B. Voc.(Food Processing and Technology)
Sem. I & II(Session 2018-2019)
Sem. III & IV(Session 2019-2020)
Sem. V & VI (Session 2020-2021)
Bachelor of Vocation (B. Voc.) is launched under the scheme of University Grants Commission on skill development based higher education leading to Bachelor of Vocation (B. Voc.) degree with multiple exits as Diploma/Advanced Diploma under the National Skill Qualification framework. The B. Voc. Programme incorporate specific job roles and their National Occupational Standards along broad based general education.
1. B. Voc. Programme
The B. Voc. Programme has been designed as per National Skill Qualification Framework (NSQF) emphasizing on skill based education.
2. Duration of Program:
The duration of Program is 3 years with 3 exit points.
||CORE LEVEL / RESPONDING / NSQF
1. After successful completion of second semester (1st Year) a Diploma will be awarded to the candidate.
2. After successful completion of fourth semester (2nd Year) an Advance Diploma will be awarded to the candidate.
3. After successful completion of six semester (3rd Year) B. Voc. Degree will be awarded to the candidate
3. Eligibility criteria for admission
12th class or equivalent from any stream.
4. Total number of seats
B. Voc. (Food processing & Technology) : 50
5. Reservation of Seats
As per rules of University of Delhi.
(i) Generic Component
The general education component should adhere to the normal university standards. It should emphasize and offer courses which provide holistic development. However, it should not exceed 40% of the total curriculum.
(ii) Skill Component:
National Skill Development Corporation (NSDC) & Sector Skill Council (SSC) will share the curriculum of the identified job roles which will being alignment to qualification packs and National Occupational Standards.
7. Credit Calculation
The following formula should be used for conversion of time into credit hours
a) One Credit would mean equivalent of 14 to 15 periods of 60 minutes each, for theory, workshops/labs and tutorials:
b) For internship/field work, the credit weightage for equivalent hours shall be 50% of that for lectures/labs and tutorials;
c) For self-learning, based on e-content or otherwise, the credit weightage for equivalent hours of study should be 50% or less of that for lectures/workshops.
||Skill Component Credits
||General Education Credits
||Total Credits (Cumulative)
||Normal calendar duration
||Exit Points/ Awards
|5 (Year 1)
|6 (Year 2)
|7 (Year 3)
For More Details Contact us: :
1. Dr. Sachin S. Kulkarni
Coordinator for Food Processing and Technology