Page 318 - Area III CURRICULUM AND INSTRUCTION

4. Modified laboratory set up is demonstrated.

Entrepreneurship

1. Business Planning and Entrepreneurship and other related subjects requires the

students to engage in entrepreneurship activities that could boost and enhance the
abilities of the students to gain profit that could help finance their studies.

2. The students in the Food and Beverage Cost Control subject introduced new
recipe and sell to the campus and outside the school premises not only to apply

what they have learned but to earn profit.
3. The college has a Partnership with DOLE. The DOLE provided equipment to be

used by the students for them to use in producing products to sell. The college

financed the activities and half of the income is given to the students and the half
is serves as college fund.

4. The students are engaged in “On and Off Premise” catering activities in on call

basis to render their services with corresponding compensation, half of their
compensation is given to them and the half serves as college fund to be used in

upgrading the catering equipment, tools and utensils.
5. The college generated income from the rent of the catering equipment, tools and

utensils and in some situation where the college is in charge in preparing foods for
seminar-workshop.

B. Awards
BSHRM Special Awards
BSHRM Special Awards A.Y 2017-2018
Cam
Cum Laude ille De Leon

Best OJT Award (Local) Claire D. Monguiho

BSHRM Special Awards A.Y 2018-2019
Cum Laude

Sharon P. Guillermo
HRM Student of the Year

Carlo Magno R. Balajo

Loyalty award
Allan L. Menendez

Jommie May P. Uyagon
Student Researcher

Joey L. Padiangan