UIC College of Human Environmental Sciences and Food Studies

𝗖𝗛𝗘𝗙𝗦 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗔𝗹𝘂𝗺𝗻𝗶:

Meet Ms. Trexie, a graduate of 𝑩𝒂𝒄𝒉𝒆𝒍𝒐𝒓 𝒐𝒇 𝑺𝒄𝒊𝒆𝒏𝒄𝒆 𝒊𝒏 𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏 𝒂𝒏𝒅 𝑫𝒊𝒆𝒕𝒆𝒕𝒊𝒄𝒔 in 2023, and a Registered Nutritionist-Dietitian, who is currently connected with the Southern Philippines Medical Center.
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𝗕𝗲𝗲 𝗼𝗻𝗲 𝗼𝗳 𝘂𝘀! 🐝🐝🐝

For further information, please get in touch with the Scholarship, Admission, and Marketing offices at:
📞 221-8090 local 145 or 126
📲 09324065532 / 09553502779
💌 [email protected]
💌 [email protected]

𝙀𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙗𝙖 𝙠𝙖? 𝙈𝙖𝙨 𝙚𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙢𝙞!
𝙎𝙚𝙚 𝙮𝙤𝙪 𝙨𝙤𝙤𝙣 𝙝𝙚𝙧𝙚 𝙖𝙩 𝙐𝙄𝘾!

𝗖𝗛𝗘𝗙𝗦 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗔𝗹𝘂𝗺𝗻𝗶:

Meet Ms. Melbie, a graduate of 𝑩𝒂𝒄𝒉𝒆𝒍𝒐𝒓 𝒐𝒇 𝑺𝒄𝒊𝒆𝒏𝒄𝒆 𝒊𝒏 𝑻𝒐𝒖𝒓𝒊𝒔𝒎 𝑴𝒂𝒏𝒂𝒈𝒆𝒎𝒆𝒏𝒕 in 2019, who is currently connected with the Department of Education.

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𝗕𝗲𝗲 𝗼𝗻𝗲 𝗼𝗳 𝘂𝘀! 🐝🐝🐝

For further information, please get in touch with the Scholarship, Admission, and Marketing offices at:
📞 221-8090 local 145 or 126
📲 09324065532 / 09553502779
💌 [email protected]
💌 [email protected]

𝙀𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙗𝙖 𝙠𝙖? 𝙈𝙖𝙨 𝙚𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙢𝙞!
𝙎𝙚𝙚 𝙮𝙤𝙪 𝙨𝙤𝙤𝙣 𝙝𝙚𝙧𝙚 𝙖𝙩 𝙐𝙄𝘾!

𝗜𝗻 𝗣𝗵𝗼𝘁𝗼𝘀: 𝗗𝗮𝘆 𝟯 𝗼𝗳 𝗕𝘂𝘄𝗮𝗻 𝗻𝗴 𝗞𝗮𝗹𝘂𝘁𝗼𝗻𝗴 𝗣𝗶𝗹𝗶𝗽𝗶𝗻𝗼 🇵🇭🔥

Day 3 captures the essence of Filipino cuisine as a journey deeply rooted in culture, community, and sustainability 🇵🇭

Students 𝑹𝒂𝒑𝒉𝒂𝒆𝒍 𝑲𝒚𝒍𝒆, 𝑮𝒊𝒂𝒏 𝑭𝒆𝒍𝒐𝒎𝒊𝒏𝒐, and 𝑱𝒐𝒔𝒆𝒑𝒉 𝑪𝒆𝒂𝒔𝒂𝒓, guided by their coach Sir Bry, immersed themselves in the vibrant experience of Bankerohan Public Market—carefully selecting fresh, locally sourced papaya for their cooking presentation. Through this hands-on engagement, they gained a deeper appreciation for the role of farmers, vendors, and indigenous products in shaping authentic Filipino dishes. This meaningful experience highlights how every ingredient carries a story of heritage, livelihood, and cultural identity, essential in creating dishes that are both thoughtful and deeply rooted in Filipino tradition.

The learning experience was further enriched through insightful discussions highlighting the role of education in promoting Filipino cuisine on a broader stage. Dr. Nelca served as one of the panelists in the session 𝑻𝒐𝒖𝒓𝒊𝒔𝒎 𝑬𝒅𝒖𝒄𝒂𝒕𝒊𝒐𝒏 𝒇𝒐𝒓 𝑪𝒖𝒍𝒊𝒏𝒂𝒓𝒚 𝑷𝒓𝒐𝒎𝒐𝒕𝒊𝒐𝒏𝒔: 𝑺𝒉𝒐𝒘𝒄𝒂𝒔𝒊𝒏𝒈 𝑷𝒉𝒊𝒍𝒊𝒑𝒑𝒊𝒏𝒆 𝑪𝒖𝒊𝒔𝒊𝒏𝒆 𝒇𝒓𝒐𝒎 𝑳𝒐𝒄𝒂𝒍 𝒕𝒐 𝑮𝒍𝒐𝒃𝒂𝒍 𝑻𝒐𝒖𝒓𝒊𝒔𝒕𝒔, emphasizing how culinary heritage can be elevated through education, innovation, and strategic promotion. Another key focus was the preservation of backyard fruits in the Davao Region, underscoring the importance of sustaining endemic and indigenous varieties for future generations.

The UIC CHEFS, assigned to papaya as their featured fruit, showcased how a single local ingredient can be elevated into diverse and meaningful culinary creations.

Culminating in the Market-to-Table Cooking Experience, students transformed locally sourced ingredients into thoughtfully crafted dishes: Papaya Pasta with Cajun Sauce, Papaya Meatball Skewers, and Papaya Pudding with Chia Milk — reflecting creativity, skill, and a deep respect for Filipino culinary traditions. Each dish embodied the strong connection between local sourcing, cultural storytelling, and culinary excellence.

Following the preparation, a food tasting session was opened to all students, distinguished guests, and visitors at Ayala Malls Abreeza, allowing everyone to experience and appreciate the flavors and potential of locally sourced ingredients.

Day 3 stands as a testament to how Filipino cuisine continues to thrive—bridging local roots with global opportunities through passion, knowledge, and innovation. ✨

𝗖𝗛𝗘𝗙𝗦 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗔𝗹𝘂𝗺𝗻𝗶:

Meet Ms. Princess, a graduate of 𝑩𝒂𝒄𝒉𝒆𝒍𝒐𝒓 𝒐𝒇 𝑺𝒄𝒊𝒆𝒏𝒄𝒆 𝒊𝒏 𝑯𝒐𝒕𝒆𝒍 𝒂𝒏𝒅 𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑴𝒂𝒏𝒂𝒈𝒆𝒎𝒆𝒏𝒕 in 2019, who is now currently based in the United States of America.

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𝗕𝗲𝗲 𝗼𝗻𝗲 𝗼𝗳 𝘂𝘀! 🐝🐝🐝

For further information, please get in touch with the Scholarship, Admission, and Marketing offices at:
📞 221-8090 local 145 or 126
📲 09324065532 / 09553502779
💌 [email protected]
💌 [email protected]

𝙀𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙗𝙖 𝙠𝙖? 𝙈𝙖𝙨 𝙚𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙢𝙞!
𝙎𝙚𝙚 𝙮𝙤𝙪 𝙨𝙤𝙤𝙣 𝙝𝙚𝙧𝙚 𝙖𝙩 𝙐𝙄𝘾!

𝗜𝗻 𝗣𝗵𝗼𝘁𝗼𝘀: 𝗗𝗮𝘆 𝟮 𝗼𝗳 𝗕𝘂𝘄𝗮𝗻 𝗻𝗴 𝗞𝗮𝗹𝘂𝘁𝗼𝗻𝗴 𝗣𝗶𝗹𝗶𝗽𝗶𝗻𝗼 🇵🇭🔥

Day 2 unfolds with a rich showcase of regional pride and culinary heritage as the provinces of Davao take centre stage 🇵🇭

From the distinct flavors of Davao Occidental, Davao de Oro, Davao del Norte, Davao Oriental, and Davao City, each province presents its own story through traditional Kalutong Pilipino—highlighting local ingredients, time-honored cooking methods, and cultural identity passed down through generations.

Each dish serves as a tribute to the uniqueness of every province—demonstrating how Filipino cuisine is deeply rooted in place, history, and community. From coastal specialities to highland delicacies, the diversity of flavours truly reflects the richness of the Davao Region’s culinary landscape.

For the UIC CHEFS students, this experience offers a deeper connection to regional gastronomy—expanding their appreciation of how local traditions continue to shape and define Filipino cuisine today.

More than a feast—it is a celebration of heritage, unity, and the flavours that proudly represent every Davaoeño table. ✨

𝗖𝗛𝗘𝗙𝗦 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗔𝗹𝘂𝗺𝗻𝗶:

Meet Ms. Jessa, a graduate of 𝑩𝒂𝒄𝒉𝒆𝒍𝒐𝒓 𝒐𝒇 𝑺𝒄𝒊𝒆𝒏𝒄𝒆 𝒊𝒏 𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏 𝒂𝒏𝒅 𝑫𝒊𝒆𝒕𝒆𝒕𝒊𝒄𝒔 in 2017, and a Registered Nutritionist-Dietitian, who is now currently based in Australia.

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𝗕𝗲𝗲 𝗼𝗻𝗲 𝗼𝗳 𝘂𝘀! 🐝🐝🐝

For further information, please get in touch with the Scholarship, Admission, and Marketing offices at:
📞 221-8090 local 145 or 126
📲 09324065532 / 09553502779
💌 [email protected]
💌 [email protected]

𝙀𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙗𝙖 𝙠𝙖? 𝙈𝙖𝙨 𝙚𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙢𝙞!
𝙎𝙚𝙚 𝙮𝙤𝙪 𝙨𝙤𝙤𝙣 𝙝𝙚𝙧𝙚 𝙖𝙩 𝙐𝙄𝘾!

𝗜𝗻 𝗣𝗵𝗼𝘁𝗼𝘀: 𝗗𝗮𝘆 𝟭 𝗼𝗳 𝗕𝘂𝘄𝗮𝗻 𝗻𝗴 𝗞𝗮𝗹𝘂𝘁𝗼𝗻𝗴 𝗣𝗶𝗹𝗶𝗽𝗶𝗻𝗼 🇵🇭🔥

A vibrant celebration of Filipino culinary excellence comes alive at Buwan ng Kalutong Pilipino 🇵🇭

With the powerful theme “𝑪𝒐𝒏𝒏𝒆𝒄𝒕𝒆𝒅 𝒃𝒚 𝑻𝒂𝒔𝒕𝒆: 𝑻𝒉𝒆 𝑭𝒊𝒍𝒊𝒑𝒊𝒏𝒐 𝑭𝒐𝒐𝒅 𝒊𝒏 𝒕𝒉𝒆 𝑭𝒍𝒂𝒗𝒐𝒓𝒔 𝒐𝒇 𝑨𝑺𝑬𝑨𝑵,” the event at Ayala Malls Abreeza showcased the bold diversity, deep heritage, and cross-cultural influence of Filipino cuisine across ASEAN nations. Every presentation reflected how food goes beyond flavor—it tells stories, preserves tradition, and builds bridges between cultures.

As attendees, the students from the College of Human Environmental Sciences and Food Studies of the University of the Immaculate Conception witnessed this dynamic celebration firsthand. The experience ignited deeper appreciation and understanding of how Filipino cuisine continues to evolve and make its mark in the ASEAN culinary landscape.

More than an event—it was a powerful celebration of identity, culture, and unity expressed through every taste, aroma, and story. ✨

𝗖𝗛𝗘𝗙𝗦 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗔𝗹𝘂𝗺𝗻𝗶:

Meet 𝗦𝗶𝗿 𝗣𝗮𝗼𝗹𝗼, a graduate of 𝑩𝒂𝒄𝒉𝒆𝒍𝒐𝒓 𝒐𝒇 𝑺𝒄𝒊𝒆𝒏𝒄𝒆 𝒊𝒏 𝑯𝒐𝒕𝒆𝒍, 𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝒂𝒏𝒅 𝑰𝒏𝒔𝒕𝒊𝒕𝒖𝒕𝒊𝒐𝒏 𝑴𝒂𝒏𝒂𝒈𝒆𝒎𝒆𝒏𝒕 from the University of the Immaculate Conception in 2016, who is now currently based in Australia.

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𝗕𝗲𝗲 𝗼𝗻𝗲 𝗼𝗳 𝘂𝘀! 🐝🐝🐝

For further information, please get in touch with the Scholarship, Admission, and Marketing offices at:
📞 221-8090 local 145 or 126
📲 09324065532 / 09553502779
💌 [email protected]
💌 [email protected]

𝙀𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙗𝙖 𝙠𝙖? 𝙈𝙖𝙨 𝙚𝙭𝙘𝙞𝙩𝙚𝙙 𝙣𝙖 𝙢𝙞!
𝙎𝙚𝙚 𝙮𝙤𝙪 𝙨𝙤𝙤𝙣 𝙝𝙚𝙧𝙚 𝙖𝙩 𝙐𝙄𝘾!

𝙈𝙖𝙗𝙪𝙝𝙖𝙮 𝙪𝙜 𝙈𝙖𝙙𝙖𝙮𝙖𝙬, 𝙎𝙩𝙞𝙣𝙜𝙚𝙧𝙨! 🐝

📸 𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒 || 𝐘𝐨𝐮𝐧𝐠 𝐂𝐡𝐞𝐟𝐬 𝐎𝐟𝐟𝐢𝐜𝐞𝐫𝐬 & 𝐌𝐞𝐦𝐛𝐞𝐫𝐬 𝐎𝐚𝐭𝐡𝐭𝐚𝐤𝐢𝐧𝐠 𝟐𝟎𝟐𝟔

On 𝐀𝐩𝐫𝐢𝐥 𝟏𝟔, 𝟐𝟎𝟐𝟔, the first set of Young Chefs officers and members officially took their oath at the Sta. Lucia Mall Convention Center, Davao City. The ceremony marked a significant milestone as emerging student leaders stepped forward to begin their journey of service, leadership, and excellence in the culinary field.

One of the participating schools was the 𝐔𝐈𝐂 𝐂𝐇𝐄𝐅𝐒, proudly represented by 𝐘. 𝐏𝐚𝐥𝐢𝐜𝐭𝐞, who took the oath as a Board Member, and 𝐗. 𝐆𝐮𝐭𝐢𝐞𝐫𝐫𝐞𝐳, who took the oath as a Member, alongside fellow officers and members from different institutions across the region.

More than a formal ceremony, the oathtaking symbolized a shared commitment to growth, collaboration, and passion for the culinary arts. As they embark on this new chapter, may each Young Chef continue to lead with purpose, inspire others, and strive for excellence in every endeavor.

𝙈𝙖𝙗𝙪𝙝𝙖𝙮 𝙪𝙜 𝙈𝙖𝙙𝙖𝙮𝙖𝙬, 𝙎𝙩𝙞𝙣𝙜𝙚𝙧𝙨! 🐝

📸 𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒 || 𝐆𝐥𝐨𝐛𝐚𝐥 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐮𝐦𝐦𝐢𝐭 𝟐𝟎𝟐𝟔

The 𝐆𝐥𝐨𝐛𝐚𝐥 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐮𝐦𝐦𝐢𝐭 𝟐𝟎𝟐𝟔, held last 𝐀𝐩𝐫𝐢𝐥 𝟏𝟔, 𝟐𝟎𝟐𝟔 at the 𝐒𝐭𝐚. 𝐋𝐮𝐜𝐢𝐚 𝐌𝐚𝐥𝐥 𝐂𝐨𝐧𝐯𝐞𝐧𝐭𝐢𝐨𝐧 𝐂𝐞𝐧𝐭𝐞𝐫, 𝐁𝐮𝐡𝐚𝐧𝐠𝐢𝐧, 𝐃𝐚𝐯𝐚𝐨 𝐂𝐢𝐭𝐲, brought together passionate individuals from the culinary and hospitality field for a day of learning, inspiration, and collaboration. The event featured renowned chefs and industry professionals who shared their expertise, insights, and experiences—offering participants a deeper understanding of global culinary standards and emerging trends in the industry.

The summit became a space where passion met purpose, as participants immersed themselves in meaningful discussions and shared experiences with distinguished chefs and industry professionals. It offered a deeper appreciation of the evolving culinary landscape while inspiring students to refine their skills, think creatively, and embrace excellence in their chosen field. Truly, it was a day of learning, connection, and inspiration that will continue to shape future culinary journeys.

𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒 || 𝐏𝐈𝐋𝐎𝐓-𝐇𝐑𝐓 𝐏𝐫𝐨𝐠𝐫𝐚𝐦 𝐂𝐥𝐨𝐬𝐢𝐧𝐠 𝐂𝐞𝐫𝐞𝐦𝐨𝐧𝐲 𝐚𝐭 𝐀𝐭𝐦𝐚 𝐉𝐚𝐲𝐚 𝐂𝐚𝐭𝐡𝐨𝐥𝐢𝐜 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲 𝐨𝐟 𝐈𝐧𝐝𝐨𝐧𝐞𝐬𝐢𝐚 🎓🇮🇩

The participants, faculty members, and organizers successfully concluded the 𝙋𝙄𝙇𝙊𝙏-𝙃𝙍𝙏 𝙋𝙧𝙤𝙜𝙧𝙖𝙢, marking the end of a meaningful and enriching experience held at Atma Jaya Catholic University.

Throughout the program, participants engaged in a range of academic and collaborative activities that fostered learning, cultural exchange, and professional growth.

The program featured the following highlights:

✅ Interactive seminars and discussions
✅ Cultural and academic exchange activities
✅ Collaborative learning sessions
✅ Strengthening international partnerships

These experiences provided participants with valuable insights, practical knowledge, and a deeper appreciation of global collaboration in education and industry.

As the program comes to a close, it reflects a shared commitment to excellence, partnership, and continuous learning. This milestone strengthens the connection between institutions and inspires future opportunities for growth and innovation. 🌱🌏