Chandigarh University’s Passion to Profession through Advanced Credit Program offers a unique pathway for bright and inquisitive young minds to develop their career by enjoying their passion. This specialized certification program is offered to UG and PG students seeking admission to Chandigarh University. Besides pursuing their passion, the students will earn University credits while developing the primordial knowledge and skills for the program to which they are interested in taking admission. This program comprises three distinct levels, each tailored to provide students with a progressive and comprehensive learning experience.
Obtaining credits in specific courses implies that a student has exhibited proficiency in those subjects. Consequently, they might be exempted from retaking those courses or have the opportunity to progress to more advanced levels directly. This minimizes the required number of courses, enabling them to concentrate on other subjects or explore additional courses. Advanced earned credits streamline a student's academic path, potentially reducing the duration needed to finish their degree or program. It lessens the student's time and energy commitments, allowing them to allocate those resources to other subjects and dedicate more time to prepare for job placements.
Nil
S. No. |
Day |
Activity |
Duration |
---|---|---|---|
1 |
Monday |
Introduction and Live Interaction |
1 Hour 30 Mins |
2 |
Tuesday |
Flipped Classroom |
1 Hour 30 Mins |
3 |
Wednesday |
Live Interaction, Query Session |
1 Hour 30 Mins |
4 |
Thursday |
Assignment Allotment, Assignment Preparation and Submission |
3 hours |
5 |
Friday |
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6 |
Saturday |
Live Hands-on Practice/ Case Study |
1 Hour 30 Mins |
Quiz |
|||
Self Study |
6 Hours |
||
Total Engagement Hours |
15 Hours |
In case any query please mail on acp@cumail.in
The Level 2 of Passion to Profession through Advanced Credit Program is focussed on inculcating global values in the aspirants.
The course will improve aspirant’s morale. The aspirants will be able to bring in right conduct in their behaviour. The said values and ethics training program will aim at improving the professionalism and the effectiveness of individuals.
The aspirant will be engaged in series of lessons based on value inculcation which will earn them a values certificate.
Developing universally recognized spiritual, compassionate and dynamic minds with positive and ethical thought process through global values instillation & certification.
Nil
Days |
Topic to be Covered (1.5 Hour per Day) |
---|---|
Day 1 |
Live interaction on course |
Day 2 |
Lecture Series start…. |
Day 3 |
Lecture Series cont.… |
Day 4 |
Lecture Series cont.… |
Day 5 |
Lecture Series end.… |
Day 6 |
Live interactions, Doubt Sessions and Feedback |
Day 7 |
MCQ-based Quiz |
In case any query please mail on acp@cumail.in
The Department of Food Technology introduce a workshop based course which implement practical and theoretical training on the conversion of raw agricultural produce into processed, packaged, shelf-stable food products and intermediate raw materials, different aspects of food preservation, establishment, maintenance, food quality assurance, equipment design and specifications. The programme is designed to train the students to learn basic skills of Food Processing Technology and methods involved to manufacture safe, delicious & nutritious foods.
LEVEL No. |
Course Code: |
TITLE |
L |
T |
P |
S |
C |
CH |
Course Type* |
---|---|---|---|---|---|---|---|---|---|
1 |
22FTT 101 |
Food Processing Technology-1 |
1 |
- |
- |
- |
1 |
15 |
ACP |
Course Objectives |
a) This course is designed to engage the students for learning of practical skills in food processing. |
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b) To understand the role of principle and application of preservation techniques in Food Processing. |
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c) To get the skills for manufacturing of preserved products. |
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PRE-REQUISITE |
Nil |
|
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Course Outcome |
Understand the basic composition and nutritional importance of food. |
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Remember the technology involved in processing of raw food products. |
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Evaluate importance and application of preservation techniques in Food Processing. |
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Create the flow chart for processing of value added product |
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Analyze the importance of unit operations in food processing |
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Course Contents |
Level 1 |
Days |
Topic to be Covered (1.5 Hour per Day) |
---|---|
Day 1 |
Introduction to Food Technology |
Day 2 |
Equipments Used in Food Processing |
Day 3 |
Basic Unit Operations in Food Industry |
Day 4 |
Manufacturing of Fruits and Vegetable Based product |
Day 5 |
Collection of data of fruits, vegetables, cereals, legumes and graphical representation |
Day 6 |
Preparation of Bakery Products: |
Name |
Mobile |
|
---|---|---|
Dr. Davinder Pal Singh |
8847663699 |
davinder.e10088@cumail.in |