Student Details

Cyrel Mullaneda Ramirez

BSHM

2nd-Year

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Course Enrollment

Year Level

Effective Year

Semester

School Year

Course Code	Description	Pre-Requisite	Units
HM PE 1	Catering Management	HPC 1	3
GE-AA	Art-Appreciation	None	3
HPC 6	Fundamentals in Food Service Operations	HPC 1	3
HMPE 2	Housekeeping Operations	HPC 2	3
HPC 8	Foreign Language 2 (Mandarin 2)	HPC 5	3
GE-US	Understanding the Self	none	3
GE-PC	Purposive Communication	None	3
GE-CW	The Contemporary World	None	3
eHM1	Trends and Issues in the Hospitality	None	3
THC 1	Macro Perspective of Tourism & Hospitality	None	3
THC 2	Risk Mgt.as applied to Safety, Security & Sanitation	None	3
HPC 1	Kitchen Essentials & Basic Food Preparation	None	3
NSTP-1	CWTS/ROTC	None	3
eHM2	Sustainable Hospitality	None	3
GE-MMW	Mathematics in the Modern World	None	3
iEng 1	Business Communication	GE-PC	3
GE-E	Ethics	GE-US	3
GE-RPH	Readings in the Philippine History	None	3
THC 3	Quality Service Mgt. in Tourism & Hospitality	THC 1	3
HPC 2	Fundamentals in Lodging Operations	None	3
NSTP-2	CWTS/ROTC	NSTP-1	3
GE-STS	Science, Technology and Society	None	3
RIZAL	Life & Works of Rizal	None	3
eGE-1	Living in the IT Era	None	3
THC 4	Philippines Culture & Tourism Geography	None	3
HPC 3	Applied Business Tools and Technologies	HPC 2	3
HPC 4	Supply Chain Mgt.in Hospitality Industry	None	3
THC 5	Micro Perspective of Tourism & Hospitality	THC 1, THC 3	3
eGe 2	Gender and Society	GE-US	3
HMPE 3	Front Office Operation	HPC 2, HPC 3	3
HMPE 4	Asian Cuisine	HPC 1,THC 2	3
BME 1	Operations Management in Tourism Hospitality Industry	None	3
THC 6	Professional Development and Applied Ethics	None	3
THC 7	Tourism and Hospitality Marketing	None	3
BME 2	Strategic Management in Tourism & Hospitality Industry	None	3
HPC 9	Ergonomics and Facilities Planning for the Hospitality Industry	None	3
HMPE 5	Bar & Beverage Management-w/lab	None	3
Lit 100	Literatures in the Contemporary World	must be a regular 4th yr.student	3
HPC 10	Research in Hospitality	must be a regular 4th yr.student	3
HMPE 6	Recreation and Leisure Management	must be a regular 4th yr.student	3
Practicum	Practicum-Hotel & Restaurant Practicum (600 hrs)	Completed Academic Requirements	6
HPC 5	Foreign Language 1 (Mandarin)	None	3
PATH-FIT 1	Movement Compentency Training	none	2
PATH-FIT 2	Exercised-Based Fitness Activities	PATH-FIT 1	2
PATH-FIT 3	Menu of Dance , Sports, Martial Arts , Group Exercise , Outdoor and Adventure Activities	PATH-FIT 1 & PATH-FIT 2	2
PATH-FIT 4	Recreational Activities	PATH-FIT 1 & PATH-FIT 2	2
HMPE 2	Housekeeping Operations	HPC 2	3

Total Selected Units: 0

2nd-Year Year - 1st-sem Semester

Course Code	Descriptive Title	Lec	Lab	Units	Pre-Requisite	Grade
HM PE 1	Catering Management	3	0	3	HPC 1	1.7
Total:		3	0	3	GPA:	1.7

2nd-Year Year - 2nd-sem Semester

Course Code	Descriptive Title	Lec	Lab	Units	Pre-Requisite	Grade
HPC 7	Introduction to Meetings , Incentives , Conventions and Events Management (MICE)	2	1	3	HM PE 1
Total:		2	1	3	GPA:	N/A

3rd-Year Year - 1st-sem Semester

Course Code	Descriptive Title	Lec	Lab	Units	Pre-Requisite	Grade
BME 1	Operations Management in Tourism Hospitality Industry	3	0	3	None	2.4
HMPE 4	Asian Cuisine	2	1	3	HPC 1,THC 2	1.8
THC 6	Professional Development and Applied Ethics	3	0	3	None	2.0
THC 7	Tourism and Hospitality Marketing	3	0	3	None	1.8
Total:		11	1	12	GPA:	2

3rd-Year Year - 2nd-sem Semester

Course Code	Descriptive Title	Lec	Lab	Units	Pre-Requisite	Grade
BME 3	Total Quality Management	2	1	3	None
THC 10	Entrepreneurship in Tourism & Hospitality	3	0	3	THC 7
THC 8	Legal Aspects in Tourism & Hospitality	3	0	3	None
THC 9	Multicultural Diversity in Workplace for the Tourism Professional	3	0	3	THC 6
Total:		11	1	12	GPA:	N/A