About the Program
Jumpstart your career in the hospitality industry with the two-year Hospitality and Restaurant Services. Students will be prepared to earn national certificates on cookery, food and beverage, bartending, and local guiding services.
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‘‘Ang pagluluto ay hindi lang basta talino. Kailangan din ng diskarte, sipag at tiyaga. Do not be afraid to experiment and take criticisms constructively.’’
Anthony Ang
Commis Chef
BS HRM Batch 2015
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 (300 hours Restaurant Services) | 3 | 2nd year standing | |
TOTAL | 3 |
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