About Indira Gandhi National Open University (IGNOU)
Details For Admission Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO)
Name of the Programme: Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds
Programme Code: DPVCPO
The Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds aims to develop competent human resource in the field of post harvest management of Cereals, Pulses and Oilseeds and production of value added products from them. It intends to inculcate vocational and entrepreneurial skills to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as self employment. It seeks to address the workforce requirements of the food processing industries and focuses on upgrading the knowledge and skills of existing workers in the roller flour mills, rice mills, pulse mills, baking and confectionary industry, oilseeds processing units and ready to eat food along with snack food industry based on Cereals, Pulses and Oilseeds. The programme also caters to trained manpower requirements of the food processors, skilled workers / technicians in the food processing industries, NGO functionaries/ trainers, entrepreneurs, post harvest/ food processing departments of the states/ central, rural educators, farmers, quality control implementation agencies etc.
The salient features of this programme are as follows:
· Focus on operational areas of post-harvest management of Cereals, Pulses and Oilseeds
· Courses designed and prepared by professional experts in the field of post harvest technology
· Student centered multimedia learning materials
· Strong students support services
· Opportunity to interact with leading experts through teleconferencing
Objectives:
To provide the knowledge & skills for minimizing the post-harvest losses and production of value added food products
To develop human resource for post harvest management and for primary/secondary/tertiary processing of Cereals, Pulses and Oilseeds at the production areas/ clusters,
To develop youth as young entrepreneurs for self employment through food processing and associated activities,
To impart knowledge and technical proficiency in
(a) Procurement of raw materials,
(b) Preparation of value added products,
(c) Prevention of losses in raw and processed produce,
(d) Marketing and economical aspects,
(e) Managing small and medium enterprises,
Eligibility for Admission
- Senior Secondary Pass Outs – preferably Science / Agriculture
- BPP (Under IGNOU / OLS Mode)
- 10th pass may enroll simultaneously for the BPP and Diploma programme. Preference will be given to Science and Agriculture stream students. The minimum age for admission to the BPP programme is 18 years. Therefore the minimum age for 10th pass students taking simultaneous admission for the BPP and Diploma programme is 18 years.
Programme Fee:
i. Rs.9700/-
ii. Rs.9700/-
iii. Rs.10,600/-
Admission Details:
• Admission notification is generally released in May/June and the date for submission of filled-in application forms will be 1 July to September 30 for January session and 1 January to March 31 for July session.
• However students are requested to check with the official admission notification for the exact dates related to admission.
Duration:
· Minimum - 1 year
· Maximum - 4 years.
Medium of Instruction: English
Target Group:
Urban/ Rural Youth, Senior Secondary pass-outs, skilled workers in food industries, Small and medium entrepreneurs, food processors in unorganized sector, personnel working in food processing cooperatives, and food processing institutions/industries, small and medium entrepreneurs, NGO functionaries/ trainers and progressive farmers.
Programme Structure:
In order to be eligible for the award of The Diploma, a student has to complete the following 8 Courses (integrated with practical) equivalent to 32 credits (1 credit is equal to 30 study hours)
BPVI-031 : Food Fundamentals (4 Credits)
BPVI-032 : Food Microbiology (4 Credits)
BPVI-033 : Milling of Wheat, Maize and Coarse grains (4 Credits)
BPVI-034 : Baking and Flour Confectionery (4 Credits)
BPVI-035 : Paddy Processing (4 Credits)
BPVI-036 : Processing of Pulses and Oilseeds (4 Credits)
BPVI-037 : Food Quality Testing and Evaluation (4 Credits)
BPVI-038 : Entrepreneurship and Marketing (4 Credits)