Online Registration
HelpDesk

2 - Year Hospitality & Restaurant Services (HRS)

Ready for the Culinary World

The two-year Hospitality and Restaurant Services program is designed to jumpstart the student's career in the hospitality industry. Students will be prepared to earn national certificates on cookery, food and beverage, bartending, and local guiding 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 HRS

 

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

 Competencies

  • Prepare, cook, and serve local and international culinary dishes for different occasions
  • Provide food and beverage services in restaurants, bars, and catering operations
  • Prepare and serve beverages in accordance with international standards
  • Provide accommodation and room services for hotels and resorts
  • Provide guide services for tour itineraries
  • Use the industry-standard software for various operations of hotels and restaurants

 Career Opportunities

  • Food Attendant
  • Bartender
  • Tour Guide
  • Pastry Cook
  • Saucier
  • Commis
  • Line 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 (300 hours Restaurant Services) 3   2nd year standing
TOTAL 3