WESLEYAN UNIVERSITY- PHILIPPINES

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

SUMMARY OF COURSES TO BE TAKEN

BS in Hospitality Management –Specialized in Culinary and Kitchen Operations

Tourism and
Hospitality Core
A. Course Hrs Hrs.
Course Description Unit Pre-requisites
Name Lab. Lec.

Introduction to This course aims to enable students to

Tourism & recognize the importance of principles and
Hospitality history of tourism and hospitality. Topics 3 3
include the following: Principles of Tourism
and its aspects, Different forms of Tourism,
Hospitality and its assessments.

Risk Management The student will develop knowledge, skills

as applied to Safety, and values on the basic principles of personal
Security and hygiene, food safety and sanitation as applied
Sanitation in tourism and hospitality industry. Topics 3 3
include the following: compliance with
workplace hygiene procedures,
Establishment and maintenance of a safe and
secure workplace,
Implementation of occupational health and
safety procedures and performing basic First
Aid procedures.

Introduction to This course aims to enable students to

Tourism & recognize the thorough application of
Hospitality 2 principles and history of tourism and 3 3 THC 1
hospitality. Topics include the following:
Principles of Tourism and its aspects,
Different forms of Tourism, Hospitality and its
assessments and documentation.

Philippine Tourism This course presents comprehensive coverage 3 3 THC 3

Culture and of the major tourist destinations in the
Geography Philippines. Major discussions will be on
political structures and subdivisions,
geographical characteristics,
Major attractions, gastronomy, culture and
traditions of the various regions of the
country leading to the realization of the
potentials of the Tourism Industry of the
Philippines.

Tourism And This course will equip students with the 3 3 THC 3
Hospitality necessary skills to develop actual marketing
Marketing campaigns for a business within the tourism
and hospitality industry. Emphasis is on the
analysis of the market, its competition and its
product, preparation of a financial budget and
the development of short-term and long range
strategies to achieve desired profit through
 effective advertising, sales and an effective
public relations plan.

Professional This course describes the skills, knowledge 3 3

Development and and performance outcomes required to
Applied Ethics develop the ability of students to become
professionals in their field by understanding
the ideas of improving one’s personality and
ways on how they are going to be valued in
the business industry by means of presenting
their ideas like company meetings,
professional networking, interviews and
proposals.
Legal Aspects in The tourism and hospitality industry operates 3 3 THC 6
Tourism and within a comprehensive domestic and
Hospitality international, legal and regulatory framework.
This course examines this framework and
covers the key principles of law applicable to
hospitality, tourism and related industries.

Tourism and This course aims to enable the students to 3 3 THC 3

Hospitality Quality recognize and assess quality management
Service processes in a hospitality and tourism related
Management organization and evaluate departmental
processes and planning strategies.

This course describes the skills, knowledge

Entrepreneurship and performance outcomes required to plan 3 3 THC 8
in Tourism and and develop a feasible Business Plan by
Hospitality understanding the nature and scope of
entrepreneurship, scanning the market of
potential entrepreneurial venture
opportunities.

Multicultural This course describes skills, knowledge and 3 3

Diversity in performance outcomes required to manage
Workplace multicultural diversity in workplace that
covers organization’s diversity policy,
encouraging diversity within work teams and
upholding the benefits of a diverse workplace.

Hospitality Professional Core

Hrs. Hrs. Pre-requisites
Course Name Course Description Unit
Lab. Lec.
Kitchen Essential The students will learn theoretical 3 3 THC 2
and Basic Food knowledge and demonstrate practical
Preparation skills in basic food preparation and food
presentation in a commercial
establishment. Topics will include the
following: Application of basic techniques
of commercial cookery: application of
standard procedures for handling stuffs:
clean and maintain kitchen equipment’s
and utensils: organize and prepare food
products and meals; prepare and store
food in safe and hygienic manner; receive
and securely store in-coming goods;
 establish and maintain quality control in
food production; identify, prepare and
portion various meat; prepare and store
food in safe and hygienic manner; prepare
appetizers and salad, prepare soup, stock
and sauces, prepare vegetables eggs and
farinaceous dishes; present and display
food products.
Fundamentals in This course describe the skills, knowledge 3 3 THC 3
Lodging and performance outcomes required to
Operations explore and analyze the management and
practices of lodging operation and related
sales activities in the major operating and
support departments. It will also expose
the students of the unique aspect of
managing a service -based lodging
establishment delivered by diverse
employees and understanding of the
business and financial operation of the
lodging firm. The course introduces the
housekeeping department of a hotel and
lodging organization; organizational
structure; roles and responsibilities ;
function of the departments; equipment’s
and tools for housekeeping operations;
methods and procedures of cleaning
operations including linens, uniforms and
laundry service, general maintenance and
decoration of a hotel ; safety and
sanitation in housekeeping operations;
management of operation and record
keeping ; precautionary procedures;
guest safety and hotel assets, laboratory
includes actual exposure in housekeeping
operations.
Fundamentals in The students will learn the necessary 3 3 HPC 1
Food service knowledge, develop the various skills and
operations cultivate the proper attitudes needed for
the delivery of quality service of food and
beverage operation in hotel and
restaurants. Topics include the following:
Clean and tidy bar and food service areas:
develop and maintain F&B product
knowledge; manage the responsible
service of alcohol; prepare and serve
cocktails; prepare and serve non-alcoholic
beverage; provide a link between kitchen
and service area. Provide advice to
patrons on F & B services; provide F & B
services, provide room service; provide
silver service, take food orders and
provide courteous table service, manage
intoxicated person.

Applied Business This course describe the skills, knowledge 3 3 HPC 2

Tools and and performance outcomes required to
Technologies understand and operate relevant IT
(PMS) system that are used in the Hotel and
restaurant industry. Topics covered
include folio systems for the front office,
 POS system for F&B operation as well as
other computer and online system for
various department such as reservation,
finance, housekeeping, and the public
relations unit.
Foreign Language This course aims to train students to 3 3
1 develop basic conversational skills using a
foreign language.

Foreign Language This course aims to train students to 3 3 HPC 5

2 develop intermediate conversational
skills using a foreign language. Student
should be able to understand technical
jargon used in tourism industry
This course will develop knowledge, skills
Ergonomics and and attitudes in ensuring the work
Facilities Planning environment of the organization fits the
for Hospitality industry professional. Topics include:
 Planning and designing
workstations to create efficient
and effective workplace.
 Selecting work stations furnishing
to provide flexibility and 3 3 HPC 2 and 3
adaptability for workers
 Designing lighting for proper
illumination on work areas.
 Creating work areas where noise
is controlled for normal
operation
Supply Chain and This course describe the skills, knowledge 3 3 THC 8
Logistic and performance outcome required to
Management understanding the basic concepts on
managing the complete movement of
products or services in a supply chain
from the suppliers to the customer. It also
emphasizes on identifying the effects on
current and future trends in supply chain
management and on assessing the
processes and performances in a supply
chain to optimize processes into a
seamless, innovative and most cost-
effective way to help companies build a
competitive edge.
This course examines the principles of 3 3 THC 5
Introduction to conceptualizing, planning, managing and
MICE as Applied to evaluating meeting and events and
Hospitality festivals management. Topics include the
significance of convention and events in
tourism, events design, project
management, methods and evaluation,
physical requirements, organizing,
promotion and scholarship. This is an
integration course that applies all the
principles of conceptualization or
management and foundation tourism and
hospitality courses.
This course describe the skills, 3 3 4th year standing
Research In knowledge, and performance outcomes
Hospitality required to develop a research
orientation among students and to
acquaint them with fundamentals of
research methods like quantitative,
qualitative, or mixed methods research
approaches that will lead in a production
of a good, timely and relevant research
study.
 Major Courses/Specialization
Course Name Course Description Unit Hrs. Hrs. Pre-requisites
Lab. Lec.
Fundamentals of This is a basic course on food preparation. It 3 3 2 HPC 1
Culinary Arts aims to develop learning on the fundamentals of
the culinary arts, highlighting fundamental
principles and skills on different food
preparation. A variety of cooking methods and
techniques, plus sanitation and safety principles
are reinforced using commercial food
production tools and equipment. Culinary arts
basics and foundations, including classic knife
cuts, mother sauces, soups, basic cooking
methods, terminology, equipment,
measurements, culinary math and ingredients is
covered.

This course deals with the study of preparation 3 3 CKO 1

Philippine and aesthetic presentation of Filipino dishes
Regional Cuisine especially regional specialties. It also includes
the study of techniques used in the preparation
of Filipino dishes with emphasis on regional
cuisine.
This course covers the skill of presenting food 3 3 CKO 1
Food styling and for both traditional and new media an
Design indispensable in the modern food workplace. It
provides the students with critical knowledge of
the industry, workflow and fundamental
techniques.

This course is a study of the fundamentals of 3 3 CKO 1

Bread and Pastry baking including dough, quick breads, pies,
Production 1 cakes, cookies, tarts and basic items made in
bakery. Topics include baking terminology, tool
and equipment use, formula conversions,
functions of ingredients, and the use of proper
flours.

Bread and Pastry This course is designed to give the student 3 3 CKO 1
Production 2 advanced knowledge, skills and understanding
of baking methods and techniques as done a
restaurant setting. Topics covered are yeast
breads, quick breads, cakes, pies, cookies,
various pastries, desserts and dessert sauces.

This course deals with the basic knowledge and 3 3 2 CKO 4

Asian Cuisine skills in the presentation of Asian Cuisine. This
will give students the idea, on how these
cuisines were developed and the techniques on
how to prepare different dishes with the one of
specialized tools.
Classical French This course provides an in-depth study of the CKO 5
Cuisine foundation of classic cookery as we know it
today. Classical techniques in the preparation of
foods and the selection of the historical menu of
the French cuisines and other European cuisines

Garde Manger This course provides with skills and knowledge CKO 5
of the organization, equipment and
 responsibilities of the “cold kitchen”. Students
are introduced to and prepare cold hors d
oeuvres, sandwiches, salads, as well as basic
charcuterie items while focusing on the total
utilization of product. Reception foods and
buffet arrangements are introduced. Students
must pass a written and practical exam.

Business Management Courses

Operations This course introduces students to the scope of 3 3 4TH year standing
Management in the hotel and tourism industry and the
Hospitality and organizational structure and operational
Tourism mechanics of how the departments within hotel
and tourism businesses function. Emphasis is
placed on the role of operations management as
an element of corporate strategy.
Strategic Using a strategic approach, students will analyze 3 3 3rd year standing
Management current management theories relevant to the
international hotel and tourism industry. Key
issues include the application of strategic
management processes, competitive advantage,
and sustainability, risk management, investing
in innovative competencies, effective
operational practice, internal and external
environments, and creating economic value.

General Education Courses

Undestanding the The course deals with the nature of identity, as

self well as the factors and the forces that affects the
development and maintenance of personal
identity.
The directive to know oneself has inpired
countless and varied ways to comply. Among
the questions that everyone has had to grapple
with at one time or other is "Who am I?" At no
other period is this question asked more
urgently than in adolescence - traditionally
believed to be a time to vulnerability and great
possibilities. Issues of self and identity are
among the most critical fot the young.
This course is intended to facilitate the 3 3   NONE
exploration of the issues and concerns
regarding self and identity to arrive at a better
understanding of one's self. It strives to meet
this goal by stressing the integration of the
personal with the academic - contextualizing
matters discussed in the classroom and in the
everyday experiences of students - making for
the better learning, generating a new
appreciation for the learning process, and
developing a more critical and reflective
attitude while enabling them to manage and
improve their selves to attain a better qaulity of
life.
Purposive Purposive communication is about writing, 3   3 NONE
Communication speaking and presenting to different audiences
and for various purposes.
Purposive communication is a three-unit course
 that develops student's communicative
competence and enhances their cultural and
intercultural awareness through multimodal
task that provide them opportunities by
communicating effectively and appropriately to
a multicultural audiences in a local or global
context. It equips students with tools for critical
evaluation of a variety of text and focuses on the
power of language and the impact of image to
emphasize the importance of conveying
messages responsibly. The knowledge, skills
and insights that students gains from this
courses may be used in their other academic
endeavors, their chosen discipline, and their
future careers, as they compose and produce
relevant oral, written, audio visual, and/or web
based output for various purposes.
Reading s in The course analyzes Philippine History from
Philippine multiple perspectives through the lens of
History selected primary sources coming from various
disciplines and of different genres. Students are
given opportunities to analyze the author's
background and main arguments, compare
different point of view, identity biases and
examine the evidences presented in the
document. The discussions will tackle
traditional topics in history and other
interdisciplinary themes that will deepen and
broaden their understanding of Philippine 3   3 NONE
political, economic, cultural, social, scientific and
religious history. Priority is given to primary
materials that could help students develop their
analytical and communication skills. The end
goal is to develop the historical and critical
consequences of the students so that they will
become versatile, articulate, broad-minded, and
morally upright and responsible citizen.
This includes mandatory topics on the
Philippines constitution, agrarian reform and
taxation.
Mathematics in This course deals with nature of mathematics, 3   3 NONE
the Modern appreciation of its practical, intellectual, and
World aesthetic dimensions and application of
mathematics tools in daily life.
The course begins with an introduction of the
nature of mathematics as an exploration of
patterns and as an application of inductive and
deductive reasoning. By exploring these topics,
students are encouraged to go beyond the
typical understanding of mathematics as a
merely a set of formulas but as a source of
aesthetic in patterns of nature, for example and
a rich language in itself governed by logic and
reasoning.
The course then proceeds to survey ways in
which mathematics provides a tool for
understanding and dealing with various aspects
of present day living such as managing personal
finances, making social choices, appreciating
geometrics design, understanding codes use in
data transmission and security and dividing
 limited resources fairly. These aspects will
provide opportunities for actually doing
mathematics in a broad range of exercises that
bring out various dimensions of mathematics as
a way of knowing, and test the students
understanding and capacity.
Art Appreciation Art Appreciation is a three unit course that
develops student's ability to appreciate, analyze
and critique works of art. Through
interdisciplinary and multi modal approaches,
this courses equips students with a broad
knowledge of the practical, philosophical, and
social relevance of the arts. The course also
develops students' competency in researching 3   3 NONE
and curating art as well as conceptualizing,
mounting, and evaluating art production. The
course develop student's genuine appreciation
for Philippine arts by providing them
opportunities to explore the diversity and
richness and their rootedness in Filipino
culture.
Rizal's Life and As mandated by Republic Act 1425, this course
Works covers the life and works of the country's
national hero, Jose Rizal. Among the topics
covered are Rizal's biography and his writings, 3   3 NONE
particularly the novels Noli Me Tangere and El
Filibusterismo, some of his essays, and various
correspondences.
Science, The course deals with interactions between
Technology and science and technology and social, cultural,
Society political, and economic contexts that shape and
shaped by them.
This interdisciplinary course engages students
to confront the realities brought about by
science and technology in society. Such realities
pervade the personal, the public, and the global
aspects of our living and are integral to human
development. Scientific knowledge and
3   3 NONE
technological development happen in the
context of society with all its socio-political,
cultural, economic, and philosophical
underpinnings at play. This course seeks to
instill reflective knowledge in the students that
they are able to live the good life and display
ethical decision making in the face of scientific
and technological advancement.
This course includes mandatory topics on
climate change and environmental awareness.
Contemporary This course introduces students to the 3   3 NONE
World contemporary world by examining the
multifaceted phenomenon of globalization.
Using various disciplines of the social sciences,
it examines the economic, social, political,
technological, and the other transformations
that have created an increasing awareness of
the interconnectedness of peoples and places
around the globe.
To this end, the course provides an overview of
the various debates in global governance,
development, and sustainability. Beyond
exposing the student to the world outside the
 Philippines, it seeks to inculcate a sense of
global citizenship and global ethical
responsibility.
Ethics "Ethic deals with principles of ethical behavior
in modern society at the level of the person,
society, and in interaction with the environment
and other shared resources.
3   3 NONE
Principles of ethical behavior in modern society
at the level of the person, society, and in
interaction with the environment and other
shared resources.
Kontekswalisado Ang KOMFIL ay isang praktikal na kursong
ng nagpapalawak at nagpapalalim sa
Komunikasyon sa kontekstwalisadong komunikasyon sa wikang
Filipino Filipino ng mga mamamayang Pilipino sa kani-
(KOMFIL) kanilang mga komunidad sa partikular, at sa
buong lipunang Pilipino sa pangkalahatan.
3   3 NONE
Nakatuon ang kursong ito sa makrokasanayang
pakikinig at pagsasalita, gayundin sa kasanayan
sa paggamit ng iba't ibang tradisyonal at
modernong midya na makabuluhan sa
kontekstong Pilipino sa iba't ibang antas at
larangan.
Filipino sa Iba't Ang FILDISay isang praktikal na kursong
Ibang Disiplina nagpapalawak at nagpapalalim sa kasanayan sa
(FILDIS) malalim at mapanuring pagbasa, pagsulat at
pananaliksik sa wikang Filipino sa iba't ibang
laranga, sa konteksto ng kontemporaryonh
sitwasyon at mga pangangailangan ng bansa at
ng mga mamamayang Pilipino. Nakatuon ang
kursongito sa makrokasanayang pagbasa at
pagsulat, gamit ang mga makabuluhang
pananaliksik sa wikang Filipino bilang lunsuran
3   3 NONE
ng pagsasagawa ng pananaliksik (mula sa
pangangalap ng datos at pagsulat ng borador ng
pananaliksik hanggang sa publikasyon at/o
presentasyon nito) na naka ugat sa mga
suliranin at realidad ng mga komunidad ng mga
mamamayan sa bansa at maging sa komunidad
ng mga Pilipino sa iba pang bansa. Saklaw rin ng
kursong ito ang paglinang sa kasanayang
pagsasalita, partiular sa presentasyon ng
pananaliksik sa iba't ibang porma at venue.
Dalumat ng/sa Ito ay isang maagwat na kursong nagpapalawak
Filipino at nagpapalalim sa kasanayan sa ilalim na
(DALUMATFIL) pagbasa, pagsulat at pananaliksik sa wikang
Filipino sa iba't ibang larangan, sa konteksto ng
kontemporaryong sitwasyon at mga
pangangailangan ng bansa at ng mga
mamamayang Pilipino. Partikular na nakatuon
ang kursong ito sa mga makrokasanayang
pagbasa at pagsulat, gamit ang mga 3   3 NONE
makabuluhang pananaliksik sa wikang Filipino,
bilang lunsuran ng pagpapalawak at
pagpapalalim sa kasanayan, kakayahan at
kamalayan ng mga estudyante na malikhain at
mapanuring makapagdalumat o maka teorya sa
wikang Filipino, batay sa mga piling local at
dayuhang konsepto at teorya na akma sa
konteksto ng komunidad at bansa
General Education Courses Electives
Hrs Hrs
Course Name Unit Pre-requisites
Course Description Lab Lec
Interrelationships among components of the
Environmental natural world; environmental problems, their 3   3 NONE
Science causes, associated risks, preventive measures and
other solutions.
New forms in art, music and literature arising
Philippine Popular from opportunities and demands of mass 3   3 NONE
Culture audiences, markets and mass media, and their
social economic and political contexts.
An Introduction to the basic concepts in Sociology
and Anthropology stressing man's
interrelationship with other men and also his
Gender and
environment, Basic to the course is the study of 3   3 NONE
Society/Culture
culture and social change.
Gender as a social construction, its role in and
inpact on different facets of societal life.

National Service Training Program

Uni Hrs Hrs
Course Name Pre-requisites
Course Description t Lab Lec
This course is one of the components of NSTP or known
NSTP 1 also as RA-9163. It is a course aimed at enhancing the civic 3   3  
consciousness of the youth and students developng them
the values like service and patriotism.

The National Service Training Program (NSTP) seeks to

instill civic consciousness and defense preparedness in the
NSTP 2 youth by developing their values of community service and 3   3 NSTP 1
patriotism. It involves the implementation of the Civic
Welfare Training Service (CWTS), which seeks to instill the
value of social action in their lives and the capability of
marginalized communities to respond to their needs.

Physical Education
Uni Hrs Hrs
Course Name Pre-requisites
Course Description t Lab Lec

This course with the basic principles and techniques of

Physical Fitness self-testing activities like gymnastics for physical and 2   2  
mental fitness of an individual. Appreciation of values and
importance of physical fitness attained is emphasized.
This deals with the fundamentals, concepts and nature of
Rhythmic rhythmic activities. It includes the application of Physical
2   2
Activities techniques of movement in wholesome activities and in Fitness
simple dances.
 This course deals with the fundamentals and nature of
Individual/Dual different games and sport. It also includes the application Rhythmic
of the fundamentals through active participation; 2   2
Sport Activities
develeopment of sportsmanship, participation in
intramural management, etc.

This course aims to develop among students creativeness

and physical and mental fitness. The use of available
recreational facilities to the school and the community will Individual/Dua
Team Sport 2   2
be fully utilized, such as Baseball, Basketball, Softball and l Sport
etc. (Team sports) Patintero, Bingo, Scrabble, Domino
Cards and etc (Games).

Christian Education
Uni Hrs Hrs
Course Name Pre-requisites
Course Description t Lab Lec

This course introduces the Methodist traditions that

Chrisstian inspire Wesleyan University Philippines as a Christian
institution of learning in consonance with its Vision 3   3 NONE
Spirituality
Statement. The life and teachings of John Wesley on
Christian spiritually will be given particular attention and
how these can be appropriated to the present context.

This course is a study of basic Christian beliefs such as

those stated in the Apostles' Creed from a biblical
Experiencing perspective in order for learners to consider establishing a Chrisstian
personal relationship with Gid. The teaching-learning 3   3
Christian Faith Spirituality
sessions will consist of a viriety of experiences, using
Gardner's theory of multiple intelligences as a pedagogical
approach.
This course will present the Social Principles of the church
Tranforming with the goal of engaging the students to work for the Experiencing
transformation of society by concretely addressing 3   3
Society Christian Faith
contemporary social issues through social advocacies,
social action, and social reform.