One of the key initiatives under this partnership is the Young Culinary Talents (YOCUTA) program, led by Nestlé Professional. YOCUTA gives culinary students a chance to learn directly from industry experts through workshops on food sustainability, nutrition, branding, and career development. Students also get to showcase their creativity by developing dishes using Nestlé products, guided by chefs from Nestlé and culinary advocates like Chef Tatung.

With the MOU in place, Benilde and Nestlé will roll out new initiatives across different fields, not just culinary. Students can expect project-based learning, exposure trips, and mentorship from Nestlé experts. Faculty members and associates will also take part in immersion activities and knowledge-sharing sessions.

The agreement also covers shared responsibilities around data privacy, intellectual property, and health and safety. Both institutions will assign coordinators to manage the rollout and make sure the programs stay aligned with academic goals and industry needs.

YOCUTA laid the foundation for a deeper partnership between Benilde and Nestlé, proving how targeted industry immersion can spark long-term collaboration.In 2024, thirty-nine culinary students from Benilde completed a series of Friday sessions led by Nestlé Professional chefs and Chef Tatung. They explored topics like food sustainability, personal branding, nutrition, and career paths in the culinary industry. The program returned in March 2025, building on that momentum and paving the way for a deeper collaboration, now formalized through the new MOU.

For more information on Benilde’s undergraduate programs, contact us at (63) 2 8230 5100 local 1801 or admissions@benilde.edu.ph. You may also visit our website at www.benilde.edu.ph.