Course Overview
The 7-Week Dairy and Sweets Maker Training Program is a residential, skill-oriented course specifically designed for aspiring entrepreneurs, farmers, and youth across Nepal. The training is conducted entirely in the Nepali language and takes place in Bhimdhunga, Nagarjun, outside of Kathmandu Valley.
As a fully residential program, participants are provided with accommodation, meals, and all necessary on-site facilities, ensuring a focused and immersive learning environment. The course equips trainees with both theoretical knowledge and hands-on practical skills needed to produce hygienic dairy products and traditional Nepali sweets. Participants stay at the institute’s residential accommodation.
Aligned with the CTEVT Nepal technical training standards, the curriculum covers key topics such as milk processing, paneer, curd, ghee, and sweets like laddu, barfi, rasbari, and more. It also emphasizes packaging, hygiene, food safety, and entrepreneurship development. To reinforce real-world learning, the program includes exposure visits to commercial dairies and sweet-making facilities. Upon completion, participants will have the skills and confidence to start their own small-scale dairy or sweet-making businesses, or work professionally in the dairy and food processing industry.
Program Schedule
- Duration: 7 Weeks
- Days per Week: Sunday to Friday (6 Days/Week)
- Morning: Theory (2–3 hrs)
- Afternoon: Practical (3–4 hrs)
- Location: Bhimdhunga, Nagarjun, near Kathmandu Valley
Weekly Breakdown
Week 1: Introduction to Dairy and Sweets Production
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Orientation, importance of dairy & sweets industry | Milk types and quality testing |
| Monday | Milk composition, procurement & preservation methods | Platform testing: Lactometer, Alcohol test |
| Tuesday | Dairy plant layout and basic equipment | Cleaning & sanitizing dairy tools |
| Wednesday | Food safety, hygiene, and sanitation basics | Handwashing, sanitation demo |
| Thursday | Introduction to local dairy & sweet markets | Visit to a local dairy or sweet shop |
| Friday | Record keeping and SOP development | Prepare milk intake record sheets |
Week 2: Milk Processing & Basic Dairy Products
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Pasteurization methods and importance | Boiling, cooling, pasteurizing milk |
| Monday | Standardization, homogenization, toning | Prepare toned and double-toned milk |
| Tuesday | Curd (Dahi): Science and techniques | Dahi making demo and inoculation practice |
| Wednesday | Cream separation and butter production | Use cream separator, churn butter |
| Thursday | Ghee production: methods and safety | Traditional & direct cream method of ghee making |
| Friday | Paneer (Chhena): Basics and process | Prepare paneer using lemon/vinegar |
Week 3: Advanced Dairy Products
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Cheese types and processing methods | Demonstration: Cottage cheese or paneer |
| Monday | Flavored milk and milkshake preparation | Prepare vanilla, chocolate, and fruit flavors |
| Tuesday | Khoa (Mawa) production and uses | Traditional Khoa making |
| Wednesday | Yogurt value addition (sweet, fruit yogurt) | Practical: Fruit-based yogurt |
| Thursday | Ice cream basics and ingredients | Make simple ice cream using manual methods |
| Friday | Packaging and labeling dairy products | Label and pack paneer/dahi/ghee |
Week 4: Fundamentals of Sweet Making (Traditional Nepali)
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Ingredients and their properties | Demo: Mixing sugar, khuwa, besan |
| Monday | Introduction to Laddu and Peda | Make besan laddu, khuwa peda |
| Tuesday | Barfi and Kalakand: Variants and techniques | Make barfi with nuts, milk barfi |
| Wednesday | Rasbari and Rasgulla production | Hands-on: Rasgulla shaping and soaking |
| Thursday | Jalebi and Imarti: Dough and frying | Fry and sugar-soak jalebi |
| Friday | Nutrition and shelf-life of sweets | Storage methods for shelf-life improvement |
Week 5: Hygiene, Food Safety & Regulations
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Food safety standards (Nepal, Codex, HACCP) | Check and control temperature, pH |
| Monday | Personal hygiene, protective clothing | Hands-on: Sanitation checklist prep |
| Tuesday | Microbial spoilage in dairy and sweets | Identify spoiled products (sight/smell) |
| Wednesday | Waste management and eco-friendly practices | Convert whey to useful byproduct |
| Thursday | Licensing and compliance (local authorities) | Sample documentation for license |
| Friday | Mid-course review and participant feedback | Evaluation, correction of practicals |
Week 6: Packaging, Storage & Marketing
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Types of packaging (dairy & sweets) | Pack paneer, sweets using foil/plastic |
| Monday | Labeling requirements (ingredients, date, etc.) | Design and print a product label |
| Tuesday | Cold storage and transport best practices | Store items under different temperatures |
| Wednesday | Costing and pricing strategies | Calculate cost price and selling price |
| Thursday | Branding and promotion basics | Plan brand/logo and promotional flyer |
| Friday | Local market linkage & cooperative selling | Market survey and case discussion |
Week 7: Field Practice, Assessment & Graduation
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Visit to commercial dairy & sweet factory | Observation and group report |
| Monday | Final practical assignments | Milk product and sweet-making demo |
| Tuesday | Business plan preparation | Group-wise business model presentation |
| Wednesday | Theoretical final examination | Paper checking and discussion |
| Thursday | Course evaluation, feedback collection | Prepare portfolio and learning summary |
| Friday | Certification and graduation ceremony | Group photo and farewell session |
Program Highlights
- Conducted fully in the Nepali language
- Follows CTEVT Nepal’s TVET model
- Combines practical learning with essential theory
- Covers end-to-end training
- Includes final evaluation and certification