ATENEO'S RESTAURANT ENTREPRENEURSHIP: SHAPING STUDENTS THROUGH REAL-WORLD CHALLENGES

They say the best lessons are learned outside the classroom — and for students enrolled at Ateneo de Manila University's BS Restaurant Entrepreneurship program, this couldn't be truer.

- By JUAN ALVARO C. BAUTISTA

They say the best lessons are learned outside the classroom — and for students enrolled at Ateneo de Manila University's BS Restaurant Entrepreneurship program, this couldn't be truer. While the curriculum delivers a strong foundation in both business and culinary theory, it's the immersive, real-world experiences that truly set the program apart.

Among all the various programs and opportunities, one that really stood out was the Thesis Capstone that seniors undergo during their final semester at Ateneo, a culmination of their journey as BS REnt and John Gokongwei School of Management students.

This extensive capstone project demands both creativity and mastery of theory and practice. Students are tasked with building an entire brand for their chosen concept — from crafting the menu and service script to designing the space itself. The capstone project starts with the selection of the theme or concept that the entire class will use for the duration of the thesis. Groups are split, and three unique concepts were built.

Sonata is a multisensory degustation experience where the rich flavors of Italian cuisine harmonize with the elegance and movement of a Sonata, creating a symphony for the senses.

Oryza is a tasting menu that narrates a farmer's journey through the medium of rice, with each dish unfolding a chapter of resilience, tradition, and transformation. And Mauka is a tasting menu inspired by the spirit of Hawaii, where each dish embodies a part of the island's story, reflecting its vibrant culture and the seamless flow of flavors from the shores to the mountains.