Global Voyage Assessment and Learning Center Inc.

05/08/2026

Our pride Raphael Russ Celosia is brewing with every pour and every step of this journey at DTI-Negros Oriental’s Dumaguete Coffee Festival (DCF) held at Robinson Place Dumaguete last month of July.
Making it to the semifinals alongside talented and experienced baristas in Negros, Bacolod and Cebu is never easy, but your relentless drive and love for the craft have brought you this far.
Win or lose, you've inspired us every step of the way and we couldn't be prouder.

28/07/2026

25/07/2026

Go Raphael Russ Celosia make every pour count!

It’s our first time joining this year’s Dumaguete Coffee Festival Latte Art Competition, and we’re proud to show our full support for our Barista RJ as he brews and pours his way toward success.

23/07/2026

Congratulations to our amazing batch of TESDA’s Training for Work Scholarship Program (TWSP) scholars! Your hard work and determination have made all of us at Voyage Assessment and Learning Center, Inc very proud!

Our heartfelt thanks to Sir Ruel Garcia Lumagod for your patience, dedication, and guidance throughout this journey. Special thanks as well to Divine Light College (ADLC) Assessment Center and our assessor, Ms. Van Requireme, for being part of our scholars' success.

Congratulations once again, and may this achievement open more opportunities for your future!

18/07/2026

Today marks the end of our TESDA Cookery Class under the TWSP Scholarship—a milestone that also marks the beginning of something greater.

As we complete our 40 days of training, we choose to celebrate with kindness and generosity by giving back to the sea and the community that warmly welcomed and supported us throughout this journey.

This experience has not only equipped us with valuable culinary skills but has also reminded us of the importance of serving others and caring for our environment. Thank you to everyone who made this journey meaningful. Here's to new beginnings, grateful hearts, and a commitment to making a positive difference wherever we go.

18/06/2026

𝐁𝐎𝐇𝐎𝐋𝐀𝐍𝐎 𝐄𝐆𝐆𝐏𝐋𝐀𝐍𝐓 𝐒𝐀𝐋𝐀𝐃
How can a grilled and peeled eggplant be this beautiful? This salad with simple ingredients but thoughtfully prepared, not only showcases the well-loved Boholano eggplant salad, but it also elevates both the experience and the flavor.

With rich coconut milk as its main sauce, eggplant paired with garden-fresh vegetables, and a delicate dash of Asin Tibuok is a delightful surprise!

16/06/2026

𝟐𝟎𝟐𝟔 𝑭𝑳𝑨𝑰𝑹 𝑴𝑶𝑶𝑹𝑬 𝑴𝑰𝑿𝑶𝑳𝑶𝑮𝒀 / 𝑻𝑨𝑳𝑲𝑰𝑵𝑮 𝑩𝑨𝑹𝑻𝑬𝑵𝑫𝑬𝑹 𝑪𝑯𝑨𝑳𝑳𝑬𝑵𝑮𝑬

We proudly carry the spirit of showmanship and charm as we represent our school and the island of Bohol in the beautiful island of Negros, celebrating its rich natural beauty, vibrant culture, and warm & gentle hospitality at the 2026 Flair Moore Talking Bartender/Mixology Challenge in Dumaguete City.

So bring the flair, own the moment, and make us proud Raphael Russ Celosia!

16/06/2026

Introduction to Wine Service & Handling is taught here! As part of fine dining service, understanding the essentials of wine is an important foundation for hospitality professionals. Students are introduced to the basic types of wine, proper wine presentation, ideal serving temperatures, suitable glassware, and the principles of food and wine pairing. These fundamentals help create a memorable dining experience and ensure professional service standards.

14/06/2026

CORN PUDDING
with Mango Glaze

Quite messy on the outside, but the suave sweetness on the inside makes this dish the perfect dessert to cap off a satisfying meal.

Every spoonful offers a delightful contrast of creamy richness and tender corn kernels, making it a comforting delicacy that captures the warmth and creativity of Boholano culinary traditions.

11/06/2026

𝑽𝒆𝒍𝒐𝒖𝒕𝒆́ 𝒅𝒆 𝑴𝒂𝒊̈𝒔 𝒂̀ 𝒍𝒂 𝑩𝒐𝒉𝒐𝒍𝒂𝒏𝒂

Inspired by the beloved Boholano classic Tinolang Manok Bisaya, this dish reimagines a cherished taste of home through contemporary culinary techniques made by our Ms Analyn, Batch 4 of our Cookery Class under the TWSP.

Transforming native chicken, lemongrass, malunggay, and sweet corn into a silky velouté that preserves the comforting aroma and flavors of the traditional soup, this indeed is a tribute to Bohol's culinary heritage, elevating the dining experience and honoring tradition while embracing innovation.