1) Organize Plan and deliver training to workers of Food Business and Public Health( Laundry, Barber) Establishment.2) Monitor and review the progress of learners, offering guidance and support as needed3) Coordinate with food safety and hygiene managers to identify training requirements and ensure training programs align with organizational goals4) Conduct weekly training reports to track the effectiveness of training initiatives and identify areas for improvement.

1) Development of prototypes according to existing market samples for demandingprojects. Major developed products are Bakery products, Carbonated beverage products,and ready-to-drink products. Analytical test of raw materials & developed products.2) Development of SOP of the final products & reports on the product's applicationresults.3) Sensory Evaluation of the developed products.4) Modification of the developing samples focusing on cost reduction, enhancement ofshelflife,exchange of ingredients.