The Tribu Café and Food Cribs initiative, with the mock café operations aptly named Tribu Brews, has provided a valuable platform for UC – CHTM students to gain hands-on culinary training and exposure to restaurant operations. By merging classroom theory with practical experience, this initiative offers students a dynamic opportunity to apply the concepts they are learning in their respective courses. The project particularly benefits third-year students, allowing them to incubate their product ideas and refine their skills over a one-week operation.
The courses involved in this initiative cover a wide range of hospitality and culinary subjects, including Professional Baking & Pastry (CM 152), Food Preparation with Culinary Practicals (CM 153), Philippine Regional Cuisines (CM 159), Culinary Product Development (CM 195), Food & Beverage Management (HM 132), Bar & Beverage Management (HRA 142), and Hospitality Business Modelling & Simulation (HRA 191). Collaborative student organizations, including the CHTM College Student Council (CHTM – CSC) and the League of Tourism Students of the Philippines – UC Chapter, played an integral role in the project’s execution.
From March 20 to April 1, 2023, Tribu Café and the Food Cribs kiosks, located on the connecting bridges between the CHTM and EDS buildings, operated successfully on campus. They established themselves as modern, minimalist spaces perfect for studying, socializing, and casual dining. The café’s design and inviting ambiance were enhanced by a carefully crafted menu featuring Filipino-inspired dishes, such as Indu rice meal, chicken with gravy and roasted vegetables, Japanese rice meal, and adobo. A variety of coffee blends, beverages, and pastries added to the menu’s appeal, making the café a popular spot for students, faculty, and staff alike.
The initiative proved effective in providing UC’s culinary and hospitality students with firsthand experience in customer service and operations, under the guidance of their instructors. The warm and attentive service provided by the students contributed to a welcoming environment and positive feedback from customers. Tribu Café’s accessible, affordable, and convenient setup underscored its success as a learning lab and dining venue.
The Tribu Café & Food Cribs experience not only enhanced the students’ practical knowledge but also strengthened the CHTM department’s commitment to experiential learning. By blending theoretical learning with real-world application, this initiative stands as a benchmark for future projects that nurture UC’s hospitality and tourism students’ skills and industry readiness.
By:
Mr. RYAN ROY Q. BARTOLOME
Sustainability Program Coordinator, UC CHTM
