ADM College for Women (Autonomous)

Preamble:

UGC is offering a three year Bachelor Program in Vocational Education (B. Voc.) in Marine Food Processing Preservation Technology from Academic year 2018-19. The curriculum design of this program is undertaken in the following framework (Preamble).
a) Although there has been remarkable progress in all sectors of education in last couple of decades, the less regulated area of the education sector vocational training—seems to have lost its significance/importance. This has led to the widening gap between the supply and demand for skilled manpower across various food processing industries and R& D organizations. This shortage of skills has translated directly into unemployment among an increasing number of graduates who pass-out every year and are forced to bare- trained in order to become marketable. This program is designed to produce a skilled manpower so that wide variety of options in different sectors of Food Processing would be available and it will improve the opportunities for the unemployed youths in the country in both the private and public sectors.
According to recent survey of FICSI (Food Industry Capacity & Skill Initiative) on skill demand in food processing industries, it has been observed that a majority percentage of organizations are dissatisfied with the skills of the available trained manpower. For instance, 58% of the respondents were dissatisfied with technical skills and knowledge needed for the job. Also 72% showed discontent with employees’ ability to use appropriate and modern tools, equipment, and technologies specific to their job roles. This programme aims to provide some solution for this problem and this would facilitate to improve:

• Quality of training
• High drop-out rates
•  Linkages with Universities and industry
•  Inadequacy of resources

This program is intended to offer practical, hands on training and skills needed to pursue an occupation. It will provide options to the students to select the courses of their choice which are directly aligned to land a job in a chosen profession or a skilled trade. The end result of this program is to enable an individual to at train self-employment. Program Outcomes: Vocational Education is education that prepares the students for specific job role in various sectors in food processing industries and Professional organization. It trains the students from a trade, technician or professional position in R & D organizations for specific job roles. The program outcomes are the skills and knowledge which the students have at each exit level/at the time of graduation. These outcomes are generic and are common to all exit levels mentioned in the program structure.

Students with vocational training can find work in several state and central government organizations, non-profit groups, and academic institutions and in private sectors as well.

• This program prepares students for specific types of occupations and frequently for direct entry into the market.
• After completion of this program students will have enough competences, to get benefit from market opportunities.
• This program would enable students to update their knowledge and professional skills for entering the work force executing income generating activities or occupying better positions
• At each exit level of this program, students will be able to
  a) Apply knowledge of general education subjects and skill development subjects to the conceptualization of food processing technologies.
  b) Designing and formulation of new food products, on the basis of consumers demands, development of methodology/technologies of food processing, design that meet solutions needs with appropriate consideration for public health and safety, cultural, societal, and environmental considerations.
  c) Conduct and undertake investigations of problems of including design of processing technology for various type food, food analysis, food quality and safety aspects and interpretation of data in order to provide valid conclusions.
  d) Create, select and apply appropriate processing technology/techniques, resources, modern processing tools in order to improve the quality, safety and the shelf life fresh and process food.
  e) Communicate effectively on minimal processing activity and value addition to the farmers/producers/grower at large, such as being able to comprehend and write effective reports, design documentation and make effective presentations.
  f) Demonstrate understanding of the social, health, safety, legal and cultural issues and the consequent responsibilities relevant to Food processing.
  g) Understand and commit to professional ethics and responsibilities and norms/regulation for manufacturing of process food and its effects on health.
  h) Understand the impact of food processing technologies solutions in a societal context and demonstrate technical know-how and understanding of food safety, quality for sustainable development. Exit Options: Bachelor of Vocation (B. Voc.) is launched under the scheme of University Grants Commission for skill development based on higher education leading to Bachelor of Vocation (B. Voc.) Degree with multiple exits as Diploma/Advanced Diploma under the National Skill Qualification Framework (NSQF). The B. Voc. programme incorporates specific job roles and their National Occupational Standards along with broad based general education. B. Voc. Programme has been designed as per National Skill Qualification Framework emphasizing on skill based education.
  

 Skill Development Components:

• Skill component of the programme is employment oriented. In consultation with the industry partner (FICSI), and based upon skills Gap analysis report published by the NSDC, Industry associations, Sector Skills Councils, Government agencies etc, decide specific Job Role(s) to be embedded in curriculum.
• The exit profiles of the learners at different levels i.e. Certificate / Diploma / Advanced Diploma should be clearly defined in output terms.
• The curriculum is aligned to Qualification Packs (QPs) / National Occupational Standards (NOSs) of selected job role(s) within the industry sector(s). This would enable the students to meet the learning outcomes specified in the NOSs.
• For skills component, the model curriculum developed by the concerned Sector Skill Councils (Senior Executive-Industry connect and Special Projects and Industry Experts) in consultation with the industry partners.
• The overall design of the skill development component along with the job roles (Quality Control Manager, Food Safety Officer, Social, Fishery Product Marketing Manager, Industry Experts.Food Entrepreneur) selected, it leads to a comprehensive specialization in one or two domains.
• In case NOS is not available for a specific area / job role, the university/college should get the curriculum for this developed in consultation with industry experts.
• The curriculum focuses on work-readiness in terms of skills in each of the three years.
• Adequate attention is given in curriculum design to practical work, on the job training, development of student portfolios and project work.
• Cumulative credits awarded to the learners in skill based vocational courses.

• The curriculum in each of the years of the programme would be a suitable mix of general education and skill development components. General Education Component shall have 40 % of the total credits and balance 60% credits will be Skill Component.