The ASC Bachelor of Science in Hospitality Management juniors lit up a culminating activity to demonstrate versatility in cuisine and to preserve cultural food diversity. The event took place at the EKB Auditorium and ASC-Luna Campus grounds on May 20 and 23.
Introducing distinct taste influences, Mr. Raffy U. Doronio led the Catering Management class, “Buffet Service: Philippine Cuisine with a Twist,” composed of French-Filipino cuisines. The cuisines were served through a buffet setup.
Meanwhile, Dr. Decy Derecho directed the Asian Cuisine class, embedding Filipino dishes and delicacies in a customary festival, respectively.
She expressed the genuineness of showcasing what the BSHM third-year students had learned throughout the semester, underscoring food marketing that maintains and promotes a common heart’s content in different food patterns.
“Coming up with the idea of Asian cuisine, I recommended our students to sell Filipino signature and traditional dishes because most of us residing here are Filipinos,” she said.
Under the guidance of Instructors from BSHM, students took action to improve their culinary skills.
Dr. Decy Derecho, BSHM students, and MIS-Info
