Dairy Product / Sweet Maker

Dairy Product / Sweet Maker is a CTEVT short-term technical training that prepares skilled workers for dairy processing and traditional sweets production through intensive practical training and mandatory on-the-job exposure.

The Dairy Product / Sweet Maker program is a competency-based vocational training designed to produce employable technical workforce for dairy and sweets manufacturing industries. The program combines 390 hours of in-house institutional training with 160 hours of mandatory On-the-Job Training (OJT), ensuring real workplace exposure. The curriculum focuses on milk processing technology, dairy laboratory practices, preparation of milk-based products, and production of traditional and cultured sweets. Graduates are capable of wage employment in dairy and confectionery industries or self-employment through small-scale enterprises.

Curricular Structure

Salient Features

• Duration: 550 hours
  • 390 hours in-house training
  • 160 hours On-the-Job Training (OJT)
• Affiliation: CTEVT, Nepal
• Training Type: Short-term, competency-based
• Curriculum Focus: 80% practical, 20% theory
• Mandatory workplace exposure through OJT
• Medium of Instruction: Nepali, English, or both
• Group Size: Maximum 30 trainees
• Attendance Requirement:
  • Theory: Minimum 80%
  • Practical/OJT: Minimum 90%
• Eligible for NSTB Level-1 skill testing

Admission Process

• Application submission at training institute
• Verification of eligibility criteria
• Entrance examination
• Merit-based selection
• Enrollment confirmation
• In-house training followed by mandatory OJT

Eligibility

• Minimum qualification: Class 7 pass
• Minimum age: 15 years
• Must pass entrance examination

Job Prospects

• Dairy Product Maker
• Sweet Maker / Halwai
• Dairy Processing Assistant
• Milk Products Technician (Entry Level)
• Sweets Production Worker
• Bakery & Dairy Assistant
• Small Dairy Enterprise Operator
• Self-employed Dairy & Sweets Entrepreneur

Employment sectors include dairies, sweet shops, bakeries, food processing industries, hotels, restaurants, cooperatives, and self-owned businesses.