Page 110 - BSIT Course Syllabus (First Sem 2020-2021)

TRUTH is demonstrated by the student’s objectivity and honesty during examinations, class activities and in the development of
projects.
EXCELLENCE is exhibited by the students’ self-confidence, punctuality, diligence and commitment in the assigned tasks, class
performance and other course requirements.
SERVICE is manifested by the students’ respect, rapport, fairness and cooperation in dealing with their peers and members of
the community.
In addition, they should exhibit love and respect for nature and support for the cause of humanity.

The three campuses shall endeavor to:
Goals of
the 1. provide high quality instruction in order to produce skilled, morally upright, and globally competitive graduates;
College/ 2. develop and pursue advance research activities through arts, sciences, and technology to support instruction; and
Campus 3. develop and conduct extension activities that will empower people and communities.

The Department of Arts and Sciences shall endeavor to:

1. Uphold the highest standards in delivering quality and gender-sensitive instruction through continuous development of its
Objectives facilities, faculty members, and instructional materials.
of the 2. Provide students with relevant knowledge on basic education courses as prerequisites in understanding various allied
Departmen programs.
t 3. Produce graduates who could be licensed psychometricians, academicians, human resource managers, researchers,
clinicians or any allied professions.
4. Engage in various research and extension activities that address global trends and societal demands, being aligned with the
goals and objectives of the university.
Program Educational Objectives (based on the program CMO)

The Bachelor of Science in Hospitality Management intends to produce graduates who are globally competitive and morally upright individuals
who:

1. Demonstrate knowledge on tourism industry, local tourism products and services.

2. Interpret and apply laws related to tourism industry.
3. Observe and perform risk mitigation activities.
4. Utilize information technology applications for tourism and hospitality.

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