St. Mary's College of Tagum - Hospitality Management Program

𝗢𝗙𝗙𝗜𝗖𝗜𝗔𝗟 𝗢𝗣𝗘𝗡𝗜𝗡𝗚 𝗢𝗙 𝗖𝗟𝗔𝗦𝗦𝗘𝗦
Academic Year 2026–2027

Basic Education Department
June 8, 2026

College Programs
June 10, 2026

Graduate Education Program
June 13, 2026

𝗘𝗡𝗥𝗢𝗟𝗟𝗠𝗘𝗡𝗧 𝗜𝗦 𝗦𝗧𝗜𝗟𝗟 𝗢𝗡𝗚𝗢𝗜𝗡𝗚

Enroll now and be part of the SMCTI community for Academic Year 2026–2027.

See you, Ignacian Marians!

𝐅𝐀𝐑𝐈𝐍𝐀𝐂𝐄𝐎𝐔𝐒 𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒: 𝐎𝐑𝐈𝐆𝐈𝐍𝐀𝐋 𝐏𝐀𝐒𝐓𝐀 & 𝐏𝐎𝐓𝐀𝐓𝐎

First-year students were guided in the preparation of fresh-original pasta and potato-based dishes while developing essential culinary competencies through a demonstrative collaborative and outcomes-based Team Teaching instruction strategy in the Kitchen Essentials and Basic Food Preparation (HPC1) course, through the combined expertise of chef-instructors 𝐌𝐫. 𝐑𝐲𝐚𝐧 𝐉. 𝐇𝐢𝐛𝐚𝐲𝐚, 𝐌𝐬. 𝐋𝐢𝐛𝐛𝐲 𝐌𝐚𝐞 𝐌. 𝐂𝐚𝐥𝐢𝐩𝐮𝐬𝐚𝐧, and 𝐌𝐬. 𝐒𝐡𝐞𝐫𝐲 𝐉𝐨𝐲 𝐀. 𝐏𝐚𝐥𝐨𝐦𝐚𝐭𝐚.

The Team Teaching approach strengthens instructional delivery by integrating varied industry knowledge, teaching techniques, and practical demonstrations, allowing students to gain deeper understanding and hands-on mastery of kitchen fundamentals.

This collaborative strategy also promotes active learning, immediate feedback, and closer mentoring among learners. Aligned with the principles of Outcomes-Based Education (OBE), the activity focused on developing measurable skills, technical competence, creativity, teamwork, and professionalism among students. Through guided performance tasks and practical application, students were able to demonstrate learning outcomes expected from future hospitality professionals under the instruction and supervision of the chef-instructors.

𝘩𝘰𝘴𝘱𝘪𝘵𝘪𝘶𝘮 𝘦𝘴𝘵 𝘱𝘰𝘱𝘶𝘭𝘶𝘴

𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒 - 𝐏𝐀𝐑𝐓 𝟑 | 𝐅𝐑𝐄𝐒𝐇 𝐏𝐀𝐒𝐓𝐀 & 𝐏𝐎𝐓𝐀𝐓𝐎 𝐓𝐄𝐀𝐌 𝐓𝐄𝐀𝐂𝐇𝐈𝐍𝐆

Demonstrating collaborative and outcomes-based instruction, the Hospitality Management Program implemented its Team Teaching strategy in the Kitchen Essentials and Basic Food Preparation (HPC1) course. Through the combined expertise of chef-instructors 𝐌𝐫. 𝐑𝐲𝐚𝐧 𝐉. 𝐇𝐢𝐛𝐚𝐲𝐚, 𝐌𝐬. 𝐋𝐢𝐛𝐛𝐲 𝐌𝐚𝐞 𝐌. 𝐂𝐚𝐥𝐢𝐩𝐮𝐬𝐚𝐧, and 𝐌𝐬. 𝐒𝐡𝐞𝐫𝐲 𝐉𝐨𝐲 𝐀. 𝐏𝐚𝐥𝐨𝐦𝐚𝐭𝐚, first-year students were guided in the preparation of fresh pasta and potato-based dishes while developing essential culinary competencies.

The Team Teaching approach strengthens instructional delivery by integrating varied industry knowledge, teaching techniques, and practical demonstrations, allowing students to gain deeper understanding and hands-on mastery of kitchen fundamentals.

This collaborative strategy also promotes active learning, immediate feedback, and closer mentoring among learners. Aligned with the principles of Outcomes-Based Education (OBE), the activity focused on developing measurable skills, technical competence, creativity, teamwork, and professionalism among students. Through guided performance tasks and practical application, students were able to demonstrate learning outcomes expected from future hospitality professionals under the instruction and supervision of the chef-instructors.

𝘩𝘰𝘴𝘱𝘪𝘵𝘪𝘶𝘮 𝘦𝘴𝘵 𝘱𝘰𝘱𝘶𝘭𝘶𝘴

𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒 - 𝐏𝐀𝐑𝐓 𝟐 | 𝐅𝐑𝐄𝐒𝐇 𝐏𝐀𝐒𝐓𝐀 & 𝐏𝐎𝐓𝐀𝐓𝐎 𝐓𝐄𝐀𝐌 𝐓𝐄𝐀𝐂𝐇𝐈𝐍𝐆

Demonstrating collaborative and outcomes-based instruction, the Hospitality Management Program implemented its Team Teaching strategy in the Kitchen Essentials and Basic Food Preparation (HPC1) course. Through the combined expertise of chef-instructors 𝐌𝐫. 𝐑𝐲𝐚𝐧 𝐉. 𝐇𝐢𝐛𝐚𝐲𝐚, 𝐌𝐬. 𝐋𝐢𝐛𝐛𝐲 𝐌𝐚𝐞 𝐌. 𝐂𝐚𝐥𝐢𝐩𝐮𝐬𝐚𝐧, and 𝐌𝐬. 𝐒𝐡𝐞𝐫𝐲 𝐉𝐨𝐲 𝐀. 𝐏𝐚𝐥𝐨𝐦𝐚𝐭𝐚, first-year students were guided in the preparation of fresh pasta and potato-based dishes while developing essential culinary competencies.

The Team Teaching approach strengthens instructional delivery by integrating varied industry knowledge, teaching techniques, and practical demonstrations, allowing students to gain deeper understanding and hands-on mastery of kitchen fundamentals.

This collaborative strategy also promotes active learning, immediate feedback, and closer mentoring among learners. Aligned with the principles of Outcomes-Based Education (OBE), the activity focused on developing measurable skills, technical competence, creativity, teamwork, and professionalism among students. Through guided performance tasks and practical application, students were able to demonstrate learning outcomes expected from future hospitality professionals under the instruction and supervision of the chef-instructors.

𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒-𝐏𝐀𝐑𝐓 𝟏 | 𝐏𝐀𝐒𝐓𝐀 & 𝐏𝐎𝐓𝐀𝐓𝐎 𝐓𝐄𝐀𝐌 𝐓𝐄𝐀𝐂𝐇𝐈𝐍𝐆

Demonstrating collaborative and outcomes-based instruction, the Hospitality Management Program implemented its Team Teaching strategy in the Kitchen Essentials and Basic Food Preparation (HPC1) course. Through the combined expertise of chef-instructors 𝐌𝐫. 𝐑𝐲𝐚𝐧 𝐉. 𝐇𝐢𝐛𝐚𝐲𝐚, 𝐌𝐬. 𝐋𝐢𝐛𝐛𝐲 𝐌𝐚𝐞 𝐌. 𝐂𝐚𝐥𝐢𝐩𝐮𝐬𝐚𝐧, and 𝐌𝐬. 𝐒𝐡𝐞𝐫𝐲 𝐉𝐨𝐲 𝐀. 𝐏𝐚𝐥𝐨𝐦𝐚𝐭𝐚, first-year students were guided in the preparation of fresh pasta and potato-based dishes while developing essential culinary competencies.

The Team Teaching approach strengthens instructional delivery by integrating varied industry knowledge, teaching techniques, and practical demonstrations, allowing students to gain deeper understanding and hands-on mastery of kitchen fundamentals.

This collaborative strategy also promotes active learning, immediate feedback, and closer mentoring among learners. Aligned with the principles of Outcomes-Based Education (OBE), the activity focused on developing measurable skills, technical competence, creativity, teamwork, and professionalism among students. Through guided performance tasks and practical application, students were able to demonstrate learning outcomes expected from future hospitality professionals under the instruction and supervision of the chef-instructors.

𝐄𝐍𝐑𝐎𝐋𝐋𝐌𝐄𝐍𝐓 𝐈𝐒 𝐒𝐓𝐈𝐋𝐋 𝐎𝐍𝐆𝐎𝐈𝐍𝐆 | 𝟏𝐒𝐓 𝐒𝐄𝐌, 𝐀.𝐘. 𝟐𝟎𝟐𝟔-𝟐𝟎𝟐𝟕

Please be guided by the Official Enrollment Schedule for the Higher Education Department of St. Mary’s College of Tagum, Inc. for S.Y. 2026–2027.

𝐄𝐧𝐭𝐫𝐚𝐧𝐜𝐞 𝐄𝐱𝐚𝐦𝐢𝐧𝐚𝐭𝐢𝐨𝐧 𝐏𝐫𝐨𝐜𝐞𝐬𝐬:
https://www.facebook.com/photo/?fbid=1366885485463344&set=pcb.1366890278796198

𝐄𝐧𝐫𝐨𝐥𝐥𝐦𝐞𝐧𝐭 𝐒𝐜𝐡𝐞𝐝𝐮𝐥𝐞:
First Year & Transferees — May 4 to June 6, 2026
Second Year — May 20 to May 22, 2026
Third Year — May 25 to May 27, 2026
Fourth Year — May 28 to May 29, 2026
Adding & Dropping — June 2 to June 5, 2026

1𝙨𝙩 𝙔𝙚𝙖𝙧/𝙊𝙡𝙙/𝙏𝙧𝙖𝙣𝙨𝙛𝙚𝙧𝙚𝙚 𝙨𝙩𝙪𝙙𝙚𝙣𝙩𝙨 𝙛𝙤𝙧 𝙀𝙣𝙧𝙤𝙡𝙡𝙢𝙚𝙣𝙩 (𝙊𝙉𝙎𝙄𝙏𝙀 / 𝙁2𝙁)
https://www.facebook.com/photo?fbid=1256898859973848&set=pcb.1256160443381023

𝙁𝙞𝙧𝙨𝙩 𝙮𝙚𝙖𝙧 & 𝙏𝙧𝙖𝙣𝙨𝙛𝙚𝙧𝙚𝙚 𝙀𝙣𝙧𝙤𝙡𝙡𝙢𝙚𝙣𝙩 (𝙊𝙉𝙇𝙄𝙉𝙀)
https://www.facebook.com/photo?fbid=1256899136640487&set=pcb.1256160443381023

𝙊𝙡𝙙 𝙎𝙩𝙪𝙙𝙚𝙣𝙩𝙨 𝙀𝙣𝙧𝙤𝙡𝙡𝙢𝙚𝙣𝙩 (𝙊𝙉𝙇𝙄𝙉𝙀)
https://www.facebook.com/photo?fbid=1256899156640485&set=pcb.1256160443381023

𝗘-𝗺𝗮𝗶𝗹 𝗮𝗹𝗹 𝘆𝗼𝘂𝗿 𝗿𝗲𝗾𝘂𝗶𝗿𝗲𝗺𝗲𝗻𝘁𝘀 𝗳𝗼𝗿 "𝗢𝗻𝗹𝗶𝗻𝗲 𝗘𝗻𝗿𝗼𝗹𝗹𝗺𝗲𝗻𝘁" 𝗮𝘁
𝗯𝘀𝗵𝗺𝗼𝗳𝗳𝗶𝗰𝗶𝗮𝗹@𝘀𝗺𝗰𝘁𝗮𝗴𝘂𝗺.𝗲𝗱𝘂.𝗽𝗵

𝘩𝘰𝘴𝘱𝘪𝘵𝘪𝘶𝘮 𝘦𝘴𝘵 𝘱𝘰𝘱𝘶𝘭𝘶𝘴