We are providing following vocational courses

---

DIPLOMA IN NURSERY TEACHER TRAINING (NTT)

• Theory of Education
• Educational Psychology
• Teaching Methods & Materials
• School Organization
• Child Psychology, Care & Health
• Practical Lab Assignment & Viva

DIPLOMA IN PRIMARY TEACHER TRAINING (PTT)

• Principle of Primary Education
• Educational Psychology
• Teaching Methods & Materials
• Primary School Organization
• Child Psychology, Care & Health
• Practical Lab Assignment & Viva

DIPLOMA IN ELEMENTARY TEACHER TRAINING (ETT)

• Principle of Education
• Educational Psychology
• Sociology of Education
• Fundamentals of Teaching
• Educational Technology & Evaluation
• Practical Lab Assignment & Viva

DIPLOMA IN OFFICE MANAGEMENT (DOM)

• Computer Fundamentals(Windows, Ms-Office & Internet)
• Principle of Human Resource
• Marketing Function
• Human Behavior in Organization
• Environmental Management in Organization
• Practical Lab Assignment & Viva

DIPLOMA IN AUTOCAD

• Fundamentals of AutoCAD
• 2D Drafting
• Dimensioning & Detailing
• Surface Modeling
• 3D Modeling
• Practical Lab Assignment & Viva

DIPLOMA IN STENOGRAPHY (ENGLISH / HINDI / PUNJABI LANGUAGE)

• Fundamentals of Stenography
• Vocabulary (English Language)
• Communication Skills
• Pronunciation
• Grammar (English Language)
• Practical Lab Assignment & Viva

DIPLOMA IN COOKING/COOKERY

• SOUPS,SAUCES & STOCKS
• KITCHEN MANAGEMENT
• INTERNATIONAL COOKING & RECIPES
• BREAKFAST,LUNCH & DINNER PREPARTION
• PRACTICAL

DIPLOMA IN COMMERCIAL COOKERY

• LEARNING AIMS ,OBJECTIVES OF COOKING FOOD, ORGANIZING KITCHEN AND MENU PLANNING
• ANDLING CUSTOMERS, MAINTAINING CUSTOMER SERVICE STANDARDS AND USING VARIOUS FOOD PREPARATION EQUIPMENT
• PREPARING DISHES BY USING BASIC METHODS OF COOKERY , VEGETABLE, FRUIT, EGG , FARINACEOUS DISHES AND POULTRY DISHES
• MAINTAINING KITCHEN EQUIPMENT &GENERAL MAINTENANCE, INDUSTRY STANDARDS
• PREPARING GELATINE, SPIC JELLY,CONTINENTAL & CHINESE DISHES , FORCEMEAT AND MOUSSE, COLD SAUCES
• STUDY ON VARIOUS TYPES OF COOKING MATERIALS.
• PREPARING APPETISERS AND SALADS/STOCKS/SAUCES . FOOD DISHES AND SOUPS
• PRACTICAL

NANNY CARE COURSE

• FUNDAMENTALS
• CARE TAKING
• FIRST AID
• HEALTH & SAFETY
• PRACTICAL

DIPLOMA IN HOTEL MANAGEMENT

• FUNDAMENTALS OF MANAGEMENT
• BASIC FOOD PRODUCTION
• BUSINESS COMMUNICATION
• FOOD & BEVERAGE SERVICE
• PRACTICAL