The College successfully deployed the first batch for the Student Internship Abroad Program post-pandemic. Under the program, the mix of students from the Bachelor of Science in Hospitality Management (Hospitality Leadership and Culinary Entrepreneurship majors) and Bachelor of Science in Tourism Management (Travel Operations and Service Management) is expected to complete their internship requirements under the supervision of Foreign Host Institutions. Students who undertook the internship under the Ritz-Carlton were placed in Food and Beverage, Kitchen, Housekeeping, Guest Relations, Bell and Concierge, Banquet and Bar Service, including opportunities under Michelin-starred restaurants.

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Table Setting with Floral Centerpiece (Each team of 3 is to set-up in 30 minutes a table for 2 persons following the theme: Eat, Pray, Love Lipa)

Award: Gold with Distinction – Highest Award

Participants: Mathew Pe帽arroyo, Gwyneth Tiangsing of 3HHL1 and Hannah Faderon of 3HHL2

Coach: Mr. Karl Baroro

Consultant: Chef Robin Payk Meneses

Napkin Folding (Each participant is to execute 6 traditional folds and 1 original fold within 3 minutes following the theme: Eat, Pray, Love Lipa)

Award: Gold

Participant: Alyza Villamor of 3HHL1

Coach: Ms. Mary Angel Elacion

Coffee Concoction (Each participant to create 1 traditional and 1 original coffee concoction within 15 minutes using Lipa Kapeng Barako)

Award: Highest Gold

Participant: Louis Anjello Cheng of 3HHL1

Coach: Ms. Mary Angel Elacion

Consultant: Ms. Kathleen Fernandez

Best Regional Ingredient – Bagoong (Each pair to prepare within 1 hour a traditional and modern version of any hot or cold dish using the main ingredient – Bagoong Balayan)

Award: Silver 鈥� Highest Award

Participants: Alexis Se帽oron of 4HCE3 and Jericho Perez of 3HCE2

Coach: Chef Reinald Andaya

Consultant: Chef Ramona Olga Ko

Baby Cakes (Participants are to set-up and display within one hour, three baby cakes each 3″ in diameter highlighting the following ingredients – Batangas Coffee, Batangas Cacao and Pakaskas)

Award: Silver

Participant: Miguel Luis Rodriguez of 3HCE3

Coach: Chef Tisha Ortaliz

Best Traditional/Modern Regional Cooking Technique – Goto Batangas (Each pair is to prepare within 1 hour a traditional and modern version of the given dish Lipa 鈥� Goto)
Award: Silver

Participants: Joab Tan of 3HCE2 and John Anthony Sincero of 3HCE3

Coach: Chef Robin Payk Meneses

Consultant: Chef Ramona Olga Ko

Wedding Cake (Each team of 3 are to set-up and display within two and a half hours a 3 tier wedding cake with the theme: Baysanan (Kasalan Batangue帽o) Sa San Sebastian Cathedral)

Award: Highest Bronze

Participants: Arianna Ysabel Pascual of 3HCE1, Atasha Bettina Delgado and Princess Mae San Pedro of 3HCE2

Coach: Chef Everest De Leon and Chef Gay Labay 

Consultants: Chef Kristian Roque

Cocktail Mixing (Create an original and unique drink in three minutes following the theme: Regional Liquor 鈥� Lambanog)

Award: Bronze

Participant: Zyron James Mendoza of 3HHL1

Coaches: Ms. Mary Angel Elacion and Mr. Ramil Qui帽onez

Mocktail Mixing (Create an original non-alcoholic drink in three minutes following the theme: Regional Fresh Fruit Juice 鈥� Kalamias)
Award: Bronze

Participant: Jimuel Tumbaga of 3HHL1

Coaches: Ms. Mary Angel Elacion and Mr. Ramil Qui帽onez

Klasika Moderna Kulinarya (Each team of 3 is to prepare a regional three-course menu consisting of Lomi Batangas, Kalderetang Kambing and Pinindot to be served in two versions – modern and traditional within 2 hours)

Participants: Adrian Zapata of 3HCE2, Amie Margaret Nazareno of 3HCE3, and James Michael Araneta of 4HCE2

Coach: Chef Elijah Coronado

Consultant: Chef Ramona Olga Ko

Best Traditional/Modern Recipe – Paksiw Batangas (Pairs are to prepare a traditional and modern version of聽Paksiw na Pata ng Lipa聽in 1 hour)

Participants: Alan Jefri Macaraeg of 3HCE3 and Earl Lipata of 3HCE2

Coach: Chef Reinald Andaya

Consultant: Chef Ramona Olga Ko

Competition Point Persons: Chef Ramona Olga Ko and Dr. Chef Reinald A. Andaya

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Cheng, mentored by Mr. Leonard Albao of Big Fuzz, emerged as the 2024 Whiskey Live Manila Champion with his drink 鈥淚kigai,鈥� a nod to the Japanese concept of finding one鈥檚 purpose. The championship bout required an original cocktail good for 50 servings that highlighted Nikka Coffey Gran Whiskey. The entries were judged based on: 1) must be savory; 2) must have a story; and 3) must adhere to zero-waste and sustainability principles.

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The plan aimed to assess the potential of Barangay San Miguel in Echague, Isabela, for sustainable community-based tourism in the new and next normal. It also determined the current situation of the barangay, specifically its community-based tourism industry development, analyzed different related issues, constraints, and opportunities of the barangay for community-based tourism industry development, assessed the perspectives and views of different stakeholders on the sustainability and development of the barangay鈥檚 tourism resources, assessed tourism development impacts, specifically on the barangay鈥檚 economic, socio-cultural, and environmental aspects, and developed a sustainable community-based tourism strategic development framework and sustainability indicators for Barangay San Miguel, Echague, Isabela.

The Office of Hon. Faustino 鈥淚nno鈥� A. Dy V of the 6^th District of Isabela initiated the project and was supported by the Municipal Government of Echague, Isabela. The turnover activity was conducted at the Blessed Jane of Aza Lounge, Buenaventura Garcia Paredes, O.P. Building.

Mr. Louie Simbe, the Municipal Tourism, Culture, and Arts Officer of the Municipality, and Ms. Claire Santiago, the Political Affairs Assistant under the Office of Cong. Inno officially received the plan. Officials from the DOST NRCP also attended the event. It was headed by Dr. Aimee Lynn Barrion-Dupo (President) and Dr. Bernardo N. Sepeda (Executive Director). While RCSSEd was represented by its Director, Assoc. Prof. Dr. Jeremaiah M. Opiniano.

#TeamKomunidad of the UST CTHM and Sentro Turismo spearheaded the project under the leadership of Asst. Prof. Jame Monren T. Mercado, MACHS, with the team members, Asst. Prof. Dr. Avi Ben P. Andalecio, Dr. Fhamela F. Sarmiento, Asst. Prof. Maria Concepcion A. Ang, Assistant Dean Assoc. Prof. Dr. Evangeline E. Timbang, and Dean Assoc. Prof. Dr. Atty. Gezzez Giezi G. Granado.

The plan was an output of the project entitled 鈥淪ustainable 九色-based Tourism Potential and Development of Barangay San Miguel, Echague, Isabela in the New/Next Normal.鈥� The project was also part of the 1^st batch of the Policy-funded Research Projects under the National Research Council of the Philippines (NRCP) of the Department of Science and Technology (DOST).

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Names of the Participants:

1. Amponin, Erika Maxinne
2. Antonio, Mariff Shendelyn
3. Ardina, Norween
4. Bajenting, Nica Camille
5. Baleva, Eisabella Joy
6. Baviera, Ma. Antoinette
7. Bayadas, Ana Bianca Marie G.
8. Bulatao, Samantha Pepper
9. Camarce, Sofia Glynette
10. Castillo, Wesley James
11. Ching, Clarizza Mae
12. Chiu, Kirsten Leigh
13. Chua, Rhuezette Angheline
14. Cortez, Charleine Aramei
15. De Los Santos, Martin Alexander Blythe
16. Dognidon, Zenen Clarisse
17. Emeterio, Gayle Hjacel
18. Enguero, Ghaylle Jermaine
19. Eugenio, Shantalle Denise
20. Fernando, Dana Marie
21. Flores, Junise Isabel D.
22. Javier, Avegail Mae
23. Manango, Julianne Isabel
24. Marbella, Benedict John
25. Marujie, Princes Angel
26. Meridor, Jose Miguel
27. Monares, Charlotte
28. Ongkiko V, Dylan Placido
29. Pascual, Kriszha Pearlyn
30. Rudas, Thean Adrianne
31. Serrano, Dinah Franchette
32. Veronesi, Milena Julia

As the biggest delegation of interns leaving the University for international internship the first time after the pandemic, the partnership between CTHM and The Ritz-Carlton is a promising endeavor for our future Thomasian Tourism and Hospitality Professionals.

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In the Dream Team Challenge, Ben Patrick B. Judrial, Danica A. Lara, and Patricia Beatrice D. Penoliar, with assistance from James Michael M. Araneta, won Silver. Chef Ramona Olga D. Ko and Chef Kathlyn Tisha G. Ortaliz served as coaches.  

Sofia Angela M. Paja also brought home Silver for the Plant-Based Desserts Category. She was assisted by Miguel Luis Rodriguez and coached by Chef Kathlyn Tisha G. Ortaliz.

Meanwhile, Adrian G. Zapata and Thomas Angelo E. Monasterio IV won the Highest Bronze for the Young Chef Challenge, for which they were assisted by Amie Margaret Nazareno and coached by Chef Ramona Olga D. Ko.  

Mikaela Margaret N. Dimaano also won the Highest Bronze in the Dress the Cake category. She was assisted by Arianna Ysabel A. Pascual and coached by Chef Everest De Leon and Chef Maria Karmel Grace A. Labay.  

For the Wedding Cakes Display Category, Sophia Lorenz P. Aga won Bronze. She was assisted by Atasha Bettina T. Delgado, Zyd Marcee Esguerra, Joaquin Gabriel C. Robles, and Sean Gabrielle B. Sunga. Chef Reinald A. Andaya served as her coach.  

Daniel Zoe V. Dalipe won Bronze in the US Poultry category and was assisted by Earl Joshua Lipata and coached by Chef Ramona Olga D. Ko.

Student delegates who represented UST in other competitions are as follows: Rod Fredric S. Villamarin competed in the Creative Breakfast Challenge, assisted by Alexis John R. Se帽oron and coached by Chef Ramona Olga D. Ko; For the Filipino Cuisine Challenge, Von Marion C. Cabrera and Alan Jefri Macaraeg, assisted by Joab Tan and coached by Chef Ramona Olga D. Ko and Chef Reinald A. Andaya, for the Filipino Cuisine Challenges. Emilio Andres P. Aganinta participated in the Pasta Category, assisted by Patrick Jericho G. Perez and coached by Chef Ramona Olga D. Ko. In the Plant-Based Diet Meals Category, Sophia Isabelle V. Hernandez was a participant. She was assisted by John Anthony J. Sincero, and coached by Chef Ramona Olga D. Ko.

The Philippine Culinary Cup is an internationally recognized platform that highlights the skills and talents of Filipino Chefs and is the only World Chefs Certified Competition in the country.

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As co-host, CTHM handled the Culinary Challenge Competition Briefing, held on March 3, 2024, at the Buenaventura Garcia Paredes, O.P. (BGPOP) Building鈥檚 Multi-function Room (MFR), while the Food Styling & Photography Competition was also held at the BGPOP Lobby and Mezzanine on March 23, 2024. Both events were internally organized by the College of Tourism and Hospitality Management (CTHM) 3HCE1鈥檚 Solasta Productions, led by Mr. Wyett White Lee as the course facilitator and Mr. Rod Fredric S. Villamarin as the Overall Chairperson, as part of their partial fulfillment of the requirements for THM52027: Introduction to Meetings, Incentives, Conferences and Events Management.

The highly anticipated event commenced with a remarkable turnout, welcoming 3,074 guests on its opening, where The 九色 Chorus of Arts and Letters set the tone for the event with a moving invocation followed by a stirring rendition of the national anthem.

The expo’s opening statements were delivered by a roster of prominent figures who have played pivotal roles in the agriculture and food industry. Among them were Mr. Roberto Angelo O. Amores II, Director of PhilFoodEx; Hon. Cynthia A. Villar, the Chairperson of the Senate Committee on Agriculture and Food; Hon. Francisco Tiu P. Laurel Jr., Secretary of the Department of Agriculture; Mr. William Tiu Lim, also a Director of PhilFoodEx; and Mr. Sergio Ortiz Luiz, President of the Philippine Exporters Confederation, Inc. Their insights set a forward-thinking agenda for the expo, emphasizing the importance of innovation, sustainability, and collaboration in the food sector.

The three days featured culinary competitions such as the Philippine Regional Table Setting Competition, Kitchen Masters, PINASarap Breakfast, Modern Filipino Dessert, Healthy Pasta, Mystery Ingredient, and the UST Dream Team competition, featuring 2nd to 3rd year Culinary Entrepreneurship and Hospitality Leadership students from the College of Tourism and Hospitality Management. The PFE Knowledge Challenge also debuted during this year鈥檚 expo, challenging students鈥� knowledge on various topics.

Additionally, Dr. Reinald A. Andaya, CHE, a UST CTHM Academic Staff and the Laboratory Coordinator, held a seminar on the third day called 鈥淣amit Gid!: Iloilo City’s Journey for the UNESCO Creative City on Gastronomy.鈥�

The culinary competitions were hosted by Mr. Louis San Sebastian and Ms. Clarisse Ricablanca, 3rd-year Culinary Entrepreneurship students from UST CTHM. On the other hand, the PFE Knowledge Challenge was hosted by Mr. Louis Anjello Cheng and Ms. Anna Mae Pa帽o, also from the same college.

The final day’s highlight was the awarding ceremony, a moment of recognition and appreciation for all participants who represented their schools with pride and passion.

The 16th Philippine Food Expo was organized by the Philippine Food Processors and Exporters Inc. (PHILFOODEX) and Cut Unlimited Inc. It is supported by 3HCE1’s Solasta Productions of the UST CTHM as partnered organizers and student marshalls.

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Different individuals and professionals in the Philippine beverage industry were invited to share their expertise, such as Mr. Arnel Sulangsawa (Bartender, Coconut Grove, Admiral Hotel Manila), Ms. Camille Tiongco (Head Bartender, Bar Flora Quezon City), Mr. Rian Asidao (Diageo, Brand Ambassador, Johnny Walker, and Alumnus, UST CTHM), and members of the Whisky Live Team, Mr. Kris Ong (Singlemalt PH), Mr. Jaz Jan Juan (The Spirits Library), and Mr. Ramil Quinonez (Pinoytender Mgt.).

More than broadening the student鈥檚 knowledge about the world of whiskey from the sagacious talks delivered by our esteemed mentors, the selected BS Hospitality Management students who triumphed during the first phase of the event were also able to exemplify dynamism as they displayed astounding showmanship in crafting whiskey-based cocktails.

Ms. Mary Angel D. Elacion, Academic Staff from the Department of Hospitality Management, also spearheaded the event. The event also acknowledged the CTHM student participants for the Whiskey Live and Bar Show, which will happen on October 27 and 28, 2023 (Friday and Saturday) at the Makati Shangri-La Hotel. The student participants are Luke Adriano (BS Hospitality Management major in Culinary Entrepreneurship) and Louis Anjello Cheng (BS Hospitality Management major in Hospitality Leadership).

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The following are the award-winning Thomasians, together with their Academic Staff Coaches:

Napkin Folding 鈥� Gold Medal

Tamika O. Okubo

Coach: Ms. Mary Angel D. Elacion

Travel and Tours 鈥� Gold Medal

Jhezel Reign M. Vergara and Simon Joshua Tinsay

Coaches: Mr. Arnulfo Ricardo A. Butiong, Ms. Catherine C. Mondejar, and Ms. Maria Christina Dolor E. Villarin

Baby Cakes 鈥� Silver Medal

Mikaela Margaret N. Dimaano

Coaches: Ms. Kathlyn Tisha G. Ortaliz, Ms. Maria Karmel Grace A. Labay, and Mr. Kristian Kristoffer A. Roque

Bellman’s Hour 鈥� Silver Medal

Maureen Joyce M. Teodoro

Coach: Mr. Juanito Luis S. Reyes

Best Modern / Traditional Recipe (Pinakbet) 鈥� Silver Medal

Angelo Gabrielle J. Lati and Danica A. Lara

Coaches: Mr. Reinald A. Andaya and Ms. Ramona Olga D. Ko

Coffee Concoction (Student) 鈥� Silver Medal

Louis Anjello A. Cheng

Coaches: Ms. Kathleen Fernandez and Ms. Mary Angel D. Elacion

Events Planning 鈥� Silver Medal

Kyle Alexandra A. Mararac, Krishna Andrei O. Martinzo , Aaron R. Pajo, Andrea Marie P. Siapoc, and Solomon M. Santiago

Coaches: Asst. Prof. Maria Concepcion A. Ang and Mr. John Jerick C. Santos

Floral Design Centerpiece 鈥� Silver Medal

Mathew R. Pe帽arroyo

Coach: Mr. Karl R. Baroro

Panghimagas (Kakanin Flambe) 鈥� Silver Medal

Rod Fredric C. Villamarin

Coaches: Ms. Maria Theresa B. Resurreccion and Mr. Reinald A. Andaya

Klasika Moderna Kulinarya 鈥� Silver Medal

Daniel V. Dalipe, Sofia Angela M. Paja, and Adrian G. Zapata

Coaches: Mr. Reinald A. Andaya and Ms. Ramona Olga D. Ko

Mocktail Mixing 鈥� Silver Medal

Eisabella Joy R. Baleva

Coaches: Ms. Mary Angel D. Elacion

Wedding Cake 鈥� Silver Medal

Franchezka A. De Roxas, Ma. Sophia Lorenz P. Aga, and Chandelle Abegail R. Silvestre

Coaches: Mr. Kristian Kristoffer A. Roque and Ms. Maria Karmel Grace A. Labay

Coffee Concoction (Professional) 鈥� Bronze – Highest Award

Ms. Allane Angela M. Manuel

Coach: Ms. Kathleen Fernandez

Pasta and Sauce Showdown 鈥� Bronze Medal

Emilio Andres P. Aganinta and Sophia Isabelle V. Hernandez

Coaches: Mr. Danillo P. Bustillos II and Ms. Ramona Olga D. Ko

Pralines 鈥� Diploma

Patricia Beatrice D. Penoliar

Coach: Mr. Elijah J. Coronado

The College also joined other competitions, such as the Annual HRT Quiz Bee represented by Rhev Jaerey M. Ricafrente, Justin Bryle V. James, and Marian Desiree S. Bayani. They were coached by Dr. Fhamela F. Sarmiento, Asst. Prof. Jane G. Devanadera, and Mr. Jame Monren T. Mercado. Another competition is the cocktail category represented by Norween B. Ardina and coached by Mr. Ramil M. Qui帽ones.

The competition was under the celebration of the Hotel, Restaurant, and Tourism (HRT) Week organized by the Hotel and Restaurant Association of Baguio (HRAB). The event is also part of the celebration of the World Tourism Month and Baguio City鈥檚 114^th Charter Anniversary.

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De Roxas of 4HCE3 crafted the Thai Basil Chicken with Layered Squash Curry Puff appetizer, while Lati of 4HCE2 made the Chayote and Chicken in Herb Broth soup. In the Main Course, Mr. Daniel Dalipe of 3HCE presented his Cereal Chicken and Shrimp with Nasi Goreng and Sambal Vegetables.

Ms. Ramona Olga D. Ko served as the faculty coach. The team was also guided by Chef Reynald Andaya.

The theme of the competition, organized by the Commission on Higher Education – NCR, was “Highlighting the ASEAN Founding Countries (Freestyle Cooking)”.

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