Page 67 - Area 2 Para F

Powder in The Powder in The
Development of Development of
Bakery Bakery
Products Products

Study 2: Study 2:
Development of Development of
Beverages Beverages
Supplemented Supplemented
with Turmeric with Turmeric
Powder Powder

Project Title: Project Title:
Mapping the Mapping the
Flexible Flexible
Learning Learning
Student Student
Engagement in Engagement in
the CBAPA, the CBAPA,
ISU, Echague ISU, Echague
Campus: Basis Campus: Basis
Towards Towards
Educational Educational
Landscaping Landscaping

Study 2. Social, Study 2. Social,
Economic and Economic and
Emotional Emotional
Engagement Engagement

Gollayan, Evolution of Project Title: Project Title: Guest
Jayson G. Entrepreneurship Adding Value to Adding Value to Lecturer/Speaker
Opportunity Cacao Pod Cacao Pod Program Chair
Seeking Husk Flour as a Husk Flour as a
Opportunity Potential Potential
Screening Alternate for All Alternate for All
Opportunity Purpose Flour Purpose Flour
Seizing in the in the
Business Plan Processing of Processing of
Social Polvoron De Polvoron De
Entrepreneurship Cacao Cacao
Innovation
Management : Study 2: Study 2:
Managing the Assessin Assessin
Marketing g g
Functions and Consume Consume
Managing the r r
Operation
Function Preferences of Preferences of
Cacao Pod Cacao Pod
Husk Flour Husk Flour
Fortified Fortified
Polvoron Using Polvoron Using
Cacao Beans Cacao Beans
Roasting Time Roasting Time
as The Variable: as The Variable:
A Sensory A Sensory
Evaluation Evaluation

Project Title: Project Title:
Employment Employment
Competencies Competencies
of The of The
Graduates from Graduates from
Different Different
Degree Degree