Skill enhancement program criteria 3

Sure, here is the report on the skill enhancement program, expanded to approximately 500 words.

Report on Skill Enhancement Class: Promoting Eco-Friendly Practices and Sustainable Living

Event Title: Class on Skill Enhancement and Eco-Friendly Practices

Date: August 12, 2024

Time: 11:45 AM

Venue: St. Peter's B.Ed Training College Auditorium, Kolenchery

Resource Person: Mrs. Hemalatha Ravi, CDS Chairperson, Poothrika Panchayath

Introduction:

A highly informative and engaging skill enhancement class was successfully conducted at St. Peter's B.Ed Training College, Kolenchery, on August 12, 2024. The primary objective of this program was to empower students with practical skills related to eco-friendly product development and sustainable food preservation, fostering a deeper understanding of environmental responsibility and healthy living. The session was graced by the presence of Mrs. Hemalatha Ravi, the esteemed CDS Chairperson of Poothrika Panchayath, who served as the resource person.

Session Overview and Objectives:

The class provided a comprehensive overview of various eco-friendly products and emphasized the importance of adopting sustainable practices in daily life. A significant portion of the session was dedicated to practical demonstrations and theoretical insights into the preparation of squashes and jams using natural ingredients, completely devoid of harmful chemical additives. This focus on chemical-free food processing aligned perfectly with the broader theme of promoting health and environmental consciousness. The session aimed to:

 * Educate participants on the benefits of eco-friendly products and sustainable living.

 * Provide hands-on knowledge and practical skills for preparing homemade, chemical-free food items like squashes and jams.

 * Instill a sense of environmental responsibility and encourage the adoption of healthier lifestyles.

 * Empower individuals with skills that could potentially lead to self-employment or community initiatives.

Detailed Proceedings:

The session commenced at 11:45 AM in the college auditorium, with a warm welcome extended to Mrs. Hemalatha Ravi by the college principal. Mrs. Ravi began her address by highlighting the pressing need for environmental conservation and the role individuals can play in achieving a greener future. She eloquently explained how small, conscious choices in daily life, such as opting for eco-friendly alternatives, can collectively make a significant impact.

The core of the session was the practical demonstration. Mrs. Ravi, with her extensive knowledge and experience, guided the participants through the step-by-step process of preparing both fruit squashes and jams. She meticulously explained the selection of fresh produce, the importance of hygiene, and the precise measurements required to ensure the best results. A key takeaway was her emphasis on using natural preservatives, such as sugar and lemon juice, to extend shelf life without resorting to artificial chemicals. This practical segment was highly interactive, with participants actively asking questions and engaging in discussions about the techniques and ingredients. Mrs. Ravi patiently addressed all queries, providing valuable tips and insights gleaned from her own experience.

The preparation of items like pineapple squash and mixed fruit jam served as excellent examples. Participants learned about the benefits of using seasonal fruits and how to minimize food waste by preserving excess produce. The theoretical discussion also touched upon the economic advantages of preparing such items at home, reducing reliance on commercially produced, often chemical-laden, alternatives.

Outcome and Distribution:

The highlight of the practical session was the successful preparation of delicious and healthy jams and squashes. As a testament to the success of the skill enhancement class, the prepared items were distributed among the participants and staff members of the college during the Independence Day celebrations, which followed shortly after the class. This distribution not only showcased the tangible outcome of the training but also allowed more people to experience the quality of homemade, chemical-free products. The positive feedback received affirmed the success of the initiative.

Conclusion:

The skill enhancement class led by Mrs. Hemalatha Ravi was an resounding success, achieving its objectives of promoting eco-friendly practices and sustainable living. The blend of theoretical knowledge and practical demonstration provided participants with valuable skills and a renewed perspective on environmental stewardship. Such initiatives are crucial in fostering a generation that is not only academically proficient but also environmentally conscious and self-reliant. The college expresses its sincere gratitude to Mrs. Hemalatha Ravi for her insightful and inspiring session, which undoubtedly left a lasting positive impact on all attendees. The success of this program reinforces the importance of integrating practical, life-skill-oriented education into academic curricula.