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Block-1 Introduction to Food Safety and Quality Unit 1 Unit 2 Unit 3 – Block-2 Food Spoilage, Temperature Control and

Block-1 Understand Tourism Market Unit 1 Unit 2 Unit 3 Unit 4 – Block-2 Market Analysis Unit 1 Unit 2

Block-1 The Process of Training Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Individual and Group Strategies

Block-1 Post Harvest Management Block 1 Unit 2 Unit 3 Unit 4 – Block-2 Basic Principles – I Block 2

Block-1 Practical Manual Practical 1 Practical 2 Practical 3 Practical 4 Practical 5 Practical 6 Practical 7

Block-1 Nature of Language Unit 1 Unit 2 – – – Block-2 Understanding How Language is Acquired Unit 3 Unit

Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6

Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8