Ready for the Culinary World
The three-year Hotel and Restaurant Administration program is designed to provide students with a solid foundation and specialization in the hospitality and food service management field. Students will also be prepared to earn national certificates on cookery, food and beverage, bartending, local guiding, housekeeping, and front office services. The combination of classroom activities, laboratory training in state-of-the-art facilities, and field experiences aim to develop organized, guest-centered, and efficient hospitality and food service industry practitioners.
Apply & register online for the HRA course. Simply click this online registration button.
| FIRST YEAR - FIRST TERM | HRS/WK | PRE-REQUISITE(S) | |
| Practical Math Applications | 3 | ||
| Euthenics 1 | 1 | ||
| National Service Training Program 1 | 3 | ||
| Tourism and Hospitality Principles 1 | 3 | ||
| Sanitation and Hygiene | 3 | ||
| TOTAL | 13 | ||
| FIRST YEAR - SECOND TERM | HRS/WK | PRE-REQUISITE(S) | |
| National Service Training Program 2 | 3 | ||
| Foundations of Culinary Arts | 7 | Practical Math Applications; Sanitation and Hygiene | |
| Basic Office Productivity Tools | 3 | ||
| Tourism and Hospitality Principles 2 | 3 | Tourism and Hospitality Principles 1 | |
| TOTAL | 16 | ||
| SECOND YEAR - FIRST TERM | HRS/WK | PRE-REQUISITE(S) | |
| Culinary of Asian Countries | 5 | Foundations of Culinary Arts | |
| Baking and Pastry Production | 5 | Foundations of Culinary Arts | |
| TQM as Applied in Tourism and Hospitality | 3 | ||
| TOTAL | 13 | ||
| SECOND YEAR - SECOND TERM | HRS/WK | PRE-REQUISITE(S) | |
| Euthenics 2 | 1 | Euthenics 1 | |
| Culinary of Western Countries | 5 | Foundations of Culinary Arts | |
| Banquet/Catering Management | 5 | Foundations of Culinary Arts; Co-req: Introduction to Food and Beverage Services | |
| Introduction to Food and Beverage Services | 5 | Co-req: Banquet/Catering Management | |
| TOTAL | 16 | |
|
| SECOND YEAR - SUMMER | HRS/WK | PRE-REQUISITE(S) | |
| Practicum 1 (300 hours Restaurant Services) | 3 | 2nd year standing | |
| TOTAL | 3 | ||
| THIRD YEAR - FIRST TERM | HRS/WK | PRE-REQUISITE(S) | |
| Front Office Principles and Procedures | 3 | Tourism and Hospitality Principles 1; Tourism and Hospitality Principles 2; Co-req: Introduction to Hotel Operations | |
| Advanced Office Productivity Tools in Hospitality | 5 | Basic Office Productivity Tools | |
| Introduction to Hotel Operations | 5 | Co-req: Front Office Principles and Procedures | |
| Understanding Culture | 3 | ||
| TOTAL | 16 | ||
| THIRD YEAR - SECOND TERM | HRS/WK | PRE-REQUISITE(S) | |
| Practicum 2 (300 hours Hotel Operations/Services) | 3 | Practicum 1 | |
| TOTAL | 3 | |
|
