This month we have started the first batches of Bakery, Special Cuisine, Tibetan Traditional Massage and Spa, Beautician and Electrician courses under the Livelihood Skill Training program.

The first batches of Bakery and Special Cuisine courses have six students each. Both these trainings are being held at Ahimsa House, Dharamshala.

The Bakery course trainer is Ms Tenzin Donsel, who has a Bachelor of Hotel Management from the Institute of Hotel Management Catering Technology and Applied Nutrition in Chennai. Apart from being a bakery trainer in our organisation, she ran a part-time home bakery. Special Cuisine trainer Ms Namgyal Dolma has a diploma in Food Production (General) from Tibetan SOS Private Industrial Training Institute (ITI.) She has four years of work experience in reputed hotels working as a sushi chef and demi chef de parties in Town Hall restaurants in Delhi. She has also run her own restaurant in Dharamshala for two years.

The duration of bakery and special cuisine courses are for two and half months. For one month, the students are required to do internships in cafes and restaurants to gain experience in the related field of profession.

We have two students participating in a two months Tibetan Traditional Massage and Spa course. Ms Tashi Lhamo trains the students at her centre – Spa Tibet – in Mcleod Ganj. After receiving Tibetan Traditional Massage and Spa training from Solan Bon Tibetan Medical Institute, Tashi has been working in this field since 2015.

This year we have sent the students of Beautician and Electrician courses to attend their training in CII-Trust Multi Skill Training Institute in Dharamshala. There are three students taking part in the beautician course and two in the electrician course.

Any Tibetan can take part in these courses and there is no age limit. The Livelihood Skill Training program was started in 2019 with an aim of generating employment opportunities. The series of courses under the Livelihood Training Program has been funded by The Tibet Fund since the inception of the project.

To read more about this project, click here