Training Programs

Animal and Dairy Products Processing

Basic Training Course for Dairy Farm Workers

This course is a combination of lecture practicum covering the basic topics on dairy production and management with more emphasis on animal care and milking activities for those who will be involved in actual farm work.

Schedule of batches:

June 26-30, 2017
July 3-7, 2017

P3,500 per person
Min. no. of participants: 10
Coordinators: Ms. Myrna S. Galang
Tel No (049) 536-3744; 536-2513
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Guidelines:

  1. The participant must at least be high school graduate.
  2. Board and lodging are excluded from short course fees. Lodging inside UPLB campus can be arranged with prior notice.
  3. Deadline for pre-registration is two-weeks before the start of the training course. A reservation fee of P500 per course is required which is deductible from the total course fee.
  4. Courses with observation tour require group insurance to be paid by the participants.
  5. All of the courses listed can be offered through institutional arrangement anytime of the year.
  6. Please make reservations at least two (2) weeks before the training schedule.

Dairy Products Manufacture at Home

Principles of processing of different dairy products which can be manufactured at home. These products are liquid milk, yoghurt, ice cream, white cheese, mozzarella cheese, processed cheese and pastillas de leche. Also includes topics on cheese coagulant and sensory evaluation of dairy products.

June 26-30, 2017
P3,000 per person
Min. no. of participants: 10
Coordinators: Ms. Myrna S. Galang
Tel No (049) 536-3744; 536-2513
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Guidelines:

  1. The participant must at least be high school graduate.
  2. Board and lodging are excluded from short course fees. Lodging inside UPLB campus can be arranged with prior notice.
  3. Deadline for pre-registration is two-weeks before the start of the training course. A reservation fee of P500 per course is required which is deductible from the total course fee.
  4. Courses with observation tour require group insurance to be paid by the participants.
  5. All of the courses listed can be offered through institutional arrangement anytime of the year.
  6. Please make reservations at least two (2) weeks before the training schedule.

Duck Egg Processing (Balut, Salted Eggs and Other Duck Egg Products)

Principles of egg preservation and hands-on processing of salted eggs, balut and other duck egg products.

  • May 6-9, 2014
  • P2,500 per person
  • Min no. of participants: 10
  • Coordinator: Nenita L. de Castro
  • Tel No. (049) 536-2547 and 536-3423
  • Email: This email address is being protected from spambots. You need JavaScript enabled to view it.