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Monday, August 8, 2011

A Retrospect in a Retrospective: MIHCA Open-house 2011 Adventure

In 2006, the Magsaysay Group of Companies welcomed a new sibling in its fold with the rise of the Magsaysay Center for Hospitality and Culinary Arts (MIHCA). In such a short span of time, MIHCA established itself as the leading culinary arts and hospitality institution in the country, and has successfully launched careers for promising professionals.

MIHCA’s fully-equipped commercial and specialty kitchens, dining rooms, bars, food science laboratories and computer rooms adhere to current industry standards and enable the students to simulate professionals in the real world. This also ensures that the level of education offered is up-to-date with current trends and techniques practiced locally and globally, thereby equipping graduates with strong foundations about the hospitality and culinary industries.
The school has also been avidly participating in activities aimed at highlighting the culinary prowess of Filipinos. Perfect examples are the school’s participation in the Guinness World Record setting feat of producing 5,845 cheese-based dishes and culinary competitions both locally and abroad where the school bagged countless awards.
Add to that, the institute works closely with industry experts and leaders to guarantee that the level of education offered will equip graduates with strong foundations about the hospitality and culinary industries. This also ensures that graduates are up-to-date with current trends and techniques practiced locally and globally.

MIHCA’s affiliation with the other learning units of the Magsaysay Group of Companies graduate can avail of supplemental upgrading and certificate courses for the maritime profession at the Magsaysay Training Center and the Magsaysay Institute of Shipping (Cavite), while available through Magsaysay Global Services in Manila and Star of Asia in Bacolod, are healthcare certification programs. MIHCA also offers tourism courses certified by the International Air Transport Association (IATA).

Retrospective: MIHCA Open-house 2011

The one-day event highlighted the school’s programs and accomplishments via a guided facility tour of the Manila and Makati campuses wherein guests (from different schools and universities) and friends from the print and social media had the opportunity to witness the students in actual classes. Held last July 22 (Manila) and July 29 (Makati), the two-part activity coincides with MIHCA’s Anniversary month that showcased hands-on training programs, laboratories and facilities – that have been designed according to industry standards. This allows for students’ intense immersion in real production kitchens, a real hotel room, real restaurants and bars and even a real ship’s cabin.

During the Retrospective: MIHCA Open-house 2011, those who were present got the chance to taste the student’s productions via food and beverage sampling activities. All were treated to a scrumptious buffet lunch prepared by MIHCA’s senior Professional Culinary Arts Students under the supervision of their highly-esteemed chef instructors.
Last July 29, 2011 they have an Open House and I'm so lucky to got an Invite from Sir Enzo of Juan Manila Express with other fellow bloggers   Stacy Lyn Liong of CrumpyBlog Ger Vina Estrella of Vina Tastes The World, Jay L Aquino of Food Trip, Alwin Aguirre of The City Roamer, Jayson Biadog of Jayson Biadog and  Tiffany Ann Tan of Chubby Tiff Say.

We have a tour of the MIHCA Makita Campus first stop the Hotel Simulation Room. Hotel Simulation was like being in a actual Hotel room or like seeing a Hotel room without the guest.  They teach us the basic things you always find in a hotel room and where you will find it. The type of room setting, bathroom settings and what are things you can bring home after your hotel stay. I'm just amazed that you can bring the Bible home if you wish too.

First Stop the Hotel Simulation Room
Demo of Triple Sheeting  the way of the future for all quality hotels and motels.

Next Stop the Kitchen 
Where students are train to clean, slice, cook and serve.
Students have special gift for the guest food samples for everyone.
Cucumber with Smoked Salmon
with Cream Cheese and Capers
Lettuce Bundles with Spicy Peanut Noodles
Mushroom Duxelle Volauvant
Everything they serve really taste great and specially seeing it serve like in a first class restaurants.  Simply like eating with your eyes but we blessed to actually taste it and its heaven. ( thank you Vina for listing the name of every dish)
Practitioner are assign in different part of the Kitchen, for this batch they are one that will prepare our lunch. 
They always have a group or team per table and each table have different dish or menu. Freshly cook meals for every guest of Illumine Restaurant.
The Commissary where all of the supply and inventory of the school was manage. Everyone must learn how to manage supply and orderly place ingredient. This is the accounting part of every restaurant.

Best part of the Tour the Pastry and Baking Laboratory
Chef Napoleon Carbonell,
Baking and Pastry Instructor with the baking students.
Creme Brulee something like our local Leche Plan
Yummy Chocolate Fudge Brownie made by the Students.

 Butchery Room 

Students learn how to truss, deboned and different skill on butchering.

Trussing Chicken is simple procedure that can enhance its quality and presentation.
Trussing Completion and Demo Video

After all the Cooking Demo next stop Bartending Section too quench our thirst.

Ice Tea for Everyone
Mr. Christian Docusin - Bartending and Flairtending Instructor
Great Demonstration of Bartending Skills by Mr. Christian Docusin - Bartending and Flairtending Instructor

The Lecture Room
Basic Table Utensils
Room Set Up with Different type of wall and Flooring


Basic Table Set Up with Bartending Section
The Lecture room was the combination of lecture and familiarization of the different type of wall , flooring and utensils. 

Menu for the Day and Buffet set up for everyone.
But before the must awaited lunch the final stop  Barista Part of the School. For Coffee lover and coffee drinkers this is the best place for you. They demonstrate different type of coffee.

Mr. Ernie Mesina -  Food & Beverage and Barista Instructor

Love the Espresso

Cooking Demo with Chef Napoleon Carbonell
Before the cooking Demo MIHCA draw 6 lucky individual to learn how to truss chicken and will participate to the challenge fastest trussing chicken Guest Edition. While they have trussing lesson a Cooking Demo on making the dessert. Menu for the demo Creme Brulee our dessert. 
Creme Brulee Enlarge :D
The Trussing Participant
Winner of the Trussing Challenge Vina Estrella of Vina Tastes The World,
 Last part of the Tour Lunch Time
and Socials.

MIHCA is part of the Magsaysay Group of Companies, which are most commonly associated with shipping. We are the training arm of the company focusing on Culinary and Hospitality Training.

They open classes every month, which is why enrollment is year-round.

Courses Offered


For more details about MIHCA, you may visit their website and their campuses located at the following addresses:  

Makati Campus – 5th Floor Waltermart Mall, Chino Roces Ave. corner Arnaiz Ave., Makati City Tel: 887-53-29 / 889-1707. 

Manila Campus – 3rd Floor Times Plaza Building, U.N. Ave. cor. Taft Ave., Manila Tel: 524-9996 ext 600/601

In Jakarta – Jalan Tanjung Karang No.5, Jakarta 10230 Indonesia, Tel: +6221-390-8812, Fax No.: +6221-390-8894. 

Email: /

Thank you everyone for this great Adventure, Admin and Staff of MICAH, Fellow Bloggers and Media. 

Everything is free just look for it