COURSE CODE COURSE TITLE LEC HRS
LAB HRS
CREDIT
UNITS PREREQUISITE(S) FIRST YEAR, FIRST SEMESTER
4ETHICS Ethics 3 0 3 None
CMACROTOUR Macro Perspective of Tourism and Hospitality 3 0 3 None
CORGMAN* Organization and Management 3 0 3 None
CPHILTOUR Philippine Culture and Tourism Geography 3 0 3 None
CSAFETY Risk Management as Applied to Safety, Security and
Sanitation 3 0 3 None
4FYE1 Big History 1: Big Bang to the Future 3 0 3 None
THEOLOGY101 Theological Foundations: Judeo-Christian Tradition and
Sacred Scriptures 3 0 3 None
7PE1 PE 1 - Movement Enhancement 2 0 2 None
LTS1 Literacy Training Services 1 0 3 3 None
TOTAL 23 3 26
FIRST YEAR, SECOND SEMESTER
1PURCOMM Purposive Communication 3 0 3 None
CMARKETING* Business Marketing 3 0 3 CORGMAN
CKAMPCUI Kapampangan Culture and Cuisine 3 0 3 CPHILTOUR
CMICROTOUR Micro Perspective of Tourism and Hospitality 3 0 3 CMACROTOUR
COPMAN Operations and Production Management 3 0 3 None
4FYE2 Big History 2: Looking through the Lens of Big History 3 0 3 4FYE1
THEOLOGY102 Special Issues in Catholic Theology 3 0 3 THEOLOGY101
7PE2 PE 2 - Fitness Exercises 2 0 2 7PE1
LTS2 Literacy Training Services 2 0 3 3 LTS1
TOTAL 23 3 26
SECOND YEAR, FIRST SEMESTER
4ARTAPP Art Appreciation 3 0 3 None
4RIZAL Life and Works of Rizal 3 0 3 None
CLODGING Fundamentals of Lodging Operations 2 3 3 CMICROTOUR
CFUNAC* Fundamentals of Accounting 3 0 3 None
CLEGAL Legal Aspects in Tourism and Hospitality 3 0 3 CSAFETY
CPROFDEV Professional Development and Applied Ethics 3 0 3 4ETHICS
CTOURMARK Tourism and Hospitality Marketing 3 0 3 COPMAN
THEOLOGY103 Christian Spirituality in the Contemporary World 3 0 3 THEOLOGY102 7PE3 PE 3 - Physical Activities towards Health and Fitness 1 2 0 2 7PE2
TOTAL 25 3 26
SECOND YEAR, SECOND SEMESTER
2MATHMWORLD Mathematics in the Modern World 3 0 3 None
4UNDERSELF Understanding the Self 3 0 3 None
9STS Science, Technology, and Society 3 0 3 None
CBUSFIN* Business Finance 3 0 3 None
CDIVERSITY Multicultural Diversity in Workplace for the Tourism
Professional 3 0 3 CPROFDEV
HKITCHEN Kitchen Essentials and Basic Food Preparation 1 6 3 CSAFETY
HPASTRY Baking and Pastry Production 0 3 3 CSAFETY
7PE4 PE 4 - Physical Activities towards Health and Fitness 2 2 0 2 7PE3
TOTAL 18 9 23
* Students who completed Senior High School under the Accounting, Business and Management (ABM) strand are not required to take these subjects.
HOLY ANGEL UNIVERSITY
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT with concentration in Culinary Arts and Kitchen Operations
Program Code: BSHM-Culinary
EFFECTIVE SCHOOL YEAR 2018-2019 (with Amendments)
9/7/2018 5:16 PM Curriculum Code: BSHM-Culinary2018 Page 1 of 2
COURSE CODE COURSE TITLE LEC HRS
LAB HRS
CREDIT
UNITS PREREQUISITE(S) HOLY ANGEL UNIVERSITY
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT with concentration in Culinary Arts and Kitchen Operations
Program Code: BSHM-Culinary
EFFECTIVE SCHOOL YEAR 2018-2019 (with Amendments)
THIRD YEAR, FIRST SEMESTER
3FIL1 Konstekswalisadong Komunikasyon sa Filipino 3 0 3 None
4CONWORLD The Contemporary World 3 0 3 None
CBUSTECH Applied Business Tools and Technology 2 3 3 2MATHMWORLD
CECONOMICS* Applied Economics 3 0 3 None
CHRM Human Resource Management in Tourism and Hospitality 3 0 3 CDIVERSITY
CSTRATMA Strategic Management and TQM 3 0 3 COPMAN
HFOODSERV Fundamentals of Food Service Operations 2 3 3 HKITCHEN
TOTAL 19 6 21
* Students who completed Senior High School under the Accounting, Business and Management (ABM) strand are not required to take this subject.
THIRD YEAR, SECOND SEMESTER
3FIL2 Filipino sa Iba't Ibang Disiplina 3 0 3 3FIL1
4READPHILHIS Readings in Philippine History 3 0 3 None
CFORLANG1 Foreign Language 1 3 0 3 1PURCOMM
CQUALITY Quality Service Management in Tourism and Hospitality 3 0 3 CSTRATMA HERGONOMICS Ergonomics and Facilities Planning for the Hospitality
Industry 2 3 3 HFOODSERV
HGARDMA Garde Manger 0 3 3 HKITCHEN
HSSS Stocks, Soups and Sauces 0 3 3 HKITCHEN
HCULELEC1 Elective 1 3 0 3
TOTAL 17 9 24
THIRD YEAR, SUMMER TERM
CENTREP Entrepreneurship in Tourism and Hospitality 3 0 3 COPMAN
CFORLANG2 Foreign Language 2 3 0 3 CFORLANG1
HRESHOSP Research in Hospitality 2 3 3 CBUSTECH
TOTAL 8 3 9
FOURTH YEAR, FIRST SEMESTER
1LIT11 Literature in the Post-Colonial Era 3 0 3 None
HCULCAP Capstone Project 3 0 3 HERGONOMICS
HCUISWORLD Cuisines of the World 0 3 3 HKITCHEN
CMICE Introduction to Meetings, Incentives, Conferences and
Events Management (MICE) 2 3 3 CMICROTOUR
HMEAT Meat Fabrication, Cookery and Charcuterie 0 3 3 HSSS
HSTARCOOK Starch and Vegetable Cookery 0 3 3 HKITCHEN
HSUPCHAIN Supply Chain Management in Hospitality Industry 3 0 3 COPMAN
HCULELEC2 Elective 2 3 3
TOTAL 14 12 24
FOURTH YEAR, SECOND SEMESTER
HCULPRAC1 Culinary Practicum 1 3 HFOODSERV
HCULPRAC2 Culinary Practicum 2 3 HCULCAP, HMEAT
TOTAL 6
PROGRAM TOTAL 185
IMPORTANT:
NOTE: This curriculum is based on requirements specified by Commission on Higher Education (CHED)
Memorandum Order No. 62, series of 2017: Policies, Standards and Guidelines for the Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM) Programs.
ELECTIVE 1
HCATERMAN Catering Management 0 3 3 HFOODSERV
HMENU Menu Design and Revenue Management 3 0 3 HFOODSERV
ELECTIVE 2
HFOODOP Specialized Food Service Operations 3 0 3 HFOODSERV
HTRENDHOS Trends and Issues in Hospitality 3 0 3 HRESHOSP
Registration in any subject is allowed only upon passing the prerequisite(s) of the said subject, if any.
A subject enrolled in violation of this rule will not be given any credit regardless of the grade obtained.
9/7/2018 5:16 PM Curriculum Code: BSHM-Culinary2018 Page 2 of 2
