In celebration of National Food Month this April, the Department of Tourism – Cordillera Administrative Region hosted the Mangan Taku Cordillera Food Fair from April 21–24, 2023, at Burnham Park, Baguio City. Themed “Tapeuy-an,” this year’s festival highlighted the Cordillera’s rich culinary heritage, with a focus on its renowned rice wines. The University of the Cordilleras – College of Hospitality and Tourism Management (UC-CHTM) joined the lineup of participants, bringing their culinary skills and passion for Cordilleran culture to the event.
UC-CHTM students, together with faculty members and the College Student Council (CSC), worked in shifts from 8:00 am to 8:00 pm to operate the UC booth, offering a wide range of traditional and modernized Cordilleran dishes, healthy pastries, and Tapeuy cocktails. Students were divided into two groups: those managing the booth at Burnham Park and those responsible for food preparation at the UC kitchen. Under the guidance of kitchen instructors Ms. Liezel Tomaag and Ms. Caryll Wacangan, students crafted various UC-made products that captured the flavors of the region.
On April 21, the first day of the festival, UC-CHTM Dean Ms. Michelle Mamaril visited the booth, offering encouragement and advice as students handled setup, restocking, and other operations under the leadership of UC faculty members Sir Lloyd Diawan and Ms. Junnerlyne Bacasen. Students braved trips to nearby stores for supplies, ensuring the booth’s stock remained full throughout the event. According to students, the first day was filled with real world experiences that are invaluable for their future careers.
The second and third days brought high spirits and humid weather as students added new items to the menu, such as Panini Burgers, Lemon Iced Tea, and additional specialties like Baak’s Ramen, Thai Milk Tea, and brewed Talsik Coffee. Every evening, a unique Tapeuy cocktail, infused with strawberry, chili, and sweet syrup, delighted visitors. With dedication and teamwork, students served locals, tourists, and passersby with enthusiasm, further fueled by the support of UC faculty and complimentary meals.
On the final day, April 24, despite the rainy weather, the team remained dedicated, promoting and selling their offerings until the event’s close. As the fair concluded, students packed up their materials and returned them to the university, ending an experience that, while exhausting, left them with a profound sense of accomplishment and invaluable skills for their future roles in the hospitality industry.
The Mangan Taku experience has proven to be a transformative learning opportunity for UC-CHTM students, offering hands-on exposure to Cordilleran culture, customer service, and culinary innovation. Through their participation, students not only honed their skills but also contributed to the promotion and preservation of the rich food traditions of the Cordillera region.
By:
Mr. Ryan Roy Quirante Bartolome
Sustainability Program Coordinator, UC CHTM
