STI College Sta. Cruz THM

𝐇𝐌𝟐𝟎𝟐-𝐁 | 𝐀𝐥𝐜𝐨𝐡𝐨𝐥𝐢𝐜 𝐁𝐞𝐯𝐞𝐫𝐚𝐠𝐞𝐬 𝐈𝐈: 𝐖𝐢𝐧𝐞 & 𝐖𝐢𝐧𝐞 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 🍷✨

𝗙𝘂𝗻𝗱𝗮𝗺𝗲𝗻𝘁𝗮𝗹𝘀 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗦𝗲𝗿𝘃𝗶𝗰𝗲 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀
🗓️ April 8, 2026
Elegance in every pour, precision in every step 🍷✨ HM202-B students explored the fundamentals of wine tasting and service through a hands-on laboratory session.
From identifying the characteristics of red, white, and sparkling wines to practicing proper handling and serving techniques, students gained a deeper understanding of standard wine service protocols. The activity emphasized the importance of presentation, etiquette, and attention to detail in delivering a refined dining experience.
Through this experience, students developed greater appreciation for the art of wine service—strengthening their skills in providing professional and elevated customer service in the hospitality industry. 🍽️✨



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙞𝙘𝙚

𝐇𝐌𝟐𝟎𝟐-𝐀 | 𝐀𝐥𝐜𝐨𝐡𝐨𝐥𝐢𝐜 𝐁𝐞𝐯𝐞𝐫𝐚𝐠𝐞𝐬 𝐈𝐈: 𝐖𝐢𝐧𝐞 & 𝐖𝐢𝐧𝐞 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 🍷✨

𝗙𝘂𝗻𝗱𝗮𝗺𝗲𝗻𝘁𝗮𝗹𝘀 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗦𝗲𝗿𝘃𝗶𝗰𝗲 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀
🗓️ April 8, 2026
A refined introduction to the art of wine service 🍷✨ HM202-A students explored the fundamentals of wine appreciation through hands-on tasting and service techniques.
Students were introduced to different types of wine—red, white, and sparkling—while learning how flavors interact through food pairing. Alongside this, they practiced proper wine service, from presenting and opening the bottle to pouring with precision and professionalism, following standard sommelier techniques.
Through this experience, students developed a deeper understanding of wine, enhanced their sensory evaluation skills, and strengthened their confidence in delivering polished and professional beverage service. 🍽️✨



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚

𝐇𝐌𝟏𝟎𝟐-𝐀 | 𝐏𝐫𝐚𝐜𝐭𝐢𝐜𝐚𝐥 𝐄𝐱𝐚𝐦 🍽️🔥

𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀 𝗮𝗻𝗱 𝗕𝗮𝘀𝗶𝗰 𝗙𝗼𝗼𝗱 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻
🗓️ March 19, 24 & 25, 2026
From preparation to presentation, every plate tells a story 🔥 HM102-A students took on their Midterm Practical Examination by preparing a variety of dishes that showcased their learnings in stocks, sauces, meat, poultry, finfish, and shellfish.
Each group was challenged to produce three dishes, applying proper culinary techniques, organization, and teamwork in executing their recipes. Through careful preparation and plating, students demonstrated their understanding of fundamental cooking principles while maintaining quality and consistency in every dish. 🍲✨



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚

𝐇𝐌𝟐𝟎𝟐-𝐁 | 𝐍𝐨𝐫𝐭𝐡 𝐀𝐦𝐞𝐫𝐢𝐜𝐚, 𝐋𝐚𝐭𝐢𝐧 𝐀𝐦𝐞𝐫𝐢𝐜𝐚, 𝐄𝐚𝐬𝐭𝐞𝐫𝐧 𝐄𝐮𝐫𝐨𝐩𝐞 & 𝐀𝐟𝐫𝐢𝐜𝐚 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐂𝐮𝐢𝐬𝐢𝐧𝐞 🌍🍽️

𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝗶𝘀𝗶𝗻𝗲𝘀 𝘄𝗶𝘁𝗵 𝗙𝗼𝗼𝗱 𝗦𝘁𝘆𝗹𝗶𝗻𝗴 𝗮𝗻𝗱 𝗗𝗲𝘀𝗶𝗴𝗻
🗓️ March 23, 2026
Flavors from around the world came to life as HM202-B students took on their Midterms Practical Examination in International Cuisines 🌍✨
Working in groups, students prepared and plated a variety of global dishes inspired by North America, Latin America, Eastern Europe, and Africa. From 𝗣𝗶𝗲𝗿𝗼𝗴𝗶 𝗮𝗻𝗱 𝗖𝘀𝗶𝗿𝗸𝗲 𝗣𝗮𝗽𝗿𝗶𝗸á𝘀 to 𝗘𝘀𝗰𝗮𝗯𝗲𝗰𝗵𝗲 𝗱𝗲 𝗣𝗲𝘀𝗰𝗮𝗱𝗼 and 𝗣𝗹𝗮𝗻𝘁𝗮𝗶𝗻 𝘄𝗶𝘁𝗵 𝗠𝗲𝗮𝘁 𝗦𝘁𝗲𝘄 🍲🔥, each plate reflected careful preparation, teamwork, and attention to presentation.
Through this hands-on experience, students strengthened their culinary techniques, improved kitchen coordination, and deepened their appreciation for diverse food cultures—proving that learning becomes more meaningful when experienced in action. 🍽️✨



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙥𝙞𝙩𝙖𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝗽, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝗲

𝐇𝐌𝟐𝟎𝟐-𝐀 | 𝐍𝐨𝐫𝐭𝐡 𝐀𝐦𝐞𝐫𝐢𝐜𝐚, 𝐋𝐚𝐭𝐢𝐧 𝐀𝐦𝐞𝐫𝐢𝐜𝐚, 𝐄𝐚𝐬𝐭𝐞𝐫𝐧 𝐄𝐮𝐫𝐨𝐩𝐞 & 𝐀𝐟𝐫𝐢𝐜𝐚 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐂𝐮𝐢𝐬𝐢𝐧𝐞 🌍🍽️

𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝗶𝘀𝗶𝗻𝗲𝘀 𝘄𝗶𝘁𝗵 𝗙𝗼𝗼𝗱 𝗦𝘁𝘆𝗹𝗶𝗻𝗴 𝗮𝗻𝗱 𝗗𝗲𝘀𝗶𝗴𝗻
🗓️ March 19, 2026
A global culinary journey on a plate 🌍✨ HM202-A students explored International Cuisines through hands-on preparation and food styling, bringing flavors from North America, Latin America, Eastern Europe, and Africa into life.
Divided into groups, students prepared a variety of international dishes such as 𝗞𝗼𝘁𝗹𝗲𝘁𝗶 𝗣𝗼 𝗞𝗶𝗲𝘃𝘀𝗸𝗶, 𝗖𝗿𝗲𝗮𝗺 𝗼𝗳 𝗚𝗮𝗿𝗹𝗶𝗰 𝗦𝗼𝘂𝗽, 𝗘𝘀𝗰𝗮𝗯𝗲𝗰𝗵𝗲 𝗱𝗲 𝗣𝗲𝘀𝗰𝗮𝗱𝗼, 𝗣𝗹𝗮𝗻𝘁𝗮𝗶𝗻 𝗮𝗻𝗱 𝗠𝗲𝗮𝘁 𝗦𝘁𝗲𝘄, and 𝗖𝘀𝗶𝗿𝗸𝗲 𝗣𝗮𝗽𝗿𝗶𝗸á𝘀 🍲🔥 With focus, teamwork, and adaptability, they successfully followed procedures and brought each dish to life through proper ex*****on and creative presentation.
A true showcase of teamwork, adaptability, and culinary creativity—serving global flavors with skill and style! 🍽️✨



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝗽, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝗲

𝐇𝐌𝟐𝟎𝟐-𝐀 | 𝐌𝐨𝐜𝐤𝐭𝐚𝐢𝐥 & 𝐂𝐨𝐜𝐤𝐭𝐚𝐢𝐥 𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧 🍹🍸

𝗙𝘂𝗻𝗱𝗮𝗺𝗲𝗻𝘁𝗮𝗹𝘀 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗦𝗲𝗿𝘃𝗶𝗰𝗲 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀
🗓️ March 4, 2026
Shaken, stirred, and skillfully crafted ✨ HM202-A students explored the art of beverage preparation through hands-on laboratory activities featuring both mocktails and cocktails. 🍹
Divided into groups, they first created non-alcoholic drinks with unique flavor combinations and visually appealing presentations, followed by performing flair bartending tricks. For the final activity, students individually prepared cocktails using assigned alcohol bases such as gin, vodka, rum, tequila, whisky, and brandy, presenting their creations with confidence and creativity. 🩵



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝗽, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚

𝐇𝐌𝟏𝟎𝟐-𝐁 | 𝐒𝐚𝐮𝐜𝐞𝐬, 𝐌𝐞𝐚𝐭, 𝐚𝐧𝐝 𝐏𝐨𝐮𝐥𝐭𝐫𝐲 🍖🍗🥣

𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀 𝗮𝗻𝗱 𝗕𝗮𝘀𝗶𝗰 𝗙𝗼𝗼𝗱 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻
🗓️ March 5, 2026
Pressure on, pans ready 🔥 HM102-B students stepped into the kitchen for their first midterm laboratory, showcasing their skills in preparing sauces, meat, and poultry dishes.
Each group was challenged to produce three components—a sauce, a meat dish, and a poultry dish—within a limited time, testing their coordination, technique, and efficiency. Despite the fast-paced environment and unexpected challenges, students remained resilient, worked as a team, and successfully completed their dishes with proper ex*****on and presentation. 🍽️✨
Through this experience, students strengthened their kitchen discipline, adaptability, and time management—proving that even under pressure, great dishes are achieved through teamwork and determination. 👨‍🍳🔥



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚

𝐇𝐌𝟏𝟎𝟐-𝐀 | 𝐒𝐭𝐨𝐜𝐤𝐬, 𝐒𝐚𝐮𝐜𝐞𝐬, 𝐌𝐞𝐚𝐭, 𝐏𝐨𝐮𝐥𝐭𝐫𝐲, 𝐅𝐢𝐧𝐟𝐢𝐬𝐡 & 𝐒𝐡𝐞𝐥𝐥𝐟𝐢𝐬𝐡 🍲🐟

𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀 𝗮𝗻𝗱 𝗕𝗮𝘀𝗶𝗰 𝗙𝗼𝗼𝗱 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻
🗓️ March 3 & 6, 2026
Built from the basics, plated with purpose 🔥🍽️ HM102-A students brought their knowledge to life by preparing a variety of dishes centered on stocks, sauces, meat, poultry, finfish, and shellfish.
Across two laboratory sessions, students applied fundamental cooking techniques—from proper stock preparation to handling proteins with precision—while ensuring each dish met both quality and presentation standards. The shift from multiple dishes to a more focused single-dish task allowed them to refine their ex*****on, improve consistency, and better understand the role of technique in achieving well-balanced results.
Through every plate served, students strengthened their mastery of kitchen fundamentals and learned that great dishes always begin with strong foundations. 👨‍🍳✨



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚

𝐑𝐎𝐂𝐊𝐄𝐓 𝐋𝐀𝐍𝐃 𝐓𝐎 𝐅𝐔𝐍 𝐋𝐀𝐍𝐃: 𝐊𝐢𝐝’𝐬 𝐉𝐨𝐲 𝐅𝐞𝐬𝐭 🚀🎡

𝗖𝗮𝘁𝗲𝗿𝗶𝗻𝗴 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁
🗓️ March 9, 2026
HM302 students (Group 1) successfully brought their event concept to life through “𝙍𝙤𝙘𝙠𝙚𝙩 𝙇𝙖𝙣𝙙 𝙩𝙤 𝙁𝙪𝙣 𝙇𝙖𝙣𝙙: 𝙆𝙞𝙙’𝙨 𝙅𝙤𝙮 𝙁𝙚𝙨𝙩” under the guidance of 𝗠𝗿. 𝗔𝗹𝗯𝗲𝗿𝘁 𝗠𝗶𝗿𝗮𝘀. 👨‍🍳
The event combined fun and learning as children explored basic concepts of the solar system through engaging games and interactive activities. 🌌✨ From planning and preparation to ex*****on and coordination, the students demonstrated their skills in event management, teamwork, and creativity.
Each detail—from the setup to the flow of activities—reflected their dedication to creating a meaningful and enjoyable experience for the participants. 💫
A successful celebration of learning, creativity, and hospitality in action. 👨‍🍳🚀



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚

𝐇𝐌𝟭𝟬𝟮-𝐀 | 𝐏𝐫𝐚𝐜𝐭𝐢𝐜𝐚𝐥 𝐄𝐱𝐚𝐦

𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀 𝗮𝗻𝗱 𝗕𝗮𝘀𝗶𝗰 𝗙𝗼𝗼𝗱 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻
🗓️ February 13, 2026
HM102-A successfully completed their practical examination by preparing recipes that applied two to three cooking techniques, demonstrating the skills they developed throughout the term.
Following proper grooming inspection and structured group roles, students showed discipline, coordination, and responsibility in the kitchen laboratory. They also completed an individual assessment on three knife cuts, highlighting precision and technical competence.
More than a graded requirement, the activity strengthened their teamwork, confidence, and foundational culinary skills. 🔥



| 𝘾𝙡𝙪𝙗 𝙤𝙛 𝙃𝙤𝙨𝙥𝙞𝙩𝙖𝙡𝙞𝙩𝙮, 𝙀𝙣𝙩𝙧𝙚𝙥𝙧𝙚𝙣𝙚𝙪𝙧𝙨𝙝𝙞𝙥, 𝙖𝙣𝙙 𝙁𝙤𝙤𝙙 𝙎𝙚𝙧𝙫𝙞𝙘𝙚