About the Program
Be a tastemaker as an esteemed and skilled culinary professional with the Bachelor of Science in Culinary Management program. Train in fully-equipped commercial kitchen laboratories and hone culinary and food service skills fit for a thriving career in food service and hospitality. BSCM graduates will be ready for the culinary world.
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‘‘For me, teaching is a passion. I am here because I love what I am doing. I am contributing positively to the lives of my students. I am looking forward to bringing a better future for them.’’
Jean Tanalega
STI College San Pablo
Faculty member
Program Curriculum
FIRST YEAR - FIRST TERM | UNITS | PRE-REQUISITE(S) | |
Euthenics 1 | 1 | ||
Mathematics in the Modern World | 3 | ||
National Service Training Program 1 | 3 | ||
Physical Education 1 | 2 | ||
Readings in Philippine History | 3 | ||
Understanding the Self | 3 | ||
Macro Perspective of Tourism and Hospitality | 3 | ||
Risk Management as Applied to Safety, Security, and Sanitation | 3 | ||
TOTAL | 21 | ||
FIRST YEAR - SECOND TERM | UNITS | PRE-REQUISITE(S) | |
National Service Training Program 2 | 3 | ||
Physical Education 2 | 2 | Physical Education 1 | |
Purposive Communication 1 | 3 | ||
Kitchen Essentials and Basic Food Preparation | 1 | 2 | Risk Management as Applied to Safety, Security, and Sanitation |
Computer Productivity Tools | 1 | ||
Philippine Culture and Tourism Geography | 3 | Macro Perspective of Tourism and Hospitality | |
Micro Perspective of Tourism and Hospitality | 3 | Macro Perspective of Tourism and Hospitality | |
TOTAL | 18 |
SECOND YEAR - FIRST TERM | UNITS | PRE-REQUISITE(S) | |
Menu Planning and Merchandising | 3 | Micro Perspective of Tourism and Hospitality | |
Philippine Regional Cuisines with Food Styling and Design | 1 | 1 | Kitchen Essentials and Basic Food Preparation; Risk Management as Applied to Safety, Security, and Sanitation |
Art Appreciation | 3 | ||
Physical Education 3 | 2 | Physical Education 1 | |
Fundamentals in Lodging Operations | 2 | 1 | Micro Perspective of Tourism and Hospitality |
Foreign Language 1 | 3 | ||
Quality Service Management in Tourism and Hospitality | 3 | ||
TOTAL | 19 | ||
SECOND YEAR - SECOND TERM | UNITS | PRE-REQUISITE(S) | |
International Cuisines with Food Styling and Design | 2 | 1 | Philippine Regional Cuisines with Food Styling and Design; Kitchen Essentials and Basic Food Preparation; Kitchen Essentials and Basic Food Preparation; Risk Management as Applied to Safety, Security, and Sanitation |
Ethics | 2 | ||
Physical Education 4 | 3 | Physical Education 1 | |
Science, Technology, and Society | 3 | ||
Supply Chain Management in Hospitality Industry | 3 | ||
Fundamentals in Food Service Operations | 2 | 1 | Risk Management as Applied to Safety, Security, and Sanitation |
Introduction ot Meetings Incentives, Conferences, and Events Management (MICE) | 2 | 1 | |
Foreign Language 2 | 3 | Foreign Language 1 | |
TOTAL | 22 | |
THIRD YEAR - FIRST TERM | UNITS | PRE-REQUISITE(S) | |
Operations Management (TQM) | 3 | ||
Pastry Arts and Bakery Management | 1 | 1 | Kitchen Essentials and Basic Food Preparation |
The Entrepreneurial Mind | 3 | ||
Great Books | 3 | ||
Applied Business Tools and Technologies in Hospitality | 2 | 1 | Computer Productivity Tools |
Professional Development and Applied Ethics | 3 | Ethics | |
Tourism and Hospitality Marketing | 3 | Macro Perspective of Tourism and Hospitality; Micro Perspective of Tourism and Hospitality | |
Multicultural Diversity in Workplace for the Tourism Professional | 3 | ||
TOTAL | 23 | ||
THIRD YEAR - SECOND TERM | UNITS | PRE-REQUISITE(S) | |
Strategic Management | 3 | Operations Management (TQM) | |
Catering Operations Management | 1 | 1 | |
Modern Gastronomy with Fusion of Cuisines | 1 | 1 | |
Purposive Communication 2 | 3 | Purposive Communication 1 | |
Ergonomics and Facilities Planning for Hospitality Industry | 2 | 1 | |
Legal Aspects in Tourism and Hospitality | 3 | ||
Entrepreneurship in Tourism and Hospitality | 3 | The Entrepreneurial Mind | |
TOTAL | 19 | |
FOURTH YEAR - FIRST TERM | UNITS | PRE-REQUISITE(S) | |
The Contemporary World | 3 | ||
Specialty Cuisine with Food Exhibit | 1 | 1 | |
Euthenics 2 | 1 | Euthenics 1 | |
Rizal's Life and Works | 3 | ||
Research in Hospitality | 2 | 1 | |
TOTAL | 12 | ||
FOURTH YEAR - SECOND TERM | UNITS | PRE-REQUISITE(S) | |
BSCM Practicum (600 hours) | 6 | 4th year standing | |
TOTAL | 6 | |
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