Hospitality and Restaurant Services (Bundled Program)

About This Program

The Hospitality and Restaurant Services Bundled Program is a comprehensive multi‑qualification training pathway designed for aspiring hospitality professionals. This all‑in‑one program combines five essential industry‑standard TESDA NC II certifications into an intensive, two‑semester curriculum, preparing graduates for top‑tier careers in hotels, resorts, and fine dining establishments.

Bundled Qualifications & Inclusions

Students enrolled in this bundled program undergo rigorous hands‑on training and earn competencies across five national qualifications:

• Cookery NC II: Professional hot and cold kitchen meal preparation, plating, and culinary operations.
• Bread and Pastry Production NC II: Artisan baking, classical pastry arts, desserts, and bakery management.
• Food and Beverage Services NC II: Dining room service standards, banquet management, guest relations, and table service.
• Barista NC II: Specialty coffee brewing, espresso extraction, milk steaming, latte art, and café counter operations.
• Housekeeping NC II: Hotel guestroom servicing, public area maintenance, laundry operations, and linen handling.

Program Structure & Schedule

• Academic Structure: 2 Semesters per Year
• Tuition Fee: ₱18,350 per semester
• Class Schedule: Monday to Saturday (Hands‑on laboratory sessions)
• Comprehensive OJT: Extensive on‑the‑job training in leading partner hotels and restaurants

Career Opportunities

• Hotel & Resort Operations Supervisor
• Restaurant Manager / Head Server
• Commis Chef / Culinary Specialist
• Pastry Chef / Commercial Baker
• Professional Barista / Café Supervisor
• Hospitality and Guest Services Specialist

What You’ll Learn

• End‑to‑end hotel, resort, and restaurant operations management
• Mastery of kitchen techniques, culinary sanitation, and food safety standards
• Artisan baking, pastry formulation, and dessert presentation
• Espresso machine calibration, beverage preparation, and customer service
• Guest room preparation, chemical safety, and housekeeping systems
• Cross‑departmental leadership, hospitality ethics, and industry communication