Bachelor of Science in Hospitality Management with specialization in Culinary Arts

Bachelor of Science in

Hospitality Management

with specialization in Culinary Arts

The Bachelor of Science in Hospitality Management (BSHM) program is designed to equip students with the knowledge and skills needed to succeed in the dynamic and expanding field of hospitality. The program aims to provide a strong foundation in business, management, and specialized hospitality knowledge to prepare students for leadership roles in hotels, restaurants, event planning, and related industries.

Program Educational Objectives

Graduates of BSHM programs shall:

1 Secure gainful employment in the hospitality industry;Competent and equipped with research-based knowledge
2 Showcase professionalism and innovation in hospitality solutions;Ethical, critical thinker, and problem solver
3 Cultivate a lifelong learning mindset for hospitality advancements; andLife-long learner
4 Demonstrate leadership, teamwork, and commitment in hospitality companies and organizations.Collaborative and with leadership skills
  • Program Outcomes
    • Graduates shall practice as successful hospitality management practitioners for the advancement of society;
    • Graduates shall promote professionalism in the practice of tourism and hospitality management; and
    • Graduates shall become successful professionals serving local and international communities.
  • Curriculum

    1st Year • 1st Semester

    Course NameUnits
    English Enhancement Course3
    The University and I2
    Macro Perspective to Tourism and Hospitality3
    Risk Management as Applied to Safety Security and Sanitation3
    Operation Management in Tourism and Hospitality3
    Mathematics in the Modern World3
    Naval Res Officer Trng Course 13
    National Service Training Program 13
    Physical Activities Toward Health and Fitness 12
    Understanding the Self3

    1st Year • 2nd Semester

    Course NameUnits
    Purposive Communication3
    The Family2
    Micro Perspective of Tourism and Hospitality3
    Kitchen Essential and Basic Food Preparation3
    Tourism and Hospitality Marketing3
    Naval Res Officer Trng Course 23
    National Service Training Program 23
    Physical Activities Toward Health and Fitness 22
    Science, Technology and Society3

    2nd Year • 1st Semester

    Course NameUnits
    Culinary Fundamentals3
    Culinary Mathematics3
    Bread and Pastry3
    Entrepreneurship in Tourism and Hospitality3
    Phil. Culture and Toursim Geography3
    Applied Business Tools and Techonology3
    Physical Activities Toward Health and Fitness 32
    Readings in Philippine History3

    2nd Year • 2nd Semester

    Course NameUnits
    Academic Writing3
    Culinary Nutrition3
    Butchery, Fish Mongerie3
    Fundamentals in Food Service Operation3
    HTM113 Multicultural Diversity in Workplace for the Tourism Prof3
    Fundamentals in Lodging Operation3
    Supply Chain Management Hospitality Industry3
    Physical Activities Toward Health and Fitness 42

    2nd Year • Summer

    Course NameUnits
    Practicum 13

    3rd Year • 1st Semester

    Course NameUnits
    Panitikang Filipino3
    Garde Manger3
    Specialty Cuisine3
    Foreign Language 13
    Research in Hospitality 13
    Gastronomy (Food and Culture)3
    Ergonomics and Facilities Planning for the Hospitality3
    The Contemporary World3

    3rd Year • 2nd Semester

    Course NameUnits
    Catering Management3
    Foreign Language 23
    Research in Hospitality 23
    Legal Aspects in Tourism and Hospitality3
    Quality Service Management Tourism and Hospitality3
    Professional Development and Apllied Ethics3
    Art Appreciation3

    4th Year • 1st Semester

    Course NameUnits
    English for Occupational Purposes3
    Food Styling and Design3
    Strategic Management and TQM3
    Introduction to MICE3
    Great Books3
    Rizal's Life, Works and Writings3

    4th Year • 2nd Semester

    Course NameUnits
    Practicum 23
    The curriculum is subject to modification without prior notice. For precise and current listings, kindly coordinate with our registrar department.
  • Estimated Fees
    Particular Amount
    Estimated Total Fees per semester (including tuition and other fees)₱30,132.00
    The particulars and corresponding amounts are subject to modification without prior notice. For precise and current listings, kindly coordinate with our treasury and assessment department.
  • Career Opportunities

    Entry Level:

    • Commis Chef: Assist in food preparation and cooking under the supervision of chefs. Learn and develop culinary skills in a professional kitchen.
    • Line Cook: Prepare and cook dishes according to established recipes. Work on a specific station in the kitchen, such as grill or sauté.
    • Culinary Apprentice: Participate in a structured apprenticeship program to learn various aspects of culinary arts. Rotate through different kitchen stations to gain hands-on experience.
    • Kitchen Assistant: Provide support in food preparation, cleaning, and organization. Assist chefs in basic tasks to ensure smooth kitchen operations.
    • Pastry Assistant: Assist in the preparation of pastries, desserts, and baked goods. Learn and apply basic pastry techniques.


    • Sous Chef: Assist the head chef in managing the kitchen. Supervise kitchen staff, plan menus, and ensure quality standards.
    • Chef de Partie: Lead a specific section of the kitchen, such as pastry or sauce. Coordinate with other chefs to ensure a smooth kitchen operation.
    • Restaurant Supervisor (Culinary): Oversee culinary operations within a restaurant. Manage kitchen staff, inventory, and food quality.
    • Catering Manager: Plan and coordinate catering events, overseeing culinary aspects. Collaborate with clients to design customized menus.
    • Menu Development Specialist: Work on creating and updating menus for restaurants or catering services. Stay informed about food trends and customer preferences.

    Senior Level:

    • Executive Chef: Oversee the entire kitchen operation. Develop menus, manage budgets, and lead kitchen staff.
    • Head Pastry Chef: Oversee the pastry and dessert section of a kitchen. Create and implement new pastry recipes and designs.
    • Culinary Consultant: Provide expert advice to restaurants, hotels, or culinary businesses. Offer guidance on menu development, kitchen organization, and staff training.
    • Director of Culinary Operations: Oversee culinary activities across multiple outlets or locations. Develop and implement standardized culinary procedures.
    • Corporate Executive Chef: Lead the culinary strategy for a restaurant chain or hospitality group. Ensure consistency and quality across multiple establishments.

    Managerial/Executive Level:

    • Corporate Executive Chef: Oversee culinary operations for a restaurant chain or hospitality group. Set culinary standards, develop menus, and provide leadership.
    • Director of Culinary Innovation: Lead innovation efforts in culinary techniques, ingredients, and presentation. Contribute to the development of cutting-edge culinary trends.
    • Chief Culinary Officer (CCO): Lead the culinary vision for a company. Contribute to overall strategic planning and decision-maki
    • Vice President of Culinary Services: Oversee culinary operations at a corporate or regional level. Contribute to business planning and expansion strategies.
    • Global Culinary Ambassador: Represent a culinary brand or organization on a global scale. Engage in culinary diplomacy, partnerships, and international culinary events.


Manuel S. Enverga University Foundation - Lucena City Lucena

College of International Hospitality and Tourism Management CIHTM


hospitality management
culinary arts