To serve the people and share valuable skills, Tagum Cooperative conducted the first VocPreneur Skills Training on Homemade Confectioneries for the year on March 21, 2025, at the Prk. 9 Kalahi Gymnasium, Brgy. Poblacion, Nabunturan.
This one-day event, which aimed to empower local housewives and community members aged 25 to 45, offered practical training in the preparation of homemade delicacies such as ube halaya, puto cheese, and pastillas.
The activity officially commenced with a warm welcome address by the Chairperson of the Community Development Committee (CDC) and Member of the Board, Dir. Nenita R. Malbas explained the importance of cooperative activities in extending services to the community. “Tagum Cooperative is dedicated to assisting families, particularly housewives, through skills training that could make them more income-generating,” she stated.
Prior to proceeding to the activity, Marketing Officer III – Nabunturan Branch Abner Solomon shared some practical tips on money management. His presentation informed participants of the knowledge necessary to make wise spending decisions and successfully manage the household budget.
The highlight of the activity was a demonstration presented by a professional home baker from Panabo City, Edelyn C. Berdon. With her long years of experience, Edelyn led the participants through the complex process of making ube halaya, puto cheese, and pastillas.
Before the cooking procedure, Edelyn made sure that the necessary food safety measures were observed, including the wearing of hairnets, masks, and gloves, to ensure cleanliness and avoid contamination. She proceeded to show the steps to prepare the ingredients, thus making it an easy-to-follow procedure. The trainees were very keen, taking notes meticulously and posing questions to ensure they understood each step.
After the demonstration, the floor was left open for discussion and query, and the participants were allowed to pose additional questions and share their views.
The second part of the activity was hands-on application. The thirty-one (31) participants were divided into five (5) groups. With all the materials and ingredients required provided by the Community Development Department, the groups went ahead with the preparation of their respective batches of ube halaya, puto cheese, and pastillas.
At the end of the practical session, the groups distributed the products they had made, such that each of the participants had their own homemade confectioneries to take home.
Each participant was provided with a certificate of attendance and a starter kit containing ingredients for ube halaya, puto cheese, and pastillas, hence allowing them to practice their new skills further at home.
In his final words, Community Development Department Manager Ronald E. Generalao expressed his enthusiasm for the learning and knowledge the participants have newly gained. He encouraged them to apply what they had learned and to continue to persevere as entrepreneurs. Bryle M. Iligan