Page 317 - Area III CURRICULUM AND INSTRUCTION

VII. AWARDS OF DISTINCTION AND ACHIEVEMENT AND GRANTS OF THIS
PROGRAM “BEST PRACTICES” ADOPTED

A. Best Practices
Instruction

1. Seminars, workshops and skills competition are organized during Tourism Week

Celebration and College Day of the students enrolled in Competency
Enhancement Seminar and Convention and Events Management subject to

develop and hone the knowledge, technical and managerial skills of the students

by show casing their skills and talents.
2. Students are enjoined to attend seminar, workshop or trainings outside the school

to upgrade their knowledge and skills into the newest trends standards of the
Tourism and Hospitality Industry.

3. The students are mandated to undergo National Assessment to receive National
Certificate from the partner agency the TESDA in which they can use as a proof

that they are competent and to improve their credentials example are NC II

Certificate in Tour Guiding, Bread and Pastry Production, Housekeeping, Cookery,
Bartending, Front Office and Events Management.

4. The faculty who are teaching in college are participating on curriculum revision of

the program to impart their knowledge on the betterment of the course.
5. The faculty teaching in the program are attending seminar workshops for local,

National and International to update their knowledge and skills that could be
imparted to the students.

Laboratory

1. To enhance the knowledge and skills of the students and to apply the theories
learned in the classroom, the students are exposed to hands on laboratory

activities in the ffg BSHRM laboratories; Hot and Cold Kitchen, Food and
Beverage, Housekeeping, Front Office, Mock Room for Tour Guiding and Bread

and Pastry Production. In addition to this is the new Specialized Laboratory Cuisine

to prepare Asian and Western dishes and the new Function Hall for holding big
events. All the laboratories equipped with signage to guide the students in the

conduct of their activities and most specially to ensure their safety while doing their
tasks.

2. The demonstration of local dishes specifically on the Cordillera Cuisine is being

practiced to promote the Cordillera dishes usually served to visitors during special
events.

3. The administration approved PR’s to purchase additional new Laboratory
equipment, tools and utensils for the students.