food, restaurant and hotel management
food, restaurant and hotel management
Launching Soon!
The immune system is responsible for the protection of our body against the various potentially identified aggressors in the form of viruses, bacteria, allergens, toxins, and malignant cells among many others. In addition, it is responsible for down-regulating immune responses against external harmless triggers such as food, or against the bodies’ own tissue. Failure to do so may result in the development of allergy or those autoimmune disorders. Nutrition, as you will learn in this module, plays a vital role in immune system functions.
The module on Nutrition and Immune System will allow participants to understand how immune system works and the role of nutrition in its integrity, examine the impacts of diet, how defaults or nutritional behavior or disorder may indirectly affect immunity and the resulting physiological consequences, and devise an electronic presentation of analyzed scientific findings and present in a digital platform.
This module is designed for professionals in health and nutrition-related works, foodservice industry, and practitioners of other modalities such as athletes, coaches, media influencers, vloggers, and the like. This is also open for baccalaureate holder individuals who are just passionate to expand on their knowledge in achieving wellness through holistic food and nutrition principles and practices.
Participants must have basic knowledge in Microbiology and a baccalaureate degree in any field.
Module Objectives
At the end of the module, the participant will be able to:
- Explain immune functions in physiologic conditions and in situations of nutritional inadequacy
- Assess dietary, behavior, or disorder impacts on immunity and physiological aspects
- Apply a scientific presentation on critically assessed recent scientific findings linking nutrition, microbiota, and immunity
Module Outline
Session 1:
- Introduction to Microbes and Immune System
- Innate and Adaptive Immunity
- Antibodies
Session 2:
- Allergens and Immune Response
- Nutrition and Immunity
Session 3:
- Recent Scientific Findings
- Synthesis
Lecturer: Teddy Manansala, RND, D/MENRM, Msc.
A Registered Nutritionist-Dietitian and an Assistant Professor of the School of Hotel, Restaurant and Institution Management (SHRIM), De La Salle-College of Saint Benilde (DLS-CSB) Manila. He obtained his BS Nutrition degree from the University of the Philippines Los Baños as full scholar, honor roll, and an elected member of the Gamma Sigma Delta International Honor Society of Agriculture and Phi Sigma Biological Sciences International Honor Society. He is also a former Department of Science and Technology (DOST) scholar.
Manansala has an integrative academic background to share among students through a holistic approach in problem-solving and critical analysis skills in scientific inquiry. He obtained his Master of Science in Tourism and Hospitality Management major in Culinary Management degree at DLS-CSB as full scholar where his master’s thesis has been published in an international journal based in France. Further, both his graduate Diploma and Master of Environment and Natural Resources Management major in Coastal Resources Management degrees were obtained from University of the Philippines Open University.
Manansala has earned graduate academic units in Biochemistry, Molecular Biology, and Bioethics under the Master of Science in Biochemistry program at the University of the Philippines (UP) College of Medicine, UP Manila. His recent trainings include an online course on Biosafety for COVID-19 provided by the National Training Center for Biosafety and Biosecurity, National Institutes of Health, UP Manila. He obtained a diploma Level 1 Master Course in Italian Cuisine and Oenology from the Italian Culinary Institute for Foreigners (ICIF) in Piedmont, Italy, under the faculty development grant from SHRIM, DLS-CSB. Manansala is also a Food Safety and Hygiene Academy of the Philippines (FoodSHAP) level 2 HACCP-certified, and an active member of the following professional organizations: Philippine Society of Nutritionist-Dietitians, Nutritionist- Dietitians’ Association of the Philippines, and the Philippine Society for Microbiology.
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This module provides an understanding of the relationship between nutrition and exercise. It provides a broad coverage of the key areas of sports nutrition. It will highlight on dietary strategies that can employed to meet the nutritional goals of athletes in training and competition.
Module Outline
Session 1:
- Introduction to Nutritional Science
- Overview on the Types of Athletes
- The Physiological Fate of Nutrients
- Anatomy and Physiology of Exercise
- Exercise and Training
- Water, Hydration and Exercise
Session 2:
- Carbohydrates and Exercise
- Proteins and Exercise
- Fats and Exercise
- Vitamins and Exercise
- Minerals and Exercise
Session 3:
- Supplements, Sports Food & Ergogenic Aids
- Training Considerations
- Sport Specific Nutrition
- Sports Nutrition and Special Populations
Session 4:
- Basic Nutritional Assessment
- Discussion of Capstone Activity
- Case Presentation & Synthesis
Lecturer: Tiffany Anne G. Santuyo
She is a registered Nutritionist-Dietitian presently a full-time Professional Faculty position at the De La Salle College of St. Benilde, she lectures on Nutrition and Wellness, and General Food Chemistry.
Her trail to Nutrition & Wellness was guided by her professional experiences. She worked as a Figure Consultant for Slimmers World International, Health Care Specialist for Dr. SmithDietary Supplements, advising both clients and employees onhealth, nutrition and medical conditions.
She also became one of the Diet Coaches for a US-based fitnessand diet website Fit-Factory.com, a Nutrition Consultant and Researcher at VMV Skin Research Centre+Clinics (VMVHypoallergenics) where she conducted training for the company's shop managers on nutrition, assisted in clinical researches done in the centre, and provided diet plan to clients served by VSRC clinics.
Lecturer: Kristine Dianne M. Marders
She is the current chief training officer of the Mariano Marcos Memorial Hospital and Medical Center. She finished her Master in Human Movement Science at the University of the Philippines - Diliman and is a registered Physical Therapist.
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This module provides students with understanding of nutrition in the aspect of culinary, applying the theories and standards of nutrition in the kitchen. It is focused on experiential learning where students are able to apply theories and/or computed nutritional values in a kitchen laboratory. Topics covered are culinary techniques, fundamentals of nutrition, as well as specific diets. The whole module involves computation of nutrients; and hands-on cooking, production, and service.
Module Objectives
At the end of the module, the participant will be able to:
- To identify the different nutrients and its benefits to the human body
- To compare the different cooking methods and how to apply it in “healthy cooking”
- To evaluate food based on dietary needs and criteria
- To experiment on ways in reducing calories and/or enhancing nutritive content of a recipe or menu
- To plan and create meals based on specific nutritional requirement
Module Outline
Session 1:
- Fundamentals of Culinary Nutrition
- Culinary Basics
- Kitchen Laboratory Application (Hands on Cooking)
- Basic Food Preparation
- Food Safety
Session 2:
- Fundamentals of Culinary Nutrition (Computation & Analysis Recipe Adjustments)
- Nutrition Know-how
- Kitchen Laboratory Application (Hands on Cooking; Computation & Adjustments)
Session 3:
- Culinary and Dietary Adjustments for Specific Nutritional Needs
- Menu Development
- Weight Management
- Special/Therapeutic Diets
- Other Diets
Session 4:
- Kitchen Laboratory Application
- Set-up for Culminating Activity
- Production & Service of a specific diet given
Lecturer: Tiffany Anne G. Santuyo
Tiffany is a registered Nutritionist-Dietitian presently a full-time Professional Faculty position at Benilde, she lectures on Nutrition and Wellness, and General Food Chemistry. Her trail to Nutrition & Wellness was guided by her professional experiences. She worked as a Figure Consultant for Slimmers World International, Health Care Specialist for Dr. SmithDietary Supplements, advising both clients and employees onhealth, nutrition and medical conditions.
She also became one of the Diet Coaches for a US-based fitnessand diet website Fit-Factory.com, a Nutrition Consultant and Researcher at VMV Skin Research Centre+Clinics (VMVHypoallergenics) where she conducted training for the company's shop managers on nutrition, assisted in clinical researches done in the centre, and provided diet plan to clients served by VSRC clinics.
Lecturer: Winnie Y. Wong
Winnie is a part-time faculty at Benilde, where she teaches cooking and baking classes. She graduated from Le Cordon Bleu London and began her career in the culinary industry by working in Michelin-starred restaurants in London. She works as a consultant for restaurants, helping them with R&D of new products. She has just completed her Masters degree in Tourism and Hospitality Management, also at Benilde.
Lecturer: Maria Victoria M. Lucasan
Maria is a registered Nutritionist-Dietitian, and has been involved in the Food Service Industry for 23 years. She started as a Nutritionist-Dietitian for Slimmers World International after which venturing into the world of Food Service specializing in the quick service industry.
She has handled Operations, Human Resources, and Training and has opened a Bakery-Café. She is passionate about baking, food inventory, people management and setting up new food service entities. As a faculty member, she handles the following courses: Food Nutrition, Food Chemistry, Entrepreneurship, Sanitation and Safety in the Food Service, Basic Cooking Skills, and Food Costing. She has one mission in life and that is Feed Many healthily.
Lecturer: Sabrina Gan
Sabrina is an Adjunct Chef Instructor at De La Salle-College of Saint Benilde, handling Culinary courses and specializing in both Asian and Italian cuisine. She is also working as a consultant and has successfully opened restaurants for her clients in Metro Manila and in some provinces.
She started her career in the Culinary industry back in Beijing as a Head Chef and Kitchen Manager for a popular locally owned restaurant and worked her way into the 2008 Beijing Olympics and Paralympics as their Sous Chef and Lead Chef, respectively. After the Beijing Olympics, she had the opportunity to move to Italy for further studies to hone her European cooking skills as well as learn a new language. And from 2012 to 2015, she was part of the catering team as one of the chefs for Survivor USA traveling with the 300 International crew as they filmed in Caramoan, Cagayan, Nicaragua and Cambodia.
Launching Soon!
This course provides students with skills & knowledge required to analyze, interpret and manage the department operation for the food and beverage division of a hospitality establishment. It also provides a venue for understanding the six prerequisite requirements of in-flight catering (premises, transportation and food storage, personnel, sanitation and pest control, equipment and recall).
Module Objectives
At the end of the module, the participant will be able to:
- To contrast and compare the in-flight catering food services industry against other food service industry set up.
- To identify the features of in-flight services that makes the industry a major section of the total food service industry.
- To be equipped with knowledge on how an inflight catering operates and the responsibilities that goes with it.
Module Outline
Session 1:
- History of Inflight Catering Inflight Kitchen Functions
- Food Service on Board
- Special Meals I on Board
Session 2:
- Introduction of Nutrition Basics and Nutrient Functions
- Special Meals II: identifying foods from composition table that can fit specific meal type
Session 3:
Special Meals on Board II: Prepare two special meals with tray set-up
Session 4:
- Airline Food Service Division- Why airline meals are different from land based-meals
- Preparing and plating inflight meals as assigned One breakfast set up and one lunch set up
Lecturer: Tiffany Anne G. Santuyo
Tiffany is a registered Nutritionist-Dietitian presently a full-time Professional Faculty position at Benilde, she lectures on Nutrition and Wellness, and General Food Chemistry. Her trail to Nutrition & Wellness was guided by her professional experiences. She worked as a Figure Consultant for Slimmers World International, Health Care Specialist for Dr. SmithDietary Supplements, advising both clients and employees onhealth, nutrition and medical conditions.
She also became one of the Diet Coaches for a US-based fitnessand diet website Fit-Factory.com, a Nutrition Consultant and Researcher at VMV Skin Research Centre+Clinics (VMVHypoallergenics) where she conducted training for the company's shop managers on nutrition, assisted in clinical researches done in the centre, and provided diet plan to clients served by VSRC clinics.
Lecturer: Winnie Y. Wong
Winnie is a part-time faculty at Benilde, where she teaches cooking and baking classes. She graduated from Le Cordon Bleu London and began her career in the culinary industry by working in Michelin-starred restaurants in London. She works as a consultant for restaurants, helping them with R&D of new products. She has just completed her Masters degree in Tourism and Hospitality Management, also at Benilde.
Lecturer: Maria Victoria M. Lucasan
Maria is a registered Nutritionist-Dietitian, and has been involved in the Food Service Industry for 23 years. She started as a Nutritionist-Dietitian for Slimmers World International after which venturing into the world of Food Service specializing in the quick service industry.
She has handled Operations, Human Resources, and Training and has opened a Bakery-Café. She is passionate about baking, food inventory, people management and setting up new food service entities. As a faculty member, she handles the following courses: Food Nutrition, Food Chemistry, Entrepreneurship, Sanitation and Safety in the Food Service, Basic Cooking Skills, and Food Costing. She has one mission in life and that is Feed Many healthily.
Lecturer: Sabrina Gan
Sabrina is an Adjunct Chef Instructor at De La Salle-College of Saint Benilde, handling Culinary courses and specializing in both Asian and Italian cuisine. She is also working as a consultant and has successfully opened restaurants for her clients in Metro Manila and in some provinces.
She started her career in the Culinary industry back in Beijing as a Head Chef and Kitchen Manager for a popular locally owned restaurant and worked her way into the 2008 Beijing Olympics and Paralympics as their Sous Chef and Lead Chef, respectively. After the Beijing Olympics, she had the opportunity to move to Italy for further studies to hone her European cooking skills as well as learn a new language. And from 2012 to 2015, she was part of the catering team as one of the chefs for Survivor USA traveling with the 300 International crew as they filmed in Caramoan, Cagayan, Nicaragua and Cambodia.
Launching Soon!
This course covers the various operations involving Catering Sales, Room Sales, and Account Management.
The participants will learn the general hospitality industry practices on how to manage new and existing clients, log sales activities, reserve rooms for groups, book events, compose proposals, produce a Banquet Event Order (BEO), and generate reports. Simultaneously, the participants will learn how to make use of the computer application known as the Opera System and will be able to adapt to other sales related computer application systems being utilized in the hospitality industry.
The course is open to anyone who would like to seek a career in Hotel Sales – Room Sales and/or Catering Sales.
Module Objectives
At the end of the module, the participant will be able to:
- Know the general hospitality industry practices involving Account Management, Sales Activities, Group Room Reservations, and Event Bookings.
- Apply the general practices using the Opera System.
- Determine guest room and/or function room availability when making group room and/or event bookings.
- Book Group Room Reservations and Events.
- Log Sales Activities.
- Determine expected and actual sales production based on group room and event bookings.
- Produce a Sales Contract, a Sales Proposal, Other Sales Related Documents, and a Banquet Event Order.
- Generate Reports.
- Analyze the data from the generated reports and make decisions that will affect Hotel Operations.
Module Outline
Session 1:
- Accounts Management
- Sales Activities Management
Session 2:
- Group Room Reservation / Live In Booking
- (Part 1) :Creating and editing group reservations
- Group Room Reservation / Live In Booking (Part 2) :Creating and editing a group rooming list
Session 3:
- Event Booking / Live Out Booking (Part 1): Creating and editing menus, equipment, and event bookings.
- Event Booking / Live Out Booking (Part 2): Booking events and reserving a function room.
Session 4:
- Data Mining (Part 1): Simple extraction or mining method to generate sales documents
- Data Mining (Part 2): Creating conditions to extract or mine data to generate sales documents and records.
short courses
workshops
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
This module is perfect for beginners and avid enthusiast of the art of plating desserts. Students will learn different plating techniques, the essential skills and modern ways in designing desserts. Participants will also learn how to compose, manipulate and mix different ingredients. Lastly, they will be taught different finishing techniques and tricks to capture the perfect plate.
Module Objectives
At the end of the module the participant will be able to:
- Identify different plating techniques
- Differentiate traditional and modern ways of plating
- Understand the importance of conceptualising and planning to execution of dessert
- Combine different ingredients
- Execute finishing techniques
- Plan and design their own plated desserts.
Module Outline
Session 1:
- Meringues
- Centers
- Ice creams
- Building
- Crumble
- Essential Components
Session 2:
- Ganache, Pastes and Mousses
- Cakes, Glazes and Decorations
- Components Assembly
- Capture Drama (Food Photography)
Lecturer: Ted Fung Chua
Ted Chua is the Co-owner of Chuables Bakeshop and Miko Miko Bar and Restaurant, as well as a Chef Instructor at De La Salle-College of Saint Benilde.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
Nothing beats freshly baked bread! This module is designed for beginners and bread enthusiast who desires to make bread from scratch. As It may seen daunting, we will uncover the mystery and beauty of bread making without fear. Students will learn techniques and science behind the bread, student will also learn different ways to shape bread and how to present it. And lastly, learn to apply and be able to recreate at home.
Module Objectives
At the end of the module the participant will be able to:
- Understand the fundamentals of ingredients, baking process/stages and fermentation.
- Basic techniques of dough development in baking, including mixing and bulk fermentation, diving, shaping, proofing, scoring and baking.
- Appreciate the essence of bread making.
Module Outline
Pan de Sal, Whole Wheat Bread, Focaccia, Ciabatta, Baguette
- Mixing Methods
- Bulk Fermentation
- Portioning, Shaping
- Proofing, Scoring and Make up
- Baking
Lecturer: Leslie Bitoy
Chef Leslie is a graduate of DLS-CSB under the School of SHRIM with specialization in Culinary Arts. She started her career working at 5 star hotels and eventually moved to Singapore to further her studies and to work for celebrity restaurants.
Currently, she is a part time faculty teaching baking and pastry class as well taking R&D consultation projects in launching new products.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
In Italy, pasta is part of the national diet, becoming an important characteristic of the Italian meal. It is a much loved product, used in numerous recipes, served with sauces, used in soups and enriched with great flair and imagination. Gnocchi are small, roundish pieces of dough made from various ingredients that are baked or boiled and served with a sauce or condiment.
This module aims to explain the importance of ingredient ratios in the preparation of pasta and gnocchi dough. Apply the ratios and produce their own pasta and gnocchi dough while demonstrating proper mixing, rolling, handling, and shaping techniques. They will also prepare sauces that will serve as an accompaniment to their pasta and gnocchi dishes.
Module Objectives
At the end of the module the participant will be able to:
- Prepare different dough for strand, filled, and shaped pasta and gnocchi.
- Demonstrate proper mixing, rolling, handling, and shaping of pasta and gnocchi and sauce-making techniques.
- Create own recipes for pasta and gnocchi.
Module Outline
Pasta: Gnocchi, Linguini/Fettucini, Ravioli, Orecchiette
- Terminologies and Ratios
- Recipes and Ingredients
- Mixing and Resting
- Rolling, Shaping and Cooking
Lecturer: Jade Christopher Lee
Jade Christopher Lee is a Magna Cum Laude graduate of BS-HRIM, Major in Culinary Arts of DLS-CSB. He began his culinary career in 2011 as a pastry chef for a Japanese desert shop in Singapore. In 2012, he then worked for a French chef and restaurant, still in Singapore, as garde manger/pastry chef.
Moving back to the Philippines in 2014, he started working as a part-time faculty of Benilde, teaching culinary subjects. After a year, he became a full-time faculty of the college and that is when he had the opportunity to travel to italy, studying Italian cuisine courses at the Italian Food Style Education in Turin and at the Italian Culinary Institute for Foreigners in Asti.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
This module covers the basics in cake and cupcake decorating. The participants will learn to assemble, frost, and finish a single tiered cake, matching it with themed cupcakes and mini cupcakes. The students will be taught to make American Buttercream to be used as frosting in the cake and cupcakes. In the process, the basics of mixing and collaboration of colors to achieve cohesive look for the desserts.
Module Objectives
At the end of the module the participant will be able to:
- Learn to make buttercream frosting
- Proper preparation and assembly of buttercream cake
- Basic floral piping skills
- Mixing and combining of colors
- Properly pack and arrange cake and cupcakes
Module Outline
- Floral Piping
- Cake Preparation
- Finishing and Packaging
Lecturer: Ma. Kriselda L. Jiao
Lovely Jiao is successfully running a home-based baking business specializing in personalized cakes and pastries for the past decade. Lovely, as an alumni graduate of De La Salle - College of Saint Benilde, upholds the eminent quality and innovation the college has thought her. Bringing with her the growing passion and knowledge to share and further develop in the field.
After a rendezvous of trainings, unforgettable teachings, milestone triumphs - not just for her but for the college as well - at the heart of Hotel and Restaurant Institution Management major in culinary arts -- Park Avenue. Worked under Buddy Trinidad of Park Avenue Desserts. Then after, Mandarin Oriental. Shaping her further to believe that taste quality should be as excellent as it looks.
Working in the pastry kitchens of Makati Shangri-La and F1 Hotel, lead to further dabbles and encounters with magnifique dessert selections; before pursuing her own established business. Creating delicious quality lighted cakes to well-crafted rotating ones -- every day still learning anew.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
French cuisine is known as the most sophisticated and upscaled cuisine in the world. French master chefs are part of the most renowned and acclaimed chefs in the world. These facts came from very simple principles and philosophy : quality and freshness of the ingredients, mastery of the cooking skills (cutting, cooking, seasoning, platting) and the perpetual search for improvement and innovation
This class purpose is to immerge the students in this particular cooking environment to let them discover the professional French cooking ways. The students will first prepare the basic stocks and then they will produce 8 dishes over 2 days.
Module Objectives
At the end of the module, the participant will be able to:
- Understand the fundamentals of meats with the selection of proper cooking methods.
- Master the 4 cooking skills (cutting, cooking, seasoning and plating).
- Creating proper menus.
Module Outline
Stocks, Grilled Tournedos Bearnaise and French Fries, Beef Strogonof with potato Darphin, Poached Chicken Breast with Supreme Sauce et Rice Pilaf, Beef Tartar.
- Preparation, Mise en Place
- Cooking the Dishes, Seasoning
- Plating the Dishes
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
Basic Butler Service is a two-day course/workshop that is fun, fluid, and dynamic, as well as informative.You will leave having a very good idea of the scope and character of the butler, and possibly wanting to be one or hire one. For sure, your life will be changed because the life lessons taught are unique and very real.
You may want to take out insurance, or certainly fasten your seat belts, because these two days will be one wild ride: you will not be allowed to sit down quietly in the back, but your views and questions sought and answered.
Module Outline
- Answering any questions you may have already about butlers;
- What is a butler, what is a hotel or resort butler, history, background, and value of the profession;
- What a butler isn’t, and fake butlers;
- Persona, behavior, mindset and service attitude of the butler:
- The secret of superior service;
- Quality awareness and speed of service;
- How to wow people most easily;
- Pro-activity, creativity, anticipation (how to);
- Attitude and motivation;
- Characteristics and qualities of the butler;
- Butlers versus robots.
- Polishing communication skills:
- Philosophy of today's guests;
- Body language (butlers', guests'), facial expressions, verbal expressions;
- Reading guests and responding effectively to their anticipated needs;
- Always leaving the guests feeling happier;
- Manners & etiquette basics for different nationalities;
- Morals/ethics as they apply to servicing guests;
- How to stand, how to move, how to present items, carry a tray, open doors, answer the phone, bow;
- Developing superior communication skills;
- How to handle delicate situations smoothly;
- Understanding the mindset of challenging guests;
- How to handle unhappy guests.
- Running a butler department, briefly, including
- Its structure and duties of various positions;
- Pantry set-up;
- Next-day service card;
- Maintaining and using the guest database (preferences);
- How to work with other departments;
- How to work efficiently;
- Teamwork and maintaining it over time.
- The various services that butlers offer.
Lecturer: Steven Ferry
Steven was born and raised in England, where he worked in education, hospitality, and private service before moving to the USA to continue in private service—during which time, in 1990, he established the first international butler association, The International Association of Traditional Butlers, and wrote the first modern book for the profession, The British Butler’s Bible.
Prof. Ferry took a break from service in the mid-90's to focus on his other passions, establishing an award-winning photographic and writing company that produced a wide range of educational, PR, marketing, editorial and fictional products for most major US publishers and many corporations, including authoring 20 books and hundreds of articles. At the turn of the century, he found himself being asked to consult and train butlers, first in the private sector and then in hospitality, based on his writings for the butler profession.
At the request of peers, he founded the International Institute of Modern Butlers in 2004 to set and raise standards for the profession. He championed bringing the butler profession into the international community of the 21st Century and bringing the role to life, at a time when it was entrenched in tradition and being an object of interest as opposed to a vital force that could greatly expand service offerings in all service industries, hospitality in particular.
Professor Ferry is author of best-selling texts, such as the two-volume Serving the Wealthy and Hotel Butlers, The Great Service Differentiators. He has helped introduce several innovations and new services to the hospitality industry, including the hotel-butler rating system, the spa butler, and an international black-book database of “guests from hell.” He currently advocates for the profession through his articles (50) and speaking engagements at various companies and universities, including Harvard and Moscow.
Together with the Institute staff, he trains butlers and other employees in luxury hotels and resorts, private villas and estates, and other service industries around the world, and specializes in uniquely effective, soft-skill training and emotional engagement that builds relationships with guests, as well as bringing fresh and astute perspectives to the challenges of hospitality management. He is working with partners to create a whole new level of quality assurance for hotels and resorts, and working to improve service levels in the business world, particularly in the IT and robotics fields.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
This module is perfect for beginners and avid enthusiast of the art of plating desserts. Students will learn different plating techniques, the essential skills and modern ways in designing desserts. Participants will also learn how to compose, manipulate and mix different ingredients. Lastly, they will be taught different finishing techniques and tricks to capture the perfect plate.
Module Objectives
At the end of the module the participant will be able to:
- Identify different plating techniques
- Differentiate traditional and modern ways of plating
- Understand the importance of conceptualising and planning to execution of dessert
- Combine different ingredients
- Execute finishing techniques
- Plan and design their own plated desserts.
Module Outline
Session 1:
- Meringues
- Centers
- Ice creams
- Building
- Crumble
- Essential Components
Session 2:
- Ganache, Pastes and Mousses
- Cakes, Glazes and Decorations
- Components Assembly
- Capture Drama (Food Photography)
Lecturer: Ted Fung Chua
Ted Chua is the Co-owner of Chuables Bakeshop and Miko Miko Bar and Restaurant, as well as a Chef Instructor at De La Salle-College of Saint Benilde.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
Nothing beats freshly baked bread! This module is designed for beginners and bread enthusiast who desires to make bread from scratch. As It may seen daunting, we will uncover the mystery and beauty of bread making without fear. Students will learn techniques and science behind the bread, student will also learn different ways to shape bread and how to present it. And lastly, learn to apply and be able to recreate at home.
Module Objectives
At the end of the module the participant will be able to:
- Understand the fundamentals of ingredients, baking process/stages and fermentation.
- Basic techniques of dough development in baking, including mixing and bulk fermentation, diving, shaping, proofing, scoring and baking.
- Appreciate the essence of bread making.
Module Outline
Pan de Sal, Whole Wheat Bread, Focaccia, Ciabatta, Baguette
- Mixing Methods
- Bulk Fermentation
- Portioning, Shaping
- Proofing, Scoring and Make up
- Baking
Lecturer: Leslie Bitoy
Chef Leslie is a graduate of DLS-CSB under the School of SHRIM with specialization in Culinary Arts. She started her career working at 5 star hotels and eventually moved to Singapore to further her studies and to work for celebrity restaurants.
Currently, she is a part time faculty teaching baking and pastry class as well taking R&D consultation projects in launching new products.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
In Italy, pasta is part of the national diet, becoming an important characteristic of the Italian meal. It is a much loved product, used in numerous recipes, served with sauces, used in soups and enriched with great flair and imagination. Gnocchi are small, roundish pieces of dough made from various ingredients that are baked or boiled and served with a sauce or condiment.
This module aims to explain the importance of ingredient ratios in the preparation of pasta and gnocchi dough. Apply the ratios and produce their own pasta and gnocchi dough while demonstrating proper mixing, rolling, handling, and shaping techniques. They will also prepare sauces that will serve as an accompaniment to their pasta and gnocchi dishes.
Module Objectives
At the end of the module the participant will be able to:
- Prepare different dough for strand, filled, and shaped pasta and gnocchi.
- Demonstrate proper mixing, rolling, handling, and shaping of pasta and gnocchi and sauce-making techniques.
- Create own recipes for pasta and gnocchi.
Module Outline
Pasta: Gnocchi, Linguini/Fettucini, Ravioli, Orecchiette
- Terminologies and Ratios
- Recipes and Ingredients
- Mixing and Resting
- Rolling, Shaping and Cooking
Lecturer: Jade Christopher Lee
Jade Christopher Lee is a Magna Cum Laude graduate of BS-HRIM, Major in Culinary Arts of DLS-CSB. He began his culinary career in 2011 as a pastry chef for a Japanese desert shop in Singapore. In 2012, he then worked for a French chef and restaurant, still in Singapore, as garde manger/pastry chef.
Moving back to the Philippines in 2014, he started working as a part-time faculty of Benilde, teaching culinary subjects. After a year, he became a full-time faculty of the college and that is when he had the opportunity to travel to italy, studying Italian cuisine courses at the Italian Food Style Education in Turin and at the Italian Culinary Institute for Foreigners in Asti.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
This module covers the basics in cake and cupcake decorating. The participants will learn to assemble, frost, and finish a single tiered cake, matching it with themed cupcakes and mini cupcakes. The students will be taught to make American Buttercream to be used as frosting in the cake and cupcakes. In the process, the basics of mixing and collaboration of colors to achieve cohesive look for the desserts.
Module Objectives
At the end of the module the participant will be able to:
- Learn to make buttercream frosting
- Proper preparation and assembly of buttercream cake
- Basic floral piping skills
- Mixing and combining of colors
- Properly pack and arrange cake and cupcakes
Module Outline
- Floral Piping
- Cake Preparation
- Finishing and Packaging
Lecturer: Ma. Kriselda L. Jiao
Lovely Jiao is successfully running a home-based baking business specializing in personalized cakes and pastries for the past decade. Lovely, as an alumni graduate of De La Salle - College of Saint Benilde, upholds the eminent quality and innovation the college has thought her. Bringing with her the growing passion and knowledge to share and further develop in the field.
After a rendezvous of trainings, unforgettable teachings, milestone triumphs - not just for her but for the college as well - at the heart of Hotel and Restaurant Institution Management major in culinary arts -- Park Avenue. Worked under Buddy Trinidad of Park Avenue Desserts. Then after, Mandarin Oriental. Shaping her further to believe that taste quality should be as excellent as it looks.
Working in the pastry kitchens of Makati Shangri-La and F1 Hotel, lead to further dabbles and encounters with magnifique dessert selections; before pursuing her own established business. Creating delicious quality lighted cakes to well-crafted rotating ones -- every day still learning anew.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
French cuisine is known as the most sophisticated and upscaled cuisine in the world. French master chefs are part of the most renowned and acclaimed chefs in the world. These facts came from very simple principles and philosophy : quality and freshness of the ingredients, mastery of the cooking skills (cutting, cooking, seasoning, platting) and the perpetual search for improvement and innovation
This class purpose is to immerge the students in this particular cooking environment to let them discover the professional French cooking ways. The students will first prepare the basic stocks and then they will produce 8 dishes over 2 days.
Module Objectives
At the end of the module, the participant will be able to:
- Understand the fundamentals of meats with the selection of proper cooking methods.
- Master the 4 cooking skills (cutting, cooking, seasoning and plating).
- Creating proper menus.
Module Outline
Stocks, Grilled Tournedos Bearnaise and French Fries, Beef Strogonof with potato Darphin, Poached Chicken Breast with Supreme Sauce et Rice Pilaf, Beef Tartar.
- Preparation, Mise en Place
- Cooking the Dishes, Seasoning
- Plating the Dishes
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
Basic Butler Service is a two-day course/workshop that is fun, fluid, and dynamic, as well as informative.You will leave having a very good idea of the scope and character of the butler, and possibly wanting to be one or hire one. For sure, your life will be changed because the life lessons taught are unique and very real.
You may want to take out insurance, or certainly fasten your seat belts, because these two days will be one wild ride: you will not be allowed to sit down quietly in the back, but your views and questions sought and answered.
Module Outline
- Answering any questions you may have already about butlers;
- What is a butler, what is a hotel or resort butler, history, background, and value of the profession;
- What a butler isn’t, and fake butlers;
- Persona, behavior, mindset and service attitude of the butler:
- The secret of superior service;
- Quality awareness and speed of service;
- How to wow people most easily;
- Pro-activity, creativity, anticipation (how to);
- Attitude and motivation;
- Characteristics and qualities of the butler;
- Butlers versus robots.
- Polishing communication skills:
- Philosophy of today's guests;
- Body language (butlers', guests'), facial expressions, verbal expressions;
- Reading guests and responding effectively to their anticipated needs;
- Always leaving the guests feeling happier;
- Manners & etiquette basics for different nationalities;
- Morals/ethics as they apply to servicing guests;
- How to stand, how to move, how to present items, carry a tray, open doors, answer the phone, bow;
- Developing superior communication skills;
- How to handle delicate situations smoothly;
- Understanding the mindset of challenging guests;
- How to handle unhappy guests.
- Running a butler department, briefly, including
- Its structure and duties of various positions;
- Pantry set-up;
- Next-day service card;
- Maintaining and using the guest database (preferences);
- How to work with other departments;
- How to work efficiently;
- Teamwork and maintaining it over time.
- The various services that butlers offer.
Lecturer: Steven Ferry
Steven was born and raised in England, where he worked in education, hospitality, and private service before moving to the USA to continue in private service—during which time, in 1990, he established the first international butler association, The International Association of Traditional Butlers, and wrote the first modern book for the profession, The British Butler’s Bible.
Prof. Ferry took a break from service in the mid-90's to focus on his other passions, establishing an award-winning photographic and writing company that produced a wide range of educational, PR, marketing, editorial and fictional products for most major US publishers and many corporations, including authoring 20 books and hundreds of articles. At the turn of the century, he found himself being asked to consult and train butlers, first in the private sector and then in hospitality, based on his writings for the butler profession.
At the request of peers, he founded the International Institute of Modern Butlers in 2004 to set and raise standards for the profession. He championed bringing the butler profession into the international community of the 21st Century and bringing the role to life, at a time when it was entrenched in tradition and being an object of interest as opposed to a vital force that could greatly expand service offerings in all service industries, hospitality in particular.
Professor Ferry is author of best-selling texts, such as the two-volume Serving the Wealthy and Hotel Butlers, The Great Service Differentiators. He has helped introduce several innovations and new services to the hospitality industry, including the hotel-butler rating system, the spa butler, and an international black-book database of “guests from hell.” He currently advocates for the profession through his articles (50) and speaking engagements at various companies and universities, including Harvard and Moscow.
Together with the Institute staff, he trains butlers and other employees in luxury hotels and resorts, private villas and estates, and other service industries around the world, and specializes in uniquely effective, soft-skill training and emotional engagement that builds relationships with guests, as well as bringing fresh and astute perspectives to the challenges of hospitality management. He is working with partners to create a whole new level of quality assurance for hotels and resorts, and working to improve service levels in the business world, particularly in the IT and robotics fields.
2022 1st Run: TBA
Time: TBA
Module Fee: TBA
Annually the Council of Deans and Heads of Nutrition and Dietetics (CODHEND) holds seminar and workshop for heads and educators of nutrition and dietetics (ND) in the Philippines. In 2019, the council decided to focus their efforts in the development of practicum guidelines and manual for teachers and students of ND to standardize the practicum or field practice protocol all over the Philippines. In 2020, the CODHEND’s tradition of annual seminar and workshop will be conducted in partnership with the De La Salle-College of Saint Benilde’s School of Professional and Continuing Education with the theme
#ND2020: Review, Refresh, Renew. In this seminar-workshop, ND educators will interact and discuss updates in the field of nutrition and dietetics and how to effectively educate the Gen Z students. Likewise, the ND practicum or field practice manuals will be reviewed towards a standardized ND practicum protocol in the Philippines. Hence, we will be refreshed on the latest ND whats, hows and whys. We will review what we have been doing, what we had done, and share our good practices as we renew our commitment of providing quality, relevant, and responsive ND education in the Philippines.
Module Outline
Session 1:
Updates on Nutrition and Dietetics Education
- CHED-TCNDE and CHED Programs
- PRC Board Examination Specification; Career Progression for Nutrition and Dietetics Profession; CPD and AIPO
- Updates on Clinical and Sports Nutrition
- Nutrition Care Process
- Communication for Nutrition
- Sports Nutrition
- Updates on Public Health Nutrition
- Nutrition in Emergency
- Infant and Young Child Feeding
- Philippine Integrated Management of Acute Malnutrition
- Recent laws in relation to public health nutrition
- Best practices in teaching Food Service Management for ND students
Leadership and Governance in Teaching
Session 2:
Scaling Up Nutrition (SUN) Academic Network and PPAN 2017-2022
- PPAN 2017-2022: How to motivate our teachers and students for action
- Discussion Workshop on strategies for teaching PPAN effectively
- The Scaling Up Nutrition (SUN) Academic Network: Clarification of Expectations
Review of the Community Nutrition Field Practice Manual
- Content of the Community Nutrition Field Practice Manual
- Workshop: Review of the Community Nutrition Field Practice Manual
- Presentation of Workshop Outputs
- Finalization of the Manual
- CODHEND Election and Business Meeting
Session 3:
Review of the Hospital Dietetics Manual
- Content of the Hospital Dietetics Field Practice Manual
- Workshop: Review of the Hospital Dietetics Field Practice Manual
- Presentation of Workshop Outputs
- Finalization of the Manual
Review of the Food Service Manual
- Content of the Food Service Field Practice Manual
- Workshop: Review of the Food Service Field Practice Manual
- Presentation of Workshop Outputs
- Finalization of the Manual
space@benilde.edu.ph