Training in food processing can open up opportunities for
individuals who lack business experience, by providing training in
costing and marketing a new product. This book offers a blueprint
for such comprehensive training.It first explains the importance of
needs assessment, course preparation, monitoring and follow up, and
the value of practical work and opportunities for trainees to
discuss their ideas and discoveries. There are then ten case
studies describing successful courses in three continents, and
showing how the theory is put into practice and adapted to
particular circumstances.With examples of forms and lesson plans,
photographs of appropriate training environments, and details of
institutions that support food-processing training, there is a
wealth of information for trainers and organizers of courses
throughout the world.
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