KGBV Students Trained in Cooking, Food Processing
In an effort to integrate academics with skill development, girl students studying in Kasturba Gandhi Balika Vidyalayas (KGBVs) in the district are being imparted training in cooking and food processing under the Samagra Shiksha programme. The initiative is in line with Minister for Education and IT Nara Lokesh’s call to encourage vocational education among students.
The training is aimed at students from Class IX to Intermediate, enabling them to acquire practical skills and explore career options, particularly in the hospitality and food-related sectors. At present, the programme is being implemented in KGBVs located at Kotavuratla, S. Rayavaram, Golugonda, Vaddadi, and Rolugunta.
Though food processing has been part of the curriculum earlier, schools began conducting hands-on practical sessions last year. Nearly 800 students are participating. Trainers appointed at the schools guide students in preparing different food items as prescribed in the syllabus. Each class is allotted two periods a week, with a focus on nutritious cooking using locally available ingredients.
As part of the initiative, a food exhibition was recently held in 119 schools across the State, where students prepared and displayed a variety of items. Teachers and parents who attended the exhibition appreciated the students for their presentation and taste.
Students are learning to prepare food and beverages such as coconut jelly, milkshakes, lassi, buttermilk, fruit juices, fruit salads, sauces, and ketchup, using vegetables like corn, carrot, cucumber, and beetroot. They are also being trained in making lemon and mint drinks, millet snacks, ragi porridge, laddus, dry-fruit laddus, peanut chikki, bakery items, along fruit and vegetable carving.
The students said the sessions were engaging and beneficial. “We learnt several dishes that can be prepared without using oil or a stove. The training has helped us a lot,” said students M. Srichandana and V. Devi. Another student, M.P. Spandana, said the exhibition gave them confidence and practical exposure.
Officials noted that the programme could promote nutrition awareness and provide livelihood opportunities in the long run. “The skill training not only encourages nutritious cooking practices at home but can also open avenues for employment,” said A.N.D. Jemima, GCDO.