Thirteen residents of Sitio Gonggongob, Villaverde, learned new baking skills during a community-based training for members of Indigenous peoples and participants of the Pantawid Pamilyang Pilipino Program.

In a steadfast commitment to inclusive community development and accessible technical education, Saint Mary’s University (SMU), through the Equivalency and Technical-Vocational Assessment Office (ETVAO), conducted the second iteration of “Project Pan-de-Kaalaman” on October 17, 2026, at Sitio Gonggongob, Villaverde, Nueva Vizcaya. Building upon the 25 trainees in its initial implementation, this year’s initiative centered on a Community-Based Training (CBT) on Bread and Pastry Production NC II (TRS741380 Prepare and produce pastry products).

The day began with an assembly and registration facilitated by non-academic personnel, nursing students, and faculty members, who also conducted health screenings and blood pressure checks for all trainees. The opening program formally commenced with an opening prayer led by Mrs. Joan T. Zipagan, followed by welcome remarks from Barangay Kagawad Hon. Marcelino Tayaban also a trainee. Mrs. Gayle R. Mercado, Head of ETVAO, then presented the statement of purpose and program overview, highlighting the vital role of sustained skills training in fostering long-term economic self-reliance and sustainable livelihoods within rural communities.

Demonstrating strong inter-agency collaboration, a message of program guidance from Provincial Director Ben-Hur B. Baniqued of TESDA Nueva Vizcaya, was delivered on his behalf by Mrs. Mercado. Furthermore, Ms. Mary Jane E. Baccay of DSWD Nueva Vizcaya expressed full support for the IP and 4Ps, emphasizing the transformative impact of multi-sectoral partnerships.

The core training session covered key units of competency under Bread and Pastry Production NC II. Trainer Mrs. Marissa Lyn A. Labangcoc demonstrated pastry production fundamentals. The hands-on training on pastry basics, tarts, and special pastries was co-facilitated by Mr. George Rawson A. Guiab, allowing trainees to gain direct, practical experience in commercial pastry preparation. They were assisted by Mrs. Leycel F. Marzan, a BPP NC II holder and Nursing Clinical Coordinator.

The 13 trainees including three males were awarded certificate of training and were challenged to continuously apply and expand their newly acquired competencies toward economic independence. The CBT marked another milestone in SMU’s continuing engagement.