First Year TOTAL ACADEMIC UNIT(S): Second Semester ACP 12 Academic Counseling Period
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1 Course: BACHELOR OF SCIENCE IN HOTEL & RESTAURANT MANAGEMENT Curriculum Year : SUBJECT CODE SUBJECT TITLE First Year HOURS UNITS LEC. LAB. LEC. LAB. ACP 11 Academic Counseling Period GEEL 211 Intro to Computer Education GEEN 101 English Plus A GEMH 011 Business Math GEPE 111 Self-Testing Activities GEPI 110 Komunikasyon sa Akademikong Filipino GERS 101 RS 1: Peace Education & Christianity HRMP 423 Basic Baking MSCE 101 Pers. Dev't & Individual Responsibility TRMC 201 Principles of Tourism I TRMC 202 Culinary Arts & Sciences TOTAL ACADEMIC UNIT(S): 28.0 TOTAL PRE-REQUISITE ACP 12 Academic Counseling Period BSND 213 Principles of Safety, Hygiene & Sanitation FPE 1 HRM Elective FPE 2 HRM Elective GEEL 212 Advance Computer GEEL 211 GEEN 102 English Plus B GEEN 101 GEPE 112 Fundamentals of Rhythmic Activities GEPI 122 Pagbasa at Pagsulat GEPI 110 GERS 102 RS 2: Judaism & Islam MSCE 102 Myself & The Family TRMC 203 Principles of Tourism II TRMC 201 TOTAL ACADEMIC UNIT(S): 28.0 TOTAL ACP 13 Academic Counseling Period BUSC 104 Human Behavior in Organization FPE 3 HRM Elective
2 GEEN 103 Study and Thinking Skills GEEN 102 GENS 103A NS 1. Environmental Science GEPE 113 Individual & Dual Sports GERS 103 RS 3: Taoism & Confucianism GESS 118 Rizal's Life, Works & Writings MSCE 103 Citizenship & Community NSTP 111 Natn'l Service Training Program TOTAL Second Year ACP 21 Academic Counseling Period BUSC 101A Principles of Management BUSC 102 Principles of Marketing GEEN 104 Writing in the Discipline GEEN 102 GEPE 114 Team Sports GERS 104 RS 4: Hinduism & Buddhism GESS 114 General Psychology HRMP 401 F & B Service Procedures BSND 213 MSCE 104 Myself & The World of Work NSTP 112 Natn'l Service Training Program NSTP 111 TOTAL ACP 22 Academic Counseling Period BUSC 105 Business Communication GEEN 102 GEEN 105 Speech Communication GEHU 212 Introduction to Philosophy: Logic GESS 115 Philippine History w/ Gov't & Constitution GESS 119 Gender Development HRMP 402 F & B Control System HRMP 401 HRMP 403 Front Office Procedures GEEL 211 HRMP 404 Housekeeping Procedures BSND 213 TOTAL ACP 23 Academic Counseling Period
3 BUSC 108 Management Information System FPE 4 HRM Elective GEEN 014 Philippine Literature GEMH 012B Business Statistics GESS 117 Introduction to Economics with LRT HRMP 405 Rooms Div. & Management Control System HRMP 403, HRMP 404 TOTAL ACADEMIC UNIT(S): 18.0 TOTAL SUMMER HRMP 420 Practicum HRMP 401,HRMP 402,HRMP 403,HRMP 404 TOTAL ACADEMIC UNIT(S): 4.0 TOTAL Third Year ACP 31 Academic Counseling Period BUSC 103A Accounting for Hospitality Industry BUSC 106 Basic Business Finance HRMP 406 Banquet Functions Catering Procedure HRMP 402 TRMC 204 Total Quality Management TRMC 205 Tourism Planning & Development TRMC 203 TRMC 206 Entrepreneural & Business Planning TOTAL ACADEMIC UNIT(S): 18.0 TOTAL ACP 32 Academic Counseling Period FPE 5 HRM Elective FPE 6 HRM Elective GEHU 211 Art Appreciation GESS 120 Cultural Anthropology-Intro to Sociology HRMP 422 Institutional Management Enterprise TRMC 207 Events Management TOTAL ACADEMIC UNIT(S): 19.0 TOTAL
4 ACP 33 Academic Counseling Period HRMP 421 Practicum TOTAL TOTAL ACADEMIC UNIT(S): 3.0 HRMP 404, HRMP 403, HRMP 405, HRMP 406 Total academic units for course BACHELOR OF SCIENCE IN HOTEL & RESTAURANT MANAGEMENT: 193.0,Lecture Unit = 176.0, Lab Unit=17.0 Elective 1 Elective 2 Elective 3 Elective 4 :ELECTIVE SUBJECT LIST: 424(Facilities & Layout), HRMP 425(Foreign Language), HRMP 407(Introduction to HRM), HRMP 408(Advanced Culinary), HRMP 409(Menu Planning), HRMP 410(Bar & Mixology), HRMP 411 (FPE 4)(International Cuisine (Prof Elec)), HRMP 412(Asian Cuisine 1), HRMP 413(Asian Cuisine 2), HRMP 414(Western Cuisine), HRMP 415(Banquet & Catering Management), HRMP 416(Hospitality Organizational HRMP, HRMP 427(Off-Premise Catering), HRMP 426(Events Planning), HRMP 418(Convention Management), HRMP 417(Hospitality Operational Management), HRMP 416(Hospitality Organizational Management), HRMP 415(Banquet & Catering Management), HRMP 414(Western Cuisine), HRMP 413(Asian Cuisine 2), HRMP 412(Asian Cuisine 1), HRMP 411 (FPE 4)(International Cuisine (Prof Elec)), HRMP 410(Bar & Mixology), HRMP 409(Menu Planning), HRMP 408(Advanced Culinary), HRMP 407(Introduction to HRM), HRMP 425(Foreign Language), HRMP 424(Facilities & Layout), HRMP 423(Basic Baking), HRMP 419(Leisure Sports & Recreation Management) 424(Facilities & Layout), HRMP 425(Foreign Language), HRMP 409(Menu Planning), HRMP 410(Bar & Mixology), HRMP 411 (FPE 4)(International Cuisine (Prof Elec)), HRMP 412(Asian Cuisine 1), HRMP 413(Asian Cuisine 2), HRMP 414(Western Cuisine), HRMP 415(Banquet & Catering Management), HRMP 416(Hospitality Organizational HRMP, HRMP 427(Off-Premise Catering), HRMP 426(Events Planning), HRMP 418(Convention Management), HRMP 417(Hospitality Operational Management), HRMP 416(Hospitality Organizational Management), HRMP 415(Banquet & Catering Management), HRMP 414(Western Cuisine), HRMP 413(Asian Cuisine 2), HRMP 412(Asian Cuisine 1), HRMP 411 (FPE 4)(International Cuisine (Prof Elec)), HRMP 410(Bar & Mixology), HRMP 409(Menu Planning), HRMP 408(Advanced Culinary), HRMP 425(Foreign Language), HRMP 407(Introduction to HRM), HRMP 424(Facilities & Layout), HRMP 423(Basic Baking), HRMP 419(Leisure Sports &
5 Elective 5 Elective 6 Recreation Management) 424(Facilities & Layout), HRMP 425(Foreign Language), HRMP 407(Introduction to HRM), HRMP 408(Advanced Culinary), HRMP 409(Menu Planning), HRMP 410(Bar & Mixology), HRMP 411 (FPE 4)(International Cuisine (Prof Elec)), HRMP 412(Asian Cuisine 1), HRMP 413(Asian Cuisine 2), HRMP 414(Western Cuisine), HRMP 415(Banquet & Catering Management), HRMP 416(Hospitality Organizational HRMP, HRMP 426(Events Planning), HRMP 427(Off-Premise Catering), HRMP 418(Convention Management), HRMP 416(Hospitality Organizational Management), HRMP 417(Hospitality Operational Management), HRMP 413(Asian Cuisine 2), HRMP 414(Western Cuisine), HRMP 415(Banquet & Catering Management), HRMP 410(Bar & Mixology), HRMP 411 (FPE 4)(International Cuisine (Prof Elec)), HRMP 412(Asian Cuisine 1), HRMP 424(Facilities & Layout), HRMP 419(Leisure Sports & Recreation Management), HRMP 423(Basic Baking), HRMP 407(Introduction to HRM), HRMP 425(Foreign Language), HRMP 408(Advanced Culinary), HRMP 409(Menu Planning)
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