This service aims to provide technical assistance on the formulation of the municipal/city and barangay DRRM plan. The DSDS already completed training on participatory community vulnerability assessment (PCVA) and DRRM plan with the Municipalities of Calauan and Famy in 2011 and 2013, respectively.
In partnership with the Palawan Council for Sustainable Development (PCSD), this endeavor seeks to formulate an ECAN Resource Management Plan for client municipalities. This involves the conduct of a comprehensive profiling of the municipality, and the identification and analysis of existing and potential threats and opportunities present in the municipality. It seeks to recommend sustainable programs and projects for the management of ECAN zones in the municipality.
This program was initiated to help in the control of the animal population, especially stray dogs and cats.
This course seeks to enhance participants’ awareness of the basic aspects of postharvest handling techniques to maintain the good quality of the produce and to minimize product deterioration during distribution process to retail outlets.
Broadly, the goal of this endeavor is to lead in the preparation of Comprehensive Land Use Plans (CLUP) and Comprehensive Development Plans for client municipalities, to help in the uplifting of the quality of life of their citizens.
This course equips participants with knowledge and skills on the principles and techniques underlying the preservation of the various plant parts.
This course intends to enable senior veterinary medicine students to be acquainted with and perform various techniques employed in the care and management of dairy cattle. Topics include dairy herd management, reproductive physiology, dairy microbiology and chemistry, and other related topics.
This course is introduces participants to the principles of processing different dairy products that can be manufactured at home. These include liquid milk, yoghurt, ice cream, white cheese, mozzarella cheese, processed cheese, and pastillas de leche. This course also includes topics on cheese coagulants and sensory evaluation of dairy products.
This short course is intended to equip participants with knowledge and skills on the theoretical and practical aspects of handling fresh fruits, vegetables, and cutflowers.
This course introduces to participants the basic principles and practices of forage production, including establishment, maintenance, utilization, and conservation. It also introduces participants to dry season feeding strategies that can augment feed supply.
