21/05/2026
๐๐ ๐๐๐๐๐๐ - ๐๐๐๐ ๐ | ๐
๐๐๐๐ ๐๐๐๐๐ & ๐๐๐๐๐๐ ๐๐๐๐ ๐๐๐๐๐๐๐๐
Demonstrating collaborative and outcomes-based instruction, the Hospitality Management Program implemented its Team Teaching strategy in the Kitchen Essentials and Basic Food Preparation (HPC1) course. Through the combined expertise of chef-instructors ๐๐ซ. ๐๐ฒ๐๐ง ๐. ๐๐ข๐๐๐ฒ๐, ๐๐ฌ. ๐๐ข๐๐๐ฒ ๐๐๐ ๐. ๐๐๐ฅ๐ข๐ฉ๐ฎ๐ฌ๐๐ง, and ๐๐ฌ. ๐๐ก๐๐ซ๐ฒ ๐๐จ๐ฒ ๐. ๐๐๐ฅ๐จ๐ฆ๐๐ญ๐, first-year students were guided in the preparation of fresh pasta and potato-based dishes while developing essential culinary competencies.
The Team Teaching approach strengthens instructional delivery by integrating varied industry knowledge, teaching techniques, and practical demonstrations, allowing students to gain deeper understanding and hands-on mastery of kitchen fundamentals.
This collaborative strategy also promotes active learning, immediate feedback, and closer mentoring among learners. Aligned with the principles of Outcomes-Based Education (OBE), the activity focused on developing measurable skills, technical competence, creativity, teamwork, and professionalism among students. Through guided performance tasks and practical application, students were able to demonstrate learning outcomes expected from future hospitality professionals under the instruction and supervision of the chef-instructors.
๐ฉ๐ฐ๐ด๐ฑ๐ช๐ต๐ช๐ถ๐ฎ ๐ฆ๐ด๐ต ๐ฑ๐ฐ๐ฑ๐ถ๐ญ๐ถ๐ด
