EXTENSION: Training Workshop on Herbal Bread Making
Pangasinan State University- San Carlos Campus conducted a Training Workshop on Herbal Bread Making training for faculty, non-teaching personnel, students, barangay officials & community members of Barangay Naguilayan San Carlos City, Pangasinan, GBNII Guardian Organization San Carlos Chapter, and other visitors on October 21, 2019, at the PSU-SCC research room.
The goal of the said training was to help the participants learn the new technologies for baking herbal bread as they venture into business. Participants learned how to mix, match and measure ingredients, especially the use of herbal plants as additives for perfect bread. The methods used in creating bread were demonstrated by the lecturer. Participants also learned the basics of baking ingredients and equipment, baking techniques, food sanitation, and safety.
During that course, Dr. Marie Claire B. Briones, the campus Executive Director, delivered her welcome remarks and highlighted that “extension” is one of the major functional areas that the university must undertake for it to be recognized and evaluated by experts. Dr. Briones emphasized the importance of business; a small entrepreneur in the community can elevate the life of the people.
She gave thanks also to the PSU administration headed by Dr. Dexter R. Buted, to the faculty, non-teaching personnel, students, barangay officials, organization, and other visitors who attended the said training.
To boot, Mr. Renato Ferrer, the administrative officer of the campus presented the participants- the barangay community, organization, faculty, non-teaching staff, and students who participated in the said activity.
On the top of that, Dr. Balbina Gutierrez rendered her inspirational message and talked about the significance of having training in baking, especially the benefits of herbal plants that are added as ingredients to food.
Moreover, Dr. Cristina Javier gave her talk on the overview of the training workshop. She focused on the basic concepts, skills, and techniques of baking, particularly on the identification of products, weights, and measures. She discussed the four (4 ) classes of herbal bread in which the participants well performed and the profitability gain for the bread products.
Into the bargain, Dr. Marmie R. Poquiz, the coordinator of Extension Services at that time, served as the lecturer. She discussed the importance of Herbal plants as additives in Bread and the techniques in baking, packaging, selling, and pricing.
Further, the participants gained new knowledge on dealing with chores and got more interest in baking. Participants were also taught about the different bread molding ideas, baking temperature, and commercial packaging.
Truly, it is training with amazing entrepreneurial learning!
