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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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‘‘The hardship, determination, and positive mindset in trainings are the strong foundations of the team’s achievements.’’
Rusly Xavier Herrera
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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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