TLE professors and professors from programs offering food related subjects from the South La Union Campus and the North La Union Campus were provided free training on Food Processing under Project CLOTHE (Center for Livelihood Opportunities, Technology Transfer, and Home Economics) Series I: Food Processing NC II.

Batch 1 from SLUC were trained on May 17-20, 2021 and Batch 2 from NLUC were trained on May 24-27, 2021. Batch 3 which is composed of participants from SLUC and NLUC will be trained on May 31 to June 3, while Batch 4 from MLUC will be trained on June 7 to 10, 2021. The training venue is the Food Lab of the Laboratory High School of the College of Education, SLUC.

Funded with the amount of Php 413, 500.00 from DMMMSU GAA Funds, trainers are expected to gain National Certificate II in Food Processing.

The training which was mainly conducted through demonstration and return demonstration where participants are expected to demonstrate skills taught them focused on the following topics:

• Pickles Preparation,
• Jam Preparation,
• Fish Preservation /Smoked Bangus Preparation,
• Meat Preservation and Skinless Longanisa,
• Packaging,
• Production Report, and
• Computation of output/Pricing of Product.

This training is spearheaded by Dr. Veronica B. Carbonell, BTEd Program Chair (SLUC),  Prof. Ana Liza O Ordinario, BTLEd Program Chair (NLUC), and Prof. Peter Paul Calderon, BTVTEd Program Chair (MLUC). Ms. Geraldine M. Mallare, TESDA Trainer/Assessor serves as the Learning Provider and Dr. Veronica Carbonell, Prof. Vladimir C. Cariaso, and Ms. Elena Cayabyab serve as facilitators during the said trainings. (Ayu)