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 the 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.
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
EFFECTIVE COMMUNICATOR AND COLLABORATOR
ANALYTICAL AND CREATIVE THINKER
LIFELONG LEARNER
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
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).
Application Period: July to December of each year
Release of Results: January 28 of the following year
Go to THIS PAGE and look for the “College of Tourism and Hospitality Management” tab for the tuition fees.
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
Department of Hospitality Management Facilities
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.
Effectivity: A.Y. 2023-2024
This curriculum may have some changes upon the availability of new guidelines.
Year | First Term (August – December) | Second Term (January – May) | Special Term (June – July) |
1 | / | / | none |
2 | / | / | none |
3 | / | / | none |
4 | / | / | none |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 1 | National Service Training Program 1 | 0 | 3 | 3 | |
PATH-FIT 2 | Physical Activities Toward Health and Fitness 2: Exercise-based Fitness Activities | 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 | 3 | 23 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 2 | National Service Training Program 2 | 0 | 3 | 3 | NSTP 1 |
PATH-FIT 1 | Physical Activities Toward Health and Fitness 1: Movement Competency Training | 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 | 3 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5241 | Garde Manger | 1 | 2 | 3 | THM 5203 |
ELE 1 | Professional Elective 1 | 3 | 0 | 3 | |
MATH_MW | Mathematics in the Modern World | 3 | 0 | 3 | |
PATH-FIT 4 | Physical Activities Toward Health and Fitness in Sports, | 2 | 0 | 2 | PATH-FIT 1, |
THM 52022 | Fundamentals in Lodging Operations | 2 | 1 | 3 | THM 5207 |
THM 52023 | Fundamentals in Food Service Operations | 3 | 0 | 3 | THM 5207 |
THM 52024 | Kitchen Essentials and Basic Food Preparation | 2 | 2 | 4 | THM 5203 |
THY 3 | Christian Vision of the Church in Society | 3 | 0 | 3 | THY 1, THY 2 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5242 | Culinary Nutrition | 2 | 1 | 3 | THM 5203 |
ELE 2 | Professional Elective 2 | 1 | 2 | 3 | |
GE ELEC I | Elective I | 3 | 0 | 3 | |
PATH-FIT 3 | Physical Activities Toward Health and Fitness in Dance and | 2 | 0 | 2 | PATH-FIT 1, |
THM 52025 | Applied Business Tools and Technologies (PMS) | 1 | 2 | 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 | 18 | 5 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5243 | Oenology | 1 | 2 | 3 | THM 5203 |
ELE 3 | Professional Elective 3 | 1 | 2 | 3 | |
ETHICS | Ethics | 3 | 0 | 3 | |
GE ELEC II | Elective II | 3 | 0 | 3 | |
STS | Science, Technology and Society | 3 | 0 | 3 | |
THM 5208 | Multicultutal Diversity in Workplace for the Tourism Professional | 3 | 0 | 3 | |
THM 5209 | Tourism and Hospitality Marketing | 3 | 0 | 3 | |
THM 52027 | Introduction to Meetings Incentives Conerences and Events | 2 | 1 | 3 | THM 5207 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
ART_APP | Art Appreciation | 3 | 0 | 3 | |
CE 5244 | International Cuisine | 2 | 2 | 4 | |
ELE 4 | Professional Elective 4 | 3 | 0 | 3 | |
GE ELEC III | Elective III | 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 | 20 | 2 | 22 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5245 | Menu Design with Revenue Management | 2 | 1 | 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 | 2 | 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 | 1 | 3 | THM 5203 |
THM 52031 | Research in Hospitality | 2 | 1 | 3 | ART_APP, CE 5243, ELE 3, ELE 4, ETHICS, GE ELEC I, STS, THM 52010, THM 52011, THM 52027, THM 52028, THM 5208, THM 5209 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
THM 52032 | Practicum I | 0 | 6 | 6 | ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 4, ELE 5, ETHICS, GE ELECI, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, 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 2, THY 3, THY 4, UND_SELF, |
THM 52033 | Practicum II | 0 | 2 | 2 | ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 5, ETHICS, GE ELECI, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, 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 | 8 | 8 |
Effectivity: A.Y. 2021-2022
This curriculum may have some changes upon the availability of new guidelines.
Year | First Term (August – December) | Second Term (January – May) | Special Term (June – July) |
1 | / | / | none |
2 | / | / | none |
3 | / | / | none |
4 | / | / | none |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 1 | National Service Training Program 1 | 0 | 3 | 3 | |
PATH-FIT | Human Enhancement | 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 | 3 | 23 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 2 | National Service Training Program 2 | 0 | 3 | 3 | NSTP 1 |
PATH-FIT | Fitness Exercises for Specific Sports | 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 | 3 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5241 | Garde Manger | 1 | 2 | 3 | THM 5203 |
ELE 1 | Professional Elective 1 | 3 | 0 | 3 | |
MATH_MW | Mathematics in the Modern World | 3 | 0 | 3 | |
PATH-FIT | Physical Activities Towards Health and Fitness in Dance | 2 | 0 | 2 | |
THM 52022 | Fundamentals in Lodging Operations | 2 | 1 | 3 | THM 5207 |
THM 52023 | Fundamentals in Food Service Operations | 3 | 0 | 3 | THM 5207 |
THM 52024 | Kitchen Essentials and Basic Food Preparation | 2 | 2 | 4 | THM 5203 |
THY 3 | Christian Vision of the Church in Society | 3 | 0 | 3 | THY 1, THY 2 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5242 | Culinary Nutrition | 2 | 1 | 3 | THM 5203 |
ELE 2 | Professional Elective 2 | 1 | 2 | 3 | |
GE ELEC I | Elective I | 3 | 0 | 3 | |
PATH-FIT | Physical Activities Towards Health and Fitness in Sports | 2 | 0 | 2 | |
THM 52025 | Applied Business Tools and Technologies (PMS) | 1 | 2 | 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 | 18 | 5 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5243 | Oenology | 1 | 2 | 3 | THM 5203 |
ELE 3 | Professional Elective 3 | 1 | 2 | 3 | |
ETHICS | Ethics | 3 | 0 | 3 | |
GE ELEC II | Elective II | 3 | 0 | 3 | |
STS | Science, Technology and Society | 3 | 0 | 3 | |
THM 5208 | Multicultutal Diversity in Workplace for the Tourism Professional | 3 | 0 | 3 | |
THM 5209 | Tourism and Hospitality Marketing | 3 | 0 | 3 | |
THM 52027 | Introduction to Meetings Incentives Conerences and Events | 2 | 1 | 3 | THM 5207 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
ART_APP | Art Appreciation | 3 | 0 | 3 | |
CE 5244 | International Cuisine | 2 | 2 | 4 | |
ELE 4 | Professional Elective 4 | 3 | 0 | 3 | |
GE ELEC III | Elective III | 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 | 20 | 2 | 22 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5245 | Menu Design with Revenue Management | 2 | 1 | 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 | 2 | 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 | 1 | 3 | THM 5203 |
THM 52031 | Research in Hospitality | 2 | 1 | 3 | ART_APP, CE 5243, ELE 3, ELE 4, ETHICS, GE ELEC I, STS, THM 52010, THM 52011, THM 52027, THM 52028, THM 5208, THM 5209 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
THM 52032 | Practicum I | 0 | 6 | 6 | ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 4, ELE 5, ETHICS, GE ELECI, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, 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 2, THY 3, THY 4, UND_SELF, |
THM 52033 | Practicum II | 0 | 2 | 2 | ART_APP, CE 5241, CE 5242, CE 5243, CE 5245, CE 5246, CONTEM_W, ELE 1, ELE 3, ELE 5, ETHICS, GE ELECI, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, 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 | 8 | 8 |
Effectivity: A.Y. 2019-2020
This curriculum may have some changes upon the availability of new guidelines.
Year | First Term (August – December) | Second Term (January – May) | Special Term (June – July) |
1 | / | / | none |
2 | / | / | none |
3 | / | / | none |
4 | / | / | none |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 1 | National Service Training Program 1 | 0 | 3 | 3 | |
PATH-FIT | Human Enhancement | 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 | 3 | 23 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 2 | National Service Training Program 2 | 0 | 3 | 3 | NSTP 1 |
PATH-FIT | Fitness Exercises for Specific Sports | 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 | 3 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5241 | Garde Manger | 1 | 2 | 3 | THM 5203 |
ELE 1 | Professional Elective 1 | 3 | 0 | 3 | |
MATH_MW | Mathematics in the Modern World | 3 | 0 | 3 | |
PATH-FIT | Physical Activities Towards Health and Fitness in Dance | 2 | 0 | 2 | |
THM 52022 | Fundamentals in Lodging Operations | 2 | 1 | 3 | THM 5207 |
THM 52023 | Fundamentals in Food Service Operations | 3 | 0 | 3 | THM 5207 |
THM 52024 | Kitchen Essentials and Basic Food Preparation | 2 | 2 | 4 | THM 5203 |
THY 3 | Christian Vision of the Church in Society | 3 | 0 | 3 | THY 1, THY 2 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5242 | Culinary Nutrition | 2 | 1 | 3 | THM 5203 |
ELE 2 | Professional Elective 2 | 1 | 2 | 3 | |
LIT 1 | The Great Works | 3 | 0 | 3 | |
PATH-FIT | Physical Activities Towards Health and Fitness in Sports | 2 | 0 | 2 | |
THM 52025 | Applied Business Tools and Technologies (PMS) | 1 | 2 | 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 | 18 | 5 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5243 | Oenology | 1 | 2 | 3 | THM 5203 |
ELE 3 | Professional Elective 3 | 1 | 2 | 3 | |
ETHICS | Ethics | 3 | 0 | 3 | |
FIL 1 | Kontekstuwalisadong Komunikasyon sa Filipino | 3 | 0 | 3 | |
STS | Science, Technology and Society | 3 | 0 | 3 | |
THM 5208 | Multicultutal Diversity in Workplace for the Tourism Professional | 3 | 0 | 3 | |
THM 5209 | Tourism and Hospitality Marketing | 3 | 0 | 3 | |
THM 52027 | Introduction to Meetings Incentives Conerences and Events | 2 | 1 | 3 | THM 5207 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
ART_APP | Art Appreciation | 3 | 0 | 3 | |
CE 5244 | International Cuisine | 2 | 2 | 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 | 2 | 25 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5245 | Menu Design with Revenue Management | 2 | 1 | 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 | 2 | 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 | 1 | 3 | THM 5203 |
THM 52031 | Research in Hospitality | 2 | 1 | 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 52028, THM 5208, THM 5209 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
THM 52032 | Practicum I | 0 | 6 | 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 ELECI, LIT 1, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, 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 2, THY 3, THY 4, UND_SELF, |
THM 52033 | Practicum II | 0 | 2 | 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 ELECI, LIT 1, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, 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 | 8 | 8 |
Effectivity: A.Y. 2018-2019
This curriculum may have some changes upon the availability of new guidelines.
Year | First Term (August – December) | Second Term (January – May) | Special Term (June – July) |
1 | / | / | none |
2 | / | / | none |
3 | / | / | none |
4 | / | / | none |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 1 | National Service Training Program 1 | 0 | 3 | 3 | |
PATH-FIT | Human Enhancement | 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 | 3 | 23 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
NSTP 2 | National Service Training Program 2 | 0 | 3 | 3 | NSTP 1 |
PATH-FIT | Fitness Exercises for Specific Sports | 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 | 3 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5241 | Garde Manger | 1 | 2 | 3 | THM 5203 |
ELE 1 | Professional Elective 1 | 3 | 0 | 3 | |
MATH_MW | Mathematics in the Modern World | 3 | 0 | 3 | |
PATH-FIT | Physical Activities Towards Health and Fitness in Dance | 2 | 0 | 2 | |
THM 52022 | Fundamentals in Lodging Operations | 2 | 1 | 3 | THM 5207 |
THM 52023 | Fundamentals in Food Service Operations | 3 | 0 | 3 | THM 5207 |
THM 52024 | Kitchen Essentials and Basic Food Preparation | 2 | 2 | 4 | THM 5203 |
THY 3 | Christian Vision of the Church in Society | 3 | 0 | 3 | THY 1, THY 2 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5242 | Culinary Nutrition | 2 | 1 | 3 | THM 5203 |
ELE 2 | Professional Elective 2 | 1 | 2 | 3 | |
LIT 1 | The Great Works | 3 | 0 | 3 | |
PATH-FIT | Physical Activities Towards Health and Fitness in Sports | 2 | 0 | 2 | |
THM 52025 | Applied Business Tools and Technologies (PMS) | 1 | 2 | 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 | 18 | 5 | 23 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5243 | Oenology | 1 | 2 | 3 | THM 5203 |
ELE 3 | Professional Elective 3 | 1 | 2 | 3 | |
ETHICS | Ethics | 3 | 0 | 3 | |
FIL 1 | Kontekstuwalisadong Komunikasyon sa Filipino | 3 | 0 | 3 | |
STS | Science, Technology and Society | 3 | 0 | 3 | |
THM 5208 | Multicultutal Diversity in Workplace for the Tourism Professional | 3 | 0 | 3 | |
THM 5209 | Tourism and Hospitality Marketing | 3 | 0 | 3 | |
THM 52027 | Introduction to Meetings Incentives Conerences and Events | 2 | 1 | 3 | THM 5207 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
ART_APP | Art Appreciation | 3 | 0 | 3 | |
CE 5244 | International Cuisine | 2 | 2 | 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 | 2 | 25 |
First Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
CE 5245 | Menu Design with Revenue Management | 2 | 1 | 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 | 2 | 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 | 1 | 3 | THM 5203 |
THM 52031 | Research in Hospitality | 2 | 1 | 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 52028, THM 5208, THM 5209 |
TOTAL | 19 | 5 | 24 |
Second Term
Abbreviation | Description | Lec. Hrs. | Lab. Hrs. | Units | Pre-Requisites |
THM 52032 | Practicum I | 0 | 6 | 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 ELECI, LIT 1, LIWORIZ, MATH_MW, NSTP 1, NSTP 2, 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 2, THY 3, THY 4, UND_SELF, |
THM 52033 | Practicum II | 0 | 2 | 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 ELECI, LIT 1, MATH_MW, NSTP 1, NSTP 2, PURPCOM, READ_PH, STS, THM 5201, THM 52012, THM 5202, THM 52022, THM 52023, THM 52024, THM 52025, THM 52026, THM 52027, 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 | 8 | 8 |
ASEAN University Network Quality Assurance Certification
CHEd Center of Excellence
(Culinary Entrepreneur and Restaurateur; manages and owns Corazon, Crisostomo, Felix, Elias, Florabel, and Sisa’s)
(Celebrity Chef, Consultant, and Premier Food Stylist)
(Executive Chef, Seda Hotel Vertis North)
(Celebrity Chef in Dubai), named among 100 Most Influential Filipinos in Gulf and Mena Region
(Chef and Entrepreneur, The Caking Giant)
(Pastry Chef and Entrepreneur, Dear Dessert)
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