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𝗕𝗦𝗛𝗠 𝟯 𝗽𝗿𝗲𝘀𝗲𝗻𝘁𝘀 𝗱𝗲𝗹𝗶𝗰𝗮𝗰𝗶𝗲𝘀 𝘁𝗵𝗿𝗼𝘂𝗴𝗵 𝗔𝘀𝗶𝗮𝗻 𝗘𝘅𝗽𝗼𝘀𝗶𝘁𝗶𝗼𝗻

The FBC community and visitors tasted various delicacies and explored different cultures from Central and Southeast Asia through the Asian Cuisine Exposition organized by the third-year BSHM students as part of their subject HM316 – Asian Cuisine. The event was held this afternoon in front of the Old Macasa Building, December 2.

“The food they presented includes main courses, appetizers, and desserts from each country,” said Sir Rico Dinahiva, the BSHM 3 instructor.

Moreover, this presentation serves as their final activity for the semester.
The students’ presentations were judged based on the performance of the models, the design of each country’s booth, and the taste of the food.

Meanwhile, SB 201–202 serves as the Operational Laboratory, the Restaurant Lab for second-year BSHM students, linked to their subject HM213 – Fundamentals of Food Service. Here, they simulate real-world restaurant scenarios and are trained to become attendants, managers, and food service staff in a restaurant setting.

Conversely, Day 2 of the exposition for Group B will take place tomorrow, December 3. For more information, you may approach Sir Dinahiva, and you may contact Donn Chua for food reservations.

via Janel Vallota
photos by Adrian Cassandra Jr.

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