Background
In response to the findings of the gender and disability-sensitive market assessment , the Food Industry was identified as a high-potential sector for persons with disabilities (PWDs), particularly in rural and semi-urban areas such as Al-Kasra and Hajin. This 40-day vocational training aims to build essential knowledge and practical skills in food preparation and preservation, enabling participants to start small-scale food businesses or contribute to existing production units.
The food sector offers flexibility, income potential, and adaptability to home-based work, making it a particularly inclusive opportunity for PWDs.
Objectives of the Training
- Introduce participants to basic food processing techniques, hygiene standards, and safety.
- Enable practical experience in preparing common food products such as pickles, dairy, jams, canned items, and dry foods.
- Develop skills in product packaging, storage, and shelf-life management.
- Promote food entrepreneurship through basic marketing and business skills.
- Encourage inclusive participation of PWDs in the growing local food economy.
Training Methodology
- Theoretical Instruction:Â Covering food safety, processing methods, ingredient handling, and small-scale production planning.
- Hands-On Practice:Â Participants will engage in preparing, cooking, packaging, and labeling food items.
- Accessible Learning Approach:Â Use of adapted tools, clear instructions, and inclusive spaces suited to different disability types.
- Trainer Preparation:Â Trainers will be oriented on inclusive pedagogy and adaptive techniques for effective delivery.
Expected Outcomes
By the end of the training, participants are expected to:
- Understand principles of food hygiene and safety.
- Prepare and process a range of basic food items suitable for personal or market consumption.
- Package and label products professionally.
- Estimate costs and calculate basic pricing models.
- Begin planning for small-scale food production or cooperative business.
Target Group
- Persons with disabilities (PWDs) from the host, displaced, and returnee communities in Kasra and Hajin.
- Individuals with interest in food preparation, home production, and business development will be prioritized.
Trainers’ Responsibilities
- Deliver both theoretical and practical training content.
- Ensure safe handling and supervision during food preparation.
- Adjust training to accommodate individual needs and limitations.
- Monitor participant progress and provide technical guidance.
- Submit session reports, attendance, and feedback forms to AGO.
AGO Responsibilities
- Provide raw materials, containers, kitchen tools, and hygiene kits.
- Ensure a safe, accessible, and inclusive training environment.
- Monitor implementation quality and collect regular data.
- Support participants through logistics, transportation, and follow-up.
- Explore post-training support such as micro-grants, mentorship, or product exhibitions.
Follow-up Mechanism
- Pre/Post Training Assessment:Â To evaluate knowledge and practical skill gains.
- Participation and Attendance Logs.
- Satisfaction and Feedback Forms:Â To assess content, trainers, and inclusion.
- Post-Training Engagement:Â Potential linkages with food cooperatives, small business support, and local market access.
Training Duration.
40 days
How to apply
Interested applicants must complete the Job Application Form
Note:
Applications not meeting the specified minimum requirements may not be considered
The CVs received after the closing date may not be considered. Shortlisted candidates will be contacted for an interview that may include a written test of communication and writing skills.
Due to the nature of AGO work activities, AGO demands its employees to have the highest discretion and flexibility qualities. AGO can anytime according to the needs of his mission, and change the work location of his employee. AGO can at any time
update tasks on this Job Description according to the evolution of the program or strategy changes. The above-listed tasks are not exhaustive, the employee can be asked to undertake other tasks by the employer according to the competencies, to work over setting time.
Candidates are encouraged to apply early, as applications may be screened prior to the vacancy deadline.