- Bachelor of Science in Hospitality Management (BSHM)
Bachelor of Science in Hospitality Management in consonance with the fast-paced trends set by the industries will equip students with the National Competency Standard in pursuance to the requirements and policies provided by CHED stipulated in the CHED Memo 62 series of 2017 and TESDA.
The Program requires 600 hours of On-the-Job Training (300 hours for Food and Beverage and 300 hours for Housekeeping) for more enhanced learning experiences. To meet global demands, students are required to have Industry exposure (E.g., Educational tour, Hotel/Restaurant Familiarization, and seminars/trainings). Students are also encouraged to compete in all Regional and National competitions to fully acquire required competencies in their chosen field of specialization.
To ensure that the graduating students have the sufficient knowledge, skills, and right attitude towards work, it is a must for them to decide on any four (4) from the eight (8) areas of specialization and obtain the National Competency from TESDA.
TESDA NATIONAL COMPETENCY LEVEL ASSESSMENT REQUIREMENTS
- Bartending (NC II) – Qualification consists of competencies that a person must achieve to operate a bar, prepare, and mix cocktails and non-alcoholic concoctions and provide basic wine service to guests in all food and beverage service providers except for “Specialty Coffee Shops.”
- Bread and Pastry Production (NC II) – Qualification consist of competencies that a person must achieve to be able to clean equipment, tools and utensils and prepare, portion and plate pastries, bread and other dessert items to guests and hotels, motels, restaurants, clubs, canteens, resort and luxury line/cruise and other related operations.
- Food and Beverage Services (NC II) – Qualification consist of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.
- Barista (NC II) – Qualification consist of competencies that a person must achieve in the deliverance of good quality coffee in commercially operated cafes or specialty coffee shops. This qualification is specific to a person who specializes in coffee beverages.
- Cookery (NC II) – Qualification consist of competencies that a person must perform/achieve including preparing hot, cold meals and desserts for guests in various food and beverage service facilities.
- Events Management Services (NC III) – Qualification consist of competencies that a person must achieve to coordinate events, functions and/or conferences which may be held in conference centers, hotels, motels, restaurants, clubs, resorts and luxury liners. It includes competencies on event planning such as planning and developing an event proposal, concept, and program, selecting a venue and site, and updating event industry knowledge, as well as competencies on on-site event management such as providing on-site management services, managing contractors and updating knowledge on protocol.
- Front Office Services (NC II) – Qualification consist of competencies that a person must possess in order to be able to conduct the process of making a reservation, registering and checking-in and checking-out a guest in commercial accommodation establishments.
- House Keeping (NC II) – Qualification consist of competencies that a person must achieve to prepare guest rooms, clean public areas and equipment, provide housekeeping services, provide valet services, handle intoxicated guest, and laundry linen and guest clothes to a range of accommodation services.
Graduates of this course may work in a Hotel as Commissaries, F&B Service Attendants, Bartender/Bar Attendant, Housekeeping Attendant, Front Office Agent/Front Desk Clerk, Assistant Cook, Head Waiter, Housekeeping Supervisor, Front Office Supervisor and Banquet Supervisor.