SSTB S H M Bachelor of Science in Hospitality SSTI Management (BSHM) BSHM-22-017 Gain the knowledge and skills to welcome various quests and create memorable experiences in our BSHM program with a curriculum that's made to meet the global demands and requirements of the hotels, restaurant, and bars. Get hands-on training in industry-standard facilities and laboratories from industry professionals who will impart their experience and expertise in guest relations, hospitality marketing, new working safety and secutity, and hospitality technology, among many to develop globally competitive hospitality professionals. tod STIC1002 Euthenics 1 1 GEDC1005 Mathematics in the Modem World 3 NSTP1008 National Service Training Program 1 3 PHED1005 PE,/PATHEIT 1: Movement Competency Training 2 GEDC1006 Readings in Philippine History 3 GEDC1008 Understanding the Self 3 CTHC1003 Macro Perspective of Tourism and Hospitality 3 lcrHc1oo4 Risk Management as Applied to Safety, Security, and 4 Sanitation TOTAL 21 NSTP1010 National Service Training Program 2 3 PHED1006 PE,/PATHFIT 2: Exercise-based Fitness Activities 2 PHED1005 GEDC1016 Purposive Communication 3 HOSP1002 __Kitchen Essentials and Basic Food Preparation 3 CTHC1004 STIC1003 Computer Productivity Tools 1 CTHC1006 Philippine Culture and Tourism Geography 3 CTHC1003 CTHC1007 Micro Perspective of Tourism and Hospitality 3 CTHC1003 TOTAL 18GEDCIO10 —_Art Appreciation 3 , PHED1005; PHED1007 —_-PE/PATHFIT 3: Individual-Dual Sports 2 pueprooe HOSP1007 _ Hotel Front Office Operations Management 3. CTHC1007 Philippine Regional Cuisines with Food Styling and HOSP1002; HOSP1005 Design 2 crHcio04 HOSP1008 Fundamentals in Lodging Operations 3. CTHC1007 CTHC1010 Foreign Language 1 3 CtHc100g _Qvality Service Management in Tourism and 3 Hospitality TOTAL 19 GEDC1009 Ethics 3 PHED1005; PHED1008 —_—PE./PATHFIT 4: Team Sports 2 purprode GEDC1013__ Science, Technology, and Society 3 HOSP1005; HOSP1009 _ Intemational Cuisines with Food Styling and Design 2 + HOSP1002; CTHC1004 HOSP1013 Supply Chain Management in Hospitality Industy 3 HOSP1014 Fundamentals in Food Service Operations 3. CTHc1004 Introduction to Meetings Incentives, Conferences, CTHCTONT and Events 3 Management (MICE) 8 CTHC1012 _ Foreign Language 2 3. cTHC1010 TOTAL 22CBMC1001 Operations Management (TQM) 3 GEDC1003 “The Entrepreneurial Mind 3 GEDC1045 Great Books 3 HOSP1016 _ Pastry Arts and Bakery Management 2 HosP1002 Applied Business Tools and Technologies in HOSPIO19 ——_Hogpitality 3 sTIC1003 CTHC1013 Professional Development and Applied Ethics 3 GEDC1009 , vnali , CTHC1003; CTHC1014 Tourism and Hospitality Marketing 3 Gtret007 eTHC1015 Multicultural Diversity in Workplace forthe Tourism 5 Professional TOTAL 23 CBMC1003 Strategic Management 3 CBMC1001 GEDC1041 Philippine Popular Culture 3 HOSP1021 Catering Operations Management 2 HOSP1022 __ Modern Gastronomy with Fusion of Cuisines 2 Ergonomics and Facilities Planning for the HosPr023 Hospitality Industry $ 3 CTHC1016 Legal Aspects in Tourism and Hospitality 3 CTHC1017 Entrepreneurship in Tourism and Hospitality 3 GEDC1003, TOTAL 19GEDC1002 The Contemporary World 3 STIC1007 Euthenics 2 1 sTIci002 GEDC1014 Rizal's Life and Works 3 HOSP1024 —_Specialty Cuisine with Food Exhibit 2 HOsP1025 Research in Hospitality 3 TOTAL 12 osTC1003 BSHM Practicum (600 hours) 6 4th year standing TOTAL 6Program Outcomes + Produce food products and services complying with enterprise standards + Provide food and beverage service and manage the operation seamlessly based on industry standards + Apply management skills in food and beverage service and operations + Perform and maintain various housekeeping services for guest and facility operations + Perform and provide full guest cycle services for front office + Plan and implement a risk management program to provide a safe and secure workplace + Exhibit mastery of culinary skills acceptable based on industry standardsCareer Opportunities + Banquet Manager/Supervisor + Restaurant/Outlet/Catering Operations Manager/Supervisor + Housekeeping Manager/Supervisor + Front Office Manager/Supervisor + Resort/Club Manager/Supervisor + Convention/Event Manager/ Supervisor + Bar Manager/Supervisor + Pastry Chef + Executive Chef * Sales and Marketing Manager/Supervisor + Recreation Director/Leisure Manager + Hotel/Restaurant Consultant + Kitchen Operations SupervisorAdmission Requirements Incoming Freshman + PSA-issued Birth Certificate + Original Form 138 / SF9-SHS (Report Card) + Original Form 137-A / SF10-SHS (Permanent Record) Transferees (STI or Non-STI Students) + PSA-issued Birth Certificate + Certificate of Transfer (Honorable Dismissal) + Official Transcript of Records (Copy for STI)