02/03/2026
Last February 23, 2026, the Department of Tourism Management successfully conducted the Basic Culinary Knife Cutting Skills Training for 2nd-year students enrolled in TM 102: Agritourism Management.
The activity was held in two batches to ensure quality hands-on learning. The first session (10:00 AM – 12:00 NN) was facilitated by the Department of Hospitality Management, focusing on proper knife safety, grip, and basic cutting techniques. The second session (1:00 PM – 3:00 PM) was facilitated by the Department of Food Technology, highlighting the application of knife skills using fresh agricultural produce in farm-to-table operations.
Through demonstrations and guided practice, students enhanced their culinary competencies and deepened their appreciation of agritourism and farm-to-table concepts.
This successful activity reflects the strong collaboration among departments in delivering meaningful, hands-on learning experiences for our future tourism professionals.