Fifty Bachelor of Science in Hospitality Management (BSHM) II students and two faculty members from the College of Hospitality Management proudly joined the 1,191 participants of the recently concluded 5th COHREP Western Visayas Regional Congress held on March 27, 2026, at the Grand Xing Imperial Hotel. The event gathered hospitality management students, educators, and industry partners from across the region, creating a dynamic platform for learning, networking, and professional growth. The congress was made even more significant with the presence of distinguished keynote speakers Dr. Raul F. Muyong, CHED Regional Office VI Director, and Dr. Nordy D. Siason Jr., President of Iloilo State University of Fisheries Science and Technology (ISUFST).
The BSHM II students were accompanied by Instructors Enrique I. Sariño and Frenie Ann B. Permiso, with Dr. Ricardo J. Paborada Jr. serving as the head of the delegation. Their participation reflected the strong commitment of ISUFST to providing students with meaningful exposure to regional academic and industry engagements. Also present at the event was Instr. Ma. Paula E. Balbona, SIPP/SEAP Coordinator, who took the opportunity to strengthen partnerships with industry stakeholders and explore opportunities that will benefit student internship and professional development programs.
Adding to the significance of the event, members of the Ka-ISDA Vlog covered the congress, capturing highlights and experiences of the participants. The team was guided by their advisers, Instructors Jonard V. Verdeflor and Leo V. Paparon, whose mentorship continues to empower students to document and share the university’s milestones. The participation of ISUFST in this regional congress underscores the institution’s active role in advancing hospitality education, fostering collaboration, and preparing future hospitality professionals for the evolving demands of the industry.
FLAVORS OF EXCELLENCE: CHM Culinary Team Places Fourth in COHREP Iron Chef’s Showdown
The Culinary Team of the College of Hospitality Management (CHM) proudly secured a 4th place finish in the Iron Chefs Category during the recently concluded 5th COHREP Western Visayas Regional Skills Olympics held on March 28, 2026, at the Fountain Area of Robinsons Place, Iloilo. The competition brought together talented student chefs from various institutions across the region, showcasing creativity, technical skills, and the rich culinary heritage of Western Visayas. Representing the campus in this prestigious culinary showdown were three promising student chefs: Denmark J. Quinoveva and Rhozen O. Etino, both BSHM II students, and Christ John M. Arabit, a BSHM I student, who demonstrated remarkable teamwork and innovation in the kitchen.
For the appetizer round, Quinoveva impressed the judges with Umami Rolls, a classic Ilonggo-inspired lumpia crafted from fresh Visayan shrimp blended with pork fat and finely chopped jolly mushrooms. Wrapped in thin rice paper and deep-fried to perfection, the dish featured a crisp exterior and a succulent, flavorful filling, complemented by tangy pickled onions that balanced richness with acidity. Meanwhile, Etino elevated the main course with Darag Royale in Coconut Embrace, a refined dish highlighting premium Darag chicken stuffed with malunggay and native chili leaves. Baked to tenderness and finished with a velvety coconut milk and coconut cream reduction, the dish was served with sautéed green papaya and bell peppers, alongside dehydrated organic black rice that added texture and a subtle nutty finish.
Completing the team’s culinary presentation, Arabit prepared the dessert KBL Hopia de Oro, a modern Filipino creation inspired by the Ilonggo flavors of Kadyos, Baboy, and Langka (KBL). The golden-baked hopia featured a filling of steamed kadyos and caramelized langka, elegantly plated over caramelized batwan and finished with a silky coconut reduction. The team’s achievement highlights the growing excellence of CHM students in culinary innovation, as they skillfully blended heritage ingredients with modern techniques. Their performance not only showcased the university’s commitment to developing future culinary professionals but also celebrated the richness of local flavors on a regional stage.
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