Program Overview
Master the culinary arts and transform your passion into a professional masterpiece.
The Bachelor of Science in Hotel Management with a specialization in Professional Culinary Arts (BSHM- PCA) at the University of Baguio is a sought-after program for students who want to build a career in the culinary field. The curriculum provides a strong balance of theoretical knowledge and hands-on skills in food preparation and kitchen management. Students will master advanced culinary techniques, menu design, and food service operations, while also learning how to contribute to community development through sustainability and research. This specialization is designed to transform passion into professional excellence.
Upon graduation, students are fully equipped to excel in diverse and rewarding careers. They will apply managerial and marketing skills to ensure seamless food service, while also demonstrating commendable leadership in the culinary field. The BSHM-PCA program empowers graduates to confidently pursue roles as executive chefs, restaurant managers, or innovative entrepreneurs, leading the way in the ever-evolving world of international hospitality and culinary arts.
Program Educational Objectives
A BSHM PCA graduate should be able to:
- Produce food products and services complying with enterprise standards
- Apply management and marketing skills in food and beverage service and operation
- Provide food and beverage service and manage the operation seamlessly based on industry standards
- Perform and provide full guest cycle services for the front office
- Perform and maintain various housekeeping services for guests and facility operations
- Plan and implement a risk management program to provide a safe and secure workplace with a sustainable working environment.
Program Outcomes
In 3 to 5 years after graduation, the graduates of BSHM PCA must have:
- Engaged in culinary and entrepreneurial practice in the food and beverage industry;
- Practiced entrepreneurial and advanced culinary techniques in the food and beverage industry
- Demonstrated commendable leadership and managerial and administrative capability in the culinary industry
- Manifested uprightness in the performance of duties and responsibilities;
- Conducted and utilized existing research findings to enhance food service operations, and exhibited commitment to promoting sustainable livelihood programs for the community
Job Opportunities
- Culinary and Kitchen Roles:
- Executive Chef
- Sous Chef
- Pastry Chef
- Catering Manager
- Food and Beverage Director
- Restaurateur
- Other Related Fields:
- Food Stylist
- Culinary Instructor
- Food Consultant
BACHELOR OF SCIENCE IN TOURISM MANAGEMENT- CURRICULUM YEAR 2023-2024
SPECIALIZATION IN PROFESSIONAL CULINARY ARTS
Students can only graduate and earn their undergraduate and earn their undergraduate degree from the program after finishing 190 number of units and undergoing their internship.
| First Year – First Semester | ||
|---|---|---|
| GETHCS1 | Ethics | 3 |
| RPHIST1 | Readings in Philippine History | 3 |
| PRPCOM1 | Purposive Communication | 3 |
| ARTAPP1 | Art Appreciation | 3 |
| PATHFT1 | Physical Education | 2 |
| NSTPRO1 | National Service Training Program I | 3 |
| THRISK1 | Risk Management as Applied to Safety, Security and Sanitation | 3 |
| HPFSRV1 | Kitchen Essentials and Basic Food Preparation | Lec (1); Lab (2) |
| SOCORN2 | Social Orientation | 3 |
| Total Units | 24 | |
| First Year – Second Semester | ||
|---|---|---|
| THSELF1 | Understanding the Self | 3 |
| SCITES1 | Science, Technology and Society | 3 |
| CWORLD1 | Contemporary World | 3 |
| PATHFT2 | Exercise-Based Fitness Activities | 2 |
| NSTPRO2 | National Service Training Program II | 3 |
| THPDEV1 | Professional Development and Applied Ethics with Experiential Learning | 3 |
| THMACR1 | Macro Perspective of Tourism and Hospitality | 3 |
| BPSTRY1 | Professional Elective: Bread and Pastry | Lec (1); Lab (2) |
| HPFSRV1 | Fundamentals in Food Service Operations with Immersion | Lec (2); Lab (1) |
| HEDTOUR1 | Hospitality Educational Field Trip 1 | 1 |
| Total Units | 27 | |
| Second Year – First Semester | ||
|---|---|---|
| MATHMW1 | Mathematics in the Modern World | 3 |
| HCORDI1 | General Elective 1 (Philippine Popular Culture) | 3 |
| PATTF4E | Swimming | 2 |
| THMICR1 | Micro Perspective of Tourism and Hospitality | 3 |
| THPAPP1 | Applied Business Tools and Technologies | Lec (2); Lab (1) |
| PHIREG1 | Philippine Regional Cuisine with specialization in Cordilleran Cuisine | Lec (2); Lab (1) |
| HPSPLY1 | Supply Chain Management in the Hospitality Industry | 3 |
| THMICE1 | Introduction to Meetings Incentives, Conference and Events Management (MICE) | Lec (2); Lab (1) |
| Total Units | 23 | |
| Second Year – Second Semester | ||
|---|---|---|
| LRIZAL1 | The Life and Works of Rizal | 3 |
| GELECT2 | General Elective 2 (Gender and Society) | 3 |
| GELECT3 | General Elective 3 (People and Earth’s Ecosystem) | 3 |
| PATHFT5 | Self Defense | 2 |
| BARBEV1 | Professional Elective: Bar and Beverage Management with Wines of the World | Lec (1); Lab (2) |
| HPERGO1 | Ergonomics and Facilities Planning in the Hospitality Industry | Lec (2); Lab (1) |
| HPSIAN1 | Asian Regional Cuisine | Lec (2); Lab (1) |
| BUSCOM1 | Professional Elective: Business Communication for Tourism and Hospitality | 3 |
| HEDTOUR2 | Hospitality Educational Field Trip 2 | 1 |
| Total Units | 24 | |
| Short Term | ||
|---|---|---|
| HMOJT101 | On-the-job Training | 3 |
| Total Units | 3 | |
| Third Year – First Semester | ||
|---|---|---|
| HPSTRY1 | Advanced Pastry with Chocolate | 3 |
| THPCUL1 | Philippine Culture and Tourism Geography | 3 |
| HPLDGE1 | Fundamentals in Lodging Operations | 3 |
| CATRNG1 | Catering Management | 3 |
| THQUAL1 | Quality Service Management in Tourism and Hospitality | 3 |
| HFNMAN1 | Professional Elective: Hospitality Financial Management with Cost Control | 3 |
| THFRLG1 | Foreign Language | 3 |
| Total Units | 21 | |
| Third Year – Second Semester | ||
|---|---|---|
| FRNTOP1 | Professional Elective: Front Office Operations | 3 |
| HPSRCH1 | Research in Hospitality – Product Development | 5 |
| HPEURO1 | Classical/European Cuisine | 3 |
| CBMEC101 | Operation Management | 3 |
| THENTR1 | Entrepreneurship in Tourism and Hospitality with Feasibility Study | 3 |
| THMKTG1 | Tourism and Hospitality Marketing | 3 |
| THFRLG2 | Foreign Language | 3 |
| HEDTOUR3 | Hospitality Educational Field Trip 3 | 1 |
| Total Units | 24 | |
| Fourth Year – First Semester | ||
|---|---|---|
| THMULTI | Multicultural Diversity in Workplace for the Tourism Professional | 3 |
| CBMEC102 | Strategic Management and Total Quality Management | 3 |
| THLEGL1 | Legal Aspects in Tourism and Hospitality | 3 |
| HPNUTR1 | Food Science and Nutrition | 3 |
| SPCLTY1 | Specialty Cuisine with Garde Manger | 3 |
| INTECH1 | Innovation and Technology in Tourism and Hospitality | 3 |
| HEDTOUR4 | Hospitality Educational Field Trip 4 | 1 |
| Total Units | 19 | |
| Fourth Year – Second Semester (6 Units) | ||
|---|---|---|
| HMOJT102 | Hospitality Management On-the Job Training (600 hours) | 6 |
| Total Units | 6 | |
| Fourth Year – Second Semester (10 Units) | ||
|---|---|---|
| HMOJT103 | International On-the Job Training (1,000 hours) | 10 |
| Total Units | 10 | |