Delegates from Rajamangala University of Technology visited De La Salle University–Dasmariñas (DLSU-D) for a culinary exchange activity with students from the College of Tourism and Hospitality Management (CTHM), fostering cross-cultural learning through food and culinary traditions.
During the demonstration, the visiting delegates introduced several well-known Thai dishes to participating students. These included Pad Thai with Fresh Shrimp, Three-Color Bua Loy (Rice Balls in Coconut Milk), and Butterfly Pea Lime Soda. The session featured a step-by-step presentation of the ingredients and cooking procedures, giving students a deeper understanding of Thai cuisine and its culinary techniques.
Beyond the demonstration, the exchange encouraged hands-on participation, allowing some hospitality management students to try preparing a Thai dish under the guidance of the visiting chefs. The interactive session provided students with practical exposure to international culinary practices while highlighting the role of food as a bridge between cultures.
The culinary exchange will continue further, with CTHM students taking the lead in presenting selected Filipino dishes to the visiting delegates from Rajamangala University. The activity highlights the value of cultural dialogue and shared learning experiences, strengthening ties between the two institutions through gastronomy and hospitality education.
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