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 300-hour practicum in various areas of the tourism and hospitality industry. These areas may be in food production, front office, food and beverage service, housekeeping, 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: 44
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: Mark Leo Vidal
- Enrolled students: 19
This course covers one of the major divisions of hotel operation, its operations, organizational set-up, the officers and functions necessary towards attaining guest’s satisfaction, the close coordination between two major departments of Front Office and Housekeeping. It also entails the importance of understanding the duties and responsibilities, job specifications and descriptions. Rooms Division Management will cover the following sections – Front Office, Rooms, Uniformed Services and Housekeeping.
- Teacher: rodolfo tecarro
- Enrolled students: 12
This course delves on the principles of the bar and mixology, trains learners in the specialized services of the bar, and provides extra training on bartending and flair tending. Values of customer-pampering, courtesy and precision in the mixing of beverage ingredients and spirits are imbedded in the course.
- Teacher: rodolfo tecarro
- Enrolled students: 16
- Teacher: Ronaldo V. Puzon
- Enrolled students: 23
The tourism and hospitality industry operates with a comprehensive domestic, and international, legal and regulatory framework. This course examines this framework and covers the key principles of law applicable to hospitality, tourism, and related industries. Various legislations on business organization and several international law issues such as consumer protection, product and service liability, employment and law access to the natural environment will be covered. Topics include: national and international regulation of the travel and hospitality industry; consumer contracts law; the law of carriers and inns; the duties of travel operators and agents; travel insurance law; the law of bailment; the responsibilities of travel agents and tour operators; hotel management law; liquor licensing law; catering law; gaming law; marketing law; consumer rights and complaints; the law of regulating payments including international credit card payments, the finance of carriers and inns; criminal and civil liability of people working in the travel and tourism industry.
- Teacher: Ronald Payao
- Enrolled students: 15
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: Lovella Carillo
- Enrolled students: 15