Bachelor of Vocation (B.Voc.)

The University Grants Commission (UGC) had launched a scheme on 27 February, 2014 for skills development based higher education as part of college/university education, leading to Bachelor of Vocation (B.Voc.) degree with multiple entry and exit points. Considering the implementation modalities, the guidelines of the scheme have been revised in the year 2015.
The B.Voc. programme is focused on universities and colleges providing undergraduate studies which would also incorporate specific job roles and their NOSs along with broad based general education.

This would enable the graduates completing B.Voc to make a meaningful participation in accelerating India’s economy by gaining appropriate employment, becoming entrepreneurs and creating appropriate knowledge.

About the Department:

The Department of B.Voc. is started from the academic year 2018-19. The Department has expert faculty. Dr. Rajendra Dandawate  is Nodal Officer of the this courses. The college have been approved to run following courses under the NSQF schemes of UGC by approval letter no. F.4-12/2018(NSQF).

Courses:

1) Food Processing (Dairy Milk):   

(Click here for Syllabus)

  a) Goals and Objectives:

  1. Provide adequate education, training, research & development services in the Dairy & Food sector.
  2. Identify and provide the skills required by the Dairy & Food Industry.
  3. Impart education in the field of Dairy & Food Processing Technologies in order to generate competent resources to meet the demands of the fast-growing Dairy and Food Industry.
  4. Graduates and post-graduates will be awarded B. Voc and M. Voc in Dairy/Food Technology respectively.
  5. Research Fellowships will also be offered and Ph.D. degrees will be awarded in different disciplines.
  6. Promote and impart practical and vocational training in Modern Dairy Processing, Quality Assurance, Dairy and Food Management, Marketing and Distribution of dairy and food products to Students of the Dairy/Food Science & Technology programmes, both from within the institute as well as any other recognized educational institution, college, university or from the Dairy/Food processing industry in India or abroad.
  7. Organize training programmes for farmers and milk producers, food & feed crop producers with a view to enhance the quality and improve the productivity and quality of their production units at farm level.
  8. Take up specific projects to improve quality, efficiency, productivity and energy management in the Dairy & Food sector.
  9. Give students the opportunity to gain first-hand experience and facilitate research & innovation by setting up Dairy.
  10. Undertake any other activities to fulfill the above-mentioned objectives or to raise the level of the institute to match world class standards.

  b) Scope:

1. Self Employment,                 2. Food Processing Industries,   3. Airlines
4. Government Services           5. Pharmaceutical Industries     6. Dairy Industries
7. Business Management         8. Marketing                               9. Research and Development
10. Catering Establishment    11. Microbiologist                       12. Packaging Industry
13. Warehouses                      14. Transportation and Storage

  c) List of Admitted Students: 

1) First Year – 2018-19

Faculty:

 rajendra-rakhamaji-dandawate Dr. Rajendra Rakhamaji Dandawate
Nodal Officer
M.Sc., Ph.D.
Contact No :+91-8806045506
drajendra2006@gmail.com
Download Biodata
 sopan-annasaheb-najan Shri. Sopan Annasaheb Najan
Assistant Professor & Course Coordinator
M.Sc. (Physical Chemistry ),  SET, B.Ed.
Contact No : +91-9422267029
najansa7@gmail.com
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  Shri. Aniket Shivaji Jadhav
Assistant Professor
M.Sc. Food Science
Contact No : +09145226944
aniketjadhav919@gmail.com
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  Miss. Sukanya Phakatkar
Assistant Professor
M.Sc. Food Science
Contact No : +07620421096
sukanyaphakatkar@gmail.com
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 dnyaneshwar-arjun-tuwar Shri Dnyaneshwar Arjun Tuwar
Assistant Professor
M.Sc., SET
Contact No : +91-9923761150
tuwarda91@gmail.com
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  Shri. Suresh Pandharinath Mengal
Assistant Professor
M.Sc.
Contact No :07350149775
sureshmengal86@gmail.com
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2) Hospitality & Tourism:   

(Click here for Syllabus)

  a) Goals and Objectives:

  1. To create trained and semiskilled/ skilled man power required in the various sectors of hospitality and tourism industry.
  2. To prepare the students with the skills, knowledge & leadership qualities required to succeed as professionals in tourism industry.
  3. To acquaint the students with concepts in hospitality &tourism.
  4. To make the students aware of the tourism potential of the area.
  5. To understand the impact of tourism on physical & human environments & reduction of impact through various practices.
  6. To aware the students about ecotourism & its benefits.
  7. To acquaint the students about the opportunities in hospitality, tourism and travel.
  8. To help human resource development (HRD) state as well as national level.
  9. To create income generating potential for the students.
  10. To develop the marginal skills to arrange, manage and implement various types of tours and hotel operations.
  11. To understand various types of functions terminology used in hospitality & tourism.
  12. To develop the importance of geographical knowledge for hospitality & tourism industry.
  13. To provide training in the hospitality, tourism and travel sectors.

Faculty:

  Shri. Amol Shankarrao Darandale
Assistant Professor & Course Coordinator
M.A.,NET, SET
Contact No :+919579531431
amoldarandale87@gmail.com

Newly Sanctioned Skill Base Courses in the academic year 2019-20
(Click here for UGC Approved List (college name at 163 Sr.No.))

1) Cosmetics Technology

2) Film Making

3) Beauty Culture in Wellness

4) Banking Operation Management

5) E-Commerce

* Affidavit for above courses 

About Us

To provide education without discrimination to one and all -
- Technology transfer in rural area.
- Promotion of girls education
- Upliftment of economically backward students and marginal students

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