Page 16 - Area III CURRICULUM AND INSTRUCTION

HRM 128 Enhancement Competency 1 1 All Major
Seminar Subjects
HRM 129 Entrepreneurship and Business 1 2 3 All Bus. Core
Planning Subjects
Total Units 13
FOURTH YEAR – SCOND SEMESTER
Course Code Descriptive Title Lec Lab Units Pre-requisite
Prac 2 Industry Practicum 2 6 All subjects
Total Units All required
TESDA
National
Assessment
At the end of the semester, student will graduate with the degree of Bachelor of
Science in Hotel and Restaurant Management (BSHRM)

The Revised BSHRM
Curriculum turned into
BSHM

Revised Curriculum for
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
As per CHED Memo No. 62 S. 2017
Effective School Year 2018-2019

FIRST YEAR – FIRST SEMESTER
Course Code Descriptive Title Lec Lab Units Pre-requisite
Mathematics in Modern World/
GEC 111 3 3
Matematika sa Makabagong Daigdig
Purposive Communication/ Malayuning
GEC112 3 3
Komunikasyon
Personality Development and Social
IC 111 3 3
Graces
Risk Management as Applied to Safety,
THC 111 3 3
Security and Sanitation
Philippine Culture and Tourism
THC 112 3 3
Geography
Kitchen Essentials and Basic Food
HPCC 111 2 3 5
Preparation with Food Preservation
PE 11 Self Defense 2 2
National Service Training Program
NSTP 11 3 3
(CWTS)
Total Units 25
• Assessment on Cookery NC II
FIRST YEAR – SECOND SEMESTER
Course Code Descriptive Title Lec Lab Units Pre-requisite
Understanding the Self/ Pag-unawa sa
GEC 121 3 3
Sarili
Readings in Philippine History/ Mga
GEC 122 Babasahin Hinggil sa Kasaysayan ng 3 3
Pilipinas
The Contemporary World/ Ang
GEC 123 3 3
Kasalukuyang Daigdig
Micro Perspective of Tourism and
THC 121 3 3
Hospitality
HPCC111,
HPCC 121 Food and Beverage Service Operations 2 3 5
THC111
HPCC111,
HPCC 122 Fundamentals in Lodging Operations 3 3
THC111
PE 12 Swimming 1 1 2
National Service Training Program
NSTP 12 3 3
(CWTS)
Total Units 25
• Assessment on Food and Beverage Services NC II
SECOND YEAR – FIRST SEMESTER