EXTENSION Document Revision

QF-OES-07 01
Code: Number:
ACTIVITY
ACCOMPLISHMENT Effectivity: August 10, 2018

REPORT

BASIC INFORMATION

1. Title of Extension Activity: Skills Training on Food Processing NC II

2. Implementors/Extensionist/s: Melchor S. Lumiked (Chairperson, DHE)

Johnabel T. Basatan (Faculty Member, DHE)

Jao-jao A. Somyden (Faculty Member, DHE)

Jovy B. Orid (Faculty Member, DHE)

Fermin T. Patna-an (Extension Coordinator)

3. Location of the Activity: RSDC 104 & 106, CHET, BSU

4. Duration of the Activity: January 7-12, 2019

5. Budget: Php 93, 930

6. Source of Funds: Alternative Learning System (ALS) Facilitators

REPORT

1. Rationale:

The ALS of Schools Division Office (SDO) – Benguet requested for training on basic food
processing leading to National Certificate II. The ALS, a Bureau of Department of Education, is a
partner of the Department of Home Economics, College of Home Economics and Technology in
terms of extension activities not only to improve the home economics skills of its learners but also
of their facilitators. Included in the training were the basic concepts of food processing, preparation
of recipes under the competencies salting, curing, fermentation, pickling, sugar concentration and
as well as packaging.

Food processing is one of the areas of expertise of the faculty members of the
Department thus making them qualified for the requested activity. This activity is also aligned with
the goal of the college and the university to extend education and training to partner agencies and
other Non-Government Agencies. This is one way of promoting extension activities and showcasing
of skills, capabilities and facilities of the college. It also supports the extension programs of the
college on skills transfer program which falls under the Skills Application Training Program (SATP)
of the college.

2. Objectives:

The main objective of the training was to equip the participants with 21st century skills to
become better and more effective learning facilitators. The specific objectives were the following:
1. acquire knowledge on the basic food processing terms, tools and materials and
ingredients;
2. perform basic food processing recipes under the competencies of salting, curing,
smoking, fermentation, pickling and sugar fermentation; and
3. apply food safety and sanitation in the workplace.

3. Type of Clients:

There were 30 ALS facilitators from Schools Division Office of Benguet who served as
the clients during the training.
 EXTENSION Document Revision
QF-OES-07 01
Code: Number:
ACTIVITY
ACCOMPLISHMENT Effectivity: August 10, 2018

REPORT
4. Methodology:

The first three (3) days of the activity was a lecture-discussion on the basics of food
processing and demonstration/return demonstration of recipes. The trainers assigned were also
present to guide the participants while they performing the recipes.

To better prepare the participants for the Food Processing NC II assessment, they were
given two (2) days to master the recipes and understand further the principles involved in food
processing.

5. Brief Summary of Accomplishment:

Opening program, lecture-discussion on the basics of food processing, demonstration

and return demonstration of pickling and fermentation were the activities accomplished on the
first day. On the second day, recipes under salting, smoking and curing were demonstrated and
performed. While on the third day, sugar concentrates, ginger tea, and other recipes under curing
were prepared. Fourth and fifth day were scheduled for practice, the participants with the
guidance of the trainers performed the recipes required to them during the assessment day.
On the 6th and last day, the participants underwent the Food Processing NC II assessment and all
of them passed.

Mrs. Johnabel T. Basatan is giving lecture about One of the participants is preparing a binubudan (a
the basics of food processing on the first day of the competency under fermentation).
training.

The pictures above are the processed products under pickles

and fermentation.
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Code: Number:
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The processed products above (longganiza and salted pork bellies) were prepared following the
process of curing and salting..

The picture on the upper left are salted pork bellies ready for smoking and the one on the upper right is
an example of cured and smoked chicken.

During the training, some participants have chosen fresh pineapples and strawberries for their jam
making. The pictures below were taken on the last day; they just finished the Q & A portion of the
assessment.
 EXTENSION Document Revision
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Code: Number:
ACTIVITY
ACCOMPLISHMENT Effectivity: August 10, 2018

REPORT
6. Evaluation:

As per evaluation, the training and the trainers were given the following ratings

Rating Scale used:

4.21 – 5.0 Outstanding
3.41 – 4.20 Very Good
2.61 – 3.40 Good
1.81 – 2.60 Poor
1.0 – 1.80 Very Poor
Extension Activity Components Numerical Description
Evaluation
1. How satisfied are you with the pre-event organization of Outstanding
the activity? 4.64
2. Activity components
 Timeliness 4.71 Outstanding
 Relevance of topic/s to participant’s job 4.89 Outstanding
 Contribution of topics to participant’s knowledge/skills 4.82 Outstanding
 Contribution of knowledge sharing among participants 4.82 Outstanding
 Answers to questions 4.86 Outstanding
3. How satisfied are you with the extension activity in
terms of:
 Organization of the training 4.68 Outstanding
 Duration of training 4.57 Outstanding
 Appropriateness of audio-visual aids 4.54 Outstanding
4. Resource Person/Trainers
 Punctuality 4.86 Outstanding
 Mastery of topic 4.89 Outstanding
 Clarity and orderliness of the delivery of lecture 4.86 Outstanding
 Modulation of voice 4.86 Outstanding
 Interaction with participants 4.96 Outstanding
 Time management 4.79 Outstanding
5. Physical Facilities
 Conduciveness of the venue/proximity of restrooms 4.54 Outstanding
 Functionality of sound system 4.50 Outstanding

Based on the result of the evaluation, it shows that all of the areas were rated as
outstanding. This is an indication that the participants were satisfied with the training they had.

6. Problems Met:

The problems below were encountered during the course of the training:

 The opening program started late because some of the participants especially those
who came from far flung areas of Benguet arrived late and the others needed to do
some errands before proceeding to the venue of the training.
 Some of the participants were wearing improper and incomplete laboratory outfit
during the training.

7. Recommendation:

To avoid experiencing the same problems met during the training, the following are
recommended:

 Participants coming from far places should be encouraged to travel early or lodging
services of the university will be offered to avoid late participants during the training.
 Inform participants that proper and complete laboratory/kitchen outfit is a must to
prevent unwanted incidents in food preparation.
 EXTENSION Document Revision
QF-OES-07 01
Code: Number:
ACTIVITY
ACCOMPLISHMENT Effectivity: August 10, 2018

REPORT

Prepared by:

MELCHOR S. LUMIKED
Chairperson, DHE

Endorsed by: Recommending Approval:

PELIN B. BELINO, Ph.D. RUTH S. BATANI, Ph.D.

College Dean Director, Office of Extension Services

Approved:

CARLITO S. LAUREAN, Ph.D.

Vice President for Research and Extension