Online Reporter
Peter Matika, [email protected]
HILLSIDE Teachers College is redefining teacher training by turning its classrooms, workshops and laboratories into production hubs, with commercially driven projects creating jobs, generating income and transforming students into entrepreneurs alongside educators.
The institution’s shift towards Heritage-Based Education 5.0 was showcased during its 68th graduation ceremony, where 441 students graduated after achieving an impressive 98,7 percent overall pass rate.
But beyond the certificates and academic achievements, the college is increasingly positioning itself as an innovation and industrialisation centre, with projects ranging from food processing and garment production to bakery and confectionery.
Hillside Teachers College principal Dr Sifelani Jabangwe said the institution was deliberately moving away from an education model where graduates simply acquire qualifications and enter the job market.
“At Hillside Teachers College, we embrace Heritage-Based Education 5.0 not only as policy, but as conviction. Knowledge must not end in the classroom; it must evolve into ideas, innovations, enterprises and opportunities that uplift communities and advance national development,” he said.
At the centre of the college’s innovation drive is the Madhumbe Crisps project, which is being prepared for large-scale commercial production following Government funding for mechanisation.
Dr Jabangwe said modern processing equipment was being procured from China, paving the way for increased production and access to wider markets.
“The Government has released funding earmarked for the mechanisation of production. We remain profoundly indebted to the Ministry and to ZIMDEF for their invaluable financial and technical support,” he said.
The project demonstrates how locally available resources can be transformed into value-added products while creating employment and providing students with practical experience in food processing and entrepreneurship.
The college’s garment production unit has also expanded, producing various clothing items, including graduation gowns.
The unit has created employment opportunities for former students who are engaged as contract workers, illustrating how college projects can continue benefitting graduates beyond the classroom.
Another growing enterprise is the college bakery and confectionery unit, which is now producing about 500 loaves of bread a day.
The confectionery section has been commercialised and supplies schools and communities around the institution, creating another income stream while giving students practical exposure to production and business management.
Dr Jabangwe said these projects were central to the college’s vision of producing graduates capable of creating opportunities rather than simply seeking employment.
“Our students must leave not only with teaching qualifications, but with entrepreneurial mindsets, innovative spirits and a belief that education must solve real problems,” he said.
“True innovation is measured not by sophistication but by impact. At Hillside Teachers College, every innovation begins with one question: ‘How can this improve lives?’”
The college is also strengthening its research culture, with students and lecturers participating in eight research conferences during the year.
Dr Jabangwe said some of the research projects had potential to be commercialised into products, services and technologies that could contribute to economic development.
The innovation thrust is being supported by infrastructure development across the institution.
Renovations have been completed at the Great Hall, boardroom, student hostels and dining facilities, while Phase Two of the sporting complex is under construction.
A new beach sports facility has also been completed and is ready for use.
The college is developing a food technology and design workshop to strengthen practical training and innovation in food sciences, while land clearing and perimeter fencing at the Hillside Extension site are expected to precede construction of a new classroom block.
Plans are also underway to develop the college’s acquired land in Matobo District, where basic infrastructure, including a perimeter fence, classroom block and borehole, is expected to be established.
The institution has meanwhile expanded its academic footprint, with its practising secondary school now fully registered and offering education up to Ordinary Level.
Its first cohort is expected to sit for Zimbabwe School Examinations Council (Zimsec) examinations this year.
The college has also introduced new programmes, including food technology and design, while the addition of ChiNambya has increased the number of indigenous languages taught at the institution to seven.
Dr Jabangwe said the curriculum expansion was intended to preserve Zimbabwe’s cultural heritage while equipping teachers with skills relevant to emerging industries.
The institution’s commercial and innovation drive has been matched by strong academic results.
Of the 441 graduates, 292 were women and 149 were men, while 48,4 percent were trained in STEM-related disciplines.
Post O-Level students recorded a 98,3 percent pass rate, while Post A-Level students achieved an impressive 99 percent.
Dr Jabangwe attributed the results to the collective efforts of students, lecturers, parents,
Government and other stakeholders.
“Behind every percentage lies determination. Today’s graduation is our collective symphony; parents composed its opening notes, lecturers sustained its rhythm, Government provided the score, and students supplied the passion,” he said.
