Reposted; First Posted on: December 21, 2023   The Gears Publication (TGP), the official student publication of the Laguna State Polytechnic University-Sta. Cruz Campus (LSPU-SCC), held a two-day seminar-workshop with the theme of “PRESServe: Guarding the Truth Amidst Historical Distortion” at the Function Hall of the Students Services Building, Nov. 21-22. The two-day workshop aimed to promote among the student journalists the importance not only of enhancing their technical toolkits but als...

The Laguna State Polytechnic University braved the Institutional Accreditation (IA), making it the first State University in Region IV. After three months of preparation and consultation, LSPU submitted its Sta. Cruz-Main Campus for review and evaluation of the Association of Chartered Colleges and Universities (AACCUP) Inc., April 22-26. The five-day accreditation was comprised of nine areas for evaluation, namely: Governance and Management (Area 1); Teaching, Learning, and Evaluation (Area 2); Faculty and Staf...

The road to quality education goes on.  Headed by the Quality Assurance (QA) office, the Laguna State Polytechnic University (LSPU) has started its initial preparations for Institutional Accreditation (IA) to be conducted in December this year.  The IA Executive Committee (Exec Com) and Technical Working Group (TWG) composed of senior officials, deans and associate deans, directors and chairpersons, and unit heads  convened to discuss relevant matters for the accreditation at the CHMT Function Hal...

Pursuant to Memorandum Circular No. 52 (s. 2024) issued by the Office of the President, the Laguna State Polytechnic University-Los Baños Campus (LSPU-LBC) recited the Bagong Pilipinas hymn and pledge during its flag-raising ceremony, June 10.  The directive aims to “further instill the principles of the Bagong Pilipinas Brand of governance and leadership” among government employees.  The Bagong Pilipinas is a branding of President Ferdinand “Bongbong” Marcos Jr. launched...

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 ...