The Hospitality Management students of Holy Cross College (HCC) once again showcased their creativity, innovation, and entrepreneurial spirit through the successful staging of “Entrip Natin ’To! Year 2: Flavors of Nueva Ecija” held at the HCC Gymnasium on April 13, 2026.
More than just a food fair, the event highlighted the richness of Nueva Ecija’s local delicacies and products, transforming the venue into a vibrant celebration of culture and cuisine. From native kakanin, longganisa, and pastillas to fresh produce and refreshing local beverages, each booth reflected the students’ dedication to promoting regional pride while applying their hospitality and business skills.
The program formally opened with a ceremony anchored on the theme “From Concept to Shelf: Mastering Product, Packaging & Branding.” It featured insightful messages from esteemed speakers including academic leaders and industry professionals from the Department of Trade and Industry (DTI) and the marketing sector. Their discussions emphasized the importance of product development, effective branding, and market readiness, key competencies for aspiring hospitality and business professionals.
A ceremonial ribbon-cutting marked the official opening of the booths, inviting guests, faculty, and students to explore the diverse offerings prepared by the BSHM participants. Each display was a product of careful planning, from concept creation and packaging design to pricing and customer engagement, demonstrating real-world application of classroom learning.
The event also included a lecture proper led by a DTI Trade-Industry Development Specialist, who shared valuable insights on how local products can compete in broader markets. The session concluded with an engaging question-and-answer portion, allowing students to deepen their understanding of industry practices.
“Entrip Natin ’To! Year 2” stands as a testament to HCC’s commitment to experiential learning. By bridging theory and practice, the BSHM department continues to equip students with the skills needed to thrive in the hospitality and entrepreneurial landscape.
As the day ended with recognition and closing remarks, one thing was clear, the flavors of Nueva Ecija are not just meant to be tasted, but to be proudly brought from concept to shelf by the next generation of innovators.