VOCATIONAL COURSES DURATION 3/6/12 MONTHS ELIGIBILITY 8/10/12
 Grooming, Hygiene & Safety- Manicure & Pedicure- Basic Haircuts- Hair Art & Bridal Hair Styling- Understanding Skin Type & Analysis- Hair Spa & Hair Treatments- Creative Haircuts and Colouring- Facial & Bleach
Grooming, Hygiene & Safety- Manicure & Pedicure- Basic Haircuts- Hair Art & Bridal Hair Styling- Understanding Skin Type & Analysis- Facial & Bleach
Grooming, Hygiene & Safety- Manicure & Pedicure- Basic Haircuts- Understanding Skin Type & Analysis
Foundation- Measurement- Cutting- Stitching- Construction skills- Tailoring skills- Pressing & Packing Skills- Garment Making- Dress Designing
Foundation- Measurement- Cutting- Stitching- Tailoring skills
Foundation- Measurement- Cutting- Stitching
Ingredients & Equipments- Biscuits- Cakes- Icing- Pastes and Mixtures- Breads and Bread Rolls- Danish and Croissant
Ingredients & Equipments- Biscuits- Cakes- Icing
Ingredients & Equipments- Biscuits- Cakes
Introduction to Preservation- Equipment’s commonly used- Selection of Raw material- Jams, Jelly and Marmalades- Squash and cordials, syrups- Drying of fruits and vegetables- Entrepreneurship
Introduction to Preservation- Equipment’s commonly used- Selection of Raw material- Jams, Jelly and Marmalades- Squash and cordials, syrups
Introduction to Preservation- Equipment’s commonly used- Selection of Raw material- Jams, Jelly and Marmalades
Introduction of Embroidery- Elements of Art- Principal of Art- Placement of design- Kind of designs- Understanding and using colour- Tools and equipment- Stem, chain, satin- Traditional embroideries
Introduction of Embroidery- Elements of Art- Principal of Art- Placement of design- Kind of designs- Understanding and using colour
Catering units- Menu Planning- Purchasing quality and storage- Quantity Food Production- Delivery of food- Marketing and Sales
Catering units- Menu Planning- Purchasing quality and storage- Quantity Food Production
Catering units- Menu Planning- Purchasing quality and storage