AFDC

Through series of activities the participants learned about different types of communication as verbal, nonverbal, visual, and written. A discussion took place about the words that can be used during any conversation as voice tone, clear messages, and body language. The effective communication, discussion, debating was presented through games and activities.  The participants talked about some problems they are facing during work such as misunderstanding, prejudging with giving examples by playing different scenarios they have experienced ways to be overcome it. Moreover, they talked about internal and personal communication between two individuals, between two groups or more and learned to differentiate between attitudes and behaviours based on different situations. The work environment influences the workers, employees or team, and leaders’ role can increase or decrease their productivity depending on his attitude and work conditions. Through a set of exercises, the attendees were able to discuss issues related to their goals, friendships, workplace, teamwork.

After a brief revision for day one, day two program was discussed. Mrs Rima Bou Fakhreddine introduced the suitable marketing methods. The participants had learned about marketing concepts definitions, set the coop goals and tactics, SWOT analysis. Through group work, the participants were asked to write the coop history, the types of products, the possible suppliers, local markets, workers, members, products name etc. during this activity they understood the importance of being aware of their potentials to improve their work, the importance of designing brands stickers or labels for their products to present the products identity clearly. Lastly, the participants agreed on identifying the responsibilities among each other’s and their roles and duties.

After a brief revision of day two, Mr. Nabil Sarriddine had introduced on the third day the aromatic and medicinal species discussing each plant parts that can be used for distillation or drying. The participants learned the planting methods, the law of cutting, pruning based on the ministry of agriculture regulations. The plants they were learned about are thyme, rosemary, sage, lavender, mint, lemon grass, Carob etc. After the break they have shown different distillery pots to know how to select the suitable one for personal or for the coop use, (sizes, brands, and qualities).  Sage leaves were used to be distilled

Day four of the workshop, Mr. Nabil Sarriddine had trained the participants on the drying fruits and vegetable methods. They discussed different ways for drying fruits and vegetable by using sun light, dehydrators, or stoves. They also learned about using the organic wastes for compost in order to decrease the wastes generation, it should have sorted such as fruit peels, unwanted vegetables, some cardboards, and dried weed then put them in layers with some water to be composted, after one month the compost can be used for the plants. At the end of the day, Mr. Sarriddine presented the kitchens map that was approved by the ministry of Health and the ministry of Agriculture.

The training on the las day focused on cheese processing who is the owner of dairy product factory called “La Belle Blanche”. In the beginning he talked about the animal farms, how to take care of the animals, the rules of milking the cow or else. Dairy processing was the main subject as known it is very important for human daily diet. They have learned about milk pasteurization, boiling and yogurt preparation, cheese, heavy cream, etc. During the training the participants had learned to prepare four kind of cheeses which are: Halloum, Baldi, Akawi and Mozzerela. Different ways of cheese processing were introduced through using microbial rennet, whey, yogurt or vinegar and salt. The participants worked with the trainer on heating the milk procedures, the heat degree using the thermometer is essential.

Finally, the workshop was implemented according to the plan, the participants were committed to attend each session. They greatly valued HSS and AFDC’s intervention and asked for similar workshops to support them with advanced training.