Focuses on developing competencies in hotel and restaurant operations, food service, lodging, and event management, training graduates to work in the global hospitality industry.
Requirements information will be available soon.
| Code | Subject | Units | Hours | Description |
|---|---|---|---|---|
| GE 111 | Understanding the Self | 3.0 | 3L | Understanding the Self |
| GE 101 | Understanding the Self | 3.0 | 3L | Introduction to self-awareness and personal development |
| GE 112 | Readings in Philippine History | 3.0 | 3L | Readings in Philippine History |
| GE 102 | Readings in Philippine History | 3.0 | 3L | Study of Philippine history and culture |
| GE 113 | The Contemporary World | 3.0 | 3L | The Contemporary World |
| GE 103 | Mathematics in the Modern World | 3.0 | 3L | Application of mathematics in daily life |
| GE 119 | Rizal's Life and Works | 3.0 | 3L | Rizal's Life and Works |
| GE 104 | Purposive Communication | 3.0 | 3L | Effective communication skills development |
| HM 111 | Kitchen Essentials and Basic Food Preparation | 3.0 | 1L/2Lab | Kitchen Essentials and Basic Food Preparation |
| BSHM 101 | Introduction to Hospitality Management | 3.0 | 3L | Overview of hospitality industry and management |
| TM 111 | Macro Perspective of Tourism and Hospitality | 3.0 | 3L | Macro Perspective of Tourism and Hospitality |
| BSHM 102 | Food Safety and Sanitation | 3.0 | 2L/3Lab | Food safety principles and practices |
| TM 112 | Risk Management as Applied to Safety, Security and Sanitation | 3.0 | 3L | Risk Management as Applied to Safety, Security and Sanitation |
| OM 111 | Organization and Management | 3.0 | 3L | Organization and Management |
| PE 1 | PATHFit 1: Movement Competency Training | 2.0 | 2L | PATHFit 1: Movement Competency Training |
| NSTP 111 | Civic Welfare Training Service I | 3.0 | 3L | Civic Welfare Training Service I |
| Code | Subject | Units | Hours | Description |
|---|---|---|---|---|
| GE 105 | Science, Technology and Society | 3.0 | 3L | Impact of science and technology on society |
| GE 106 | Art Appreciation | 3.0 | 3L | Understanding and appreciating various art forms |
| BSHM 103 | Principles of Tourism | 3.0 | 3L | Fundamentals of tourism industry |
| BSHM 104 | Food and Beverage Service | 3.0 | 2L/3Lab | Food and beverage service techniques |
| GE 114 | Mathematics in the Modern World | 3.0 | 3L | Mathematics in the Modern World |
| BSHM 105 | Front Office Operations | 3.0 | 2L/3Lab | Hotel front office management |
| GE 115 | Purposive Communication | 3.0 | 3L | Purposive Communication |
| BSHM 106 | Housekeeping Operations | 3.0 | 2L/3Lab | Hotel housekeeping management |
| GE 116 | Art Appreciation | 3.0 | 3L | Art Appreciation |
| HM 112 | Fundamentals in Lodging Operation | 3.0 | 2L/1Lab | Fundamentals in Lodging Operation |
| TM 113 | Tourism & Hospitality Service Quality Management | 3.0 | 3L | Tourism & Hospitality Service Quality Management |
| TM 114 | Philippine Tourism, Geography and Culture | 3.0 | 3L | Philippine Tourism, Geography and Culture |
| TM 115 | Micro Perspective of Tourism and Hospitality | 3.0 | 3L | Micro Perspective of Tourism and Hospitality |
| ACCTG 111 | Fundamentals of Accounting | 3.0 | 3L | Fundamentals of Accounting |
| PE 2 | PATHFit 2: Exercise-Based Fitness Activities | 2.0 | 2L | PATHFit 2: Exercise-Based Fitness Activities |
| NSTP 112 | Civic Welfare Training Service II | 3.0 | 3L | Civic Welfare Training Service II |
