Davao de Oro State College, through its Entrepreneurship Department, pinned 323 Bachelor of Science in Entrepreneurship students and launched 89 student businesses during the 4th Pinning Ceremony and Business Plan Launching held earlier today, August 25, 2026, at the DdOSC Main Campus Activity Center.

The 89 enterprises cover the food, agribusiness, services, and manufacturing sectors and represent business concepts developed by the students as part of their Business Planning course.

Anchored on the theme, “From Golden Opportunities to Global Possibilities: Shaping Entrepreneurs for Innovation and Sustainable Development,” the activity marked the students’ transition from business planning to actual enterprise implementation.

Entrepreneurship Department Dean Dr. Radny Collin L. Remis, in his opening remarks, congratulated the students and their parents, noting that the milestone brings the aspiring entrepreneurs closer to realizing their entrepreneurial goals.

Meanwhile, DdOSC President Dr. Lilybeth M. Matunhay urged the students to regard their ventures not merely as academic requirements but as enterprises they can continue to develop beyond graduation.

She also called on them to establish businesses that can contribute to local economic development and generate employment opportunities.

In his inspirational message, guest speaker Edgar Lee A. Utlang, a local entrepreneur and owner of Lee’s Designer Cakes, discussed the demands of entrepreneurship and the evolving business landscape, particularly the role of social media in reaching customers and building market presence.

“Use social media as a tool and a marketing strategy so more people will know about your business,” Utlang said in vernacular.

He also advised the students to use digital platforms not only to promote their products but also to share behind-the-scenes content, including production processes and day-to-day operations, to help build stronger connections with customers.

Beginning August 26, 2026, the student entrepreneurs will offer their products and services to the public in various areas across Compostela, providing them with an opportunity to test their business models, engage actual customers, and manage day-to-day enterprise operations.

Additionally, several ventures feature product innovations intended to distinguish them in the market. These include ice cream, cookies, and biscuits made with squash, as well as chicharon made from bamboo shoots.

The business implementation forms part of the Entrepreneurship program’s experiential learning component, which allows students to apply concepts in product development, marketing, finance, operations, and customer relations in an actual business setting.