BS Interior Design
The Bachelor of Science in Interior Design provides students with comprehensive knowledge and practical skills in designing functional, aesthetic, and sustainable interior spaces. The programme prepares students to create innovative interior environments that enhance the quality of life, blending art, technology, and sustainability to meet the demands of various industries.
To offer a robust education in interior design, equipping students with the skills and creativity needed to design spaces that are both functional and aesthetically pleasing. The programme emphasises sustainability, cultural sensitivity, and the integration of modern design technologies.
- PEO-1: Equip graduates with the essential knowledge and skills required in the field of interior design.
- PEO-2: Train graduates in modern tools and techniques to manage and design interior projects with professionalism.
- PEO-3: Ensure graduates can effectively communicate design ideas and maintain ethical standards in their professional practice.
- Design Knowledge: Develop a strong foundation in design principles, history, and theory to create aesthetically pleasing and functional interiors.
- Creative Problem Solving: Apply critical and creative thinking to solve complex interior design challenges and create innovative solutions.
- Technical Proficiency: Utilise modern tools, materials, and technologies for the design, visualisation, and implementation of interior spaces.
- Sustainability and Ethics: Understand and apply principles of sustainability and ethics in interior design projects.
- Professional Communication: Effectively communicate design concepts through sketches, digital renderings, presentations, and written documentation.
- Individual and Team Work: Function effectively both independently and as part of a multidisciplinary team in diverse settings.
- Market Awareness: Understand trends, client needs, and the business aspects of the interior design industry.
- Lifelong Learning: Recognise the need for continuous learning and professional development to keep up with industry advancements.
This programme is designed to cultivate creative talents, foster innovation, and prepare students to design spaces that enrich the human experience while being mindful of cultural and environmental impacts.
- 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 design and drawing.
The programme offers vast opportunities in residential, commercial, and institutional design. Graduates can work in architecture firms, design studios, real estate companies, and more. With the growing demand for sustainable and innovative interior spaces, students can also pursue higher education or start their own interior design practices.
A BS in Interior Design opens a wide range of career opportunities, such as;
- Interior designer
- Space planner
- Lighting designer
- Furniture designer
- Project manager
- Graduates can also explore roles in;
- Set and Exhibition Designer
- Sustainability Consultant
- Semester 1
- Introduction to Interior Design: Overview of interior design principles, history, and industry practices.
- Design Fundamentals: Basic design principles, elements, and composition.
- Drawing and Visualisation: Techniques for hand-drawing and digital visualisation of design concepts.
- Materials and Finishes: Study of various materials, finishes, and their applications in interior design.
- Colour Theory: Exploration of colour principles and their impact on interior spaces.
- Semester 2
- Space Planning: Principles and techniques for effective space planning and layout.
- Furniture Design: Fundamentals of designing and selecting furniture for different interior environments.
- Architectural Drafting: Basics of drafting and creating architectural drawings.
- History of Interior Design: Exploration of historical design styles and their influence on contemporary practices.
- Introduction to CAD: Introduction to Computer-Aided Design (CAD) software for interior design.
- Semester 3
- Interior Design Studio I: Practical design projects focusing on residential spaces.
- Lighting Design: Principles and techniques for designing effective and aesthetically pleasing lighting.
- Sustainable Design: Concepts and practices in sustainable and eco-friendly interior design.
- Design Theory: Advanced study of design theories, concepts, and applications.
- Textiles and Upholstery: Study of textiles, upholstery techniques, and their applications in interior design.
- Semester 4
- Interior Design Studio II: Projects focused on commercial and institutional spaces.
- 3D Modelling and Rendering: Advanced techniques for 3D modelling and rendering in interior design.
- Building Systems and Codes: Understanding of building systems, regulations, and codes affecting interior design.
- Client Relations: Techniques for effective communication and relationship management with clients.
- Business of Interior Design: Introduction to business practices, project management, and entrepreneurial skills.
- Semester 5
- Interior Design Studio III: Comprehensive design projects integrating residential, commercial, and institutional elements.
- Advanced CAD Techniques: Advanced skills in CAD software for detailed design and visualisation.
- Design for Special Needs: Designing interiors for accessibility and special needs.
- Design Psychology: Exploration of psychological principles and their application in interior design.
- Professional Practice: Preparation for professional practice, including portfolio development and career planning.
- Semester 6
- Capstone Project I: Development of a significant design project that demonstrates integration of learnt skills and concepts.
- Exhibition Design: Principles and practices of designing for exhibitions and events.
- Advanced Sustainable Design: In-depth study of advanced sustainable practices and technologies.
- Lighting Systems: Advanced techniques for designing and implementing lighting systems.
- Elective: Choice of a specialised course based on individual interests (e.g., Historic Preservation, Advanced Furniture Design).
- Semester 7
- Capstone Project II: Final project showcasing a comprehensive interior design solution with a focus on professional practice.
- Design Management: Techniques for managing design projects, including budgeting and scheduling.
- Global Design Trends: Examination of international design trends and practices.
- Interior Design Ethics: Study of ethical considerations and professional standards in interior design.
- Elective: Choice of another specialised course or project.
- Semester 8
- Internship: Practical experience through an industry placement or project, applying learnt skills in a real-world setting.
- Design Portfolio Presentation: Creation and presentation of a professional design portfolio.
- Professional Development: Advanced career preparation, including resume building, interview skills, and networking.
- 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 |