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Block-1 Genesis and Concepts of Participatory Management Block-1.pdf Block-2 Approaches and Practices Block-2.pdf Block-3 Programmes and Services Block-3.pdf Block-4 Participatory

Block-1 Basic Laboratory Apparatus Block 1 Block-2 Laboratory Techniques Block 2

Block-1 Basic Concepts Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Incubation and Silkworm Rearing Unit 1

Block-1 Consumer: The Basics Block 1 Block-2 Consumer Movement Block 2 Block-3 Consumer Protection Block 3 Block-4 Consumer Protection: Depth

Block-1 Economics of Production Unit 1 Unit 2 – Block-2 Markets and Marketing Unit 1 Unit 2 Unit 3 Pratical

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