The practicum workload is intended to help undergraduates apply their formal education in a real work environment. By following the instruction given in the training logbook (with an emphasis on working skills), students are required to undertake a 700-hour practicum in various areas of the tourism and hospitality industry. These areas may be in travel services, tour operations, government agencies in tourism and hospitality, front office, sales and marketing, and other relevant areas of exposure based on specialization/training receive in school. Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem solving and supervisor’s evaluations. Attendance and participation is also required at the practicum seminars held at the start and finish of the successful practicum.
- Teacher: Lucita Adelan
- Enrolled students: 45
This course is intended to train students in the art of baking and pastry. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted. In addition, students will be introduced to decorating techniques. This course includes classroom instruction and practical lab work in a commercial kitchen.
- Teacher: taina lourdes rabaya
- Enrolled students: 34
This course aims to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies. Topics include concepts and terminologies of TQM : definition common element and terminology; vision and reality bridging the gap; constructive and critical personal reflection; proposed quality, self-assessment and peers assessment ; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
- Teacher: Ronaldo V. Puzon
- Enrolled students: 53
This course will provide a survey of the many facets of catering and special events including: types of catering and events, sales and marketing, client contact, bidding, contract, planning, tools and equipment, staffing, organization, management and production, creating theme events, service development, menu planning and costing and beverage management. There is also a laboratory component of practical and hand-on experience producing and executing special dinners and unique special events both on-site and off-site with detailed post-event analysis.
- Teacher: Lovella Carillo
- Enrolled students: 24
The student will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include the following: clean and tidy bar and food service areas; develop and maintain food and beverage product knowledge; manage the responsible service of alcohol; prepare and serve cocktails; prepare and serve non-alcoholic beverages; provide a link between kitchen and service area; provide advice to patrons on food and beverage services; provide food and beverage services; provide room service; provide silver service; take food orders and provide courteous table service and manage intoxicated persons.
- Teacher: Ronaldo V. Puzon
- Enrolled students: 40
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 foodstuffs; 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 and store food in a safe and hygienic manner; prepare appetizers and salads; prepare soups, stock, and sauces; prepare vegetables, eggs, and farinaceous dishes. Present and display food products.
- Teacher: taina lourdes rabaya
- Enrolled students: 49
This course will provide an introduction to the relationship between transport and tourism, looking at their interrelationship at a local level and international aspects. This will enlighten the students on the types of transport for tourists by identifying the transport modes, their historical development from the ancient times to the modern times, their operations and the future trends of transport for the benefit of tourism. Students will be able to appreciate the importance of transport for tourism as well the advantages of using different modes of transport for tourism activities. Topics include discussions of surface, air, and water transportation; organization, operations, and regulatory and marketing aspects; examination of the inter-model concept; and the social, economic, and political factors that have influenced government transportation priorities.
- Teacher: rodolfo tecarro
- Enrolled students: 21
This course provides the students with a practical grasp of the organization, functions, duties and administration of a typical hotel housekeeping department that include scheduling, purchasing, property maintenance and design, operating a cleaning facility, proper usage of cleaning chemicals, cleaning guestrooms and other areas of responsibility and maintaining the cleanliness and orderliness of the hospitality property. It also includes the mastery of making up the bed and familiarization of the entire room supplies and amenities set up.
- Teacher: Lovella Carillo
- Enrolled students: 48