This course introduces the students to the operations of leisure, sports, and recreation facilities and programs. Students will be able to appreciate the importance of diverse leisure, sports, and recreations facilities and programs and how these contribute and affect the tourism and hospitality industry and to incorporate this understanding into the promotion, development and planning, operations and management of leisure and entertainment business.
- Teacher: rodolfo tecarro
- Enrolled students: 38
This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed concept of tourism. It introduces the concepts and terms that are common throughout the different sectors. It also intends to develop, update and maintain local knowledge as well as tourism industry knowledge. It shows the structure and scope of tourism as well as the impact of Tourism as an industry in relation to the world economy and society. It also illustrates the convergence of tourism with the other local industries and let the students appreciate its multiplier effect in various fronts. It discusses the major factors that influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and discusses, among others, how to develop protective environments for children in tourism destinations; to observe and perform risk mitigation activities; etc. The students will also learn to appreciate the key global organizations and the roles they play in influencing and monitoring tourism trends.
- Teacher: taina lourdes rabaya
- Enrolled students: 23
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