Online Reporter
Mthokozisi Ncube [email protected]
HILLSIDE Teachers’ College is positioning itself as a centre for innovation and entrepreneurship, with a range of projects aimed at equipping student teachers with practical skills while contributing to economic development and institutional sustainability.
The Bulawayo-based institution has embarked on several innovation initiatives spanning agro-processing, garment manufacturing, chemical production and food processing, reflecting a growing emphasis on innovation within Zimbabwe’s higher and tertiary education sector.
In an interview, Hillside Teachers’ College principal Dr Sifelani Jabangwe said the projects are part of the institution’s commitment to embracing innovation as a key component of education.
“Hillside Teachers’ College has embarked on a diverse portfolio of innovation projects that are reshaping its institutional identity. These projects are not only helping us broaden our scope as an institution but are also giving our students opportunities to develop practical skills that can be applied beyond the classroom,” said Dr Jabangwe.
Among the college’s flagship projects is the Madhumbe Crisps initiative, which focuses on value addition to madhumbe, a traditional crop commonly grown in Manicaland province.
According to Dr Jabangwe, the project has already passed Government laboratory testing and is now moving towards large-scale production.
Another project attracting attention is the Garment Production Unit, which manufactures a variety of products including graduation gowns, tracksuits, national dress attire, eco-friendly bags and baby carriers.
“The garment production unit has become one of our most visible innovation projects. One of its products, the convertible jacket-bag, attracted significant attention during the SADC Ministers of Education, Science and
Technology Exhibition,” he said.
“The response demonstrated that locally developed innovations can compete on regional platforms.”
The institution has also ventured into the production of school laboratory chemicals and equipment, an initiative aimed at supporting science education while creating opportunities for commercial production.
In addition, the college recently acquired modern bakery equipment, allowing it to expand its bakery operations.
“In 2025, we acquired bakery machinery that enables us to produce approximately 500 loaves of bread per day. The bakery is serving the college community and we are exploring opportunities to expand our reach into the broader market,” said Dr Jabangwe.
He said the decision to invest in innovation and entrepreneurship was inspired by the Government’s Education 5.0 framework, which encourages institutions of higher learning to contribute towards industrialisation and national development.
“Our innovation drive is firmly aligned with the national Education 5.0 policy. The objective is to ensure that our graduates become self-reliant, that the college achieves greater sustainability and that we contribute meaningfully to national development through innovation-led initiatives,”said. Dr Jabangwe.
He said innovation projects provide student teachers with opportunities to gain practical experience and entrepreneurial skills that complement their academic training.
“These initiatives equip student teachers with practical entrepreneurship and innovation skills. We want our graduates to become job creators rather than job seekers.
Through participation in these projects, students develop confidence, creativity and problem-solving abilities that are essential in today’s world of work,” he said.
“Our students are not merely observers. They are directly involved in developing prototypes, refining products and implementing projects. Their participation is central to the success of these initiatives,” he said.
Dr Jabangwe identified continuity as one of the major challenges facing innovation programmes at tertiary institutions.
“The biggest challenge is maintaining consistency as one group of students graduates and another takes over. We have had to establish systems that ensure knowledge transfer and continuity so that projects continue to grow despite changes in student cohorts,” he said.
Some of the innovations are already generating income while also creating opportunities for former students and members of surrounding communities.
“The garment production unit, for example, engages former students and community members when handling large orders. This means the benefits of innovation are extending beyond the college campus and creating economic opportunities for others,” he said.
Looking ahead, Dr Jabangwe said the institution plans to introduce additional innovations and strengthen the commercialisation of existing projects.
“We are continuously working on new ideas and improving existing products. Stakeholders can expect to see more innovations emerging from Hillside Teachers’ College in the coming year. Our goal is to strengthen our contribution to education, innovation and national development,” he said.
As institutions of higher learning increasingly embrace innovation and entrepreneurship, Hillside Teachers’ College is seeking to demonstrate how teacher training can be combined with practical skills development to prepare graduates for a rapidly changing economic environment.
