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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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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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Philippine Regional Cuisine (Visayas)

Philippine Regional Cuisine (Visayas)

From the Queen City of the South and City of Love, Visayan Region is composed of small islands that offers variety of flavors while still rooted to its original taste, merged with the Hispanic traditions and methods of cooking, and making it our very own, the savory and taste are still very familiar with Spanish touch. Representing the Ilonggo and Bisdak Dishes!

The Philippine Regional Cuisine students under Mr. Chester Mogol, studied the art and cooking styles in order to deliver a legitimate Ilonggo and Bisdak Dishes.

Philippine Regional Cuisine (Mindanao)

Philippine Regional Cuisine (Mindanao)

Mindanao is known for its rich traditions and diverse cultural tribes, they are mirrors of the native Filipinos’ rich cultural heritage, Tausug and Maranao are most renowned tribes offering dishes that is rich in culture while maintaining the vibrant and diverse flavor profiles. Presenting the Maranao and Tausug Dishes!

Second year BSHM students under HM223-PRC Philippine Regional Cuisine class delve themselves in the background of different cooking techniques and methods of these dishes in order for them to make it more authentic and palatable.