pakistan Studies | 2+0 |
| 3 | Islamic Studies / Ethical Behavior | 2+0 |
| 4 | Introduction to Food Technology | 2+1 |
| 5 | Quantitative Reasoning II | 3+0 |
| Total Credit Hours | 15 | |
| S.No | Course Title | Credit Hours |
| 1 | Food Microbiology | 2+1 |
| 3 | Principles of Human Nutrition | 3+0 |
| 4 | Food Safety | 3+0 |
| 5 | Basic Agriculture and Horticulture | 3+0 |
| 6 | Food processing and Preservation | 2+1 |
| 7 | Food Chemistry | (2+1) |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Essential of Biochemistry | 2+1 |
| 2 | Postharvest Technology | 3+0 |
| 3 | Dairy Technology | 2+1 |
| 4 | Cereal Technology | 2+1 |
| 5 | Sugar Technology | 2+1 |
| 6 | Unit Operations in Food processing | 2+1 |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Fruits and Vegetable Processing | 2+1 |
| 2 | Technology of Oils and Fats | 2+1 |
| 3 | Immunology | 3+0 |
| 4 | Beverage Technology | 2+1 |
| 5 | Meat and Seafood Processing Technology | 2+1 |
| 6 | Food Plant layout and Sanitation | 3+0 |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Food Product Development | 2+1 |
| 2 | Food Laws and Regulations | 3+0 |
| 3 | Confectionary and Snack Food | 2+1 |
| 4 | Bakery Product Technology | 2+1 |
| 5 | Poultry and Egg Processing | 2+1 |
| 6 | Research Project / Internship | 0+3 |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Food Toxicology | 3+0 |
| 2 | Food Quality Management | 3+0 |
| 3 | Food Packaging | 2+1 |
| 4 | Extrusion Technology | 2+1 |
| 5 | Entrepreneurship | 3+0 |
| 6 | Research Project / Internship | 0+3 |
| Total Credit Hours | 18 | |
Program | Eligibility | DAE | %age |
BS Food Science & Tech. | Inter (Computer, Pre Engg, Pre Med) , A-level – Phy, Chem, (Bio or Maths) | DAE any or Diploma in Homeopatic, Medical Tech – 3 year | 45 |
Duration of Programme
BS Food Science & Technology | 4 Years |