What Does a Person That Is Culinary Arts and Food Service Management Bs Make a Year

Bachelor of Scientific discipline in Hospitality Direction, major in Culinary Entrepreneurship (4 years)​

Bachelor of Science in Hospitality Management, major in Culinary Entrepreneurship (4 years)​

Description

Available OF Science IN HOSPITALITY Managementprepares graduates to become global leaders and managers for major hospitality industry segments, by developing strategies that can be applied at the workplace: from running earth-class front end- to dorsum-of-the-firm operations, building guest relations, managing financial transactions, and creating marketing opportunities, to cultivating business ventures.

The program aims to achieve its goals and objectives through dynamic bookish and research projects and activities geared toward quality life, business organization success, collaborations, partnerships, creative approaches, and conduct of upstanding practices.

The BS in Hospitality Management programme has 2 areas of specialization: (1) Major in Culinary Entrepreneurship, and (two) Major in Hospitality Leadership.

TheBachelor OF Science IN HOSPITALITY MANAGEMENT Major in Culinary Entrepreneurship program aims to provide the students the opportunity to explore possibilities in becoming futurity hospitality entrepreneurs running and managing personal or family business through innovative and creative culinary concepts, products, and services. The curriculum provides the students tools and strategies which shall fuel the concern endeavors in the culinary industry, which include restaurants, cafes, hotels, school food service, and catering services, among others.

Identity​

Condign Part of the Program

Identity​

Thomasian Graduate Attributes

The Academy of Santo Tomas, in pursuit of truth, guided by reason and illumined by faith, dedicates herself to the generation, advancement, and manual of knowledge to form competent and empathetic professionals committed to the service of the Church building, the nation, and the global customs.

I am a Thomasian. I carry the SEAL of Thomasian education. I am a S ervant leader, an Due east ffective communicator and collaborator, an A nalytical and artistic thinker, and a L ifelong learner. With Christ at the center of my germination every bit a Thomasian, I am expected to demonstrate the following Thomasian Graduate Attributes ( ThoGAs ):

Retainer LEADER

• Evidence leadership abilities to promote advocacies for life, freedom, justice, and solidarity in the service of the family unit, the local and global communities, the Church building, and the environment.
• Implement relevant projects and activities that speak of Christian pity to the poor and the marginalized in society to raise their quality of life.
• Bear witness respect for the human person, regardless of race, religion, age, and gender.

EFFECTIVE COMMUNICATOR AND COLLABORATOR

• Express myself clearly, correctly, and confidently in various environments, contexts, and technologies of man interaction.
• Work productively with individuals or groups from diverse cultures and demographics.
• Show profound respect for individual differences and/or uniqueness as members of God's creation.

ANALYTICAL AND CREATIVE THINKER

• Evidence judiciousness and resourcefulness in making personal and professional decisions.
• Engage in research undertakings that respond to societal issues.
• Express personal and professional insights through an ethical and show-based approach.

LIFELONG LEARNER

• Engage in cogitating practice to ensure disciplinal relevance and professional evolution.
• Showroom preparedness and involvement for continuous upgrading of competencies required by the profession or area of specialization.
• Manifest fidelity to the teachings of Christ, mediated past the Catholic Church building, in the continuous deepening of faith and spirituality in dealing with new life situations and challenges.

Program Educational Objectives

PEO1: Exhibit Christian leadership by promoting life advocacies through the implementation of  projects that aim for social and economic transformation

PEO2:Practice constructive interpersonal and communication skills through collaboration, utilize of information technology, and respect for cultural heritage and diversity

PEO3: Appraise manufacture-academe trends and bug to generate enquiry and business organisation undertakings in tourism and hospitality, through the basis of specific standards and criteria and within personal, professional, societal, and ethical contexts

PEO4: Employ a solid understanding of and the demand for continuous upgrading of the managerial and operational competencies of tourism and hospitality, through reflective practice that is consistent with global standards and Christian values

Program Intended Learning Outcomes

Upon successful completion of the program, graduates should be able to:

PO1: apply hospitality leadership and management skills which shall advocate respect for the family, customs, Church, and the surround towards the accomplishment of quality living;

PO2: examine the hospitality'south multiculturally diverse heritage, issues, challenges, and opportunities through effective interpersonal and varied modes of communication creating venues for changes and conflict resolutions;

PO3: exhibit technopreneurial decision making skills in addressing the tourism and hospitality manufacture's problems and aid in its development through the conduct of enquiry and execution of concern plans that reflect a high level of professionalism and adherence to ethical and legal exercise; and

PO4: demonstrate full understanding of the operations of a professional person nutrient and lodging business organization in accordance with guest expectations.

In addition, graduates of BS in Hospitality Management, major in Culinary Entrepreneurship should be able to design innovative menus in a professional person kitchen, incorporating traditional and contemporary flavors and techniques, to establish a competitive food business (PO5-CE).

Condign Part of the Program

Application

Application Period: July to December of each year

Awarding Website

Release of Results: January 28 of the following twelvemonth

Fees

Get to THIS Folio and look for the "College of Tourism and Hospitality Management" tab for the tuition fees.

Welcome Message for Freshmen A.Y. 2021-2022

Mabuhay and congratulations!

Welcome to the College of Tourism and Hospitality Management of the Pontifical and Royal Academy of Santo Tomas.

It's our aim to educate and form you equally a competent, committed, and pity, Thomasian major in Tourism and Hospitality Direction for the service of the Church and the society.

Thank you and mabuhay!

Sincerely, Fr. Macky

Rev. Fr. Roland D. Mactal, O.P., SThD
Regent

Peace!

Welcome to the UST-College of Tourism and Hospitality Management. Congratulations for making it to the premiere Hospitality Schoolhouse in the country. With your confirmation of enrollment, you lot are virtually to signify your willingness to experience Thomasian Hospitality Pedagogy.

We are inspired to transform you into competent, compassionate, and committed professionals who will make a positive difference in the world.

See y'all soon, CTHM freshies!Mabuhay kayo!

Sincerely, Gezzez

Assoc. Prof. Gezzez Giezi G. Granado, DCL
Dean

To be of service to others is i of the noblest vocations i tin can ever have. Here at the Higher of Tourism and Hospitality Direction, we take pride in educational activity those who aspire to be globally competent individuals whose heart'due south want is to learn the facets of Hospitality Management the Thomasian manner.

Allow united states of america to transform you from being ordinary to boggling. Permit us take this journey together! A world of superlative-notch and world-grade learning awaits you hither at CTHM.

Mabuhay! Welcome to the College of Tourism and Hospitality Management of UST.

Sincerely,

Louie

Mr. Juanito Luis S. Reyes, MA
Chair

Career Opportunities

Graduates of BS in Hospitality Management, Major in Culinary Entrepreneurship may be employed as a:

He/She maybe the Owner/Director of whatever of the post-obit:

Cafeteria (industrial, schoolhouse, commercial)

Delicatessen and Salad Bar

Pupil Experience and Support

The Bachelor of Science in Occupational Therapy program provides not just theoretical input, but also applied applications of learned concepts and skills to best prepare students for the world of work. To do so, the program uses facilities such as laboratories for their learning experiences.

The University of Santo Tomas provides student services that cater to academic, spiritual, and health concerns of students. These back up units are constitute in the unlike parts of the campus and can be accessed by Thomasians. When the University shifted to altitude learning, the services also transitioned to online services to continue addressing the needs of Thomasians.

Program Curriculum (New)​

Effectivity: A.Y. 2021-2022

This curriculum may have some changes upon the availability of new guidelines.

Program Schedule

Year	First Term (Baronial – December)	Second Term (Jan – May)	Special Term (June – July)
1	/	/	none
2	/	/	none
3	/	/	none
4	/	/	none

First Year - ii Terms

                  First Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP 1	National Service Training Program ane	0	3	three
PATH-FIT	Human Enhancement	2	0	ii
PURPCOM	Purposive Communication	3	0	iii
READ_PH	Readings in Philippine History	3	0	3
THM 5201	Strange Linguistic communication 1	3	0	3
THM 5202	Macro Perspective of Tourism and Hospitality	3	0	3
THM 5303	Take a chance Management as Applied to Safe, Security, and Sanitation	3	0	3
THY 1	Christian Vision of the Human Person	three	0	3
Total		20	iii	23

                                      Second Term                

Abridgement	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP 2	National Service Training Programme 2	0	3	3	NSTP one
PATH-FIT	Fettle Exercises for Specific Sports	2	0	2
THM 5204	Foreign Linguistic communication 2	3	0	3	THM 5201
THM 5205	Quality Service Direction in Tourism and Hospitality	3	0	3	THM 5203
THM 5207	Micro Perspective of Tourism and Hospitality	3	0	iii	THM 5202
THM 52029	Operations Direction in Tourism and Hospitality Industry	3	0	3
THY 2	Christian Vision of Marriage and Family	three	0	3	THY ane
UND_SELF	Understanding the Self	3	0	3
TOTAL		twenty	3	23

2d Twelvemonth - two Terms

                  Outset Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5241	Garde Manger	1	two	3	THM 5203
ELE 1	Professional person Constituent 1	3	0	iii
MATH_MW	Mathematics in the Mod World	three	0	3
PATH-FIT	Concrete Activities Towards Health and Fitness in Dance	2	0	2
THM 52022	Fundamentals in Lodging Operations	2	1	3	THM 5207
THM 52023	Fundamentals in Nutrient Service Operations	three	0	3	THM 5207
THM 52024	Kitchen Essentials and Basic Food Preparation	2	2	4	THM 5203
THY 3	Christian Vision of the Church in Social club	3	0	3	THY 1, THY ii
TOTAL		19	5	24

                                      Second Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5242	Culinary Nutrition	two	ane	3	THM 5203
ELE two	Professional Elective 2	ane	two	3
GE ELEC I	Constituent I	3	0	3
PATH-FIT	Concrete Activities Towards Health and Fitness in Sports	2	0	2
THM 52025	Practical Business organisation Tools and Technologies (PMS)	1	two	3	THM 52022
THM 52026	Supply Chain Management in Hospitality Industry	3	0	3	THM 52029
THM 5206	Philippine Culture and Tourism Geography	iii	0	iii
THY four	Living the Christian Vision in the Gimmicky World	3	0	iii	THY ane, THY 2, THY 3
TOTAL		18	5	23

Third Year - 2 Terms

                  Outset Term                

Abridgement	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5243	Oenology	one	2	iii	THM 5203
ELE 3	Professional Elective 3	1	ii	3
Ethics	Ideals	3	0	3
GE ELEC II	Constituent II	3	0	3
STS	Scientific discipline, Technology and Society	3	0	3
THM 5208	Multicultutal Multifariousness in Workplace for the Tourism Professional	3	0	three
THM 5209	Tourism and Hospitality Marketing	3	0	3
THM 52027	Introduction to Meetings Incentives Conerences and Events	ii	ane	3	THM 5207
TOTAL		19	v	24

                                      Second Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
ART_APP	Fine art Appreciation	three	0	three
CE 5244	International Cuisine	two	2	iv
ELE iv	Professional Elective 4	three	0	3
GE ELEC I	Elective I	3	0	3
THM 52010	Entrepreneurship in Tourism and Hospitality	iii	0	3	THM 52029
THM 52011	Legal Aspects in Tourism and Hospitality	3	0	iii	THM 52029
THM 52028	Strategic Management in Tourism and Hospitality	3	0	3	THM 52029
Full		20	2	22

Fourth Twelvemonth - 2 Terms

                  First Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5245	Carte Design with Acquirement Management	two	1	three	THM 52024
CE 5246	Food Culture	3	0	3	THM 5206
CONTEM_W	The Contemporary Earth	iii	0	3
ELE v	Professional Constituent 5	i	2	3
LIWORIZ	Life and Works of Rizal	3	0	3
THM 52012	Professional Evolution and Applied Ethics	3	0	three	Ideals, THM 5208
THM 52030	Ergonomics and Facilities Planning for the Hospitality Industry	2	1	3	THM 5203
THM 52031	Research in Hospitality	2	i	3	ART_APP, CE 5243, ELE iii, ELE 4, Ideals, GE ELEC I, STS, THM 52010, THM 52011, THM 52027, THM 52028, THM 5208, THM 5209
Full		19	five	24

                                      
Second Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
THM 52032	Practicum I	0	6	6	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 4, ELE v, ETHICS, GE ELECI, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52010, THM 52011, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52028, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY 2, THY 3, THY 4, UND_SELF,
THM 52033	Practicum 2	0	2	two	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE i, ELE 3, ELE 5, ETHICS, GE ELECI, MATH_MW, NSTP ane, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY 1, THY 2, THY 3, THY 4, UND_SELF
TOTAL		0	8	8

Effectivity: A.Y. 2019-2020

This curriculum may have some changes upon the availability of new guidelines.

Program Schedule

Year	Get-go Term (August – December)	Second Term (January – May)	Special Term (June – July)
1	/	/	none
two	/	/	none
iii	/	/	none
4	/	/	none

Showtime Year - 2 Terms

                  Commencement Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP ane	National Service Grooming Program one	0	3	3
PATH-FIT	Man Enhancement	ii	0	2
PURPCOM	Purposive Communication	3	0	3
READ_PH	Readings in Philippine History	three	0	3
THM 5201	Foreign Language 1	3	0	3
THM 5202	Macro Perspective of Tourism and Hospitality	three	0	3
THM 5303	Risk Management every bit Applied to Safety, Security, and Sanitation	iii	0	three
THY ane	Christian Vision of the Human Person	3	0	3
Full		xx	3	23

                                      Second Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP 2	National Service Training Plan two	0	3	iii	NSTP 1
PATH-FIT	Fettle Exercises for Specific Sports	2	0	2
THM 5204	Foreign Linguistic communication ii	three	0	3	THM 5201
THM 5205	Quality Service Management in Tourism and Hospitality	three	0	3	THM 5203
THM 5207	Micro Perspective of Tourism and Hospitality	3	0	3	THM 5202
THM 52029	Operations Management in Tourism and Hospitality Manufacture	iii	0	iii
THY 2	Christian Vision of Marriage and Family	3	0	iii	THY 1
UND_SELF	Understanding the Self	3	0	3
Full		20	three	23

2nd Year - 2 Terms

                  Offset Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5241	Garde Manger	one	two	3	THM 5203
ELE 1	Professional Elective one	iii	0	iii
MATH_MW	Mathematics in the Modern Earth	3	0	iii
PATH-FIT	Physical Activities Towards Health and Fitness in Dance	2	0	2
THM 52022	Fundamentals in Lodging Operations	two	1	iii	THM 5207
THM 52023	Fundamentals in Nutrient Service Operations	3	0	three	THM 5207
THM 52024	Kitchen Essentials and Basic Food Grooming	2	2	4	THM 5203
THY three	Christian Vision of the Church in Order	3	0	3	THY ane, THY 2
TOTAL		xix	5	24

                                      2d Term                

Abridgement	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5242	Culinary Nutrition	2	i	3	THM 5203
ELE 2	Professional person Elective 2	1	2	3
LIT 1	The Corking Works	iii	0	3
PATH-FIT	Concrete Activities Towards Health and Fitness in Sports	2	0	2
THM 52025	Applied Business Tools and Technologies (PMS)	1	two	3	THM 52022
THM 52026	Supply Concatenation Management in Hospitality Industry	three	0	three	THM 52029
THM 5206	Philippine Culture and Tourism Geography	3	0	3
THY 4	Living the Christian Vision in the Contemporary Earth	3	0	3	THY 1, THY 2, THY 3
TOTAL		18	five	23

Third Twelvemonth - two Terms

                  Outset Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5243	Oenology	1	2	3	THM 5203
ELE 3	Professional Constituent three	1	2	3
Ideals	Ethics	3	0	3
FIL one	Kontekstuwalisadong Komunikasyon sa Filipino	3	0	3
STS	Science, Technology and Society	3	0	3
THM 5208	Multicultutal Diversity in Workplace for the Tourism Professional	iii	0	iii
THM 5209	Tourism and Hospitality Marketing	three	0	3
THM 52027	Introduction to Meetings Incentives Conerences and Events	2	1	3	THM 5207
Full		19	5	24

                                      Second Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
ART_APP	Fine art Appreciation	three	0	three
CE 5244	International Cuisine	two	ii	4
ELE 4	Professional Elective iv	iii	0	three
FIL 2	Panimulang Pagsasalin	3	0	3	FIL one
GE ELEC I	Constituent I	three	0	3
THM 52010	Entrepreneurship in Tourism and Hospitality	iii	0	3	THM 52029
THM 52011	Legal Aspects in Tourism and Hospitality	3	0	3	THM 52029
THM 52028	Strategic Management in Tourism and Hospitality	three	0	3	THM 52029
Total		23	2	25

Fourth Year - 2 Terms

                  Outset Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5245	Menu Design with Revenue Management	2	ane	3	THM 52024
CE 5246	Food Culture	iii	0	iii	THM 5206
CONTEM_W	The Gimmicky World	3	0	3
ELE five	Professional person Elective 5	1	two	3
LIWORIZ	Life and Works of Rizal	3	0	three
THM 52012	Professional Development and Practical Ethics	iii	0	three	ETHICS, THM 5208
THM 52030	Ergonomics and Facilities Planning for the Hospitality Industry	2	one	three	THM 5203
THM 52031	Research in Hospitality	2	one	three	ART_APP, CE 5243, ELE three, ELE 4, ETHICS, FIL 1, FIL 2, GE ELEC I, STS, THM 52010, THM 52011, THM 52027, THM 52028, THM 5208, THM 5209
TOTAL		xix	five	24

                                      
2d Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
THM 52032	Practicum I	0	6	6	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 4, ELE 5, ETHICS, FIL 1, FIL 2, GE ELECI, LIT 1, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52010, THM 52011, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52028, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY two, THY iii, THY 4, UND_SELF,
THM 52033	Practicum II	0	2	2	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 5, ETHICS, FIL ane, FIL 2, GE ELECI, LIT ane, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY one, THY 2, THY 3, THY 4, UND_SELF
TOTAL		0	viii	8

Effectivity: A.Y. 2018-2019

This curriculum may have some changes upon the availability of new guidelines.

Program Schedule

Year	First Term (August – December)	2nd Term (January – May)	Special Term (June – July)
1	/	/	none
ii	/	/	none
3	/	/	none
iv	/	/	none

Commencement Year - 2 Terms

                  First Term                

Abridgement	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP ane	National Service Preparation Program ane	0	3	3
PATH-FIT	Human Enhancement	2	0	2
PURPCOM	Purposive Communication	three	0	3
READ_PH	Readings in Philippine History	3	0	3
THM 5201	Foreign Language ane	3	0	3
THM 5202	Macro Perspective of Tourism and Hospitality	3	0	three
THM 5303	Risk Management every bit Applied to Safety, Security, and Sanitation	3	0	3
THY i	Christian Vision of the Human Person	3	0	3
TOTAL		20	iii	23

                                      Second Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP two	National Service Training Program 2	0	3	iii	NSTP ane
PATH-FIT	Fitness Exercises for Specific Sports	two	0	two
THM 5204	Foreign Language 2	3	0	3	THM 5201
THM 5205	Quality Service Direction in Tourism and Hospitality	3	0	3	THM 5203
THM 5207	Micro Perspective of Tourism and Hospitality	iii	0	iii	THM 5202
THM 52029	Operations Management in Tourism and Hospitality Industry	3	0	three
THY ii	Christian Vision of Marriage and Family	3	0	3	THY 1
UND_SELF	Understanding the Self	3	0	three
Full		20	three	23

2d Yr - 2 Terms

                  Get-go Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5241	Garde Manger	1	two	3	THM 5203
ELE 1	Professional Elective ane	3	0	3
MATH_MW	Mathematics in the Modern Earth	3	0	three
PATH-FIT	Physical Activities Towards Wellness and Fitness in Dance	two	0	2
THM 52022	Fundamentals in Lodging Operations	two	i	3	THM 5207
THM 52023	Fundamentals in Food Service Operations	3	0	iii	THM 5207
THM 52024	Kitchen Essentials and Basic Food Preparation	2	2	iv	THM 5203
THY 3	Christian Vision of the Church in Society	3	0	3	THY 1, THY 2
TOTAL		19	five	24

                                      Second Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5242	Culinary Nutrition	two	1	3	THM 5203
ELE ii	Professional Constituent 2	one	2	three
LIT 1	The Smashing Works	3	0	3
PATH-FIT	Physical Activities Towards Wellness and Fitness in Sports	2	0	2
THM 52025	Practical Business organization Tools and Technologies (PMS)	one	2	three	THM 52022
THM 52026	Supply Chain Direction in Hospitality Industry	iii	0	three	THM 52029
THM 5206	Philippine Culture and Tourism Geography	3	0	3
THY 4	Living the Christian Vision in the Contemporary World	iii	0	3	THY 1, THY 2, THY 3
TOTAL		18	v	23

Third Yr - 2 Terms

                  First Term                

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5243	Oenology	1	2	3	THM 5203
ELE 3	Professional Elective 3	1	2	3
Ideals	Ethics	3	0	3
FIL 1	Kontekstuwalisadong Komunikasyon sa Filipino	3	0	3
STS	Science, Technology and Society	three	0	iii
THM 5208	Multicultutal Diversity in Workplace for the Tourism Professional	3	0	3
THM 5209	Tourism and Hospitality Marketing	3	0	3
THM 52027	Introduction to Meetings Incentives Conerences and Events	2	1	3	THM 5207
TOTAL		19	five	24

                                      2d Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
ART_APP	Art Appreciation	3	0	three
CE 5244	International Cuisine	2	2	iv
ELE 4	Professional Elective 4	3	0	3
FIL ii	Panimulang Pagsasalin	3	0	3	FIL one
GE ELEC I	Elective I	three	0	3
THM 52010	Entrepreneurship in Tourism and Hospitality	3	0	3	THM 52029
THM 52011	Legal Aspects in Tourism and Hospitality	3	0	3	THM 52029
THM 52028	Strategic Management in Tourism and Hospitality	3	0	3	THM 52029
Full		23	2	25

Fourth Year - 2 Terms

                  First Term                

Abbreviation	Clarification	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5245	Menu Design with Acquirement Management	two	1	iii	THM 52024
CE 5246	Food Civilisation	3	0	3	THM 5206
CONTEM_W	The Contemporary World	3	0	iii
ELE 5	Professional person Elective 5	1	2	3
LIWORIZ	Life and Works of Rizal	3	0	3
THM 52012	Professional Evolution and Applied Ideals	three	0	3	Ethics, THM 5208
THM 52030	Ergonomics and Facilities Planning for the Hospitality Manufacture	2	1	three	THM 5203
THM 52031	Research in Hospitality	2	1	iii	ART_APP, CE 5243, ELE iii, ELE four, ETHICS, FIL one, FIL 2, GE ELEC I, STS, THM 52010, THM 52011, THM 52027, THM 52028, THM 5208, THM 5209
TOTAL		19	five	24

                                      
2nd Term                

Abridgement	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
THM 52032	Practicum I	0	6	six	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE i, ELE 3, ELE 4, ELE 5, Ethics, FIL 1, FIL two, GE ELECI, LIT i, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52010, THM 52011, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52028, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY 2, THY three, THY 4, UND_SELF,
THM 52033	Practicum II	0	two	2	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 5, Ideals, FIL ane, FIL two, GE ELECI, LIT one, MATH_MW, NSTP i, NSTP ii, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY i, THY ii, THY three, THY 4, UND_SELF
Total		0	8	viii

Student Life

The Outcomes-Based Instruction of the college is dynamic, engaging, and transformative, paving the way for holistic learning.

The program provides and opportunity for students to travel and explore other cultures through international tours, cultural substitution programs, and immersions.

A multi-awarded institution in the field of culinary arts, CTHM hones her students to showcase their skills in competitions here and abroad, such as the Seoul Food and Hotel Culinary Claiming, Singapore Nutrient and Hotel Asia, and Hongkong International Culinary Classics.

Our students larn to residual their academic life with activities that augment their horizons, enrich their life experiences, and make lifelong friends.

Alumni

Chef Florabel Co-Yatco

(Culinary Entrepreneur and Restaurateur; manages and owns Corazon, Crisostomo, Felix, Elias, Florabel, and Sisa's)

Chef Eugene Raymundo

(Celebrity Chef, Consultant, and Premier Food Stylist)

Chef Kerpatrik Boiser

(Executive Chef, Seda Hotel Vertis Northward)

Chef Andrew Paredes

(Glory Chef in Dubai), named amidst 100 Most Influential Filipinos in Gulf and Mena Region

Chef Francisco Peralta III

(Chef and Entrepreneur, The Caking Giant)

Chef Carlo Ramirez

(Pastry Chef and Entrepreneur, Dear Dessert)

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Source: https://www.ust.edu.ph/academics/programs/bachelor-of-science-in-hospitality-management-major-in-culinary-entrepreneurship/

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