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STI ESG inaugurates new Pasay-EDSA campus
STI formally unveils its new Metro Manila Academic Center in Pasay-EDSA.
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College
STI ESG inaugurates new Pasay-EDSA campus
STI formally unveils its new Metro Manila Academic Center in Pasay-EDSA.
All STI NewsStudent Activities
Student Resources
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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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 | 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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