By Asst. Professor Judah-El A. Bañas, CHM Faculty
(Left photo) Participants of the CHM Faculty Training Program at Enderun Colleges (from left to right): Dr. Giner, Mr. Jorda, Prof. Bañas, Chef See, and Prof. Mojica. (Right photo) Faculty participants demonstrate their culinary creativity and technical skills as they finalize their dishes using contemporary plating techniques.
Four faculty members of the Dr. Lucio C. Tan College of Hospitality Management recently completed a four-day series of master classes at Enderun Colleges as part of the Commission on Higher Education (CHED) STEP UP Grant awarded to the college, a milestone that underscores the institution’s commitment to continuous faculty development and excellence in hospitality education.
Enderun Colleges is widely regarded as one of the Philippines’ premier institutions for hospitality and culinary education. Its College of Hospitality Management is a partner institution of Alain Ducasse Education, the educational arm of one of the world’s most celebrated Michelin-starred chefs, underscoring the institution’s commitment to delivering world-class training grounded in international culinary standards.
Asst. Prof. Judah-El A. Bañas, Dr. Shiman G. Giner, Mr. Ian H. Jorda, and Prof. Michael John S. Mojica participated in the intensive program held from June 8 to 11, 2026, covering two distinct areas of professional expertise: food styling and wine appreciation and service.
The first two days were held at Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig, under the instruction of Chef See Cheong Yan and Chef Erickson Tolentino.
Food Styling Master Classes (June 8–9)
Day 1 opened with an ocular tour of Enderun’s culinary laboratories, followed by a lecture on competition standards and demonstrations of both the classical and modern interpretations of Sutukil, a traditional Visayan culinary tradition. Chef See Cheong Yan presented the classical version, while Chef Erickson Tolentino demonstrated the modern interpretation, incorporating contemporary culinary techniques and a zero-waste approach to ingredients. The session provided the faculty with valuable insights into culinary competition management and professional kitchen practices, further deepening their understanding of food styling within both traditional and modern culinary contexts.
Day 2 featured a lecture on the principles of food plating and styling by Chef Martin Kaspar, followed by a supervised hands-on cooking session under Chef See Cheong Yan. The faculty engaged in the preparation of both classical and modern versions of KBL (Kadyos, Baboy, Langka), and application of various plating techniques.
(Left photo) Participants engage in a guided wine appreciation session, exploring the six elements of wine through systematic tasting under the instruction of Ms. Bel Castro. (Right photo) The faculty participants pose for a commemorative photo on the final day of training with Ms. Bel Castro and Mr. Marlon Pura, Academic Manager of Enderun Colleges, marking the successful completion of the program.
Wine Appreciation and Service Program (June 10–11)
The final two days shifted to the Enderun Coworking, Estancia Mall, Ortigas Center, Pasig City, where classes in Basic Wine Essentials: From Vineyard to Service Excellence were conducted by Ms. Bel S. Castro, Head of Wine Programs and Wine & Spirit Education Trust (WSET) Nominated Educator of Enderun Colleges. Day 3 covered the foundational principles of wine from viticulture and winemaking to wine classification and sensory evaluation. The program culminated on Day 4 with a practical demonstration of Front-of-House Wine Service Standards, where the faculty applied proper wine service protocols in a simulated dining environment.
The four-day professional development program reflects the Dr. Lucio C. Tan College of Hospitality Management’s dedication to elevating faculty competencies in both culinary arts and beverage service — ensuring that its educators remain at the forefront of industry standards and are well-equipped to deliver quality hospitality education.