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1
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2
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låtLo kq M ;]jf ;DaGwL ljifo k"\0ff{Í – !))

1. Hematology:-
1.1 History, scope and importance and definition of hematology.
1.2 Development of blood cells
1.2.1 Describe the process of erythropoiesis
1.2.2 Describe the process of leuopoesis
1.2.3 Describe the process of thrombopoiesis
1.3 Normal structure, size, shape, life span and normal reference value of blood
cells.
1.4 Physiology and metabolism of the blood cells.
1.5 Characteristics of Anemia, Leukaemia, Polycythemia, Leukamoid reaction,
Thalassemia & Haemoglobinopathies
1.6 Coagulation Mechanisms.
1.7 Disorders of blood in diseases.
1.8 Hematological techniques
 Different method of blood collection
 Different anticoagulants
 Preparation of chemicals and different stains used in hematology.
1.9 Principle and procedure of
 Hemoglobin estimation
 Total R.B.C., W.B.C., Platelet and reticulocyte count.
 Erythrocyte sedimentation rate , B.T., C.T., P.T., A.P.T.T. and blood
indices.
 Foetal Haemoglobin
 Coomb’s Test
 Coagulation disorder and its investigation.
 Absolute eosinophil count
 L.E. Cell phenomenon.
 Aldehyde test
 Tissue parasites.
1.10 Principle and procedure of osmotic fragility test
1.11 Principle and procedure of G6PD test.
1.12 Preparation of reagents for special hematological investigations
1.13 Blood Banking
 ABO and Rh blood grouping, Cross match. Anti –d antibody titration,
 Transfusion reaction
 Erythroblasts fettles
1.14 Waste disposable management & Total Quality Management.
2. Microbiology:-
2.1 History, scope and importance and definition of microbiology.
2.2 Characteristic of microorganism: prokaryotes, Eukaryotes, Viruses.
2.3 Bacterial physiology.
2.4 Sterilization and its different methods.
2.5 Preparation of different culture media and its ingredients

3
 2.6 Culture and different culture technique.
2.7 Different serological and biochemical tests use in the identification of bacteria.
2.8 Different staining technique, Gram’s stain, AFB stain, Albert’s stain, etc.
2.9 Water, food, soil and air bacteriology.
2.10 Different cavity and body fluids for culture.
3. Virology
3.1 General properties of viruses
3.2 Classification of medically importance viruses.
3.3 Structure, nature replication method of viruses.
3.4 Common viral diseases.
3.5 Principle and methods of different serological tests.
3.6 Basic laboratory procedure used in the diagnosis of viral disease.
4. Parasitology:-
4.1 Introduction about parasitology, importance, scope of medical parasites.
4.2 Classification of medically important:- Protozoal parasites, Helminthic parasites,
Blood parasites, semen analysis.
4.3 Laboratory diagnosis of intestinal parasites.
4.4 Laboratory diagnosis of blood and tissue parasites.
4.5 Method of examination of urine sample , physical , chemical , and microscopic .
5. Mycology
5.1 Introduction about the mycology.
5.2 Classification of medically important fungi on the basis of their morphology and
length of the growth.
5.3 Laboratory diagnosis of fungal infection.
5.4 Different culture media used in the mycology.
6. Immunology
6.1 Immunity, antigen, antibody
6.2 Antigen antibody reaction.
6.3 Principle and procedure of different serological tests
o V.D.R.L.
o T.P.H.A.
o A.S.O.
o C.R.P.
o TORCH.
o ELISA
o Rheumatoid factor
o Cancer marker.
o Agglutination reaction
o Precipitation reaction
o Flocculation reaction. Haemagglutination reaction
6.4 Waste management and total quality control of microbiology laboratory
7. Biochemistry
7.1 Elementary chemistry, preparation of normal and molar solution.
7.2 Preparation of different reagents required for different biochemical test.
7.3 Instruments:- Colorimeter, Spectrophotometer, Flame photometer, Auto-
analyser, Dispenser, Chromatography and Auto- pipettes.
7.4 Carbohydrate metabolism:- Glycolysis, Glycogenesis, Glycogenolysis,
Pentose phosphate pathway, Krebs's cycle, Gluconeogenesis .
7.5 Protein metabolism:- Transamination, Deamination, Urea cycle, Nitrogen
balance, Creatinine and creatinine formation.
7.6 Lipid metabolism:- Beta oxidation, Alpha oxidation, Ketone bodies
formation and their utilization, Ketosis, Cholesterol and triglycerides
synthesis.

4
 7.7 Hormones:- Introduction, definition classification, Regulation and
measurement by different methods.
7.8 Principle, procedure and normal value of different biochemical tests;- Sugar,
Urea, Creatinine, Uric Acid, Bilirubin, GPT, GOT, ALP, Lipid profile,
Cardiac profile Renal function test, Liver function test, T.F.T. CA Markers
(PSA), Clearance study, Amylase & Electrolytes.
7.9 Different body fluids examination.
7.10 Estimation of inorganic constituents of serum, urine and other body fluid,
sodium, potassium , calcium, Phosphorus and chloride .
7.11 Preparation of standard calibration graph of different tests.
7.12 Tumor Marker
Estimation and interpretation of AFP, B-hCG, CEA, CA-125, CA 19-9,
CA 15-3, PSA
7.13 Recent advances in clinical biochemistry
7.14 Management of Biochemistry Laboratory
8. Histology / Cytology
8.1 Different types of tissues and their function.
8.2 Preparation and function of different types of preservatives.
8.3 Preparation and uses of different fixatives.
8.4 Methods of decalcification.
8.5 Principle and procedure of processing of histopathological tissues.
8.6 Description of different types of microtome including cryostat.
8.7 Principle and procedures of different histopathological and cytological stain.
8.8 Different types of mounting media and their uses.
8.9 Different types of smear use in cytology: thick, thin fish-tail etc.
8.10 Different sex chromatin detection.
8.12 Principle & procedure of different cytological stains
8.13 Process of Semen analysis
8.14 Immnunoflourscence technique
8.15 Electron Microscopic and its applications
8.16 Safety measures and quality assurance in Histopatholaboratory
8.17 Uses of Cytogenetics, Flowcytometry, and Polarized microscopy in
cytological study

9. Health Related
* National Health Policy
 Organization Structure of Ministry of Health
 Health Planning at District Level
 Health Management Information System
 Professional council related acts and regulations
 Professional ethics
10. Instructional Skills and Classroom Management
 Learning Domains and learning styles
 Bloom’s Taxonomy
 Be a professional Technical and Vocational Education and Training (TVET) Instructor
 Occupational Safety and Health
Program Evaluation
 Conduct a CIPP Evaluation
 Conduct Goal-Free Evaluations
 Kirkpatrick’s Levels of Training Evaluation
 Tyler’s Goal-Based Evaluation Approach

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5
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1. Windows Basic, Email and Internet
a. Introduction to Graphical User Interface
b. Use & Update of Antivirus
c. Concept of virus, worm, spam etc.
d. Starting and shutting down Windows
e. Basic Windows elements - Desktop, Taskbar, My Computer, Recycle Bin, etc.
f. Concept of file, folder, menu, toolbar
g. Searching files and folders
h. Internet browsing & searching the content in the web
i. Creating Email ID, Using email and mail client tools
j. Basic Network troubleshooting (checking network & internet connectivity)
2. Word processing
a. Creating, saving and opening documents
b. Typing in Devanagari and English
c. Copying, Moving, Deleting and Formatting Text
d. Paragraph formatting (alignment, indentation, spacing etc.)
e. Creating lists with Bullets and Numbering
f. Creating and Manipulating Tables
g. Borders and Shading
h. Creating Newspaper Style Documents Using Column
i. Security Techniques of Document
6
 j. Inserting header, footer, page number, Graphics, Pictures, Symbols
k. Page setting, previewing and printing of documents
l. Mail merge

3. Presentation System
a. Introduction to presentation application
b. Creating, Opening & Saving Slides
c. Formatting Slides, Slide design, Inserting header & footer
d. Slide Show
e. Animation
f. Inserting Built-in picture, Picture, Table, Chart, Graphs, and Organization Chart etc.

4. Electronic Spreadsheet
a. Organization of Electronic Spreadsheet applications (Cells, Rows, Columns, Worksheet,
Workbook and Workspace)
b. Creating, Opening and Saving Work Book
c. Editing, Copying, Moving, Deleting Cell Contents
d. Formatting Cells (Font, Border, Pattern, Alignment, Number , Protection, Margins and
text wrap)
e. Formatting Rows, Column and Sheets
f. Using Formula with Relative and Absolute Cell Reference
g. Using Basic Functions (IF, SUM, MAX, MIN, AVERAGE etc)
h. Sorting and Filtering Data
i. Inserting Header and Footer
j. Page Setting, Previewing and Printing

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