B.VOC(FOOD PROCESSING)

About the Programme

B.Voc. (Food Processing and Preservation) course is being run by the college under Deen Dayal Upadhyay KAUSHAL Kendra scheme of University Grants Commission, New Delhi. Food processing is a contemporary exercise that develops efficiency and improves promotion of the food products. This course is based on developing set of methods and techniques which can be used to transform raw materials into nutritious and safe food for consumption. Despite the fact that food processing industry in India is at developing stage, it offers exponential career opportunities to trained professionals in food processing. The curriculum has been designed to include general education and skill development components, having extensive practical and on job trainings along with regular industrial visits so that they can be easily absorbed in Food Industry or become Entrepreneurs. The Industrial partner of this course is HPMC Ltd, Parwanoo (Solan). They are supporting in training and placement endeavors of students.

The programme curriculum has been designed as per the Qualification Packs released by Food Industry Capacity & Skill Initiative (FICSI), and in consultation with Skill Development Board, Panjab University having experts from the industry and university.

As per University Grants Commission, New Delhi letter D.O.No. F. 2-7/2014(CC/NVEQF) Misc. dated 4th August 2016:

  • i) Bachelor of Vocation (B.Voc), a Bachelor level degree specified by UGC under section 22(3) of UGC Act, 1956 and notified in official Gazette of India dated 19th January, 2013 berecognized at par with other Bachelor level degrees for competitive exams conducted by Union/State Public Service Commission, Staff Selection Commission or other such bodies where the eligibility criteria is “Bachelor Degree in any discipline”.
  • ii) Students with B.Voc degree should be considered for trans disciplinary vertical mobility into such courses where entry qualification is a Bachelor degree without specific requirement in a particular discipline.
Eligibility

10+2 in any discipline of the University/Board/ Council or examination of any other recognized university with not less than 45% marks in the aggregate.

Number of Seats: 50

ADMISSION CRITERIA: Merit Basis

DURATION:Three year Degree Course (6 semesters) with Exit Point Facility after 1st Year and 2nd Year.

Duration Award
After 1st Year – Diploma
After 2nd Year – Advanced Diploma
After 3rd Year – Degree
COURSE SCHEME*

SEMESTER I

GEN -101 Communication Skills
GEN -102 Fundamentals of Information Technology
FPP 103 Bakery and Confectionary
FPP 104 Dairy Science & Technology
FPP 105 Food Quality Assurance

SEMESTER II

GEN 201 Soft Skills and Personality Development
GEN 202 Business Ethics.
FPP 203 Food Packaging Technology
FPP 204 Industrial Safety, Hazards & Prevention
FPP 205 Food Plant Layout
SIT-201 Summer Industrial Training

SEMESTER III

GEN 301 Value Education and Human Rights
GEN 302 Project Management
FPP 303 Introduction to food microbiology
FPP 304 Food analysis: Tools and Techniques
FPP 305 Documentation and record keeping in food industry

SEMESTER IV

GEN 401 Environmental Studies
GEN 402 E-Commerce
FPP 403 Essentials of food hygiene
FPP 404 Food Pathogens
FPP 405 Food Safety Standards and regulations
SIT – 401 Summer Industrial Training

SEMESTER V

BFP -501 Entrepreneurship Development -I
BFP 502 Research Methods And Statistics -I
BFP 503 Food Biotechnology
BFP 504 Cereal and Pulse Technology
BFP 505 Bakery & Confectionary Technology

SEMESTER VI

BFP 601 Entrepreneurship Development & Agribusiness Management
BFP 602 Research Methods And Statistics -II
BFP 603 Case study related to agribusiness and retail management
BFP 604 Food Packaging & Industrial Waste Treatment
BFP 605 Plantation Product and Technology of Spices
BFP 606 Food Plant Layout and Process Equipment Design
BFP 607 Project Work
  • The curriculum includes Industrial Visits and On-Job training at regular intervals.
  • The skill components in the course curriculum will also be assessed by Food Industry Capacity & Skill Initiative (FICSI).