SSTIBSC M Bachelor of Science in Culinary SSTI Management (BSCM) BSCM-22-07 Get into the world of food and carve your own career path in the diverse culinary industry in our BSCM program. Whether you aim to be a head chef, a food business owner, or be an advocate of food sustainability and development, you can find your start here. Gain first-hand experience in fully-equipped commercial kitchen laboratories and train under seasoned chefs and cooks while learning the fundamentals, operations, and the essentials menu planning, catering, kitchen management, food styling, and more. tod STIC1002 Euthenics 1 1 GEDC1005 Mathematics in the Modem World 3 NSTP1008 National Service Training Program 1 3 PHED1005 PE,/PATHFIT 1: Movement Competency Training 2 GEDC1006 Readings in Philippine History 3 GEDC1008 Understanding the Self 3 CTHC1003 Macro Perspective of Tourism and Hospitality 3 ereiciond Risk Management as Applied to Safety, Security, and Sanitation TOTAL 21 COURSECODE _—_FIRSTYEAR-SECOND TERM UNITS. PRE-REQUISITE(S)_ NSTP1010 National Service Training Program 2 3 PHED1006 PE,/PATHFIT 2: Exercise-based Fitness Activities 2 PHED1005 GEDC1016 Purposive Communication 3 HOSP1002 _Kitchen Essentials and Basic Food Preparation 3 CTHC1004 sTIci003 Computer Productivity Tools 1 CTHC1006 Philippine Culture and Tourism Geography 3 CTHC1003 CTHC1007 Micro Perspective of Tourism and Hospitality 3 CTHC1003 TOTAL 18GEDC1010 Art Appreciation 3 _ PHED1005; PHED1007 PE./PATHFIT 3: Individual-Dual Sports 2 PHED1006 HOSP1003 Menu Planning and Merchandising 3. CTHC1007 Philippine Regional Cuisines with Food Styling and HOSP1002; HOSP1005 Design 2 cTHc1004 HOSP1008 Fundamentals in Lodging Operations 3. CTHC1007 CTHC1010 Foreign Language 1 3 crucroos Quality Service Management in Tourism and 3 Hospitality TOTAL 19 GEDC1009 Ethics 3 PHED1005; PHED1008 P.E./PATHFIT 4: Team Sports 2 PHED1006 GEDC1013 Science, Technology, and Society 3 HOSP1005; HOSP1009 International Cuisines with Food Styling and Design 2 HOSP1002; cTH1004 HOSP1013 Supply Chain Management in Hospitality Industry 3 HOSP1014 _ Fundamentals in Food Service Operations 3 CTHC1004 Introduction to Meetings Incentives, Conferences, 7 and Events 3 Management (MICE) CTHC1012 Foreign Language 2 3 TOTAL 22 cTHC1011 CTHC1010CBMC1001 Operations Management (TQM) 3 GEDC1003 “The Entrepreneurial Mind 3 GEDC1045 Great Books 3 HOSP1016 _ Pastry Arts and Bakery Management 2 HosP1002 Applied Business Tools and Technologies in HOSPIO19 ——_Hogpitality 3 sTIC1003 CTHC1013 Professional Development and Applied Ethics 3 GEDC1009 , vnali , CTHC1003; CTHC1014 Tourism and Hospitality Marketing 3 Gtret007 eTHC1015 Multicultural Diversity in Workplace forthe Tourism 5 Professional TOTAL 23 CBMC1003 Strategic Management 3 CBMC1001 GEDC1041 Philippine Popular Culture 3 HOSP1021 Catering Operations Management 2 HOSP1022 __ Modern Gastronomy with Fusion of Cuisines 2 Ergonomics and Facilities Planning for the HosPr023 Hospitality Industry $ 3 CTHC1016 Legal Aspects in Tourism and Hospitality 3 CTHC1017 Entrepreneurship in Tourism and Hospitality 3 GEDC1003, TOTAL 19GEDC1002 The Contemporary World 3 STIC1007 Euthenics 2 1 sTIci002 GEDC1014 Rizal's Life and Works 3 HOSP1024 —_Specialty Cuisine with Food Exhibit 2 HOsP1025 Research in Hospitality 3 TOTAL 12 ouTc1006 BSCM Practicum (600 hours) 6 4th year standing TOTAL 6Program Outcomes Produce food products and services complying with enterprise standards Provide food and beverage service and manage the operation seamlessly based on industry standards + Apply management skills in food and beverage service and operations +Perform and maintain various housekeeping services for guest and facility operations +Plan menus for various occasions and special dietary or client requirements +Plan and implement a risk management program to provide a safe and secure workplace + Exhibit mastery of culinary skills acceptable based on industry standardsCareer Opportunities + Executive Chef + Sous Chef + Pastry Chef + Line/Station Chef + Banquet Manager/Supervisor + Restaurant/Outlet/Catering Operations Manager/Supervisor + Housekeeping Manager/Supervisor + Bakeshop Manager/Supervisor + Resort/Club Manager/Supervisor * Convention/Event Manager/Supervisor + Bar Manager/Supervisor + Sales and Marketing Manager/Supervisor + Recreation Director/Leisure Manager + Hotel/Restaurant ConsultantAdmission Requirements Incoming Freshman + PSA-issued Birth Certificate + Original Form 138 / SF9-SHS (Report Card) + Original Form 137-A / SF10-SHS (Permanent Record) Transferees (STI or Non-STI Students) + PSA-issued Birth Certificate + Certificate of Transfer (Honorable Dismissal) + Official Transcript of Records (Copy for STI)