Group photo at Mapúa MCM school building R211 with the Student Mobilization Philippines, Inc. foreign student visitors, College of Health Sciences (CHS) student facilitators, Alfonso T. Yuchengco College of Business (ATYCB), Office for Student Service (OSS) staff, and Office for Corporate Partnerships – Center for International Programs staff (OCP-CIP).)
Last June 18, 2025, Mapúa Malayan Colleges Mindanao (Mapúa MCM) hosted “Flavors of Davao: A Cultural Culinary Experience” at Room 211, bringing international students from the United States closer to the heart of Filipino culture through the power of food. The event, held from 2:00 PM to 4:00 PM, was part of the Week 2 activities under the cultural immersion program spearheaded by the Center for International Programs under the Office for Corporate Partnerships (OCP-CIP).
This interactive event aimed to welcome visiting students from Kansas State University, University of Missouri, Northwest Missouri State University, and the University of Nebraska. It introduced them to Davao City’s unique culinary heritage while promoting cross-cultural exchange and global citizenship, values in alignment with Sustainable Development Goals (SDG) 4 (Quality Education), 11 (Sustainable Cities and Communities), and 17 (Partnerships for the Goals).
Mapúa MCM, often referred to as one of the progressive educational institutions in Mindanao, spotlighted Davao as the “Crown Jewel of Mindanao,” emphasizing the city’s rich culinary diversity. Students were immersed in a two-hour celebration of flavors, stories, and shared experiences that highlighted the cultural identity of the region.
One of the central features of the event was the “Bite-Sized History” presentation, which took students on a flavorful journey through Davao’s iconic delicacies. The slide deck featured the famed durian, mangosteen, and pomelo—fruits emblematic of the region’s agricultural bounty. Also highlighted were beloved local dishes such as kinilaw, sinuglaw, satti, pastil, piyanggang, and other traditional Moro recipes. The presentation included cultural context and indigenous origins of the featured foods, sparking interest and conversation. To engage the students further, an interactive trivia portion was included.
Following the presentation, students rotated through three interactive booths designed to foster dialogue, discovery, and delight:
Station 1: “Taste of Davao” Mini Buffet
A showcase of local flavors, this buffet station allowed students to sample regional snacks including durian candy and ice cream, pomelo slices, and assorted kakanin such as puto, kutsinta, and sapin-sapin.
(The StuMo students with their Mapua MCM student buddies trying Filipino delicacies such as puto cheese, pichi-pichi, kutsinta, and sapin-sapin.)
Station 2: “Food Talks” Cultural Sharing Table
In this roundtable-style setup, students engaged in open discussions facilitated by local student volunteers and staff. Guided prompts such as “What’s your go-to breakfast in your country?” sparked meaningful conversations. Multilingual cheat cards with Filipino and Bisaya food terms supported inclusive interaction and deeper cultural understanding.
Station 3: “Build Your Own Halo-Halo” Booth
Creativity and fun culminated at this booth where students constructed their own versions of the classic Filipino dessert halo-halo, experimenting with various toppings, crushed ice, and milk. The station served as a delicious metaphor for cultural blending and collaboration.
(Student buddies Hans, Brooke, Elyse, and Jerico enjoy making their own halo-halo, a popular Filipino dessert.)
The event was organized by the OCP-CIP, the OSS, and the CHS. Personnel from the OSS included Bianca Peligrino, Sean Ompang, Justine Bije, and Director Ramon B. Quinagon III. The team of student facilitators from the CHS and ATYCB included Jhoanna Megan D. Alegre, Anna Yap, Jerico Vince Lao, Hans Christian Oraiz, Althea Teodoro, Ayene Sianoza, Julius Lloyd Simene, Giebe Joshua Monajan, Therese Rose Lao, and Lovegail Quiño.
One of the visiting students, Elyse Evans from Kansas State University (StuMo), shared her experience:
“Elyse Evans, student from Kansas State University (StuMo): I had a great time…. Jerico did a great job telling me what food to try and even tasted some of them with me. And Jerico did a good job explaining all of that. All of the differences and the similarities between our courses. It was so much fun being able to talk. And yeah. It was great.”
Her counterpart, Jerico Lao Mapúa MCM student from the CHS, also reflected on the encounter:
“It was good. I was able to meet a new person. We were able to share both about… our cultures and compare our courses too, because our courses are similar.”
Beyond the dishes and dialogue, the event showcased the institution’s commitment to SDG 4 by fostering inclusive and equitable learning opportunities, SDG 11 by highlighting Davao’s cultural identity as part of sustainable urban development, and SDG 17 by nurturing international partnerships and community engagement.
“Flavors of Davao” proved that food is not just nourishment—it’s a bridge between cultures, a conversation starter, and a powerful educational tool. Through initiatives like this, Mapúa MCM continues to cultivate global-minded students equipped with cultural intelligence, empathy, and appreciation for diversity.