DIPLOMA IN FOOD AND DAIRY TECHNOLOGY
Diploma in Food and Dairy Technology is one of the prominent and popular disciplines within the technical education in Nepal. Food inspection profession has been helping the world to assure quality food production and it has also been creating salary base employment and self-employment opportunities in public and private sectors. This curriculum is based on the academic requirements to enter bachelor as well as designed with the purpose of producing middle level technical workforce equipped with knowledge and skills related to the field of food and dairy technology so as to meet the demand of such workforce in the country to contribute in the national food quality of Nepal. The knowledge and skills incorporated in this curriculum will be helpful to deliver the individual needs as well as national needs in the field of quality especially in food and dairy sector.
The foundational subjects like English, Nepali, Physics, Chemistry, and Mathematics (offered in diffusion model of curricular program) are applicable in the technical field. The disciplinary subjects of food and dairy are included in all four semesters. This curricular program also makes the provision of project works as well as work experience program (WEP) in the specific areas, which can be very instrumental in helping the students develop analytical skill and confidence.
The curriculum structure and the subject wise content reflect the details of this curriculum. In brief, this curriculum will guide to its implementers to produce competent and highly employable middle level technical workforce in the field of food and dairy industry.
The new curriculum wast developed by CTEVT curriculum division in 2073 BS (2017 AD) with following aims and objectives:
Aim
The program aims to produce middle level technical personnel with sound academic knowledge equipped with perfect technical skills that can be faced in real life situation.
Program objectives
- After the completion of this program, the graduates will be enabled to:
- Apply the professional knowledge and skills in the respected field of food technology
- Develop the positive attitudes towards the professions with greater initiative and self-confidence
- Apply critical thinking for problem-solving and decision making during the service delivery.
- Follow the quality standards set by the organization for quality assurance of the services offered to the customer.
- Get employment in governmental, semi-governmental, non-governmental organization as well as other projects and programs.
- Start their own enterprise and create employment.
Target Location
The target location of this program will be all over Nepal.
Group size
The group size will be maximum of 40 (forty) in a batch.
Duration
The total duration of this curricular program is three years. The program is based on semester system. Moreover, one semester consists of 19.5 weeks and one academic week consists up to 40 hours excluding evaluation period.
Medium of instruction
The medium of instruction will be in English and/or Nepali.
Pattern of attendance
Minimum of 90% attendance in each subject is required to appear in the respective final examination.
Teacher and student ratio
The ratio between teachers and students must be:
- Overall ratio of teacher to student must be 1:10 (at the institution level)
- 1:40 for theory and tutorial classes
- 1:10 for practical classes
Subjects taught in different semesters
The medium of instruction will be English and/or Nepali.
| FIRST YEAR / FIRST SEMESTER | ||
| # | Subject | Full Marks |
|---|---|---|
| 1 | English-I | 100 |
| 2 | Mathematics | 100 |
| 3 | Physics-I (T+P) | 100 |
| 4 | Chemistry-I (T+P) | 100 |
| 5 | Biology-I (T+P) | 100 |
| Total | 500 | |
| FIRST YEAR / SECOND SEMESTER
|
||
| # | Subject | Full Marks |
|---|---|---|
| 1 | English-II | 100 |
| 2 | Nepali | 100 |
| 3 | Physics-II (T+P) | 100 |
| 4 | Chemistry-II (T+P) | 100 |
| 5 | Biology-II (T+P) | 100 |
| Total | 500 | |
| SECOND YEAR / THIRD SEMESTER
|
||
| # | Subject | Full Marks |
|---|---|---|
| 1 | Basic Principles of Engineering | 100 |
| 2 | Principles of Food Preservation | 75 |
| 3 | Principles of Milk Processing | 75 |
| 4 | Basic & Food Microbiology | 75 |
| 5 | Mathematics & Statistics | 100 |
| 6 | Principles of Fermentation Technology | 75 |
| Total | 500 | |
| SECOND YEAR / FOURTH SEMESTER
|
||
| # | Subject | Full Marks |
|---|---|---|
| 1 | Human Nutrition | 100 |
| 2 | Computer Application | 75 |
| 3 | Milk and Milk Products | 75 |
| 4 | Food Chemistry | 75 |
| 5 | Technology of Food Products-I (Cereal Technology) | 75 |
| 6 | Food Engineering | 100 |
| Total | 500 | |
| THIRD YEAR / FIFTH SEMESTER
|
||
| # | Subject | Full Marks |
|---|---|---|
| 1 | Food Safety and Quality Control | 75 |
| 2 | Storage and Packaging | 75 |
| 3 | Technology of Food Products-II (Fruits & Vegetables) | 100 |
| 4 | Technology of Food Products-III (Tea, Coffee & Spices) | 75 |
| 5 | Technology of Food Products-IV (Meat, Poultry and Fish | 75 |
| 6 | Technology of Diary Products | 100 |
| Total | 500 | |
| THIRD YEAR / SIXTH SEMESTER
|
||
| # | Subject | Full Marks |
|---|---|---|
| 1 | Food Analysis | 100 |
| 2 | Project Work | 100 |
| 3 | Work Experience Program | 300 |
| Total | 500 | |