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:
| OBJECTIVES | GRADUATE ATTRIBUTES |
|---|---|
| 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; and | Life-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 Name Units English Enhancement Course 3 The University and I 2 Macro Perspective to Tourism and Hospitality 3 Risk Management as Applied to Safety Security and Sanitation 3 Operation Management in Tourism and Hospitality 3 Mathematics in the Modern World 3 Naval Res Officer Trng Course 1 3 National Service Training Program 1 3 Physical Activities Toward Health and Fitness 1 2 Understanding the Self 3 1st Year • 2nd Semester
Course Name Units Purposive Communication 3 The Family 2 Micro Perspective of Tourism and Hospitality 3 Kitchen Essential and Basic Food Preparation 3 Tourism and Hospitality Marketing 3 Ethics 3 Naval Res Officer Trng Course 2 3 National Service Training Program 2 3 Physical Activities Toward Health and Fitness 2 2 Science, Technology and Society 3 2nd Year • 1st Semester
Course Name Units Culinary Fundamentals 3 Culinary Mathematics 3 Bread and Pastry 3 Entrepreneurship in Tourism and Hospitality 3 Phil. Culture and Toursim Geography 3 Applied Business Tools and Techonology 3 Physical Activities Toward Health and Fitness 3 2 Readings in Philippine History 3 2nd Year • 2nd Semester
Course Name Units Academic Writing 3 Culinary Nutrition 3 Butchery, Fish Mongerie 3 Fundamentals in Food Service Operation 3 HTM113 Multicultural Diversity in Workplace for the Tourism Prof 3 Fundamentals in Lodging Operation 3 Supply Chain Management Hospitality Industry 3 Physical Activities Toward Health and Fitness 4 2 2nd Year • Summer
Course Name Units Practicum 1 3 3rd Year • 1st Semester
Course Name Units Panitikang Filipino 3 Garde Manger 3 Specialty Cuisine 3 Foreign Language 1 3 Research in Hospitality 1 3 Gastronomy (Food and Culture) 3 Ergonomics and Facilities Planning for the Hospitality 3 The Contemporary World 3 3rd Year • 2nd Semester
Course Name Units Retorika 3 Catering Management 3 Foreign Language 2 3 Research in Hospitality 2 3 Legal Aspects in Tourism and Hospitality 3 Quality Service Management Tourism and Hospitality 3 Professional Development and Apllied Ethics 3 Art Appreciation 3 4th Year • 1st Semester
Course Name Units English for Occupational Purposes 3 Food Styling and Design 3 Strategic Management and TQM 3 Introduction to MICE 3 Great Books 3 Rizal's Life, Works and Writings 3 4th Year • 2nd Semester
Course Name Units Practicum 2 3 infoDisclaimerThe 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 infoDisclaimerThe 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.
Mid-Level:
- 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.
Campus
Manuel S. Enverga University Foundation - Lucena City Lucena
College of International Hospitality and Tourism Management CIHTM
Keywords
BSHM
HS
hospitality management
culinary arts
cooking
management
CIHTM