Cubao Campus 8913-8785 loc. 161-163 . Taytay Campus 8286-2928 / 8658-6992 . Fairview Campus: 8442-6956, 8442-6947
Learning the Art of Natural Flavors

Learning the Art of Natural Flavors

Sauces provide flavor, moisture, and a contrast in texture and colors, and 70% success of dishes comes from its appropriate and finest sauces. The first year hospitality management students of Taytay Campus formulates the right balance of flavors, and preserving the natural of taste of their stocks to build different layers of flavors. These HM students learned and experienced the different types of stocks and use it as foundation on their mother sauces, such as velouté, tomato sauce, bechamel, espagnole, hollandaise and properly applied these in their plated dishes.

Hospitality Management Department – Taytay Campus

Vibrant Flavors of Mindanao Cuisines

Vibrant Flavors of Mindanao Cuisines

The second year HM students of Cubao campus explored the rich flavors of Mindanao. These students put their culinary skills to the test with vibrant dishes from the heart of the Philippines.

Mindanao cuisine encompasses the diverse culinary traditions found in the southern region of the Philippines, known as Minadanao. It reflects the cultural and historical influences of various indigenous groups, as well as influences from neighboring countries like Malaysia and Indonesia.

During the laboratory class, the students applied the elements of Mindanao cuisine including the use of their indigenous ingredients, herbs and spices, grilled and roasted dishes, sweet and savory flavors, while putting in mind the influences of the Muslim and Indigenous Communities.

Hospitality Management Department – Cubao Campus

Mastering Flavor: 1st Year Students Explore Stocks and Sauces

Mastering Flavor: 1st Year Students Explore Stocks and Sauces

The 1st year students had their laboratory about stock and sauces. This laboratory focuses on the main techniques for maximizing all the potential and organic flavors of the dish. Stock became its fundamental ingredient in giving an embodiment of flavor to the dish. Applying it to create one amazing dish, sauces are examples of the foundation of the distinct flavors, giving it a complimentary taste to the dish.

The 1st year students are given the will to choose whatever dish they want to create; this signifies the mastery and appropriation of cooking methods for every dish, giving them variety and innovation in their respective dishes.

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Filipino Food Month

Filipino Food Month

On April 6, during the celebration of Filipino Food Month, the HM department, particularly the 2nd year students, organized a seminar highlighting the importance of dialect and language to Filipino food. The seminar is an eye-opener for those who are wondering how the food became Filipino food and, most importantly, the relevance of indigenizing the dishes to become authentic and be part of the cuisine and gastronomy of the Philippines.

The talk’s interactive highlight is the debunking of myths and misconceptions about Filipino food. The participants were also 2nd year HM students, and the resource guest speaker is Mr. Nell Buenaventura.

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Tribute to Indian Culinary Traditions

Tribute to Indian Culinary Traditions

In tribute to Indian culinary traditions, the students of NCBA Taytay capture the essence of authentic flavors and cooking expertise. Each dish serves as a testament to the rich heritage and cultural significance ingrained in Indian cuisine. With pride, they showcase their creations, encouraging us to embark on a sensory exploration of the diverse and vibrant palette of Indian flavors.”

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Skillympics

Skillympics

Last March 8, the HM department held its annual “Skillympics” with the participation of the NCBA Senior Highschool students, where it challenged their skills and talents that are related to the program of the Hospitality Management.

The HM department prepared 5 challenges to really know what their fundamental knowledge regarding the required skills in the Hospitality and Tourism Industry.

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