BS Clinical Psychology
The Clinical Psychology program offered at Superior puts special emphasis on building a strong knowledge base in psychopathology and combines it with fostering an acumen for culturally responsive assessment and treatment of psychological conditions. The excellent faculty helps students develop therapeutic skills that are taught primarily with a broad cognitive-behavioural framework within didactic, individual and group-based clinical contexts
Intermediate or Equivalent
- Course Duration: 4 Years
- Total Credit Hours: 132
- Semester: 8
Semester 1
| Course | Credit Hours |
|---|---|
| Public Relations | 3 |
| Final Year Project - I | 3 |
| Film Media Entrepreneurship | 3 |
| Drama Production | 3 |
| Principles of Marketing & Advertising | 3 |
| Total | 15 |
Semester 2
| Course | Credit Hours |
|---|---|
| Strategic Media Management | 3 |
| Final Year Project - II | 3 |
| Advanced Digital Media Techniques in Mass Media | 3 |
| TVC Making | 3 |
| Radio TV News Reporting & Production | 3 |
| Total | 15 |
Semester 3
| Course | Credit Hours |
|---|---|
| English-I | 3 |
| Introduction to Computer | 3 |
| Basic Agriculture | 3 |
| Islamic Studies/ Ethics | 2 |
| Introduction to Food Science and Technology | 3 |
| Introduction to Biochemistry | 3 |
| Total | 17 |
Semester 4
| Course | Credit Hours |
|---|---|
| English - II (Communication Skills) | 3 |
| General Microbiology | 3 |
| Mathematics - I | 3 |
| Pakistan Studies | 2 |
| Principles of Human Nutrition | 3 |
| Statistics - I | 3 |
| Total | 17 |
Semester 5
| Course | Credit Hours |
|---|---|
| Applied Statistics | 3 |
| English - III (Technical Writing & Presentation Skills) | 3 |
| Food Chemistry | 3 |
| Food Processing & Preservation | 3 |
| Marketing and Agriculture Business | 3 |
| Mathematics II | 3 |
| Total | 18 |
Semester 6
| Course | Credit Hours |
|---|---|
| Food Microbiology | 3 |
| Food Safety and Quality Management | 3 |
| Social Entrepreneurship | 3 |
| Functional Foods and Nutraceuticals | 3 |
| Instrumental Techniques in Food Analysis | 3 |
| Unit Operation in Food Processing | 3 |
| Total | 18 |
Semester 7
| Anatomy (Including Histology) |
|---|
| Physiology |
| Biochemistry |
| Oral Biology and Tooth Morphology |
| Islamic Studies / Pak. Studies |
Semester 8
| Course | Credit Hours |
|---|---|
| Food Entrepreneurship | 3 |
| Food Laws & Regulations | 3 |
| Food Plant Layout and Sanitation | 3 |
| Food Process Engineering | 3 |
| Post Harvest Technology | 3 |
| Research Methodology | 3 |
| Total | 18 |
To accommodate modern trends, Institute may reserve the right to change course requirements, fees, course classifications, course contents, class schedules, venues, faculty and the like, whenever it deems appropriate
