EXTENSION

EXTENSION AND COMMUNITY SERVICES

Extension and Community Services Framework

Extension as defined by CHED is the act of communicating and transferring knowledge and technology to specific sectors and target clienteles (as distinguished from those enrolled in formal degree programs and course offerings) to enable them to effectively improve production, community and/or institutions, and quality of life, at the same time enhance the HEI’s academic and research programs (CMO No.8, s. 2010) In the context of HEIs as producers of knowledge or hubs of innovations, extension has also been defined by CHED as the systematic transfer of technology, innovation or information generated by HEIs and its partners (communities, business, and industry) to seek solutions to specific development concerns (CMO No. 52, s.2016).

Extension by its nature and function is therefore geared more towards high-impact sustainable community development. An extension program is to be distinguished from a community outreach program which is more of a stopgap measure, done as need arises, such as dole out assistance to communities struck by calamities or a one-time activity like coastal clean-up, blood-letting, or tree planting. An extension program consists of planned series of activities aimed to address a certain development problem and create a more significant change in the lives of people.

EXTENSION AND COMMUNITY SERVICES FRAMEWORK

VISION

A center of excellence in community extension services (CECES)

MISSION

Disseminate knowledge and technologies to improve quality of life.

GOALS

Design and implement research-based community development programs and projects which impact the quality of life of people and environment; and
Strengthen the culture of community service in the institution.

OBJECTIVES

Organize through participatory needs assessment and planning, development programs/projects that reach out to communities in need especially those that are depressed and underserved;
Promote the transfer of research-based knowledge and technology in the communities;
Provide consultancy services, technical assistance, non-formal education, and trainings to partner communities, schools, industries, NGOs, LGUs and other stakeholders.
Support/facilitate extension activities on environmental conservation and protection, and disaster-preparedness;
Facilitate multi-stakeholder engagement in all community programs and services
Enhance capability of service providers/teachers for effective delivery of services and technologies;
Create Agri-Eco-Tourism Opportunities; and
Formulate and implement an effective mechanism for planning, policy-making, financing, management, monitoring and evaluation of extension programs of the institution.

Extension and Community Services Agenda

The Extension Agenda of the institution was based on the Harmonized National Research and Development Agenda of 2017-2022, National Higher Education Research Agenda-2 (NHERA 2) and Sustainable Development Goals of the Philippines 2030 (UNDPP). This is to ensure that the extension programs/projects implemented and the transfer of technology conducted to the community by the office of extension is aligned with the institutional research agenda and a product of research of both by faculty and students.

The Extension thrusts and priorities should be based on the institutional, provincial, regional and national thrusts such as those set by the Province of Negros Occidental, Western Visayas Regional Development Council, and NEDA. It should integrate the Sustainable Development Goals (SDGs) and the Ambisyon Natin 2040.

ECS PROGRAM AGENDA 2018-2022)

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EXTENSION AND COMMUNITY SERVICES MANUAL

Carlos Hilado Memorial State College has an existing Extension Manual that was endorsed to the Board of Trustees with Resolution No. 20 s 2021. The manual was then recommended and subject for revision.

Through the effort of the members of Research and Extension Council of the institution the manual was reviewed and revised so that the provisions stated on the manual will surely align with National, Regional and Local Thrust of the government, VMGO, College Code and research agenda of the institution.

Extension and Community Services Manual

Process Flow for Development of Extension Program

The institution had established a process in the development of the institutional extension program/agenda. The process flow for the implementation of extension programs is stated at the pages 10-11 of the Extension manual of the Institution. Primarily it starts in consultation with the training needs assessment of the community. This is to ensure that the extension program to be conducted is a research-based project. Then training needs assessment results were presented to the partner community for more suggestions, opinions and comments for the project proposal. Next, is the formulation/making of proposal by the proponent to be presented on in-house review per campus and followed by the institutional Extension proposal in-house review.

After a thorough review of the proposal, the extension council then approved and endorsed the project proposal with budgetary requirement to the office of the president. After which, the office of President endorses the project proposal to the Board of Trustee. With the approval of BOT through the presence of Board resolution, the project will commence on its implementation. MOA signing will then follow between the partners LGU, community and CHMSC. In assuring the effectively and progress of the project, monitoring and evaluation comes along the process. This will be conducted every end of every quarter from the date of implementation. Upon the accomplishment of the training objective and agreement of both parties’ termination of the project will mark the end of the project with the presence of a terminal report. Below is the process flow in the development of institutional extension program.

Organization and Management

The Extension and Community Services (ECS) Division was created in 1984. It is mandated to address the concerns and needs of the community through consultancy services, technical assistance, delivery of packaged technologies, non-formal education, and trainings. Its first skills training was the Silay City Skills Training Project established on June 25, 1988 in collaboration with the Silay City Government.

The ECS Division falls under the Office of the Vice-President for Research and Extension. Its main task is to initiate, implement, integrate and coordinate the extension activities of the different campuses/units of the college. These extension activities are geared towards the improvement of instruction, institutional governance, and life conditions of the clientele and community it serves.

Director for Extension and Community Services

Directs planning, implementation and evaluation of extension and other development programs to insure effective technology promotion and dissemination in target communities;
Coordinates with other units of the College, local government units (LGUs), regional and national government organizations, non-government organizations (NGOs) and people’s organizations (POs) to bring about complementation and partnership; and
In the absence of the President or VP-R&E, represents the Extension Program in appropriate bodies/offices, chairs, faculty and staff meetings and resolves conflicts based on established policies and sound management practices.

CIT ADOPT A COMMUNITY PROGRAM

CHMSC, Talisay campus aims to perform one of its mandated Function Extension which promotes educational, socio-cultural and advancement by developing collaboration, relationship and partnership with the local communities of the nearly provinces and region.

The College of Industrial Technology with its program, College of Hospitality Management, Talisay Campus sees its role in community engagement as a partner on developing the skills of the out of school youth and young people To help them improve their knowledge, competency and level of livelihood through the skills training program which the school aims to provide.

This paved the way for the trainers in the Hospitality Management Area to impart their skills by providing them with Food and Beverage Service Livelihood Skills training project to address the needs of the target community.

Together with the cooperative Barangay Officials and the BSHM faculty, the Program focused on conducting livelihood skills training. This is how our skill training was born at Brgy. Guimbalaon, Silay City, Negros Occidental (project for out –of- school youth and interested parents) to alleviate their lives.

Extension Projects implemented by the program under survey within the last 3-5 years

Food and Beverage Servicing Livelihood Skills Training Project

The Program Proposal entitled: Adopt a Community Program: Skills and Livelihood Training for Brgy. Guimbala-on was organized, and spearheaded by Carlos Hilado State College-Talisay under the College of Industrial Technology.

With the goal of empowering the youth for sustainability to provide life skills that will greatly enhance their quality of life and their families. Skills and Livelihood training aims to provide consistent procedures on Food and Beverage Service specifically for the beneficiaries, such as for the Housewives, Father who are unemployed or who needs extra income, unemployed or displaced Adults, and likewise for out-of-school youth. Likewise, this will also be an opportunity to have proper training and undergo Assessment to be granted an NC II certificate from TESDA (Technical Education and Skills Development Authority) which is the office in charge of approving the test and skills standards. They also are given the responsibility of developing and accreditation system for the institution to be involved in the middle-level manpower development. Moreover, the government agency implements or funds programs and projects for technical education. Likewise, assist trainers in training programs. The advantage of a National Certificate will help or assist the TESDA graduate in applying for Jobs that will provide or grant them better privileges than they have previously and will give them advantage that will serve as proof that they have enrolled, passed, and satisfied all the requirement needed under your chosen course.

The duration of the Extension Program started last April 27, 2019, and ended last April 27, 2020. The project focused on enhancing the knowledge, skills and aptitudes of the 30 beneficiaries, to assist them with the standard procedures on Food and Beverage Service Cycle, Return demonstration on Food and Beverage Service Cycle. Personality Development Training, Personal Hygiene and Sanitation. With the following theories and concepts, it will enhance and broaden their horizons; give them a clearer idea; hone their skills on the actual duties and responsibilities of a food service worker to make them become more employable or suited for the world of work.

Activity 1: Orientation

The Program entitled: Adopt a Community Program: Skills and Livelihood Training for Brgy. Guimbala-on was organized, and spearheaded by Carlos Hilado State College-Talisay under the College of Industrial Technology.

With the start of the activity, the Orientation is imperative and crucial to the success of its implementation. The details of the activity, the resources needed for the meeting, and to make them feel comfortable with their new role, responsibility, and to be aware of the clearly defined outcomes and impact. The concrete objectives will be used to guide the over-all work. With the start of the Training, it will gain trainees commitment so as to reduce their anxiety, develop their confidence, as well as convey the expectations from the Training so they become effective in the process. The thirty trainees expressed their willingness and excitement as they ventured to another milestone in their lives.

Activity 2: Training on Personality Development

The Personality Development Training paved the way to further educate the trainee’s characteristics, attitude, mind-set, behavior, and their individual unique way of viewing or perceiving things. It also further includes their family background, genetic factors, their culture, and also how they were raised in different environments. We all have different personalities and the way we act, dress, communicate orally are all part and parcel of what we call our personality.

The trainees learned the following relevant topics: Personality refers to an individual’s characteristics, style, behavior, mindset, attitude, his own unique way of perceiving things and seeing the world. Genetic factors, family backgrounds, varied cultures, environment, and current situations play an imperative role in shaping ones personality. The way you behave with others reflects your personality. An individual with a pleasing personality is appreciated and respected by all. In other words, a pleasing personality is respected and appreciated by all. This is very significant in the Food and Beverage Industry.

Part of the Training focuses are the Rules of Dressing. It is believed that an individual’s style of dressing usually plays a significant role in enhancing his/her personality. It is often said that “a man is known by his dress and address”. Furthermore, an individual’s dressing sense always conveys volumes about his character as well as personality.

Examples of topics emphasized in the training are Dress according to the occasion. Always remember, whatever you wear should reflect the real you.

Activity 3: Training on Hygiene and Sanitation

The training on Hygiene and Sanitation was one of the crucial and relevant activities of the BSHM Extentionist. Because of the reason that the trainees will be the food handlers and food servers in the hospitality industry, it is imperative that there is strict practice of Personal Hygiene and Sanitation. The management of safe food the moment they are in the premises of the restaurant from their raw state, which have their inherent microorganisms that, if not controlled through various processes, will produce different forms of contamination, such as biological, chemical, or physical. With the following factors in mind, the Extentionists felt the need to share relevant information, theories, concepts, and guidelines of the practices of following food safety and also to mention the health protocols in order to minimize the onset of possible attack of microorganism in food which will eventually hurt the business and affect its profitability and endanger future patrons or customers.

Furthermore, the activity emphasizes the role of restaurant workers and what they do that could affect food safety. Example of which are washing their hands, proper use of gloves, use of thermometer to check the internal temperature of cooked food, also to emphasize that food servers should avoid reporting to work when they are vomiting or have diarrhea since they are symptoms of illness that have the possibility of being passed through food.

Activity 4: Training on Restaurant Service

The Restaurant and Service Training started with all the participants very eager and willing to perform hands-on on the different methods or style of Table Service.

The Extentionists or the HM Faculty involved were all very eager, motivated and all prepared with the resources for the said training. Servicewares were all brought to the venue of the training. The types of service and the table settings will be applied and concretely demonstrated as practiced in the hotel and restaurant industry. Therefore, whether they will be managers or will be starting out as a new waiter or a waitress, trainees need the guidance for them to be effective and consistent in their duties or position.

Concepts such as categories or types of restaurants were discussed such as fine-dining, bistro and others. It is also important that they understood the details of fine dining restaurant since they use extensively the table linens, China, and an elegant or luxurious surroundings with mood or subdued lighting to as customers will be encourage to stay long or linger to enjoy the ambiance. The role of the host or maître d, servers, bussers and wine stewards were also emphasized during the interaction. To simply put it, the experiences in fine-dining which is slow-paced and where the customers or guests will be around for a couple of hours are greatly discussed for the trainees to be well-trained.

In addition, the duties of the waiter or waitress such as being responsible for taking orders from the customer and serving with high quality fine dining experience , providing also the information of the menu, how dishes are prepared, the specials for the day, the importance of wine pairing, also how to take orders for both food and beverages. The significance of table setting and service plays a huge role in successful customer service. Moreover, trainees apply their knowledge on personality development, on how they interact with the kitchen staff, and on how they are friendly and accommodating to guest requests during the course of service, and also the performance of side duties as needed.

The training went smoothly and has been rewarding, for it achieved the goal of sharing valuable lessons, ideas and theories to the Trainees.

The training was successfully implemented with all trainees gaining knowledge, comprehension and the practical skills on how to strictly adhere to the standards as a food server or wait staff in the hotel or restaurant.

Activity 5: Return Demo on Food and Beverage Service for NC ll

The Training on Return-demonstration of the Trainees for Table setting depending on the Style of Service such as American, Russian, French, Buffet, Family-style and others, was successfully implemented with the able, eager and motivated Trainers. They are the Hospitality Management Core Faculties which are also handling the same subject for the Course. The trainees were all very resilient and active during the return demo and they gave a comprehensive demonstration on greeting guests, offering beverages, serving drinks and also offering appetizers. Taking food orders, how to repeat the back orders to the customers, how to present and explain menus, how to serve food, how to warm hot plates, how to perform two minute check back, how to clear unnecessary plates or glassware, and clear plates.

Moreover, courtesy is a very relevant and most important factor or aspect in the service because there is a certain degree of formality. The servers are taught that efforts must be made to ensure that there is a relaxed or warm, accommodation and efficient style of service and with the right amount of politeness.

Another important aspect of the training or the Return demonstration was identifying the service wares needed for each type of service. There are different types of service wares, flatware s, glassware, and hollowware.’s. Learning and identifying all these would make a server more quick, efficient and reliable in his task or responsibility, which would greatly enhance the customer dining experience.

The return demonstration went smoothly and successfully as well.

Project Launching of Food and Beverage Services Training in Brgy. Alicante

Orientation

The Institution's Extension Program/Agenda for the program under survey.

GUIMBALAON

ALICANTE

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Stakeholder's participation in the formulation of the Extension Agenda

Stakeholders served as one of the pillars of a successful and effective extension programs/projects in the community. Their participation in the formulation of extension agenda is very significant in coming up with a reliable, valuable and aligned priority thrust of extension services that will serve as basis in formulating extension project proposals. A conference meeting was conducted involving the attendance of the representatives of different sectors in the community. Agreement in coming up with the extension agenda was accomplish through several of suggestions and options being laid out in the body. The matters were holistically discussed and agreed based on the existing priority thrust stated in the sustainable developmental goals of the government, existing needs of the community, available resources and probable attainability of the goal.

Participation of the administration, faculty, students and stakeholders in the planning of extension projects/activities

Involvement of Administration, Faculty, students and stakeholders in the planning of extension projects/activities of College of Industrial Technology, Talisay Campus is imperative. Each member constitutes the system/process in coming up with the projects based on the capability of the institution, availability of the technology to be extended and trainings needed as a result of benchmarking activities.

The activity started with an opening prayer by Prof. Graciel Torres – BSHM Faculty

Prof. Ida J. Pabiania the CIT ECS Coordinator present the agenda of meeting to the Brgy. Captain Claro G. Denosta, the Brgy. Kagawad, some of the purok officials and BHW

Prof. Annielou Mana-ay, Prof. Zenaida Genolos and Prof. Graciel Torres BSHM Faculty present the Prospective Training on Food and Beverage Services, Housekeeping and Commercial Cooking leading to NC ll

Prof. Trinidad Mijares BSIT faculty and graduate school representative present the prospective projects on upgrading computer skills for elementary and High School Teacher and Food Preservation, Bread and Pastries, Fruit and Root Crop Processing.

Prof. Ida Pabiania discuss on how to fill-up the family profile and Training Needs Assessment.

The CIT Faculty and the Brgy. Guimbalaon Officials

Pool of Experts 2018 - 2022

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Consultation meeting with the stakeholders and Brgy. Guimbalaon LGU

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Extension Program is Adequately Funded

The budget for the Extension unit will be taken from MOOE of the GAA, fiduciary funds and grant-in-aids from Gas and NGOs. As per Memorandum of the DBM, 10% of the school income can be used for extension services and related activities.

Partner Community and Local LGUs also take part in the expenses in the implementation of the project, such as the venue, the equipment used, the allowances of the partner community participating in the project activities.

The Office also indulges in partner community Product Exhibit to the market and showcase the product of the school.

Brgy. Guimbalaon