
To make Injera, trainees were provided with the Teff flour and guidance especially on usage after which, they had practical sessions to prepare the delicacy. For the remaining days of the training, participants were given some of the flour with which they were able to prepare “injera” at their own homes, and then sell it at the training venue.
The hairdressing session of the Training on the other hand was held three times a week; however, participants were allowed to come and practice anytime within the training period. The hands on training in preparing Injera and hair dressing were followed by a business management session to allow participants reflect on opportunities that would sustain their food and hair dressing business plans. The session provided hands on knowledge on record keeping, budgeting and savings which are essential for business growth.