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3 - Year Hotel & Restaurant Administration (HRA)

Ready for the Culinary World

The three-year Hotel and Restaurant Administration program is designed to provide students with a solid foundation and specialization in the hospitality and food service management field. Students will also be prepared to earn national certificates on cookery, food and beverage, bartending, local guiding, housekeeping, and front office services. The combination of classroom activities, laboratory training in state-of-the-art facilities, and field experiences aim to develop organized, guest-centered, and efficient hospitality and food service industry practitioners.

 

Campuses with HRA

 

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

 Competencies

  • Apply operational principles in hotel, restaurant and kitchen services
  • Supervise hotel front office, customer service, housekeeping operations, and food and beverage enterprises
  • Prepare, cook, and serve local and international culinary dishes for different occasions
  • Plan, develop and manage tour itineraries
  • Prepare and serve beverages in accordance with international standards
  • Use the industry-standard software for Property Management Systems (PMS) and
  • Point-of-Sale (POS) Systems

 Career Opportunities

  • Reservations Officer
  • Front Office Officer
  • Receptionist
  • Housekeeping Attendant
  • Tour Guide
  • Concierge
  • Food & Beverage Attendant
  • Bartender
  • Line Cook
  • Pastry Cook

 

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

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 1 (300 hours Restaurant Services) 3   2nd year standing
TOTAL 3    
THIRD YEAR - FIRST TERM HRS/WK   PRE-REQUISITE(S)
Front Office Principles and Procedures 3   Tourism and Hospitality Principles 1; Tourism and Hospitality Principles 2; Co-req: Introduction to Hotel Operations
Advanced Office Productivity Tools in Hospitality 5   Basic Office Productivity Tools
Introduction to Hotel Operations 5   Co-req: Front Office Principles and Procedures 
Understanding Culture 3    
TOTAL 16    
 
THIRD YEAR - SECOND TERM HRS/WK   PRE-REQUISITE(S)
Practicum 2 (300 hours Hotel Operations/Services) 3   Practicum 1
TOTAL 3