Dr. Mario R. Briones, the LSPU President convened the University Senior Officials for an information loaded two-day seminar workshop at Kamayan sa Palaisdaan Hotel and Restaurant, Bay, Laguna, Aug. 16-17, 2019. The group, spearheaded by the President, thereby crafted the LSPU five-year Strategic Development Plan 2019-2023.   On the first day of the academic meeting, Dr. Nestor M. De Vera gave the first talk and inspired his former constituents with his recount of the strengths and weaknesses of LSPU an...

QUEZON, CITY—The Accrediting Agency of Chartered Colleges and Universities in the Philippines (AACCUP) Inc., forwarded to the University the results of the Institutional Accreditation (IA) held on April 22-26. After the institution’s three-month preparation for the IA of the Sta. Cruz Main Campus, the Laguna State Polytechnic University (LSPU) garnered a grand mean of 3.13 which is equivalent to Accreditation Level I. In the history of Institutional Accreditation, LSPU had the shortest length of tim...

QUEZON, CITY—The Laguna State Polytechnic University Board of Regents (LSPU BOR) made a motion for the creation of the LSPU Academic Committee during its 1st and 2nd Quarter Board Meeting at the Commission on Higher Education, July 4. CHED Commissioner Lilian De Las Llagas, chairperson of the Board, initiated the establishment of an Academic Community among all State Universities and Colleges (SUCs) before their curricular programs be subjected for BOR Agenda to assure the quality of education to be provided....

Having able to justify the possession o fquality standards and unremitting efforts to maintain high level of services, the Accrediting Agency of Chartered Colleges and Universitiesin the Philippines (AACCUP) indicated the accomplishments of the accreditation requirements for the various programs of Laguna State Polytechnic University, Dec. 19-21. Among the accredited programs were BSIE/BTTE with Level II (Phase 3) accreditation, BS Civil Engineering and BS in Tourism, both with Level II accreditation. Addition...

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 ...