GE 1 - Purposive Communication

This course discusses writing, speaking, and presenting to different audiences and for various purposes.

THC 1 - Philippine Culture and Tourism Geography

This course presents comprehensive coverage of the major tourist destination in the Phil. Major discussions will be on political structures and subdivisions, geographical characteristics, major attractions, gastronomy, culture and traditions of the various regions of the country leading to the realization of the potential of the Tourism Industry of the Phil. Students will also have a comprehensive knowledge about the mechanism, logistics, operations and management of the tourism network system in the Phil. With its inherent physical and cultural resources as seen in the various provinces of the country.


THC 2 - Professional Development and Applied Ethics

This course describes the skills, knowledge and performance outcomes required to develop the ability of students to become professionals in their field by understanding the ideas of improving one’s personality and ways on how they are going to be valued in the business industry by means of presenting their ideas like company meetings, professional networking, interviews and through proposals of services considering the proper collaboration to their associates and portraying professional business ethics. It also teaches writing skills and emphasize in verbal communication and preparation of plans that requires them to research career options and company potentiality and stability to develop a strong and effective career pathway.

THC 3 - Risk Management as Applied to Safety, Security and Sanitation

The students will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in the tourism and hospitality industry.  Topics include: compliance with workplace hygiene procedures, Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and Performing Basic First-Aid procedures.

GE 2- Mathematics in the Modern World

This course will discuss the nature of mathematics, appreciation of its practical, intellectual, and aesthetic dimensions, and application of mathematical tools in daily life.

BME 1 - Applied Economics

This course deals with the basic principles of applied economics, and its application to contemporary economic issues facing the Filipino entrepreneur such as prices of commodities, minimum wage, rent, and taxes. It covers an analysis of industries for identification of potential business opportunities. The main output of the course is the preparation of a socioeconomic impact study of a business venture.

HPC 1 - Fundamentals in Food Service Operations (FBS NC II)

The students will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include the following: Clean and tidy bar and food service areas; Develop and maintain food and beverage product knowledge; Manage the responsible service of alcohol; Prepare and serve cocktails; Prepare and serve non-alcoholic beverages; provide room service; provide silver service; take food orders and provide courteous table service; Manage intoxicated persons.

HPC 2 - Fundamentals in Lodging Operations (Housekeeping NC II)

This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments. It will also expose the students on the unique aspect of managing a service – based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm. The course introduces the housekeeping department of a hotel and lodging organization; its organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and record keeping; precautionary procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations.


PE 1 - Physical Fitness

This course is designed to expose the students in many fitness activities. Through this varieties of fitness skills, one will be more knowledgeable as to process of continued fitness throughout one’s lifetime. The course is also intended to introduce the students to the method of procedure for teaching fitness, nutritional health, and general wellness principles. Students will complete as assessment measuring aerobics fitness, strength, flexibility and nutrition.