About the Program
Build a solid foundation in the hospitality and food service management field through the three-year Hotel and Restaurant Administration program. HRA graduates are also prepared to earn national certificates on cookery, food and beverage, bartending, local guiding, housekeeping, and front office services.
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Recent Articles
‘‘We joined many competitions, always hoping to land a place in the ranks. We win some, we lose some, and losing is never an obstacle. Losing means we grow stronger as individuals and as a group.’’
Paul Andrei Vida
Bagong Sibol Dance Troup Leader
Senior High School Graduate
Program Curriculum
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 | |
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