In line with Baguio Central University’s commitment to fostering community spirit, cultural appreciation, and culinary exploration, the CHTM students proudly presented “SAVOR the Summer: A MAY Dining Experience” a special departmental event designed for students to celebrate the joys of summer through the art of dining.
Led by the hardworking students from the Food Service and Kitchen Essentials subjects and guided by their dynamic instructors, Mr. Ramirez Emingan and Mr. Angelo A. Bayacsan, the event showcased not only culinary skills but also the spirit of collaboration and leadership.
Held on May 6, 2025, at the BCU Function Hall, where students had the opportunity to indulge in a diverse array of delicious dishes, crafted to showcase a variety of cuisines and flavors.
To enrich the experience, a dedicated kitchen area was set up for students to actively participate in food preparation and cooking demonstrations. This hands-on approach gave them a chance to learn about culinary techniques, food safety, and teamwork as they prepare their own dishes alongside kitchen staff and teachers.
Goals and Purpose of the Event
This aims to promote cultural appreciation by encouraging students to explore and celebrate different culinary traditions from around the world.
- To foster teamwork and collaboration that provide opportunities for students to work together in the kitchen and during the event, building valuable social skills.
- To acquire culinary skills that introduce students to basic cooking techniques and food safety practices.
- Build a school spirit and community that create a fun, engaging environment where students, teachers, and staff can connect over shared experiences and delicious food.
- Inspire creativity and self-expression, which allow students to showcase their culinary creations and personal tastes.
SAVOR the Summer: A MAY Dining Experience aims to promote teamwork, creativity, and healthy eating habits among students while providing a fun and engaging platform for cultural exchange and social interaction. From menu planning and food preparation in the kitchen area to presentation at the dining tables, students took an active role in every aspect of the event. This collaborative effort encourages students to develop culinary skills, appreciate different culinary traditions, and take pride in their creations.
LAYOUT AND WRITE-UP BY: RAMIREZ EMINGAN
PHOTO BY: RAMIREZ EMINGAN & ANGELO A. BAYACSAN, MBA