KVK imparts skill-based training in bakery and confectionery and encourages entrepreneurship
Parmod Bharti
Nawanshahr (Punjab), November 6, 2026: With a focus on promoting skill development, self-employment and entrepreneurial opportunities, Krishi Vigyan Kendra (KVK), Shaheed Bhagat Singh Nagar, organized a five-day vocational training programme on ‘Preparation of Bakery and Confectionery Products’ from November 2 to 6, 2026. A total of 24 participants enrolled in the programme.
The training was organized under the aegis of the Directorate of Extension Education, Punjab Agricultural University (PAU), Ludhiana, and ICAR-ATARI, Zone-I, Ludhiana.
Interacting with the trainees, Dr. Pradeep Kumar, Associate Director (Training), emphasized the importance of translating the knowledge and practical skills acquired during the programme into viable income-generating ventures. He encouraged participants to explore entrepreneurship in the bakery and confectionery sector and assured them of all possible guidance and support in their future endeavours.
Dr. Rajinder Kaur, Assistant Professor (Home Science), provided hands-on training and demonstrated a wide range of bakery and confectionery preparations. The participants learned to prepare innovative and nutritious products, including jaggery-based cakes, eggless cakes using bajra, jowar and whole wheat flour, cupcakes, muffins, dark and butter chocolates, and cookies made from wheat, maize, bajra, jowar and coconut.
Special emphasis was laid on practical techniques, product presentation and garnishing. Dr. Kaur also delivered informative lectures on improving the nutritional value of bakery and confectionery products by modifying conventional recipes with healthier ingredients.
Motivating the participants to adopt these skills as a profession, she highlighted the potential of home-based bakery enterprises and small-scale food businesses as promising avenues for self-employment and financial independence.
The programme provided participants with valuable practical exposure and entrepreneurial skills, opening up new possibilities for converting culinary skills into sustainable livelihood opportunities.