About – Bibscorp

everything you need to know

Explore the history of BibsCorp revealing profound insights into how it all started, how it thrives in producing world-class butchers and slaughtermen, its practices, and development.

OUR MISSION

To provide special and industry-based-demand skills and willing individuals for employment outside the country.

OUR VISION

A better future for the determined, daring and enduring individuals.

CORE VALUES

Educate

We believe that one way towards a better future is thru education Trust - because we instill trust in our staff, admin, our transactions as well as our students

credibility

We always do the right thing in our transactions. We are credible in the knowledge and skills we pass on to our students.

boldness

We lead with boldness in our decisions and strategies toward improving our Company to stay updated and relevant

discipline

We instill discipline in ourselves and in our students because we believe every butcher and slaughter man should live by it.

team-spirited

We believe in a collective and collaborative effort. We acknowledge the individual skill set of our team and appoint accordingly. We have succeeded as a team.

Faith oriented

We do the best in what we do. And place our faith in what hope.

meet the staff

rachel f. caliza, CPA

PRESIDENT
In-Command Officer

Ensures the accomplishment of the organization’s targets and follow through of responsibilities of all officers and staff.

engr. jose ronnie a. fortin

CHIEF OPERATIONS OFFICER LEAD INSTRUCTOR
LICENSED ASSESSOR
Second In-Command Officer

Directly reports to the President. Manages and handles daily operations of the company.

dra. lourdes s. socorro, DVM, MPA

LEAD INSTRUCTOR
Anatomy & GMP

Delivers the importance of bone structures relative to its muscles.

mariane CLARINE P. TORRES

FINANCE SPECIALIST
Admin Assistant

Collaborating with management to gather and analyze financial information. Preparing budget reports and financial statements in accordance with professional and regulatory standards.

willjoe villegas

SUPERVISED LEARNING EXPERT
Deboning Expertise & Techniques

Provides actual demonstration and presentation of Primal & Retail Cutting of Pork and Beef, skills techniques and expertise.

mary joy r. tayco

BLUEDESK / REGISTRAR
Student Admission

Responsible for maintaining the accuracy of all student information, including academic results and class enrollment.

lenon F. fontelo

DOCUMENTATION STAFF
Media & Documentation

Labeling, sorting, and categorizing documents for ease of use. Retrieving documents upon request.

COURSES OFFERED

A course on butchering and slaughtering covers the fundamentals of animal anatomy, techniques for humane slaughter, carcass processing, and meat preservation. Students learn knife skills, meat cutting methods, and food safety protocols. Emphasis is placed on efficient utilization of animal products and the principles of sustainability.

Butchering