Salle De Bordeaux is equipped with two functional bar stations for instructor-led demonstrations and student-to-student presentations, as well as high ceilings for flair bartending practice and performance, and a 75-inch interactive smart TV for class presentations.
BS-HRIM, BS-HLM alumna Janelle Ang.
Salle De Bordeaux features a wide selection of wines, liquor and liqueurs.
BS-HRIM, BS-HLM alumnus Clyde Ferrer.
Benilde Hospitality and Luxury Management Program chair Jerwin Pineda.
Buddies, associates? One happy family?
A traditional dish called zongzi is served during China’s Dragon Boat Festival, which falls in June. It is a rice…
Divina credited the firm’s achievements to its members, thanking them for their ‘hard work, dedication, teamwork, and…
‘Sec. Vince Dizon, please explain how this finding of your own team should not be flagged as a ghost project in Taguig.’
Benildean hospitality and beverage students and professionals presently have a newly renovated training ground with the grand reopening of Salle De Bordeaux. This is a bar laboratory made on par with stringent industry standards and global evolving trends.
Housed at the Angelo King International Center of the De La Salle-College of Saint Benilde, courses conducted here include Bar Management Lecture and Laboratory, Beverage Management, Wine Appreciation, and Coffee and Tea Culture.
The refurbished facility is characterized by its modern industrial design, welcoming ambiance, and yellow mood lighting reminiscent of speakeasy bars.
Salle De Bordeaux is equipped with two functional bar stations for instructor-led demonstrations and student-to-student presentations, as well as high ceilings for flair bartending practice and performance, and a 75-inch interactive smart TV for class presentations.
It also features a customized bar counter with a fully equipped underbar, fitted with industry-standard stainless-steel components, to include ice bins, speed rails, bottle wells, and sinks. The back bar has open shelving for the organized display of spirits, glassware, and equipment. The facility provides ample storage space for stocks and bar essentials, while advanced bar tools such as flavor blasters, flavor extraction kits, and filtration equipment are integrated to support modern mixology techniques.
A two-group Orchestrale Etnica espresso machine with grinder is installed for coffee training.
“The upgraded Salle De Bordeaux provides students with direct exposure to current industry standards and more,” Benilde Hospitality and Luxury Management (HLM) Program Chair Jerwin Pineda remarked. “By learning in a setting that mirrors real-world bar operations, they develop technical and managerial skills with confidence.”
For bar operations and cocktail mixing classes, the learning space boasts a well-curated selection of wines, beers, liquors, and liqueurs commonly used in sensory evaluation and mixology training. Students also have access to locally produced beverages for them to be familiar with Philippine-made brands and products.
“The facility encourages creativity, innovation, and attention to detail — critical attributes in modern bartending and beverage service,” School of Hotel, Restaurant, and Institution Management (SHRIM) resident faculty and beverage specialist Gioseppe Angelo Racelis shared. “Ultimately, the lab empowers Benildeans to become forward-thinking professionals ready to lead and redefine the future of the beverage industry.”
Benilde associates Ar. Wynard Dabon, Engr. Arnaldo Ocfemia, and Engr. Joel Zacarias designed and executed the renovation of the lab, which can accommodate up to 25 learners in a classroom-bar setup.
It likewise serves as a venue for masterclasses on alcoholic and non-alcoholic drinks, internal and interschool bar and beverage competitions, coffee skills training sessions with partner organizations, and beverage research and development.
The ribbon-cutting ceremony was led by Benilde President Br. Edmundo Fernandez FSC, Vice Chancellor for Academics Angelo Marco Lacson, and SHRIM Dean Dr. Maria Paz Castro.
