Fiji Vocational Technical Training Centre for Person with Disabilities

Salads are the perfect excuse for creativity in the kitchen."
Technique of Chopping, Dicing and Shredding, Squeezing and Grating
Food and Nutrition Practical

Students are actively developing essential digital skills in our computer classes, where they are introduced to a range of tools and technologies. From mastering basic computer operations to working with applications that enhance productivity and creativity, these lessons are designed to build confidence and prepare them for a tech-driven world. It's encouraging to see their enthusiasm and growth as they engage in hands-on learning each week.

We are delighted to welcome Ms. Kajal Singh to FVTTCPD Family. She joins us as a Teacher Aide in the Office Technology Unit. Ms. Singh brings with her a strong commitment to supporting teaching and learning, and we are confident she will be a valuable asset to our academic team. We look forward to her contributions and wish her every success in her new role.

Lehevani is a dedicated and inspiring student in the field of Office Technology. Despite being visually impaired, she continues to pursue her education with determination and resilience. With the support of the JAWS screen reader program, Lehevani actively engages in her studies and demonstrates that no obstacle can stand in the way of a strong will to succeed.
We salute her perseverance, courage, and commitment to learning. Her journey is a powerful reminder to all students that with the right mindset and tools, any challenge can be overcome. Lehevani’s example motivates us all to strive harder and believe in the strength within ourselves.

Food & Nutrition students are engaged in a practical session focused on preparing a variety of egg-based breakfast dishes. This hands-on activity allows them to explore different cooking techniques such as boiling, scrambling, frying, and poaching, while also learning about the nutritional value of eggs. The session emphasizes kitchen safety, time management, and proper presentation, helping students build essential culinary skills for both personal and professional growth.