To provide students with immersive and experiential learning in Western cuisine, the Sorsogon State University (SorSU) Bachelor of Science in Hospitality Management, in collaboration with the Hospitality Management Society, held a successful “Live Cooking Demo” on March 13, 2025, at the SorSU covered court.
With the theme “Culinary Mastery in Western Cuisine: Shaping Future Hoteliers of Sorsogon State University,” the event kicked off with opening remarks from Prof. Ma. Claire M. Dicen (Dean, College of Business and Management), followed by an inspirational message from Dr. Telesforo D. Escoto (Campus Director, Sorsogon City Campus).
The program featured a Culinary Demonstration and Plating Presentation, facilitated by Mr. Novie F. Evasco (HM Instructor). The third-year Hospitality Management students participated in a hands-on cooking session where they prepared Western dishes and gained practical experience in cooking techniques, flavor combinations, and presentation. The event also included interactive activities to help students better understand culinary arts.
After evaluating each team’s cooking skills, creativity, and presentation, the judges – Mr. Bryan O. Fruto (Program Chair, BS Entrepreneurship), Mr. Rey R. Rodriguez (HMS Adviser), and Mr. Resty Encinares (Faculty, BS Tourism Management) – recognized the following teams for their outstanding performance during the event:
Overall champion: BSHM 3E
1st Runner up: BSHM 3B
2nd Runner up: BSHM 3C
Best in Main Course: BSHM 3E
Best in Starch: BSHM 3E
Best in Side Dish: BSHM 3A
Best in Dessert: BSHM 3B
Chants and Yell Champion: BSHM 3A
1st Runner up: BSHM 3F
2nd Runner up: BSHM 3B
The event concluded with closing remarks from Ms. Aunel D. Diglasan (Program Chair, BS Hospitality Management). This Live Cooking Demo provided an educational experience for students, highlighting the university’s commitment to equipping students with the practical skills and knowledge essential for success in the hospitality industry. (SorSU PIO)
