Bachelor of Science in International Hospitality Management specialized in Culinary Arts and Kitchen Operations

Also in Two (2) Year Program

Associate in Culinary Arts and Kitchen Operations

Associate in Culinary Arts and Kitchen Operations (ACAKO) / Bachelor of Science in International Hospitality Management specialized in Culinary Arts and Kitchen Operations (BSIHM-CAKO) provides foundation and specialization study in the Culinary Arts and Food Service field through academic, laboratory, and field internship experiences.  The Program provides the knowledge and skills necessary for the students to ensure efficiency and quality product preparation and service in the foodservice setting.  The program is designed in two depth areas in the culinary field: operations and management, which is to prepare students for employment in a variety of food production and restaurant positions in the growing food service field.

Accreditation:

  • Center of Excellence in Hotel and Restaurant Management Program as awarded by the Commission on Higher Education
  • PACUCOA Level IV Accredited Status
  • International Center of Excellence (4-stars) awarded by the Asia Pacific Institute for Events Management (APIEM)
  • Fully Accredited by The International Centre of Excellence in Tourism and Hospitality Education (THE-ICE)

Download Curriculum

The complete program curriculum for Bachelor of Science in International Hospitality Management specialized in Culinary Arts and Kitchen Operations (BSIHM – CAKO)

EMPLOYMENT OPPORTUNITIES

  • Restaurant Manager
  • Food and Beverage Manager
  • Assistant Food and Beverage Manager
  • Executive Chef
  • Executive Sous Chef
  • Sous Chef
  • Chef de Partie
  • Demi Chef de Partie
  • Cook / Commis de Cuisine
  • Executive Pastry Chef
  • Pastry Chef
  • Chief Baker
  • Baker
  • Garde Manger
  • Catering Chef
  • Caterer
  • Specialty Chef
  • Personal Chef
  • Kitchen Manager
  • Kitchen Staff
  • In-flight Chef (Airlines)
  • Butcher
  • Kitchen Steward
  • Cost Controller
  • Purchaser
  • Food Safety Inspector
  • Kitchen Designer

PROGRAM EDUCATIONAL OBJECTVES (PEO)

Three to five years after graduation, graduates of BSIHM-CAKO Program shall:

  1. Be gainfully employed or established own business in hospitality and related industries demonstrating holistic competencies required for local and international business operations
  2. Attain chef de partie or sous chef level position in local and international hospitality industry or specialized fields (baking and pastry/ local/ international cuisine)
  3. Engage in life-long learning through continuous personal and professional development
  4. Participate in research-related or corporate social responsibility activities that will contribute to the development and promotion of hospitality industry

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