USM-CHEFS Champion Cultural Identity Revitalization through Filipino Service Excellence Training under UniK Project

MAKILALA, COTABATO — To bolster the development of sustainable food enterprises and promote locally made products rooted in indigenous heritage, the University of Southern Mindanao (USM) through the College of Human Ecology and Food Sciences (CHEFS), conducted specialized training for the Bagobo-Tagabawa community on December 18, 2025.

The one-day activity, titled “Filipino Service Excellence and Culinary Craftsmanship: Integrating Food Safety and GMP,” forms a critical part of UniK Project 3: “Crafting the Future: Protecting Heritage by Promoting Locally Made Products.” The project aims to empower local artisans and entrepreneurs by bridging traditional heritage with modern industry standards.

Facilitated by UniK Project 3 Leader, Prof. Analyn A. Gonzales, and Component Leader, Prof. Jay-r G. Vildac, the training drew on the specialized expertise of university faculty: Prof. Melchie G. Palapar (Food Safety Protocols), Prof. Apple R. Ureta (Good Manufacturing Practices), and Prof. Avegale S. Roy (Filipino Brand of Service Excellence).

The training transitioned into a practical demonstration led by Mr. Michael Jordan, where participants showcased their profound knowledge of traditional ingredients through the preparation of linutlot—an indigenous Filipino culinary method where food is meticulously steamed within bamboo tubes over an open fire.

For Jocelyn R. Igao, while the preparation of linutlot is a long-standing tradition, its practice has faded over time. She emphasized that the training is vital to reviving the craft and preserving the community’s cultural identity.

“Sa totoo lang po, ‘yung mga katandaan na lang namin ang may alam paano gawin ito kaya nagpapasalamat kami sa training na ito dahil nabigyan ulit kami ng kaalaman paano gumawa ng linutlot kasi dito kami mas kilala ng mga tao. At ngayon, pwede namin siyang pagkakitaan,” she expressed.

Through the continued collaboration between university experts and the local artisans of Kasunayan Village, the community is gaining a vital competitive edge to bring indigenous flavors to a wider market. This partnership effectively bridges the gap between heritage-based craftsmanship and sustainable economic growth, underscoring the university’s unwavering commitment to safeguarding Bagobo-Tagabawa heritage while empowering the tribe to thrive in a modern, globalized economy.