By Niño Manaog
University Extension Associate
Capiz State University
It’s another feather to the Cap(SU).The Capiz State University (CapSU) Mobile Technology School (MTS) ushered in a new batch of graduates in food technology during the Graduation Exercises of the Livelihood and Skills Training on Food Technology in sitio Mahayag in barangay Malocloc Sur, Ivisan, Capiz recently.
Led by President Editha L. Magallanes, CapSU conferred certificates to some 28 graduates of cooking and food technology conducted by the MTS at the Mahayag Elementary School in the last two weeks of May 2011.
The food technology training featured the expertise of Ms. Lucia Adodoli, food technology trainer from CapSU Roxas City Campus. For two weeks, Adodoli, assisted by Extension Chairman Remar Apolinario, facilitated the food and cooking sessions to some 28 household women, housewives and teachers in the principal’s office of the said barangay school.
Adodoli maximized some 120 training hours for the participants by giving them several cooking lessons at one time, making the class cook an average of four recipes per day session. Para di masayang ang time ng mga nanay, during baking, we ask them to prepare ingredients for the next recipe, Adodoli said.
In particular, the participants were taught a number of cooking recipes from baking cakes and pies like buko pie, sponge cake, chiffon cake and chocolate crinkles to preparing native delicacies like pichi-pichi and empanada.
Adodoli also taught them how to preserve food particularly atsara (pickles) and cook desserts like kutsinta, puto cheese and yema and butterscotch, brownies and other pasalubong, among others.
The 49-year-old food technologist takes pride in having taught them cake decoration, and cites the enjoyment from the service she is able to render the University through this extension work. Adodoli considers these skills transfer useful in the way they will help the beneficiaries make income out of their recipes.
To facilitate said sessions, Adodoli provided most of the ingredients for cooking while the participants brought their own locally available ingredients like lubi (coconut), kamote (sweet potato) and other crops, wherever applicable.
In her inspirational message, CapSU President Magallanes said the livelihood initiative of MTS was targeted to help the housewives and mothers generate income for their household. According to Magallanes, the University is also geared up to undertake further initiatives for the constituents of Ivisan, Capiz. This August, for example, CapSU will launch a survey study on the need for livelihood trainings and climate change awareness among the fisherfolk living in three coastal barangays in Ivisan.
According to Dr. Emmanuel Perez, MTS project consultant, the initiative was designed to conduct competency-based skills training on food technology for out-of-school youth and interested residents. Perez said they were able to “extend our skills and assets straight to the beneficiaries.” Perez considered the initiative successful as participants were able to prepare and cook local recipes out of readily available ingredients. More important, the livelihood training sought to help the participants generate livelihood in their households and community.
For DOLE’s part, the agency vowed to assist employment and business. They will include the names of the graduates in their list for prospective employment or business opportunities and help facilitate the awarding of business startup kits in the future.
MTS is a joint project of the Capiz provincial government, the Technical Education Skills Development Authority (TESDA) Capiz, the Department of Labor and Employment (DOLE) and CapSU.
The graduation rites was also witnessed by Dr. Editha Alfon, MTS project implementer; MTS project consultant; Remar Apolinario, Bachelor of Industrial Technology coordinator; Esperidion Pelaez, MTS coordinator for the province of Capiz; and Councilor Katherine San Antonio, livelihood committee chairman of Ivisan. The training initiative was supported by Malocloc Sur Barangay Captain Alfonso Villar, Jr. and Dr. Lydia Barrientos, school principal.
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Participants from Malocloc Sur, Ivisan, Capiz turned out a variety of delicacies from the recipes taught by Ms. Lucia Adodoli, food technologist based in CapSU Roxas City. |
