1. FISH AS HEALTH FOOD 
2. HYGIENIC HANDLING OF FISHES
3. SCOPE OF FISH PROCESSING IN INDIA
4. FISH PRESERVATION BY DRYING
5. EXPORT PROCEDURE 
6. EXTRUSION COOKING TECHNOLOGY - PROCESS AND PROPERTIES
7. FISH MEAT BASED EXTRUDED PRODUCTS
8. COOK CHILL TECHNOLOGY OF FISHERY PRODUCTS 
9. RETORT PROCESSING TECHNIQUE 
10. INTRODUCTION TO ENTREPRENEURSHIP 
11. PROJECT MANAGEMENT 
12. STEPS TO START A SMALL ENTERPRISE 
13. FINANCIAL MANAGEMENT
14. FINANCING A START-UP BUSINESS
15. MARKET SURVEY 
16. REGISTRATION /STATIONARY LICENSES /CLEARANCES