14/09/2026
FIVE-DAY SPECIALTY CUISINE ENHANCEMENT PROGRAM
In line with the continuing commitment of the John B. Lacson Foundation Maritime University, Inc. – Technical-Vocational Center (JBLFMU-TVC), Molo to strengthen the competencies, confidence, and employability of its trainees, the Technical-Vocational Center proposes the implementation of a Five (5)-Day Specialty Cuisine Enhancement Program for qualified 10-Month IBSCM placement passers who are being considered for employment with Eastern Pacific Shipping (Philippines), Inc.
As part of this initiative, the trainees will undergo specialized, hands-on training in Mediterranean Cuisine, with emphasis on Italian, Greek, and Spanish cuisine, at Trattoria D’Amore Italian Restaurant, located in Santo Niño Sur, Villa Arevalo District, Iloilo City.
The program will be facilitated by Chef Michele Dona, Chef and Resource Person of Trattoria D’Amore, who will provide industry-based knowledge, techniques, and practical training in the preparation and cooking of various Italian and Mediterranean dishes. The hands-on sessions will expose the trainees to professional kitchen operations and enhance their ability to apply proper culinary techniques, food preparation methods, sanitation practices, and kitchen standards.
The training activities will also be observed and evaluated by Capt. Rommel Andan, Manager of Eastern Pacific Shipping (Philippines), Inc. His participation will provide an industry-based perspective in assessing the trainees’ overall performance, particularly their food preparation skills, cooking techniques, kitchen discipline, sanitation and safety practices, teamwork, professionalism, adaptability, and ability to execute dishes in accordance with industry standards.
This collaborative initiative between the JBLFMU-TVC, Trattoria D’Amore, and Eastern Pacific Shipping (Philippines), Inc. aims to strengthen the connection between competency-based training and actual industry requirements. It provides qualified placement passers with valuable exposure to professional culinary practices while allowing industry representatives to observe and assess their readiness for employment.
Through this program, JBLFMU-TVC seeks to further develop the trainees’ technical competence, confidence, discipline, and professional work attitude, preparing them for greater opportunities in the maritime hospitality and shipboard catering industry.
Ultimately, the Five-Day Specialty Cuisine Enhancement Program aims to equip qualified placement passers with enhanced culinary competencies and industry-ready skills, contributing to their successful employment and future advancement as competent, confident, and industry-ready Lacsonian maritime hospitality professionals.