University of Bohol College of Hospitality Management, Tourism & Nutrition

11/12/2025

28/11/2025

18/11/2025

01/11/2025

GOOGLE CLASSROOM CODES

GOOGLE CLASSROOM CODES FACULTY SUBJECT SUBJECT CODE SOMOSON, NANCY ABM 3THN r5j3kkh6 ABM 4THN a2h2whvr HPC 3 H116 r3dx3gs7 HPC 3 H115 tjx2zgaa OSAMU, SUNOUCHI HPC 7/TPC 7 trccv2hh GUPITA, KATHRINE HMPE 1 H117 jckv6urx HMPE 1 H188 z2ziizuu H...

19/09/2025

Our Baking and Pastry Production class has been busy kneading, rolling, and baking — and the results are simply delightful!

✨ Pandesal – The all-time Filipino breakfast favorite! Soft, fluffy, and lightly sweet, perfect with coffee or hot chocolate. A humble bread that continues to warm every Filipino table.

✨ Cinnamon Rolls – Sweet, swirly goodness with that comforting aroma of cinnamon. Soft bread layered with cinnamon sugar and finished with a luscious glaze — a true indulgence in every bite.

Through these creations, our students highlight both the artistry of local tradition and flair for international pastries. From the simplicity of pandesal to the decadence of cinnamon rolls, the class proves that baking is not just a skill, but also an art of bringing joy through food.💛❤️💙

19/09/2025

PLATES OF HERITAGE SERIES

When we say comfort food, one dish always comes to mind — Adobong Bisaya.
Unlike the usual adobo that is loaded with soy sauce, the Bisaya version highlights simplicity, authenticity, and the richness of native flavors.

✨ What makes it unique?

🐓 Traditionally cooked with native chicken, known for its firmer texture and deeper flavor, while a different version is cooked using pork belly.

🧄 Seasoned with garlic, vinegar, black pepper, and a touch of salt — no soy sauce needed!

🔥 Slow-cooked until the meat is tender and infused with the tangy, garlicky goodness that makes it irresistibly Bisaya.

For Bisaya households, this dish is more than just food — it is a reminder of family gatherings, farm-to-table cooking, and the wisdom of keeping recipes simple yet full of soul.

💡 Fun Fact: Adobong Bisaya is often cooked until nearly dry (pinauga style), perfect with freshly cooked rice and even tastier the next day!

🌟 Whether served during fiestas or an ordinary meal, Adobong Bisaya stands as a true icon of Visayan culinary pride.

💛💙❤️

16/09/2025

In celebration of Tourism Month 2025 and in honor of Bohol as a UNESCO Global Geopark, our Asian Cuisine class launches a special series featuring student culinary creations that highlight the beauty of local foods.

From heirloom recipes to reimagined classics, each installment of this series presents dishes that are more than just flavors on a plate — they are stories of our land, our people, and our culture. By looking back at our traditional dishes, we preserve a priceless heritage that connects us to our roots while inspiring future generations of chefs, hosts, and tourism leaders.

🍲 Why this series matters?
Food is a living heritage. Just like Bohol’s landscapes, our cuisine carries the imprints of history, community, and sustainability. Preserving traditional dishes means safeguarding our identity, supporting local farmers and food producers, and promoting Geo-Turismo — Love for the Land, Love for the People.

🌿 Through this series, we also celebrate Bohol as a Geopark — where nature, culture, and community development are intertwined.

💡 This is our small but meaningful contribution to promoting sustainable tourism through culinary heritage.

📸 Follow this series and journey with us as we showcase our students’ creative Asian Cuisine outputs inspired by local flavors!

❤️💛💙

29/08/2025

📣📣📣

27/08/2025

The College of Hospitality Management, Tourism and Nutrition of the University of Bohol has long been committed to preserving our culture and tradition. Through awareness drives, cooking, and food presentation, we inspire our students to celebrate and appreciate the richness of our heritage. 🍲

11/08/2025

11/08/2025

𝗜𝗻𝗰𝗼𝗺𝗶𝗻𝗴 𝗳𝗿𝗲𝘀𝗵𝗺𝗲𝗻 & 𝘁𝗿𝗮𝗻𝘀𝗳𝗲𝗿𝗲𝗲𝘀—𝘄𝗲𝗹𝗰𝗼𝗺𝗲 𝘁𝗼 𝘁𝗵𝗲 𝗨𝗕–𝗡𝗗𝗦𝗔 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆!

Join our group chat to stay on top of important announcements 📰, meet your instructors 🧑‍🏫,
connect with fellow students 🤝🏻, and get advice from friendly seniors 🫶🏻.

𝙎𝙘𝙖𝙣 𝙩𝙝𝙚 𝙌𝙍 𝙘𝙤𝙙𝙚 𝙩𝙤 𝙨𝙩𝙖𝙧𝙩 𝙜𝙚𝙩𝙩𝙞𝙣𝙜 𝙘𝙤𝙣𝙣𝙚𝙘𝙩𝙚𝙙 𝙩𝙤𝙙𝙖𝙮!

𝑬𝒅𝒊𝒕𝒐𝒓 | 𝑪𝒉𝒓𝒊𝒔𝒕𝒊𝒂𝒏 𝑱𝒂𝒚 𝑴. 𝑹𝒂𝒑𝒆𝒓
𝑾𝒓𝒊𝒕𝒆𝒓 | 𝑱𝒆𝒂𝒏 𝑪𝒍𝒂𝒊𝒓𝒆 𝑺𝒆𝒈𝒖𝒆𝒓𝒂