Capacity Building & Access to Finance Training

For all the beneficiaries will be organized by EDF. It will consist of four sessions of five hours each for each group to cover the following topics:

  • Basic accounting related to production cost, inventory control, purchase costs and budgeting.
  • Marketing and Communication to help them identify their uniqueness and communicate the right message to the targeted customers.
  • Branding.
  • Customer Service to better serve their clients.
  • Business Planning and Management Skills.
  • Selling skills to help them improve their turnover and cash flow.
  • Self-Development and Confidence Building to enhance their self-confidence as a first tool to succeed in their businesses.
  • Access to Finance through working directly with MFIs that are active in the area (such as Emkan and Vitas) for access to micro-credit and with Banks for access to savings.

Photography and Social Media Training

That will be organized by MDSF. It will be during two sessions of four hours each for the 16 groups:

  • How to take a good picture
  • Principles of social media
  • Basics of a Facebook page
  • Types of content
  • Building engagement with great Facebook content
  • Admin section & Insights
  • Basics of Facebook advertising
  • Examples of great Facebook pages
  • How to create an Instagram account
  • How to setup your Instagram profile with bio and links
  • How to use hashtags
  • How to grow followers

Basic Quality and Food Safety Training

For the participants who will have food related business, like restaurants, coffee shops, bakeries, homemade food.

This training will be given in two sessions of four hours each 8 groups of 25 trainees each.

The training department of CCIAZ will develop a program for quality and food safety and will put a strategy for the supervision and follow-up with the trainees:

  • Basics of personal hygiene
  • Cleaning and sanitation.
  • Food storage and food preservation (Issues related to dairy products, fruits, vegetables, etc.)
  • Food safety factors (Acidification, drying, salting, concentration, etc.)
  • Shelf life of food products
  • Food spoilage
  • Raw materials receiving and preparation.