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STI Students to Represent PH in the Global Stage
Meet the STI students who will be competing at the Asia Pacific and Global levels of the Huawei ICT Competition 2021
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College
STI Students to Represent PH in the Global Stage
Meet the STI students who will be competing at the Asia Pacific and Global levels of the Huawei ICT Competition 2021
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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‘‘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 | 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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