RDE Training offer

Department of Pure and Applied Chemistry (DoPAC)

Teaching Chemistry the Easy Way (Chemical Arts Reequipping Initiative)
Training on the Conduct of Investigatory/Science Projects for High School Students and Elementary Pupils
Phytochemical Screening of Bioactive Compounds
Training on Water Analysis
Training on Chemical Waste Disposal
Training on soap Making
Training on Biodiesel Production

Department of Economics (DOE)

Research Data Management and Table Generation Techniques for Economics and other Social Sciences
Impact Assessment of Agricultural Technologies (Participants must be knowledgeable in basic economics and Excel program )
Valuation of Environmental Services (Participants must be knowledgeable in basic economics and Excel Program )
Techniques in Estimating the Economic Viability in Agricultural Technologies (Knowledge in basic economics is an advantage but not required)
Research Data Management and Table Generation Techniques for Economics and other Social Sciences(Note: Participants must be knowledgeable in SPSS)
Valuation of Environmental Services (Participants must be knowledgeable in basic economics and Excel Program )
Techniques in Estimating the Economic Viability in Agricultural Technologies (Note: Knowledge in basic economics is an advantage but not required)

Department of Food Science and Technology (DFST)

Processing and Preservation of Fruits and Vegetables (Lecture cum demonstration of various products from fruits and vegetables and understanding their importance and principles of preservation)
Small-scale processing of profitable products utilizing rootcrops as base material (Processing of highly saleable products using rootcrops such as Sweetpotato, cassava, taro, arrowroot, etc.)
Meat and Poultry Processing (Processing, packing and labeling of pork, duck, chevon, beef and chicken meat processing)
Enhancement of the quality and value of carabao’s milk into high-priced dairy products (Processing of fresh milk, ice cream with varying flavors, milk-o-jel, pastillas and ice cream bar)
Bakery Product Processing (Skill development in processing bakery products such as cookies, cakes and bread; and enhancement of its nutritional value)
Coconut Products Processing (Processing of different products utilizing coconut)
Processing of high-valued marine products (Enhancement of flavor, shelf-life, packing and labeling of processed marine products)
Processing of Fermented Products: wine, yoghurt, cheese, pickles (skills development in wine making; yoghurt, cheese production using carabao’s milk, pickling of fruits and vegetables)

Institute for Strategic Research and Development Studies (ISRDS)

Social Research Methods
- Training Course on Quantitative Research Methods
- Training Course on Qualitative Research Methods
Training Course on Program Cycle Management
- Training Course on Social Program Planning
- Training Course on Monitoring and Evaluation
Training Course on GIS for Social Sciences
- Introduction to GIS for Social development
- GIS Applications for decision Support
Training Course on Basic Water Rights
Training on the Alternative Learning System and Equivalency (ALS A& E) System
Barangay Development Planning Through PRA
Training Course on Integrating Gender and Development Planning, Budgeting and Monitoring and evaluation
Gender Sensitivity Training
Training Course on Livelihood Systems Development
Training Course on Value Chain Development and Governance
Training on Integrating Conflict Transformation and Value Chain Development

Philippine Rootcrops Research and Training Center (PhilRoots)

Cassava Production
Sweetpotato Production
Gabi Production
Ubi Production
Cassava Production, Processing and Utilization
Cassava and Sweetpotato Production, Processing and Utilization
Ubi, Taro and other minor root crops Production, Processing and Utilization
Training on Rootcrop-Based Feed Formulation and Feedmill Operation and Management
Rootcrop-Based Soy Sauce Production
Fabrication of Rootcrop Chipping Machine
Farm Tractor Operation and Management
Soil and Plant Tissue Analyses
Rootcrop Tissue Culture

National Abaca Research Center (NARC)

Training on Abaca Production , Disease Identification and Management, and Operation of the Abaca Power Stripper
Training on Handicraft Making
Training on Abaca and Banana Tissue Culture

Department of Agronomy and Soil Science (DASS)

National Coconut Research Center-Visayas

Coconut Production Management and Coconut-based Farming System
Production and Selection of good coconut planting materials
Making quality copra and coco shell charcoal
Fabrication and Use of Upland Power weeder
Utilization of coco shell charcoal for palay drying
Macapuno Embryo Culture
Controlled Coconut Pollination
Processing coconut/makapuno based food products e.g. makapuno strips, makapuno-mango jam, makapuno balls, makapuno spread, makapuno macaroons, and makapuno biscotti
Processing of Virgin Coconut Oil by fermentation
Production of Biological control agents (parasitoids) against Coconut Leaf Beetle (Brontispa longissima Gestro)

Department of Teacher Education

A. Preschool or Elementary Level

Beginning Reading and Writing (Creative ways to help beginners learn to read and write)
Music, Rhythm and Movement ( Creative ways to make learning fun)
Crafty Ideas for Children (Simple and Inexpen sive artworks/projects for all occasions)
The Art of Storytelling and Story Reading (Creative ways to share stories and fun ways to read stories)
Teaching Strategies: Focus on Brain-Based Learning and Multiple intelligences (Teaching based on students’ potentials)
Assessment: Making it Meaningful and Enjoyable (Authentic assessment that works)

B. Secondary Level

BIDANI

A. BIDA Component

Trainers Training on Barangay Integrated Development Approach for Nutrition Improvement (BIDANI) as SUCs Extension Program/Project/Tool and as a Development Strategy in Local Governance for Program Planning and Management of Program/Planning/Activities (PPAs)
Enhancing Capacity of Barangay Governance in Development Planning and Management Program/Project Activities (PPAs):The BIDANI Strategy

B. BMIS Component