COMMISSION ON HIGHER EDUCATION

Cordillera Administrative Region

Business and Management Education
BSHM/BSHRM/BSTM/BSTrM

HEI : _________________________________________ Date of Inspectio : _____________________________________

Address : _________________________________________ Latest Permit Issued (For Recognition Only) : _______________________________
Program : _________________________________________ ______________________________________________________

Evaluation
Minimum Standards Actual Situation Remarks
Complied Not Complied

I.     Administration
Administrator, Dean, Chair or Head of the program
must have the following minimum qualifications:
1.      Must be full-time
2.      Master’s Degree holder in business,
management or related field and an undergraduate
degree in Tourism/ Hotel and Restaurant/Hospitality
Management/Travel Management;
3.      At least five (5) years teaching experience at the
tertiary level;
4.      At least five (5) years experience in administrative
or supervisory capacity in an educational institution or
a business enterprise;
5.      Completed a skills-based competency training
course, seminar or workshop
6.      Active member of a hospitality- related
professional/educational association.
II.  Faculty
A.     General Education

Thirty-five (35%) of General Education Subjects

taught by faculty with appropriate master’s degree.
B.     Professional Subjects

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1. Master’s degree in Business and Management or

business-related fields;
2. Must have a degree in Tourism/Hospitality
Management/HRM/Travel Management or related
fields either in the undergraduate or the graduate
studies; or three (3) years of professional
experience in the field of specialization of the
industry;
C.     Faculty Loading
·         Regular full-time
- Maximum total load of 24 units per term. In
meritorious cases, an overload of three (3) units
may be allowed. In all cases a maximum load of 27
units (covers all teaching assignments in all schools
the faculty is connected with should be observed.
Formal notice of teaching assignment in all schools
concerned if teaching in more than one schools.

·         Part-time including government employees.

- 9 units per week but not more than 12 units
D. Assignments
·         Faculty teaches courses only in their field of
specialization;
E. Preparation
Not more than four (4) preparations in any one
term.
F.     Presence of Ranking and Evaluation System
G.    Presence of Faculty Dev’t. Program
H.    Presence of Faculty Manual
I.      Adequate support and service personnel to
assist faculty
III.           Curriculum
A.    Objectives

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1.       Curriculum consistent with the school’s mission

statement.
B.    Minimum Curricular Requirements
1.     Gen. Educ.Core (GEC-B) 51 units
·         Humanities – 21 units
·         Math, Comp. & Nat. Sci.–15 units
·         Social Science – 12 units
·         Mandated Life and Works
of Rizal – 3 units
2.     Business Core – 21 units
·         Principles of Mgt. – 3
·         Principles of Mktg. – 3
·         Basic Accounting – 3
·         Basic Finance – 3
·         Human Behavior in Org. – 3
·         Business Communication – 3
·         MIS - 3
3.     Tourism Core – 22 units
·         Principles of Tourism 1 – 3
·         Principles of Tourism 2 – 3
·         Tourism Planning and Dev’t. – 3
·         Total Quality Mgmt. – 3
·         Culinary Arts and Sciences – 3
·         Entrepreneurship and Business
Planning – 3
·         Events Management - 4
4.     Specialized subjects (refer to attachment 1, CMO
No. 30, s. 2006) – 36 units
·         Req’d major subjects – 18 units
·         Free Prof’l subjects – 18 units
5.     Practicum/Work-integrated Learning- 6 or
7 units
·         Hotel and Rest. Mgmt. – 7 units

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·         Tourism – 6 units
·         Travel and Tour – 6 units
6. Others
·         PE – 8 units
·         NSTP – 6 units
Total Units ( Excluding PE and NSTP)
·         BSTM – 136 units
·         BSTrM - 136 units
-Practicum I (180 hrs/3
Units-Outbound Travel)
-Practicum II (180 hrs/3
Units-Inbound and
Domestic Tours)
·         BSHRM/HM – 137 units (420 hrs.)
- Practicum I (240 hrs/4 units)
Housekeeping -100 hrs
Food and Beverage
Operations – 140 hrs
-Practicum II (180 hrs/3 units)- Front Office
IV. Library
A.    Head Librarian
·         Registered librarian
·        At least a master’s degree holder
·         With appropriate or relevant professional
training
·         Full-time
·         At least one full time professional
librarian for every 500 students
B.    Building and Location
·  Well-lighted
·  Well-ventilated
·  Well-housed
·  Conveniently located
·  Open at reasonable hours for students and staff
C.    Seating Capacity

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·  For existing schools 15% of the enrollment at any

one time
·  For start-up schools
- 3000 accessioned books (50%
should be distinct titles)
- Not less than 5,000 volumes
after two years of operation
(50% of the holdings should be
distinct titles)
·         Basic collections including the following:
o        Gen. References
o        Cultural
o        Filipiniana
o        Humanities
o        Social Science
o        Science and Technology
o        Five (5) non-duplicated titles per course in
General Education courses

E. Professional Holdings
At least five (5) titles per professional course
published within five (5) years.
F. Periodical Collection
·   Regular annual subscription to at least two (2)
international and two (2) local appropriate
professional publications such as journals and
bibliographies.
·   Subscription to journals, magazines, newspapers
G. Filipiniana
5% of the total book collection
H. Non-Print Materials
Presence of Internet Access, CD Roms, etc.
I.   Presence of a universally accepted library
classification system with card catalogues or a
computer-based system

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V. Physical Facilities
A. School Site
·       Owned/Leased
·       Site
·       Floor area
·       Building
B. Classroom requirement
- Number of classrooms/lecture rooms
- Number of fully equipped
laboratory
C. Laboratory Requirement
1.     Laboratories conform to existing
requirements as specified by law
2.     Kitchen Laboratories (For BSHTM/BSHM)
a. General Requirement
·   Facilities for both hot and cold preparations as
well as baking activities
- Kitchen Laboratory
-    General Storeroom with Inventory System
- Dining Area
b. Special Kitchen Lab.
- Commercial Kitchen For quantity food
production
- Bar set-up for instructional
purposes.
- Food and beverage
management and operation.
- International cuisine; Specialty cuisine.
- Baking Facilities
- For hotel Operation Courses (Mock Hotel)
- reception area outside the mock hotel room
-mock hotel room set up with full bathroom
- For Travel Management (Mock-up Travel
D. Class Sizewith reservation system
Counter)
- 35 students/lecture class, maximum 50
- 25 students/lab. or research class
(with more than 25 students should have
additional laboratory assistants)

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E. Support Facilities
·       Auditorium
·       Sports and recreational
·       Cafeteria/Canteen
·       Faculty Lounge
·       Student Lounge
VI.     Support Services
·    Guidance and Counseling
·    Placement Services
·    Medical
·    Dental
VII. Instructional Standards
a. Course syllabi for all subjects
b. Access to computers, CD
materials and internet
c. Admission and Retention Policy
d. Presence of Research with competent and qualified
staff.
Recommendation:

CHED-CAR Evaluation Team:

________________________________________ _______________________________________ ______________________________________

Conforme:
_______________________________________ ____________________________________ __________________________
(School Official) (Designation) (Date)

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