About the Course
The Certificate Course in Winery was initiated in the academic year 2020-21 and run by the
Department of Chemistry. The course is based on the regional features of the Nashik District.
Nashik is known as Grape- city and the surrounding area is prolific for the crop of grapes.
Naturally, the preservation of grapes and converting them into useful products is the local need
of Nashik District. Winery -Projects can avail a number of job opportunities and even the
possibilities of entrepreneurship. Identifying the local needs, the department has started a
Certificate Course in Winery with the aim to impart scientific knowledge and training to the
students about winery projects. The course duration is of six months and the intake capacity is
50 students per batch.
Aims and Objectives
- To explore the areas that can avail jobs
- To know about the traditional ways of processing and preservation of the grapes.
- To acquaint students with new/modern techniques of grape preservation
- To give scientific knowledge and training of the winery projects.
- To establish collaboration with different projects
- To motivate students to the self-employment
• Course Intake: 50
• Eligibility for Course: 12 th Pass from Any Stream
Syllabus
Certificate Course in Winery |
Certificate course in Apiculture shall be of 750 marks as follows:
| Course |
Code |
Title of the Course |
No. of Topics |
Credit |
Marks |
| Paper I |
APC:101T |
Basics of Apiculture |
10 |
4 |
100 (T) |
| Paper II |
APC:102T |
Beekeeping & Management |
10 |
4 |
100 (T) |
| Paper III |
APC:103T |
Beekeeping Economics |
10 |
4 |
100 (T) |
| Practical I |
APC:104P |
Practicals of Basics
of Apiculture |
10 |
4 |
100 (P) |
| Practical II |
APC:105P |
Practicals of Beekeeping
& Management |
10 |
4 |
100 (P) |
| Practical
III |
APC:106P |
Practicals of
Beekeeping Economics |
10 |
4 |
100 (P) |
| Project |
APC:107 |
Project |
--- |
6 |
150 (P) |
| Total |
06 |
--- |
-- |
30 |
300 (T)+ 450(P)
= 750 |
Eligibility for appearing at certificate course:
Student should keep the terms with at least 75% attendance. He/she should complete all the Project
and assignment that are expected in all parts of the syllabus. Final examination is mandatory for all
the students.
Syllabus Link
Certificate Course in Apiculture Syllabus
Toppers
| Year |
Rank |
Name of the Student |
| 2021-22 |
1 |
Barve Vaishnavi Nivrutti |
| 2 |
Inamdar Aqsa Rafique |
| 3 |
Shivade Akanksha Mahendra |
Teaching Faculty
| Sr. No. |
Photo |
Name of the Faculty |
Designation |
Qualification |
Teaching
Experience |
| 1 |
T. B. Pawar.png) |
Prof.(Dr.)T. B. Pawar |
Professor (Coordinator of Winery Course) |
M.Sc. Ph.D. |
30 |
Course Structure
| Sr.No |
Code |
Credit |
Paper |
Marks |
| Marks Internal |
Marks External |
Total Marks |
| 1 |
WTT-1 |
4 Credits (60 L) |
Microbiology and Biochemistry |
50 |
50 |
100 (T) |
| 2 |
WTT-2 |
4 Credits (60 L) |
Wine Technology Paper -1 |
50 |
50 |
100 (T) |
| 1 |
WTT-3 |
4 Credits (60 L) |
Wine Technology Paper -2 |
50 |
50 |
100 (T) |
| 4 |
WTT-1 |
6 Credits (90 L) |
Microbiology and Biochemistry Practical |
75 |
75 |
150 |
| 5 |
WTP-2 |
6 Credits (90 L) |
Wine Technology Practical |
75 |
75 |
150 |
| 3 |
WTP-3 |
6 Credits(90 L) |
Wine Technology Practical and Project. |
75 |
75 |
150 |
| Total credits |
30 Credits |
Total Marks |
375 |
375 |
750 |
