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)

  • Training on the Use of the Topographic maps for Municipal Planning
  • Basic Soil Science Refresher Course
  • Short Course on Aerial Photo-Interpretation
  • Short Course on Soil Survey and Classification

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

  • How to make/prepare Power Point Presentation
  • Trouble Shooting of Computers
  • Teaching Strategies: Focus on Brain based Learning and Multiple Intelligences 


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

  • Training on Barangay Management Information System (BMIS) Data Gathering
  • Training on BMIS software
  • Training on the Use of Municipal Management Information System (MMIS)
  • Training on BMIS Data Updating
  • Training on the Integration of BMIS into GIS

C. PDNR Component

  • Participatory Domiciliary Nutrition Rehabilitation (PDNR)
  • Nutripak Making/Production

VSU-TVET Courses

  • Shielded Mental Arc Welding (SMAW NC II)
  • Electrical Installation and Maintenance (EIM NC II)

Department of Community Development and Extension (DCDE)

  • Leadership and Team Building
  • Training on Participatory Rural Appraisal (PRA)
  • Organizational Management