OZAMIZ CITY--The recently concluded 3rd Regional Culinary Congress brought in the best of Hospitality Management students from different schools in food preparation and home economics.
Hosted by La Salle University’s (LSU) School of Hospitality Management and held at at LSU’s Arts Center, in-house like the flairtending and bartending, cooking demonstration and table setting were organized.
The participating schools were Sibugay Technological Institute, Misamis University (MU), Medina College, Ozamiz City Technical and Vocational School (OCTAVS) and Iligan City Technological Institute.
Regional Director for higher education Eloisa Paderanga, CHED Supervisor Myrna Gallareta, TESDA provincial director Remegias Temonio and her personnel were present at the event.
LSU’s Sani Adjul came out the winner in flairtending and bartending sponsored by Ginebra San Miguel.
Gifilson Velez, also of LSU, and Jonas Tangaro of MU came second and third, respectively.
Also, Rodelo Salburo, associate dean of SHM and Wiliva Andoy stood as resource speakers in seminars on food safety with HACCP and cost control in food service.
The Regional Culinary Congress began in February 2006 as a school acticity for HM/HRM students and in the follwoung year was opened to participating schools from the province and in the nearby districts.
Salburo anticipates the next regional culinary congress will be different. “We will target hoteliers and restaurateurs with top hoteliers from Cebu as resource speakers,” he said.