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Bengaluru, July 10: The Karnataka government has decided to hold examinations only for the final semester students of undergraduate (UG) and postgraduate (PG) in various universities of state and promote other semester students to the next level without holding any examination.

The decision was taken to safeguarding the students' interest as well as academic career of lakhs of students during the time of Covid-19 pandemic. The significant move by the Higher Education department was announced by Deputy Chief Minister Dr CN Ashwath Narayan who is also the minister for Higher Education.

The DCM announced that the examination for final semester UG and PG students will be conducted as per the guidelines issued by the University Grants Commission (UGC) by the end of September 2020.

As per the latest decision, all students who are either at the beginning or middle semester of their UG and PG courses will be promoted to next semester without any examination. The state government further made it clear that the latest decision would only be applicable for this academic year--2019-20.

The students will be promoted to the next semesters based on academic performances during the previous assessment.

Giving details of the decision, Dr CN Ashwath Narayan told media persons that the decision was taken in the interest of the students. "Keeping in mind the safety of students during Covid-19 pandemic times, the government has taken the decision. We have also discussed with education experts, former Vice Chancellors before arriving at this decision," he said.

The DCM also revealed that Governor Vajubhai Vala who is the Chancellor of all the universities has also given his consent for the decision. Students can call up on the department helpline 080-22341394 for any academic queries.

How will students be promoted?

The students who are pursuing UG and PG courses at mid semester levels will be evaluated internally based on their academic performance along with the marks scored during the previous semester or year.

"Based on this comprehensive evaluation, we will promote the students to next semester. But for the first semester students, they will be promoted entirely based on internal evaluation on academic performance," the Deputy Chief Minister explained.

In case if the students wish to improve their marks further, they can take the exams separately later. This apart, students with backlog subjects have also been allowed to carry those subjects further into the next semester subject to only the present academic year.

Mysuru, Jan 2: Mysuru-based Karnataka State Open University is gearing up to offer courses online from this year onwards and a proposal in this connection will be placed before the University Grants Commission (UGC) this month, after approval from the board of management.

As of now, the university offers 31 courses, including undergraduate, postgraduate, and diploma programmes.

Vice-chancellor Vidyashankar S Said that the university will submit its proposal to the UGC soon.

“This is being done to make learning convenient and help students study their courses of choices from the comfort of their homes.”

After launching online admissions for courses, this is another step to go paperless and towards an e-campus, the V-C explained.

The university has also proposed to launch 12 new courses for 2020-21.

A proposal in this regard will be placed before the board for approval on Thursday and the same will be submitted to the UGC for its nod.

Prof. Vidyashankar said the these courses will be in addition to the 31 already available.

The new courses include LLM, MA in Education, BBA, BSc, BCA, diploma in Information Technology, postgraduate diploma in Information Technology, BSc in Information Technology, MSc in Information Technology, MSc in Botany, PG diploma in Banking and Insurance, MSc in Zoology, MA in Telugu, Executive MBA, and MSc in Food Sciences and Nutrition.

The new courses had been proposed based on students’ feedback and the trend.

The V-C said the admissions for the January cycle have begun and over 380 students had so far taken admissions online.

“We are hoping for good admissions this cycle and are expecting around 12,000 admissions,” he replied.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."