The morning of 26th of October, all second year Hospitality Management and Culinary students were prepared to have a new experience. All of them were aware of what they have in stored for. Before going on the trip, they were given a paper with the activities that they were about to do. They all know that they will stay in an eco-friendly hotel that is one of the top hotels in the Philippines, Cocoon Boutique Hotel.
When all the students stepped in the bus, most were anxious to go back to sleep and some were having their usual chatter. They had about 45 minutes to an hour trip to their first destination. Their first activity was going to Nomama. Nomama is a Japanese restaurant that has their ramen as their specialty. Most of the students were fascinated on the ambiance that the restaurant has. Everyone took their seat and patiently waited for the program. The students knew that they were going to learn how to make ramen, but in great surprise, they were also tasked to make spicy tuna maki and gyoza. They were first shown a demo of all the three dishes. They were some also some student volunteers who had their first try on wrapping a gyoza. After the demo, the students were formed into groups and made all three dishes.
After making those dishes, the students will be having their lunch there. The students were satisfied with their meal, although, some really disliked their ramen and didn’t finish everything.
After their lunch the students went back to the bus to go to Cocoon Boutique Hotel. In the hotel, they attended a program that talks about sales. The students learned a lot based on how active they were. Almost everyone answered, and they enjoyed on how the speaker was presenting. After the program, the Culinary students went ahead to have a tour of the hotel, while the Hospitality Management students went up to their rooms to rest. They all waited for dinner and loved the food, especially their fish.
All the students went back to their rooms and had their own separate story to tell.