Wholesaled GE Corporation & Lugang Cafe'
The School of Hospitality carried out a field trip for the freshmen and sophomore Culinary Arts students to further enrich and expose them to the intricate skill and intellect-based industry they are pursuing.
Along with that was the objective of meeting the criteria needed in their assessment papers and as well as associating scenarios and terminologies tackled in their respective classes in Planning and Managing Food Production and Enhancing the Meal Experience. This exposure trip was spearheaded by Chef Edward Dimaculangan and Ms. Nikki Eleazar-Banzon who both specialize in the field food safety.
The students were brought to the Wholesaledge’s commissary operation wherein they experienced firsthand how Food Safety and HACCP are practiced. The visit to the premises included a quick rundown of the do’s and don’ts and as well as the standards and prevention methods that should be upheld by a food production establishment. After touring the commissary kitchen and hearing about what Wholesaledge is all about, the students were given take-home bags of their special Bagoong and some food items that they have prepared for them. They then proceeded to San Juan where they visited the Greenhills branch of Lugang Café. This semi-fine dining restaurant is actually the first restaurant which the Bellagio Group of Restaurants have branched out from China. The students experienced an authentic Chinese family style banquet and were served various Chinese dishes ranging from Steamed Dumplings to Deep-fried Pork. Not only were the students there to taste sumptuous dishes but also to learn how customer satisfaction can be achieved and observe certain aspects and factors that make a successful restaurant.
The students had a wonderful experience of being enlightened with new knowledge and experiencing things first hand. All in all, the students had a meaningful trip, which strengthened their passion into venturing out into the culinary world.