iti 26 April 2025

CITS Milk and Milk Products Technician Trade Syllabus (English)

Overview

The CITS Milk & Milk Products Technician trade is a one-year program designed to train instructors to teach the processing, quality control, and production of milk and dairy products in ITIs. Divided into two semesters, the course covers Trade Technology (theory and practical), Training Methodology, Engineering Drawing, Workshop Calculation & Science, and Soft Skills. It aligns with NSQF Level 5 standards, emphasizing advanced dairy technology, food safety, and effective teaching methods. The syllabus adheres to the latest Directorate General of Training (DGT) guidelines for outcome-based learning.

Semester 1 Syllabus

Trade Technology - Theory

  • Introduction to CITS and Milk & Milk Products Technician Trade: Role of instructors, scope of the dairy industry, and trends (e.g., functional dairy products, automation).

  • Safety and Standards:

    • Advanced workplace safety: Risk assessment, PPE usage, and handling chemicals.

    • Compliance with FSSAI, BIS, and HACCP standards for dairy processing.

    • Safe handling of dairy equipment and sanitizing agents.

  • Dairy Fundamentals:

    • Milk composition: Proteins, fats, lactose, and minerals.

    • Types of milk: Cow, buffalo, and standardized milk.

  • Milk Processing:

    • Pasteurization: HTST, UHT, and batch methods.

    • Homogenization and standardization processes.

  • Dairy Equipment:

    • Types: Pasteurizers, homogenizers, separators, and storage tanks.

    • Basic maintenance of dairy processing equipment.

  • Microbiology in Dairy:

    • Role of microorganisms in dairy products.

    • Starter cultures for fermentation (e.g., yogurt, cheese).

  • Maintenance Basics:

    • Preventive maintenance: Schedules for dairy equipment.

    • Troubleshooting common issues: Contamination, equipment failure.

  • Quality Control:

    • Testing milk quality: Fat content, SNF, and microbial load.

    • Inspection of dairy products for compliance with standards.

Trade Technology - Practical

  • Apply safety protocols in a dairy processing lab (e.g., PPE, chemical handling).

  • Perform pasteurization and homogenization of milk samples.

  • Operate and maintain dairy equipment (e.g., separators, pasteurizers).

  • Prepare starter cultures for fermented dairy products.

  • Conduct milk quality tests: Fat percentage, microbial count, and adulteration checks.

  • Perform preventive maintenance on dairy processing equipment.

  • Troubleshoot equipment faults (e.g., blockages, temperature issues).

  • Conduct quality checks on processed milk and dairy products.

  • Document processing and quality control procedures.

Training Methodology

  • Instructor Role: Lesson planning, teaching strategies, and student evaluation techniques.

  • Communication Skills: Clear verbal and non-verbal communication for effective training.

  • Classroom Management: Engaging diverse learners and maintaining discipline.

  • Instructional Aids: Using projectors, digital tools, and e-learning platforms.

  • Practical Training: Demonstrating dairy processing tasks, guiding practice, and providing feedback.

Semester 2 Syllabus

Trade Technology - Theory

  • Advanced Dairy Processing:

    • Production of cheese, yogurt, butter, ghee, and ice cream.

    • Membrane technology: Ultrafiltration, reverse osmosis in dairy.

  • Packaging and Storage:

    • Packaging types: Tetra Pak, pouches, and cans for dairy products.

    • Cold chain management and shelf-life optimization.

  • Food Safety and Quality Management:

    • Advanced HACCP and ISO 22000 implementation.

    • Traceability and recall systems in dairy production.

  • Automation in Dairy:

    • PLC-based control systems for dairy processing.

    • IoT for monitoring production and equipment health.

  • Sustainable Practices:

    • Energy-efficient dairy processing techniques.

    • Waste management: Whey utilization, effluent treatment.

  • Entrepreneurship:

    • Starting a dairy processing unit: Business plans, budgeting, and marketing.

    • Client acquisition and supply chain management.

  • Industry 4.0 in Dairy:

    • AI for quality prediction and process optimization.

    • Data analytics for dairy production efficiency.

  • Legal and Ethical Issues: Dairy regulations, environmental laws, and ethical production practices.

Trade Technology - Practical

  • Produce dairy products: Cheese, yogurt, butter, and ice cream in a lab.

  • Implement advanced packaging techniques for dairy products.

  • Apply HACCP principles in a simulated dairy processing unit.

  • Operate PLC-controlled dairy equipment (if available).

  • Implement IoT-based monitoring for dairy processes (if available).

  • Utilize whey and treat dairy effluents for sustainability.

  • Develop a business plan for a small-scale dairy processing unit.

  • Conduct advanced quality tests: Sensory evaluation, shelf-life analysis.

  • Document compliance with food safety and environmental regulations.

Training Methodology

  • Advanced Teaching Techniques: Micro-teaching, flipped classrooms, and blended learning.

  • Assessment and Evaluation: Designing tests, practical assessments, and grading systems.

  • Digital Tools: Using Learning Management Systems (LMS), virtual labs, and e-learning modules.

  • Mentoring: Supporting trainees in skill development and career planning.

  • Project-Based Learning: Guiding trainees to complete dairy projects (e.g., product development).

Additional Components

Workshop Calculation & Science

  • Calculations: Milk standardization, yield calculations, and energy consumption.

  • Science: Chemistry of milk components, microbiology, and heat transfer.

Engineering Drawing

  • Drawing Basics: Layouts of dairy processing equipment and pipelines.

  • Schematics: Flow diagrams for pasteurization and packaging systems.

Soft Skills & Employability Skills

  • Communication: Client consultations, report writing, and technical presentations.

  • Leadership: Managing dairy processing teams and production workflows.

  • Time Management: Meeting production and quality deadlines.

Assessment

  • Internal Assessment: Continuous evaluation through assignments, practicals, and tests.

  • Final Examination: Theory and practical exams conducted by NCVT at year-end.

  • Project Work: Complete a dairy processing project (e.g., developing a new dairy product) and a teaching demonstration.

Trade Type