SPU Manila Hotel and Restaurant Circle of Paulinians

09/03/2026

Academic Achievement Announcement

We are proud to announce that our BSHM major in Culinary Arts students who participated in the "Global Professional Advancement Certification Program" have successfully passed their respective **International Certification Examinations**.

This achievement reflects their dedication, competence, and commitment to professional excellence in the field of hospitality. Their success also demonstrates the institution’s continuing effort to provide globally relevant training and certification opportunities for our students.

We extend our heartfelt congratulations to our Newly Certified Associate Hospitality Professionals for this remarkable accomplishment. May this milestone inspire them to pursue greater professional growth and continue to uphold the standards of global service excellence.

👏 Congratulations once again, and we are proud of you! 🌟

27/02/2026

Proudly Announcing a Milestone Achievement 🎓

We are honored to formally announce that St. Paul University Manila is now an official Institutional Member of the Association of Administrators in Hospitality, Hotel and Restaurant Management Educational Institutions (AAHRMEI).

This institutional membership signifies our steadfast commitment to academic excellence, industry relevance, and continuous quality improvement in Hospitality and Tourism education. Being part of AAHRMEI strengthens our collaborative engagements with leading academic institutions and industry partners nationwide, fostering innovation, research development, and professional advancement in Hospitality and Hotel & Restaurant Management education.

Through this affiliation, St. Paul University Manila further reinforces its mission to deliver transformative, outcomes-based education aligned with national and global standards in the hospitality industry.

We look forward to meaningful partnerships, academic collaboration, and sustained contributions to the advancement of hospitality education in the Philippines.

25/02/2026

A glimpse into the practical laboratory session of our BSHM major in Culinary Arts students during their Garde Manger class.

The session focused on the fundamental principles and techniques in the preparation of salads and salad dressings, as well as hot and cold sandwiches. Students demonstrated competencies in knife skills, ingredient selection, flavor balance, plating aesthetics, and proper sanitation practices—essential elements in cold kitchen production.

Through this activity, learners were able to apply classical garde manger concepts while integrating creativity, precision, and professionalism in food presentation.
We commend our students for their dedication to mastering foundational culinary skills essential in the hospitality and food service industry.

15/02/2026

Sneak Peek | Experiential Learning in Action

We proudly share a glimpse of our Bachelor of Science in Hospitality Management (BSHM) student, Jim Bradley Cantos, major in Culinary Arts, during his Kitchen Operations immersion at Baker J Cafe, Quest Hotel Clark Pampanga

As part of a 60-pax plated Valentine’s Service, Mr. Cantos demonstrated professionalism, culinary precision, and operational competence in a high-demand service environment. This hands-on experience highlights the program’s commitment to industry-aligned training, ensuring that our students develop technical proficiency, time management skills, and collaborative teamwork essential in contemporary food service operations.

At St. Paul University Manila, we continue to provide meaningful experiential learning opportunities that bridge academic foundations with real-world culinary excellence.

13/02/2026

Sneak Peek | Internship Milestone

We proudly share a glimpse of our Bachelor of Science in Hospitality Management (BSHM), major in Culinary Arts student, Richard Polhen, Jr., as he prepares for the “Love & Flavors: Pre-Valentine’s Dinner Buffet” during his Kitchen Operations Internship at F1 Hotel Manila.

This hands-on engagement reflects the integration of classroom learning and industry-based training, highlighting the importance of experiential education in culinary arts. Through this internship, Richard demonstrates technical competence, creativity, teamwork, and professional discipline—core competencies expected of future hospitality professionals.

We commend his dedication and commitment to excellence as he continues to refine his craft in a dynamic hotel kitchen environment.

30/01/2026

30/01/2026

Another glimpse into the Kitchen Operations Training of our BSHM major in Culinary Arts interns at F1 Hotel, Bonifacio Global City. This experiential learning opportunity allows our students to apply classroom theories to real-world professional kitchen practices. We extend our sincere appreciation to the chefs and kitchen professionals of F1 Hotel for their mentorship, guidance, and commitment to shaping future hospitality professionals.

30/01/2026

A glimpse into the Kitchen Operations Training of our BSHM major in Culinary Arts interns at F1 Hotel, Bonifacio Global City. This experiential learning opportunity allows our students to apply classroom theories to real-world professional kitchen practices.

We extend our sincere appreciation to the chefs and kitchen professionals of F1 Hotel for their mentorship, guidance, and commitment to shaping future hospitality professionals.

Interns:

• Richard Polhen Jr.
• Kate Pastor
• Louise Zamora

26/01/2026

BSHM students demonstrated their culinary competencies through a practical activity focused on Cordillera Administrative Region (CAR) Cuisine as part of the subject Philippine Regional Cuisine.

The students prepared and presented the following traditional dishes, showcasing cultural authenticity, proper techniques, and regional food heritage:
• Linnapet (Mountain Province)
• Binakle (Ifugao)
• Pinikpikan (Mountain Province)

This activity aimed to deepen students’ appreciation of indigenous Filipino cuisines while strengthening their skills in traditional food preparation and presentation. The output reflects their commitment to preserving and promoting regional culinary traditions through academic and practical learning.

👏 Congratulations to our BSHM students for a job well done!

24/01/2026

Hotel Practicum at Clark, Pampanga 🇵🇭

We are proud to share a glimpse of our students gaining real-world hospitality experience in top hotel kitchens:

🍽 Mimosa Plus
👨‍🍳 Jim Bradley Cantos
– Student Intern, Kitchen Operations

🍽 Quest Plus
👨‍🍳 Scott Riley Miranda
👨‍🍳 Mark Jerwin Ogaya
– Student Interns, Kitchen Operations

Hands-on training, professional exposure, and passion in action.
So proud of you, future hospitality professionals! 🌟🔥

20/01/2026

First Kitchen Laboratory of BSHM major in Culinary Arts for the subject Garde Manger 🥗
Topic: Cold Sauces

Our students explored the fundamentals of cold sauce preparation, focusing on flavor balance, knife skills, and proper presentation through the following classics:
🥄 Salsa
🥄 Coulis
🥄 Chutney
🥄 Guacamole

A great hands-on experience that sharpened both technique and creativity in cold kitchen preparations. Congratulations! Keep it up!

19/01/2026

First Kitchen Laboratory of BSHM major in Culinary Arts for the subject Philippine Regional Cuisine – NCR 🍽️✨

Our students showcased their skills and appreciation of local flavors through the preparation of iconic dishes from the National Capital Region:
🍜 Pancit Malabon
🍜 Pancit Miki Bihon
🥮 Everlasting
🥚 Adobong Balut

A meaningful start to their culinary journey—celebrating Filipino heritage, teamwork, and hands-on learning in the kitchen. Proud of the passion and effort shown in the very first lab! 👏🔥