Explore the subjects and academic requirements that make up the Bachelor of Science in Marketing Management program across the academic years and summer term.
The Bachelor of Science in Hospitality Management curriculum is organized into four academic years, with subjects organized by semester and summer term where applicable.
Each semester presents the subjects and corresponding units required for the program. Semester totals and yearly totals are automatically calculated from the curriculum data.
View the subjects and corresponding academic units for each semester of the Bachelor of Science in Hospitality Management program.
| SUBJECT | UNITS |
|---|---|
| Understanding the Self | 3 |
| Mathematics in the Modern World | 3 |
| Diskurso sa Filipino | 3 |
| Physical Activity Towards Health and Fitness (PATH-FIT I) | 2 |
| Civic Welfare Training Service 1 | 3 |
| Our Response to God's Love | 3 |
| Macro Perspective of Tourism and Hospitality | 3 |
| Risk Management as Applied to Safety, Security, and Sanitation | 3 |
| SUBJECT | UNITS |
|---|---|
| The Contemporary World | 3 |
| Readings in Philippine History | 3 |
| Filipino sa Iba't Ibang Disiplina | 3 |
| Fitness Exercise (PATH-FIT II) | 2 |
| Civic Welfare Training Service 2 | 3 |
| Our Participation to Christian Vocation | 3 |
| Philippine Tourism, Geography, and Culture | 3 |
| Micro Perspective of Tourism and Hospitality | 3 |
| Kitchen Essentials & Basic Food Preparation | 3 |
| SUBJECT | UNITS |
|---|---|
| Purposive Communication | 3 |
| Art Appreciation | 3 |
| Sosyedad at Literatura/Panitikan Panlipunan | 3 |
| Physical Activity Towards Health and Fitness (PATH-FIT III) | 2 |
| Discernment to Christian Life | 3 |
| Quality Service Management in Tourism & Hospitality | 3 |
| Applied Business Tools & Technologies (GDS) w/ lab | 3 |
| Fundamentals of Food Service Operations | 3 |
| Bread and Pastry Production | 3 |
| SUBJECT | UNITS |
|---|---|
| Life and Works of Rizal | 3 |
| Science, Technology and Society | 3 |
| Ethics | 3 |
| Physical Activity Towards Health and Fitness (PATH-FIT IV) | 2 |
| Our Commitment to God and Neighbor | 3 |
| Fundamentals in Lodging Operation | 3 |
| Supply Chain Management in Hospitality Industry | 3 |
| Asian Cuisine | 3 |
| Bar & Beverage Management | 3 |
| SUBJECT | UNITS |
|---|---|
| Professional Development & Applied Ethics | 3 |
| Tourism and Hospitality Marketing | 3 |
| Foreign Language 1 | 3 |
| Ergonomics & Facilities Planning for Hospitality Industry | 3 |
| Operations Management in Tourism & Hospitality Industry | 3 |
| Food Styling and Design | 3 |
| Culinary Nutrition | 3 |
| SUBJECT | UNITS |
|---|---|
| Legal Aspects in Tourism and Hospitality | 3 |
| Multicultural Diversity in Workplace for the Tourism Professional | 3 |
| Research in Tourism 1 | 3 |
| Foreign Language 2 | 3 |
| Strategic Management in Tourism and Hospitality Industry | 3 |
| Catering Management | 3 |
| SUBJECT | UNITS |
|---|---|
| Entrepreneurship in Tourism and Hospitality Industry | 3 |
| Research in Tourism 2 | 3 |
| Introduction to Meetings, Incentives, Conferences, Events Management | 3 |
| Recreational and Leisure Management | 3 |
| SUBJECT | UNITS |
|---|---|
| On the Job Training (600 hours) | 6 |
