Bachelor of Science in Hospitality Management (Download Curriculum)
FIRST-YEAR
First Semester | Units |
Christian Formation | 3 |
Mathematics in the Modern World | 3 |
Living in the IT Era | 3 |
National Service Training Program 1 | 3 |
Physical Education 1 | 2 |
Fundamentals of Accounting, Business and Management | 3 |
Business Marketing | 3 |
Risk Mgt as Applied to Safety, Security and Sanitation* | 3 |
Operation Management | 3 |
26 |
Second Semester | Units |
Christian Ethics | 3 |
Understanding the Self | 3 |
Philippine Popular Culture | 3 |
National Service Training Program 2 | 3 |
Physical Education 2 | 2 |
Applied Economics | 3 |
Organization and Management | 3 |
Philippine Culture and Tourism Geography* | 3 |
Strategic Mgt and Total Quality Mgt | 3 |
26 |
SECOND YEAR
First Semester | Units |
Science, Technology and Society | 3 |
The Contemporary World | 3 |
Art Appreciation | 3 |
Readings in Philippine History | 3 |
Life and Works of Rizal | 3 |
Physical Education 3 | 2 |
Business Finance | 3 |
Foreign Language- Basic French** | 3 |
Tourism and Hospitality Marketing* | 3 |
Kitchen Essentials and Basic Food Preparation** | 3 |
26 |
Second Semester | Units |
Environmental Science | 3 |
Purposive Communication | 3 |
Ethics | 3 |
Physical Education 4 | 2 |
Macro Perspective of Tourism and Hospitality* | 3 |
Foreign Language- Advanced French** | 3 |
Entrepreneurship in Tourism and Hospitality* | 3 |
Fundamentals in Foodservice Operations** | 3 |
| 26 |
THIRD YEAR
First Semester | Units |
Micro Perspective of Tourism and Hospitality* | 3 |
Legal Aspects in Tourism and Hospitality* | 3 |
Fundamentals in Lodging Operations** | 3 |
Catering Management*** | 3 |
Ergonomics and Facilities Planning for the Hospitality Industry** | 3 |
Introduction to Meetings, Incentives, Conferences and Events Mgt (MICE)** | 3 |
Bread and Pastry*** | 3 |
Classical French Cuisine*** | 3 |
| 24 |
Second Semester | Units |
Multicultural Diversity in Workplace* | 3 |
Quality Service Mgt in Tourism and Hospitality* | 3 |
Applied Business Tools and Technologies** | 3 |
Research in Hospitality** | 3 |
Food & Beverage Cost Control*** | 3 |
Bar and Beverage Management (w/lab)*** | 3 |
Rooms Division Cost Control*** | 3 |
Asian Cuisine*** | 3 |
24 |
FOURTH-YEAR
First Semester | Units |
Professional Development and Applied Ethics* | 3 |
Sustainable Hospitality*** | 3 |
Supply Chain Mgt in Hospitality Industry** | 3 |
Recreation and Leisure Management*** | 3 |
Introduction to Transport Services *** | 3 |
15 |
Second Semester |
|
Practicum 1- Restaurant (300hours) | 3 |
Practicum 2- Hotel (300hours) | 3 |
6 |
LEGEND:
* – Tourism and Hospitality Core
** – Hospitality Professional Courses
*** – Electives
