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Bachelor of Science in Hospitality Management (BSHM)

Ready for the Culinary World

Be a world-class hospitality professional with the Bachelor of Science in Hospitality Management program. Experience real life training in industry-standard simulation laboratories and gain competencies in hotel and restaurant management. Graduates will be ready for the culinary world as well as the hospitality industry here and abroad.

 

Campuses with BSHM

 

Apply & register online for the BSHM course. Simply click this online registration button.

 Competencies

  • Exhibit mastery of culinary skills in food preparation, and produce local and international dishes based on industry standards 
  • Demonstrate management and operational skills in various disciplines such as food and beverage, housekeeping, and front office services, among others 
  • Plan and implement a risk management program to provide a safe and secure workplace  
  • Acquire entrepreneurial capabilities 

 Career Opportunities

  • Banquet Manager/Supervisor
  • Restaurant/Outlet/Catering Manager/Supervisor
  • Housekeeping Manager/Supervisor
  • Front Office Manager/Supervisor
  • Resort/Club Manager/Supervisor
  • Convention/Event Manager/Supervisor
  • Bar Manager/Supervisor
  • Pastry Chef
  • Executive Chef
  • Sales and Marketing Manager/Supervisor
  • Recreation Director/Leisure Manager
  • Hotel/Restaurant Consultant
  • Kitchen Operations Supervisor
  • Head/Captain Waiter

 

 Program Curriculum (New) Effectivity: A.Y. 2018-2019

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 3    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)
Art Appreciation 3    
Physical Education 3 2   Physical Education 1
Hotel Front Office Operations Management 3   Micro Perspective of Tourism and Hospitality
Philippine Regional Cuisines with Food Styling and Design 2   Kitchen Essentials and Basic Food Preparation
Fundamentals in Lodging Operations 3    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)
Ethics 3    
Physical Education 4 2   Physical Education 4
Science, Technology, and Society 3    
International Cuisines with Food Styling and Design 3   Philippine Regional Cuisines with Food Styling and Design; Kitchen Essentials and Basic Food Preparation; Risk Management as Applied to Safety, Security, and Sanitation 
Supply Chain Management in Hospitality Industry 3    
Fundamentals in Food Service Operations 3   Risk Management as Applied to Safety, Security, and Sanitation
Introduction ot Meetings Incentives, Conferences, and Events Management (MICE) 3    
Foreign Language 2 3   Foreign Language 1
TOTAL 22    

THIRD YEAR - FIRST TERM UNITS    PRE-REQUISITE(S)
Operations Management (TQM) 3    
The Entrepreneurial Mind 3    
Filipino 1: Istruktura ng Wikang Filipino 3    
Pastry Arts and Bakery Management 2   Kitchen Essentials and Basic Food Preparation
Applied Business Tools and Technologies in Hospitality 3   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)
Purposive Communication 2 3   Purposive Communication 1
Filipino 2: Introduksiyon sa Pamamahayag 3   Filipino 1: Istruktura ng Wikang Filipino
Catering Operations Management 3   Introduction ot Meetings Incentives, Conferences, and Events Management (MICE)
Modern Gastronomy with Fusion of Cuisines 3   Risk Management as Applied to Safety, Security, and Sanitation
Ergonomics and Facilities Planning for Hospitality Industry 3    
Legal Aspects in Tourism and Hospitality 3    
Entrepreneurship in Tourism and Hospitality 3    
TOTAL 22    

FOURTH YEAR - FIRST TERM UNITS     PRE-REQUISITE(S)
The Contemporary World 3    
Euthenics 2 1   Euthenics 1
Rizal's Life and Works 3    
Panitikang Pilipino 3    
Specialty Cuisine with Food Exhibit 2   International Cuisines with Food Styling and Design
Research in Hospitality 3    
TOTAL 23    
 
FOURTH YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
BSHM Practicum (600 hours) 6   4th year standing
TOTAL 6