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Institute for Catering
Management & Hospitality Technology (I-CATHY) |
Hotel & Restaurant Management
Mission
We are an Institute that offers a program of professional education and training in the fields of hospitality management and tourism that is supported by social ventures and industry-based exposure.
Vision
We envision graduates who: are workplace-ready in the corporate, educational and entrepreneurial fields of the lodging -and-food-service industries; are imbued with Christian and ethical values, and are able to adapt to diverse cultural environments.
Objectives
As such, we aim to develop students who:
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possess the desired competencies in culinary arts, dining service and customer relations, and in the planning and coordination of catering services through the use of available technology;
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enjoy increased opportunities for careers in the different areas of specialization—hotel and restaurant management, catering management, and hospitality technology;
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can utilize, with confidence, various industry-led and market-based commercial approaches;
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have a heightened commitment for social undertakings that will provide holistic and hands-on experience;
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have a healthy concept of self-employment—one that is aligned with national goals of job creation, gainful employment and poverty alleviation; and
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are able to exercise various modes of thinking as are appropriate to their circumstances in school or at work, especially in those situations needing integration of theory and practice.
BACHELOR
OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
YEAR I
|
FIRST SEMESTER |
SECOND SEMESTER |
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|
COMMUNICATION ARTS 1 |
5 |
COMMUNICATION ARTS 2 |
5 |
|
THEOLOGY 1 |
3 |
PHILIPPINE HISTORY |
3 |
|
FUNDAMENTALS OF PSYCHOLOGY |
3 |
PHILOSOPHY 1 |
3 |
|
ECOLOGY |
3 |
THEOLOGY 2 |
3 |
|
ALGEBRA WITH CULINARY MATH |
3 |
PRINCIPLES OF MANAGEMENT |
3 |
|
COMPUTER WITH APPLICATION IN HOSPITALITY |
3 |
HUMAN BIOLOGY |
3 |
|
PHYSICAL EDUCATION 2 (RHYTHMIC ACTIVITIES) |
2 |
||
|
PHYSICAL EDUCATION 1 (PHYSICAL FITNESS) |
2 |
||
|
EUTHENICS 1 |
|
EUTHENICS 2 |
|
|
NSTP 1 |
3 |
NSTP 2 |
3 |
|
TOTAL UNITS |
25 |
TOTAL UNITS |
25 |
YEAR II
|
FIRST SEMESTER |
SECOND SEMESTER |
||
|
FILIPINO 1. SINING NG PAKIKIPAGTALASTASAN |
3 |
FILIPINO 2. PAGBASA AT PAGSULAT SA IBAT-IBANG DISIPLINA |
3 |
|
LANGUAGE |
3 |
||
|
LITERATURE 1 |
3 |
PHILIPPINE GOVERNMENT & NEW CONSTITUTION |
3 |
|
THEOLOGY 3 |
3 |
||
|
ACCOUNTING FOR NON-ACCOUNTANTS |
3 |
THEOLOGY 4 |
3 |
|
PRINCIPLES OF NUTRITION & COOKERY |
2 |
PRINCIPLES OF ECONOMICS W/ TAR |
3 |
|
INTRODUCTION TO HOSPITALITY |
3 |
PRIN OF FOOD PREP W/ CHEM LAB A |
|
|
BUSINESS STATISTICS |
3 |
PRIN OF FOOD PREPW/ CHEM LAB B |
|
|
LAY APOSTOLATE 1 |
2 |
PRINCIPLES OF FOOD PREPARATION AND HOT & COLD COOKERY |
4 |
| PHYSICAL EDUCATION 3 (INDIVIDUAL/DUAL SPORTS) |
2 |
||
|
FOOD & INSTITUTIONAL ENVIRONMENT SAFETY |
3 |
||
|
BASIC FINANCE |
3 |
||
|
|
LAY APOSTOLATE 2 |
2 |
|
|
|
|
PHYSICAL EDUCATION 4 (TEAM SPORTS) |
2 |
|
TOTAL UNITS |
27 |
TOTAL UNITS |
26 |
YEAR III
|
FIRST SEMESTER |
SECOND SEMESTER |
||
|
RIZAL/SOCIO-POLITICAL THOUGHT |
3 |
BUSINESS COMMUNICATION |
3 |
|
PHILOSOPHY 2 |
3 |
WOMEN'S STUDIES |
3 |
|
ART APPRECIATION |
2 |
SOCIOLOGY/CULTURAL ANTHROPOLOGY |
3 |
|
MUSIC APPRECIATION |
1 |
CLUB, RESORT & CRUISE OPERATION |
3 |
|
FRONT OFFICE & HOUSEKEEPING OPERATION WITH I.T. |
2 |
HUMAN RESOURCE DEVELOPMENT & CURRENT TRENDS |
3 |
|
BAR & BEVERAGE OPERATIONS |
3 |
PRACTICUM 1 |
3 |
|
BAR & BEVERAGE OPERATIONS (LAB A) |
|
HOTEL SALES & MARKETING (SERV COMM & REL MKTG) |
3 |
| BAR & BEVERAGE OPERATIONS (LAB B) | |||
|
COST CONTROL SYSTEM WITH PURCHASING |
3 |
CATERING MANAGEMENT AND QUANTITY FOOD PRODUCTION |
5 |
|
FOOD AND BEVERAGE SERVICE OPERATION |
4 |
||
|
FOOD AND BEVERAGE (LAB A) |
|
CATERING (LAB A) |
|
|
FOOD AND BEVERAGE (LAB B) |
|
CATERING (LAB B) |
|
|
INTRODUCTION TO CULTURE OF TOURISM |
3 |
FOOD IN MULTI-MEDIA |
3 |
|
EVENT PLANNING & OPERATIONS |
3 |
|
|
|
TOTAL UNITS |
27 |
TOTAL UNITS |
29 |
YEAR IV
|
FIRST SEMESTER |
SECOND SEMESTER |
||
|
FOOD MERCH W/ INT'L COOKERY (FOOD STYLING & ART IN COMM BKNG) |
5 |
SYNTHESIS |
1 |
|
FACILITIES DES & LAYOUT W/ CAD(ENTREP IN BUSINESS OF HOSP) |
2 |
||
|
FOOD MERCHANDISING (LAB A) |
|
||
|
FOOD MERCHANDISING (LAB B) |
|
PRACTICUM 2 |
3 |
|
HOSPITALITY SUPERVISION |
3 |
VIRTUAL TOUR PLANNING |
2 |
|
METHODS OF RESEARCH/PROJECT PLAN |
3 |
COMPREHENSIVES - HRM |
2 |
|
THESIS WRITING/ORAL DEFENSE (BSHRM) |
2 |
||
|
PRACTICUM 1& 2 (HRM) |
6 |
|
|
|
TOTAL UNITS |
19 |
TOTAL UNITS |
10 |
Faculty Profile
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Concepcion Naromal, Officer-in-Charge, Master of Public Health, BS Community Nutrition
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Eden Alfornon, BS Hotel and Restaurant Management
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Ma. Cristina Dizon, MS in Human Resource Management, BS Hotel and Restaurant Management
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Nanette Fernandez,, MBA, BS Tourism
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Ma. Therese Garcia, BS Tourism
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Brenda Hernandez, MA in Basic Education Teaching, BS Hotel & Restaurant Management
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Rouzhelle Jiloca, BS Hotel & Restaurant Management
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Cynthia Lorete, BS Foreign Service
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Rufino Oliva, BS Hotel and Restaurant Management
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Nelson Roque, BSBA major in Banking & Finance
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Rowena Sagaysay, MBA, BS Hotel and Restaurant Management
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Amelia Tuble, PhD in Human Resource Management, Master of Food Service System,
BS Food and Nutrition -
Alona Ventocilla, BSC Financial Management
Contact Us
Institute for Catering Management and Hospitality Technology (I-CATHY)
Concepcion Naromal, Officer-in-Charge
Phone: (632) 524-7686 locals 216, 217
Fax No. (632) 890-4544
E-mail:
www.i-cathy.com /
inquiries@i-cathy.com
Posted August 2007
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Granted Full Autonomy Status by CHED and Level III Re-accreditation Status by PAASCU
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