This course examines the development of cultural heritage tourism resources as primary or secondary destination products. Students examine the range of cultural and heritage assets that can become viable tourism attractions including museums, the performing arts, historic sites, and national parks. Topics include: current and future cultural and heritage trends; the role of the organizations involved in cultural heritage tourism; and using cultural heritage resources for economic development. By the end of this course, each student should be able to: (1) analyze existing tourism products; (2) formulate new tourism products with an understanding of development challenges; (3) use key tools for analyzing the tourism development arena; and (4) appreciate the nuances of tourism product development in the public and private sectors.
- Teacher: Ronaldo V. Puzon
- Enrolled students: 46
This course will equip students with the professional, technical, social and administrative skills to offer a quality tour-guiding service to a range of market profiles and tailored requirements. Students will understand the structures and profile of the tourism and hospitality sectors; will provide an accurate, informative and interesting regional or local tour experience; will demonstrate skills in outdoor leadership, guiding and group management; will implement best safety and environmental practice in the tour experience. It will also intend to spearhead the guiding of uncertainties and represent the beautiful image and services of a country has to offer.
- Teacher: Ronaldo V. Puzon
- Enrolled students: 18
This course describes the skills, knowledge, and performance outcomes required to manage multicultural diversity in the workplace that covers organization’s diversity policy, encouraging diversity within work teams and upholding the benefits of a diverse workplace. It should also develop the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstanding if it rises. The end goal is for the student to be equipped with social awareness and diverse understanding when serving customers and working with colleagues.
- Teacher: rodolfo tecarro
- Enrolled students: 38
The student will develop knowledge, skills, and values on the basic principles of personal hygiene, food safety, and sanitation as applied in the tourism and hospitality industry. Topics include the following: compliance workplace hygiene procedures; establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: rodolfo tecarro
- Enrolled students: 55
The student will develop knowledge, skills, and values on the basic principles of personal hygiene, food safety, and sanitation as applied in the tourism and hospitality industry. Topics include the following: compliance workplace hygiene procedures; establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: rodolfo tecarro
- Enrolled students: 52
The student will develop knowledge, skills, and values on the basic principles of personal hygiene, food safety, and sanitation as applied in the tourism and hospitality industry. Topics include the following: compliance workplace hygiene procedures; establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: Lucita Adelan
- Enrolled students: 56