Training Calender


Fundamentals of Baking
Date: 20.05.2026 - 22.05.2026
Registration Closes: 19.05.2026
Duration: 3 Days
Fee: ₹7,680
  • Introduction to baking ingredients and their functions
  • Basic bread, cake, and cookie preparation methods
  • Dough handling, mixing, and baking techniques
  • Quality assessment and bakery hygiene practices
Completed
Spice Dehydration Techniques
Date: 09.06.2026 - 11.06.2026
Registration Closes: 04.06.2026
Duration: 3 Days
Fee: ₹7,680
  • Methods of drying spices for quality retention
  • Pre-treatment and dehydration process optimization
  • Storage and packaging of dehydrated spice products
  • Quality evaluation and shelf-life improvement methods
Completed
Assistant Baking Technician
Date: 22.06.2026 - 04.08.2026
Registration Closes: 20.06.2026
Duration: 300 Hours
Fee: ₹29,500
  • Prepare for Production Planning and Inventory Control
  • Bake products in the oven
  • Apply Food Safety Guidelines in Food Processing
  • Employability Skills
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Spices Product Technology
Date: 20.07.2026 - 24.07.2026
Registration Closes: 15.07.2026
Duration: 5 Days
Fee: ₹15,160
  • Processing techniques for spice crops
  • Value addition and product diversification methods
  • Quality evaluation, grading, and storage practices
  • Market trends and business opportunities in spice sector
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New Food Product Development (NPD)
Date: 29.07.2026 - 31.07.2026
Registration Closes: 24.07.2026
Duration: 3 Days
Fee: ₹7,680
  • Concepts and stages involved in food product development
  • Ingredient selection and formulation techniques
  • Product evaluation, sensory analysis, and optimization
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Millet Product Processor
Date: 10.08.2026 - 14.08.2026
Registration Closes: 05.08.2026
Duration: 5 Days
Fee: ₹15,160
  • Development of innovative food products from millets
  • Preservation and shelf-life enhancement techniques
  • Packaging and labelling requirements for food products
  • Small-scale business and commercialization guidance
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Spice Processor
Date: 18.08.2026 - 20.08.2026
Registration Closes: 13.08.2026
Duration: 3 Days
Fee: ₹7,680
  • Processing of spice powders and blended products
  • Quality parameters and grading techniques for spices
  • Detection of adulteration and safety practices
  • Packaging and storage methods for spice products
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Production of Biscuit and Bread
Date: 16.09.2026 - 18.09.2026
Registration Closes: 11.09.2026
Duration: 3 Days
Fee: ₹7,680
  • Formulation and preparation of biscuits and breads
  • Dough mixing, fermentation, and baking operations
  • Product quality evaluation and troubleshooting methods
  • Packaging and shelf-life management techniques
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Dehydration of Microgreens, Fruits and Vegetables
Date: 21.09.2026 - 25.09.2026
Registration Closes: 16.09.2026
Duration: 5 Days
Fee: ₹15,160
  • Drying techniques for microgreens, fruits and vegetables
  • Pre-processing and moisture control methods
  • Packaging and storage of dehydrated products
  • Quality assessment and shelf-life management
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Fundamentals of Baking
Date: 05.10.2026 - 09.10.2026
Registration Closes: 01.10.2026
Duration: 5 Days
Fee: ₹15,160
  • Introduction to baking ingredients and their functions
  • Basic bread, cake, and cookie preparation methods
  • Dough handling, mixing, and baking techniques
  • Quality assessment and bakery hygiene practices
Register Now
Snacks (Sweet & Savoury) Food Technology
Date: 13.10.2026 - 15.10.2026
Registration Closes: 08.10.2026
Duration: 3 Days
Fee: ₹7,680
  • Processing of traditional and modern snack products
  • Frying, baking, extrusion, and seasoning techniques
  • Quality control and hygienic production practices
  • Product innovation and market potential assessment
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Value Addition of Microgreens
Date: 03.11.2026 - 05.11.2026
Registration Closes: 28.10.2026
Duration: 3 Days
Fee: ₹7,680
  • Nutritional importance and applications of microgreens
  • Development of value-added food products using microgreens
  • Processing, preservation, and packaging techniques
  • Market potential and entrepreneurship opportunities
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Production of Bread and Wine
Date: 16.11.2026 - 20.11.2026
Registration Closes: 11.11.2026
Duration: 5 Days
Fee: ₹15,160
  • Fundamentals of bread making and fermentation
  • Preparation techniques for different bread varieties
  • Basics of wine production and fermentation process
  • Quality control, storage, and packaging practices
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Fruits and Vegetables Processing Technology
Date: 07.12.2026 - 11.12.2026
Registration Closes: 02.12.2026
Duration: 5 Days
Fee: ₹15,160
  • Processing methods for juices, jams, pickles and dehydrated products
  • Preservation technologies and food safety practices
  • Equipment operation and quality assessment techniques
  • Packaging and storage of processed products
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Fruit Preserves and Sweet Spreads
Date: 15.12.2026 - 17.12.2026
Registration Closes: 10.12.2026
Duration: 3 Days
Fee: ₹7,680
  • Preparation of jams, jellies, marmalades and preserves
  • Sugar concentration and preservation techniques
  • Quality evaluation and storage practices
  • Packaging and labelling requirements for sweet spreads
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Food Beverage Processing
Date: 04.01.2027 - 08.01.2027
Registration Closes: 31.12.2026
Duration: 5 Days
Fee: ₹15,160
  • Preparation of various classes of beverages
  • Processing, preservation, and bottling techniques
  • Quality testing and food safety standards
  • Packaging technologies and product development concepts
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Fundamentals of FSSAI Guidelines - Labelling and Display
Date: 27.01.2027 - 29.01.2027
Registration Closes: 22.01.2027
Duration: 3 Days
Fee: ₹7,680
  • Introduction to FSSAI food safety regulations
  • Mandatory labelling and display requirements
  • Nutritional labelling and compliance procedures
  • Common errors and best practices in food labelling
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Authentic Achar (Pickle) Making
Date: 01.02.2027 - 05.02.2027
Registration Closes: 26.01.2027
Duration: 5 Days
Fee: ₹15,160
  • Selection and preparation of fruits and vegetables for pickling
  • Traditional and commercial pickle making techniques
  • Preservation, packaging, and storage methods
  • Quality control and food safety practices
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Proximate Analysis in Food
Date: 09.02.2027 - 11.02.2027
Registration Closes: 04.02.2027
Duration: 3 Days
Fee: ₹7,680
  • Analysis of moisture, protein, fat, ash and fibre
  • Laboratory techniques and analytical procedures
  • Interpretation of food composition results
  • Good laboratory practices and quality assurance methods
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Bakery and Confectionery Technology
Date: 01.03.2027 - 05.03.2027
Registration Closes: 23.02.2027
Duration: 5 Days
Fee: ₹15,160
  • Preparation of bakery and confectionery products
  • Chocolate and candy production methods
  • Decoration, finishing and quality enhancement techniques
  • Packaging and commercial production practices
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Nutrition Education for Food Processor
Date: 17.03.2027 - 19.03.2027
Registration Closes: 12.03.2027
Duration: 3 Days
Fee: ₹7,680
  • Basics of nutrition and balanced diet concepts
  • Nutritional importance of processed food products
  • Food labelling and consumer awareness practices
  • Development of healthier and fortified food products
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