To deepen students’ understanding of food service operations and hospitality, the College of Hospitality and Tourism Management (CHTM) at the University of the Cordilleras organized two comprehensive learning experiences in July and August 2023. Combining real-world practice with immersive industry exposure, students engaged in hands-on functions for their HM 116 and HM 118 classes and attended a familiarization tour at Lafayette Luxury Suites, bridging classroom concepts with practical application.
HM 116 and HM 118 Class Functions: Learning by Doing
Held from July 8 to August 5, the class functions for HM 116 (Fundamentals in Food Service Operations) and HM 118 (Kitchen Essentials & Basic Food Preparations) allowed students to create and operate their own banquet service. Conducted at the Cañao Creativity Hall and the CHTM Kitchen Laboratory, students were tasked with designing a unique concept, developing a menu, marketing to a target audience, and managing all aspects of a themed banquet. This simulation gave them the opportunity to practice fundamental culinary and food service skills in a realistic setting.
Under the guidance of faculty members Mr. Ryan Roy Bartolome, Mr. Paolo Binoya, Ms. Liezle Tomaag, Ms. Caryll Afra Wacangan, and Mr. Abeniel Yogyog, students operated the banquet across multiple shifts, showcasing their talents in both front-of-house and kitchen roles. This function served as a capstone experience, allowing students to integrate the knowledge gained in the classroom with the demands of live service.
The event also raised funds to help cover the cost of the NC2 Food & Beverage Service assessment, a graduation requirement, and to support UC CHTM’s S.P.O.O.N.S. Community Extension Program. Through this initiative, students were not only prepared for professional certification but also contributed to a cause that benefits the wider community.
Hotel and Restaurant Familiarization Tour: Bridging the Gap Between Theory and Practice
Complementing the hands-on class functions, UC CHTM organized a Hotel & Restaurant Familiarization Tour at Lafayette Luxury Suites Baguio from July 31 to August 5. This experience aimed to expose students to real-world hospitality operations, particularly those who had never visited a high-end hotel or fine dining establishment. Over six days, groups of students visited the hotel, where they observed day-to-day operations and had the unique opportunity to experience the dining service as guests.
The tour was designed to provide insights into the standards and expectations of the industry, offering students an authentic glimpse into hotel management, restaurant operations, and guest services. Led by Mr. Ryan Roy Bartolome and Mr. Paolo Binoya, the students rotated in groups, each session accommodating approximately 40 students.
Through this tour, students gained a clearer understanding of the customer journey in a luxury setting, observing how professional standards are upheld in the hospitality industry. This firsthand experience equipped them with essential knowledge and a broader perspective on their future careers in hospitality.
Integrating Theory and Practice for Career Readiness
Together, the class functions and familiarization tour provided UC CHTM students with a well-rounded educational experience that integrated theoretical learning with practical application. These programs allowed students to cultivate the skills necessary for successful careers in food service and hospitality, bridging classroom learning with real-world industry standards.
The success of these events highlights UC CHTM’s commitment to outcome-based education, preparing students not only for internships but also for meaningful roles in the hospitality field. As the students transition into their internship placements, they carry with them valuable skills and experiences that have set a strong foundation for their professional journeys.
By:
Mr. RYAN ROY QUIRANTE BARTOLOME
Sustainability Program Coordinator, UC CHTM
