BUSTOS, Bulacan — A total of 318 first-year Bachelor of Science in Hospitality Management (BSHM) students from Bulacan Agricultural State College (BASC) successfully completed their local off-campus training requirements for Cookery NC II at HOSEA in Bustos, Bulacan.

The intensive 10-day training program was conducted from June 8 to 17, 2026, involving students from BSHM Sections I-A to I-G. The activity served as a vital component of their academic and skills development, providing hands-on culinary experience aligned with industry standards and TESDA competency requirements.

The completion of the training marks a significant milestone for the BASC College of Management as students take an important step toward earning their National Certificate II (NC II) in Cookery, strengthening their readiness for future careers in the hospitality and culinary industries.

The activity was made possible through the support of BASC President Dr. Jameson H. Tan and Vice President for Academic Affairs Dr. Cecilia S. Santiago, who ensured that all administrative requirements and clearances for the off-campus activity were properly secured to guarantee the safety and legitimacy of the training program.

The students were guided and encouraged throughout the training by Mr. Sonny E. Dela Cruz, Instructor I and subject instructor for HPC 112: Kitchen Essentials and Basic Food Preparation, who motivated them to pursue NC II certification as an important step toward their future careers in the hospitality industry.

The training was conducted under the supervision of Dr. Nerilyn J. Victoria, Dean of the College of Management, whose leadership continues to strengthen BASC’s commitment to experiential learning and industry-based education.

With the successful completion of the program, BASC reaffirms its dedication to providing quality, practical, and competency-based education that prepares students to thrive in the highly competitive global hospitality industry. By equipping these 318 aspiring culinary professionals with essential technical skills and real-world experience, the institution continues to empower future industry leaders while contributing to local economic development and advancing academic excellence.

#BASCtoBSAU

#TatakBASC

#FutureHospitalityProfessionals

#CookeryNCII

#SDG4QualityEducation

#SDG8DecentWorkAndEconomicGrowth

Photo credits: Mr. Sonny E. Dela Cruz and BSHM Sections I-A to I-G Students