The School of International Hospitality and Tourism Management (SIHTM), in collaboration with the SIHTM-Young Innovative Chefs and Association of Student Restaurateurs (ASR), spearheaded a community outreach program in Barangay Lucnab, Baguio City last March 16, 2024. This initiative, aimed to provide livelihood skills to the residents of one of the University of Baguio’s partner barangays.
The workshop saw the enthusiastic participation of 19 barangay residents, who engaged in focused, skill-building activities. Faculty experts delivered a series of lectures and hands-on sessions on the art and science of pickling.
Participants in action the making of pickled chayote and ube jam- Photo by Dixie Lidawan
Chef Eullynette Sweet Garcia introduced participants to various methods in pickling, while Chef Carlo John Carpio demonstrated advanced techniques in the craft. Chef Robenson Dasalla provided insights into effective packaging, and Mr. Mark Anthony covered the essential aspects of product costing.
Participants were divided into groups and guided through the process of creating two types of products: pickled chayote (locally known as sayote) and ube jam. Under the meticulous supervision of the chefs and students, the participants learned to produce these items from scratch, gaining valuable hands-on experience. To ensure parents could fully focus on the activity, students and faculty organized and supervised activities for their children. This thoughtful arrangement allowed parents to engage deeply in the workshop, knowing their children were well cared for.
The outreach program not only imparted practical skills but also fostered a sense of community and collaboration among the residents. This initiative by SIHTM and the Young Innovative Chefs underscores the University of Baguio’s commitment to community development and sustainable livelihood practices. This activity also targets Sustainable Development Goals 1,2, 8, 9,11, 12, 15 and 17.
Written by Dixie Lidawan
