LGU Baggao and DOT Region 2 Promote Culinary Heritage Through CBT Kulinarya Workshop
As part of the nationwide celebration of Filipino Food Month, the Department of Tourism (DOT), Region 2 facilitated a Community-Based Tourism (CBT) Kulinarya Workshop organized and fully funded by the Local Government Unit of Baggao, Cagayan. The two-day training was successfully conducted on April 28–29, 2026, at the Mayor’s Conference Hall in San Jose, Baggao.
The workshop gathered local tourism stakeholders and community members to enhance their culinary skills, strengthen food safety practices, and promote sustainable food tourism rooted in local culture and traditions. A total of 26 participants successfully completed the training and graduated from the program.
The activity underscored the significance of Filipino Food Month, which celebrates the rich flavors, traditions, and cultural value of Filipino cuisine. It also aimed to raise awareness and appreciation of local dishes as an integral part of the country’s identity.
In line with this, the workshop supported the development of the “Experience Baggao: A Destination Beyond Imagination” tourism circuit by showcasing the municipality’s unique culinary heritage. Through this initiative, local cuisine is positioned not only as a source of pride but also as a key attraction that can draw more visitors and generate livelihood opportunities for the community.
The event was attended by key local officials, including Tourism Operations Officer Mr. Dan Paolo E. Ramos and Municipal Administrator Ms. Mylene D. Pattung. A video message was delivered by Provincial Tourism Officer Ms. Jennifer Junio Baquiran, who emphasized the importance of empowering local communities in advancing sustainable tourism development.
The workshop featured Mr. Cornelio “Chef Cocoy” C. Ventura III as the resource speaker. He led sessions on sustainable food tourism, familiarization with local products, and menu development. Participants were also trained in food safety and proper handling, service etiquette, and basic food business planning, including budgeting and costing.
Hands-on learning was a central component of the training, with participants engaging in cooking demonstrations, food preparation, and presentation. They also incorporated storytelling techniques to highlight the cultural significance and unique narratives behind local dishes.
Through the CBT Kulinarya Workshop, DOT Region 2 continues to strengthen grassroots tourism development by equipping local communities with the skills and knowledge needed to deliver quality culinary experiences. This initiative contributes to enhancing the overall competitiveness of tourism destinations in Cagayan while promoting inclusive and sustainable growth.