The AFOS Foundation for Entrepreneurial Development Cooperation was founded by The Federation of Catholic Entrprenuers-BKU, DEG-Deutsche Investions-und Entwicklungsgesellschaft, the German-Philippine Chamber of Commerce and Industry, German International Cooperation (GIZ), and several other German organization committed to support entrepreneurial development in partner countries.
In Cebu, the project partner of AFOS Foundation is the Cebu Chamber of Commerce and Industry. The Philippine School of Culinary Arts is a partner institution in two of the active projects of AFOS and CCCI in Cebu: OURFood Project and the K TO 12 PLUS PROJECT.
PSCA IN OUR Food Project.
PSCA conducted 18-5 hour sessions company training for store personnel of San Jose Bakeshop and for a mixed store and bakery personnel of Anita’s Bakeshop.
The practical examination and presentation of products learned in the baking workshops.
These training workshops for San Jose and Anita’s were conducted in 2015. Scheduled for May 2016 is the training workshops for Magic Melt . In these customized company workshops the company indicate the focus of the training.
THE K TO 12 PLUS PROJECT
The K to 12 PLUS project is a multi-stakeholder initiative supported by the German Federal Ministry of Economic Cooperation and Development (BMZ) to assist the ongoing Education and Training Reform of the Government of the Philippines, with particular focus on piloting innovative dualized approach to technical and vocational education and training. Its overall objective is to contribute to employment and income of youth and their families, and to matching the needs of the companies for mid to high level qualified employees.
In Cebu, one of 3 chosen pilot implementation areas (the others are Manila and Laguna), the industry sectors selected are: Tourism, Construction and Food Manufacturing. The TECHVOC training institution implementers are: SKILLS for Construction, Banilad Center for Professional Development (BCPD) for Tourism and Philippine School of Culinary Arts (PSCA) for Food Manufacturing. The corresponding academic training for Senior High Schools are: Zapatera National High School for Construction, BCPD for Tourism (BCPD doubles as both TechVoc institution and Senior High School) and Barrio Luz National High School (BLNHS) for Food Manufacturing.
For the Grades 11 and 12 of Barrio Luz National High School, the 30 currently enrolled students in the program take 4 days classes at BLNHS for the academic subjects prescribed by DEPED for Grades 11 and 12 and 1 day, Friday for the TechVoc component.
The curriculum for the TechVoc component was formulated by taking the elements prescribed by TESDA in the Training Regulation for National Competencies (NC’s) and merging such with the recommendations of the Food Manufacturing sector representatives of CCCI, AFOS coordinators and PSCA director/coordinator.
The recommended Course of Study for the Techical-vocational component of Grades 11 and 12 are:
Grade 11 First Semester focus on Good Manufacturing Practices with emphasis on Personal Hygiene practices and Hazard Analysis and Critical Control Point (HACCP) principles and methods.
Grade 11 Second Semester – Food preservation and processing (Salting Curing, Drying, Concentration and Sugar preservation, Pickling and Fermentation , Pasteurization and Processing of High Acid foods, Chilling and Freezing and packaging.
Qualification for NC II Food Processing.
Grade 12 First semester Cookery . Qualification for NC II Cookery.
Grade 12 Second semester Baking and Pastry production. Qualification for NCII Bread and Pastry production.
An essential component of the technical-vocational training is Industry immersion for 8 weeks (48 hours per week) in participating companies. Students of Barrio Luz Natonal High School who recently completed their coursework at BLNHS and PSCA are undergoing Industry immersion, 15 students at Magic Melt, Inc in Lapu-Lapu City, a manufacturer of baked products for local distribution and for export; and 15 students at Central Seafoods, Inc in Cordova, Cebu, a processor of seafoods for export. They will be completing the prescribed Industry immersion in Mid May 2016, after which they will be starting with Grade 12 immediately. Participating companies provide a trained in-house trainer who supervises the work of the students who are rotated in various manufacturing tasks. They are also given allowance for food and transportation. The assessment for NC II Food Processing is also being scheduled in May 2016.
The Grade 11 students at PSCA.
Pictures to be sent in Separate file