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Aim Conference Center
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Baguio, with its lush pine scented hills and cool refreshing climate is an ideal venue for education, training conferences and conventions. After the turn-over of Camp John Hay Philippine government in 1991, AIM was given the opportunity to locate its first major off-site training facility in the city. It is now known as the AIM Conference Center Baguio.The Igorot Lodge has twenty-seven (27) hotel-type rooms and six (6) two-bedroom cottages plus a modern case room and a multi-purpose hall.
It is acoustically designed to provide efficient and productive interaction exchange of ideas among participants. Located at the Second Level of the Case room. It provides additional space for group work, discussions, conferences and other related activities.
The Lodge is fully refurbished to house conference participants, corporate guest and visitors. The twenty-seven (27) twin-bedded rooms are equipped with toilet and bath, study table, mini-bar, refrigerator and cable television.
The Case Room
The room stimulates the case method of learning in an appropriately equipped setting. The AIM Conference Center Baguio house an amphi-theatre type caseroom which can accommodate up to eighty-two (82) participants comfortably. It is provided with conference and computer equipment. It is acoustically designed to provide efficient and productive interaction and exchange of ideals among participants.
Located at the second level of the caseroom. It provides additional space group work, discussions, conferences and other related activities
A good traveler has no fixed plans, and is not intent on arriving. Lao Tzu
All journeys have secret destinations of which the traveler is unaware. Martin Buber
Popular catches include tilapia, catfish (hito), milkfish (bangus), grouper (lapu-lapu), shrimp (hipon), prawns (sugpo), mackerel (galunggong, hasa-hasa), swordfish, oysters (talaba), mussels (tahong), clams (halaan and tulya), large and small crabs (alimango and alimasag respectively), game fish, sablefish, tuna, cod, blue marlin, and squid/cuttlefish (both called pusit).
More details at Common dishes
Bicol is noted for its gastronomic appetite for the fiery or chili-hot dishes. Perhaps the most well-known Bicolano dish is the very spicy Bicol express. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves).
More details at Central Philippine Cuisine