Curry Powder Unit

• 1. Children assist in grinding and packaging spices (Coriander, Chili, Turmeric) into 100gm, 250gm and 500 gm packets.
• 2. Kids help with sealing and labelling the packets.
• 3. Products are sold through Angels’ Shop and through door-to-door sales.

This initiative aims to enhance the capabilities of individuals through a multi-faceted approach. By engaging in tasks like measuring, mixing, and packaging curry powder, participants develop essential fine motor skills and hand-eye coordination. Problem-solving skills are honed by adapting to varying spice blends and quantities.

Vocational training is provided in curry powder production, packaging, quality control, and entrepreneurship. This equips individuals with job skills and fosters entrepreneurial acumen. Additionally, they explore career opportunities within the food industry and entrepreneurship sector.

Social benefits include opportunities for interaction, teamwork, and confidence building. Therapeutic benefits encompass stress relief, sensory experiences, and emotional regulation.

Sealing and packing activities further contribute to the development of fine motor skills, dexterity, problem-solving abilities, and self-esteem. These skills are transferable to future employment in packaging and manufacturing industries.

Potential partnerships with local businesses, community organizations, and government agencies can facilitate the supply of curry powder, vocational training, job placement, and access to funding and resources.

Pickle making

Different kinds of pickles such as Mulberry, Mango, Gooseberry, lemon, mixed vegetables, dates etc. are prepared here with the participation of children. This community project leverages the traditional practice of pickle-making as a platform for child development and empowerment. By actively involving children in the entire process, from ingredient selection to final product, the initiative aims to foster a range of skills and knowledge.

Core Activities:

• 1. Seasonal Produce Utilization: During mango season, locally sourced mangoes are utilized to create a variety of pickles, including salted mangoes.
• 2. Child-Centric Learning: Children are actively engaged in tasks such as:
  • Selecting and cleaning essential ingredients like garlic and ginger.
  • Ensuring the quality and ripeness of fruits and vegetables.
  • Assisting in the preparation of pickles under the guidance of teachers.
• 3. Community Engagement: The prepared pickles are sold through the Angel Shop, providing an opportunity for children to contribute to the community's economy and engage with customers.

Health and Nutrition:

By participating in pickle-making, children develop a deeper appreciation for healthy eating habits and nutrition. The initiative promotes the consumption of fresh, seasonal produce and traditional food preservation techniques.

In conclusion, this community-based approach to pickle-making provides a unique opportunity for children to learn, grow, and contribute to their community. By combining traditional knowledge with modern educational practices, this initiative empowers children to become active participants in their own development.

Some of the benefits our children get from pickle making are as follows:

Cognitive and Sensory Development:

• Sensory Integration: The tactile experience of handling various ingredients, the olfactory stimulation from spices, and the gustatory experience of tasting the final product contribute to sensory integration, a crucial aspect of child development.
• Fine Motor Skills: Tasks like chopping, slicing, and stirring necessitate precise hand-eye coordination and the development of fine motor skills, essential for handwriting and other daily activities.

Cognitive and Social Skills:

• Sequencing and Problem-Solving: Following a recipe involves understanding and executing a sequence of steps, enhancing cognitive skills like planning, organization, and problem-solving.
• Social-Emotional Learning: Collaborative pickle-making fosters teamwork, communication, and social interaction, contributing to the development of social-emotional skills.

Vocational and Entrepreneurial Skills:

• Culinary Arts: The process of pickle making introduces children to basic culinary techniques, food safety practices, and an understanding of food preservation.
• Entrepreneurship: Selling homemade pickles can provide valuable lessons in marketing, pricing, and financial management, nurturing entrepreneurial skills.

Milk & Milk products

The program provides comprehensive training in animal husbandry, focusing on the care and management of dairy animals, specifically cows and goats. Students are trained in:

• Animal Care and Management: Proper feeding, housing, hygiene, and health monitoring of dairy animals.
• Milk Production and Processing: Techniques for efficient milk extraction, storage, and processing into value-added products like curd, butter, and ghee.

Milk produced is utilized in two primary ways:

• 1. Community Welfare: A portion of the milk is distributed to underprivileged communities.
• 2. Commercial Ventures: The remaining milk is processed into various dairy products, such as butter and ghee, which are packaged in standard sizes (100g, 50g, 250g, 500g, and 1kg) and marketed through Angel's Shop.

Sales Assistant

This program aims to equip individuals with disabilities with the necessary skills and knowledge to excel as sales assistants. The curriculum will focus on developing essential competencies in social interaction, communication, and job-specific skills. By implementing this inclusive training program, we aim to empower differently abled individuals to secure meaningful employment opportunities in the sales industry.

Key Objectives:

• Develop foundational sales techniques
• Enhance communication and interpersonal abilities
• Improve job readiness and independence
• Build self-confidence and esteem
• Foster teamwork and collaborative skills

Core Curriculum:

• Sales Fundamentals: Product knowledge, customer service, sales techniques.
• Communication Skills: Verbal and nonverbal communication, active listening.
• Job Skills: Time management, organization, problem-solving.

Pre-Training Considerations:

• Conduct comprehensive needs assessments
• Develop individualized training plans
• Ensure accessibility of training materials and equipment
• Provide disability awareness training for instructors

Training Methodology:

• Hands-on Learning: Practical exercises and role-playing.
• On-the-Job Training: Job shadowing and internships.
• Simulated Learning: Mock sales scenarios and customer interactions.
• Mentorship: Guidance and support from experienced sales professionals.

Evaluation and Assessment:

• Regular performance assessments
• Self-reflection and peer feedback
• Post-training job placement and follow-up