Page 14 - Area III CURRICULUM AND INSTRUCTION

The BSHRM Curriculum

COLLEGE OF BUSINESS AND MANAGEMENT
Enhanced CAR_SUCs Curriculum in Bachelor of Science in Hotel
and Restaurant Management
CMO 30, Series of 2006, CMO 59, S. 1996 (GEC-B) CMO 54, S. 2007
Year Implemented: June 2013

FIRST YEAR – FIRST SEMESTER
Course Code Descriptive Title Lec Lab Units Pre-
requisite
Eng. 11 Study and Thinking Skills 3 3
Fil. 11 Komunikasyon sa Akademikong 3 3
Filipino
Math 11 College Algebra 3 3
Lit. 11 Philippine Literature 3 3
HRM 101 Principles of Tourism 3 3
HRM 102 Safety, Hygiene & Sanitation w/ 3 3
HACCP
HRM 103 Personality Development for 3 3
Hospitality Professionals
HRM 104 Intro. to Hotel & Restaurant 3 3
Management
P.E. 11 Physical Fitness & Self-testing 2 2
Activities
NSTP National Service Training Program 3 3
1
Total Units 29
FIRST YEAR – SECOND SEMESTER
Course Code Descriptive Title Lec Lab Units Pre-
requisite
Eng 12 Writing in the Discipline 3 3 Eng. 11
Fil 12 Pagbasa at Pagsulat Tungo sa 3 3 Fil 11
Pananaliksik
Soc Sci 11 General Psychology with DAP 3 3
ICT 11 Introduction to Information 1 2 3
Technology
HRM 105 Principles of Tourism 2 3 3 HRM 101
HRM 106 Housekeeping Procedures 3 3 HRM 102
HRM 107 Culinary Arts and Sciences 3 3 HRM 102
PE 12 Individual and Dual/Track & Field 2 2 PE 11
NSTP 12 National Service Training Program 3 3 NSTP 11
Total Units 26
• Assessment on Housekeeping NC II and Commercial Cooking NC II
SECOND YEAR – FIRST SEMESTER
Course Code Descriptive Title Lec Lab Units Pre-
requisite
Fil 13 Masining na Pagpapahayag 3 3 Fil 12
Math 13 Business Mathematics 3 3 Math 11
Soc Sci 13 Basic Economics with TAR 3 3
Hist 11 Life and Works of Rizal 3 3
Hum 11 Introduction to Humanities 3 3
HRM 108 Principles of Management 3 3
HRM 109 Food and Beverage Service 1 2 3 HRM 102
Procedures
HRM 110 Cultural Anthropology 3 3
PE 13 Rhythmic Activities 2 2
Total Units 26
• TESDA Assessment on Food and Beverage Services NC II