| Learning Outcome | Learning Outcome Code | Compulsory/Elective | Duration (Hours) |
|---|---|---|---|
| Assess the quality and safety of dairy products, including milk and its derivatives, through hands-on application of analytical techniques, microbiological evaluation, and equipment sanitation procedures. | FPT/1105/OC1 | Compulsory | 30 |
| Assist in milk quality assessment, filtration, cream separation, homogenization, pasteurization, chilling, raw milk handling, and distinct processing methods for preparing condensed milk and milk powder. | FPT/1105/OC2 | Compulsory | 60 |
| Demonstrate the production processes of sterilized cream, sour cream, butter, ghee, butteroil, and cooking butter, along with packaging of dairy products, cleaning of machineries/ equipment/ tool with recommended agents. | FPT/1105/OC3 | Compulsory | 60 |
| Exhibit the production processes of ice cream, kulfi, Dried Ice Cream Mix, and packaging of frozen milk products including machinery and equipment cleaning procedures using recommended sanitizers and agents | FPT/1105/OC4 | Compulsory | 60 |
| Demonstrate the production processes and packaging of fermented products like misti dahi, paneer, cheddar cheese, cottage cheese, and mozzarella cheese etc. including machinery and equipment cleaning procedures using recommended sanitizers and agents. | FPT/1105/OC5 | Compulsory | 60 |
| OJT | FPT/1105/OC6 | Compulsory | 60 |
| Employability Skill-60 Hrs | DGT/VSQ/N0102 | Compulsory | 60 |
