Bachelor of Science in Hospitality Management, major in Culinary Entrepreneurship -

Bachelor of Science in Hospitality Management, major in Culinary Entrepreneurship (4 years)

Offered by the College of Tourism and Hospitality Management – Department of Hospitality Management

Description

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT prepares graduates to become global leaders and managers for major hospitality industry segments, by developing strategies that can be applied at the workplace: from running world-class front- to back-of-the-house operations, building guest relations, managing financial transactions, and creating marketing opportunities, to cultivating business ventures.

The program aims to achieve its goals and objectives through dynamic academic and research projects and activities geared toward quality life, business success, collaborations, partnerships, creative approaches, and conduct of ethical practices.

The BS in Hospitality Management program has two areas of specialization: (1) Major in Culinary Entrepreneurship, and (2) Major in Hospitality Leadership.

The BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT Major in Culinary Entrepreneurship program aims to provide the students the opportunity to explore possibilities in becoming future hospitality entrepreneurs running and managing personal or family business through innovative and creative culinary concepts, products, and services. The curriculum provides the students tools and strategies which shall fuel the business endeavors in the culinary industry, which include restaurants, cafes, hotels, school food service, and catering services, among others.

Identity

Becoming Part of the Program

Identity

Thomasian Graduate Attributes

The University of Santo Tomas, in pursuit of truth, guided by reason and illumined by faith, dedicates herself to the generation, advancement, and transmission of knowledge to form competent and compassionate professionals committed to the service of the Church, the nation, and the global community.

I am a Thomasian. I carry the SEAL of Thomasian education. I am a Servant leader, an Effective communicator and collaborator, an Analytical and creative thinker, and a Lifelong learner. With Christ at the center of my formation as a Thomasian, I am expected to demonstrate the following Thomasian Graduate Attributes (ThoGAs):

SERVANT LEADER

Show leadership abilities to promote advocacies for life, freedom, justice, and solidarity in the service of the family, the local and global communities, the Church, and the environment.
Implement relevant projects and activities that speak of Christian compassion to the poor and the marginalized in order to raise their quality of life.
Show respect for the human person, regardless of race, religion, age, and gender.

EFFECTIVE COMMUNICATOR AND COLLABORATOR

Express myself clearly, correctly, and confidently in various environments, contexts, and technologies of human interaction.
Work productively with individuals or groups from diverse cultures and demographics.
Show profound respect for individual differences and/or uniqueness as members of God’s creation.

ANALYTICAL AND CREATIVE THINKER

Show judiciousness and resourcefulness in making personal and professional decisions.
Engage in research undertakings that respond to societal issues.
Express personal and professional insights through an ethical and evidence-based approach.

LIFELONG LEARNER

Engage in reflective practice to ensure disciplinal relevance and professional development.
Exhibit preparedness and interest for continuous upgrading of competencies required by the profession or area of specialization.
Manifest fidelity to the teachings of Christ, mediated by the Catholic Church, in the continuous deepening of faith and spirituality in dealing with new life situations and challenges.

Program Educational Objectives

PEO1: Exhibit Christian leadership by promoting life advocacies through the implementation of projects that aim for social and economic transformation

PEO2: Practice effective interpersonal and communication skills through collaboration, use of information technology, and respect for cultural heritage and diversity

PEO3: Assess industry-academe trends and issues to generate research and business undertakings in tourism and hospitality, through the basis of specific standards and criteria and within personal, professional, societal, and ethical contexts

PEO4: Employ a solid understanding of and the need for continuous upgrading of the managerial and operational competencies of tourism and hospitality, through reflective practice that is consistent with global standards and Christian values

Program Intended Learning Outcomes

Upon successful completion of the program, graduates should be able to:

PO1: apply hospitality leadership and management skills which shall advocate respect for the family, community, Church, and the environment towards the achievement of quality living;

PO2: examine the hospitality’s multiculturally diverse heritage, issues, challenges, and opportunities through effective interpersonal and varied modes of communication creating venues for changes and conflict resolutions;

PO3: exhibit technopreneurial decision making skills in addressing the tourism and hospitality industry’s issues and aid in its development through the conduct of research and execution of business plans that reflect a high level of professionalism and adherence to ethical and legal practice; and

PO4: demonstrate full understanding of the operations of a professional food and lodging business in accordance with guest expectations.

In addition, graduates of BS in Hospitality Management, major in Culinary Entrepreneurship should be able to design innovative menus in a professional kitchen, incorporating traditional and contemporary flavors and techniques, to establish a competitive food business (PO5-CE).

Becoming Part of the Program

Application

Application Period: July to December of each year

Application Website

Release of Results: January 28 of the following year

Fees

Go to THIS PAGE and look for the “College of Tourism and Hospitality Management” tab for the tuition fees.

Welcome Message for Freshmen A.Y. 2020-2021

Mabuhay and congratulations!

Welcome to the College of Tourism and Hospitality Management of the Pontifical and Royal University of Santo Tomas.

It’s our aim to educate and form you as a competent, committed, and compassion, Thomasian major in Tourism and Hospitality Management for the service of the Church and the society.

Thank you and mabuhay!

Sincerely, Fr. Macky

Rev. Fr. Roland Mactal, O.P., PhL
Regent

Peace!

Welcome to the UST-College of Tourism and Hospitality Management. Congratulations for making it to the premiere Hospitality School in the country. With your confirmation of enrollment, you are about to signify your willingness to experience Thomasian Hospitality Education.

We are inspired to transform you into competent, compassionate, and committed professionals who will make a positive difference in the world.

See you soon, CTHM freshies! Mabuhay kayo!

Sincerely, Gezzez

Assoc. Prof. Gezzez Giezi G. Granado, DCL
Dean

Mabuhay!

I am truly delighted to welcome our freshmen Hospitality Management students. The College of Tourism and Hospitality Management is dedicated to helping you reach your highest potential.

As a global leader in hospitality education, guided by our 3 C’s of competence, commitment, and compassion, we are also called to be creative and innovative, especially during this time. We promise to constantly find ways to become better, relevant, and transformative!

At your service, Nathaniel

Asst. Prof. Nathaniel Siao, CHE
Department Chair

Career Opportunities

Graduates of BS in Hospitality Management, Major in Culinary Entrepreneurship may be employed as a:

Restaurant Manager

Commis Chef

Coffee Shop Manager

Baker/Pastry Chef

F&B Manager

Head Cook

Executive Chef

Sous Chef

Head Chef

Culinary Consultant

He/She maybe the Owner/Manager of any of the following:

Restaurant

Cafeteria (industrial, school, commercial)

Catering

Food Park

Coffee Shop

Bed and Breakfast

Pastry Shop

Delicatessen and Salad Bar

Fast Food outlets

Transport Catering

Snack Bar

Take-out meals

Guest House

Food Specialty Shop

Student Experience and Support

The Bachelor of Science in Occupational Therapy program provides not just theoretical input, but also practical applications of learned concepts and skills to best prepare students for the world of work. To do so, the program uses facilities such as laboratories for their learning experiences.

The University of Santo Tomas provides student services that cater to academic, spiritual, and wellness concerns of students. These support units are found in the different parts of the campus and can be accessed by Thomasians. When the University shifted to distance learning, the services also transitioned to online services to continue addressing the needs of Thomasians.

Program Curriculum (New)

Effectivity: A.Y. 2018-2019

This curriculum may have some changes upon the availability of new guidelines.

Program Schedule

Year	First Term (August – December)	Second Term (January – May)	Special Term (June – July)
1	/	/	none
2	/	/	none
3	/	/	none
4	/	/	none

First Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP 1	National Service Training Program 1	0	0	3
PE 1	PATH-PE 1	2	0	2
PURPCOM	Purposive Communication	3	0	3
READ_PH	Readings in Philippine History	3	0	3
THM 5201	Foreign Language 1	3	0	3
THM 5202	Macro Perspective of Tourism and Hospitality	3	0	3
THM 5303	Risk Management as Applied to Safety, Security, and Sanitation	3	0	3
THY 1	Christian Vision of the Human Person	3	0	3
TOTAL		20	0	23


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
NSTP 2	National Service Training Program 2	0	0	3	NSTP 1
PE 2	PATH-PE 2	2	0	2
THM 5204	Foreign Language 2	3	0	3	THM 5201
THM 5205	Quality Service Management in Tourism and Hospitality	3	0	3	THM 5203
THM 5207	Micro Perspective of Tourism and Hospitality	3	0	3	THM 5202
THM 52029	Operations Management in Tourism and Hospitality Industry	3	0	3
THY 2	Christian Vision of Marriage and Family	3	0	3	THY 1
UND_SELF	Understanding the Self	3	0	3
TOTAL		20	0	23

Second Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5241	Garde Manger	1	6	3	THM 5203
ELE 1	Professional Elective 1	3	0	3
MATH_MW	Mathematics in the Modern World	3	0	3
PE 3	PATH-PE 3	2	0	2
THM 52022	Fundamentals in Lodging Operations	2	3	3	THM 5207
THM 52023	Fundamentals in Food Service Operations	3	0	3	THM 5207
THM 52024	Kitchen Essentials and Basic Food Preparation	2	6	4	THM 5203
THY 3	Christian Vision of the Church in Society	3	0	3	THY 1, THY 2
TOTAL		19	15	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5242	Culinary Nutrition	2	3	3	THM 5203
ELE 2	Professional Elective 2	2	3	3
LIT 1	The Great Works	3	0	3
PE 4	PATH-PE 4	2	0	2
THM 52025	Applied Business Tools and Technologies (PMS)	1	6	3	THM 52022
THM 52026	Supply Chain Management in Hospitality Industry	3	0	3	THM 52029
THM 5206	Philippine Culture and Tourism Geography	3	0	3
THY 4	Living the Christian Vision in the Contemporary World	3	0	3	THY 1, THY 2, THY 3
TOTAL		19	12	23

Third Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5243	Oenology	1	6	3	THM 5203
ELE 3	Professional Elective 3	1	6	3
ETHICS	Ethics	3	0	3
FIL 1	Kontekstuwalisadong Komunikasyon sa Filipino	3	0	3
STS	Science, Technology, and Society	3	0	3
THM 5209	Tourism and Hospitality Marketing	3	0	3
THM 52027	Introduction to Meetings Incentives Conerences and Events	3	0	3	THM 5207
TOTAL		14	12	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
ART_APP	Art Appreciation	3	0	3
CE 5244	International Cuisine	2	6	4
ELE 4	Professional Elective 4	3	0	3
FIL 2	Panimulang Pagsasalin	3	0	3	FIL 1
GE ELEC I	Elective I	3	0	3
THM 52010	Entrepreneurship in Tourism and Hospitality	3	0	3	THM 52029
THM 52011	Legal Aspects in Tourism and Hospitality	3	0	3	THM 52029
THM 52028	Strategic Management in Tourism and Hospitality	3	0	3	THM 52029
TOTAL		23	6	25

Fourth Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
CE 5245	Menu Design with Revenue Management	2	3	3	THM 52024
CE 5246	Food Culture	3	0	3	THM 5206
CONTEM_W	The Contemporary World	3	0	3
ELE 5	Professional Elective 5	1	6	3
LIWORIZ	Life and Works of Rizal	3	0	3
THM 52012	Professional Development and Applied Ethics	3	0	3	ETHICS, THM 5208
THM 52030	Ergonomics and Facilities Planning for the Hospitality Industry	2	3	3	THM 5203
THM 52031	Research in Hospitality	2	3	3	ART_APP, CE 5243, ELE 3, ELE 4, ETHICS, FIL 1, FIL 2, GE ELEC I, STS, THM 52010, THM 52011, THM 52027, THM 52027, THM 5208, THM 5209
TOTAL		19	15	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Units	Pre-Requisites
THM 52032	Practicum I	0	18	6	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 4, ELE 5, ETHICS, FIL 1, FIL 2, GE ELEC I, LIT 1, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, PE 1, PE 2, PE 3, PE 4, PURPCOM, READ_PH, STS, THM 5201, THM 52010, THM 52011, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52028, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY 1, THY 2, THY 3, THY 4, UND_SELF
THM 52033	Practicum II	0	6	2	ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 5, ETHICS, FIL 1, FIL 2, GE ELEC I, LIT 1, MATH_MW, NSTP 1, NSTP 2, PE 1, PE 2, PE 3, PE 4, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, THM 52028, THM 52029, THM 5203, THM 5204, THM 5205, THM 5206, THM 5207, THM 5208, THM 5209, THY 1, THY 2, THY 3, THY 4, UND_SELF
TOTAL		0	24	8