Benildean hospitality and beverage students and professionals now have a newly renovated training ground with the grand reopening of Salle De Bordeaux. This is a bar laboratory built to stringent industry standards and global evolving trends.
A new and state-of-the-art coffee equipment is added in the bar lab for specialty beverage training.
Housed at the Angelo King International Center (AKIC) of the De La Salle-College of Saint Benilde (DLS-CSB), it offers courses that include Bar Management Lecture and Laboratory, Beverage Management, Wine Appreciation, and Coffee and Tea Culture.
The refurbished facility has a modern industrial design, welcoming ambiance, and yellow mood lighting reminiscent of speakeasy bars.
Salle De Bordeaux has a modern industrial design, which is widely recognized as the most efficient layout in contemporary bar operations.
Salle De Bordeaux has two functional bar stations for instructor-led demonstrations and student-to-student presentations, as well as high ceilings for flair bartending practice and performance, and a 75-inch interactive smart TV for class presentations.
It also features a customized bar counter with a fully equipped underbar, fitted with industry-standard stainless steel components, to include ice bins, speed rails, bottle wells, and sinks. The back bar has open shelving for the organized display of spirits, glassware, and equipment. The facility provides ample storage space for stocks and bar essentials, while advanced bar tools such as flavor blasters, flavor extraction kits, and filtration equipment are integrated to support modern mixology techniques.
A two-group Orchestrale Etnica espresso machine with grinder is installed for coffee training.
Benilde Hospitality and Luxury Management Program chairperson Jerwin Pineda
“The upgraded Salle De Bordeaux provides students with direct exposure to current industry standards and more,” Benilde Hospitality and Luxury Management (HLM) Program chairperson Jerwin Pineda said. “By learning in a setting that mirrors real-world bar operations, they develop technical and managerial skills with confidence.”
For bar operations and cocktail mixing classes, the learning space boasts a well-curated selection of wines, beers, liquors, and liqueurs commonly used in sensory evaluation and mixology training. Students also have access to locally produced beverages for them to be familiar with Philippine-made brands and products.
From left, Benilde HLM Program chairperson Jerwin Pineda, SHRIM dean Dr. Marie Paz Castro, Benilde president Brother Edmundo Fernandez FSC, cice chancellor for Academics Angelo Marco Lacson, special assistant to vice chancellor for Academics Dottie Asela Domingo, Student Life dean Levi Albania, and vice president for Lasallian Mission and Student Life Nicky Templo-Perez
“The facility encourages creativity, innovation, and attention to detail — critical attributes in modern bartending and beverage service,” said School of Hotel, Restaurant, and Institution Management (SHRIM) resident faculty and beverage specialist Gioseppe Angelo Racelis. “Ultimately, the lab empowers Benildeans to become forward-thinking professionals ready to lead and redefine the future of the beverage industry.”
Benilde associates architect Wynard Dabon, engineer. Arnaldo Ocfemia, and engineer Joel Zacarias designed and executed the renovation of the lab, which can accommodate up to 25 learners in a classroom-bar setup.
It also serves as venue for masterclasses on alcoholic and non-alcoholic drinks, internal and interschool bar and beverage competitions, coffee skills training sessions with partner organizations, and beverage research and development.
The ribbon-cutting ceremony was led by Benilde president Brother Edmundo Fernandez FSC, vice chancellor for Academics Angelo Marco Lacson, and SHRIM dean Dr. Maria Paz Castro.
Bar executive and mixologist Kentt Earl Yap
BS-HRIM_BS-HLM alumna Janelle Ang
BS-HRIM_BS-HLM alumnus Clyde Ferrer
BS-HRIM _BS-HLM alumna Sheila Sih
The event showcased fun activities such as a sabrage demonstration by professional sommelier and wine educator Eanglebert Guina, flair bartending and latte art by faculty beverage specialist Kentt Yap, followed by a mixology exhibition by distinguished SHRIM HLM alumni Janelle Ang, Clyde Ferrer, and Sheila Sih.
BS-IHM student and former NCAA courtside reporter Liezl Anne Nierves
Student Justine Garcia from Hotel, Restaurant and Institution Management (HRIM) wowed the crowd with his bartending skills, while former NCAA courtside reporter Liezl Anne Nierves from International Hospitality Management (IHM) presented her expertly crafted drink.
The program also featured a guest, DJ Set: Eros, a Benilde Music Production Program (MPP) student known for his genre-blending style and immersive soundscapes, courtesy of MPP Chairperson Patrick Frias.
The logistics was managed by resident faculty and bar expert Karl John Rivera, who ensured a seamless execution of the event.
Salle De Bordeaux features a wide selection of wines, liquors, and liqueurs.
