To enable participants start and operate effectively food processing Enterprise.
1.Personal Entrepreneurial Characteristics 2.Self Awareness on PECs 3.Business Ideas Generation 4.Macro and Micro Screening of business Ideas
1.Introduction to food processing 2.Training methodologies 3.Spoilage of foods 4.Food hygiene and sanitation 5.Plant layout 6.Technology choice 7.Basic principles of quality assurance and food quality control and cleaner production. 8.Legislation and licensing 9.Practical session on making of at least 5 food products with market potential in the area 10.Book keeping 11.Business plan preparation 12.HACCP 13.Traceability 14.Labeling and Packaging 15.HIV/Aids awareness to entrepreneurs
Participatory training approach/learning by doing
Specific Client Targeted:
Potential and Existing Food Processors.
TZs 700,000 per participants(fees,food and stationaries)
Duration of the Course:
1 week with one week of busines plan.