Republic of the Philippines

Technical Education and Skills Development Authority

Caraga Region
SIARGAO ISLAND INSTITUTE OF TECHNOLOGY
Barangay 12, Poblacion Dapa, Siargao Island Surigao del Norte

CURRICULUM

PQF Level 5
(Diploma) Program
In

3-YEAR HOTEL & TOURISM TECHNOLOGY

Ladderized Program Leading to BS in Tourism Management

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 ‘

A. Program Title

The PQF Level 5 (Diploma) Program described herein shall be called Diploma in 3-Year Hotel
and Tourism Technology , a ladderized program leading to BS in Tourism Management.

B. Institutional Profile

Quick Facts

Legal Basis : COMPANY REG. NO. HN095 - 00042

Date Established : February 9, 1996
Total Land Area : 7,556 square meters
Total Floor Area : 4
Total Number of Buildings : 3
Year Operationalized : 1996
Status of Ownership : Certificate of Title
Contact Nos. : 09198739694
Total No. of Non-Teaching Staff : 27
Total No. of Teaching Staff : 32
Total No. of Job Order Personnel : 0

It was in the summer of 1995 when the idea of putting up a school for the welfare of poor
but deserving students in Siargao and Bucas Grande Islands, Surigao del Norte came about. It
was a brainchild of then Department of Education, Culture and Sports (DECS) – Caraga Regional
Director Dr. Sol Matugas. The school, which came to be known as the Siargao Island Institute of
Technology (SIIT) was born with the help of the director's son Francisco Jose Matugas, plus the
financial support of the Siargao Foundation set up by her husband, former Surigao del Norte
Governor Francisco Matugas.
Harnessing her expertise in documentation, in compliance with permit application
requirements, and in the installation of all necessary equipment and facilities prescribed by
the Commission on Higher Education (CHED), Dr. Matugas easily obtained permits to offer
Bachelor in Elementary Education (BEEd), Bachelor in Secondary Education (BSEd) and
Associate in Computer Science courses by June 1996.
Classes during its first year of operation were held in three classrooms at Gerona
Building along Sto. Nino Street in Dapa, Surigao del Norte. The late Dr. Genevieve Guda was
designated as the School Director. With her were three full-time teachers Raul de Castro, Jr.,
Jonathan Etcuban and Rey Baquirquir from Cebu City. Part-time teachers from the island were
also hired to complement the teaching staff.
In just a matter of eight years since it opened with only 148 students, SIIT’s enrolment
quadrupled to over 500 students by 2003. The phenomenal growth in enrolment was brought
about by the expansion of course offerings. This then required the opening of additional
classrooms in two more buildings along Sto. Nino Street.
On March 20, 1998, the first Commencement Exercises were held for the 15 graduates of
its two-year Associate in Computer Science course. Technical Education and Skills Development
Authority (TESDA) Regional Director Enrique Einar was the commencement speaker.

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 The year 2000 marked a new milestone in the history of SIIT, when the government
granted recognition to its two-year Computer Secretarial course. With an initial enrollment of
only 15 students, it did not take long for the new program to attract about 50 students. It was also
during this year when the first batch of candidates for graduation from the baccalaureate degrees
received their diplomas. Twelve students graduated with the degree of BSEd and 43 graduated
with the degree of BSEEd. The candidates took pride in having Regional Director Joanna Cuenca
of the Commission on Higher Education (CHED), Caraga Region, as their commencement
speaker.
By 2003, permits were issued allowing SIIT to offer two new four-year courses, Bachelor of
Science in Office Administration (BSOA) and Bachelor of Science in Criminology (BSCrim).
Two thousand five was yet another turning point in the history of the institute when the
construction of the new Don Mariano Matugas building was completed. The availability of more
classrooms, new equipment, laboratory and other facilities, including an Internet facility,
encouraged more students to study at SIIT, which resulted in an increase of enrolment from 500
to almost 700 during the first semester of academic year 2005-2006.
Despite the continuing economic downturn that heavily affected enrolment of other tertiary
schools with higher tuition fees, SIIT’s enrolment continually grew due to the opening of more
academic programs, such as the Bachelor of Science in Computer Science (BSCS), Bachelor of
Science in Information Technology (BSIT), majors in Biology, Chemistry, and Physics for BSEd,
plus the two-year Licensed Practical Nursing Course (LPN), which is duly accredited by TESDA.
Other schools’ loss became SIIT’s gain because students who could no longer afford their tuition
fees had to turn to SIIT as a fallback for their continued studies

Organizational Culture and Values

SIARGAO ISLAND INSTITUTE OF TECHNOLOGY is imbued with the following

culture and values:

- Excellence
- Respect
- Integrity
- Diversity
- Service
- Spirituality

Vision

A leading academic institution trailblazing global competence and high moral values
in Siargao Island.

Mission

To achieve this vision, SIIT commits itself to:

 Render excellent educational service to contribute to the socio economic growth of
Siargao Island.
 Develop innovations in Education to produce well rounded, highly competitive and
transformative individuals.
 Uphold SIIT core values in all its undertakings in technology of social change.

Programs Offered and Registered Programs under the Unified TVET Programs
Registration and Accreditation System (UTPRAS)

Diploma/PQF Level 5 Programs

1. Three-Year Diploma in Information Technology

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 2. Three-Year Diploma in Public Safety Management

Competency-Based Curriculum
1. BookKeeping NC III
2. Driving NC II
3. Housekeeping NC II (process for re application)
4. Security Services NC II

C. Program Description

Hotel and Tourism Technology is a 3-year diploma course designed and related to the
fields of Hospitality and Tourism Education will equip students with competencies that are
needed to execute operational tasks and management functions in accommodation, food and
beverage service, tourism planning and product development, events planning, transportation
services, travel and tour operations and other emerging sectors of hospitality and tourism
industry.
After completing the program, the curriculum defined the specific areas of learning and
provides an exit point where trainee will be eligible for employment at a particular level based on
the Philippine Qualification Framework. The student would also earn a Diploma in Hotel and
Tourism Technology that would ensure him/her to get a job with higher pay and greater task in
the hierarchy of command and responsibility. Given the opportune time to pursue higher
education, the subjects can be credited to any Bachelor’s degree related with Hospitality and
Tourism courses.
This is a ladderized program leading to Bachelor of Science in Tourism Management.

Program Educational Objectives:

After leaving the institution, the graduates will be able to:

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

2. Observe and perform risk mitigation services

3. Manage and market a service oriented business organization

4. Utilize various communication channels proficiently in dealing with guests and

colleagues

5. Plan, implement and monitor tours and sales activities

6. Research, Plan and conduct various tour guiding activities

7. Plan, Organize, implement, evaluate develop MICE activities, Tourism sites and
attractions.

8. Produce food products and services complying with enterprise standards

9. Apply management skills in F and B Service and Operations and manage the operations
seamlessly based on industry standards.

10. Perform and Provide Full Guest cycle services for front office

11. Perform and maintain various housekeeping services for guest and facility operations

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D. Specific Job Titles for Graduates

The scope of practice of the graduate of the diploma in Hotel, Restaurant and Tourism
Management program as defined in the PQF Level 5 descriptor is an advanced Professional
Senior Manager.

Since various qualifications are integrated in the curriculum, a graduate of the program is
multi skilled. Specifically, a graduate is qualified to be:

SECTORS AREAS CAREER OPPORTUNITIES

Travel Air, Cruise Ships, Rail, - Reservation Agents
Coach, Automobile, - Ground Handling Personnel
Tour and Travel - Flight Attendant
Operations - Customer Service
Representative
- Domestic Travel Counselor
- Tour Planner
- Tour Guide
- Reservationist
- Travel Representative
- Travel Promotions Staff
- Package Tour Coordinator
- Ticketing Manager
Accommodation Front Office, Sales and - Sales Representative
Marketing - Reservations Clerk
- Front Office Staff
Assembly and Event Meetings, Conventions, - Meeting/Event Personnel
Management Expositions - Event’s Organizer
Restaurants and Food Fine Dining, Quick Dining Room Positions
Service Service, Casual - Cashier
Restaurants, Managed - Restaurant Steward
Services, Catering - Waiter/Food Attendant
Beverages - Waiter
- Restaurant Manager
Accommodation Hotel, Integrated Resort, Housekeeping Positions
Services Inn, Serviced Residences, - Room Attendant
Condotel/Apartelle, Bed - Room Assistant
and Breakfast, Lodging - Cabin Steward
House - Housekeeping Attendant
- Room Steward
- Floor Supervisor
- Housekeeper
- Bell Captain
- Room Inspector
- Laundry Supervisor
Front Office Positions
- Receptionist
- Lobby Greeter
- Front Office Attendant
- Airport Representative
- Reservation Clerk

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 - Front Office Manager
- Room Division Manager
-

E. Program Learning Outcomes (PLOs)

1. Apply knowledge of mathematics, science, technology fundamentals, and a technology

specialization to defined and applied technology procedures, processes, systems, or
methodologies. In aid of systems design addressing identified technology problems,
conduct the following: identify problems, conduct researches, investigations and
experiments, and come up with conclusions and solutions;
2. Select and apply appropriate techniques, resources, and modern technology and IT tools,
including, but not limited to, prediction and modeling, to broadly defined technology-
related activities, with an understanding of the limitations;
3. Communicate effectively on broadly defined technology-related activities with the
technology affiliated community and with the society at large, by being able to
comprehend and write effective reports and design documentation, make effective
presentations, and give and receive clear instructions;
4. Demonstrate understanding of the societal, health, safety, legal, and cultural issues and
the consequent responsibilities relevant to technology practice;
5. Understand the impact of technology solutions in a societal and environmental context,
and demonstrate knowledge of and need for sustainable development;
6. Apply professional ethics and responsibilities and norms of technology practice;
7. Function effectively as an individual and as a member of diverse technical teams
8. Demonstrate knowledge and understanding of technology principles and apply these to
one's own work, as a member and leader in a team and to manage projects in
multidisciplinary environments;
9. Recognize the need for, and have the ability to engage in independent and lifelong
learning in specialized technologies;
10. Lead and present ideas and practical suggestions to appropriate people on how
improvements could be made;
11. Evaluate the application of Critical Thinking (Higher Order Thinking Skills) and adjust
Problem Solving Techniques;
12. Manage and evaluate workplace policies and procedures relevant to the workplace;
13. Develop systems in managing and maintaining information;
14. Shape and sustain strategic thinking and attitudes towards the common good;
15. Establish, manage, and sustain OHS programs relevant to the workplace;
16. Develop high-performing entrepreneurs; and
17. Demonstrate the sense of patriotism both in the national and global milieu.

F. Program Duration
This is a 3-year program consisting of 6 semesters. A 720-hour On-the-Job Training is a
requirement for completing the program.
1 Semester = 18 weeks
Credit Unit:
Lecture : 1 hour = 1 unit
Laboratory : 3 hours = 1 unit

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 OJT : 60 hours = 1 unit

G. Program Framework

H. Curriculum Outline

3-Year Diploma in Hotel and Tourism Technology

(Leading to Bachelor of Science in Tourism Management)
(December, 2020)
RXIII DP 004 s. 2018

FIRST YEAR, 1st Semester (August - December)

PRE-
Covered LE UNIT
COURSE NTH LAB REQUI
Qualification C S
SITE
Tour1 Tourism and Hospitality
1 54 3 3 None
GE1-Understanding the Self 54 3 3 None
GE2-Purposive Customer None
Communication Services NCII 210 3 6 9
GE3-Mathematics in the None
Modern World 54 3 3
GE4-Art Appreciation 54 3 3 None
GE7 Ethics 54 3 3 None
ITED 101/101L Computer Animation NC None
Operations with Animation II 496 3 6 9
PE1 Physical Fitness 36 2 2 None
NSTP 1 (CWTS) 54 3 3 None

TOTAL 1030 38

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FIRST YEAR, 2nd Semester
COVERED PRE-
UNIT
COURSE QUALIFICATIO NTH LEC LAB REQUI
N S
SITE
GE5 Science Technology and
54 3 3
Society
GE 6 Readings in Philippine 3
54 3
History
Tour Travel and Tour Travel Services
250 3 6
Management NC II 9
Tour 2 Risk Management as
Security
Applied to Safety, Security and 277 3 6 9
Services NCII
Sanitation
Tour3 Tourism and Hospitality
54 Tour1
II 3 3
PE2- Rhythmic Activities 36 2 2 PE1
NSTP 2 (CWTS) 54 3 3 NSTP1
TOTAL 779 32

SECOND YEAR, 1st Semester

PRE-
Covered UNI
COURSE NTH LEC LAB REQUIS
Qualification T
ITE
Tour Elec1 Front Office Front Office
436 3 3 6
Operations Services NC II
GE10 Environmental Science 54 3 3
Tour5 Quality Service
Management in Tourism and 54 3 3
Hospitality
Tour6 Philippine Culture and
54 3 3
Tourism Geography
Tour8 Sustainable Tourism 54 3 3
Tou9 Tour Guiding and Tour Guiding
250 3 3 6
Escorting Services NC II
PE3-Individul/Dual Sports & PE 1 and
36 2 2
Games PE 2
TOTAL 1046 29

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SECOND YEAR, 2nd Semester
COVERED PRE-
COURSE NTH LEC LAB UNIT
QUALIFICATION REQUISITE
Tour4 Global Tourism,
54 3 3 Tour6
Geography and Culture
Tour12 Tourism Policy 3
54 3
Planning and Development
Tour Elec4 Agritourism 54 3 3
ABM Elec2 Fundamentals of
Bookkeeping
Accounting, Business 346 3 6 9
NC III
Management
FL1 Foreign Language 3
54 3
( Spanish)
Tour26 Transportation
Management (Covers Land, 172 3 6 9
Air and Sea) Driving NC II
PE 4 - Team Sports and PE1,PE2,
36 2 2
Games PE3,
Tour Elec2 Accommodation Housekeeping NC
490 3 6 9
Operations & Management II
TOTAL 1224 32

SECOND YEAR, Summer

PRE-
COURSE Covered Qualification NTH LEC LAB UNIT REQUISIT
E
320
hour 3 3 6 2nd year
Internship 1 s standing

THIRD YEAR, 1st Semester (June - October)

PRE-
Covered UNIT
COURSE NTH LEC LAB REQUISI
Qualification
TE
Tour11 Applied Business Tools
54 3 3
and Technologies (GDS) w/ LAB
Tour14 Introduction to Meetings, Events
Incentives, Conferences and Management 162 3 6 9
Events Management (MICE) NC III
Tour25 Entrepreneurship in
54 3 3
Tourism and Hospitality
Tour29 Micro Perspective in
54 1 3
Tourism and Hospitality
Tour Elec3 Specialized Food and FBS NC
336 3 6 9
Beverage Service Operations II/NC III
Tourism
Tour20 Tourism and Hospitality
Promotion 126 3 6 9
Marketing
Services NCII
TOTAL 786 36

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THIRD YEAR, 2nd Semester
UNI PRE-
COURSE Covered Qualification NTH LEC LAB
T REQUISITE
Internship 2 320 3 3 6 2nd year

*EVERY 60 hours OJT is equivalent to 1 unit

Summary of Credits

COURSE LEC LAB UNITS

1. General Education Courses (Core)
GE1-Understanding the Self 3 0 3
GE2-Purposive Communication 3 0 3
GE3-Mathematics in the Modern World 3 0 3
GE4- Art Appreciation 3 0 3
GE5- Science Technology and Society 3 0 3
GE6- Readings in Philippine History 3 0 3
GE7-Ethics 3 0 3
GE10 Environmental Science 3 3
24
2. General Education Courses (Mandated)
NSTP1-(CWTS) 3 3
NSTP2-(CWTS) 3 0 3
PE 1 - Physical Fitness 2 2
PE 2 – Fundamentals of Rhythmic Activities 2 2
PE 3 - Individual/Dual Sports & Games 2 0 2
PE 4 - Team Sports and Games 2 0 2
14
3. Business and Management Education Courses
ABM Elec2 Fundamentals of Accounting, Business Management 3 0 3
3
4. Tourism and Hospitality Core
Tour1 Tourism and Hospitality1 3 0 3
Tour2 Risk Management as Applied to Safety, Security and
Sanitation 3 0 3
Tour3 Tourism and Hospitality2 3 0 3
Tour5-Quality Service Management in Tourism and Hospitality 3 0 3
Tour6-Philippine Tourism, Geography and Culture 3 0 3
Tour20 Tourism and Hospitality Marketing 3 3
Tour25-Entrepreneurship in Tourism and Hospitality 3 0 3
Tour 29-Micro Perspective of Tourism and Hospitality 3 0 3
24
5. Tourism Professional Courses
Tour4 Global Culture and Tourism Geography 3 3
Tour8 Sustainable Tourism 3 3
Tour26 Transportation Management (covers land, air and sea) 3 3
Tour12 Tourism Policy Planning and Development 3 3
Tour Tour and Travel Management 3 3

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Tour11 Applied Business Tools and Technologies (GDS with
LAB) 2 1 3
18
5. Hospitality Professional Courses
Tour14 - Introduction to MICE 3 0 3
FL Foreign Language 1 3 0 3
FL2 Foreign Language 2 3 0 3
9
6. Tourism Management Electives
Tour Elec4 Agritourism 3 0 3
Tour9 Tour guiding and Escorting 3 3
Tour Elec3 Specialized Food and Beverage Service Operations 3 3
9
7. Hospitality Management Electives
Tour Elec1 Front Office Operations 3 3
Tour Elec2 Accommodation Operations and Management 3 3
6
8. Institutional Courses
ITED 101/101L Computer Operations with Animation 2 1 3
3
9. TVET Courses
Customer Services NC II 6 6
Animation NC II 6 6
Attraction, Themeparks Operation NCII 6 6
Book Keeping NCIII 6 6
Front Office Services NCII 6 6
Tour guiding Services NCII 6 6
Driving NC II 6 6
Events Management NCIII 6 6
Food and Beverage Services NC III 6 6
Tourism Promotions Services NC II 6 6
Housekeeping NCII 6 6
Visual Graphics NCII 6 6
72
10. Practicum
SIT1 - SIT/OJT1 320 6
SIT1 - SIT/OJT1 320 6
12

SUMMARY:
1. General Education Courses (Core) 24

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 2. General Education Courses (Mandated) 14
3. Business and Management Education Courses 3
4. Tourism and Hospitality Core 24
5. Tourism Professional Courses 18
6. Hospitality Professional Courses 9
7. Tourism Management Electives 9
8. Hospitality Management Electives 6
9. Institutional Courses 3
10. TVET Courses 72
11. SIT 12
GRAND TOTAL 194

I. Course Specifications

1. General Education Core Courses

Course Name GE1 - Understanding the Self
Course Description The course deals with the nature of identity, as well as
the factors and forces that affect the development and
maintenance of personal identity. This course is intended to
facilitate the exploration of the issue and concerns regarding
self and identity to arrive at a better understanding of oneself.
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 better learning, generating a new
appreciation for the learning process, and developing a more
critical and reflective attitude while enabling them to manage
their selves to attain a better quality of life.
This course is divided into three parts: The first part
seeks to understand the construct of the self from various
disciplinal perspective like sociology, anthropology and
psychology- as well as the more traditional division between
the East and West – each seeking to provide answers to
difficult but essential question of “What is the self?” and
raising, among others, the question: “Is there even such a
construct of the self?”
The second part explores some of the various aspects that
make up the self, such as the biological, material and digital
self. The third part identifies three areas of concern for young
students: learning, goal setting, and managing stress. It also
provides a more practical application of the concepts
discussed in the course and enables them the hands-on
experience of developing self-help plans for self-regulated
learning, goal setting, and self-care
This course includes the mandatory topics on Family
Planning and Population Education.
Number of Units for Lecture and
3 hours lecture
Laboratory
Number of Contact Hours per
3 hours per week
Week
Prerequisite None
Program Learning Outcome PLO3. Communicate effectively on broadly defined

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 technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions
PLO 4. Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice
PLO 9. Recognize the need for, and have the ability to engage
in independent and lifelong learning in specialized
technologies
Course Outcome 1. Discuss the different representations and
conceptualizations of the self from various disciplinal
perspective
2. Compare and contrast how the self has been represented
across different disciplines and perspectives
3. Examine the different influences, factors, and forces that
shape the self
4. Demonstrate critical and reflective thought in analyzing
the development of oneself and identity by developing a
theory of the self
5. Illustrate the different aspect of self and identity
6. Demonstrate critical, reflective thought in integrating the
various aspects of self and identity
7. Identify the different forces and institutions that impact
the development of various aspects of self and identity
8. Examine oneself against the different aspects of self
being discussed in class
9. Discuss the theoretical underpinnings for how to manage
and care for the different aspect of the self
10. Identify new skills and learning for better managing of
oneself and behaviors
11. Apply new skills to one’s self and functioning for a better
quality of life
Course Outline I. Introduction to Course

II. The Self from Various Perspectives

A. Philosophy
 Socrates, Plato and Augustine to Descartes, Locke,
Hume, Kant, Freud, Ryle, Churchland and Merleau-
Ponty all try to answer the question who are you?
B. Sociology
 The self as a product of modern society among other
constructions
 Mead and the social self
C. Anthropology
 The self and person in contemporary anthropology
 The self-embedded
 in culture
D. Psychology
 The self as a cognitive construction: William James and
the Me-Self; I-Self
- Global vs. Differentiated Models
- Real and Ideal Self-Concept
- Multiple vs. Unified Selves
- True vs. False Selves
 The Self as Proactive and Agentic

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E. The Self in Western and Oriental/Eastern Thought
 Individualistic vs. Collective Self
 The social construction of self in Western thought
 The Self as embedded in relationships and through
spiritual development in Confucian thought

III. Unpacking the Self

A. THE PHYSICAL SELF- The Self as Impacted by the

Body
 The impact of culture on body image and self-esteem:
The importance of beauty
B. SEXUAL SELF
 Development of Secondary Sex Characteristic and the
Human Reproductive System
 Discussing the Erogenous Zones
 Understanding the Human Sexual Response
- The Basic Biology of Sexual Behavior
- Understanding the Chemistry of Lust, Love and
Attachment
- The Psychological Aspect: What turns people on:
The Phases of Sexual Response
 The diversity of sexual behavior, solitary,
heterosexual, homosexual, and bisexual, transsexual
 Sexually Transmitted Diseases (STD’s)
 Methods of Contraception (Natural and Artificial)

C. THE MATERIAL/ECONOMIC SELF:

 I shop, therefore I am: I have therefore I am?
 Shaping the way we see ourselves: The role of
consumer culture of our sense of self and identity
D. THE SPIRITUAL SELF: The practice of religion: belief
of supernatural being and power
 The Concept of “Dungan”- spirit or soul
 Rituals and Ceremonies:
- The Function of Rituals
- Rituals and Ceremonies
- Religion, Magic, And Witchcraft
 Finding and Creating Meaning
- Three ways of discovering meaning in life
E. THE POLITICAL SELF
 Developing a Filipino Identity: Values, Traits,
Community and Institutional Factors
 Establishing a Democratic Culture

F. THE DIGITAL SELF: Self and in Others in Cyberspace

 I, me, myself, and my user ID online identity
 Selective self: presentation and impression
management
 Impact of online interaction on the Self
 Boundaries of the Self online: private vs. public,
personal/individual vs. social identity online; gender
and sexuality online

IV. Managing and Caring for the Self

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 A. Learning to be a Better Student
 What happens during learning? Brain and Behavior
Changes
 Metacognition and study strategies
 Managing your own learning: Self-regulated Learning
B. Setting Goal for Success
 The Importance of Goals
 Bandura’s Self-Efficacy, Dweck’s Mindset (growth
vs. fixed)
 Locke’s Goal Setting Theory

C. Taking Charge of One’s Health

 Stressors and Responses
 Sources of Coping and Strength
 Stress and Filipinos: The social and cultural
Dimension of stress
 Taking care of the self: The need for Self-care and
compassion
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assignment Strategies Written Examination
Oral Interview
Project

Course Name: GE2 - Purposive Communication

Course Description Purposive communication is about writing, speaking and
presenting to different audiences and for various purposes.
This is a 3-unit course that develops students’
communicative competence and enhances their cultural and
intercultural awareness through multimodal tasks that provide
them opportunities for communicating effectively and
appropriately to a multicultural audience in a local or global
context. It equips students with tools for critical evaluation of
a variety of texts and focuses on the power of language and
the impact of images to emphasize the importance of
conveying messages responsibly. The knowledge, skills and
insights that students gained from this course 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.
Number of Units for Lecture and Lecture-3 units
Laboratory
Number of Contact Hours per Lecture- 3 hours
Week
Prerequisite None
Program Learning Outcome PLO3. Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions.
PLO 4. Demonstrate understanding of the societal, health,

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 safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice
PLO 10. Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made.
Course Outcome 1. Describe the nature, elements, and functions of verbal
and non-verbal communication in various and
multicultural contexts
2. Explain how cultural and global issues affect
communication
3. Determine culturally appropriate terms, expressions, and
images
4. Evaluate multimodal texts critically to enhance receptive
(listening, reading, viewing) skills;
5. Convey ideas through oral, audio-visual, and/or web-
based presentations for different target audiences in local
and global settings using appropriate registers
6. Create clear, coherent, and effective communication
materials
7. Articulate ideas persuasively using appropriate language
registers, tone, facial expressions, and gestures
8. Present the written academic paper using appropriate
tone, style, conventions and reference styles
9. Adopt cultural and intercultural awareness and sensitivity
in communication of ideas
10. Formulate instructions and directions using of the
varieties of spoken and written languages
11. Adopt awareness of audience and context in presenting
ideas
12. Evaluate the impact of communication on society and the
world
Course Outline 1. Communication, Processes, Principles and Ethics
2. Communication and Globalization
3. Local and Global Communication in Multicultural Settings
4. Varieties and Registers of Spoken and Written Language
5. Evaluating messages and/or images of different types of
texts reflecting different cultures
6. Communication aids and strategies using tools of
technology
7. Communication for various purposes
- To obtain, provide and disseminate information
- To persuade and argue
8. Communication for work purposes
9. Communication for academic purposes
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name GE3 - Mathematics in the Modern World

Course Description This course aims to discuss the nature of mathematics leading
to appreciation of its practical, intellectual, social, and aesthetic
dimensions. It includes the study of the nature of mathematics

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 and how the perception of this leads to different tools for
understanding and dealing with various aspects of present day
living such as managing personal finances, making social
choices, appreciating geometric designs, understanding codes
used in data transmissions and security, and dividing limited
resources fairly.
Number of Units for Lecture and
Lecture- 3 units
Laboratory
Number of Contact Hours per
Lecture- 3 hours
Week
Prerequisite None
Program Learning Outcome PLO1. Apply knowledge of mathematics, science, technology
fundamentals, and a technology specialization to
defined and applied technology procedures,
processes, systems, or methodologies. In aid of
systems design addressing identified technology
problems, conduct the following: identify problems,
conduct researches, investigations and experiments,
and come up with conclusions and solutions
PLO 11. Evaluate the application of Critical Thinking (Higher
Order Thinking Skills) and adjust Problem Solving
Techniques
PLO 13. Develop systems in managing and maintaining
information
Course Outcome 1. Explain the nature of mathematics, what it is, how it is
expressed, represented and used
2. Use a variety of statistical tools to process and manage
numerical data
3. Analyze codes and coding schemes used for identification,
privacy and security purposes
4. Apply mathematical principles in solving problems in other
disciplines
Course Outline Section 1. The Nature of Mathematics
Mathematics in our World
Mathematical language and symbols
Problem solving and reasoning
Section 2. Mathematics as a Tools
1. Data management
2. Geometric design
3. Codes
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name GE4 - Art Appreciation

Course Description This three-unit course is aimed at developing students’
ability to appreciate, analyze, and critique works of art.
Through interdisciplinary and multimodal approaches, this
course equips students with a broad knowledge of the practical,

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 historical, philosophical, and social relevance of the arts in
order to hone students’ ability to articulate their understanding
of the arts. The course also develops the students’ competency
in researching and curating art as well as conceptualizing,
mounting, and evaluating art productions. The course aims to
develop students’ genuine appreciation for Philippine arts by
providing them opportunities to explore the diversity and
richness and their rootedness in Filipino culture.

Number of Units for Lecture and

Lecture- 3 units
Laboratory
Number of Contact Hours per
Lecture- 3 hours
Week
Prerequisite None
Program Learning Outcome PLO 11. Evaluate the application of Critical Thinking (Higher
Order Thinking Skills) and adjust Problem Solving
Techniques
PLO 17. Demonstrate the sense of patriotism both in the
national and global milieu.
Course Outcome 1. Demonstrate an understanding and appreciation of arts in
general, including their function, value, and historical
significance
2. Evaluate some pieces of arts using the elements and
principles of design
3. Situate Philippine arts in a global context
4. Organize a local/intra school art exhibit (concept
development, production and postproduction, marketing,
documentation, critiquing)
5. Create their own works of art and curate their own
production or exhibit
6. Discover and deepen their identity through art with respect
to their nationality, culture and religion
7. Develop an appreciation of the local arts
Course Outline Chapter 1 Art History (Asian, Western, Philippines) and
Functions of Art and Philosophy
A. Art History and Movements
 Cave art, Egyptian and Greek
 Roman, Medieval
 Chinese Painting, Japanese Print
 Renaissance and Mannerism
 Baroque and Rococo
 Neo-classicism, Romantic and Realism
 Impressionism
 Post-Impressionism
 Neo-Impressionism
 Symbolism, Art Nouveau
 Fauvism and Expressionism
 Cubism, Futurism
 Abstract or non-objective: Dadaism,
Surrealism, Constructivism, Abstract
expressionism, optical Art, pop Art,
Minimalism, Conceptual Art
B. Art Appreciation
C. Art, creativity, imagination and the expression

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 D. Assumptions of Art
E. Types and Functions of Art

Chapter 2 Subject and Content

A. Subject Type:
 Representational
 Non-representational
B. Sources of Subject
C. Kinds of Subject
D. Content in art
 Factual
 Conventional
 Subjective
Chapter 3 Art and Artisans: Production Process, Medium,
Technique, Curation
A. Artists and Artisans
B. Managers, curators, buyers, collectors, art dealers
C. Production Process
D. Medium, technique, approach (in visual arts, auditory,
and combined arts)
E. GAMABA
F. Elements of Art
 Visual
 Auditory
 Combined
G. Performance Art
 Graffiti, poetry performance, performance art,
digital art)
H. Transcreation
 Music to text
 Text to Dance
 Dance to visual

Chapter 4 Elements and Principles of Arts

A. Principles of Design
 Unity and Harmony
 Rhythm, variation
 Balance and proportion
 Emphasis and subordination (focal point)
B. Rule of Thirds
C. Reading the image
 Semiotic plane
 Iconic plane
 Contextual plane

Chapter 5 Soulmaking (Soul, Sound, Structure)

A. Crafting images
B. Crafting stories
C. Crafting instruments
D. 7 da Vincian principles

Chapter 6 Cultural Appropriation

A. Object Appropriation

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 B. Content
C. Style
D. Motif appropriation
E. Subject appropriation

Chapter 7 Visual Elements in Philippine Traditional Motifs

and Crafts
A. Decorative motifs and symbols, classification
B. Soul and Space: Torogan, Ifugao, Bahay kubo, Bahay
na bato and other Indigenous houses
C. Symmetry Art: Okir/Ukkil
D. Indigenous Art, Muslim Art, Christian Art,
Contemporary Art
Workshops on Improvisations, Installation, Transcreation

Teaching / Learning Strategies Discussion

Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name GE5 - Science, Technology and Society

Course Description The course deals with interactions between science and
technology and social, cultural, political, and economic
contexts that shape and are shaped by them. (CMO No. 20,
series of 2013) 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 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.
Number of Units for Lecture and
Lecture- 3 hours
Laboratory
Number of Contact Hours per
Lecture- 3 hours
Week
Prerequisite None
Program Learning Outcome PLO 1. Apply knowledge of mathematics, science, technology
fundamentals, and a technology specialization to
defined and applied technology procedures, processes,
systems, or methodologies. In aid of systems design
addressing identified technology problems, conduct the
following: identify problems, conduct researches,
investigations and experiments, and come up with
conclusions and solutions
PLO3. Communicate effectively on broadly defined
technology-related activities with the technology

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 affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions
PLO 5. Understand the impact of technology solutions in a
societal and environmental context, and demonstrate
knowledge of and need for sustainable development
PLO 6. Apply professional ethics and responsibilities and
norms of technology practice
PLO 11. Evaluate the application of Critical Thinking (Higher
Order Thinking Skills) and adjust Problem Solving
Techniques
PLO 17. Demonstrate the sense of patriotism both in the
national and global milieu.
Course Outcome 1. Discuss the impacts of science and technology on society,
specifically in the Philippine society
2. Explain the effects of science and technology to the
society and the environment and its role in nation-building
3. Analyze the human condition in order to understand and
express philosophical implications that are meaningful to
the student as a part of society
4. Demonstrate the impact of social media on the students’
life
5. Define and identify Green Technology in the present
world
6. Creatively present the importance and contributions of
science and technology to society
7. Examine shared concerns that make up the good life in
order to come up with innovative and creative solutions to
contemporary issues guided by ethical standards
8. Illustrate how the social media and information age impact
their lives and their understanding of climate change
9. Adapt and apply Green Technology concepts in our daily
living
10. Imbibe the importance of science and technology in the
preservation of the environment and the development of
the Filipino nation
11. Evaluate or assess human flourishing regarding the
progress of science and technology such that the student
may be able to define for himself/herself the meaning of
the good life
12. Practice a healthy lifestyle towards the holistic and
sustainable development of society and the environment
Course Outline GENERAL CONCEPTS AND STS HISTORICAL
DEVELOPMENTS
 Historical antecedents in which social considerations
changed the course of science and technology
 4 Intellectual revolutions that defined society
 Science and technology and nation building
STS AND THE HUMAN CONDITION
 The Human Person flourishing in terms of science and
technology
 The Good Life
 When technology and humanity cross
 Why the future does not need us
SPECIFIC ISSUES IN STS

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  The Information Age
 Biodiversity and the healthy society
 The Nano world
 Gene therapy
 Green Technology
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project
Course Name GE6 - Readings in Philippine History
Course Description The course analyzes Philippine History from multiple
perspectives through the lens of selected primary sources
coming from various disciplines and different genres. Students
are given opportunities to analyze the author’s background and
main arguments, compare different points of view, identify
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 political, economic, cultural,
social, scientific and religious history. Priority is given to
primary materials that could help students develop their
analytical and communication skills so that they will become
versatile, articulate, broad-minded, morally upright and
responsible citizens.
Number of Units for Lecture and
Lecture- 3 units
Laboratory
Number of Contact Hours per
Lecture- 3 hours
Week
Prerequisite None
Program Learning Outcome PLO 3. Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions;
PLO 17. Demonstrate the sense of patriotism both in the
national and global milieu.
Course Outcome 1. Evaluate primary sources for their credibility, authenticity,
and provenance.
2. Analyze the context, content, and perspective of the
different kinds of primary sources
3. Determine the contribution of different kinds of primary
sources in understanding Philippine history
4. Develop critical and analytical skills with exposure to
primary sources
5. Demonstrate the ability to use primary sources to argue in
favor or against an issue.
6. Effectively communicate, using various techniques and
genres, their historical analysis of an event or issue that
could help others understand the chosen topic.

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 7. Propose recommendations/solutions to present-day
problems based on their understanding of root causes and
their anticipation of future scenarios
8. Display the ability to work in a team and contribute to a
group project
9. Manifest interest in local history and concern in promoting
and preserving our country’s national patrimony and
cultural heritage
Course Outline 1. Meaning and relevance of history; distinction of primary
and secondary sources; external and internal criticism,
repository of primary sources, different kinds of primary
sources
2. Content and Contextual analysis of selected primary
sources, identification of historical importance of the text;
and examination of the author’s main argument and point
of view
3. “One past but many histories”: controversies and
conflicting views in Philippine history
a. Site of the First Mass
b. Cavite Mutiny
c. Retraction of Rizal
d. Cry of Balintawak or Pugadlawin
4. Social, political, economic and cultural issues in
Philippine history
a. Agrarian Reform Policies
b. The Philippine Constitution - 1899 (Malolos)
Constitution; 1935 Constitution; 1973 Constitution;
1987 Constitution
c. Taxation Laws
5. Critical evaluation and promotion of local and oral history,
museums, historical shrines, cultural performances,
indigenous practices, religious rites and rituals, etc.
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project
Course Name GE7 – Ethics
Course Description Ethics deals with principles of ethical behavior in modern
society at the level of the person, society and interaction with
the environment and other shared resources. (CMO 20 s 2013)
Morality pertains to the standards of right and wrong that
an individual originally picks up from the community. The
course discusses the context and principles of ethical behavior
in modern society at the level of the individual, society and in
interaction with the environment and other shared resources.
The course also teaches the students to make moral decisions
by using dominant moral frameworks and by applying a seven-
step moral reasoning model to analyze and solve moral
dilemmas.
The course is organized according to three (3) main
elements of the moral experience (a) agent, including context-

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 cultural, communal, and environmental; (b) the act, and (c)
reason or framework (for the act).
This course includes the mandatory topic on taxation.
Number of Units for Lecture and
Lecture- 3 units
Laboratory
Number of Contact Hours per
Lecture- 3 hours
Week
Prerequisite None
Program Learning Outcome PLO 6. Apply professional ethics and responsibilities and
norms of technology practice
PLO 14. Shape and sustain strategic thinking and attitudes
towards the common good
Course Outcome 1. Differentiate between moral and non-moral problems
2. Describe what a moral experience is as it happens in
different levels of human existence
3. Explain the influence of Filipino culture on the way
students look at moral experiences and solve moral
dilemmas
4. Describe the elements of moral development and moral
experience
5. Use ethical frameworks or principles to analyze moral
experiences
6. Make sound ethical judgments based on principles, facts,
and the stakeholders affected
7. Develop a reaction paper on the ethical behavior of modern
society at the level of the person, society, and in interaction
with the environment and other shared resources
Course Outline The course is organized according to three (3) main
elements of the moral experience (a) agent, including context-
cultural, communal, and environmental; (b) the act, and (c)
reason or framework (for the act).

Introduction: Key Concepts (6 hours)

This section addresses the following questions:
 What are moral standards, and how do they differ from
other rules of lives?
 What is moral dilemma?
 Why is freedom crucial in our ability to make moral
decisions?
 What is the advantage of owning moral standards
(morality and ethics) or merely abiding by moral
standards?

A. Basic Concepts
a. Moral vs. non-moral standards
b.What are dilemmas?
c. Three levels of moral dilemmas (individual,
organizational, systemic
d.Foundation of morality: Freedom-responsibility for
one’s act and to others
e. Minimum requirement for morality: Reason and
impartiality

Part I: The Moral Agent

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 This section addresses the following questions:
 How does culture shape moral behavior?
 Why should culture not be the ultimate determinant of
values?
 Is there a Filipino understanding of right and wrong? Why
this interpretation? What are its influences?

A. Culture in Moral Behavior

1. Culture and its rule in moral behavior
2. What is cultural relativism? Why is it not tenable in
ethics?
3. Are there an Asian and a Filipino understanding of
moral behavior: strengths and weaknesses?
B. The Moral Agent: Developing virtue as habit
1. How is moral character developed? The circular
relation of acts that build character and acts that
emanate from character
2. Moral development
a. The stages of moral development
b. How do we get the highest level, conscience-based
moral decisions?

Part II: The Act

This section addresses the following questions:

 What is the role of feelings in moral decision? What are the
disadvantages of over-reliance on feelings?
 How can we make reasoned and impartial decisions?
 Why is reason not enough in carrying out moral decisions?

A. Feelings and moral decision-making

1. Feelings as instinctive and trained response to moral
dilemmas
- Why they can be obstacles to making the right
decisions
- How they can help in making the right decisions
B. Reason and Impartiality as Minimum Requirement for
Morality
1. Reason and impartiality defined
2. The 7-step moral reasoning model
C. Moral Courage
1. Why the will is as important as the reason
2. Developing the will

Part III: Frameworks and Principles Behind Our Moral

Disposition Frameworks

This section addresses the following questions:

 What are the overarching frameworks that dictate the way
we make our individual moral decisions?
 What is my framework in making my decisions?

A. Virtue ethics
1. Aristotle
a. Telos

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 b. Virtue as habit
c. Happiness as virtue
2. St. Thomas: Natural Law
a. The natural and its tenets
b. Happiness as constitutive of moral and cardinal
virtues
B. Kant and Rights Theorists
1. Kant
a. Good will
b. Categorical imperative
2. Different kinds of rights
a. Legal
b. Moral
C. Utilitarianism
1. Origins and nature of theory
2. Businesses fascination with utilitarianism
D. Justice and Fairness: Promoting the common good
1. The nature of theory
2. Distributive justice
a. Egalitarian
b. Capitalist
c. Socialist

Conclusion: Ethics through Thick and Thin, and Ethics and

Religion

This section addresses the following questions:

 What are the challenges to ethical behavior in today’s
world?
 Is it still meaningful to search for universal values?
 How do we respond to an increasingly pluralist and
individualist globalized world?
A. The Challenges of Pluralism and Fundamentalism: The
Search for Universal Values
1. Globalization and Pluralism: New Challenges to Ethics
2. Challenges of Fillinials
3. The Religious Response: The Role of Religion in
Ethics
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Page 71 of 72
Course Name Fundamentals of Accounting, Business Management
Course Description It is designed to develop students’ appreciation of accounting
as a language of business and an understanding of basic
accounting concepts, principles and procedures that will help
them analyze business transactions.
Number of Units for Lecture Lecture – 3 hours
and Laboratory
Number of Contact Hours Lecture – 3 hours/week
Prerequisite
Program Learning Outcome PLO1 Apply knowledge of mathematics, science, technology
fundamentals, and a technology specialization to defined and
applied technology procedures, processes, systems, or
methodologies. In aid of systems design addressing identified
technology problems, conduct the following: identify problems,
conduct researches, investigations and experiments, and come
up with conclusions and solutions;
PLO5 Understand the impact of technology solutions in a
societal and environmental context, and demonstrate
knowledge of and need for sustainable development; ;
PLO7 Function effectively as an individual and as a member of
diverse technical teams
PLO11 Evaluate the application of Critical Thinking (Higher
Order Thinking Skills) and adjust Problem Solving Techniques;
PLO16 Develop high-performing entrepreneurs;
Course Outcome 1. Discuss the roles of finance and accounting in a
business
2. Summarize the background and sources of financial
accounting standards
3. Demonstrate how ethics applies to the field of
accounting
4. Outline the variety of accounting and external to a
business
5. Describe the legal implications of a business
organization on its accounting
6. Define the accounting entity and discuss the going
concern concept
7. Identify the major underlying accounting principles .
8. Explain the accounting concept.
Course Outline 1. Introduction to Accounting
2. Accounting Information Processing Cycle
3. Information Processing at the end of the accounting
4. Accounting for trading organizations
5. Generally accepted accounting principles
6. Cash and Temporary Investments
7. Receivables and payables
8. Accounting for Inventory
9. Single Entry System and accounting
Teaching / Learning Discussion
Strategies Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project
3. Business and Management Education Courses

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4.TOURISM AND HOSPITALITY COURSE
Course Name Tour 1 - Tourism and Hospitality 1
Course Description This course is designed to give an explicit overvieew of
tourism and hospitality industry. It begins with the study of
toruism by tacing back in timeits activities and foundations. It
also presents the important terms used throughout the course. It
discusses the vital concepts of different sectors of the industry
such as transportation, trave intermediaries, accommodatio,
food and beverage operations, destinations and attractio and
their responsibilities as global tourism stakeholdersto
implemente protective actions which prevent the sexual
exploitation of children in tourism. It explains the impotance of
intermediaries in the distribution of tourism services. It
describes the roles of travel agencies and tour operators in
bringing tourists and tourism providers together. It is also
significantly cover the economic and political impacts of
tourim as well as the socio-cultural influences that affect the
industry. It discusses the shape of coming tourism markets and
how technological changes affect the future of tourism
industry.

Number of Units for Lecture and

Lecture – 3 units
Laboratory
Number of Contact Hours per
Lecture – 3 hours/week
Week
Prerequisite GE1 Purposive Communication & GE4 Science, Technology
and Society
Program Learning Outcome PLO3- Communicate effectively on broadly defined
technology-related
activities with the technology affiliated community and
with the
society at large, by being able to comprehend and write
effective reports and design documentation, make
effective
presentations, and give and receive clear instructions;
PLO4- Demonstrate understanding of the societal, health,
safety,
legal, and cultural issues and the consequent
responsibilities
relevant to technology practice;
PLO5- Understand the impact of technology solutions in a
societal
and environmental context, and demonstrate
knowledge of
and need for sustainable development;
PLO6- Apply professional ethics and responsibilities and
norms of
technology practice;
PLO17- Demonstrate the sense of patriotism both in the
national and
global milieu.
Course Outcome 1. Discuss the latest product and service developments
and technology used in the tourism and hospitality

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 industry.
2. Demonstrate knowledge of current events and future
trends and sutainability in the tourism and hospitality
industry
3. Demonstrate knowledge of the basic theories and
techniques in tourism destination management and
marketing hospitality and tourism services
4. Demonstrae respect for cultural diversity in hospitality
and tourism industry
5. Exemplify professional, social and ethical
responsibility
6. Perform effeciently in a multicultural workplace
7. Work effectively as a team in a globally-diverese
environment
8. Solve problems critically
9. Creatively use appropriate decision-making tools and
technology
Course Outline I. INTRODUCTION TO TOURISM
 Glossary of Terms and tourism Industry
Performance
 The history of travel and tourism and
Hospitality
 The tourism model
II. THE MAIN SECTORS OF TOURISM INDUSTRY
AND THEIR
LINKAGES
 The Characteristics of Tourism Industry
 The Transportation Sector
 Travel agencies and Tour operators
III. & IV. THE ECONOMIC AND POLITICAL IMPACT
OF TOURISM
 Tourism for economic growth and vitality
 The multiplier concepts
 Potential problems in tourism-based economies
 The Philippine tourism industry
 The role of government in the tourism
V. ENVIRONMENTAL IMPACTS OF
TOURISM
 Tourism and the environment
 Carrying capacity: Elements and factors
VI. SOCIAL AND CULTURAL IMPACTS OF
TOURISM
 The host community
 Social and cultural benefits
 Using culture to attract tourist
VII. INTRODUCTION TO HOSPITALITY
MANAGEMENT
 Hospitality Industry as a Business
 The hospitality workforce and diversity
 Forces affecting growth and change in the
hospitality industry
VIII. THE SCOPE AND NATURE OF HOTEL
MANAGEMENT
 The hotel industry & the scope of the industry
 The organization of the hotel workplace
IX. THE ROOM DIVISIONS: AN OVERVIEW

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 Front Desk Management
 The guest cycle
 Front office personnel behavior and skills
 The front office procedures
HOUSEKEEPING MANAGEMENT
 Housekeeping overview
 Types of accommodation
 Organizational chart of the housekeeping
department
X. THE F AND B OPERATIONS
 The F and B Department and its functions
 Restaurants, Room Service and Bar
Management
XI. DEVELOP AND UPDATE LOCAL
TOURISM KNOWLEDGE
 Overview of the tourism sector in the
Philippines
 The top destinations in the Philippines
 Tourism Promotion Services
XII. THE PROTECTIVE ENVIRONMENTS
FOR CHILDREN IN TOURISM
DESTINATIONS
 What is child sex tourism?
 Child protection as contributor factor to
responsible and sustainable tourism
 The workplace child protection policy
 Legal requirements for business compliance
in the hotel
 Hospitality Industry practical policies on
CSEC
XIII. THE FUTURE TRENDS OF TOURISM
 The shape of new tourism markets
 The emerging tourism markets
 Travel Agents changing roles
 Tourism and Technology
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name Tour2-Risk Management as Applied to Safety, Security and

Sanitation
Course Description The students will develop knowledge, skills and values on
the basic principles of personal hygiene, food safety and
sanitation as applied in tourism and hospitality industry. Topics
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.
Number of Units for Lecture and Lecture – 3 units
Laboratory

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Number of Contact Hours per Lecture – 3 hours
Week
Prerequisite None
Program Learning Outcome PLO.12-Manage and evaluate workplace policies and
procedures relevant to the workplace;
PLO.15- Establish, manage, and sustain OHS programs
relevant to the workplace.
Course Outcome 1. Demonstrate an understanding of the fundamental
principles underlying safety and risk management.
2. Analyze the issues related to the practical application
of safety and risk management.
3. Establish expertise relevant to the practice of safety and
risk management.
4. Demonstrate management skills related to planning,
developing and report writing activities.
5. Demonstrate an understanding of the professional
obligations related to the discipline of safety and risk
management.
Course Outline FOOD SAFETY MANAGEMENT
a. Definition of Food Sanitation
b. Importance of Food Sanitation
c. Classification of Food-borne Illness (FBI)
d. Sources of food contamination
HAZARDS TO FOOD SAFETY
a. Biological Hazards
b. Chemical Hazards
c. Physical Hazards
FACTORS TO KEEP THE FOOD SAFE
a. Microbiological quality of food
b. Personal Hygiene
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
(HACCP)
a. 7 Principle of HACCP
FOOD FLOW PROCESS
a. Purchasing and Receiving
b. Storage
c. Preparation
d. Cooking
e. Cooling
f. Hot and Cold Holding
g. Reheating
h. Serving
FACILITIES, EQUIPMENT & UTENSILS
a. Selection of equipment
b. Types of equipment
c. Cleaning and sanitizing operations
FOOD SAFETY REGULATION
a. Sanitation Code of the Philippines provisions
b. Current trends and practices in food sanitation and safety
practices

CREATING A SAFE ENVIRONMENT

a. Health and safety policy
b. Employers and employees’ responsibility
ENVIRONMENT SANITATION & PEST MANAGEMENT

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 a. Condition of the building premises
b. Plumbing hazards
c. Garbage and refuse sanitation
d. Pest control
ACCIDENT PREVENTION AND RISK MANAGEMENT
a. Fire hazards, legislations, prevention and equipment
b. Action for emergencies

Teaching / Learning Strategies Discussion

Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name TOUR5-Quality Service Management in Tourism and

Hospitality
Course Description This course aims to enable the students to recognize and
assess quality management processes in a hospitality and
tourism related organization and to evaluate departmental
processes and planning strategies.
Topics include concepts and terminologies of TQM:
definition, common element and terminology; vision and
reality – bridging the gap; constructive and critical personal
reflection; proposed quality, self-assessment and peers
assessment; seeking practical feedback for supervisors and
continuing improvement, developing a personal management
philosophy and personal development plan.
Number of Units for Lecture and
Laboratory Lecture – 3 units
Number of Contact Hours per
Week Lecture – 3 hours
Prerequisite THC1 Macro Perspective of Tourism and Hospitality, THC2
Risk Management as Applied to Safety, Security and
Sanitation, THC9 Basic Computer Course
Program Learning Outcome PLO.3-Communicate effectively on broadly defined
technology- related activities with the technology affiliated
community and with the society at large, by being able to
comprehend and write effective reports and design
documentation, make effective presentations, and give and
receive clear instructions;
PLO.7- Function effectively as an individual and as a member
of diverse technical teams.
PLO.8-Demonstrate knowledge and understanding of
technology principles and apply these to one's own work, as a
member and leader in a team and to manage projects in
multidisciplinary environments;
PLO.10-Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO.13-Develop systems in managing and maintaining
information;

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 PLO.14-Shape and sustain strategic thinking and attitudes
towards the common good.
Course Outcome 1. Analyze the service delivery system of a hospitality
service organization.
2. Recognize the opportunities for improvement in a
service company.
3. Develop a service management system that will deliver
consistent service/outcome excellence.
4. Develop a personal service management frame of
reference and style.
5. Explore leadership theories/concepts and apply them to
a service management environment.
Course Outline 1. Introduction
2. The importance of quality in tourism and hospitality
3. Tools measuring quality service in the hospitality
industry
 Perceived quality service model.
 The five-gap model.
 The SERVQUAL instrument.
 The Critical Incident Technique (CRIT)
 Other tools for improvement
4. Mechanisms for quality recognition in the tourism and
hospitality services
 Quality labels
 The European foundation for quality
management (EFQM)
 The Malcolm Baldrige National Quality Award
 The Leading Hotels of the World.
5. Study into the perception of tourism stakeholders about
quality hospitality services
 Methodology
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name TOUR3 Tourism and Hospitality2

Course Description This course is designed to give an explicit overvieew of
tourism and hospitality industry. It begins with the study of
toruism by tacing back in timeits activities and foundations. It
also presents the important terms used throughout the course. It
discusses the vital concepts of different sectors of the industry
such as transportation, trave intermediaries, accommodatio,
food and beverage operations, destinations and attractio and
their responsibilities as global tourism stakeholdersto
implemente protective actions which prevent the sexual
exploitation of children in tourism. It explains the impotance of
intermediaries in the distribution of tourism services. It
describes the roles of travel agencies and tour operators in
bringing tourists and tourism providers together. It is also
significantly cover the economic and political impacts of

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 tourim as well as the socio-cultural influences that affect the
industry. It discusses the shape of coming tourism markets and
how technological changes affect the future of tourism
industry.

Number of Units for Lecture and

Lecture – 3 units
Laboratory
Number of Contact Hours per
Lecture – 3 hours/week
Week
Prerequisite GE1 Purposive Communication
Program Learning Outcome PLO3- Communicate effectively on broadly defined
technology-related activities with the technology affiliated
community and with the society at large, by being able to
comprehend and write effective reports and design
documentation, make effective presentations, and give and
receive clear instructions;
PLO4- Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice;
PLO5- Understand the impact of technology solutions in a
societal and environmental context, and demonstrate
knowledge of and need for sustainable development;
PLO6- Apply professional ethics and responsibilities and
norms of technology practice;
PLO17- Demonstrate the sense of patriotism both in the
national and global milieu.
Course Outcome 1. Discuss the latest product and service developments
and technology used in the tourism and hospitality industry.
2. Demonstrate knowledge of current events and future
trends and sutainability in the tourism and hospitality
industry
3. Demonstrate knowledge of the basic theories and
techniques in tourism destination management and
marketing hospitality and tourism services
4. Demonstrae respect for cultural diversity in hospitality
and tourism industry
5. Exemplify professional, social and ethical responsibility
6. Perform effeciently in a multicultural workplace
7. Work effectively as a team in a globally-diverese
environment
8. Solve problems critically
9. Creatively use appropriate decision-making tools and
technology
Course Outline I. INTRODUCTION TO TOURISM
 Glossary of Terms and tourism Industry
Performance
 The history of travel and tourism and
Hospitality
 The tourism model
II. THE MAIN SECTORS OF TOURISM INDUSTRY
AND THEIR
LINKAGES
 The Characteristics of Tourism Industry
 The Transportation Sector

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  Travel agencies and Tour operators
III. & IV. THE ECONOMIC AND POLITICAL IMPACT
OF TOURISM
 Tourism for economic growth and vitality
 The multiplier concepts
 Potential problems in tourism-based economies
 The Philippine tourism industry
 The role of government in the tourism
III. ENVIRONMENTAL IMPACTS OF TOURISM
 Tourism and the environment
 Carrying capacity: Elements and factors
IV. SOCIAL AND CULTURAL IMPACTS OF
TOURISM
 The host community
 Social and cultural benefits
 Using culture to attract tourist
V. INTRODUCTION TO HOSPITALITY
MANAGEMENT
 Hospitality Industry as a Business
 The hospitality workforce and diversity
 Forces affecting growth and change in the
hospitality industry
VI. THE SCOPE AND NATURE OF HOTEL
MANAGEMENT
 The hotel industry & the scope of the industry
 The organization of the hotel workplace
VII. THE ROOM DIVISIONS: AN OVERVIEW
Front Desk Management
 The guest cycle
 Front office personnel behavior and skills
 The front office procedures
HOUSEKEEPING MANAGEMENT
 Housekeeping overview
 Types of accommodation
 Organizational chart of the housekeeping
department
VIII. THE F AND B OPERATIONS
 The F and B Department and its functions
 Restaurants, Room Service and Bar
Management
IX. DEVELOP AND UPDATE LOCAL TOURISM
KNOWLEDGE
 Overview of the tourism sector in the
Philippines
 The top destinations in the Philippines
 Tourism Promotion Services
X. THE PROTECTIVE ENVIRONMENTS FOR
CHILDREN IN TOURISM DESTINATIONS
 What is child sex tourism?
 Child protection as contributor factor to
responsible and sustainable tourism
 The workplace child protection policy
 Legal requirements for business compliance
in the hotel
 Hospitality Industry practical policies on
CSEC

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 XI. THE FUTURE TRENDS OF TOURISM
 The shape of new tourism markets
 The emerging tourism markets
 Travel Agents changing roles
 Tourism and Technology
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name Tour6-Philippine Tourism, Geography and Culture

Course Description This course presents comprehensive coverage of the
major tourist destinations in the 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. Students will also have a
comprehensive knowledge about the mechanism, logistics,
operations and management of the network system in the
Philippines with its inherent physical and cultural resources
as seen in the various provinces of the country.
Number of Units for Lecture and
Lecture – 3 units
Laboratory
Number of Contact Hours per
Lecture – 3 hours
Week
Prerequisite THC1-Macro Perspective of Tourism and Hospitality, THC2-
Risk Management as Applied to Safety, Security and
Sanitation and THC3-Quality Service Management in
Tourism and Hospitality
Program Learning Outcome PLO.3-Communicate effectively on broadly defined
technology- related activities with the technology affiliated
community and with the society at large, by being able to
comprehend and write effective reports and design
documentation, make effective presentations, and give and
receive clear instructions;
PLO.4-Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice;
PLO.5- Understand the impact of technology solutions in a
societal and environmental context, and demonstrate
knowledge of and need for sustainable development;
PLO.8- Demonstrate knowledge and understanding of
technology principles and apply these to one's own work, as a
member and leader in a team and to manage projects in
multidisciplinary environments;
PLO.17- Demonstrate the sense of patriotism both in the
national and global milieu.
Course Outcome 1. Work effectively and independently in multi-disciplinary
and multi-cultural teams.

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 2. Act in recognition of professional, social and ethical
responsibility
3. Preserve and promote “Filipino historical and cultural
heritage”
4. Demonstrate corporate citizenship and social
responsibility
5. Exercise high personal moral and ethical standards.
6. Demonstrate knowledge on the tourism industry, local
tourism products and services.
7. Interpret relevant laws related to tourism industry.
Course Outline  What is Tourism?
 Forms of Tourism
 Domestic Tourism
 The Domestic Tourist
 Domestic vs. International Tourism
 Types of Domestic Tourists
 Interregional Tourist
 Local Tourist
 Setting Perspectives (International Tourism Arrivals
and Purpose of visit)
 Setting Perspectives: Facts
 Setting Perspectives: Issues
 Setting perspectives: New Directions (Strategic
Directions & Strategic Actions/Programs)
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview

Course Name Tour20- Tourism and Hospitality Marketing

Course Description This course will equip students with the necessary skills
to develop actual marketing campaigns for a business within
the tourism and hospitality industry. Emphasis is on the
analysis of the market, it’s 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.
Number of Units for Lecture and
Lecture – 3 units
Laboratory
Number of Contact Hours per
Lecture – 3 hours
Week
Prerequisite THC3-Quality Service Management in Tourism and
Hospitality
Program Learning Outcome PLO.1- Apply knowledge of mathematics, science,
technology fundamentals, and a technology specialization
to defined and applied technology procedures, processes,
systems, or methodologies. In aid of systems design
addressing identified technology problems, conduct the
following: identify problems, conduct researches,
investigations and experiments, and come up with

Page 71 of 72
 conclusions and solutions
PLO2- Select and apply appropriate techniques, resources,
and modern technology and IT tools, including, but not
limited to, prediction and modeling, to broadly defined
technology-related activities, with an understanding of the
limitations;
PLO.3- Communicate effectively on broadly defined
technology-related activities with the technology affiliated
community and with the society at large, by being able to
comprehend and write effective reports and design
documentation, make effective presentations, and give and
receive clear instructions;
PLO.13- Develop systems in managing and maintaining
information;
PLO.16- Develop high-performing entrepreneur

Course Outcome 1. Apply the fundamental concepts of tourism and

hospitality marketing.
2. Apply the tourism and hospitality marketing mix.
3. Describe the issues involved in destination marketing.
4. Develop a marketing plan for tourism and hospitality
organizations.
Course Outline  Introduction: Marketing for Hospitality and Tourism
Service Characteristics of Hospitality & Tourism
Marketing The Role of Marketing in Strategic
Planning
 The Marketing Environment Marketing Information
Systems and Marketing Research Consumer Markets
and Consumer Buying Behavior
 Organizational Buyer Behavior and Group Market,
Market Segmentation, Targeting, and Positioning
 Designing and Managing Products
 Internal Marketing
 Pricing Products: Considerations & Strategy
Distribution Channels
 Promoting Products: Communication and Promotion
Policy and Advertising Promoting Products: PR and
Sales Promotion Professional Sales
 Direct and Online Marketing: Building Customer
Relationship Destination Marketing
 Next Year’s Marketing Plan
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name TOUR29-Micro Perspective of Tourism and Hospitality

Course Description This course will cover the workings, operations and the
integrative activities of major stakeholders in the Tourism
and Hospitality Industry. The student will also gain
knowledge on managing and marketing a service-oriented

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 business organization. Apart from the scope and structure of
travel organizations, it provides an in-depth study of the
nature and distinctive characteristics of each sector of the
entire tourism industry, focusing on the management,
organization and planning of specific business strategies for
the various entities in the local setting. This will also involve
the analysis of the possible impacts of external factors and
trends on the different tourism industry sectors and specific
types of businesses. It will also look into client profiling such
as travel motivations and influences as it relates to aligning
strategic and tactical solutions to the business. The course
also identifies the employment opportunities available in
each sector and the corresponding qualifications for the jobs.
Number of Units for Lecture and
Lecture – 3 units
Laboratory
Number of Contact Hours per
Lecture – 3 hours
Week
Prerequisite THC1 Macro Perspective of Tourism and Hospitality
Program Learning Outcome PLO3. Communicate effectively on broadly defined
technology-related activities with the technology affiliated
community and with the society at large, by being able to
comprehend and write effective reports and design
documentation, make effective presentations, and give and
receive clear instructions
PLO 4. Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice
PLO 5. Understand the impact of technology solutions in a
societal and environmental context, and demonstrate
knowledge of and need for sustainable development
PLO 9. Recognize the need for, and have the ability to
engage in independent and lifelong learning in
specialized technologies
PLO 12. Manage and evaluate workplace policies and
procedures relevant to the workplace
Course Outcome 1. Explain the various effects of environmental pollution
2. Interpret the existing laws, rules, and regulations of the
government on environmental issues
3. Design appropriate treatment schemes for proper waste
disposal
4. Determine the importance and relevance of waste
management to the field of specialization
5. Design Environmentally Sustainable Practices in the
Workplace
6. Evaluate workplace policies and procedures relevant to
the workplace
Course Outline TOURISM BUSINESS VALUE CHAIN
 Tourism Value Chain
 Tourism Multiplier Effect
 Tourism Sectors
TRANSPORTATION
 Transport or Transportation
 Air Transportation
 Men and Women Aviation

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  The Aviation System
 Aviation Support Industries
 Air Service and Routes
 Flight Types and Routes
 Classification of Airlines
 Airline Hubs and Spokes
 Classes of Service
RAILWAYS, MOTORCOACHES AND CAR RENTALS
 Historical Timeline of Railways
LODGING AND ACCOMMODATION SECTOR
 Accommodation
 Brief History of Accommodation
 Types of Lodging and Accommodation
 Accommodation Management
 Food and beverage Sector
 The History of Food Service
 Types of Service
 Travel Trade
 Tour Operations
 Cruise Industry
 General Type of Cruises
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination

Course Name Tour25- Entrepreneurship in Tourism and Hospitality

Course Description This course describes the skills, knowledge and
performance outcomes required to plan and develop a
feasible business plan by understanding the nature and scope
of entrepreneurship, scanning the market of potential
entrepreneurial venture opportunities, and identifying and
evaluating the methods of venturing into business including
but not limited to starting one’s own business, buying
existing businesses and the process of franchising. It also
emphasizes on assessing the possible characteristics and
mindset of entrepreneurs, analyzing typical entrepreneurial
venture challenges, errors and rewards, identifying effective
strategic management, developing product and service
innovations and introducing the concepts of environmentally
sustainable practices, social entrepreneurship and intellectual
property management.
Number of Units for Lecture and
Lecture – 3 unit
Laboratory
Number of Contact Hours per
Lecture – 3 hours
Week
Prerequisite THC3-Quality Service Management in Tourism and
Hospitality and THC7-Tourism and Hospitality Marketing
Program Learning Outcome PLO.1 - Apply knowledge of mathematics, science,
technology fundamentals, and a technology
specialization to defined and applied technology
procedures, processes, systems, or methodologies.

Page 71 of 72
 In aid of systems design addressing identified
technology problems, conduct the following:
identify problems, conduct researches,
investigations and experiments, and come up with
conclusions and solutions;
PLO. 2 - Select and apply appropriate techniques, resources,
and modern technology and IT tools, including, but
not limited to, prediction and modeling, to broadly
defined technology-related activities, with an
understanding of the limitations;
PLO.8 - Demonstrate knowledge and understanding of
technology principles and apply these to one's own
work, as a member and leader in a team and to
manage projects in multidisciplinary environments;
PLO.10 - Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO.11 - Evaluate the application of Critical Thinking
(Higher Order Thinking Skills) and adjust Problem
Solving Techniques
PLO.14 - Shape and sustain strategic thinking and attitudes
towards the common good;
PLO.15 - Develop high-performing entrepreneurs.

Course Outcome 1. Explore the entrepreneurial processes in the context

of tourism and hospitality industries.
2. Apply an entrepreneurial idea in problem solving and
decision making for strategic and general
management of entrepreneurial ventures.
3. Apply theories of entrepreneurial activities and
processes in the field of specialization
4. Analyze the role of opportunity recognition,
innovation and creativity in the entrepreneurial
process
5. Critically analyze a business start-up in the light of
entrepreneurial theory
6. Identify contemporary entrepreneurship issues
including pertinent financial and legal issues in the
pre start-up phase of venture creation
Course Outline  Perspectives on entrepreneurship
 Personal and sociological influences on
entrepreneurship
 Environmental influences on entrepreneurship
 Opportunity recognition and evaluation
 Planning the new venture
 Legal and financial issues during start-up
 Entry strategies for the new venture
 Franchising
 General management in the entrepreneurial venture
 The business plans
 The components of a market plan & strategy
 Developing the funding plan & presenting the
proposal

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  Product strategy and research
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

TOURISM MANAGEMENT ELECTIVES

Course Name Tour Elec3 – Specialized Food and Beverage Services
Procedures
Course Description This course is designed to enhance the knowledge,
skills and attitudes in FOOD AND BEVERAGE SERVICES
NC II in accordance with industry standards. It covers the
basic, common and core competencies required in the
delivery of food and beverage services in various food
service facilities. It covers the core competencies on
preparing the dining room for service, welcoming guests and
taking food and beverage orders, promoting food and
beverage products, providing food and beverage service to
guests, providing room service, and receiving and handling
guest concerns.
Number of Units for Lecture and Lecture – 3 units
Laboratory Laboratory - 9 unit
Number of Contact Hours per Lecture – 3 hours
Week Laboratory – 9 hours
Prerequisite THC2-Risk Management as Applied to Safety, Security and
Sanitation
Program Learning Outcome PLO.1 - Apply knowledge of mathematics, science,
technology fundamentals, and a technology
specialization to defined and applied technology
procedures, processes, systems, or methodologies.
In aid of systems design addressing identified
technology problems, conduct the following:
identify problems, conduct researches,
investigations and experiments, and come up with
conclusions and solutions;
PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large,
by being able to comprehend and write effective
reports and design documentation, make effective
presentations, and give and receive clear
instructions;
PLO.4 - Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the
consequent responsibilities relevant to technology
practice;
PLO.6 - Apply professional ethics and responsibilities and
norms of technology practice;

Page 71 of 72
 PLO.7 - Function effectively as an individual and as a
member of diverse technical teams
PLO.12 - Manage and evaluate workplace policies and
procedures relevant to the workplace;
PLO.14 - Shape and sustain strategic thinking and attitudes
towards the common good;
PLO.15 - Establish, manage, and sustain OHS programs
relevant to the workplace;

Course Outcome 1. Identify various service roles in the industry.

2. Evaluate different types of restaurant marketing
strategies, including email marketing, mobile
marketing and social media marketing.
3. Measure standard food and beverage costs and
summarize the food purchasing and receiving process.
4. Differentiate between objective and subjective food
pricing methods, and define several pricing methods,
such as the reasonable price, highest price, intuitive
price and ratio price methods.
5. Implement common inventory control policies,
procedures, techniques and systems.
6. Differentiate between types of restaurant service,
including full service, self-service, table service,
banquet service and more.
7. Explain responsible serving practices for alcoholic
beverages. List common bartending supplies and tools.
8. Critique design requirements and considerations for
kitchens, dining rooms and food storage areas.
9. Analyse current trends in a variety of restaurant service
fields.
Course Outline  Acknowledge food and beverage services and
procedures
 Name and identify the different kinds of kitchen and
bar tools, wares and equipment
 Observe cleanliness and safety procedures in the
shop work.
 Perform taking table reservations
 Prepare service stations and equipment
 Perform Setting up the tables in the dining area
 Show the mood/ambience of the dining area is in
thematic
 Perform welcoming and greeting the guests
 Perform seating the guest
 Perform taking food and beverage orders
 Initiate Liaise between kitchen and service areas
 Initiate Liaise between kitchen and service areas
 Know the Product and services offered
 Undertake suggestive selling
 Carry out upselling strategies
 Perform serving food and beverage orders to the
guest
 Assist the diners
 Perform banquet or catering food service Conclude
food service
 Solve the received complaints and handle guest

Page 71 of 72
 concerns
Teaching / Learning Strategies Discussion
Demonstration
Problem Solving
Role Play
Audio Visual Presentation
Visual aids
Assessment Strategies Written
Oral
Demonstration

Course Name Tour9 Tour Guiding and Tour Escorting

Course Description This course is designed to enhance the knowledge, skills
and attitudes of an individual in the field of TOUR
GUIDING SERVICES NC II such as coordinating tour
program/itinerary; guiding and accompanying tourist in a
locality in accordance with industry standards. It covers It
covers the basic, common and core competencies.
Number of Units for Lecture and
3 hours lec
Laboratory
Number of Contact Hours per
3 hours per week
Week
Prerequisite None
Program Learning Outcome PLO8- Demonstrate knowledge and understanding of
technology principles and apply these to one's own work, as
a member and leader in a team and to manage projects in
multidisciplinary environments;
PLO10. Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO11- Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO.13-Develop systems in managing and maintaining
information;
PLO.14-Shape and sustain strategic thinking and attitudes
towards the common good;

Course Outcome 1. To provide a flexible and widely adaptable framework

for tour guide training primarily at natural, but also at
other heritage sites.
2. To ignite thinking about the potentials of tour guiding,
so tours will become an effective tool in site and
visitor management.
3. To provide guidelines on the actual organization and
implementation of tour guide training, as well as
monitoring and follow-up actions.
1. Definition of TG
Course Outline 2. Classification of Tour guide
3. Role of Tour Guide
4. Responsibilities of TG
5. Qualities of an Ideal TG
6. Tour guiding as a Profession
7. Qualities of an effective TG
8. The TG Personality

Page 71 of 72
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Written Examination
Oral Interview
Project

Course Name Tourism Planning and Development

Course Description This course is designed to introduce basic knowledge and
skills in tourism policy, planning, and development, and
provide students with opportunities to review, analyze, and
apply the application of concepts, theories, philosophies,
principles, strategies, and approaches that associated with
tourism policy, planning, and development at global,
national, regional, and local/community levels.
Number of Units for Lecture
3 hours lecture
and Laboratory
Number of Contact Hours per
3 hours per week
Week
Prerequisite None
Program Learning Outcome PLO2- Select and apply appropriate techniques, resources,
and
modern technology and IT tools, including, but not
limited to,
prediction and modeling, to broadly defined
technology-related
activities, with an understanding of the limitations;
PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions;
PLO.6 - Apply professional ethics and responsibilities and
norms of technology practice;
PLO.7 - Function effectively as an individual and as a
member of diverse technical teams
PLO.8 - Demonstrate knowledge and understanding of
technology principles and apply these to one's own
work, as a member and leader in a team and to
manage projects in multidisciplinary environments;
PLO.10 - Lead and present ideas and practical suggestions
to appropriate people on how improvements could be
made;
PLO.11 - Evaluate the application of Critical Thinking
(Higher Order Thinking Skills) and adjust Problem
Solving Techniques;
PLO.13 - Develop systems in managing and maintaining
information;
PLO.14 - Shape and sustain strategic thinking and attitudes
towards the common good;

Page 71 of 72
Course Outcome  To acquire an in-depth understanding of the
concepts, theories, philosophies, principles,
strategies, and approaches of tourism policy,
planning, and development.
 To understand tourism development policies and
practices in both developed and developing
countries.
 To identify and evaluate the critical social, cultural,
political, environmental and economic impacts of
tourism policy, planning and development
 To understand the importance of community
participation in tourism planning
 To understand policy and implement the policy
through planning processes.
Course Outline I. Basic concepts in Tourism Planning and
Development
a. Tourism Policy, Tourism Planning, and Tourism
Product Development
b. Tourism planning Dimensions
c. Tourism Characteristics and their planning
implications
d. The benefits of Tourism Planning
e. Factors to Consider for effective tourism planning
and development
II. The tourism planning process
a. Planning models
b. Tools and Data requirements for tourism
planning
c. Tools for situation analysis
d. Tourism development planning digest
e. Components of tourism of tourism master
plan
III. Approaches to tourism planning and
development
a. Tourism Platforms
b. Tourism Development theories
c. Approaches to tourism planning and
development

Teaching / Learning Strategies Discussion

Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name Tour 8 SUSTAINABLE TOURISM

Course Description The course will focus on sustainable tourism from two
perspectives, firstly from the sustainable development side
and secondly from the tourism side. As long as sustainable
tourism is understood as a permanently evolving paradigm
the course needs to build up upon both prior and prevailing
research.
Number of Units for Lecture and
3 hours lec
Laboratory

Page 71 of 72
 Number of Contact Hours per
3 hours per week
Week
Prerequisite None
Program Learning Outcome PLO8- Demonstrate knowledge and understanding of
technology principles and apply these to one's own work, as
a member and leader in a team and to manage projects in
multidisciplinary environments;
PLO10. Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO11- Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO.13-Develop systems in managing and maintaining
information;
PLO.14-Shape and sustain strategic thinking and attitudes
towards the common good;

Course Outcome 1. to understand the principle of sustainable

development and the link with tourism. •
2. to define sustainable tourism •
3. to identify the trade offs in sustainable tourism •
4. to understand the role of different stakeholders and
their participation •
5. to identify good practices in visitor management for
sustainable tourism •
6. to assess sustainable tourism cases along
appropriate indicators
1. The three dimensions of sustainable tourism:
Course Outline 2. Defining sustainable tourism: from mass tourism to
nature-based tourism, eco-tourism, responsible
tourism, and sustainable tourism;
3. The identification of the key actors in sustainable
tourism, including society as a whole, the public
sector, the tourism industry, the nonprofit sector, the
host community, media, and finally the tourists;
types of organizations; work out the links between
them and to design partnership opportunities •
4. Sustainable tourism and management:
5. Tourist destinations and attractions: refers to the
geography, the vulnerability, the uniqueness, etc. of
destinations (‘the role of place’); typology of visitor
attractions; positive and negative roles of tourism
attractions.
Teaching / Learning Strategies Discussion
Group Dynamics
Demonstration
Reporting
Written Examination
Oral Interview
Project

HOSPITALITY PROFESSIONAL COURSES

Course Name Tour14 – Introduction to MICE

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Course Description These course examinees the principles of
conceptualizing, planning, managing and evaluating events,
conferences, meetings, festivals and other such special
activities. This will give students the skills and knowledge
to develop business strategies to get MICE business and
retain the clients, as well as to identify, understand and
overcome the intricate challenges of collective supplier
management and engagement. This is an integration course
that applies all the principles of management and foundation
tourism courses.
Number of Units for Lecture and Lecture – 3 units
Laboratory Laboratory – 1 unit
Number of Contact Hours per Lecture – 3 hours
Week Laboratory – 3 hours
Prerequisite
Program Learning Outcome PLO2- Select and apply appropriate techniques, resources,
and
modern technology and IT tools, including, but not
limited to,
prediction and modeling, to broadly defined
technology-related
activities, with an understanding of the limitations;
PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions;
PLO.6 - Apply professional ethics and responsibilities and
norms of technology practice;
PLO.7 - Function effectively as an individual and as a
member of diverse technical teams
PLO.8 - Demonstrate knowledge and understanding of
technology principles and apply these to one's own
work, as a member and leader in a team and to
manage projects in multidisciplinary environments;
PLO.10 - Lead and present ideas and practical suggestions to
appropriate people on how improvements could be
made;
PLO.11 - Evaluate the application of Critical Thinking
(Higher Order Thinking Skills) and adjust Problem
Solving Techniques;
PLO.13 - Develop systems in managing and maintaining
information;
PLO.14 - Shape and sustain strategic thinking and attitudes
towards the common good;

Course Outcome 1. Explain the potentials and impacts of

MEEC/M.I.C.E. Industry to the world and local
Travel and Tourism Industry.
2. Make discussions regarding the project phases,

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 and strategies used for each of the phases
3. Manage the risks of MICE
4. Use the step-by-step process and procedures in
organizing meetings, incentives travels,
conventions and exhibitions.
5. Realize to important of having knowledge in
organizing conventions as their future business.
6. Apply the principles of management to plan,
organized and manage conventions and
exhibitions.
7. Implement the theories learned in planning,
organizing and managing actual convention.
Course Outline  Significance of conventions and events in
tourism
 Event conceptualization
 Event Design
 Project/Event Management
 Methods of Monitoring and Evaluation, Physical
Requirements, Organizing, Promotions,
Sponsorships and handling the financial aspect
of such tasks.
Teaching / Learning Strategies Discussion
Demonstration
Problem Solving
Focus Group Discussion/Group activity
Assessment Strategies Written
Oral
Demonstration

Course Name FL1 – Foreign Language 1 (Basic Spanish)

Course Description This course aims to train students to develop basic
conversational skills using Spanish.
Number of Units for Lecture and Lecture – 3 units
Laboratory
Number of Contact Hours per Lecture – 3 units
Week
Prerequisite None
Program Learning Outcome PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large,
by being able to comprehend and write effective
reports and design documentation, make effective
presentations, and give and receive clear
instructions;
PLO.4 - Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the
consequent responsibilities relevant to technology
practice;
PLO.17 - Demonstrate the sense of patriotism both in the

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 national and global milieu.

Course Outcome 1. Interact in Spanish with classmates

2. Read explanations of grammatical points presented
in class and in text
3. Use the language in greeting customers
4. Prepare written and oral exercises to practice new
language skills
5. Practice pronunciation and comprehension skills
using audio CD and ipod (Moodle)
6. Participate in activities such as Spanish songs,
prayers, videos, etc.
7. Translate English texts to Spanish
Course Outline Module 1: Mis amigos y yo

 Explore cultural differences with greetings,

phonetics, and feelings
 Learn how to ask for and give names, greet people,
say goodbye
 Learn the alphabet, Spanish countries, numbers 1-20
 Learn how to tell the time
 Talk about activities you like and don’t like to do
 Learn how to ask others what they like to do
 Understand and cultural perspectives on favorite
activities
 Learn how to talk about personality traits
 Learn how to ask and tell what people are like
 Use adjectives to describe activities and preferences

Module 2: La Escuela

 Explore cultural differences with school and

education, classroom objects, rooms, tools and
student schedules
 Learn how to state location, expressing the plural of
nouns thereby developing a stronger understanding
of basic linguistic differences between English and
Spanish
 Learn how to hold a very brief introductory
conversation
 Understand the subtleties of gender differences
between objects and places

 Discuss what students do during the day

 Learn how to ask and tell who is doing an action

 Learn how to indicate where things are located

 Talk about more than one object or person
 Understand cultural perspectives on school
 Compare school and after-school activities in
Spanish-speaking countries and the United States

Module 3: La Comida

 Learn about foods and beverages for breakfast and

lunch

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  Discuss likes and dislikes
 Express how often something is done
 Understand cultural perspectives on meals

 Discuss food, health and exercise choices

 Understand cultural perspectives on diet and health
 Compare eating habits in Spain, Latin America, and
the United States
 Learn interrogative expressions, reply words, people,
and personal identification

Module 4: Los Pasatiempos

 Describe locations in your community

 Discuss leisure activities
 Discuss where you go and with whom
 Learn how to ask questions
 Understand cultural perspectives on leisure activities

 Discuss activities outside of school

 Extend, accept, and decline invitations
 Tell when an event happens
 Understand cultural perspectives on after-school
activities
 Compare team sports and youth activities in the
United States and Spanish-speaking countries
 Explore vocabulary for feelings, places and buildings
in the city and country, prepositions of place, and
means of transportation

Spanish 1B

Module 1: Fiesta en familia

 Discuss families
 Describe celebrations and parties
 Learn how to ask and tell ages
 Express possession
 Understand cultural perspectives on family and
celebrations

 Describe family celebrations

 Describe family members and friends
 Learn how to politely ask to have something brought
to you
 Learn how to order a meal in a restaurant
 Understand cultural perspectives on family
celebrations
 Discuss and compare a family from a Spanish-
speaking region of the world such as Venezuela or
Ecuador with a typical American Family
 Explore vocabulary words for school, family
members and pets, rooms and parts of the house as
well activities involving peopLE

Module 2 : La Casa

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  Describe bedroom items and electronic equipment
 Learn how to make comparisons
 Understand cultural perspectives on homes
 Identify rooms in a house

 Name household chores

 Describe where you live
 Understand cultural perspectives on different types
of housing
 Discuss and compare a households and customs from
a Spanish-speaking region of the world with a typical
American home
 Explore vocabulary words for food items, menu and
basic ordering, place settings, preposition of place,
using preposition of place, chores, rooms and parts of
the house

Module 3: De compras

 Discuss clothes, shopping, and prices

 Describe your plans
 Discuss what you want and what your prefer
 Point out specific items
 Understand cultural perspectives on shopping

 Discuss buying gifts

 Tell what happened in the past
 Use direct object pronouns
 Understand cultural perspectives on gift giving
 Discuss and compare clothing, accessories and
shopping between Spain along with Latin countries
to those of the U.S.
 Explore vocabulary words for personal description,
clothing, colors, numbers, personal care, daily
routine activities, and revisit time

activities and what they like to do in their free time.

Module 4: Experiencias

 Discus things to do on vacation

 Describe places to visit while on vacation
 Discuss events in the past
 Understand cultural perspectives on travel and
vacations

 Discuss volunteer work and ways to protect the

environment
 Describe about what people say
 Discuss what people did for others
 Understand cultural perspectives on volunteer work
 Discuss and compare vacation spots in Spanish-
speaking regions of the world
 Explore vocabulary words for travel, preposition of

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 place, place settings, pastimes, countries, and
vacation

Module 5: Medios de comunicacion

 Describe movies and television programs

 Express opinions and media entertainment
 Discuss things you have done recently
 Understand cultural perspectives on common gesture

Teaching / Learning Strategies Discussion

Group Dynamics
Demonstration
Reporting
Assessment Strategies Written Examination
Oral Interview
Project

Course Name FL2 – Foreign Language 2

Course Description This course aims to train students to develop
intermediate conventional skills using a foreign language.
Student should be able to understand technical jargon used in
tourism industry.
Number of Units for Lecture and
Lecture – 2 units
Laboratory
Number of Contact Hours per
Lecture – 2 hours
Week
Prerequisite HPC3-Foreign Language 1
Program Learning Outcome PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large,
by being able to comprehend and write effective
reports and design documentation, make effective
presentations, and give and receive clear
instructions;
PLO.4 - Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the
consequent responsibilities relevant to technology
practice;
PLO.17 - Demonstrate the sense of patriotism both in the
national and global milieu.
Course Outcome 1. Work effectively and independently in multi-
disciplinary and multi-cultural teams.
2. Work effectively with other stakeholders and manage
conflict in the workplace.
3. Utilize various communication channels proficiently
in dealing with guests and colleagues
4. Use the conventions of Spanish language in
communicating and writing
Course Outline Module 1: Tu dia escolar

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Describe classrooom objects and activities

 Discuss classroom rules

 Express affirmative and negative ideas
 Compare the school rules and customs in other
countries with those of your own school
 Discuss extracurricular activities
 Compare people and things
 State what people know or what they know how to
do
 Describe with whom or what people are familiar with
 Learn how to ask and tell how long something has
been going on
 Understand cultural perspectives on extracurricular
activities
 Explore the verb tener and saber, affirmative and
negative words, and making comparisons

Module 2: Un evento especial

 Describe getting ready for a special event

 Discuss daily routines
 Describe people and things
 Express possession
 Describe clothing and fashion
 Discuss going shopping
 Describe events in the past
 Point out specific objects
 Avoid repetition when comparing similar things
 Understand cultural perspectives on clothing
 Discover differences among daily routines and what
types of shopping options are available (malls,
department stores, etc.)
 Explore ser and estar, verbs and expressions that use
the infinitive, and reflexive verbs
 Examine possessive adjectives, cardinal numbers,
preterite of regular verbs, demonstrative adjectives,
and using adjectives as nouns

Module 3: Tu y tu comunidad

 Discuss things you did and where you did them

 Explain why you couldn’t do certain things
 Describe things you bought and w here you bought
them
 Give directions for getting to places
 Give a friend direction for a task
 Discuss driving and good driving habits
 Understand cultural perspectives on neighborhoods
 Learn how to discuss time
 Examine direct object pronouns and irregular
preterite verbs, irregular affirmative commands, and
present progressive: irregular forms

Module 4: Recuerdos del pasado

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  Discuss childhood toys and games
 Describe what you were like as a child
 Discuss activities that you used to do as a child
 Discuss to or for whom something is done
 Describe holiday celebrations
 Describe your family and relatives
 Describe people, places, and situations in the past
 Discuss how people interact
 Understand cultural perspectives on childhood songs
 Examine suffixes, the imperfect tense, indirect object
pronouns; preterite and imperfect: describing a
situation, and reciprocal actions

Module 5: En las noticias

 Discuss emergencies, crises, recues, and heroic acts

 Describe past situations and settings
 Describe weather conditions
 Describe an accident scene
 Discuss injuries and treatments
 Discuss what you were doing w hen an accident
occurred
 Understand cultural perspectives on childhood songs
 Examine expressions using tener, and the use of ¡Que
¡ in exclamations
 Examine the preterite of the verbs oir, leer, creer, and
destruir and irregular preterites, imperfect
progressive and preterite

Spanish 2B

Module 1: La televisión y el cine

 Describe what you saw on television

 Explain how you feel about watching television
 Discuss movie plots and characters
 Discuss opinions about movies
 Describe activities you have done
 Understand cultural perspectives on televisión
programs in Spanish-speaking countries and explore
cultural perspectives in movies
 Examine the preterite of stem changing verbs, verbs
that use indirect object pronouns, and the present
perfect.

Module 2: Buen Provecho

 Discuss food and cooking

 Tell others what not to do
 Describe what people generally do
 Discuss food and outdoor cooking
 Indicate the duration, exchange, reason, and other
expressions
 Understand cultural perspectives on recipes and food
preparation

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  Understand cultural perspectives on special foods
and outdoor vendors
 Examine verbs with irregular yo forms, negative tu
commands, usted and ustedes commands, uses of por

Module 3: Como se r un buen turista

 Discuss visiting an airport

 Plan for a trip to a foreign country
 Make suggestions about safe travel
 Read about travel destinations in Spanish-Speaking
countries
 Discuss traveling in a foreign city
 Describe staying in a hotel
 Explain how to be a good tourist
 Make recommendations for sightseeing
 Understand cultural perspectives on travelling in
Spanish-speaking countries
 Examine the infinitive in verbal expressions, the
present subjunctive, irregular verbs in the subjunctive
 Examine present subjunctive with impersonal
expressions and present subjunctive of stem-
changing verbs

Module 4: ¿Cómo será el futuro?

 Discuss professions and make plans for the future

 Describe future events
 Make predictions about the future
 Express doubts about ecological issues
 Discuss environmental problems and possible
solutions
 Understand cultural perspectives on folk art and
cultural perspectives on ecological problems and
solutions
 Examine verbs with spelling changes in the present
tense, the future tense, the future tense irregular
verbs and the present subjunctive with expressions of
doubt

Teaching / Learning Strategies Discussion

Demonstration
Problem Solving
Focus Group Discussion
Assessment Strategies Written
Oral
Demonstration

Course Name Tour Elec 4- Agritourism

Course Description The aim of this course is to expose today's
knowledge of agro tourism’s ecological complexity, which
gives principles for agritourism's behavior and activities,
with the aim of long‐term sustainable rural development.
For decades, the developed countries of the world have been
paying particular attention to the development of rural

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 space, with agritourism being strongly promoted as an
indispensable factor that has a positive effect in economic,
environmental, demographic and sociological terms. An
area with high rates of biodiversity and landscape diversity
is ideal for the development of agritourism. It is also a
desirable area with a large number of domesticated native
taxa of cultivated plants and domesticated animals, as well
as depopulated areas suitable for the development of
integrated and organic agriculture as a paradigm for the
development of agritourism. There is also the phrase
"Agroecology as a paradigm for the development of
agritourism", since agritourism is environmentally
conscious, socially responsible / sensitive, culturally
original, ethically valuable, market competitive and
economically profitable. Students will also be shown the
best examples in the world, which can be used to project
agritourism in their own example.
Number of Units for Lecture
3 hours lecture
and Laboratory
Number of Contact Hours per
3 hours per week
Week
Prerequisite None
Program Learning Outcome PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions;
PLO.6 - Apply professional ethics and responsibilities and
norms of technology practice;
PLO.7 - Function effectively as an individual and as a
member of diverse technical teams
PLO.8 - Demonstrate knowledge and understanding of
technology principles and apply these to one's own
work, as a member and leader in a team and to
manage projects in multidisciplinary environments;
PLO.10 - Lead and present ideas and practical suggestions
to appropriate people on how improvements could be
made;
PLO.14 - Shape and sustain strategic thinking and attitudes
towards the common good;
Course Outcome 1. Explain the lexical elements of agroecological data,
natural heritage including specific native plant and
animal life, basic agro‐systems and habitats
2. Develop an awareness of the sustainability of
natural agro‐heritage as a prerequisite for its holistic
agro‐tourism value, study and extraordinary
experience.
3. Demonstrate the skill of identifying basic agro‐
ecological and agro‐tourism issues in the field that
affect the sustainability of natural agro‐sights.
4. Critically evaluate and make your own judgments in
accordance with the highest environmental

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 standards regarding an integrative approach to this
issue
5. Establishing and expanding knowledge about the
relationship between agroecology and agritourism,
as well as its implementation in future work, ie the
ability of future employees to successfully interpret
contemporary ecological trends / achievements, as
well as biological, cultural and ecological wealth.
6. Acquiring the ability, knowledge and skills to meet
the needs of modern selective / sustainable
agritourism, and to protect and preserve cultural,
material and biological treasures
Course Outline  The Concept of Agritourism
 The Economic and Social Importance of
Agritourism
 Multifunctional Development of Rural Areas
 Agritourist Space
 Agritourism Ventures
 Regulation of Agritourism Activities
 The Organization of an Agritourist Farm
 Facilitating Agritourism
 Mobility in Agritourism
 Agritourist Farms and Enterprises Around the
World
Teaching / Learning Strategies  Discussion
 Group Dynamics
 Demonstration
 Reporting
Assessment Strategies  Written Examination
 Oral Interview
 Project

HOSPITALITY MANAGEMENT ELECTIVES

Course Name Tour Elec1 – Front Office Operation
Course Description Front Office Operation covers various information on
different management systems in the hotel front office;
examines inter-departmental communications, computer
applications, managerial reporting, a review of future trends,
and decision-making skills using front office information
systems.
Number of Units for Lecture and
Laboratory Lecture – 2 units
Laboratory – 3 units
Number of Contact Hours per Lecture – 2 hours
Week Laboratory – 3 hours
Prerequisite THC9- Advanced Computer Applications
Program Learning Outcome PLO.1 - Apply knowledge of mathematics, science,
technology fundamentals, and a technology
specialization to defined and applied technology
procedures, processes, systems, or methodologies.
In aid of systems design addressing identified
technology problems, conduct the following:
identify problems, conduct researches,

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 investigations and experiments, and come up with
conclusions and solutions;
PLO.2 - Select and apply appropriate techniques, resources,
and modern technology and IT tools, including,
but not limited to, prediction and modelling, to
broadly defined technology-related activities, with
an understanding of the limitations;
PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large,
by being able to comprehend and write effective
reports and design documentation, make effective
presentations, and give and receive clear
instructions;
PLO.5 - Understand the impact of technology solutions in a
societal and environmental context, and
demonstrate knowledge of and need for
sustainable development;
PLO.6 - Apply professional ethics and responsibilities and
norms of technology practice;
PLO.8 - Demonstrate knowledge and understanding of
technology principles and apply these to one's own
work, as a member and leader in a team and to
manage projects in multidisciplinary
environments;
PLO.13 - Develop systems in managing and maintaining
information;

Course Outcome 1. Demonstrate knowledge of the key functional areas

of front office
2. Describe the function and activities of the
reservations, reception and cashiers’ departments
3. Analyze guest accounting processes
4. Review the use yield management, statistics and
reports within the front office operation
5. Explain the importance of security and safety within
rooms division including key legislation for
reception operations
6. Describe the key features of the communication
services available to guests
7. Explain the role front office plays in in selling hotel
services and facilities
Course Outline 1. Front office procedures and systems
2. Front office operating departments
3. Customer service techniques for front office
employees
4. The night audit function
5. Front office accounting
6. Supervision and management in the front office
Teaching / Learning Strategies Discussion
Demonstration
Problem Solving
Film Viewing

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Assessment Strategies Written
Oral
Demonstration

Course Name Tour Elec2 – Accommodation Operations and Management

Course Description Basic skills necessary for the operations in
housekeeping and front office. Concepts and techniques of
rooms sales forecasting, revenue budgeting, analysis of
rooms sales and profit, break-even analysis, rooms pricing
and yield management.
Number of Units for Lecture and Lecture – 2 units
Laboratory Laboratory – 2 units
Number of Contact Hours per Lecture – 3 hours
Week Laboratory – 6 hours
Prerequisite HMPE5-Housekeeping Procedures and HPC2-Fundamentals
in Lodging Operation
Program Learning Outcome PLO.1 - Apply knowledge of mathematics, science,
technology fundamentals, and a technology
specialization to defined and applied technology
procedures, processes, systems, or methodologies.
In aid of systems design addressing identified
technology problems, conduct the following:
identify problems, conduct researches,
investigations and experiments, and come up with
conclusions and solutions;
PLO.2 - Select and apply appropriate techniques, resources,
and modern technology and IT tools, including, but
not limited to, prediction and modelling, to broadly
defined technology-related activities, with an
understanding of the limitations;
PLO.3 - Communicate effectively on broadly defined
technology-related activities with the technology
affiliated community and with the society at large,
by being able to comprehend and write effective
reports and design documentation, make effective
presentations, and give and receive clear
instructions;
PLO.6 - Apply professional ethics and responsibilities and
norms of technology practice;
PLO.8 - Demonstrate knowledge and understanding of
technology principles and apply these to one's own
work, as a member and leader in a team and to
manage projects in multidisciplinary environments;
PLO.13 - Develop systems in managing and maintaining
information;

Course Outcome 1. Describe the key components of service quality and

service recovery theory in a guest experience context
across all rooms-related departments of an
accommodation business.
2. Process guest reservations and manage room

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 bookings efficiently through a property management
system.
3. Perform guest check-in and check-out procedures
using a property management system.
4. Conduct front-office accounting tasks including
posting room charges, maintaining guest accounts
and settling accounts upon departure.
5. Perform various housekeeping related tasks,
including logging and reviewing room maintenance
requests.
6. Calculate and interpret operating statistics and ratios
used to assess the performance of the Rooms
Division.
7. Describe the key safety and security issues relevant
to hotels and resorts and how they influence the
operation of the Rooms Division
Course Outline
 Service Quality and Service Recovery for Guest
Experiences
 Property Management Systems
 Guest Reservations and Arrival Procedures
 Forecasting Occupancy and Maximizing Room
Revenue
 Room Rates and Upselling
 Managing Distribution Partnerships
 The Role of Housekeeping

Teaching / Learning Strategies Discussion

Demonstration
Audio Visual Presentation
Film Viewing
Assessment Strategies Written
Oral
Demonstration

INSTITUTIONAL COURSES
Course Name ITED 101 Computer Operations with Animation
Course Description This course is designed to provide students an
advanced-level experience with practical applications through
hands-on instruction. Course content will include
understanding of carious hardware, software, operating
systems, care/operations, administrative applications, and
employability skills. The software includes advanced business
applications using word processing, presentation, spreadsheets,
database management, desktop publishing, and electronic
communication. These skills will enable the students to use
computer equipment and programs in use in today’s
hospitality industry.
Number of Units for Lecture and
Lecture – 3 units
Laboratory
Number of Contact Hours per
Lecture – 3 hours
Week

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Prerequisite.co-Requisite
Program Learning Outcome PLO.1 - Apply knowledge of mathematics, science,
technology fundamentals, and a technology
specialization to defined and applied technology
procedures, processes, systems, or methodologies. In
aid of systems design addressing identified technology
problems, conduct the following: identify problems,
conduct researches, investigations and experiments,
and come up with conclusions and solutions;
PLO.2 - Select and apply appropriate techniques, resources,
and modern technology and IT tools, including, but
not limited to, prediction and modelling, to broadly
defined technology-related activities, with an
understanding of the limitations;
PLO.9 - Recognize the need for, and have the ability to
engage in independent and lifelong learning in
specialized technologies;
PLO.11 - Evaluate the application of Critical Thinking
(Higher Order Thinking Skills) and adjust Problem
Solving Techniques;
PLO.13 - Develop systems in managing and maintaining
information;

Course Outcome 1. Demonstrate employability and social skills

relative to the career cluster (includes cell phone,
Internet netiquette, introductions, and grammar).
2. Develop an oral report using appropriate visual
aids (presentation software, etc).
3. Demonstrate advance computer applications to
create, edit, save, revise, and print word processing
documents, spreadsheets and related charts,
database files, reports, and presentations.
4. Create new documents using advanced software
integration skills through the use of word
processing, spreadsheets and related charts,
database files, reports, and presentations.
5. Design desktop publishing documents, which
include text, graphics, borders, shadings,
watermarks, columns, and nameplates using
principles of layout and design
6. Utilize the mail merge feature of a software
program.
7. Apply financial and database functions to
spreadsheets including formulas, data tables,
sorting, and queries.
Course Outline Units of Study:
 Computer Essentials
 Employability
 Advanced Word Skills
 Advanced PowerPoint Skills
 Advanced Excel Skills
 Access and Publisher
Teaching / Learning Strategies Lecture

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 Panel Discussion
Demonstration
Research
Audio-Visual Presentation
Assessment Strategies Written Examination
Oral Interview
Project

Course Name SIT1 – Supervised Industry Training1/On-the-Job Training1

Course Description This course allows the students to practice the skills
acquired in the school for the first two years. This gives them
the opportunity and and knowledge with the realities and
problems in the field/industry. This may include involvement
in industry manpower requirement, training and application of
principles of the things learned in campus. Further, this will
also enhance the student’s competence in some areas.
The student shall prepare a narrative report/thesis on a
topic covered by the experience in the industry.
Number of Units for Lecture and
Laboratory – 4 units
Laboratory
Number of Contact Hours per
Laboratory – 40 hours per week
Week
Program Learning Outcome PLO 1. Apply knowledge of mathematics, science, technology
fundamentals, and a technology specialization to
defined and applied technology procedures, processes,
systems, or methodologies. In aid of systems design
addressing identified technology problems, conduct
the following: identify problems, conduct researches,
investigations and experiments, and come up with
conclusions and solutions
PLO 3. Communicate effectively on broadly-defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions;
PLO 4. Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice
PLO 6. Apply professional ethics and responsibilities and
norms of technology practice
PLO 7. Function effectively as an individual and as a member
of diverse technical teams
PLO 9. Recognize the need for, and have the ability to engage
in independent and lifelong learning in specialized
technologies
PLO 11. Evaluate the application of Critical Thinking (Higher
Order Thinking Skills) and adjust Problem Solving
Techniques
PLO 12. Manage and evaluate workplace policies and

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 procedures relevant to the workplace
PLO 14. Shape and sustain strategic thinking and attitudes
towards the common good
PLO 15. Establish, manage, and sustain OHS programs
relevant to the workplace

Course Outcome  Use tools, machines, documents, equipment and knowledge

on how to improve and do job effectively with quality
 Develop learning through planned career experience in an
actual work
 Apply competencies to actual workplace
 Discover opportunities for potential career placement
 Perform actual work guided by the learning in a dedicated
training room, workstations and equipment
 Create strategic plans and methodologies in the actual work
environment using appropriate tools

Course Name SIT2 - Supervised Industry Training1/On-the-Job Training3

Course Description This course allows the students to match school acquired
competencies and knowledge with the realities and problems in
the field/industry. This may include involvement in industry
manpower requirement, training, supervision and application of
principles of the things learned in campus. Further, this will
also enhance the student’s competence some areas.
The student shall prepare a narrative report/thesis on a
topic covered by the experience in the industry.
Number of Units for Lecture and
Laboratory – 12 units
Laboratory
Number of Contact Hours per
Laboratory – 40 hours per week
Week
Program Learning Outcome PLO 1. Apply knowledge of mathematics, science, technology
fundamentals, and a technology specialization to
defined and applied technology procedures, processes,
systems, or methodologies. In aid of systems design
addressing identified technology problems, conduct
the following: identify problems, conduct researches,
investigations and experiments, and come up with
conclusions and solutions
PLO 3. Communicate effectively on broadly-defined
technology-related activities with the technology
affiliated community and with the society at large, by
being able to comprehend and write effective reports
and design documentation, make effective
presentations, and give and receive clear instructions;
PLO 4. Demonstrate understanding of the societal, health,
safety, legal, and cultural issues and the consequent
responsibilities relevant to technology practice
PLO 6. Apply professional ethics and responsibilities and
norms of technology practice
PLO 7. Function effectively as an individual and as a member
of diverse technical teams

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 PLO 9. Recognize the need for, and have the ability to engage
in independent and lifelong learning in specialized
technologies
PLO 11. Evaluate the application of Critical Thinking (Higher
Order Thinking Skills) and adjust Problem Solving
Techniques
PLO 12. Manage and evaluate workplace policies and
procedures relevant to the workplace
PLO 14. Shape and sustain strategic thinking and attitudes
towards the common good
PLO 15. Establish, manage, and sustain OHS programs
relevant to the workplace

Course Outcome  Use tools, machines, documents, equipment and knowledge

on how to improve and do job effectively with quality
 Develop learning through planned career experience in an
actual work
 Apply competencies to actual workplace
 Discover opportunities for potential career placement
 Perform actual work guided by the learning in a dedicated
training room, workstations and equipment
 Create strategic plans and methodologies in the actual work
environment using appropriate tools

J. Program Curriculum Map (Please refer to ANNEX A)

K. Memorandum of Agreement (Please refer to ANNEX B)

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L. Program Schedule

FIRST YEAR, 1st Semester (June - October)

DATE OF No. of No. of
DAILY TIME TIME START DATE OF Hour Hour
COURSE Covered Qualification NTH
SCHEDULE START FINISH (mm-dd- FINISH s per s per
yy) (mm-dd-yy) Day Week
Tour1 Tourism and Hospitality1 54 MWF 11:00 12:00 10-Jun-21 10-Oct-21 1 3
GE1 Understanding the Self 54 MWF 11:00 12:00 10-Jun-21 10-Oct-21 1 3
GE2 Purposive Communication Customer Services NCII 210 M-T-W-TH-F 8:00 11:00 10-Jun-21 10-Oct-21 3 15
GE3 Mathematics in the modern world 54 MWF 1:00 2:00 10-Jun-21 10-Oct-21 1 3
GE4-Arts Appreciation 54 MWF 2:00 3:00 10-Jun-21 10-Oct-21 1 3
GE7 Ethics 54 MWF 3:00 4:00 10-Jun-21 10-Oct-21 1 3
ITED101/ITED101L Computer Operations Animation NC II 496 MWF 4:00 5:00 10-Jun-21 10-Oct-21 1 3
PE1-Physical Fitness & Gymnastics 36 TTH 11:00 12:00 10-Jun-21 10-Oct-21 1 2
NSTP1-(CWTS) 54 SAT 8:00 11:00 10-Jun-21 10-Oct-21 3 3
TOTAL 1030

FIRST YEAR, 2nd Semester (November - March)

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 DATE OF No. of No. of
DAILY TIME TIME START DATE OF Hour Hour
COURSE Covered Qualification NTH
SCHEDULE START FINISH (mm-dd- FINISH s per s per
yy) (mm-dd-yy) Day Week
GE5 Science, Technology & Society 54 MWF 8:00 11:00 11/19/2021 4/11/2022 3 9
GE6 Readings in Philippine History 54 MWF 11:00 12:00 11/19/2021 4/11/2022 1 3
Tour7 Tour and Travel Management Travel Services NCII 250 SAT 01:00 4:00 11/19/2021 4/11/2022 3 3
Tour2 Risk Management as Applied to 2:00 11/19/2021 4/11/2022 1 3
Security Services NCII 277 MWF 1:00
Safety, Security and Sanitation
Tour3 Tourism & Hospitality II 54 MWF 2:00 3:00 11/19/2021 4/11/2022 1 3
PE2-Fundamentals of Rhythmic Activities 36 TTH 4:00 5:00 11/19/2021 4/11/2022 1 2
NSTP2-(CWTS) 54 SAT 8:00 11:00 11/19/2021 4/11/2022 3 3
TOTAL 779

FIRST YEAR, Summer (April – May)

COURSE Covered Qualification NTH DATE OF No.
DAILY TIME TIME START DATE OF of No. of
SCHEDULE START FINISH (mm-dd- FINISH Hour Hour/
yy) (mm-dd-yy) / Day Week
SIT1 - SIT/OJT 1 240 M-T-W-TH-F 8:00 5:00 4/13/2022 5/30/2023 8 40

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SECOND YEAR, 1st Semester
DATE OF
DAILY No.
TIME TIME START DATE OF of No. of
COURSE Covered Qualification NTH SCHEDUL Hour
START FINISH (mm-dd- FINISH Hours
E s Day
yy) (mm-dd-yy) Week
Front Office Services M-T-W-TH-
Tour Elec1 Front Office Operations
NCII 270 F 8:00 11:00 10-Jun-22 10-Oct-22 3 15
GE10 Environmental Science 54 MWF 11:00 12:00 10-Jun-22 10-Oct-22 1 3
Tour5 Quality Service Management in
MWF 1:00
Tourism and Hospitality 54 2:00 10-Jun-22 10-Oct-22 1 3
Tour6 Philippine Culture and Tourism
MWF
Geography 54 2:00 3:00 10-Jun-22 10-Oct-22 1 3
Tour8 Sustainable Tourism 54 MWF 3:00 4:00 10-Jun-22 10-Oct-22 1 3
Tour Guiding Services
Tour9 Tour Guiding and Escorting MWF
NCII 54 4:00 5:00 10-Jun-22 10-Oct-22 1 3
OACC2 Personality and Professional
Development 54 TTH 1:00 2:30 10-Jun-22 10-Oct-22 1.5 3
OACC5 Keyboarding and Document
90 TTH 2:30
Processing 5:00 10-Jun-22 10-Oct-22 2.5 5
PE 3 - Individual/Dual Sports & Games 36 TTH 11:00 12:00 10-Jun-22 10-Oct-22 1 2
TOTAL 1046

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SECOND YEAR, 2nd Semester (November - March)
No.
No.
of
DAILY of
TIME TIME DATE OF Hour
COURSE Covered Qualification NTH SCHEDUL Hour
START FINISH START DATE OF s per
E s per
(mm-dd- FINISH Wee
Day
yy) (mm-dd-yy) k
Tour4 Global Tourism, Geography and
Culture 54 MWF 8:00 10:00 11/19/2022 4/11/2023 2 10
Tour12 Tourism Policy Planning and M-T-W-TH-
Development 54 F 1:00 3:00 11/19/2022 4/11/2023 2 10
Tour Elec4 Agritourism 54 MWF 10:00 12:00 11/19/2022 4/11/2023 2 10
ABM Elec2 Fundamentals of Accounting ,
Book Keeping NCIII 292 MWF 3:00
Business Management 4:00 11/19/2022 4/11/2023 1 3
FL1 Foreign Language (Spanish) 54 MWF 4:00 5:00 11/19/2022 4/11/2023 1 3
Eng103 Speech and Oral Communication 54 TTH 8:00 9:30 11/19/2022 4/11/2023 1.5 3
OACC4 Business Statistics and Probability 54 TTH 9:30 11:00 11/19/2022 4/11/2023 1.5 3
PE 4 - Team Sports and Games 36 TTH 11:00 12:00 11/19/2022 4/11/2023 1 2
Tour26 Transportation Management
Driving NCII 172 TTH 3:00
(covers land, air and sea) 5:00 11/19/2022 4/11/2023 2 4
TOTAL 834 11/19/2022 4/11/2023

SECOND YEAR, Summer (April – May)

No.
No. of
DAILY TIME TIME of Hou
Covered
COURSE NTH SCHEDUL STAR FINIS DATE OF Hour rs
Qualification
E T H DATE OF FINISH s per per
START (mm-dd- Day Wee
(mm-dd-yy) yy) k
M-T-W-
SIT2 - SIT/OJT2 240 8:00 5:00 8
TH-F 4/13/2023 5/30/2023 40

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THIRD YEAR, 1st Semester (June - October)
No.
No. of
DAILY TIME DATE of Hou
Covered TIME
COURSE NTH SCHEDUL FINIS DATE OF OF Hour rs
Qualification START
E H START FINISH s per per
(mm-dd- (mm-dd- Day Wee
yy) yy) k
Tour11 Applied Business Tools and Technologies M-T-W-
(GDS with lab) 54 TH-F 8:00 10:00 10-Jun-23 10-Oct-23 2 10
Events Management
Tour14 Introduction to MICE MWF
NCIII 162 10:00 11:00 10-Jun-23 10-Oct-23 1 3
Tour25 Entrepreneurship in Tourism and MWF 11:00 12:00 10-Jun-23 10-Oct-23 1
54 9
Hospitality TTH 10:00 2:00 10-Jun-23 10-Oct-23 3
Tour29 Micro Perspective in Tourism and
54 MWF 1:00
Hospitality 2:00 10-Jun-23 10-Oct-23 1 3
Tour Elec3 Specialized Food and Beverage Service
FBS NCII/NCIII
Operations 336 MWF 2:00 3:00 10-Jun-23 10-Oct-23 1 3
Tourism Promotion
Tour 20 Tourism and Hospitality Marketing
Services NCII 126 MWF 3:00 4:00 10-Jun-23 10-Oct-23 1 3
TOTAL 768

THIRD YEAR, Summer (April-May)

DATE
No. of
TIME DATE OF OF No. of
Covered DAILY TIME Hour
COURSE NTH FINIS START FINISH Hour
Qualification SCHEDULE START s per
H (mm-dd- (mm-dd- s per
Day
yy) yy) Week
M-T-W-TH- 10-Oct-
Internship3 (SIT3)
720 F 8:00 10:00 10-Jun-23 23 2 10

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Learner’s Entry Requirements

 Senior High School Graduate Preferably STEM Strand

1. Must passed the entrance exam
 College Undergraduate/Graduate
 High School Graduate for SY 2014 – 2015 & earlier
 Barangay Clearance
 PSA Copy of Birth Certificate
 Form 138 / Transcript of Records

Faculty Qualifications

 All instructors handling the basic/ general education courses, mandatory courses, allied
and elective courses are licensed professional teachers.
 All instructors handling the core courses/specialized courses are licensed Electrical
Engineers.

Assessment Arrangement
 Mandatory Assessment for TVET qualifications before completing the program.

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