


THE BUDGET:
N0 |
Expenses |
Quantity QTY |
Unit Price |
UP/CFAF Total Price |
TP/CFAF Contributions |
1 |
Educational needs |
|
|
|
|
2 |
Healthcare assistance |
---- 300 |
--- 5000 |
1,000,000 |
Donor Donor |
3 |
Nutritional assistance |
--- --- |
--- --- |
2,000,000 1,000,000 |
Donor Donor |
4 |
Vocational |
5x9 |
80,000 |
3,600,000 |
Donor |
|
|
--- |
--- |
7,480,000 |
---- |
5 |
Coordination |
--- |
--- |
1,000,000 |
CREAM |
|
|
|
|
|
3,000,000 |
--- |
|
|
|
|
|
|
|
|
|
Grand Total |
|
|
23,880,000 |
--- |
|
|
CREAM |
|
|
2,440,000 |
CREAM |
|
|
Donor |
|
|
21,440,000 |
Donor |
8 THE MODULES FOR THE VOCATIONAL SKILLS.
I. Module O: Overview / Prelude
· Objectives of the vocational training.
· Expectations.
· Methodology – training methods
II. Module 1: Catering and recreational facility
· Basic cooking skills.
· Public etiquettes.
· Operating a restaurant.
· Working in a recreational facility.
III. Module 2: Computer skills
· Word.
· Excel.
· Internet.
· PowerPoint.
· Publisher.
IV. Module 3: Agricultural techniques
· Cultivation of secondary crops.
· Soil fertility management.
· High productivity and storage techniques.
· Marketing strategies.
V. Module 4: Motor mechanics
Rapid repairs.
Electrical systems repairs.
Driving.
VI. Module 5: Interior designing
Techniques of decorations.
Types of fabrics used for interior decorations.
The stylistic approach to internal decorations.