On May 16, 2016, there were 12 Student-teachers sent to Thai Nguyen University for a five-month student teaching that lasted until November 2017. Moreover, on No-vember 2017, there were addition-al 26 Student –teachers who also underwent five-month student teaching. These student teachers form part of CHED’s Student Intern-ship Abroad Program (SIAP) partic-ipated by Laguna State Polytechnic University since 2012. Prior to student teaching in Vietnam, these students underwent evaluation through scrutin...

"83 of the 86 examinees from Laguna State Polytechnic University-Santa Cruz Campus (LSPU-SCC) are now Registered Nurses after passing the November 2023 Nursing Licensure Examination (NLE), garnering a 96.51% passing rate, Professional Regulation Commission (PRC) reported today.' "In line with this, all passers are first-time examinees recording a 98.81% passing rate for first-time takers.' "Meanwhile, PRC announced an 80% national passing rate for the said examination." Source:The ...

October 4, 2014—The Office of the Vice-President for Academic Affairs orients the Deans, Associate Deans, concerned university officials including the LSPU Planning Officers. regarding the CHED vision of qualify reform by 2017. The reform will commence with horizontal typology, institutional QA system, program excellence, SUC leveling and finally Culture of quality among HEIs. Dr. Mario C. Pasion, VPAA pointed out in the orientation the significance of LSPU readiness for ASEAN 2015 and horizontal typology ...

November 24, 2016 – Twenty-six (26) students from the College of Teacher Education were sent to Thai Nguyen University, Vietnam for International Off-Campus Student Teaching. Their deployment is pursuant to the Memorandum of Agreement for International Off-Campus Student Teaching signed between Laguna State Polytechnic University and Thai Nguyen University in 2012. The objective of this academic tie up is to expose student teachers in a global scheme and upgrade the quality of education and training of LSPU s...

Rapidly gaining popularity, togue as it is known locally, is a major ingredient of many food recipes offered in restaurants and even in the home kitchens. This is produced by germinating mungbean or mungo seeds for three or more days and sold both in local and in the super markets, according to a research conducted by Ma. Cecilia C. Gatbonton, now a faculty member of the Laguna State Polytechnic University (LSPU). Many of us relish the lumpiangprito, the ginisangtogue and the empanada which contain mungo sprouts with ...