CBA-HTM students create Bing-Keyk and Oyster Mushroom Ice Cream  

Four students from the College of Business and Accountancy – Hospitality and Tourism Management Department won first place in two separate categories in the Inter-School Search for New Product during the 4th Kanlahi Festival held on March 5, 2020 at the Maria Cristina Park in Tarlac City. 

The Inter-School Search for New Product is a project under the Provincial Cooperative and Enterprise Development Office (PCEDO). 

TSU CBA-HTM entry, a four-inch-thick ‘Bing-Keyk’ or Bibingka cake, was named as the Best New Product. 

The three-layer Bing-Keyk was coated with whipped cream and topped with caramel sugar, while the side is garnished with toasted coconut meat. 

The two-hour preparation of Bing-Keyk was made by the Hospitality and Tourism Management students Jigger Calvin Villamor and Eijay Cabuslay. Cabuslay and Villamor took home a certificate and 5,000 pesos cash. 

Meanwhile, the Oyster Mushroom Ice Cream also by CBA-HTM won as the Most Innovative Product made by students Lawrice Audrey Puno and John Carlo Tangonan. They also received 5,000 pesos cash prize and certificate. 

According to Villamor, the oyster mushroom was boiled in coconut water to get the extract. Then, both the extract and the mushroom were mixed with cream. The vanilla-like ice cream has chunks of oyster mushroom topped with peanuts.

“Meron kasi yung marketability (criterion), so naisip namin na ‘yung venue ay yung setting niya ay maaraw so kailangan ng something na malamig for the summer. So bibili ng ice cream is mula bata hanggang may edad so marketability-wise, lahat mag-pupurchase nung oyster mushroom ice cream,” said Ms. Monaliza Solibet, one of the coaches.

Students were also accompanied by two other coaches namely, Ms. Emmery Balbas and Mr. Jefferson Ruz. [Maria Adelaida D. Calayag]