SCT College of Hospitality Tourism and Culinary Management

𝐓𝐡𝐞𝐲 𝐬𝐚𝐲 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐢𝐬 𝐚𝐥𝐰𝐚𝐲𝐬 𝐬𝐚𝐯𝐞𝐝 𝐟𝐨𝐫 𝐥𝐚𝐬𝐭.

As we close our Bar and Beverage Management Seminar Series, our CHTCM students are immersed in the world of Wine Appreciation — guided by the expertise of Sommelier 𝐌𝐫. 𝐄𝐚𝐠𝐥𝐞 𝐆𝐮𝐢𝐧𝐚.

From wine categories and tasting techniques to the art of food pairing, today's session is nothing short of extraordinary.

📍 St. Jacques Training Hotel, Siena College of Taytay
📅 May 8, 2025

"𝘊𝘳𝘢𝘧𝘵, 𝘊𝘶𝘭𝘵𝘶𝘳𝘦 & 𝘊𝘰𝘯𝘯𝘰𝘪𝘴𝘴𝘦𝘶𝘳𝘴𝘩𝘪𝘱: 𝘛𝘩𝘦 𝘈𝘳𝘵 𝘰𝘧 𝘵𝘩𝘦 𝘔𝘰𝘥𝘦𝘳𝘯 𝘉𝘢𝘳"
BSHM & BSCM | Bar and Beverage Management | CHTCM

📸 Stay tuned for more photos and highlights from all three days of our seminar series — the best moments are yet to be shared! ✨👀

𝗬𝗲𝘀𝘁𝗲𝗿𝗱𝗮𝘆 𝘄𝗲 𝘀𝗵𝗼𝗼𝗸 𝗮𝗻𝗱 𝘀𝘁𝗶𝗿𝗿𝗲𝗱 — 𝘁𝗼𝗱𝗮𝘆 𝘄𝗲 𝗕𝗥𝗘𝗪!

Our CHTCM students are now in the middle of an exciting Barista Training session under the expertise of 𝗠𝗿. 𝗥𝗼𝗻𝗲 𝗖𝗵𝗿𝗶𝘀𝘁𝗶𝗮𝗻 𝗦𝗮𝗱𝗮𝗻𝗴𝘀𝗮𝗹!

Every pour, every shot, every cup — crafted with passion and precision!

📍 St. Jacques Training Hotel | 📅 May 7, 2025

"Craft, Culture & Connoisseurship: The Art of the Modern Bar"
More updates coming your way!

𝐓𝐡𝐞 𝐚𝐫𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐛𝐚𝐫 𝐛𝐞𝐠𝐢𝐧𝐬 𝐭𝐨𝐝𝐚𝐲.

We are thrilled to kick off our Bar and Beverage Management Seminar Series with the Cocktail Mixology Seminar and Flairtending Demonstration, led by our esteemed resource speaker, 𝙈𝙧. 𝙅𝙤𝙨𝙝𝙪𝙖 𝙇. 𝙈𝙚𝙧𝙘𝙖𝙙𝙤!

Our CHTCM students are getting a front-row seat to the science, craft, and showmanship that define the modern bar.

📍 St. Jacques Training Hotel, Siena College of Taytay
📅 May 6, 2025
"Craft, Culture & Connoisseurship: The Art of the Modern Bar"

𝐒𝐡𝐚𝐤𝐞𝐧. 𝐁𝐫𝐞𝐰𝐞𝐝. 𝐏𝐨𝐮𝐫𝐞𝐝 𝐭𝐨 𝐩𝐞𝐫𝐟𝐞𝐜𝐭𝐢𝐨𝐧.

CHTCM students, your Midyear just got a whole lot more exciting! Join us for three days of hands-on beverage learning that will take your hospitality skills to the next level!

✅ May 6 𝘾𝙤𝙘𝙠𝙩𝙖𝙞𝙡 𝙈𝙞𝙭𝙤𝙡𝙤𝙜𝙮 & 𝙁𝙡𝙖𝙞𝙧𝙩𝙚𝙣𝙙𝙞𝙣𝙜 𝘿𝙚𝙢𝙤𝙣𝙨𝙩𝙧𝙖𝙩𝙞𝙤𝙣- Learn to mix, shake & flair like a pro
✅ May 7 𝘽𝙖𝙧𝙞𝙨𝙩𝙖 𝙏𝙧𝙖𝙞𝙣𝙞𝙣𝙜- Brew the perfect cup, one pour at a time
✅ May 8 𝙒𝙞𝙣𝙚 𝘼𝙥𝙥𝙧𝙚𝙘𝙞𝙖𝙩𝙞𝙤𝙣 𝙎𝙚𝙢𝙞𝙣𝙖𝙧- Swirl, sniff & sip your way through wine culture

St. Jacques Training Hotel | May 6–8, 2026

"𝘊𝘳𝘢𝘧𝘵, 𝘊𝘶𝘭𝘵𝘶𝘳𝘦, & 𝘊𝘰𝘯𝘯𝘰𝘪𝘴𝘴𝘦𝘶𝘳𝘴𝘩𝘪𝘱: 𝘛𝘩𝘦 𝘈𝘳𝘵 𝘰𝘧 𝘵𝘩𝘦 𝘔𝘰𝘥𝘦𝘳𝘯 𝘉𝘢𝘳"

See you behind the bar, CHTCM!

🎨: Eurie Revereza

Happy Birthday to our dedicated ETEEAP Coordinator and esteemed CHTCM Faculty, 𝙈𝙧𝙨. 𝙉𝙚𝙣𝙞𝙩𝙖 𝙈. 𝙍𝙤𝙢𝙚𝙧𝙤!🎉 We are truly blessed to have you with us. May your day be filled with joy, good health, and countless blessings.

Love,
your CHTCM Family.

𝓒𝓸𝓷𝓰𝓻𝓪𝓽𝓾𝓵𝓪𝓽𝓲𝓸𝓷𝓼 𝓑𝓪𝓽𝓬𝓱 2026!

All your hard work has paid off — may you soar high and succeed in your chosen careers.

Always remember what it means to be a true Sienan: God-centered, community builder, truth seeker, and servant leader.

Make us proud.
Adelante!

𝓒𝓗𝓣𝓒𝓜 𝓕𝓸𝓻𝔀𝓪𝓻𝓭: 𝓢𝓱𝓸𝔀𝓬𝓪𝓼𝓲𝓷𝓰 𝓢𝓴𝓲𝓵𝓵𝓼, 𝓑𝓾𝓼𝓲𝓷𝓮𝓼𝓼, 𝓪𝓷𝓭 𝓘𝓷𝓷𝓸𝓿𝓪𝓽𝓲𝓸𝓷

And just like that — CHTCM Day 2026 has come and done, leaving us with full hearts and memories we'll carry long after the school year ends.

Last March 24–25, 2026, the College of Hospitality, Tourism, and Culinary Management came together one last time this school year to celebrate everything we've worked so hard for — and what a celebration it was.

Here's a look back at what made these two days so unforgettable:

Culinary Competition — Our student chefs brought the heat with live cooking and stunning plating presentations, proving that every dish tells a story of passion, precision, and dedication.

Table Napkin Folding — Speed, neatness, and creativity took center stage as students competed to fold the cleanest and fastest — a small but beautiful reminder that excellence lives in the details.

Seminars & Demonstrations — Our students dove deep into the world of Food Service Operations, explored the latest Trends in the Tourism Industry, and got hands-on with a Review of Amadeus. To top it all off, a Salad Demonstration reminded us that creativity belongs on every plate.

3rd Year Booths & Business Showcase — A huge spotlight on our talented 3rd year students who took entrepreneurship to the next level! From mouthwatering food stalls that had everyone lining up, to thoughtfully crafted research presentation posters that reflected months of hard work and dedication — our 3rd years truly showed what CHTCM is made of.

As we close the chapter on School Year 2025–2026, we look back with so much pride and gratitude. To our students — thank you for showing up, giving your best, and growing into the hospitality professionals you're becoming. To our faculty and staff — thank you for guiding, mentoring, and believing in every single one of them. And to our guests — thank you for being part of this milestone.

This is not an ending. This is CHTCM, moving forward.

𝐂𝐇𝐓𝐂𝐌 𝐄𝐱𝐩𝐨𝐬𝐮𝐫𝐞 𝐚𝐭 𝐀𝐭𝐞𝐧𝐞𝐨 𝐝𝐞 𝐌𝐚𝐧𝐢𝐥𝐚 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲

Our CHTCM students had an incredible learning experience at Salu Salo 2026, hosted by the Aspiring Restaurant Entrepreneurs Association (AREA) of Ateneo de Manila University last March 19, 2026!

The event brought together inspiring industry leaders who generously shared their knowledge and experiences with our students:

Mr. David Sison, Co-Founder & CEO of Mama Lou's, took us through his journey of transforming a small, homey restaurant into a large and successful brand — sharing honest insights on the ups and downs of entrepreneurship and staying relevant with today's food trends.

Mr. Vince Colangco, CEO of WhenInManila, talked about how powerful storytelling and digital media are in building food brands in today's landscape — a timely reminder that your story matters just as much as your food!

Mr. John Fisalbon, CEO of ReelReve Agency, and Mr. Nelson Jolivet, Entrepreneur and Content Creator behind , shared the value of bringing a fresh perspective when discovering and celebrating local food gems.

Beyond the talks, our students also explored booths showcasing a variety of exciting food products — a true feast for both the mind and the taste buds!

Experiences like these remind us why we do what we do — equipping our students not just with skills inside the classroom, but with real-world insights that will carry them far.

The Siena College of Taytay warmly invites our dear Sienan community—students, parents, alumni, faculty, and friends—to witness a momentous milestone in the lives of our graduating students.

Join us for the 𝐁𝐚𝐜𝐜𝐚𝐥𝐚𝐮𝐫𝐞𝐚𝐭𝐞 𝐌𝐚𝐬𝐬 𝐚𝐧𝐝 𝟒𝟑𝐫𝐝 𝐂𝐨𝐦𝐦𝐞𝐧𝐜𝐞𝐦𝐞𝐧𝐭 𝐄𝐱𝐞𝐫𝐜𝐢𝐬𝐞𝐬 𝐨𝐟 𝐭𝐡𝐞 𝐂𝐨𝐥𝐥𝐞𝐠𝐞 𝐃𝐞𝐩𝐚𝐫𝐭𝐦𝐞𝐧𝐭 as we celebrate years of hard work, perseverance, and achievement.

Date: 𝐅𝐫𝐢𝐝𝐚𝐲, 𝐌𝐚𝐫𝐜𝐡 𝟐𝟕, 𝟐𝟎𝟐𝟔
Time: 𝟏:𝟎𝟎 𝐏𝐌 𝐨𝐧𝐰𝐚𝐫𝐝𝐬
Venue: 𝐌𝐨𝐭𝐡𝐞𝐫 𝐅𝐫𝐚𝐧𝐜𝐢𝐬𝐜𝐚 𝐇𝐚𝐥𝐥, 𝐒𝐢𝐞𝐧𝐚 𝐂𝐨𝐥𝐥𝐞𝐠𝐞 𝐨𝐟 𝐓𝐚𝐲𝐭𝐚𝐲, 𝐑𝐢𝐳𝐚𝐥

Let us come together in thanksgiving and pride as we honor our graduates and send them forth to embrace the future with faith, excellence, and purpose.

Adelante, Sienans!

𝓑𝓮𝓯𝓸𝓻𝓮 𝔀𝓮 𝓮𝓷𝓭 𝓽𝓱𝓮 𝓢𝓬𝓱𝓸𝓸𝓵 𝓨𝓮𝓪𝓻: 𝐂𝐇𝐓𝐂𝐌 𝐃𝐚𝐲 𝟐𝟎𝟐𝟔

End the school year with last big event for CHTCM students, the CHTCM Day 2026 with the theme 𝘾𝙃𝙏𝘾𝙈 𝙁𝙤𝙧𝙬𝙖𝙧𝙙: 𝙎𝙝𝙤𝙬𝙘𝙖𝙨𝙞𝙣𝙜 𝙎𝙠𝙞𝙡𝙡𝙨, 𝘽𝙪𝙨𝙞𝙣𝙚𝙨𝙨, 𝙖𝙣𝙙 𝙄𝙣𝙣𝙤𝙫𝙖𝙩𝙞𝙤𝙣.

What's happening:
• 𝘊𝘶𝘭𝘪𝘯𝘢𝘳𝘺 𝘊𝘭𝘢𝘴𝘩- Innovative main dish and dessert creations in a kitchen showdown.
• 𝘕𝘢𝘱𝘬𝘪𝘯 𝘍𝘰𝘭𝘥𝘪𝘯𝘨 𝘊𝘰𝘮𝘱𝘦𝘵𝘪𝘵𝘪𝘰𝘯- Speed + Precision= the cleanest folds win!
• 𝘚𝘵𝘶𝘥𝘦𝘯𝘵 𝘉𝘰𝘰𝘵𝘩𝘴- 3rd year students showcase research & sell products from their entrepreneurship course.
• 𝘚𝘦𝘮𝘪𝘯𝘢𝘳𝘴- Food Service Operations, Culinary Demonstration, and Trend in Tourism Industry

🗓️March 24-25, 2026
📍St. Jacques Training Hotel

Come and witness the creativity, innovation, and excellence as our students show their talents and skills. See you there!

🎨: Louise Anne Cosmiano

𝐂𝐇𝐓𝐂𝐌 𝐀𝐝𝐯𝐚𝐧𝐜𝐢𝐧𝐠 𝐓𝐨𝐰𝐚𝐫𝐝 𝐆𝐥𝐨𝐛𝐚𝐥 𝐎𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬

The College of Hospitality, Tourism, and Culinary Management proudly participated in the 𝐀𝐜𝐚𝐝𝐞𝐦𝐢𝐜 𝐂𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧 𝐍𝐞𝐭𝐰𝐨𝐫𝐤 𝐌𝐞𝐞𝐭𝐢𝐧𝐠 (𝐃𝐨𝐦𝐞𝐬𝐭𝐢𝐜 𝐚𝐧𝐝 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥) hosted by 𝐒𝐮𝐚𝐧 𝐃𝐮𝐬𝐢𝐭 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲, 𝐁𝐚𝐧𝐠𝐤𝐨𝐤, 𝐓𝐡𝐚𝐢𝐥𝐚𝐧𝐝, last 𝐌𝐚𝐫𝐜𝐡 𝟏𝟐, 𝟐𝟎𝟐𝟔, with the theme “𝑭𝒓𝒐𝒎 𝑪𝒐𝒍𝒍𝒂𝒃𝒐𝒓𝒂𝒕𝒊𝒐𝒏 𝒕𝒐 𝑪𝒐-𝑪𝒓𝒆𝒂𝒕𝒊𝒐𝒏 𝒊𝒏 𝑯𝒊𝒈𝒉𝒆𝒓 𝑬𝒅𝒖𝒄𝒂𝒕𝒊𝒐𝒏.”

Representatives from the faculty, together with the College Chairperson, Mr. Franz Jaminit, engaged in meaningful discussions centered on strengthening international partnerships, enhancing academic collaboration, and expanding opportunities for students and educators through global programs and exchanges.

This milestone reflects the institution’s commitment to broadening horizons and preparing future hospitality and tourism professionals for a truly global stage.