NTA Common University Entrance Test CUET UG Syllabus 2022
Organisation : National Testing Agency (NTA)
Exam Name : NTA Common University Admission Test CUET UG 2022
Announcement : NTA Common University Entrance Test CUET UG Exam Syllabus 2022
Website : https://cuet.samarth.ac.in/index.php/site/syllabus
What is Common University Entrance Test (CUET (UG)?
The Common University Entrance Test (CUET (UG) – 2022) is being introduced for admission into all UG Programmes in all Central Universities for academic session 2022-23 under the Ministry of Education, (MoE). The Common University Entrance Test (CUET) will provide a common platform and equal opportunities to candidates across the country, especially those from rural and other remote areas and help establish better connect with the Universities. A single examination will enable the Candidates to cover a wide outreach and be part of the admissions process to various Central Universities. For full Syllabus Check the above link.
Syllabus For NTA CUET UG Exam
The Syllabus For NTA CUET UG Exam are given below,
1. Accountancy
Accounting for Not-for-Profit Organisations and Partnership Firms
Unit I: Accounting Not-for-Profit Organisation
** Not-for-profit organization: Meaning and Examples.
** Receipts and Payments: Meaning and Concept of fund-based and non-fund-based accounting.
** Preparation of Income and Expenditure Account and Balance sheet from receipt and payment account with additional information.
Unit II: Accounting for Partnership
** Nature of Partnership Firm: Partnership deed (meaning, importance).
** Final Accounts of Partnership: Fixed v/s Fluctuating capital, Division of profit among partners, Profit,
and Loss Appropriation account.
Unit III: Reconstitution of Partnership Changes in profit sharing ratio among the existing partners – Sacrificing ratio and Gaining ratio.
** Accounting for Revaluation of Assets and Liabilities and Distribution of reserves and
accumulated profits.
** Goodwill: Nature, Factors affecting and Methods of valuation: Average profit, Super profit,
Multiplier, and Capitalisation methods.
** Admission of a Partner: Effect of admission of a partner, Change in profit sharing ratio, the
Accounting treatment for goodwill, Revaluation of assets and liabilities, Reserves (accumulated
profits), and Adjustment of capitals.
** Retirement/Death of a Partner: Change in profit sharing ratio, Accounting treatment of
goodwill, Revaluation of assets and liabilities, Adjustment of accumulated profits (Reserves).
Unit IV: Dissolution of Partnership Firm
** Meaning, Settlement of accounts: Preparation of realization account and related accounts
(excluding piecemeal distribution, sale to a company and insolvency of a Spartner)
Company Accounts and Financial Statement Analysis
Unit V: Accounting for Share and Debenture Capital
** Share Capital: Meaning, Nature and Types.
** Accounting for Share Capital: Issue and Allotment of Equity and Preference Shares; Over
subscription and Under subscription; Issue at par, premium and at discount; Calls in advance, Calls in arrears, Issue of shares for consideration other than cash.
** Forfeiture of Shares: Accounting treatment, Re-issue of forfeited shares.
** Presentation of shares and Debentures Capital in the company’s balance sheet.
** Issue of Debenture – At par, premium, and discount; Issue of debentures for consideration other than cash.
Note:
There will be one Question Paper which will have 50 questions out of which 40 questions need to be attempted.
** Redemption of the debenture.
** Out of proceeds of fresh issue, accumulated profits, and sinking fund.
Unit VI: Analysis of Financial Statements
** Financial Statements of a Company: Preparation of simple financial statements of a company in the prescribed form with major headings only.
** Financial Analysis: Meaning, Significance, Purpose, Limitations.
** Tools for Financial Analysis: Comparative statements, Common size statements.
** Accounting Ratios: Meaning and Objectives, Types of ratios:
Liquidity Ratios: Current ratio, Liquidity ratio.
Solvency Ratio: Debt to equity, Total assets to debt, Proprietary ratio.
Activity Ratio: Inventory turnover, Debtors turnover, Payables turnover, Working capital
turnover, Fixed assets turnover, Current assets turnover.
Profitability Ratio: Gross profit, Operating ratio, Net profit ratio, Return on Investment, Earning per Share, Dividend per Share, Profit Earning ratio.
Unit VII: Statement of Changes in Financial Position blated to depreciation,
dividend and tax, sale and purchase of non-current assets (as per revised standard issued by ICAI).
2. Computerized Accounting System
Unit I: Overview of Computerized Accounting System
** Concept and Types of Computerised Accounting System (CAS).
** Features of a Computerised Accounting System.
** Structure of a Computerised Accounting System.
Unit II: Using Computerised Accounting System
** Steps in the installation of CAS, Preparation of chart of accounts, Codification, and Hierarchy of account heads.
** Data entry, Data validation, and Data verification.
** Adjusting entries, Preparation of financial statements, Closing entries, and Opening entries.
** Security of CAS and Security features are generally available in CAS (Students are expected
tounderstand and practice the entire accounting process using an accounting package.)
Unit III: Accounting Using Database Management System (DBMS)
** Concepts of DBMS. Objects in DBMS: Tables, Queries, Forms, Reports.
** Creating data tables for accounting.
** Using queries, forms, and reports for generating accounting information. Applications of DBMS in generating accounting information such as shareholders’ records, sales reports, customers’ profiles, suppliers’ profiles payroll, employees’ profiles, and petty cash registers.
Unit IV: Accounting Applications of Electronic Spreadsheet
** Concept of an Electronic Spreadsheet (ES).
** Features offered by Electronic Spreadsheet.
** Applications of Electronic Spreadsheet in generating accounting information, preparing
depreciation schedules, loan repayment schedules, payroll accounting, and other such
company
3. Agriculture
Unit-1: Agrometeorology, Genetics and Plant Breeding, Biochemistry and Microbiology
Agrometerology: Elements of Weather-rainfall, temperature, humidity, wind velocity, Sunshine
weather forecasting, climate change in relation to crop production.
Genetics & Plant Breeding :
(a) Cell and its structure, cell division-mitosis and meiosis and their significance
(b) Organisation of the genetic materials in chromosomes, DNA and RNA (c) Mendel’s laws
of inheritance. Reasons for the success of Mendel in his experiments, Absence of linkage in
Mendel’s experiments. (d) Quantitative inheritance, continuous and discontinuous variation
in plants. (e) Monogenic and polygenic inheritance. (f) Role of Genetics in Plant breeding,
self and cross-pollinated crops, methods of breeding in field crops-introduction, selection,
hybridization, mutation and polyploidy, tissue and cell culture. (g) Plant Biotechnology-
definition and scope in crop production.
Biochemistry: pH and buffers,Classification and nomenclature of carbohydrates; proteins; lipids; vitamins and enzymes.
Microbiology: Microbial cell structure,Micro-organisms- Algae, Bacteria, Fungi, Actinomycetes,
Protozoa and Viruses. Role of micro-organisms in respiration, fermentation and organic matter
decomposition
Unit-2: Livestock Production
Scope and importance : (a) Importance of livestock in agriculture and industry, White revolution in India. (b) Important breeds Indian and exotic, distribution of cows, buffaloes and poultry in India. Care and management : (a) Systems of cattle and poultry housing (b) Principles of feeding, feeding practices. Balanced ration-definition and ingredients. (d) Management of calves, bullocks, pregnant and milch animals as well as chicks crockrels and layers, poultry. (e) Signs of sick animals, symptoms of common diseases in cattle and poultry, Rinderpest, black quarter, foot and mouth, mastitis and Fowl pox and Ranikhet disease, their prevention and control.
Artificial Insemination : Reproductive organs, collection, dilution and preservation of semen and artificial insemination, role of artificial insemination in cattle improvement. Livestock Products: Processing and marketing of milk and Milk products
Unit-3: Crop Production
Introduction : (a) Targets and achievements in foodgrain production in India since
independence and its future projections, sustainable crop production, commercialization
of agriculture and its scope in India. (b) Classification of field crops based on their
utility-cereals, pulses, oils seeds, fibre, sugar and forage crops.
Soil, Soil fertility, Fertilizers and Manures: (a) Soil, soil pH, Soil texture, soil
structure, soil organisms, soil tilth, soil fertility and soil health. (b) Essential plant
nutrients, their functions and deficiency symptoms. (c) Soil types of India and their
characteristics. (d) Organic manure, common fertilizers including straight, complex,
fertilizer mixtures and biofertilizers; integrated nutrient management system.
Irrigation and Drainage: (a) Sources of irrigation (rain, canals, tanks, rivers, wells,
tubewells). (b) Scheduling of irrigation based on critical stages of growth, time interval,
soil moisture content and weather parameters. (c) Water requirement of crops. (d)
Methods of irrigation and drainage. (e) Watershed management.
Unit-4: Horticulture
(a) Importance of fruits and vegetables in human diet, Crop diversification & processing
Industry. (b) Orchard- location and layout, ornamental gardening and kitchen
garden. (c) Planting system, training, pruning, intercropping, protection from frost
and sunburn. (d) Trees, shrubs, climbers, annuals, perennials-definition and
examples. Propagation by seed, cutting, budding, layering and grafting. (e)
Cultivation practices, processing and marketing of: (i) Fruits – mango, papaya,
banana, guava, citrus, grapes. (ii) Vegetables – Radish, carrot, potato, onion,
cauliflower, brinjal, tomato, spinach and cabbage. (iii) Flowers – Gladiolus, canna,
chrysanthemums, roses and marigold. (f) Principles and methods of fruit and
vegetable preservation. (g) Preparation of jellies, jams, ketchup, chips and their
packing.