IGNOU. PSC JAU Junagadh (0973 P) CERTIFICATE IN ORGANIC FARMING. Counselling Schedule (June December 2018) THEORY
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1 Sr. No Theory Saturday 06/10/ Saturday 08/09/ Sunday 09/09/ Sunday 30/09/ Sunday 07/10/ Saturday 27/10/2018 Day Time Sess ion IGNOU Counselling Schedule (June December 2018) PSC JAU Junagadh (0973 P) CERTIFICATE IN ORGANIC FARMING Counselling Schedule (June December 2018) THEORY Course Code & Title Counsellor AM 1 Induction meeting (Orientation Programme) PM 2 Course-I (BAP-001) Introduction to Organic Farming- Block I PM 3 Course-II (BAPI-001) Organic Production System- Block I AM 4 Course-II (BAPI-001) Organic Production System- Block II PM 5 Course-I (BAP-001) Introduction to Organic Farming- Block II PM 6 Course-II (BAPI-001) Organic Production System- Block III AM 7 Course-III (BAPI-002) Inspection and Certification of Organic Produce- Block I PM 8 Course-IV (BAPI-003) Dr. G.G. Markana Economic and Marketing of Organic Produce - Block I PM 9 Course-III (BAPI-002) Inspection and Dr. K.M. Karetha Certification of Organic Produce- Block I AM 10 Course-IV (BAPI-003) Dr. G. G. Markana Economic and Marketing of Organic Produce - Block II PM 11 Course-III (BAPI-002) Inspection and Dr. K. M. Karetha Certification of Organic Produce- Block II PM 12 Course-IV (BAPI-003) Dr. G. G. Markana Economic and Marketing of Organic Produce - Block II AM 13 Final Revision Dr. K. M. Karetha PM 14 Final Revision PM 15 Final Revision Dr. G. G. Markana Total Days for Theory 5 (Five)
2 A. Guided Practical IGNOU Counselling Schedule (June December 2018) PSC JAU Junagadh (0973 P) CERTIFICATE IN ORGANIC FARMING Counselling Schedule (June December 2018) PRACTICAL Sr. No Day Time Course Code & Title Counsellor Ses Sr. No. of the Experiment and Name 1 Sunday Course-II (BAPI-001) Dr. K. M. Karetha 2 1. Field visit to Organic Farm 16/09/ Organic production System 2 Saturday 22/09/ Course-II (BAPI-001) Organic production System Dr. K. M. Karetha 2 3. Methods of Compositing (Preparation of different types of Compost) 3 Sunday 23/09/ Saturday 13/10/ Sunday 14/10/ Sunday 21/10/ Sunday 28/10/ Sunday 04/11/ Saturday 10/11/ Sunday 11/11/ Course-III (BAPI-002) Inspection and Certification of Organic Produce Course-II (BAPI-001) Organic production System Course-IV (BAPI-003) Economic and Marketing of Organic Produce Course-II (BAPI-001) Introduction to Organic Farming Course-IV (BAPI-003) Economic and Marketing of Organic Produce Course-II (BAPI-001) Organic production System Course-III (BAPI-002) Inspection and Certification of Organic Produce Course-III (BAPI-002) Inspection and Certification of Organic Produce 4. Application of Compost 2 1. Visit and Study grower group 1 5. Preparation of Plant Protection Inputs Dr. G. G. Markana 1 1. Project Formulation 2 6. Application of Plant Protection Inputs Dr. G. G. Markana 1 2. Visit to Certified Organic Outlets 1 2. Seed and Seed treatment 1 2. ICS Training 1 3.Visit to Certified Organic Farm B. Unguided Practical SI. Day Time Course Code & Title Session No. 11 Sunday Course-II (BAPI-001) Organic production System 2 18/11/ Saturday Course-III (BAPI-002) Inspection and Certification of 2 24/11/ Organic Produce. 13 Sunday 25/11/ Course-IV (BAPI-003) Economic and Marketing of Organic Farming. 2 Total Days for Practical 11 (Eleven) (Total theory + practical = =16 days)
3 THEORY IGNOU PROGRAMME STUDY CENTER (0973 P) JUNAGADH AGRICULTURAL UNIVERSITY, JUNAGADH Counselling Schedule for the DVAPFV Programme (July-2018 to June-2019) (THEORY) (Total Sessions: 08, Duration: 2 hours & 30 minutes/session) Session Date Day Timing Course Code and Title Counsellor Induction meeting, Orientation Programme to be held on 06/10/2018, Saturday, at 11:30 AM Sunday AM Course I (BPVI-001) Sunday PM Course II (BPVI-002) of Fruits & Veg Sunday PM Course III (BPVI-003) Sunday AM Course IV (BPVI-004) Sunday AM Course V (BPVI-005) Sunday PM Course VI (BPVI-006) I Sunday PM Course VII (BPVI-007) Food Quality Testing and Evaluation Sunday AM Course VIII (BPVI-008) Entrepreneurship and Marketing Dr. K. M. Karetha Programme Incharge
4 GUIDED PRACTICALS IGNOU PROGRAMME STUDY CENTER (0973 P) JUNAGADH AGRICULTURAL UNIVERSITY, JUNAGADH Counselling Schedule for the DVAPFV Programme (July-2018 to June-2019) (PRACTICALS) (Total Sessions: 80, Duration: 4 hours/session) Saturday AM Course III (BPVI-003) Determination of Moisture Saturday PM -do- Determination of Acidity and ph + TSS ( 0 Brix) Sunday AM Course II (BPVI-002) Extraction and preservation of pulps and juices Sunday PM -do- Extraction and Preservation of Sunday AM Course II (BPVI-002) Pulps and Juices (Contd ) On Farm Storage-Pusa Zero Energy Cool Chamber Sunday PM -do- Solar Drying of Fruits and Vegetables Saturday AM Course IV (BPVI-004) Preparation of Fruits Beverages- Squash, Cordial Saturday PM Course VI (BPVI-006) Preparation of Fruits-based I Carbonated Drinks Sunday AM Course II (BPVI-002) Assessment of Post-Harvest Losses at Different Levels of Fruits and Vegetables (From Field to Consumers) Sunday AM Course IV (BPVI-004) RTS Beverage, Fruit Nectar and Sharbets Sunday PM -do- RTS Beverage, Fruit Nectar and Sharbets (Contd..) Dr. K. M. Karetha
5 Sunday AM Course II (BPVI-002) Demonstration of Value- Addition-by Post-Harvest Handling and Packaging Sunday AM Course II (BPVI-002) Primary and Minimal Processing Sunday PM -do- Primary and Minimal Processing Saturday AM Course IV (BPVI-004) Production of Fruit Jam and Jelly Saturday PM -do- Production of Fruit Jam and Jelly Sunday AM Course IV (BPVI-004) Marmalade and Preserve Dr. K. M. Karetha Sunday PM -do- Marmalade and Preserve Dr. K. M. Karetha Sunday AM Course II (BPVI-002) Utilization of Waste generated during Fresh Handling and Processing Saturday PM -do- Utilization of Waste generated during Fresh Handling and Processing Saturday AM Course IV (BPVI-004) Butters and Candies Sunday PM -do- Butters and Candies Sunday AM Course III (BPVI-003) Detection and determination of Synthetic Colours Sunday PM -do- Detection and determination of Synthetic Colours Saturday AM Course VIII (BPVI-007) Determination of Hardness of Food Quality Testing and Evaluation Water Saturday PM -do- Estimation of Residual chlorine in water Sunday AM Course II (BPVI-002) Preparation of Whole Tomato Concentrate
6 Sunday PM -do- Preparation of Whole Tomato Concentrate Sunday AM Course VIII (BPVI-007) Determination of Sulphur Food Quality Testing and Evaluation Dioxide Saturday PM -do- Estimation of Benzoic Acid Saturday AM Course IV (BPVI-004) Preparation of Pickles and Dr. K. M. Karetha Chutneys, Relishes and Sauces Sunday PM -do- Preparation of Pickles and Dr. K. M. Karetha Chutneys, Relishes and Sauces Sunday AM Course VIII (BPVI-007) Determination of Ascorbic Acid Food Quality Testing and Evaluation by Titrimetric and Colorimetric Methods Sunday PM -do- Determination of Sodium Chloride Saturday AM Course IV (BPVI-004) Production of Tomato Juice, Ketchup, Puree and Paste Saturday PM -do- Production of Tomato Juice, Ketchup, Puree and Paste Sunday AM Course VIII (BPVI-008) Preparation of Bankble report Entrepreneurship and Marketing Sunday PM -do- Preparation of Bankable report Sunday AM Course IV (BPVI-004) Drying and Dehydration of Fruits and Vegetables Sunday AM Course I (BPVI-001) Equilibrium Moisture Content (EMC) Saturday PM -do- Bulk Density and True Density Saturday AM Course VI (BPVI-006) Adequacy of Blanching of I Fruits/Vegetables Sunday PM -do- Canning of Fruits and Vegetables Sunday AM Course IV (BPVI-004) Repair and Maintenance of Sunday PM Course VI (BPVI-006) I Machines Cut-out Analysis of Canned Product Dr. K. M. Karetha
7 Sunday AM Course III (BPVI-003) Determination of Acidity and and ph+tss ( 0 Brix) Sunday AM Course VIII (BPVI-007) Sensory Evaluation of Food Food Quality Testing and Evaluation Products Hedonic Rating Test Saturday PM -do- Sensory Evaluation of Food Products Hedonic Rating Test Saturday AM Course VIII (BPVI-008) Preparation of Bankble Report Entrepreneurship and Marketing Sunday PM -do- Preparation of Bankble Report Sunday AM Course V (BPVI-005) Preparation of Media Saturday PM -do- Microscopic Staining Techniques Saturday AM Course V (BPVI-005) Culturing and Identification of Microorganisms Sunday PM -do- Aseptic Culture Technique Sunday AM Course III (BPVI-003) Determination of Crude Fibre Saturday PM -do- Determination of Alcohol by Specific Gravity Method Saturday AM Course V (BPVI-005) Visual and Microscopic Examination of Raw and processed Product Sunday PM -do- Enumeration of Bacteria by Dilution and Planting Saturday AM Course I (BPVI-001) Crude Protein (Total Protein) Dr. K. M. Karetha Saturday PM -do- Total Carbohydrates Dr. K. M. Karetha Sunday AM Course I (BPVI-001) Measurement of Fat/Oil Sunday PM -do- Free Fatty Acids (FFA) Sunday AM Course III (BPVI-003) Determination of Ash and its Characteristics Sunday PM -do- Determination of Ash and its Characteristics
8 Saturday AM Course VIII (BPVI-007) Determination of Total Food Quality Testing and Evaluation Carotenoids and Beta-carotene by Colorimetric Method Saturday PM -do- Determination of Total Carotenoids and Beta-carotene by Colorimetric Method Sunday AM Course VIII (BPVI-007) Contaminants: Tin Content in Food Quality Testing and Evaluation Canned Foods Sunday PM -do- Contaminants: Tin Content in Sunday AM Course III (BPVI-003) Canned Foods Determination of Reducing Sugars, Total Reducing Sugars, Sucrose and Starch Saturday PM -do- Determination of Reducing Sugars, Total Reducing Sugars, Sucrose and Starch Saturday AM Course VI (BPVI-006) I Testing of Flexible Packaging Material Sunday PM -do- Testing of Flexible Packaging Material
9 UNGUIDED PRACTICALS Session Date Day Timing Course Code and Title Counsellor Sunday AM Course I (BPVI-001) Sunday PM Course II (BPVI-002) of Fruits And Vegetables Sunday AM Course III (BPVI-003) Dr. K. M. Karetha Saturday PM Course IV (BPVI-004) Sunday AM Course V (BPVI-005) Sunday PM Course VI (BPVI-006) I Sunday AM Course VIII (BPVI-007) Food Quality Testing and Evaluation Sunday PM Course VIII (BPVI-008) Entrepreneurship and Marketing Programme In-Charge Course Wise Session Sr. Course Theory Practical 1 Course I (BPVI-001) Course II (BPVI-002) of Fruits and Vegetables Course III (BPVI-003) Course IV (BPVI-004) Course V (BPVI-005) Course VI (BPVI-006) I Course VIII (BPVI-007) Food Quality Testing and Evaluation Course VIII (BPVI-008) Entrepreneurship and Marketing 1 4 Unguided practical 8 Total 20 80
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