On October 21, 2025, Don Casimiro G. Tanedo Integrated School, through the Hotel and Tourism Management Department, successfully conducted a Technical Analysis on Product Development Enhancement as part of its continuing initiative to hone students’ entrepreneurial and technical competencies. The activity provided an avenue for student groups to present their innovative food products for evaluation, emphasizing costing accuracy, preparation procedures, and overall product quality.
Each group received valuable insights from their respective advisers. Dr. Criselda advised the Gourdelle Bar group to revise their costing and procedure order due to added ingredients, suggesting the inclusion of nuts for improved presentation. Ma’am Emmery guided the Wata Kimchi team to base costing on per-kilo ingredient prices and to consider price adjustments for profitability. She also instructed the Cucurbita Waffle Ring group to ensure complete and accurate recording of all ingredient expenses. Sir Edward approved the costing of NutriLeaf Cookies and reminded the group to revalidate computations if ingredient changes occur. For Thrive Bar, he suggested improving texture by adding more puffed rice and oats while removing oil. Sir Jef commended the Verde Pandesal group for their soft, fluffy texture and reminded them to follow proper mixing order and to use a timer for consistency. For Vita Wraps, he recommended refining the product name, adjusting water quantity to increase yield, and revising costing to address a ₱2 loss per unit. Ma’am Diane’s Tarte Mote group finalized their tart product with minor costing revisions and set a batch yield target of 90–100 pieces to ensure profitability.
Adding great value to the activity was the special participation of Dr. Henry, who provided expert assistance and additional insights that further enhanced the students’ understanding of product evaluation and business planning. His guidance contributed to a more comprehensive and professional approach in assessing product feasibility. To conclude the session, Sir Sherwin commended the efforts of both students and advisers, emphasizing the importance of accurate costing, detailed process documentation, and batch processing in ensuring product quality and business sustainability.
Through this meaningful activity, students not only refined their products but also demonstrated creativity, teamwork, and entrepreneurial spirit, embodying the school’s commitment to nurturing future innovators and business leaders.
