June 2024

UST Passing Rate: 88.82%

National Passing Rate: 62.14%

Professional Licensure Examination for Teachers – Elementary Level

June 2024

UST Passing Rate: 100.00%

National Passing Rate: 50.00%

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The local government was represented by its Mayor, Hon. Lucy Torres-Gomez, Congressman of the 4th District of Leyte, Hon. Richard I. Gomez, DPA, the members of the Sanggunian Panlungsod Committee on Tourism, Culture, Heritage, and the Arts, the City Tourism Council, and the Ormoc City Tourism Office. Also present during the event was the Assistant Dean of the College of Tourism and Hospitality Management Dr. Evangeline E. Timbang and the members of the project team. Mayor Gomez pointed out during her Message of Appreciation that the plan will provide them with significant measures for conceptualizing their programs and projects for the sustainable tourism development of the city. It also allowed the government to be aware of the current negative situations in the Ormoc Tourism Industry that it must address. After the output presentation, the Sanggunian Committee approved the Resolution adopting the plan.

The Pagsibol project team was headed by its Project Director and Dean of the College of Tourism and Hospitality Management, Assoc. Prof. Gezzez Giezi G. Granado. The team also includes Project Coordinator, Asst. Prof. Jame Monren T. Mercado and writer-researchers Asst. Prof. Maria Concepcion A. Ang, Dr. Fhamela F. Sarmiento, Mr. Wyett White T. Lee, and Mr. Alec P. Bagcus, research assistant Ms. Andrea Nicole D. Hernandez, and graphic artist Mr. Allan B. Bundang.

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The contingent was led by present and former department chairs Prof. Zendel Taruc, Ph.D. and Asst. Prof. Alvin Ringgo C. Reyes with their papers 鈥�Perspektiba at Pagninilay sa Matatag Kurikulum sa Filipino鈥� and 鈥�Ang Introspeksiyon bilang Metodo sa Pagsusuri ng Proseso ng Pagsasalin: Paglalapat sa Pagsasalin ng Nobelang “Kokoro” ni Natsume S艒seki (1914),鈥� respectively.

Asst. Prof. Catherine C. Cocabo, who discussed 鈥�Kapatid Mentor Me (KMME) Program at ang Paglinang ng mga Kultural, Panlipunan, Emosyonal at Simbolikal na Kapital ng mga Mentees sa Lungsod ng Malolos, Bulacan,鈥� also served as a panel moderator.

Those who presented in the online panel sessions included Mark Anthony J. Etcobanez and Assoc. Prof. Amalia M. Castro, Ph.D., with their paper 鈥�Tipon, Sipat, at Salin sa Larang ng Medical Biology: Batayan sa Pagbuo ng Glosaryong Pang-Biyolohiya鈥�. Charlotte Malinao and Assoc. Prof. Amur M. Asuncion, Ed.D., discussed 鈥�Sa Ngalan ng Wika: Persepsyon ng mga Nagsasanay na Guro sa Kanilang Kahandaan sa Pagtuturo ng Filipino sa Hinaharap鈥� while John Dale V. Trogo expounded on 鈥�Ang Kliyente bilang Patron sa Proyektong Salin: Karanasan sa UST Sentro sa Salin at Araling Salin鈥�

Marvin M. Zapico also presented his paper 鈥�Pagsasahanay ng Polisiyang Pangwika bilang Modelo ng Rehiyonal/Lokal na Pagpaplanong Pangwika鈥�. Angelica F. Morales discussed 鈥�Pamana: Kahulugan, Pagsasabuhay, at Pagsasalin ng Pagiging Makabayan sa mga Pamilya ng mga Gurong Pilipino鈥� and The Academia College of Education correspondent Mark Anthony Angeles shared his work 鈥�Delubyo at Depopulasyon sa Awit ni Pulaw ni E. B. Maranan.鈥�

The conference was organized by the De La Salle University (DLSU) College of Liberal Arts, DLSU Departamento ng Filipino, and DLSU Dalubhasaan ng mga Umuusbong na Mag-aaral ng Araling Filipino (DANUM), in cooperation with DLSU Sentro sa Pagsasalin, Intelektuwalisasyon, at Adbokasiya (DLSU SALITA) and Andrew Gonzalez Philippine Citation Index (AGPCI).

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The first session, 鈥淔ood System Transformation Towards-Sustainable Healthy Diets鈥�, was delivered by the esteemed Dr. Mildred O. Guirindola, a Supervising Science Research Specialist of the Department of Science and Technology- Food and Nutrition Research Institute (DOST-FNRI). Guirindola, a renowned expert in her field, shared her invaluable insights on the importance of transforming food systems to address environmental and health concerns, covering everything from production to waste management. She presented innovative approaches and best practices for creating sustainable diets that benefit consumers and society. One of the key takeaways from her webinar is that there is a need to find ways to make the food system sustainable for feeding billions of people while keeping the planet alive.

The second session featured Mr. Jacus S. Nacis, a PhD candidate at Wageningen University, Netherlands who discussed 鈥淥mics Spice and Everything Nice: The Prospects of Nutrition Omics to Food Science.鈥� Nacis explored the rapidly evolving field of omics technologies, focusing on genomics, proteomics, and metabolomics and how these disciplines reshape the food science landscape. The term omics refers to various disciplines in biology that end with the suffix -omics. In his talk, Nacis discussed the potential for personalized nutrition and enhanced food safety. It is worth noting in this webinar that addressing some challenges in omics technology can unlock the full potential of omics that can revolutionize the agri-food system.

The final session was presented by Mr. Carl Vincent Cabanilla, a Senior Science Research Specialist at DOST-FNRI, on the topic 鈥淣utrition Tools and Standards.鈥� Cabanilla highlighted the importance of standardized nutrition tools and the Nutrition Profile Model (NPM) in ensuring food quality and safety in the Philippines. He discussed the use and development of the Philippine Dietary Reference Intake (PDRI) and some challenges encountered. He also explained the latest trend in food labeling particularly the Front-of-Pack Labelling System (FOPL) which is relevant nowadays to make it easy for the consumer to understand the content of the food. His talk points out that it is important to have a holistic approach from various stakeholders to implement interventions by the regulatory bodies.

Led by its course facilitator Dr. Mario V. Capanzana, the webinar series was geared towards the continuing sharing of knowledge amongst practitioners in the field of food science and technology. The webinars were consistently attended by students and academic staff from different universities and food science professionals from the industry.

Topics in this webinar series relate to SDG 2, which aims to 鈥渆nd hunger, achieve food security and improved nutrition and promote sustainable agriculture鈥� by 2030. 

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The symposium was attended by Chemical Engineering undergraduate students and academic staff as well as Electronics Engineering and Management Engineering graduate students. The event was spearheaded by Prof. Maria Natalia R. Dimaano, PhD, who gave the opening remarks to welcome the guests and the resource speakers.

The first resource speaker was Ms. Ana Elena L. Conjares, Chief of the Technology Diffusion Division at PNRI, who discussed the current progress of the nuclear power program in the country. The talk highlights the efforts of academia and research in nuclear education and its importance in addressing the challenges of human resource development in the field. Currently, nuclear education is introduced to students at UP Diliman, Mapua University, De La Salle University, and the 91性息港. With the intent to further its reach, PNRI conducts courses on the fundamentals of nuclear science and technology, the basic principles of radiation protection, and many more through the Nuclear Training Center and SATER. Training sessions, both local and abroad, are also available for academic staff who are assigned to teach courses relating to nuclear science and technology.

The discussion of Conjares was followed by Dr. Carlo A. Arcilla,  Director of PNRI, who talked about the assessment of advanced nuclear energy technologies for the Philippines. Arcilla gave an overview of the processes required to harness energy from nuclear reactions, the types of nuclear reactors, and nuclear safety concepts. He also emphasized the striking contrast between the economic and environmental impacts of nuclear material and coal, which is currently the main source of energy in the Philippines. As a source of energy, he disclosed that the world has a richer fissionable material compared to the depleting fossil fuel reserve. He also asserted his confidence in the design of the Bataan nuclear power plant, which safeguards the community should accidents similar to the Fukushima nuclear accident and natural disasters occur. 

The third resource speaker was Dr. Ronald Daryll E. Gatchalian who is an expert in the field of nuclear science and technology and currently the only Nuclear Engineer in the Philippines. He delivered the discourse on nuclear energy systems and their rationale, fundamentals, technologies, and applications, and listed the different nuclear fuels and the overview of their assembly in a nuclear reactor. The different generation reactors and their advantages and disadvantages were also discussed. The lecture was followed by an interesting discussion with one of the students, who curiously debated that thorium is a smarter choice of fuel than uranium. However, Gatchalian argued that the use of uranium is more economical at the moment but recognized the possibility of utilizing thorium in the future.

Dr. Gathalian was followed by Ms. Kristine Marie Romallosa-Dean, Head of the Radiation Protection Services Section in PNRI, with a discussion on nuclear research and services in the Philippines. She pointed out that nuclear science and technology go beyond nuclear energy and also bear applications in food, environmental protection and management, agriculture, and medicine. She also shared the multi-awarded research in PNRI in areas apart from nuclear energy. She reiterated that PNRI offers services not only to private industries but also to university students for their thesis requirements.

The event was closed by UST GS Assistant Dean Prof. Camilla J. Vizconde, Ph.D., who thanked the speakers for sharing their valuable time with the Thomasian community.

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Fajilan was joined by UST SSAS committee members Mr. John Dale Trogo, former Departamento ng Filipino Chair Prof. Roberto Ampil, Ph.D., Ms. Charlotte Malinao, Mr. Marvin Zapico, and Mr. Mark Anthony Angeles.

Carrying the theme 鈥淧agtahak at Pagtanaw sa Pagbabalangkas ng Panukalang Batas sa Pagsasalin at Pagbuo ng Consortium,鈥� the forum was organized by 碍补蝉谩濒颈苍 Network to advance passing a law for the professionalization of Filipino translators.

Aside from educators and language experts from UST, KWF, and UA&P, interim members of 碍补蝉谩濒颈苍 Network include Bangsamoro Transition Authority-Translation and Interpretation Division, Biliran Province State University-Sentro ng Wika at Kultura, Cebu Normal University-Sentro ng Wika at Kultura, University of the Philippines (UP) Diliman Sentro ng Wikang Filipino, De La Salle University (DLSU) Salita (Sentro ng Pagsasalin, Intelektuwalisasyon, at  Adbokasiya), Filipinas Institute of Translation, Magbikol Kita, National Commission for Culture and the Arts-National Committee on Language and Translation (NCCA-NCLT), Propesyonal na Asosasyon ng mga Tagapagtaguyod ng Salin (PATAS), Philippine Normal University (PNU) Language Study Center, Polytechnic University of the Philippines (PUP) Sentro para sa Pagsasalin, UP Diliman Departamento ng Filipino at Panitikan ng Pilipinas, Sanggunian sa Filipino (SANGFIL), and Translators Association of the Philippines.

碍补蝉谩濒颈苍 Network was created in September 2023, in a UST-KWF event dubbed as Mga Dalumat at Realidad sa Pagsasalin: Kumperensiya ng mga Tagasalin sa Pilipinas.

Members also come from Ateneo de Manila-Senior High School and Palompon Institute of Technology, Leyte.

KWF Sangay ng Salin head John Enrico Torralba and NCCA-NCLT head Dr. David Michael San Juan presented the proposals for the bill, while Atty. Nicolas Pichay provided legal insights.

Fajilan assured the audience that 碍补蝉谩濒颈苍 Network will see through the creation of the bill until a law is passed for the rights and welfare of translators in the country.

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De Roxas competed in a category where participants were tasked to prepare two (2) portions of an Asian style dish using only native noodles (egg noodle, rice noodle, ramen, etc.) within 30 minutes of preparation time. De Roxas presented a plate of Egg Noodles and Shrimp in Coconut-Yellow Curry with Lime Pickled Radish. It garnered a score of 82.33 which made her take home the Silver Award. She also placed 5th in the said category out of 25 competitors.

Lati鈥檚 category, Modern Asian Cuisine, required competitors to prepare a freestyle hot main course dish using any protein. The dish should have more than 60% Asian taste and flavour and should be plated Western-style. Lati won the Bronze Medal for the 45-minute competition with his Pan-seared Red Grouper in Yellow Curry with Thai Shrimp Cake and Lime Tossed Rice Noodles. His score won him a bronze in the Class 3 category.

Meanwhile, Roque, a culinary academic staff of CTHM, competed for both Class 1: Main Course Meat/Poultry/Game and Class 10: Creative Macaron categories. For Class 1, competitors were tasked to prepare Western-style dishes using any protein except pork and seafood with suitable starch, vegetable, and sauce. He presented two servings of his Pan-seared Chicken Roulade with Kimchi Beer Sauce and Liver Pate Beignet under 45 minutes. Roque bagged the Diploma Award in the said category.

Roque also competed in Class 10: Creative Macarons Category where competitors are required to prepare one set each of a ten-piece savory and ten-piece sweet macarons within 45 minutes. He prepared a Philippine Mango and Lime Coconut Ganache with Cashew Crumble Macaron and Caprese Macaron with Balsamic Caviar. His score qualified for a medal during the 2nd heat of the category and won the Bronze Medal.

CTHM Students were mentored by Hospitality Management鈥檚 Culinary Academic Staff, Chef Ramona Olga D. Ko and Chef Reinald A. Andaya.

The SFH is Korea’s world-class culinary competition organized by the Korea Chefs Association, recognized by World Association of Chefs Societies (WACS), and presented by Informa Markets and the Korea Trade-Investment Promotion Agency.

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Lintao now leads the 55-year old organization from 2024 to 2027. She was LSP鈥檚 vice president in 2021-2024 and treasurer in 2018-2021. She is at the helm of the 12-member board of directors who are from varied institutions and organizations in the country and abroad; namely, De La Salle University, Ateneo de Manila University, Polytechnic University of the Philippines, University of the Philippines Diliman, Ateneo de Zamboanga, MSU-Iligan Institute of Technology, University of Hawaii in Hilo, and Summer Institute of Linguistics.

Dr. Lintao is the fourth LSP president from UST. The former presidents include Asst. Prof. Anna Maria Gloria Ward, Prof. Marilu Madrunio, Ph.D., and Prof. Alejandro Bernardo, Ph.D., who are all from the Department of English.

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De Roxas competed in a category where participants were tasked to prepare two (2) portions of an Asian style dish using only native noodles (egg noodle, rice noodle, ramen, etc.) within 30 minutes of preparation time. De Roxas presented a plate of Egg Noodles and Shrimp in Coconut-Yellow Curry with Lime Pickled Radish. It garnered a score of 82.33 which made her take home the Silver Award. She also placed 5th in the said category out of 25 competitors.

Lati鈥檚 category, Modern Asian Cuisine, required competitors to prepare a freestyle hot main course dish using any protein. The dish should have more than 60% Asian taste and flavour and should be plated Western-style. Lati won the Bronze Medal for the 45-minute competition with his Pan-seared Red Grouper in Yellow Curry with Thai Shrimp Cake and Lime Tossed Rice Noodles. His score won him a bronze in the Class 3 category.

Meanwhile, Roque, a culinary academic staff of CTHM, competed for both Class 1: Main Course Meat/Poultry/Game and Class 10: Creative Macaron categories. For Class 1, competitors were tasked to prepare Western-style dishes using any protein except pork and seafood with suitable starch, vegetable, and sauce. He presented two servings of his Pan-seared Chicken Roulade with Kimchi Beer Sauce and Liver Pate Beignet under 45 minutes. Roque bagged the Diploma Award in the said category.

Roque also competed in Class 10: Creative Macarons Category where competitors are required to prepare one set each of a ten-piece savory and ten-piece sweet macarons within 45 minutes. He prepared a Philippine Mango and Lime Coconut Ganache with Cashew Crumble Macaron and Caprese Macaron with Balsamic Caviar. His score qualified for a medal during the 2nd heat of the category and won the Bronze Medal.

CTHM Students were mentored by Hospitality Management鈥檚 Culinary Academic Staff, Chef Ramona Olga D. Ko and Chef Reinald A. Andaya.

The SFH is Korea’s world-class culinary competition organized by the Korea Chefs Association, recognized by World Association of Chefs Societies (WACS), and presented by Informa Markets and the Korea Trade-Investment Promotion Agency.

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