Monday, May 28th, 2012
College of Hotel & Restaurant Management and Tourism
The program will equip students with competencies related to the operation of Hospitality-based industries particularly the accommodations and food-service sectors. Graduates of this course is expected to manifest skills and knowledge of basic and core hospitality competencies and exhibit world-class professional ethics and attitude.
Executive Chef, Food Service Attendant, Restaurant Manager, Café Barista, Bartender, Hotel Manager, Hotel Receptionists, Concierge, Executive Housekeeper, Butler and more.
The program is designed to equip the students with professional skills and competencies to become globally competitive professionals in the tourism industry. They are expected to be knowledgeable in areas like air, land and water transport as well as other sectors in the tourism and hospitality industry as the other sectors in the tourism and hospitality industry. It highlights a growing and promising sector in the industry not just here in the country but around the world.
Tour Guide, Tour Escort, Tour Coordinator, Documentation Officer, Ticketing Supervisor, Travel Consultant, Tour Planner, Flight Attendant, Ground Steward, and more.
The BARTENDING NC II is designed to enhance the knowledge, skills and attitude of a bartender/barista in accordance with industry standards. It covers core competencies on cleaning bar areas, operating bar, preparing and mixing cocktails.
Food and Beverage Services
The FOOD AND BEVERAGE SERVICES is designed to enhance the knowledge, skills, behavior and motivations in accordance with industry standards. It covers the basic, common and core competencies required for the NCIII level on providing specialist advice on food or wine and preparing and serving espresso coffee to the guests.
The COMMERCIAL COOKING NC II consists of competencies that a person must achieve to plan, prepare, and present various hot and cold products and manage a team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards. S/he is also able to implement and/or execute plans and monitor expenses to generate the required gross profit margins.
The HOUSEKEEPING NC II is designed to enhance the knowledge, skills and attitude in Housekeeping specifically it covers, to provide housekeeping service to guest, prepare room for guest clean premises, provide valet service, and laundry service.
Tour Guiding Services
The TOUR GUIDING SERVICES NC II 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.
Bread and Pastry Production
The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.