Bachelor of Science in Hospitality Management, major in Culinary Entrepreneurship
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
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 Period: July to December of each year
Release of Results: January 28 of the following year
Application
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., PhLPeace!
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, DCLMabuhay!
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, CHECareer 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 |
Since the program includes business-related courses, a BS in Hospitality Management graduate may also be a:
| Sales Representative | Marketing Coordinator |
| Marketing Analyst | Advertising Manager |
| Customer Analyst | Trainee Group Consultant |
| Financial Analyst | Sales and Marketing Manager |
| Merchandising Analyst | Management Personnel (4 functional areas-HR, Marketing, Operations, Finance plus IT) |
| Commercial Account Specialist | Senior Manager of Strategy and Marketing |
| Administrative Assistant | Marketing Coordinator |
| Advertising Specialist |
Program Curriculum
Effectivity: A.Y. 2018-2019
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 |
Student Life
The Outcomes-Based Education of the college is dynamic, engaging, and transformative, paving the way for holistic learning.
The program provides and opportunity for students to travel and explore other cultures through international tours, cultural exchange programs, and immersions.
A multi-awarded institution in the field of culinary arts, CTHM hones her students to showcase their skills in competitions here and abroad, such as the Seoul Food and Hotel Culinary Challenge, Singapore Food and Hotel Asia, and Hongkong International Culinary Classics.
Our students learn to balance their academic life with activities that broaden their horizons, enrich their life experiences, and make lifelong friends.
Alumni
Chef Florabel Co-Yatco
Chef Florabel Co-Yatco Culinary Entrepreneur and Restaurateur; manages and owns Corazon, Crisostomo, Felix, Elias, Florabel, and Sisa’s
Chef Eugene Raymundo
Chef Eugene Raymundo (Celebrity Chef, Consultant, and Premier Food Stylist)
Chef Kerpatrik Boiser
Chef Kerpatrik Boiser (Executive Chef, Seda Hotel Vertis North)
Chef Andrew Paredes
Chef Andrew Paredes (Celebrity Chef in Dubai), named among 100 Most Influential Filipinos in Gulf and Mena Region
Chef Francisco Peralta III
Chef Francisco Peralta III (Chef and Entrepreneur, The Caking Giant)
Chef Carlo Ramirez
Chef Carlo Ramirez (Pastry Chef and Entrepreneur, Dear Dessert)