Dairy Product Maker and Sweets Maker training program is of 550 hours [390 hours in house and 160 hours OJT].
Dairy Product Maker and Sweets Maker is designed to produce employable workforce equipped with knowledge, skills, and attitudes related to dairy product and sweets making occupation. Once the trainees acquire these competencies they will have ample opportunity for wage employment and self employment through which they will contribute in the national streamline of poverty reduction in the country.
This curriculum is based on the job required to be performed by a dairy products and sweets making technical worker.
Therefore, this curriculum guide is designed to equip the trainees with skills & knowledge of the field of dairy based products and sweets making technology. This curriculum is designed in modular approach. Module one consists of milk based products.
Module two comprises of processing and production of sweets items. The provision of On-the- Job Training (OJT) is included to provide the trainees the opportunities to have experience and exposure of "The World of Work" as well as practice the critical competencies. OJT commences after the completion of in- house training.
Aim
The main aim of this program is to produce employable skilled dairy products and sweets makers who will provide dairy products and sweet making services in the dairy and sweets making industries in the country.
To produce such human resources through institutional training program followed by "On the Job Training (OJT)" is made mandatory. This provision provides the trainees the opportunity for maximum experience & exposure of "The World of Work."
The graduates of this program will be able to be employed or be an entrepreneur.
Objective
After completion of training the trainees will be able:
To be familiar with basic milk processing technology
To process milk products
To perform dairy laboratory tests
To prepare mother culture for milk products
To prepare khoa based milk sweets
To prepare chhana based milk sweets.
To prepare cultured/fermented mik products
To prepare milk based puddings / dessert
Salient Features
Duration: The total duration of this training program will be of 550 hours [390 hours in house and 160 hours OJT].
Target group: The target group for this training program will be school leavers having minimum of class seven educations. Priority will be given to the individual of rural, poor, and disadvantaged groups (DAGs).
Group size: The group size for this training program will be maximum 30, provided all necessary resources to practice the tasks/ competencies as specified in this curriculum.
Target location: The target location of this training program will be all over Nepal.
Medium of Instruction: The medium of instruction for this training program will be Nepali or English or both.
Pattern of attendance: The trainees should have 80% attendance in theory classes and 90% in practical/ performance to be eligible for internal assessments and final examinations.
Focus of the program: This is a competency-based curriculum. This curriculum emphasizes on competency performance. 80% time is allotted for performance and remaining 20% time is for related technical knowledge. So, the main focus will be on performance of the specified competencies in this curriculum. The provision of OJT is made to practice the critical tasks during the stated period.
Follow up suggestion:
First follow up: Six months after the completion of the program
Second follow up: Six months after the completion of the first follow up
Follow up cycle: In a cycle of one year after the completion of the second follow up for five years
Grading System
The trainees will be graded as follows based on the marks in percentage secured by them in tests/ evaluations.
Distinction: Passed with 80% or above
First Division: Passed with 75% or above
Second Division: Passed with 65% or above
Third Division: Passed with 60% or above
Certificate requirement: The related training institute will provide the training certificate of "Dairy Product /Sweets Maker" based on the prescribed in-house training and related OJT completed as per the model of the curriculum. However; individuals who complete Module (s) of the institutional training will receive the certificate of the particular module completed.
Provision of Skill Testing: The graduates who have completion certificate of Dairy Product/Sweets Maker may sit in the skill testing examination Level one (Level- 1) as provisioned and administered by the National Skill Testing Board.
Eligibility
Entry Criteria :
Individuals who meet the following criteria will be allowed to enter into this program:
- Minimum of seven class pass
- Minimum of 15 years of age
- Should pass entrance examination
Curricular Structure
Modules and Sub-Modules
Module: 1: Dairy Product Maker
Sub-module:1: Basic Milk Processing Technology
Sub-module: 2: Processing of Milk Products
Sub-module: 3: Laboratory Tests
Module: 2: Sweets Maker
Sub module: 1: Khoa Based Milk Sweets
Sub-module: 2: Chhana Based Milk Sweets
Sub-module: 3: Cultured / Fermented Products
Sub-module: 4: Milk Based Puddings / Desserts