BELA COLLEGE
BELA COLLEGE
BELA COLLEGE
BELA COLLEGE
Historical Development: The Postgraduate Department of Biotechnology and Food Processing is a renowned department of Amar Shaheed Baba Ajit Singh Jujhar Singh Memorial College, Bela, Ropar. The department of biotechnology started in the year 2008 and in 2014, it was upgraded through the addition of a food processing course. Since then, it has produced hundreds of well-trained biotechnologists and food technologists scattered all over the globe.
Academic Programs: The current five-year B.Sc. (Hons School) and M.Sc. program degree in Biotechnology and B.Voc. and M.Voc. program degree in Food Processing is the flagship program of the department after 12 years of schooling. There is a continual review of curriculum keeping it updated with current developments. From the year 2024, the admissions to the B.Sc. program are done according to the New Education Policy (NEP). The students can opt from a wide choice of subjects besides the core subjects to enhance their knowledge in this program.
Research Areas: The research areas span various aspects of Environmental Sciences, Plant Sciences, including elemental analysis, quantification methods, pharmacognostic evaluations, and phytochemical characterization, Genomics, Agricultural Sciences, etc. The research is undertaken in pharmacognostic, physicochemical, and phytochemical research involves characterization of medicinal plants, quantification of bioactive compounds such as stigmasterol, flavonoids, alkaloids, and phenolic compounds, Human genome analysis for SNP and disease correlations, bioinformatics, and structural biology, etc. The most advanced tools of biological research like HPLC, advanced cell imaging, genetic engineering, RT-PCR, in-silico analysis, structural biology, and cell culture are used, and the facilities to do these experiments are available in-house.
Collaborations and Achievements: Collaborations exist between the department and prestigious institutes like Oniosome Healthcare, Rapture Biotech, and Sembhi Hospital through signed MOUs. The students trained from the department are occupying prestigious positions not only in India but internationally in leading academic institutes, research centres, and industries. The department's students have achieved 8 gold medals in B.Sc. and M.Sc. Biotechnology and numerous university rank positions in both biotechnology and food processing.
Scope of Biotechnology: The discipline of Biotechnology today occupies a pivotal position in Teaching and Research of all Biological and Bio-Medical Sciences. It is an amalgamation of different subjects such as Biology, Chemistry, Mathematics, and Technology. Biotechnology has huge applications in different fields including healthcare, pharmacy, food production, animal husbandry, agriculture, textiles, and nutrition. This department produces students with a sound background of theoretical and experimental Biotechnology. The students completing their B.Sc. (Hons. School) easily find placements at the Postgraduate level in Indian and Foreign Universities of repute. After passing their M.Sc. degree from this department, they are absorbed in Government and private sector enterprises dealing with any of the aforementioned areas.
Scope of Food Processing: Food processing is a multidisciplinary field. It consists of elements of chemistry, technology, dairy technology, and biology. It deals with activities such as sourcing and acquiring raw materials (Fruits and Vegetables), food processing systems, processes, relevant equipment, dairy products, fruits and vegetable processing, agro-products, packaging, marketing, storage, and transportation techniques, etc. After completing this course, students will have access to multiple job opportunities. If students have a UG in B.Voc (Food Processing), they can work as Research Scientists, Food Technologists, Engineers, Organic Chemists, Biochemists, Analytical Chemists, Home Economists, Managers, and Accountants as well as in food processing-based industries like Amul, Godrej Industrial Limited, Dabur India Ltd., PepsiCo India Holdings, Nestle India Pvt. Ltd., Britannia Industries Ltd., Parle Products Pvt Ltd, and many more with various MNCs and can enter into research areas after pursuing M.Voc. Food Processing.
Vision"To develop as a sustainable, affordable, excellent role model institute of global benchmark to provide quality education, training, research, innovation, and to inculcate core and entrepreneurship."
To achieve new heights in biotechnology, food industry, research, and teaching that promote scientific development, and create new knowledge. Additionally, it aims to develop in young brains an inherent sense of innovative thinking and imagination in addition to an amazing aptitude for research and skill enhancement that will make them competitive on a global level.
| Program | Sanctioned Intake | Duration | Eligibility | |
|---|---|---|---|---|
| M.Sc. Biotechnology | 2011 | 30 | 2 Year/ 4 Semesters | B.Sc.(Biotechnology)/B.Sc.(Medical)/B.Sc.(Life Sciences) |
| M.Voc Food Processing | 2021 | 30 | 2 Year/ 4 Semesters | Graduation with minimum of 50% marks |
| B.Sc. (Hons.) Biotechnology | 2021 | 40 | 3+1 Year/ 8 Semesters | 10+2 with PCBM |
| B.Voc. Food Processing | 2021 | 50 | 3 Year/ 6 Semesters | 10+2 in any stream with minimum 50% marks |
| PO No. | Description | Domain | Level |
|---|---|---|---|
| PO-1 | Communicate effectively with the biotechnology community and with society at large such as, being able to comprehend and write effective reports, make effective presentations- documentation and give and receive clear instructions. | Cognitive | 1 |
| PO-2 | Identify the impact of professional biotechnology solutions in societal and environmental contexts and demonstrate the knowledge and need for sustainable development. | Cognitive | 1 |
| PO-3 | Recognize the need for and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change. Self-assess and use feedback effectively from others to identify learning needs and to satisfy these needs. | Affective | 1,2,3 |
| PO-4 | Work effectively as an individual, member or the leader of diverse teams in multidisciplinary settings. | Affective | 1,2,3 |
| PO-5 | Recognize the solutions for complex biological-based problems and design the process that address to the specific needs for the public health, safety and environmental considerations. | Psychomotor | 1,2,3,4,5,6 |
| PO-6 | Develop the processes and applications which will have profound impact on sectors such as agriculture, industry, healthcare and restoration of degraded environment to provide sustainable competitive edge to present society. | Psychomotor | 1,2,3,4,5,6 |
| PO-7 | Possess knowledge and comprehension of the core and advanced knowledge associated with the profession of biotechnology, including molecular biology, pharmaceutical microbiology, cell biology etc. | Cognitive | 1,2 |
| PO-8 | Identify, select and apply appropriate methods and procedures, resources and modern biotechnology-related computing tools with an understanding of the limitations. | Affective | 1,2,3 |
| PO-9 | Utilize the principles of scientific enquiry, thinking analytically, clearly and critically while solving problems and making decisions during daily practices. | Affective | 1,2,3 |
| PO-10 | Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. | Psychomotor | 1,2,3 |
| PO-11/PSO1 | Explain knowledge in the field of biotechnology and applied sciences. | Cognitive | 1,2 |
| PO-12/PSO2 | Demonstrate current techniques, skills and modern tools necessary for modeling and design of bioprocesses. | Cognitive, Psychomotor | 1,2,3,4,5,6 |
| PO-13/PSO3 | Demonstrate current techniques, skills and modern tools necessary for modeling and design of bioprocesses. | Cognitive, Psychomotor | 1,2,3 |
| PO-14/PSO4 | Develop and implement plans and organize work to meet deadlines. | Cognitive | 1,2,3,4,5,6 |
| PO-15/PSO5 | Recognize and attain an opportunity in Entrepreneurship sector. | Cognitive | 1,2,3 |
| PO No. | Description | Domain | Level |
|---|---|---|---|
| PO-1 | Develop Skills in Student with vocational training can find work in several state and central government organizations, non-profit groups, and academic institutions and in Private sectors as well. | Psychomotor | 1,2,3,4,5 |
| PO-2 | This Program prepares students for specific types of occupations and frequently for direct entry into the market. | Psychomotor | 1,2,3 |
| PO-3 | After completion of this program students will have enough competences, to get benefit from market opportunities. | Psychomotor | 1,2,3,4 |
| PO-4 | This Program would enable students to update their knowledge and professional skills for entering the work force executing income generating activities or occupying better Positions. | Psychomotor | 1,2,3,4 |
| PO-5 | At each exit level of this Program, students will able to apply knowledge of general education subjects and skill development subjects to the conceptualization of food Processing technologies. | Psychomotor | 1,2,3,4,5 |
| PO-6 | Students will be able to designing and formulation of new products, on the basis of consumer demands, development of methodology/technologies of food processing, design that meet solution needs with appropriate consideration for public health and safety, cultural, societal and environmental considerations. | Affective | 1,2,3,4,5,6 |
| PO-7 | Students will able to conduct and undertake investigation of problem of including design of processing technology for various types of food, food analysis, food quality, and safety aspects and interpretation of data in order to provide valid conclusion. | Psychomotor | 1,2,3,4,5,6 |
| PO-8 | This Program will enable students to create, select and apply appropriate processing technology/techniques resources, modern processing tools in order to improve the quality, safety and the shelf life fresh and process food. | Psychomotor | 1,2,3,4,5 |
| PO-9 | This program prepares the students to Communicate effectively on minimal processing activity and value addition to the farmers/producers/grower at large, such as being able to comprehend and write effective reports, design documentation and make effective presentations. | Affective | 1,2,3 |
| PO-10 | After the completion of this Course Students understanding of the social, health, safety, legal and cultural issues and the consequent responsibilities relevant to Food processing. | Affective | 1,2,3 |
| PO-11 | Students will be able to understand and commit to Professional ethics and responsibilities and norms/regulations for manufacturing of process food and its effect on health. | Cognitive | 1,2,3 |
| PO-12 | This Program would enable the students to understand the impact of Food Processing technologies solution in a societal context and demonstrate technical know-how and understanding of food safety, quality for sustainable development. | Cognitive | 1,2,3 |
| PO No. | Description | Domain | Level |
|---|---|---|---|
| PO-1 | Possess knowledge and comprehension of the core and basic knowledge associated with the profession of biotechnology, including agricultural science, pharmaceutical science and food science. | Cognitive | 1 |
| PO-2 | Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. | Psychomotor | 1,2,3 |
| PO-3 | Utilize the principles of scientific enquiry and thinking analytically, clearly & critically while solving problems and making decisions during daily practices. | Affective | 1,2,3 |
| PO-4 | Locate, select and apply appropriate methods and procedures, resources and modern biotechnology-related computing tools with an understanding of the limitations. | Psychomotor | 1,2,3,4,5,6 |
| PO-5 | Communicate effectively with the biotechnology community and with society at large such as, being able to comprehend and write effective reports, make effective presentations-documentation and give and receive clear instructions. | Cognitive | 1 |
| PO-6 | Explain the impact of professional biotechnology solutions in societal and environmental contexts and demonstrate the knowledge and need for sustainable development. | Cognitive | 1 |
| PO-7 | Recognize the need for and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change. Self-assess and use feedback effectively from others to identify learning needs and to satisfy these needs. | Cognitive | 1 |
| PO-8 | Developing the processes and applications which will have profound impact on sectors such as agriculture, industry, healthcare and restoration of degraded environment. | Psychomotor | 1,2,3,4,5,6 |
| PO-9 | Recognize the solutions for complex biological-based problems and design the process that address to the specific needs for the public health, safety and environmental considerations. | Cognitive | 1 |
| PO-10 | Work effectively as an individual, member or the leader of diverse teams in multidisciplinary settings. | Affective | 1,2,3 |
| PO-11/PSO1 | Explain knowledge in the field of biotechnology and applied sciences. | Cognitive | 1 |
| PO-12/PSO2 | Design and conduct experiments in biotechnology as well as analyze and interpret data. | Psychomotor | 1,2,3,4,5,6 |
| PO-13/PSO3 | Demonstrate current techniques, skills and modern tools necessary for modeling and design of bioprocesses. | Cognitive, Psychomotor | 1,2,3 |
| PO-14/PSO4 | Develop and implement plans and organize work to meet deadlines. | Cognitive | 1,2,3,4,5,6 |
| PO-15/PSO5 | Recognize and attain an opportunity in Entrepreneurship sector. | Cognitive | 1,2,3 |
| PO No. | Description | Domain | Level |
|---|---|---|---|
| PO-1 | Develop skills to learning, selecting and applying appropriate methods, procedures, resources, tools and machineries. | Psychomotor | 1,2,3,4,5,6 |
| PO-2 | Define and discuss standards of industrial performance. | Cognitive | 1,2 |
| PO-3 | Explain and evaluate the production processes for various processed foods. | Cognitive | 1,2,3,4,5,6 |
| PO-4 | Identify and evaluate problems, and demonstrate effective analysis by applying principles of basic sciences, and engineering. | Psychomotor | 1,2,3,4,5,6 |
| PO-5 | Apply critical thinking and sound reasoning via management of resources like time, money and energy. | Affective | 1,2,3,4,5,6 |
| PO-6 | Analyze, design and develop processes/products that are technically feasible, economically viable and socially relevant. | Psychomotor | 1,2,3,4,5 |
| PO-7 | Draft clear and well structured reports, presentations and documents. | Psychomotor | 1,2,3,4,5,6 |
| PO-8 | Discuss theoretical foundations and practical applications using precise terminology, valid and reliable evidence. | Affective | 1,2,3,4,5,6 |
| PO-9 | Plan, organize, and execute a project or new venture with the goal of bringing new products and service to the market. | Psychomotor | 1,2,3,4,5,6 |
| PO-10 | Develop international standards through significant industry involvement. | Psychomotor | 1,2,3,4,5 |
| PO-11/PSO1 | Develop skills for operating various types of dairy processing machineries for producing dairy products. | Psychomotor | 1,2,3,4,5 |
| PO-12/PSO2 | Explain and perform various packaging functions and handle all categories of packaging such as primary, secondary and tertiary packaging for food products. | Psychomotor | 1,2,3,4,5,6 |
| PO-13/PSO3 | Plan, design and carry out milling process for all types of grains, maintenance of process parameters, inspection of raw material and finished goods to achieve the desired quality and quantity of products while maintaining food safety and hygiene in the work environment. | Psychomotor | 1,2,3,4,5,6 |
| PO-14/PSO4 | Planning, coordinating and controlling production process to achieve quantity and quality products, reviewing production process to minimize production cost and optimizing production. | Psychomotor | 1,2,3,4,5,6 |
| PO-15/PSO5 | Critically analyze research processes, products and practices with a view to introduce a new product in the market. | Psychomotor | 1,2,3,4,5,6 |
When aspiration meets chance
With holistic student preparedness initiatives and good industrial collaborations, we curate strengthened careers with impeccable placement over the years for the students of Amar Shaheed Baba Ajit Singh Jujhar Singh Memorial College, Bela. The objectives of career counselling initiatives are to train students as per career and current industrial requirements by imbibing skill sets and competencies for their integrated growth.
We, at the Department of Biotechnology and Food Technology, ASBASJSM College aim to create skilled individuals that are hired before they even complete their course/programme. The unique hands-on learning pedagogical approach consistently benefitted the students for quick absorption into industries.
Talks/lectures from eminent speakers
Eminent speakers from prestigious organizations/industries are invited to aware students about the real-world/industry. One day seminar on “Entrepreneurship in India: Challenges and Possibilities” was conducted on 19th February, 2017 to signify skill development and entrepreneurship related work possibilities amongst students. The seminar highlighted the relationship of risk and success which goes hand in hand. Abundant opportunities for varied trainings and internships with brands like Nestle, Verka, SunPharma, prepare students to start their own ventures. The college organized a self-employment awareness workshop on 31st August, 2017 focussing on various startup and entrepreneurial ideas in the field of food processing, biotechnology, etc. More than 150 students participated and benefitted from the same.
Various other career-related programs were conducted from 2016-2017 such as Industry Institute Partner Programme to aware students about critical skill development as the key to fetch high-paying jobs, wherein approximately 150 students participated. A National seminar on Skill Enhancement was conducted on 1st March, 2017, aimed to encourage students to focus on developing a goal-oriented skill set.
| S.No. | Student Name | Session | Class | Photo |
|---|---|---|---|---|
| 1 | Navneet Kaur | 2008-11 | B.Sc. BT |  |
| 2 | Nancy Goyal | 2010-13 | B.Sc. BT |  |
| 3 | Parminder Kaur | 2011-13 | M.Sc. BT |  |
| 4 | Raminder Kaur | 2012-14 | M.Sc. BT |  |
| 5 | Manpreet Kaur | 2013-15 | M.Sc. BT |  |
| 6 | Mohini Verma | 2014-16 | M.Sc. BT |  |
| 7 | Simranjeet Kaur | 2020-22 | M.Sc. BT |  |
| Sr.No. | Date | Activity | Metric No | Coordinator | Duration | |
|---|---|---|---|---|---|---|
| 1 | Nature Conservation Day | 28-07-2024 | Poster making competition and Tree plantation | 7.1.11 | A.P Jaspreet Kaur | Two hours |
| 2 | General Instrument | 21-08-2024 | Working in Laminar Air Flow | 2.3.1 | AP Gurpreet Kaur | Two Hours |
| 3 | Recent Nobel Prizes in Research | 11-09-2024 | Poster Presentation | 2.3.1 | Dr. Bineypreet Kaur | Two Hours |
| 4 | World Ozone Day | 16-09-2024 | Poster Making Competition | 7.1.11 | AP Gurvinder Kaur | One Hour |
| 5 | Innovative Ideas on Sustainable Environment and Research | 25-09-2024 | Declamation | 5.1.3 | Dr. Bineypreet Kaur | One Hour |
| 6 | Renowned Commercial Biotechnology Products | 03-10-2024 | Slogan Competition | 2.3.1 | Dr. Bineypreet Kaur | Two Hours |
| 7 | International Girl Child Day | 11-10-2024 | Poster Making Competition | 7.1.1 | AP Gurvinder Kaur | Two Hours |
| 8 | Role of Plagiarism Software in Research | 24-10-2024 | Seminar and Abstract writing | 7.1.11 | AP Manpreet Kaur | One Day |
| 9 | World Science Day | 24-11-2024 | Seminar on Science in Everyday | 7.1.11 | AP Gurvinder Kaur | Three Hours |
| 10 | International Day for the Elimination of Violence Against Women | 25-11-2024 | Seminar on women empowerment and entrepreneurs | 7.1.11 | AP Harshita | One Hour |
| 11 | Biotechnology Applications | 26-11-2024 | Poster Presentation | 7.1.11 | AP Navjot Bharti | Two Hours |
| 12 | Learning By Doing | 29-11-2024 | Production of Vermicompost from Organic Waste | 7.1.3 | AP Navjot Bharti | Four Hours |
| 13 | World AIDS Day | 01-12-2024 | Awareness Programme | 3.3.3 | AP Harshita | Two Hours |
| 14 | Hands on Practice (Learning by Doing) | 03-12-2024 | Adulteration | 2.3.1 | AP Harshita | One Hour |
| 15 | Scientoon | 15-01-2025 | Poster Making Competition | 7.1.11 | AP Manpreet Kaur | Two Hours |
| 16 | National Girl Child Day | 24-01-2025 | Poster Making Competition | 7.1.11 | AP Harshita | Three Hours |
| 17 | Career Guidance | 30-01-2025 | Seminar | 5.1.3 | AP Gurpreet Kaur | One Hour |
| 18 | Significance of Research Writing in Biotechnology | 07-02-2025 | Presentation/Lecture | 3.1.3 | Dr. Bineypreet Kaur | One Hour |
| 19 | National Science Day | 28-02-2025 | Workshop on Science Day, Poster Making Competition, Models Exhibition | 2.3.1, 7.1.11 | AP Harshita, AP Gurpreet Kaur, AP Navjot Bharti | Four Hours |
| 20 | Role of Biotechnology in Environmental Science | 05-03-2025 | Model Preparation | 7.1.11 | AP Manpreet Kaur | Five Hours |
| 21 | International Women’s Day | 08-03-2025 | Educational Initiatives, Debate Competition on Women Rights, Awareness Program | 7.1.11 | Dr. Reema Devi, AP Gurpreet Kaur, AP Jaspreet Kaur | Two Hours |
| 22 | Global Recycling Day | 18-03-2025 | Creating New Things from Waste Material | 7.1.3 | AP Navjot Bharti | Three Hours |
| 23 | Exploring Careers in Biotechnology | 19-03-2025 | Presentation | 5.1.3 | Dr. Bineypreet Kaur | One Hour |
| 24 | World Water Day | 22-03-2025 | Poster Presentation, Slogan Writing Competition | 7.1.11 | Dr. Reema Devi, AP Gurvinder Kaur | Three Hours |
| 25 | Entrepreneurship and IPR | 29-03-2025 | Oration | 7.1.11 | AP Manpreet Kaur | One Hour |
| 26 | Tree Plantation Day | 07-04-2025 | Plants are planted to commemorate World Planting Day | 2.3.1 | Dr. Reema Devi | Two Days |
| 27 | Experiential Learning | 16-04-2025 | Cloning and Transformation | 7.1.11 | AP Manpreet Kaur | Two Days |
| 28 | World Earth Day | 22-04-2025 | Poster Making Competition 'Save Earth' | 7.1.11 | AP Gurvinder Kaur | Two Hours |
| 29 | National DNA Day | 25-04-2025 | Workshop on Molecular Biology Techniques | 3.2.2 | Dr. Reema Devi | Three Hours |
| 30 | World Intellectual Property Day | 26-04-2025 | Lecture for student awareness | 7.1.4 | Dr. Reema Devi | One Hour |
| 31 | The International Day of Immunology | 29-04-2025 | Slogan on Theme 'Immunity Through the Ages: Navigating the Science of Aging and Immunology' | 7.1.1 | AP Navjot Bharti | Two Hours |
| 32 | Microbiology Day | 17-09-2024 | Scientoon Competition | 2.3.1 | A.P Jaspreet Kaur | Two Hours |
| 33 | World Environment Day | 06-06-2025 | Lecture on Save Environment | 7.1.11 | AP Harshita | One Hour |
| Sr.No. | Date | Activity | Metric No | Coordinator | Duration | |
|---|---|---|---|---|---|---|
| 1 | World Youth Skill Day | 15-07-2024 | Guidance Programme on Enhance the Skills of Young People | 5.1.3 | AP Harshita | One Week |
| 2 | Best Makeover From Left Over Food | 09-08-2024 | Cooking Competition | 7.1.11 | A.P Jaspreet Kaur | Three Hours |
| 3 | Teej Celebration | 13-08-2024 | Cultural Mehndi Competition | 2.3.1 | AP Gurvinder Kaur | Two Hours |
| 4 | Schedule Farm Visit | 22-08-2024 | Farm Visit | 3.4.1 | Dr. Reema | Three Hours |
| 5 | Learning By Doing | 24-08-2024 | Methods of Preservation | 2.3.1 | AP Navjot Bharti | Three Hours |
| 6 | Hands On Experience | 25-08-2024 | Cheese Pressing Machine | 2.1.3 | AP Gurpreet Kaur | One Hour |
| 7 | Festival Food and Its Significance | 02-09-2024 | Presentation of Prepared Food | 2.3.1 | Dr. Bineypreet Kaur | One Hour |
| 8 | National Literacy Day | 08-09-2024 | Slogan Writing Competition | 5.1.3 | A.P Jaspreet Kaur | Two Hours |
| 9 | Basics of Food Processing | 11-09-2024 | Quiz Competition | 7.1.11 | AP Navjot Bharti | One Hour |
| 10 | Basics of Dairy Processing | 18-09-2024 | Seminar on Nutritional Value of Milk | 3.1.3 | AP Gurpreet Kaur | One Hour |
| 11 | Conduct Food Drive | 20-09-2024 | Food Drive | 2.3.1 | Dr. Reema | Two Hours |
| 12 | Highly Processed Food - A Boon or A Bane | 20-09-2024 | Debate | 5.1.3 | AP Manpreet Kaur | One Hour |
| 13 | Fasting: Significance and Impact on Human Health | 26-09-2024 | Presentation | 5.1.3 | Dr. Bineypreet Kaur | One Hour |
| 14 | Awareness Regarding Infectious Food | 27-09-2024 | Seminar 'Harmful Effects of Street Food' | 2.3.1 | AP Gurvinder Kaur | Two Hours |
| 15 | Anti-oxidant Rich Foods | 07-10-2024 | Slogan Making Competition | 5.1.2 | Dr. Bineypreet Kaur | Two Hours |
| 16 | General Awareness | 10-10-2024 | Quiz on General Studies | 7.1.4 | AP Gurpreet Kaur | One Hour |
| 17 | Comparison of Different Food Material from Different Industries and Their Nutritional Information | 10-10-2024 | Survey and Report | 5.1.2 | AP Manpreet Kaur | Two Days |
| 18 | World Food Day | 16-10-2024 | Seminar - Theme 'No Food No Life', Workshop on Making Leftover Food, Food Competition | 7.1.11 | AP Gurvinder Kaur, AP Harshita, Dr. Reema | Two Hours |
| 19 | Dessert Making Competition | 17-10-2024 | Cooking Competition | 7.1.2 | A.P Jaspreet Kaur | Two Hours |
| 20 | Utilization of Waste Material | 25-10-2024 | Compost from Organic Waste | 7.1.3 | AP Navjot Bharti | Two Hours |
| 21 | Importance of Liquid Intake in Diet | 30-10-2024 | Declamation Competition | 5.1.3 | Dr. Bineypreet Kaur | One Hour |
| 22 | Educational Visit | 07-11-2024 | Educational Visit to Grain Flour Mill & Rice Mill | 2.3.1 | AP Gurvinder Kaur | One Hour |
| 23 | Visit to Food Industry | 04-11-2024 | Visit to Milling Industry | 3.4.1 | A.P Jaspreet Kaur | Six Hours |
| 24 | National Entrepreneurship Day | 09-11-2024 | Career Counseling Program For Entrepreneur | 5.1.2 | AP Harshita | One Hour |
| 25 | Traditional Foods vs. Junk Food | 13-11-2024 | Debate Competition | 5.3.1 | Dr. Bineypreet Kaur | One Hour |
| 26 | Plan a Visit to Food Processing Industry | 15-11-2024 | How Food is Cultivated, Washed, Packaged and Distributed to All | 2.3.1 | Dr. Reema | Three Hours |
| 27 | General Instrument | 23-11-2024 | Working in Laminar Air Flow | 2.3.1 | AP Gurpreet Kaur | Ten Hours |
| 28 | Health and Hygiene | 20-01-2025 | Oration | 5.1.3 | AP Manpreet Kaur | One Hour |
| 29 | Microorganisms are Boon and Bane to Industry | 13-02-2025 | Seminar | 3.3.3 | A.P Jaspreet Kaur | One Hour |
| 30 | Paddle Sealing Machine | 21-02-2025 | Hands on Practice | 2.3.1 | AP Navjot Bharti | Two Hours |
| 31 | Scope Of Food Processing in India | 13-03-2025 | Poster Making Competition | 2.3.1 | AP Navjot Bharti | Two Hours |
| 32 | Entrepreneurship: Pros and Cons | 15-03-2025 | Seminar | 2.6.3 | AP Manpreet Kaur | One Hour |
| 33 | Exposure to Food Industry Environment | 25-03-2025 | Industry Visit | 3.4.1 | AP Harshita | Two Hours |
| 34 | World Health Day | 07-04-2025 | Presentation on Theme 'Health is Wealth', Poster Making Competition, Declamation Competition on Healthy Diet | 5.1.3 | AP Gurvinder Kaur, AP Gurpreet Kaur, AP Harshita | Two Hours |
| 35 | Junk Food vs Traditional Food | 10-04-2025 | Debate | 5.1.3 | AP Manpreet Kaur | Two Hours |
| 36 | National Grilled Cheese Sandwich Day | 12-04-2025 | Make Different Variety of Sandwich | 7.1.11 | Dr. Reema | Two Hours |
