Culinary and Service Innovators Guild

𝐆𝐫𝐚𝐝𝐞 𝟏𝟐 𝐀𝐋𝐒 𝐚𝐧𝐝 𝐑𝐞𝐠𝐮𝐥𝐚𝐫 𝐂𝐥𝐚𝐬𝐬 𝐑𝐞𝐜𝐨𝐥𝐥𝐞𝐜𝐭𝐢𝐨𝐧

As part of our upcoming Grade 12 Recollection (ALS and Regular), we are inviting families and friends to write a short personal letter for our students. These letters will be given to them during the recollection as a surprise reflection activity.

You may include words of love, encouragement, advice, or reflections on their journey. Kindly make sure to clearly write the name of the student (receiver) on the letter or envelope.

Please leave the letters in the Grade 12 Malikhain Room on March 4, 2026 before 11:45 AM.

Thank you for being part of this meaningful experience.

𝐒𝐮𝐜𝐜𝐞𝐬𝐬 𝐒𝐞𝐜𝐮𝐫𝐞𝐝! 𝐂𝐒𝐈𝐆 𝐁𝐚𝐭𝐜𝐡 𝟑 𝐍𝐂 𝐈𝐈 𝐅𝐁𝐒 𝐏𝐚𝐬𝐬𝐞𝐫𝐬!

​We are thrilled to congratulate the hardworking members of CSIG Batch 3 for passing the National Certificate II (NC II) Assessment for Food and Beverage Services!
​Another batch of TESDA Certified Professionals! Your success is well-deserved.

Congratulations to:

​1. MARIA FE TAGUD
2. MAY TALIB
​3. EUNICE GRACE SEITON
​4. RHEAN MAE TILOS
5. MARIA THERESA VALLAR

​Keep up the excellent work!

​

𝐇𝐢𝐠𝐡 𝐅𝐢𝐯𝐞 𝐭𝐨 𝐁𝐚𝐭𝐜𝐡 𝟐! 𝐍𝐂 𝐈𝐈 𝐅𝐁𝐒 𝐀𝐜𝐡𝐢𝐞𝐯𝐞𝐫𝐬!

​The CSIG proudly celebrates the success of our members in Batch 2 who conquered the National Certificate II (NC II) Assessment for Food and Beverage Services!
​This milestone proves your expertise. Welcome to the ranks of TESDA Certified Professionals! Congratulations to:

​1. JANA CAMASO
2. LARA MAE DALIT
3. MARJORIE SONIA ESTOLOGA
4. PRINCESS ROSE JUBANE
5. JAY-ANN LABOR
6. PRECIOUS LOZANO
7. CRISTINA PAULA MALINTAD
8. LORENCE MALINGKIS
9. KATE MASISAY
10. MAY MOCOY

​Keep shining brightly in the hospitality world!

​

𝐂𝐡𝐞𝐞𝐫𝐬 𝐭𝐨 𝐁𝐚𝐭𝐜𝐡 𝟏! 𝐂𝐒𝐈𝐆 𝐍𝐂 𝐈𝐈 𝐅𝐁𝐒 𝐒𝐮𝐜𝐜𝐞𝐬𝐬!

​Massive congratulations to the members of CSIG Batch 1 who successfully passed the National Certificate II (NC II) Assessment for Food and Beverage Services (FBS)!
​You are officially TESDA Certified Professionals! Your dedication and hard work have paid off. We are incredibly proud of:

​1. KENNETH AMARILLO
​2. DARLYN ANGEL AGREGADO
3. GRACE BELANISO

​Keep succeeding!

​

𝐌𝐚𝐭𝐢 𝐒𝐜𝐡𝐨𝐨𝐥 𝐨𝐟 𝐀𝐫𝐭𝐬 𝐚𝐧𝐝 𝐓𝐫𝐚𝐝𝐞𝐬 𝐇𝐨𝐧𝐨𝐫𝐬 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐚𝐧𝐝 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐨𝐫𝐬 𝐆𝐮𝐢𝐥𝐝 𝐌𝐞𝐦𝐛𝐞𝐫𝐬 𝐨𝐧 𝐇𝐨𝐧𝐨𝐫 𝐑𝐨𝐥𝐥

Eleven Grade 12 Malikhain students were celebrated for making the honor roll in a classroom Recognition Day at Mati School of Arts and Trades. Witnessed by parents, the class adviser, and fellow students, the simple ceremony highlighted the students’ hard work and academic excellence.

The honorees were lauded for their dedication, discipline, and perseverance throughout the school year. Their achievement proves that even in a quiet classroom setting, true excellence demands attention—and inspires everyone around them to aim higher.

𝐌𝐚𝐭𝐢 𝐒𝐜𝐡𝐨𝐨𝐥 𝐨𝐟 𝐀𝐫𝐭𝐬 𝐚𝐧𝐝 𝐓𝐫𝐚𝐝𝐞𝐬 𝐋𝐚𝐮𝐧𝐜𝐡𝐞𝐬 𝐖𝐨𝐫𝐤 𝐈𝐦𝐦𝐞𝐫𝐬𝐢𝐨𝐧 𝐏𝐫𝐨𝐠𝐫𝐚𝐦 𝐰𝐢𝐭𝐡 𝐒𝐮𝐜𝐜𝐞𝐬𝐬𝐟𝐮𝐥 𝐏𝐚𝐫𝐞𝐧𝐭–𝐒𝐭𝐮𝐝𝐞𝐧𝐭 𝐎𝐫𝐢𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧

The Mati School of Arts and Trades officially opened its Work Immersion Program with an orientation attended by both parents and Grade 12 students, marking the formal start of one of the most crucial components of the senior high school curriculum.

Held on campus, the orientation aimed to brief students on the expectations, responsibilities, and real-world applications they will encounter as they begin their immersion in various industry partners. School administrators highlighted that the program is designed to equip learners with hands-on experience, enhance their technical skills, and prepare them for future employment opportunities.

Parents were also given detailed information about safety protocols, schedules, and the support system provided by the school throughout the immersion period. Many expressed appreciation for the school’s transparency and its commitment to ensuring students learn in safe, structured environments.

Teachers emphasized the importance of discipline, professionalism, and active engagement, reminding students that the immersion will serve as their first step into the professional world.

The event concluded with an open forum where concerns were addressed, reinforcing the collaboration between the school, parents, and students as the program officially begins.

𝐃𝐞𝐬𝐬𝐞𝐫𝐭𝐬 𝐋𝐚𝐛𝐨𝐫𝐚𝐭𝐨𝐫𝐲 𝐇𝐞𝐥𝐝 𝐛𝐲 𝐒𝐞𝐧𝐢𝐨𝐫 𝐇𝐢𝐠𝐡 𝐂𝐨𝐨𝐤𝐞𝐫𝐲 𝐒𝐭𝐫𝐚𝐧𝐝

The Senior High School students of the Technical-Vocational-Livelihood (TVL) Track, Cookery strand, successfully conducted their Desserts Laboratory as part of the requirements for Cookery NC II. The activity was carried out in the school’s cookery laboratory, focusing on the preparation, plating, and proper storage of desserts.

The laboratory activity served as hands-on training for students, strengthening their competencies in culinary production and food handling. It also reinforced essential practices in safety, hygiene, and presentation, ensuring that outputs met the standards set in the Cookery NC II qualification.

This activity is part of the continuing effort to equip learners with practical skills and knowledge that will prepare them for future culinary endeavors and career opportunities in the food service industry.

𝐂𝐒𝐈𝐆𝐬 𝐆𝐫𝐚𝐝𝐞 𝟏𝟏 𝐒𝐭𝐮𝐝𝐞𝐧𝐭𝐬 𝐇𝐨𝐧𝐞 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐒𝐤𝐢𝐥𝐥𝐬 𝐓𝐡𝐫𝐨𝐮𝐠𝐡 𝐓𝐫𝐚𝐲 𝐇𝐚𝐧𝐝𝐥𝐢𝐧𝐠 𝐀𝐜𝐭𝐢𝐯𝐢𝐭𝐲

The Culinary and Service Innovators Guild of Mati School of Arts and Trades once again highlighted the skills of its learners as the Grade 11 students took part in a tray handling activity designed to strengthen their competence in food and beverage service.

The activity emphasized balance, posture, and proper carrying techniques—fundamentals that every service professional must master. With trays in hand, the students practiced walking steadily and presenting with confidence, ensuring that items remained neat and intact even while in motion.

More than a technical drill, the exercise built discipline, composure, and attentiveness. Students experienced firsthand how a simple tray can become a test of patience, coordination, and professionalism.

The session concluded with students confidently demonstrating improved tray handling techniques, a testament to their progress and readiness to take on bigger challenges in the service industry.

Through practical activities such as this, CSIGS continues to prepare its learners to embody the confidence, skill, and professionalism that the hospitality sector demands.

𝐂𝐫𝐞𝐚𝐭𝐢𝐯𝐢𝐭𝐲 𝐨𝐧 𝐚 𝐏𝐥𝐚𝐭𝐞: 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐈𝐈 𝐋𝐚𝐛𝐨𝐫𝐚𝐭𝐨𝐫𝐲 𝐎𝐮𝐭𝐩𝐮𝐭𝐬

The CSIG Grade 12 students proved that skill and artistry go hand in hand as they presented their Project II Laboratory outputs—a mouthwatering showcase of multi-decker sandwiches, open-faced creations, elegant canapés, and juicy burgers.

Each dish reflected not only technique but also imagination. The multi-decker sandwiches stacked flavors and textures in harmony, while the open-faced versions turned bread into canvases of color and design. The canapés, with their bite-sized sophistication, were crafted to impress both the eye and the palate. And the burgers, packed with freshness and flair, reminded everyone that even comfort food can be elevated with care and precision.

Through this project, students didn’t just prepare food—they displayed discipline, teamwork, and passion for their craft. These outputs are more than plates of food; they are a testament to the future chefs’ ability to transform simple ingredients into culinary experiences.

With every bite, one message was clear: our CSIG Grade 12 students are not only learning recipes, they are creating a legacy of skill, creativity, and pride.