The School of Hospitality and Tourism Management (SoHTM) at SEGi University has implemented an Industry-into-Classroom project designed to provide students with practical insights into beverage preparation standards, market trends, and sustainable product applications.
Workshop Collaboration with Catcher Gourmet
In collaboration with Catcher Gourmet, the recent workshop focused on developing innovative mocktail recipes featuring the brand’s syrups and sauces while promoting health and wellness, as well as environmental sustainability.
Foundational Concepts of Mixology
The workshop commenced with a presentation by Mr. Ryan Junio, Brand Manager and Beverage Innovator at Catcher Gourmet. He introduced foundational concepts of mixology, covering the artistic and scientific elements of beverage creation.
Mr. Junio explained the distinction between flavor and taste, detailing how sensory perception, ingredient balance, and aroma profiles contribute to a successful beverage. He outlined key factors for crafting high-quality mocktails, including texture, temperature control, flavor layering, and visual presentation.
Live Demonstration of Mixology Techniques
Following the theoretical session, the workshop included a live demonstration where Mr. Junio showcased professional mixology techniques using Catcher Gourmet’s premium products. Students sampled various mocktail prototypes, allowing them to observe the differences in sensory attributes based on ingredient ratios and preparation methods.
Sensory Evaluation and Feedback
A noteworthy aspect of this segment involved sensory evaluation, where students provided constructive feedback on flavor, aroma, mouthfeel, and aftertaste. This exercise underscored the significance of reflective practices in their culinary education.
Presentation of Original Mocktail Creations
In the final part of the workshop, students presented their original mocktail creations, applying the principles learned throughout the session. Each group emphasized health-conscious ingredient choices and sustainable sourcing practices. Many presentations featured reduced-sugar formulations and natural flavor enhancers.
Students articulated their design choices and preparation methods, demonstrating both academic knowledge and creativity. Faculty and industry representatives offered constructive feedback to facilitate their continued development and professional readiness.
Valuable Experiences and Industry Alignment
This project provided students with valuable experiences that integrated theoretical knowledge with practical applications, guided by an industry expert. The collaboration with Catcher Gourmet enhanced the learning experience, equipping students with skills in beverage innovation and sustainability practices, thereby preparing them for careers in the evolving food and beverage sector. Such initiatives reflect SEGi University’s dedication to aligning academic education with contemporary industry standards.
(Source: SEGi University)
