Central Mindanao University Academic Paradise of the South
The Farmers Training Center at Central Mindanao University was transformed into a haven of sophistication and culinary excellence as the batch Les Toque Quatorze (HM63 and HM87 students) from the College of Human Ecology hosted A La Russe, a Russian-style fine dining experience themed “An Exquisite Time for Love and Gratitude,” on November 20, 2024.
The event was the culmination of the students’ Introduction to Meetings, Incentives, Conferences, and Exhibits (MICE) course. Guests, including university officials, parents, and industry professionals, were treated to a gastronomic journey that reflected the students’ mastery of their craft in the hospitality industry.
In her message, Dr. Rubie A. Arroyo, Dean of the College of Human Ecology, commended the students for their passion and creativity. “This event is a culmination of your dedication and hard work. It reflects the journey you’ve undertaken and the excellence you are capable of achieving,” she said.
Moreover, Malaybalay City Mayor and proud CMU alumnus Hon. Jay Warren R. Pabillaran graced the event and delivered an inspiring message to the students, parents, and the university community. He congratulated the parents and the students on their exceptional performance and praised CMU for equipping them with the training necessary to thrive in the hospitality industry.
“Your talents in hospitality management are sought after because of institutions like CMU,” Mayor Pabillaran said, emphasizing that the event showcases how the university prepares its students to be globally competent.
Furthermore, Ms. Mary Eula Angel N. Non, HM 63 instructor, emphasized the importance of a positive attitude and collaboration in the hospitality industry. “This fine dining activity symbolizes your readiness to excel in your future endeavors. Each dish, each interaction, is an opportunity to showcase your passion and commitment to excellence,” she remarked.
The evening featured a carefully curated menu showcasing the students’ culinary skills, starting with Crabes Croustillants à la Crème de Mangue, a crisp and creamy appetizer. This was followed by Garlic Pumpkin Soup and a refreshing Orange Glazed Salad. The main course, Bourbon-Glazed Sirloin Beef with Duchess Potatoes and Salsa Mexicano, offered a perfect balance of flavors. Dessert included a Strawberry Tart with White Chocolate Sand and Butterscotch alongside an Edible Moss Cake. A wine parade led by the wine stewards added an extra touch of elegance before the main course.
Meanwhile, A la Russe student executive committee shared their key takeaways on how they showcased their teamwork, creativity, and problem-solving skills:
Decoration Head Vince Jude R. Orlino highlighted the importance of collaboration and open communication in creating a stunning event space, while Program Director Mark Glen D. Curay emphasized meticulous planning and coordination to deliver a seamless program. According to Anna Vi Marie B. Lagua, Waiters and Wine Stewards Committee, the activity tested her adaptability and teamwork, while Kitchen Heads Eliza Mae C. Palalon and Floed Ryan M. Cordova navigated challenges with flexibility and collaboration. Finance and Logistics Head Dolly Kate B. Mondia focused on securing sponsorships and building industry connections.
The University’s emphasis on experiential learning through A La Russe aligns with the United Nations Sustainable Development Goals (SDGs), particularly SDG 4 (Quality Education), and SDG 8 (Decent Work and Economic Growth) as it provided students with hands-on training and leadership opportunities, preparing them for a sustainable and globally competitive future.
