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BS in Culinary Management (BSCM)

Hospitality Management

BS in Culinary Management (BSCM)

About the Program

Be a tastemaker as an esteemed and skilled culinary professional with the Bachelor of Science in Culinary Management program. Train in fully-equipped commercial kitchen laboratories and hone culinary and food service skills fit for a thriving career in food service and hospitality. BSCM graduates will be ready for the culinary world.

  • Exhibit mastery of culinary skills in food preparation, and produce local and international dishes based on industry standards 
  • Demonstrate management and operational skills in various disciplines such as food and beverage, housekeeping, and front office services, among others 
  • Plan and implement a risk management program to provide a safe and secure workplace  
  • Acquire entrepreneurial capabilities 
  • Executive Chef
  • Sous Chef
  • Pastry Chef
  • Line/Station Chef
  • Banquet Manager/Supervisor
  • Restaurant/Outlet/Catering Operations Manager/Supervisor
  • Housekeeping Manager/Supervisor
  • Front Office Manager/Supervisor
  • Bakeshop Supervisor/Manager
  • Resort/Club Manager/Supervisor
  • Convention/Event Manager/Supervisor
  • Bar Manager/Supervisor
  • Sales and Marketing Manager/Supervisor
  • Recreation Director/Leisure Manager
  • Hotel/Restaurant Consultant

 

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‘‘The hardship, determination, and positive mindset in trainings are the strong foundations of the team's achievements.’’

Rusly Xavier Herrera

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‘‘The hardship, determination, and positive mindset in trainings are the strong foundations of the team's achievements.’’

Rusly Xavier Herrera

SHS Student

Digital Arts

View Full Story | Read More STI Stories

Program Curriculum

FIRST YEAR - FIRST TERM UNITS    PRE-REQUISITE(S)
Euthenics 1 1    
Mathematics in the Modern World 3    
National Service Training Program 1 3    
Physical Education 1 2    
Readings in Philippine History 3    
Understanding the Self 3    
Macro Perspective of Tourism and Hospitality 3    
Risk Management as Applied to Safety, Security, and Sanitation 3    
TOTAL 21    
 
FIRST YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
National Service Training Program 2 3    
Physical Education 2 2   Physical Education 1
Purposive Communication 1 3    
Kitchen Essentials and Basic Food Preparation 1  2 Risk Management as Applied to Safety, Security, and Sanitation
Computer Productivity Tools    1  
Philippine Culture and Tourism Geography 3   Macro Perspective of Tourism and Hospitality
Micro Perspective of Tourism and Hospitality 3   Macro Perspective of Tourism and Hospitality
TOTAL 18    
SECOND YEAR - FIRST TERM UNITS   PRE-REQUISITE(S)
Menu Planning and Merchandising 3   Micro Perspective of Tourism and Hospitality
Philippine Regional Cuisines with Food Styling and Design 1 Kitchen Essentials and Basic Food Preparation; Risk Management as Applied to Safety, Security, and Sanitation
Art Appreciation 3    
Physical Education 3 2   Physical Education 1
Fundamentals in Lodging Operations 2  1 Micro Perspective of Tourism and Hospitality
Foreign Language 1 3    
Quality Service Management in Tourism and Hospitality 3    
TOTAL 19    
 
SECOND YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
International Cuisines with Food Styling and Design 2  Philippine Regional Cuisines with Food Styling and Design; Kitchen Essentials and Basic Food Preparation; Kitchen Essentials and Basic Food Preparation; Risk Management as Applied to Safety, Security, and Sanitation 
Ethics 2    
Physical Education 4 3   Physical Education 1
Science, Technology, and Society 3    
Supply Chain Management in Hospitality Industry 3    
Fundamentals in Food Service Operations 2 Risk Management as Applied to Safety, Security, and Sanitation
Introduction ot Meetings Incentives, Conferences, and Events Management (MICE) 2  
Foreign Language 2 3   Foreign Language 1
TOTAL 22    

THIRD YEAR - FIRST TERM UNITS    PRE-REQUISITE(S)
Operations Management (TQM) 3    
Pastry Arts and Bakery Management 1  Kitchen Essentials and Basic Food Preparation
The Entrepreneurial Mind 3    
Great Books 3    
Applied Business Tools and Technologies in Hospitality 2 Computer Productivity Tools
Professional Development and Applied Ethics 3   Ethics
Tourism and Hospitality Marketing 3   Macro Perspective of Tourism and Hospitality; Micro Perspective of Tourism and Hospitality
Multicultural Diversity in Workplace for the Tourism Professional 3    
TOTAL 23    
 
THIRD YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
Strategic Management 3   Operations Management (TQM)
Catering Operations Management 1  
Modern Gastronomy with Fusion of Cuisines 1  
Purposive Communication 2 3   Purposive Communication 1
Ergonomics and Facilities Planning for Hospitality Industry 2  
Legal Aspects in Tourism and Hospitality 3    
Entrepreneurship in Tourism and Hospitality 3    The Entrepreneurial Mind
TOTAL 19    

FOURTH YEAR - FIRST TERM UNITS     PRE-REQUISITE(S)
The Contemporary World 3    
Specialty Cuisine with Food Exhibit 1  
Euthenics 2 1    Euthenics 1
Rizal's Life and Works 3    
Research in Hospitality 2  
TOTAL 12    
 
FOURTH YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
BSCM Practicum (600 hours)    6 4th year standing
TOTAL 6    

 

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