The University Grants Commission (UGC) had launched a scheme on 27 February 2014 for skills development based higher education as part of college/university education, leading to Bachelor of Vocation (B.Voc.) degree with multiple entries and exit points. Considering the implementation modalities, the guidelines of the scheme have been revised in the year 2015. The B.Voc. programme is focused on universities and colleges providing undergraduate studies which would also incorporate specific job roles and their NOSs along with broad-based general education. This would enable the graduates completing B.Voc to make a meaningful participation in accelerating India’s economy by gaining appropriate employment, becoming entrepreneurs and creating appropriate knowledge.
B.Voc Food Processing Technology functions under the Nodal Department of Home Science, St. Teresa’s College at present. The course is an undergraduate course based on higher education leading to B.Voc. degree, with multiple entry and exits as certificate/ Diploma/ Advanced Diploma/ Degree under the National Skill Qualification Framework (NSQF).The aim of this programme is to equip the young graduates with adequate knowledge and skills for employment and entrepreneurship in the food industry.
Food processing industry has very good job prospects in India and abroad. The curriculum of B.Voc 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 including baking industry, dairy industry, fruits and vegetables processing industry, meat, fish and poultry industry, alcoholic beverages and soft drink industry, spices and condiments industry, flavour industry, confectionary, quality control, Food packaging industry, food processing machinery designing and fabricating industry etc. and general component which include business management, marketing management,entrepreneurship development and project management.
The Department organizes industrial visits and internship programme in each semester. These industrial visits are related to the subjects of the curriculum which emphasize on the practical knowledge and skill development. Further, to enhance their vision industrial experts, as well as academicians, are invited for seminars and discussion on novel techniques used in food processing. Also, experts from various backgrounds are invited to empower the students on topics such as food technology aspects and placements in industry.