SHIVAJI UNIVERSITY, KOLHAPUR

STRUCTUCTURE AND SYLLABUS OF B.VOC. -PART II (ADVANCED DIPLOMA)

Bachelor of Vocation (B.Voc.) – Food Processing and Management

TITLE : B.Voc. Part II (Food Processing and Management)

Syllabus (Semester Pattern)
Under Faculty of Science

YEAR OF IMPLEMENTATION : Syllabus will be implemented from June 2015

DURATION : B. Voc. Part I, II and III (Three Years)

B. Voc. Part I - Diploma (One Year)
B. Voc. Part II - Advanced Diploma (One Year)
B. Voc. Part III – Degree (One Year)

PATTERN OF EXAMINATION: Semester Pattern

 Theory Examination – At the end of semester as per Shivaji University Rules
 Practical Examination – i) In the 1st, 3rd and 5th semester of B. Voc. there will
be internal assessment of practical record, related
report submission and project reports at the end of
semester.
ii) In the second semester of B. Voc. I, there
will be internal practical examination at the end of
semester.
iii) In the 4th and 6th semester of B. Voc. there
will be external practical examination at the end of
semester.

MEDIUM OF INSTRUCTION : English / Marathi

STRUCTURE OF COURSE : B. Voc. Part – I, II and III

Two Semesters per Year
Two General Papers per year / semester
Three Vocational Papers per Year / Semester
Three Practical papers per Year / Semester
One Project / Industry Visit/ Study Tour / Survey
SCHEME OF EXAMINATION

A) THEORY

 The theory examination shall be at the end of the each semester.

 All the general theory papers shall carry 40 marks and all vocational theory papers
shall carry 50 marks.

 All the general practical shall carry 10 marks and all vocational practical shall carry
50 marks
  Evaluation of the performance of the students in theory shall be on the basis of
semester examination as mentioned above.

 Question paper will be set in the view of entire syllabus preferably covering each unit
of the syllabus.

 Nature of question paper for Theory examination (Excluding Business

Communication Paper) –
i. There will be seven questions carrying equal marks.
ii. Students will have to solve any five questions.
Q. No. 1 : Short answer type question with internal choice

(Two out of Three )

Q. No. 2 to Q. No. 6 : Long answer type questions

Q. No. 7 : Short Notes with internal choice

( Two out of Three )

B ) PRACTICAL

Evaluation of the performance of the students in practical shall be on the basis of semester
examination ( Internal assessment at the end of Semester I, II and III and V and external
examination at the end of Semester IV and VI as mentioned separately in each paper.

Standard of Passing:

As per the guidelines and rules for B. Voc. (Attached Separately – Annexure I)

Structure of the Course

B. Voc. – I (Diploma) Semester – I

Sr. Paper Title Theory Marks Distribution of
No No. /Practical (Total) Marks
/Project Theory Practical
1 I Business Communication – I Theory 50 40 10
/Practical
2 II Fundamentals of Food Theory 50 40 10
Science – I /Practical
3 III Food Preservation- I Theory 50 50 --
4 IV Agro Processing – I Theory 50 50 --
5 V Bakery & Confectionary – I Theory 50 50 --

6 VI Laboratory Work : Food Practical 50 -- 50

Preservation - I
7 VII Laboratory Work: Practical 50 -- 50
Agro processing - I
8 VIII Laboratory Work : Practical 50 -- 50
Bakery & Confectionary -I
9 IX Project - 50 -- 50
B. Voc. – I (Diploma) Semester – II

Sr. Paper Title Theory Marks Distribution of

No. No. /Practical (Total) Marks
/Project Theory
Practical
1 X Business Communication - II Theory 50 40 10
/Practical
2 XI Fundamentals of Food Science - Theory 50 40 10
II /Practical
3 XII Food Preservation- II Theory 50 50 --

4 XIII Agro Processing – II Theory 50 50 --

5 XIV Bakery & Confectionary - II Theory 50 50 --

6 XV Laboratory Work : Food Practical 50 -- 50

Preservation – II
7 XVI Laboratory Work: Practical 50 -- 50
Agro processing – II
8 XVII Laboratory Work : Practical 50 -- 50
Bakery & Confectionary -II
9 XVIII Industrial Visit/Study Tour - 50 -- 50

Scheme of Teaching: B. Voc. – Part I (Diploma) Semester – I

Sr. Paper Title Distribution of Workload

No. No. (Per Week)
Theory Practical Total
1 I Business Communication - I 4 2 6
2 II Fundamentals of Food Science - I 4 2 6
3 III Food Preservation- I 4 - 4
4 IV Agro Processing - I 4 - 4
5 V Bakery & Confectionary - I 4 - 4
6 VI Laboratory Work - Food 4 4
Preservation - I -
7 VII Laboratory Work 4 4
Agro processing - I -
8 VIII Laboratory Work I 4 4
Bakery & Confectionary -I -
9 IX Project - - -
Total -- 20 16 36
B. Voc. – Part I (Diploma) Semester – II

Sr. Paper Title Distribution of Workload

No. No. (Per Week)
Theory Practical Total
1 X Business Communication - II 4 2 6
2 XI Fundamentals of Food Science - II 4 2 6
3 XII Food Preservation- II 4 - 4
4 XIII Agro Processing – II 4 - 4
5 XIV Bakery & Confectionary – II 4 - 4
6 XV Laboratory Work : Food 4 4
Preservation – II -
7 XVI Laboratory Work : 4 4
Agro processing – II -
8 XVII Laboratory Work : 4 4
Bakery & Confectionary –II -
9 XVIII Industrial Visit/Study Tour - - -
Total- 20 16 36

B. Voc. – II (Advanced Diploma) Semester – III

Sr. Paper Title Theory Marks Distribution of Marks

No No. /Practical (Total) Theory Practical
/Project
1 XIX Fundamentals of Theory 50 40 10
Financial Accounting /Practical
–I
2 XX Fundamentals of Theory 50 40 10
Nutrition – I /Practical
3 XXI Fruits and Vegetable Theory 50 50 --
Processing- I
4 XXII Milk and Milk Theory 50 50 --
Product Processing- I
5 XXIII Food Quality control Theory 50 50 --
and Waste
management - I
6 XXIV Laboratory Work : Practical 50 -- 50
Fruits and Vegetable
Processing- I
7 XXV Laboratory Work: Practical 50 -- 50
Milk and Milk
Product Processing- I
8 XXVI Laboratory Work : Practical 50 -- 50
Food Quality control
and Waste
management - I
9 XXVII Project - 50 -- 50
B. Voc. – II (Advanced Diploma) Semester – IV

Sr. Paper Title Theory Marks Distribution of Marks

No. No. /Practical/Project (Total) Theory Practical
1 XXVIII Fundamentals of Theory 50 40 10
Financial Accounting – /Practical
II
2 XXIX Fundamentals of Theory/Practical 50 40 10
Nutrition – II
3 XXX Fruits and Vegetable Theory 50 50 --
Processing- II
4 XXXI Milk and Milk Product Theory 50 50 --
Processing- II
5 XXXII Food Quality control Theory 50 50 --
and Waste management
- II
6 XXXIII Laboratory Work : Practical 50 -- 50
Fruits and Vegetable
Processing- II
7 XXXIV Laboratory Work: Practical 50 -- 50
Milk and Milk Product
Processing- II
8 XXXV Laboratory Work : Practical 50 -- 50
Food Quality control
and Waste management
- II
9 XXXVI Industrial Visit/Study - 50 -- 50
Tour

Scheme of Teaching: B. Voc. – Part II (Advanced Diploma ) Semester – III

Sr. Paper Title Distribution of Workload

No. No. (Per Week)
Theory Practical Total
1 XIX Fundamentals of Financial 4 2 6
Accounting - I
2 XX Fundamentals of Nutrition - I 4 2 6
3 XXI Fruits and Vegetable Processing- I 4 - 4
4 XXII Milk and Milk Product Processing- I 4 - 4
5 XXIII Food Quality control and Waste 4 - 4
management - I
6 XXIV Laboratory Work : Fruits and 4 4
Vegetable Processing- I -
7 XXV Laboratory Work: 4 4
Milk and Milk Product Processing- I -
8 XXVI Laboratory Work : 4 4
Food Quality control and Waste -
management – I
9 XXVII Project - - -
Total -- 20 16 36
B. Voc. – Part II (Advanced Diploma ) Semester – IV

Sr. Paper Title Distribution of Workload

No. No. (Per Week)
Theory Practical Total
1 XXVIII Fundamentals of Financial 4 2 6
Accounting – II
2 XXIX Fundamentals of Nutrition – II 4 2 6
3 XXX Fruits and Vegetable Processing- II 4 - 4
4 XXXI Milk and Milk Product Processing- 4 - 4
II
5 XXXII Food Quality control and Waste 4 - 4
management - II
6 XXXIII Laboratory Work : Fruits and 4 4
Vegetable Processing- II -
7 XXXIV Laboratory Work: 4 4
Milk and Milk Product Processing- -
II
8 XXXV Laboratory Work : 4 4
Food Quality control and Waste -
management - II
9 XXXVI Industrial Visit/Study Tour - - -
Total- 20 16 36

B. Voc. – III (Degree) Semester – V

Sr. Paper Title Theory Marks Distribution of

No No. /Practical (Total) Marks
/Project Theory Practical
1 XXXVII Business Management – Theory 50 40 10
I /Practical
2 XXXVIII Legal Frame work for Theory 50 40 10
Food Industry /Practical

3 XXXVIX Meat, Fish and Poultry Theory 50 50 --

Processing – I
4 XXXX Applied Chemistry Theory 50 50 --

5 XXXXI Food and Beverage Theory 50 50 --

Processing
6 XXXXII Laboratory Work :Meat, Practical 50 -- 50
Fish and Poultry
Processing – I
7 XXXXIII Laboratory Work Practical 50 -- 50
:Applied Chemistry
8 XXXXIV Laboratory Work :Food Practical 50 -- 50
and Beverage Processing
9 XXXXV Internship - 50 -- 50
B. Voc. – III (Degree) Semester – VI
Sr. Paper No. Title Theory Marks Distribution of
No. /Practical (Total) Marks
/Project Theory
Practical
1 XXXXVI Business Management – Theory 50 40 10
II /Practical

2 XXXXVII Food Hygiene and Theory 50 40 10

Sanitation /Practical
3 XXXXVIII Meat, Fish and Poultry Theory 50 50 --
Processing – II
4 XXXXIX Applied Microbiology Theory 50 50 --

5 XXXXX Food Packaging Theory 50 50 --

6 XXXXXI Laboratory Work :Meat, Practical 50 -- 50

Fish and Poultry
Processing – II
7 XXXXXII Laboratory Work Practical 50 -- 50
:Applied Microbiology
8 XXXXXIII Laboratory Work :Food Practical 50 -- 50
Packaging
9 XXXXXIV Project - 50 -- 50

Scheme of Teaching: B. Voc. – Part III ( Degree ) Semester – V

Sr. Paper Title Distribution of Workload
No. No. (Per Week)
Theory Practical Total
1 XXXVII Business Management –I 4 2 6
2 XXXVIII Legal Frame work for Food 4 2 6
Industry

3 XXXVIX Meat, Fish and Poultry 4 - 4

Processing – I
4 XXXX Applied Chemistry 4 - 4
5 XXXXI Food and Beverage Processing 4 - 4
6 XXXXII Laboratory Work :Meat, Fish 4 4
and Poultry Processing – I -
7 XXXXIII Laboratory Work :Applied 4 4
Chemistry -
8 XXXXIV Laboratory Work :Food and 4 4
Beverage Processing -
9 XXXXV Internship - - -
Total -- 20 16 36
B. Voc. – Part III ( Degree ) Semester – VI
Sr. Paper No. Title Distribution of Workload
No. (Per Week)
Theory Practical Total
1 XXXXVI Business Management –II 4 2 6
2 XXXXVII Food Hygiene and Sanitation 4 2 6
3 XXXXVIII Meat, Fish and Poultry 4 - 4
Processing – II
4 XXXXIX Applied Microbiology 4 - 4
5 XXXXX Food Packaging 4 - 4
6 XXXXXI Laboratory Work :Meat, Fish 4 4
and Poultry Processing – II -
7 XXXXXII Laboratory Work :Applied 4 4
Microbiology -
8 XXXXXIII Laboratory Work :Food 4 4
Packaging -
9 XXXXXIV Project - - -
Total- 20 16 36
Eligibility for Admission : 10 + 2 from any faculty or equivalent Diploma / Advanced
Diploma in any related stream.

Eligibility for Faculty : 1) M. Tech. (Food Tech./Food processing )

M. Sc. ( Food Science and Nutrition / Food Processing/
Food Technology/Home-Science/ Food Science and Quality
Control with NET / SET
2) M. A (English) with NET/SET for Business Communication
3) M. Com / MBA with NET/SET for Financial Accounting and
Business Managment

Eligibility for: B. Tech (Food Tech./ Food processing ) /

Laboratory Assistant B. Sc. (Food Science and Nutrition / Food Processing/ Food
Technology/Home-Science/ Food Science and Quality Control)
/ B.A. Home Science.
Staffing Pattern:

Teaching:

a) In 1st Year of B. Voc. - 1 Full Time and 1 Part Time Lecturer for food processing and 1 CHB
Lecturer for Business Communication

b) In 2nd Year of B. Voc. – Total requirement of faculty (Inclusive of 1st Year) will be 3 Full
time for food processing, 1 CHB Lecturer for Financial Accounting and 1 CHB Lecturer for
Business Communication
c) In 3rd Year of B. Voc. – Total requirement of faculty (Inclusive of 1st & 2nd Year) will be 4
Full time and 1 part time for food processing, 1 CHB Lecturer for Business Management, 1
CHB Lecturer for Business Communication and 1 CHB Lecturer for Financial Accounting
d)
Lab Assistant: For 1st Year of B. Voc. - 1 Part time

For 2nd and 3rd Year (Inclusive of 1st Year) of B. Voc. – 1 Full Time

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 CREDIT SYSTEM
FOR B. VOC. - FOOD PROCESSING AND MANAGEMENT
Credit system:

Education at the Institute is organized around the semester-based credit system of study. The
type of credit will be credit by theory and practical examination. The prominent features of the credit
system are a process of continuous evaluation of a student’s performance/progress and flexibility to
allow a student to progress at an optimum pace suited to his/her ability or convenience, subject to
fulfilling minimum requirements for continuation. A student’s performance/progress is measured by
the number of credits that he/she has earned, i.e. completed satisfactorily. Based on the course credits
and grades obtained by the student, grade point average is calculated. A minimum grade point
average is required to be maintained for satisfactory progress and continuation in the programme.
Also a minimum number of earned credits and a minimum grade point average should be acquired in
order to qualify for the degree.
All programmes are defined by the total credit requirement and a pattern of credit distribution
over courses of different categories.

Course credits assignment:

Each course has a certain number of credits assigned to it depending upon its lectures and
laboratory contact hours in a week. This weightage is also indicative of the academic expectation that
includes in-class contact and self-study outside of class hours.

a. One credit would mean equivalent to 15 periods for lectures, practicals/workshop.

b. For internship/ field work, the credit weightage for equivalent hours shall be equal of that
for lecture / practical.

The credits for each of the year of B. Voc. Course will be as follows:

Level Awards Normal calendar Skill Component General Education

duration Credits Credits
Year 1 Diploma Two Semester 36 24
Year 2 Advanced Diploma Four Semester 36 24
Year 3 B. Voc. Six Semester 36 24
Total 108 72
Subject wise credit assignment for B. Voc. – Part II (Advanced Diploma ) Semester – III

Sr Paper Title Theory/ Marks Distribution of Credits

No No. Practical/ (Total) Marks
Project Theory Practical Theory Practical
1 XIX Fundamentals of Financial Theory 50 40 10 3 2
Accounting – I /Practical
2 XX Fundamentals of Nutrition - I Theory 50 40 10 3 2
/Practical
3 XXI Fruits and Vegetable Theory 50 50 -- 3 --
Processing- I
4 XXII Milk and Milk Product Theory 50 50 -- 3 --
Processing- I
5 XXIII Food Quality control and Theory 50 50 -- 3 --
Waste management – I
6 XXIV Laboratory Work : Fruits and Practical 50 -- 50 -- 3
Vegetable Processing- I
7 XXV Laboratory Work: Practical 50 -- 50 -- 3
Milk and Milk Product
Processing- I
8 XXVI Laboratory Work : Practical 50 -- 50 -- 3
Food Quality control and
Waste management – I
9 XXVII Project -- 50 -- 50 -- 2

Subject-wise Distribution of workload (lectures per week) for B. Voc. Part II (Advanced
Diploma) Semester – III

Sr. Paper Title Distribution of Workload

No. Lectures per week
Theory Practical Total
1 XIX Fundamentals of Financial Accounting 4 2 6
–I
2 XX Fundamentals of Nutrition - I 4 2 6
3 XXI Fruits and Vegetable Processing- I 4 - 4
4 XXII Milk and Milk Product Processing- I 4 - 4
5 XXIII Food Quality control and Waste 4 - 4
management – I
6 XXIV Laboratory Work : Fruits and -- 4 4
Vegetable Processing- I
7 XXV Laboratory Work: -- 4 4
Milk and Milk Product Processing- I
8 XXVI Laboratory Work : 4 4
Food Quality control and Waste
management – I
9 XXVII * Project -- -- --
Total -- 20 16 36
*For Project/Industrial visit /study tour /internship, the workload includes self-study
outside of class hours i.e.4 lectures per week.
Subject wise credit assignment for B. Voc. – Part II (Advanced Diploma ) Semester – IV

Sr Paper Title Theory/ Marks Distribution of Credits

No No. Practical/ (Total) Marks
Project Theory Practical Theory Practical
1 XXVIII Fundamentals of Financial Theory 50 40 10 3 2
Accounting – II /Practical
2 XXIX Fundamentals of Nutrition – Theory 50 40 10 3 2
II /Practical
3 XXX Fruits and Vegetable Theory 50 50 -- 3 --
Processing- II
4 XXXI Milk and Milk Product Theory 50 50 -- 3 --
Processing- II
5 XXXII Food Quality control and Theory 50 50 -- 3 --
Waste management – II
6 XXXIII Laboratory Work : Fruits Practical 50 -- 50 -- 3
and Vegetable Processing- II
7 XXXIV Laboratory Work: Practical 50 -- 50 -- 3
Milk and Milk Product
Processing- II
8 XXXV Laboratory Work : Practical 50 -- 50 -- 3
Food Quality control and
Waste management – II
9 XXXVI Industrial Visit/Study Tour -- 50 -- 50 -- 2

Subject-wise Distribution of workload (lectures per week) for B. Voc. Part II (Advanced
Diploma ) Semester – IV
Sr. Paper Title Distribution of Workload
No. Lectures per week
Theory Practical Total
1 XXVIII Fundamentals of Financial 4 2 6
Accounting – II
2 XXIX Fundamentals of Nutrition – II 4 2 6
3 XXX Fruits and Vegetable Processing- II 4 - 4
4 XXXI Milk and Milk Product Processing- II 4 - 4
5 XXXII Food Quality control and Waste 4 - 4
management – II
6 XXXIII Laboratory Work : Fruits and -- 4 4
Vegetable Processing- II
7 XXXIV Laboratory Work: -- 4 4
Milk and Milk Product Processing- II
8 XXXV Laboratory Work : 4 4
Food Quality control and Waste
management – II
9 XXXVI * Industrial visit/study tour -- -- --
Total -- 20 16 36
*For Industrial visit /study tour, the workload includes self-study outside of class hours i.e.4 lectures
per week.
Evaluation system:

1. Standard of passing
The maximum credits for B. Voc. Food processing and Management semester course (of six
semesters) will be 30 X 6 = 180 credits. To pass in each paper students are required to obtain 4 grade
points in each paper, it means 18 to 20 Marks for 50 Marks Theory / Practical papers, 14.08 to 16 for
40 Marks Theory papers and 04 marks for 10 Marks Practical papers.

2. Assessment of Project / Industrial visit /study tour /Internship Report

i) The Project/Industrial visit/study tour/Internship report must be submitted by the
prescribed date usually two weeks before the end of academic session of the semester.
ii) It is desirable that the topics for Project/Industrial visit/study tour/Internship report
shall be assigned by the end of previous semester.
iii) The Project/Industrial visit/study tour/Internship report and its presentation shall be
evaluated by the coordinator of the course and concerned faculty.
3. Grade point for Theory/Practical/ Project / Industrial visit /study tour /Internship Report

 Table –I: for 50 Marks Theory or Practical

Grade Point Marks out of Marks Grade Description of performance

obtained
0 50 0.0 to 2.5
1 50 2.6 to 5.0
1.5 50 5.1 to 7.5
2 50 7.6 to 10.0 Unsatisfactory
2.5 50 10.1 to 12.5 D
3 50 12.6 to 15.0
3.5 50 15.1 to 17.5
4 50 17.6 to 20.0
C Fair
4.5 50 20.1 to 22.5
5 50 22.6 to 25.0
B Satisfactory
5.5 50 25.1 to 27.5
6 50 27.6 to 30.0
B+ Good
6.5 50 30.1 to 32.5
7 50 32.6 to 35.0
A Very Good
7.5 50 35.1 to 37.5
8 50 37.6 to 40.0
A+ Excellent
8.5 50 40.1 to 42.5
9 50 42.6 to 45.0
9.5 50 45.1 to 47.5 O Outstanding
10 50 47.6 to 50.0
  Table No-II: for 40 Marks Theory
Grade Point Marks out of Marks obtained Grade Description of performance
0.00 40 0.0 to 2.0
1 40 2.08 to 4.0
1.5 40 4.08 to 6.0
2 40 6.08 to 8.0
2.5 40 8.08 to 10.0
D Unsatisfactory
3 40 10.08 to 12.0
3.5 40 12.08 to 14.0
4 40 14.08 to 16.0
C Fair
4.5 40 16.08 to 18.0
5 40 18.08 to 20.0
B Satisfactory
5.5 40 20.08 to 22.0
6 40 22.08 to 24.0 B+ Good
6.5 40 24.08 to 26.0
7 40 26.08 to 28.0 A Very Good
7.5 40 28.08 to 30.0
8 40 30.08 to 32.0
A+ Excellent
8.5 40 32.08 to 34.0
9 40 34.08 to 36.0
9.5 40 36.08 to 38.0
O Outstanding
10 40 38.08 to 40.0

Table No- III: for 10 Marks Practical

Grade Point Marks out of Marks obtained Grade Description of performance

0.00 10 0.0 to 0.5
1 10 0.52 to 1.0
1.5 10 1.02 to 1.5
2 10 1.52 to 2.0 D Unsatisfactory
2.5 10 2.02 to 2.5
3 10 2.52 to 3.0
3.5 10 3.02 to 3.5
4 10 3.52 to 4.0 C Fair
4.5 10 4.02 to 4.5
5 10 4.52 to 5.0 B Satisfactory
5.5 10 5.02 to 5.5
6 10 5.52 to 6.0 B+ Good
6.5 10 6.02 to 6.5
7 10 6.52 to 7.0 A Very Good
7.5 10 7.02 to 7.5
8 10 7.52 to 8.0 A+ Excellent
8.5 10 8.02 to 8.5
9 10 8.52 to 9.0
9.5 10 9.02 to 9.5 O Outstanding
10 10 9.52 to 10.0
Calculation of SGPA and CGPA-

1. Semester Grade Point Average (SGPA) = Σ (course credits in passed courses X earned grade points)
Σ (Course credits in registered courses)

2. Cumulative Grade Point Average = Σ (course credits in passed courses X earned grade points) of all Semesters
(CGPA) Σ (Course credits in registered courses) of all Semesters

3. At the end of each year of B. Voc. Program, student will be placed in any one of the divisions as
detailed below:

SGPA and CGPA Table

Grade Point Grade Description of performance

0.00 to 3.49 D Unsatisfactory
3.5to 4.49 C Fair
4.5 to 5.49 B Satisfactory
5.5 to 5.99 B+ Good
6.0 to 6.99 A Very Good
7.o to 8.49 A+ Excellent
8.5 to10.00 O Outstanding

 Ist Class with distinction: CGPA > 7.0 and above

 Ist Class: CGPA > 6.0 and < 7.0
 IInd Class: CGPA > 5.0 and < 6.0
 Pass Class: CGPA > 4.0 and < 5.0
 Fail: CGPA < 4.0
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 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester III [Paper No. –XIX]
FUNDAMENTALS OF FINANCIAL ACCOUNTING-I

Work Load - 6 Total Marks – 50

Theory – 4 Lectures / Week Theory- 40
Practical- 2 Lectures / Week Practical- 10

Objective : To impart basic accounting knowledge as applicable to business.

Course contents:
Unit I : Introduction to Accounting

Meaning, Nature and Advantages of Accounting, Branches of Accounting,

Accounting Concepts and Conventions, Types of Accounts, Rules of journalizing,
Source Documents – Cash Voucher, Petty Cash Voucher, Cash Memo – Receipts,
Debit Notes, Credit Note, Paying Slips, Withdrawals, Cheque

Unit II : Journal and Ledger

Preparation of Journal entries and Ledger accounts – Subsidiary Books - Purchase

Book, Purchase Return Book, Sales Book, Sales Return Book, Cash Book, Bills
Receivable Book, Bills Payable Book, Journal Proper

Unit III : Depreciation

Meaning, Methods – Straight Line Method – Reducing Balance Method, Change in

Depreciation Method.

Unit IV: Final Accounts

Preparation of Trial Balance, Preparation of Final Accounts of Sole Traders and

partnership firms
Practical:
1) Preparation of Journal entries and Ledger accounts
2) Preparation of subsidiary books
3) Preparation of Trial Balance
4) Practical problems on Final Accounts of sole traders and partnership firms
5) Practical problems on methods of depreciation

Scheme of Internal Practical Evaluation 10 Marks

1) Submission of Record Book 5 Marks

2) Viva – Voce 5 Marks

References:

1) Advanced Accountancy – M.C. Shukla and T.S. Garewal.

2) Advanced Accountancy – S.C. Jain and K. L. Narang
3) Advanced Accountancy – S.M. Shukla.
4) Advanced Accountancy – S. N. Maheshwari.
5) Advanced Accountancy – R. L. Gupta.
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester III [Paper No. –XX]
FUNDAMENTALS OF NUTRITION-I

Work Load - 6 Total Marks – 50

Theory – 4 Lectures / Week Theory- 40
Practical- 2 Lectures / Week Practical- 10

Objectives:

To enable students –
1. to understand the concept of nutrients.
2. to study the role of various nutrients.

Course content:
Unit – I - Introduction to Nutrition
- Definition of nutrition, nutrients, RDA
- Relation of nutrition and Health
- Classification of nutrients (Major, minor)
Unit – II - Carbohydrates
- Composition, Sources, Classification
- Functions, RDA
- Deficiency, excess
Unit – III - Proteins
- Composition, Sources, Classification
- Functions, RDA
- Deficiency, excess
Unit – IV - Fats
- Composition, Sources, Classification
- Functions, RDA
- Deficiency, excess
Practical:
1) Preparation of list of nutrient rich food sources (Carbohydrates, proteins, fats)
2) Calculation of nutritive value of foods
3) Preparation of high carbohydrate product from cereals with calculation of nutritive value
4) Preparation of high fibre product with calculation of nutritive value
5) Preparation of high protein product from plant source with calculation of nutritive value
6) Preparation of high protein product from animal source with calculation of nutritive value
7) Preparation of high fat product with calculation of nutritive value
8) Preparation of low fat product with calculation of nutritive value

References:

1) Shubhangini Joshi, Textbook of food and nutrition, Tata Macgrohill Publishing Co. , New
Delhi.
2) B. Shrilakshmi, Nutrition Science, New Age International Publishers
3) Muddambi S.R. and Rajgopal M. V., Fundamentals of Food and Nutrition, Wiley Eastern
Ltd., New Delhi.
4) Nutritive Value of Indian Foods, NIN, Hyderabad.

Scheme of Internal Practical Evaluation 10 marks

1) Submission of Record book 5 marks

2) Viva – Voce 5 marks

 SHIVAJI UNIVERSITY, KOLHAPUR

B. Voc. Part – II
Food Processing and Management
Semester III [Paper No. – XXI]
FRUITS AND VEGETABLES PROCESSING- I
Work Load - 4 Total Marks – 50
Theory – 4 Lectures / Week
Objectives:

To enable students –
1. to understand techniques in Fruits and Vegetable processing.
2. to study the procedures for preparation of fruit and vegetable products.

Course content:
Unit – I - Introduction to Fruits and Vegetables
- Scope, importance, production and processing status of Fruits and
Vegetables in India
- Morphology and Composition of Fruits and vegetables
- Storage of fruits and vegetables- principles and types of storage
systems
Unit – II - Fruit Beverages
- Definition and types
- Methods of preparation- Juice, RTS, squash, nectar, syrup, crush,
cordial and blended beverages
Unit – III - Jam, Jelly & Marmalade
- Definition
- Selection of fruits
- Ingredients used and their role
- Method of preparation
Unit – IV - Sugar based fruit products
- Fruit Preserves
- Candied fruits, Glazed fruits and Crystallized fruits
References:
1) Lal G., Siddhappa G., Tondon G. L., 1986, Preservation of fruits and vegetables, ICAR, New
Delhi.
2) Shrivastava, R. P. and Kumar. S., 1998, Fruit and Vegetable Preservation: Principles and
Practices, 2nd Edition, International Book Distribution Co., Lakhanow.
3) Salunkhe, D. K., and Kadam S. S., Ed 1995, Handbook of Fruit Science and Technology:
Production, Composition and Processing, Marcel Dekker, New York.
4) Salunkhe, D. K., and Kadam S. S., Ed 1995, Handbook of Vegetable Science and
Technology: Production, Composition, Storage and Processing, Marcel Dekker, New York.
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester III [Paper – XXII]
MILK AND MILK PRODUCTS PROCESSING- I

Work Load - 4 Total Marks – 50

Theory – 4 Lectures / Week

Objectives:
To enable students –
1. to understand techniques in Milk and Milk Product processing
2. to study the working of equipments used in Milk and Milk Product Processing

Course content:
Unit – I - Introduction to Milk and milk products
- Definition, Production and Processing status of milk
- Types of Milk Products
- Equipments used in dairy industry
Unit – II - Composition of milk
- Physio-chemical properties
- Composition and Nutritive value
- Factors affecting composition of milk
- Effect of heat, acid and microorganism on milk
Unit – III - Processing of milk
- Pasteurisation
- Sterilization
- Dehydration
Unit – IV - Special Milks
- Re-constituted or Re-hydrated milk
- Condensed milk, Toned milk and Flavoured milk
- UHT Milk
Reference:
1) Dey S., 1994, Outlines of Dairy Technology, Oxford Univ. Press, New Delhi.
2) Rosenthal I., 1991, Milk and Milk Products, VCH, New York.
3) Robinson R. K., (2 vol. set), 1986, Modern Dairy Technology, Elsevier Applied Science, UK.
4) Warnar J. M., 1976, Principles of Dairy Processing, Wiley Eastern Ltd, New Delhi
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester III [Paper No. XXIII]
FOOD QUALITY CONTROL AND WASTE MANAGEMENT – I

Work Load - 4 Total Marks – 50

Theory – 4 Lectures / Week
Objectives:
To enable students –
1. to understand concept of sampling and quality of the foods.
2. to study the working of equipments for quality control of food products.

Course Content:

Unit – I - Introduction to Quality Control in the food industry

- General concepts of quality and quality control
- Major quality control functions
Unit – II - Sampling of Food
- Sample Selection and Sampling Plans
- Preparation and storage of Laboratory Samples
- Sampling Methods
Unit – III - Standard tests for quality assessment
- Physical Tests
- Chemical tests
- Microbiological tests
Unit – IV - Instrumental analysis of food
- Viscosity analysis
- Consistency analysis
- Texture analysis
- Color analysis
References:

1. Philip,A.C. Reconceptualizing quality. New Age International Publishers,Banglore. 2001.

2. Bhatia,R. and Ichhpujan,R.L. Quality assurance in Microbiology. CBS Publishers and

Distributors, New Delhi. 2004.

3. Kher, C.P. Quality control for the food industry. ITC Publishers, Geneva. 2000.
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- III [Paper No. XXIV]
LABORATORY WORK (FRUITS AND VEGETABLES PROCESSING – I)

Work Load - 4 Total Marks – 50

Practical – 4 Lectures/Week/Batch

Practicals:
1) Introduction to equipments used in Fruit and vegetables Processing
2) Preparation and comparative sensory analysis of Juices and Pulps of different Fruits
3) Preparation and comparative sensory analysis of Fruit RTS, Squash/Crush, Cordial/Nectar.
4) Preparation and comparative sensory analysis of Fruit Syrup and Synthetic syrup
5) Preparation and comparative sensory analysis of Fruit Jam
6) Preparation and comparative sensory analysis of Fruit Jelly
7) Preparation and comparative sensory analysis of Fruit Marmalade
8) Preparation and comparative sensory analysis of Glazed fruit/Fruit candy/Preserve
9) Visit to fruit processing industry

Scheme of Internal Practical Evaluation

Internal practical examination 50 marks
i) Preparation of any one product from the above practicals 15 marks
ii) Submission of practical record book 15 marks
iii) Submission of visit report 10 marks
iv) Viva – Voce 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- III [Paper No. XXV]
LABORATORY WORK (MILK AND MILK PRODUCTS PROCESSING – I)

Work Load - 4 Total Marks – 50

Practical – 4 Lectures/Week/Batch

Practicals:
1) Physical examination of milk
2) Determination of Fat content of milk
3) Estimation of milk acidity
4) Estimation of Specific Gravity of milk
5) Platform tests of milk
6) Preparation of Flavoured milk
7) Preparation of condensed milk
8) Visit to milk processing industry

Scheme of Internal Practical Evaluation

Internal practical examination 50 marks
i) Preparation or estimation of any one from the above 15marks
ii) Submission of practical record book 15 marks
iii) Submission of visit report 10 marks
iv) Viva – Voce 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- III [Paper No. XXVI]
LABORATORY WORK (FOOD QUALITY AND WASTE MANAGEMENT – I)

Work Load - 4 Total Marks – 50

Practical – 4 Lectures/Week/Batch

Practicals:
1. Determination of viscosity by Brookfield viscometer
2. Texture Profile Analysis by texture analyzer
3. Color analysis by Tintometer
4. Determination of o Brix by Refractometer
5. Sensory analysis of food products
6. Study of solid waste disposal methods
7. Study of liquid waste disposal methods
8. Visit to waste disposal section in food industry

Scheme of Internal Practical Evaluation

Internal Practical Examination 50 marks

i) Performance of any one experiment from the above. 15marks
ii) Submission of practical record book 15 marks
iii) Submission of visit report 10 marks
iv) Viva – Voce 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- III [Paper No. XXVII]

PROJECT

Total Marks – 50

Project based on the any one subject related to the syllabus

Scheme of Project Evaluation 50 marks

i) Presentation of project report 15 marks
ii) Submission of Project Report 25 marks
iii) Viva – Voce 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester IV [Paper No. –XXVIII]
FUNDAMENTALS OF FIANACIAL ACCOUNTING- II
Work Load - 6 Total Marks – 50
Theory – 4 Lectures / Week Theory- 40
Practical- 2 Lectures / Week Practical- 10

Objectives: To impact basic accounting knowledge as applicable to business.

Course contents:

Unit I Computerized Accounting System

Introduction – Concept – Components –Features - Importance and Utilization of

Computerized Accounting System.

Unit II Computer Application through Accounting Package Tally

Creation of Company, Group, Ledger Accounts, Feeding of Accounting Data

Receipts, Payments, Purchase, Sale, Contra, Journal, Credit Note and Debit Note

Inventory Information – Groups, Items and Valuation

Generation of various Accounting Reports

Unit III Accounts of Professionals

Preparation of Receipts and Payment Account – Income and Expenditure Account

and Balance Sheets of Non Profit Organization.

Unit IV Single Entry System

Conversion of Single Entry System into Double Entry System.

Practical:

1. Understanding computerized accounting practices applied in different retail malls in and

around Kolhapur city
2. Practical problems based on computerized accounting using Tally
3. Practical problems on preparation of Receipts and Payment Account
4. Preparation of Income and Expenditure account and Balance Sheet of Non-profit making
organizations
5. Solving the problems on conversion of Single Entry system into Double entry system.
6. Oral / Seminar

References:

1) Advanced Accountancy, M. C. Shukla and T. S. Garewal.

2) Advanced Accountancy, S.C. Jain and K. L. Narang.
3) Advanced Accountancy, S.N. Maheshwari.
4) Theory and practice of Computer Accounting, Rajan Chougule and Dhaval Chougule.
Web sites:

1) www.nos.org
2) www.wiki.answers.com
3) Chow.com

Scheme of External Practical Examination 10 marks

1) Submission of Record book 5 marks

2) Viva – Voce 5 marks

 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester IV [Paper No. –XXIX]
FUNDAMENTALS OF NUTRITION- II
Work Load - 6 Total Marks – 50
Theory – 4 Lectures / Week Theory- 40
Practical- 2 Lectures / Week Practical- 10

Objectives:
To enable students –
3. to study the role of various nutrients
4. to understand the relation of food processing and nutrition

Course content:
Unit – I - Vitamins
- Classification
- Fat soluble vitamins- Composition, Sources, Functions, RDA,
Deficiency, excess
Unit-II - Water Soluble vitamins
- Composition, Sources, Functions
RDA, Deficiency, excess
Unit – III - Minerals
- Composition, Sources, Classification
- Functions, RDA
- Deficiency, excess
Unit – IV - Water
- Composition, Sources, Classification
- Functions, RDA
- Deficiency, excess
- Effect of processing on nutrients
- Food processing and nutritional security
Practical:
1) Preparation of list of nutrient rich food sources (vitamins, minerals, water)
2) Preparation of vitamin A rich product with calculation of nutritive value
3) Preparation of vitamin B1 rich product with calculation of nutritive value
4) Preparation of vitamin B2 rich product with calculation of nutritive value
5) Preparation of vitamin B3 rich product from animal source with calculation of nutritive value
6) Preparation of vitamin C rich product with calculation of nutritive value
7) Preparation of high mineral product (iron and calcium) with calculation of nutritive value
8) Preparation of high water containing product with calculation of nutritive value

References:

1) Shubhangini Joshi, Textbook of food and nutrition, Tata Macgrohill Publishing Co. , New
Delhi.
2) B. Shrilakshmi, Nutrition Science, New Age International Publishers
3) Muddambi S.R. and Rajgopal M. V., Fundamentals of Food and Nutrition, Wiley Eastern
Ltd., New Delhi.
4) Nutritive Value of Indian Foods, NIN, Hyderabad.

Scheme of External Practical Examination 10 marks

1) Submission of Record book 5 marks

2) Preparation of any one nutrient rich recipe 5 marks

with nutritive value calculation
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester IV [Paper – XXX]
FRUITS AND VEGETABLES PROCESSING- II

Work Load - 4 Total Marks – 50

Theory – 4 Lectures / Week

Objectives:
To enable students –
1. to understand techniques in Fruits and Vegetable processing and preservation
2. to study the working of equipments used in Fruits and Vegetable Processing and preservation

Course content:
Unit – I - Dehydration of fruits & vegetables
- Mechanical dehydration
- Osmotic dehydration
- Dehydrated products- Vegetable granule, Powder and Flakes
Unit – II - Pickling
- Introduction
- Ingredients and their role
- Pickling process
Unit – III - Chutney and Sauces
- Definition
- Process
- Types and examples
Unit – IV - Canning of fruits and vegetables
- Definition, History
- Process of canning- fruits , vegetables
- spoilage of canned fruits and vegetables
References:
1) Lal G., Siddhappa G., Tondon G. L., 1986, Preservation of fruits and vegetables, ICAR, New
Delhi.
2) Shrivastava, R. P. and Kumar. S., 1998, Fruit and Vegetable Preservation: Principles and
Practices, 2nd Edition, International Book Distribution Co., Lakhanow.
3) Salunkhe, D. K., and Kadam S. S., Ed 1995, Handbook of Fruit Science and Technology:
Production, Composition and Processing, Marcel Dekker, New York.
4) Salunkhe, D. K., and Kadam S. S., Ed 1995, Handbook of Vegetable Science and
Technology: Production, Composition, Storage and Processing, Marcel Dekker, New York
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester IV [Paper No. XXXI]
MILK AND MILK PRODUCTS PROCESSING- II
Work Load - 4 Total Marks – 50
Theory – 4 Lectures / Week

Objectives:
To enable students –
1. To understand techniques in Milk and Milk Product processing
2. To study the manufacturing processes used in Milk Product Processing

Course content:
Unit – I - Butter and Butter oil
- Definition and composition
- Process of manufacture
- Uses
Unit – II - Cheese
- Definition & Composition
- Process of manufacture
- Uses
Unit – III - Ice-cream
- Definition & Composition
- Ingredients & their role
- Process of manufacture
Unit – IV - Indigenous Milk Products
- Dahi/Curds, Lassi,
- Channa/ Paneer, Rasgulla
- Khoa, Gulabjamun
- Chakka, Shrikhand
Reference:
1) Dey S., 1994, Outlines of Dairy Technology, Oxford Univ. Press, New Delhi.
2) Rosenthal I., 1991, Milk and Milk Products, VCH, New York.
3) Robinson R. K., (2 vol. set), 1986, Modern Dairy Technology, Elsevier Applied Science, UK.
4) Warnar J. M., 1976, Principles of Dairy Processing, Wiley Eastern Ltd, New Delhi
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester IV [Paper No. XXXII]
FOOD QUALITY CONTROL AND WASTE MANAGEMENT – II

Work Load - 4 Total Marks – 50

Theory – 4 Lectures / Week

Objectives:
To enable students –
1. to understand the techniques of sensory analysis of food products.
2. to understand the techniques of waste disposal and management.

Course Content:

Unit – I - Sensory evaluation

- Importance of sensory evaluation
- Practical requirements for conducting sensory tests: Testing area,
testing set up, lighting, testing schedule, preparation of samples,
sample coding, evaluation card preparation.
- Selection of Panel members
Unit – II - Sensory testing of foods
- Difference tests
- Rating tests
- Sensitivity tests
- Descriptive flavor profile
Unit – III - Waste Management in Food Industry
- Types of waste generated: non-degradable & biodegradable
wastes
- Methods of utilizing wastes to make value added products
Unit – IV - Waste storage and disposal methods
- Storage and disposal of liquid and gaseous waste- land-filling,
burial, incineration, recycling, biological treatment of food
industry wastes.
 - Storage and disposal of liquid and gaseous waste
- Environment management systems (ISO 14000) and its
application in food industry

References:

1. Robert R. Zall (2004), Managing Food Industry Waste: Common sense methods for Food
Processors, Blackwell Publishing.

2. Loannis S. and Arvanitoyannis (2008). Waste Management in Food Industry, Academic

Press3. Vasso Oreopoulou and Winfried Russ (2007).

3. Utilization of byproducts and treatments of waste in Food Industry, Springer publication.

4. Waldron K. (2007). Handbook of waste Management and Co- product Recovery in Food
Processing, Woodhead Publishing Company.
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- IV [Paper No. XXXIII]
LABORATORY WORK (FRUITS AND VEGETABLES PROCESSING –II)

Work Load - 4 Total Marks – 50

Practical – 4 Lectures/Week/Batch

Practical:
1) Preparation of Dehydrated Vegetables
2) Preparation of Raisins from Grapes
3) Preparation of Amachur
4) Preparation of Anardana
5) Preparation of Pickles from Fruits and Vegetables
6) Preparation of Sauce from Fruits and Vegetables
7) Preparation of chutney from Fruits and Vegetables
8) Visit to fruit processing industry

Scheme of External Practical Examination 50 marks

i) Preparation of any one from the above practicals 15 marks
ii) Submission of practical record book 15 marks
iii) Submission of visit report 10 marks
iv) Viva – Voce (5 internal and 5 external) 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- IV [Paper No. XXXIV]
LABORATORY WORK (MILK AND MILK PRODUCTS PROCESSING – II)

Work Load - 4 Total Marks – 50

Practical – 4 Lectures/Week/Batch

Practicals:
1) Introduction and nutritive value observation of milk products
2) Preparation of Curds
3) Preparation of Shrikhand
4) Preparation of Khoa
5) Preparation of Gulabjamun
6) Preparation of Paneer
7) Preparation of Rasgulla
8) Preparation of Ice-cream and Kulfi
9) Use of fruit juice/ pulp in milk product
10) Visit to Dairy Industry

Scheme of External Practical Examination 50 marks

i) Preparation of any one product from the above practicals 15marks
ii) Submission of practical record book 15 marks
iii) Submission of visit report 10 marks
iv) Viva – Voce (5 internal and 5 external) 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- IV [Paper No. XXXV]
LABORATORY WORK (FOOD QUALITY CONTROL AND WASTE MANAGEMENT –II)

Work Load - 4 Total Marks – 50

Practical – 4 Lectures/Week/Batch

Practicals:
1. Determination of Moisture content of food
2. Determination of Fat content of food
3. Determination of protein content of food
4. Determination of crude fiber content of food
5. Determination of ash content of food
6. Determination of Total Plate Count
7. Determination of Yeast and Mould Count
8. Visit to quality control laboratory

Scheme of External Practical Examination 50 marks

i) Performance of any one experiment from the above 15marks
ii) Submission of practical record book 15 marks
iii) Submission of visit report 10 marks
iv) Viva – Voce (5 internal and 5 external) 10 marks
 SHIVAJI UNIVERSITY, KOLHAPUR
B. Voc. Part – II
Food Processing and Management
Semester- IV [Paper No. XXXVI]

INDUSTRIAL VISIT/STUDY TOUR

Total Marks – 50

Industrial visit/study tour based on the any one subject related to the syllabus

Scheme of External Evaluation of Study Tour 50 marks

i) Presentation of study tour report 15marks
ii) Submission of study tour report 25 marks
iii) Viva – Voce 10 marks