IChef

𝑳𝑶𝑶𝑲 | Joji Ilagan International Schools Internal Quality Assurance (IQA) Session

The Internal Quality Assurance (IQA) Retooling Session held at the Corporate Suite, IMS Building of Joji Ilagan International Schools was a productive review of key responsibilities, processes, and audit plans.

The meeting was crucial in enhancing the consistency and accuracy of our audits, ensuring we are well-prepared for the upcoming academic year 2024-2025.

| 𝑭𝒓𝒆𝒆 𝑺𝒕𝒚𝒍𝒆 𝑷𝒂𝒓𝒕𝒚 |

The Institute of International Culinary and Hospitality Entrepreneurship (IChef) students enjoyed a vibrant freestyle party at IFresh 2024, celebrating with smiles and creativity. It was a day of fun and memorable moments, marking a successful event.

𝑳𝑶𝑶𝑲 | Introducing New Leaders and Celebrating Culinary Achievements

At IFresh 2024, we proudly introduced the new Supreme Student Council (SSC) and The Epicure Organization Leaders of the Institute of International Culinary and Hospitality Entrepreneurship (IChef).

The day was filled with celebration and enjoyment as we embraced new leadership and culinary innovations.

| 𝑹𝑨𝑵𝑫𝑶𝑴 𝑷𝑯𝑶𝑻𝑶𝑺 |

The Institute of International Culinary and Hospitality Entrepreneurship (IChef) students enjoyed the IFresh 2024 event, where they absorbed key industry trends and practical skills. The event provided them with exciting insights and inspiration for their future careers in culinary and hospitality.

𝑳𝑶𝑶𝑲 | IFresh 2024: Ceremony

The Institute of International Culinary and Hospitality Entrepreneurship (IChef) students enjoyed the IFresh 2024 event, where they absorbed key industry trends and practical skills. The event provided them with exciting insights and inspiration for their future careers in culinary and hospitality.

𝑳𝑶𝑶𝑲 | Culinary Creativity Unleashed at IFresh 2024

The Institute of International Culinary and Hospitality Entrepreneurship (IChef) students showcased their culinary skills at IFresh 2024 by preparing, creating, and cooking a variety of innovative dishes.

𝑳𝑶𝑶𝑲 | Mastering Salads in Culinary Education

Short Course-Micro-Credential Certificate (MCC) students explore the fundamentals of commercial cookery by preparing a variety of salads under the expert guidance of Chef Reynante Raseroni.

𝑷𝑹𝑬𝑷𝑨𝑹𝑨𝑻𝑰𝑶𝑵 | IFRESH2024

The Institute of International Culinary and Hospitality Entrepreneurship (IChef) students gear up for IFresh 2024, preparing to celebrate the new year with a cherry on top.

𝑨𝑻𝑴 | Short Course-Micro-Credential Certificate (MCC) Preparation with Chef Reynante Raseroni

Students dive into the fundamentals of commercial cookery with Chef Reynante Raseroni, mastering essential skills and creating delicious dishes in their Short Course-Micro-Credential Certificate (MCC) program.

𝑳𝑶𝑶𝑲 | A Sweet Achievement! 2nd year Bachelor of Science in International Culinary Management students with chef Angelika Balani

Our 2nd-year Bachelor of Science in International Culinary Management students recently showcased their skills by preparing Sachertorte and Chocolate Mousse Cake under the guidance of Chef Angelika Balani. This hands-on experience in their baking subject highlighted their growing expertise and passion for culinary arts.

| 𝐀𝐝𝐯𝐚𝐧𝐜𝐞 𝐘𝐨𝐮𝐫 𝐒𝐤𝐢𝐥𝐥𝐬 𝐰𝐢𝐭𝐡 𝐚 𝐌𝐢𝐜𝐫𝐨𝐜𝐞𝐫𝐭𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐁𝐚𝐬𝐢𝐜 𝐇𝐚𝐥𝐚𝐥 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 |

Fast-track your culinary dreams with the Micro-Credential Certification in Basic Halal Culinary at the Institute of International Culinary and Hospitality Entrepreneurship (IChef).

𝑬𝒏𝒓𝒐𝒍𝒍 now to gain essential skills and advance your career in the global culinary world!

𝐉𝐈𝐁 𝐀𝐝𝐯𝐢𝐬𝐨𝐫𝐲 | 𝐍𝐨 𝐔𝐧𝐢𝐟𝐨𝐫𝐦, 𝐍𝐨 𝐄𝐧𝐭𝐫𝐲.

Please see the poster for details.

𝑳𝑶𝑶𝑲 | Fundamentals of Commercial Cookery with Chef Reynante Raseroni

1st year Bachelor of Science in International Culinary Management students explored the fundamentals of commercial cookery by preparing a variety of soups under Chef Reynante Raseroni's expert guidance.

𝑳𝑶𝑶𝑲 | 3rd year Bachelor of Science in International Culinary Management students prepared Filipino dishes with Chef Ed Tuazon

The 3rd year Bachelor of Science in International Culinary Management students had an enriching experience preparing Estofadong Dila and Sisig with Chef Ed Tuazon's guidance, immersing themselves in the rich flavors and techniques of Filipino cuisine.

𝑨𝑻𝑴 | Learning Filipino Cuisine with Chef Ed Tuazon

3rd year Bachelor of Science in International Culinary Management students prepared Estofadong Dila and Sisig with Chef Ed Tuazon, gaining hands-on experience in crafting authentic Filipino dishes.

𝑨𝑻𝑴 | Soup Creations with Chef Reynante Raseroni

1st year Bachelor of Science in International Culinary Management students experimented with various soups under Chef Reynante Raseroni’s guidance, learning the essentials of crafting flavorful, diverse soups.

𝑨𝑻𝑴 | Exploring Baking Techniques with Chef Angelika Balani

2nd year Bachelor of Science in International Culinary Management students perfected their baking skills with Chef Angelika Balani, crafting delicious dishes and deepening their understanding of baking techniques.

𝑳𝑶𝑶𝑲 | Filipino Cuisine, Kinulob na Manok with Chef Ed Tuazon

3rd year Bachelor of Science in International Culinary Management students crafted Kinulob na Manok under Chef Ed Tuazon's expert guidance, honing their skills in Filipino cuisine.

𝑳𝑶𝑶𝑲 | Short Course-Micro-Credential Certificate students prepared different appetizers with chef Reynante Raseroni

Our Short Course-Micro-Credential Certificate students explored the art of appetizers with Chef Reynante Raseroni, diving deep into the fundamentals of commercial cookery. A delicious start to mastering culinary skills!

| 𝐀𝐝𝐯𝐚𝐧𝐜𝐞 𝐘𝐨𝐮𝐫 𝐒𝐤𝐢𝐥𝐥𝐬 𝐰𝐢𝐭𝐡 𝐚 𝐌𝐢𝐜𝐫𝐨𝐜𝐞𝐫𝐭𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐁𝐚𝐬𝐢𝐜 𝐂𝐨𝐦𝐦𝐞𝐫𝐜𝐢𝐚𝐥 𝐂𝐨𝐨𝐤𝐞𝐫𝐲 |

Fast-track your culinary dreams with the Micro-Credential Certification in Basic Commercial Cookery at the Institute of International Culinary and Hospitality Entrepreneurship (IChef).

𝑬𝒏𝒓𝒐𝒍𝒍 now to gain essential skills and advance your career in the global culinary world!

𝑳𝑶𝑶𝑲 | A Heartfelt Appreciation

At Joji Ilagan International Schools, we recently had the pleasure of expressing our gratitude to our OJT Industry Partners.

With smiles all around, we celebrated their invaluable contributions and support, acknowledging the positive impact they've made on our students' professional journeys in the tourism and hospitality industry.

𝑳𝑶𝑶𝑲 | Partnership Agreement Signing Ceremony

Joji Ilagan International Schools recently marked a significant milestone with the signing ceremony for our OJT Industry Partners.

This event ushered in a new era and renewal of partnership, setting the stage for exciting opportunities and ideas to enhance our students' future journeys in the tourism and hospitality industries.

𝑨𝑻𝑴 | OJT Industry Partners share delightful snacks and collaborate with Joji Ilagan International Schools

The OJT Industry Partners at Joji Ilagan International Schools come together over scrumptious snacks to spark new ideas and foster collaboration.

𝑨𝑻𝑴 | Exploring Filipino Flavors with Chef Ed Tuazon

3rd year Bachelor of Science in International Culinary Management students, under the guidance of Chef Ed Tuazon, are mastering the art of Kinulob na Manok, bringing traditional Filipino flavors to life.

𝑨𝑻𝑴 | Appetizer Mastery with Chef Reynante Raseroni


Short Course-Micro-Credential Certificate (MCC) students, guided by Chef Reynante Raseroni, are perfecting their skills in preparing both hot and cold appetizers, turning classroom lessons into culinary creations.

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 | Tea and Tribute: OJT Industry Partner Appreciation High Tea

Preparing for the Tea and Tribute OJT Industry Partner Appreciation High Tea at IChef Restaurant of Joji Ilagan International Schools, where every detail is set to honor and celebrate our industry partners before the event begins.

𝑳𝑶𝑶𝑲 | Mastering the Art of Baking with Chef Clinton Gregorio

2nd year of the Bachelor of Science in International Culinary Management, students crafted delicious Snicker Doodle and Almond Slices Cookies under the expert guidance of Chef Clinton Gregorio, honing their baking skills and bringing sweet creations to life.

𝑨𝑻𝑴 | Sauce Fundamentals with Chef Reynante Raseroni

1st year Bachelor of Science in International Culinary Management students dive into the basics of sauce-making with Chef Reynante Raseroni. A flavorful start to their culinary journey!

𝑨𝑻𝑴 | Cookies Making with Chef Clinton Gregorio

Our 2nd year Bachelor of Science in International Culinary Management students are in action with Chef Clinton Gregorio, perfecting the art of Snickerdoodle and Almond Slices cookies. Sweet skills in the making!