Course Overview

Operation & Maintenance of Industrial Substations and Generating Stations (Batch 02)

⏱ Duration: 12 Weeks | 36 Contact Hours (3 Hours per Week)

Evidence of Demand

With the rapid expansion of industrial zones, power plants, EPZs, Hi-Tech Parks, and modern electrical infrastructure in Bangladesh, the demand for skilled professionals in substation and generator operation & maintenance is growing significantly.

Although many engineers and technicians graduate with strong theoretical knowledge, there remains a critical skills gap in hands-on operation, fault diagnosis, safety compliance, and maintenance of live electrical systems such as 33/11 kV substations and industrial generating stations.

Industries now seek professionals who can operate equipment confidently, follow safety standards, reduce downtime, and ensure uninterrupted power supply. This micro-credential course directly responds to that industry demand by delivering practical, site-based, and industry-aligned training.

Purpose and Objectives

This course aims to:

• Provide hands-on training in the operation and maintenance of industrial substations and generating stations

• Develop practical skills in handling transformers, switchgear, LT panels, generators, and protection systems

• Enhance understanding of industrial load management, grounding, and safety protocols

• Familiarize learners with real-world equipment, testing methods, and troubleshooting techniques

Tentative Syllabus (Highlights)

• Introduction to 33/11 kV and 11/0.415 kV substations

• Substation layout, HT & LT switchgear

• Power transformers: operation, protection, and maintenance

• Industrial LT distribution systems & load management

• Diesel and gas generator installation, operation & maintenance

• Battery banks, DC systems, grounding & lightning protection

• Electrical safety standards (BNBC, IEC, NFPA)

• Industrial site visits and final practical evaluation

Learning Outcomes

After completing the course, participants will be able to:

1. 1. Identify components of substations & generators.
   2. Understand single-line diagrams (SLD) & switch gears.
   3. Routine inspection, Operation and Maintenance (O&M) of Substation and Generator.
   4. Troubleshoot of Substation and Generator.
   5. Follow Personal Protective Equipment (PPE) and logout and tag out (LOTO) procedures.
   6. Different type of test of substation and generating station.
   7. Substation load distribution and Power Factor Correction.

Target Audience

• Diploma and BSc-level engineering students (EEE, Power, Mechanical)

• Substation and generator operators or technicians

• Junior field engineers and maintenance personnel

• Professionals from factories, power plants, EPZs, and EPC companies

Entry Qualifications

1. B.Sc. in Electrical and Electronic Engineering (Completed or currently pursuing, Level 2–Level 4)
2. Diploma in Engineering (Electrical, Electronic, Power).
3. Technician with industrial experience (Educational qualification be flexible).

Progression Pathway

After completing this micro-credential, learners may:

1. Assistant Engineer.(Substation and generating station)
2. Maintenance Engineer. (Manufacturing (FMCG), Footwear, Textile).
3. Assistant Safety Engineer. (Industries, Constructions)
4. Service Engineer. (Substation and generator Supply Company)
5. Project Engineer. (Constructions Projects, Architecture Firm, Engineering Firms, Interior Design)
6. Sir/Technical Support Assistant (Diesel Generator).

Assessment Criteria

• Class participation & attendance – 10%

• Weekly quizzes / viva – 20%

• Practical skill evaluation / group project – 40%

• Field visit report – 10%

• Final practical evaluation & demonstration – 20%

Resource Requirements

Facilities & Equipment

• Multimedia-equipped classrooms

• Functional 33/11 kV and 11/0.415 kV substations

• Industrial generator stations

• Battery banks, DC systems, and protection panels

Tools, Instruments & Materials

• Insulation Resistance (IR) testers

• Earth resistance testers

• Transformer oil testing kits

• Multimeters, clamp meters

• PPE, LOTO kits, relay testing equipment

Learning Materials

• Course manual & handbook

• Weekly presentation slides

• Maintenance checklists

• Field visit logbook

• Safety standards documentation (BNBC, IEC, NFPA)
  
  
  

Standard Course Fee:

The following discounts currently apply:

• Daffodil Students: Tk 2,500/-
• Non-Daffodil Students: Tk 3,000/- (60% Discount Promotional Offer)

Course Overview

From Leaf to Cup: Tea Processing, Quality and Industrial Practices 

Instructor(s):

• Md. Habibur Rahman: BSc in Food Engineering and Tea Technology (SUST, Sylhet)
  MSc in Nutrition and Food Science (University of South Asia, Banani, Dhaka)
  MBA in Supply Chain Management (BUP, Mirpur Cantonment, Dhaka)
  About 12 years of experience in the tea industry (MM Ispahani Tea Ltd., BRAC
  Tea Estates Ltd., City Group Tea Estates Ltd., ACME Consumer Products Ltd. -
  Tea & beverage Unit, Kazi & Kazi Tea estate Ltd.)

• Dr. Atiqual Islam: Assistant Professor & Associate Head, Daffodil International University
  PhD and Postdoc – South Korea
  (Analytical chemistry, Chromatographic method development)
  Profile: https://faculty.daffodilvarsity.edu.bd/profile/nfe/atiqual.html

• Dr. Md. Al Mamunur Rashid: Assistant Professor, Daffodil International University
  PhD and Postdoc – South Korea
  (Food Chemistry, Nutrition, Computational Chemistry, Polymerization)
  Profile: https://faculty.daffodilvarsity.edu.bd/profile/nfe/mamunur.html

• Md. Monirujjaman: Lecturer (Senior Scale), Daffodil International University
  B.Sc. & M.S in Food Engineering (Food Engineering, Bioactive Compound Extraction, Sustainable Food
  Processing)
  Profile: https://faculty.daffodilvarsity.edu.bd/profile/nfe/monirujjaman.html

Duration: 16 Hours 

Delivery Mode: Blended: In-person and online, site visit | Class Size: 20 

Course Description

This course integrates industry-based knowledge with academic learning, offering practical insights into tea manufacturing, quality management, and product innovation.

It is designed to bridge the gap between academic knowledge and practical industry requirements, supporting entrepreneurship and value-added tea businesses.

Evidence of Demand

The global tea industry is rapidly evolving with increasing demand for premium, specialty, and functional tea products. As a key tea-producing country, Bangladesh has strong potential in both domestic and export markets, yet faces a shortage of skilled professionals in tea processing, quality assurance, and value addition. At the same time, a gap persists between academic knowledge and practical industry requirements, limiting employability and productivity.

This micro-credential course aims to bridge that gap by integrating industry-based knowledge with academic learning, offering practical insights into tea manufacturing, quality management, and product innovation. It will also support entrepreneurship and value-added tea businesses. By developing industry-ready skills, the course will enhance competitiveness, promote sustainable practices, and contribute to the overall growth of the tea sector. 

Course Objectives

• Specific: Enable learners to understand and apply modern tea processing techniques, including withering, rolling, fermentation, drying, and packaging.

• Measurable: Ensure learners can perform quality assessment and tea tasting for at least three types of tea and evaluate their quality using industry standards.

• Achievable: Equip learners with practical skills in tea blending, cost control, and inventory management through hands-on exercises and case studies.

• Relevant: Prepare learners for employment or entrepreneurship in tea estates, beverage industries, and tea-based businesses by providing industry-relevant knowledge.

• Time-bound: By the end of the course, learners will demonstrate proficiency in tea production operations, quality assurance practices, and value-added product development through assessments and practical projects. 

Course Content & Class Plan (Modules)

1. Introduction to the tea industry, course guidelines, global and Bangladesh tea sector overview, Q/A

2. Tea plant, cultivation practices, plucking methods, types of tea (black, green, oolong, white), Q/A

3.  Withering process, rolling and CTC method, fermentation (oxidation) principles, processing parameters

4.  Drying and firing techniques, grading and sorting, packaging methods, storage conditions

5.  Tea quality parameters, liquor characteristics, aroma and flavor, tea tasting techniques, sensory evaluation

6. Chemical composition of tea, quality indicators, basic laboratory analysis, Q/A

7. Tea blending techniques, specialty and functional tea, product development concepts

8. Industrial tea processing workflow, factory operations, cost control, inventory management

9. Quality assurance systems (GMP, HACCP basics), hygiene and safety in tea industry

10.  Tea business opportunities, branding and marketing strategies, export potential and regulations

11.  Case study on tea processing and quality control, problem-solving session

12. Tea tasting session (minimum three types), practical evaluation and data recording

13. Development of value-added tea product, group project work, presentation

14.  Industry visit (tea factory) / virtual tour, observation and report preparation

15. Final assessment: practical, project presentation, viva 

Learning Outcomes

They will learn to

1. Demonstrate tea processing techniques (withering, rolling, fermentation, drying) through practical application

2. Evaluate tea quality using standard sensory parameters (color, aroma, flavor, liquor) for at least three tea types

3. Apply basic quality control and safety principles (GMP, HACCP) in tea production

4. Develop a value-added tea product and perform basic blending

5. Analyze tea processing operations and prepare a brief technical or business report 

Target Audience & Requirements

Students (graduate/undergraduate) of Food Technology, Food Engineering, Chemistry, Food and Nutrition, professionals, and entrepreneurs. 

Career Pathways

1. Higher studies in Food Engineering, Food Technology, Nutrition, or Beverage Science

2. Entry- to mid-level roles in the tea and beverage industries (processing, quality control, production)

3. Internship and industrial training in tea estates and tea processing factories

4. Career as a sensory evaluator or tea quality analyst

5. Entrepreneurship in tea-based businesses (tea blending, specialty tea, tea cafés, value-added products 

Tools & Resources

1. Tea processing equipment

2.  Sensory evaluation setup

3.  Basic lab facilities

4. Classroom & multimedia support

5. Learning materials & LMS

6. Industry visit/virtual tour

7. Safety and hygiene items 

Assessment Criteria

1. Quizzes,

2. Project work

3. Report writing

4. Viva 

Certification

Awarded a Certificate of Completion by the DIU Micro-Credentials Academy.

Financial Information

• Tentative Course Fee: 2,500 BDT