| Lourdes Matha Institute of Hotel Management and Catering Technology (LMIHMCT)
B.Voc. Food processing
Course Overview
Description | Objective | Learning Outcomes | Skills
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Course Overview
All India Council for Technical Education (AICTE) Ministry of HRD, Government of
India has introduced Entrepreneurship oriented Skill development courses of
B. Voc. FOOD PROCESSING.
Food processing involves a combination of procedures to achieve the intend changes
to the raw materials. These are conveniently categorized as unit operations, each of
which has a specific, identifiable and predictable effect on a food. Unit operations
are grouped together to form a process. The combination and sequence of
operations determines the nature of the final product.
Food technologists & technicians are requiredin this industry for the practical
application of the principles in the manufacturing or production, preservation and
packaging, processing and canning of various food products.
These courses will be run by AICTE approved institutes by using available
infrastructure and facilities. In these courses the institute will conduct general
education content and sector specific skills will be imparted by Skill Knowledge
Providers/ Training Providers/ Industries.
Start Date : 22/02/2024
₹ 10,000.00
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B.Voc Food Processing course is an undergraduate course based on higher education leading to B.Voc. degree under the National Skill Qualification Framework (NSQF). It imparts appropriate and relevant knowledge on Food Processing Industry to equip the young graduates with adequate knowledge and skills for employment and entrepreneurship in the food industry. The job prospectus of Food processing industry in India and abroad are immense.
The curriculum of B.Voc is
assigned with NOS (National Occupational Standards) and Qualification
packs given by respective Sector Skill Councils under NSDC (National
Skill Development Corporation).
The curriculum covers skill
components in different areas of food processing industry with practical
and theory classes, project work and on the job training in the
industry to become entrepreneurs, which also include business
management, marketing management, entrepreneurship development and
project management.
A. Understanding of(a) The concepts, principles of working of Food Industry.(b) The procedure of making Quality Control Standards.(c) The concepts and principles used in Plant and Sanitation Equipments.B. Adequate Professional Skills and Competencies in(a) Knowledge of Food Industrial Technologies.(b) Testing the performance of various equipment’s and instruments.(c) Knowledge of component level and at the stage level.C. A Healthy and Professional Attitude so that He/ She has(a) An analytical approach while working on a job.(b) An open mind while locating/rectifying faults.(c) Respect for working with his/her own hands.(d) Respect for honesty, punctuality and truthfulnessD. NSQF compliant skills in Qualification developed by sector skill council in Food Processing sector
Syllabus :
Best-in-class content by leading faculty and industry leaders in the form of videos, cases and projects
Partners
Lourdes Matha Institute of Hotel Management and Catering Technology (LMIHMCT)
Lourdes Matha Institute of Hotel Management and Catering Technology (LMIHMCT) one among the Lourdes Matha Group of Institutions, functions under the Lourdes Matha Catholic Educational Society, is managed by the Changanacherry Arch-Diocese, at Kuttichal, Kattakada, Thiruvananthapuram
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