All courses are run on a half day session of 3 hours duration once a week except for Agro-Processing courses which are run on consecutive full day session of 5 hours.
| Course Title | Code | Sessions | Duration (hours) |
| Crop production | 10 | 30 | |
| Farm management | 6 | 18 | |
| Gardening | 9 | 27 | |
| Guidelines for organic crop production | 4 | 12 | |
| Hydroponic production | 6 | 18 | |
| Kitchen gardening | 4 | 12 | |
| MauriGAP Standards | 3 | 9 | |
| Mushroom production | 2 | 6 | |
| Ornamentals production | 10 | 30 | |
| Pesticide application | 5 | 15 | |
| Production of planting materials | 6 | 18 | |
| Protected cultivation | 4 | 15 | |
| Crop production | 10 | 30 |
* A prerequisite to courses on Crop Production (vegetables), Ornamental Production, Fruit Production, Hydroponic Production
| Course Title | Code | Sessions | Duration (Hours) |
| Broiler production | 4 | 12 | |
| Duck production | 4 | 12 | |
| Egg production | 4 | 12 | |
| Goat production | 4 | 12 | |
| Operation of a small dairy farm | 8 | 24 | |
| Piglets production | 6 | 16 | |
| Quail production | 2 | 6 |
** A prerequisite to courses on Livestock production (poultry, ducks, small birds), Livestock production (Ruminants)
| Course Title | Code | Sessions | Duration (hours) |
| Chips Making | 3 | 15 | |
| Mushroom processing | 3 | 15 | |
| Pickles Making | 6 | 30 | |
| Preparation of fresh-cut/minimally processed products | 3 | 15 | |
| Preservation of fruits & vegetables with sugar | 6 | 30 |
| Course Title | Code | Sessions | Duration (hours) |
| Course Title | Code | Sessions | Duration (hours) |