In yet another step towards empowering women, we have launched the Bachelor in Vocational Skills programme in a) Food Processing and Quality Control &  b) Sustainable Energy Management.

The programme is funded by the UGC and is under the aegis of the National Skill Development Corporation (NSDC). The objective of NSDC is to encourage skill development and enhance employability opportunities.

B.Voc. is a unique programme with multiple exit points. A student can opt to exit the programme at the end of the first year earning a Diploma or at the end of the second year earning Advanced Diploma or after completion of three years earning a B.Voc. Degree. The students are trained in skill components and will be certified by NSDC on successful completion.

At the Undergraduate level a student must complete a minimum of 180 credits for a B.Voc. Degree, 117 credits for Advanced Diploma and 59 credits for Diploma.

The programme is structured in such a way that the syllabus meets the requirements of the industry and the National Occupational Standards. The training and certification is aligned with the needs of the country in particular and also with the global workforce.

The B.Voc. programme has the following components

Part I – Foundation course in Language- Tamil

Part II- Foundation course in English

Part III – (a) Non - Major Elective (General Elective)
                (b) Environmental Studies
                (c) Value Education
                (d) Extension Activity
                (e) Soft Skills

Part IV – Skills Component

Core Subjects (Theory & Practical, Allied subjects and Project)

The eligibility criteria for joining the B.Voc. programme is Higher Secondary in any discipline. Students from the vocational stream are also eligible to join.

Food Processing and Quality Control

Skills Component - Major Core Courses

  • Food Microbiology with Laboratory Work
  • Food Chemistry with Laboratory Work
  • Principles of Analytical Techniques with Laboratory Work
  • Basic Principles of Food Processing and Preservation
  • Community Nutrition and Fortification of Foods
  • Food and Water Analysis and Detection of Food Adulteration - Laboratory Work
  • Internship in Food Industry/ Entrepreneurship
  • Technology of Fruits and Vegetables Processing - Hands-on Training
  • Food Packaging and Quality Control
  • Entrepreneurial Initiarives
  • Bakery and Dairy Technology
  • Sensory valuation with Laboratory Work
  • Food Additives, Contaminants and Toxicology
  • Food Product Development and Ethical Practices
  • Entrepreneurial Initiarives
  • Waste Management in Food Industry
  • Emerging trends in Food Processing and Technology
  • Project

Allied Core Courses

  • Principles of Basic Nutrition
  • Basic Dietetics
  • Food Hygiene and Sanitation

Major Elective Courses

  • Flavour Chemistry and Technology
  • Food Biotechnology

General Elective Courses

  • Diseases and Management
  • Banking Practices

Sustainable Energy Management

Skills Component - Major Core Courses

  • Forms of Energy and Energy Crisis
  • Thermodynamics and Kinetics
  • Solar Energy
  • Bio Energy
  • Energy Conversion Techniques
  • Energy Efficiency in Thermal and Electrical Utilities
  • Fossil Fuel Sustainability
  • Renewable Energy
  • Electromagnetic Energy: from Motors to Lasers
  • Gobal Climate Change: Science, Economics and Policy
  • Fundamentals of Photovoltaics
  • Developing Entrepreneurial Initiatives
  • Nuclear Energy
  • Software Tools for Energy Analysis
  • Solar Architecture and Green Building
  • Project

Allied Core Courses

  • Fuel Cells
  • Energy Economics
  • Statistical Analysis

Major Elective

  • Energy Management and Energy Audit
  • Conservation of Water resources: Watershed Management

General Elective Courses

  • Electronic Documentation and Presentation
  • Banking Practices