HMPE 4 - Food and Beverage Cost Control

This course  consists of competencies that a person must achieve to operate a restaurant and/or coffee shop, managing a team of food service and/or food preparation staff for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards. Specifically, it includes competencies on operating a food outlet, preparing tenders for catering contracts, developing a food safety program and planning for coffee shop operations.  S/he is also able to implement and/or execute plans and monitor expenses to generate the required gross profit margins.           


HPC 4 - Kitchen Essentials and Food Preparation (Cookey NC II) CTL2 part 2

The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; application of standard safety procedures for handling food stuffs; clean and maintain kitchen equipment and utensils; organize and prepare  food products and meals ; prepare and store food in a safe and hygienic manner; receive and securely store in-coming goods; establish and maintain quality control in food production; identify, prepare, and portion various meats; prepare appetizers and salads; prepare soups, stocks and sauces; prepare veg., eggs and farinaceous dishes; present and display food products.

HMPE 5 - Fundamentals of Accounting/Business and Management (Bookkeeping NC III)

GE 4 - Science , Technology and Society

This course will discuss interactions between science and technology and social, cultural, political, and economic contexts which shape and are shaped by them; specific examples throughout human history of scientific and technological developments

BME 2 - Organization and Management

This course is designed to familiarize the students with the basic concepts, principles, and processes related to business organizations and the functional areas of management. Particular emphasis will be given to the study of management functions like planning, organizing, leading and controlling and orient the students on the importance of these functions and role of each area in entrepreneurship.

THC 5 - Entrepreneurship in Tourism and Hospitality

This course describes the skills, knowledge and performance outcomes required to plan and develop a feasible business plan by understanding the nature and scope of entrepreneurship, scanning the market of potential entrepreneurial venture opportunities and identifying and evaluating the methods of venturing into business including but not limited to starting one’s own business, buying existing businesses and the process of franchising. It also emphasizes on assessing the possible characteristics and mindset of entrepreneurs, analyzing typical entrepreneurial venture challenges, errors and rewards, identifying effective strategic management, developing product and service innovations and introducing the concepts of environmentally sustainable practices, social entrepreneurship and intellectual property management.

GE5 - Understanding the Self

This course will focus on the nature of identity, factors and forces that affect the development and maintenance of personal identity.


GE 6 - Readings in Philippine History

Philippine History viewed from the lens of selected primary sources in different periods, analysis and interpretation. 

HMPE 6 - Rooms Division Cost Control

GE 7 - Art Appreciation

This course is designed for the learners to be familiar with the nature, function, and appreciation of arts in contemporary society.