B. S. NUTRITION AND DIETETICS (BSND) PROGRAM OBJECTIVES

The Bachelor of Science in Nutrition and Dietetics program aims to:

1. equip students with an integrated and fundamental knowledge, attitudes, and skills in foodservice, dietetics management and research;

2. develop technical competence of students in planning, organizing, implementing, managing and evaluating nutrition programs thereby enabling them to contribute to the improvement of the lives of the people through good nutrition;

3. contribute to global development through the advocacy of good nutrition and healthy lifestyle in improving and maintaining the quality of life of individuals, groups and community; and

4. develop students who conduct themselves in a manner consistent with ethical standards and take responsibility for continuing personal and professional development.

B. S. NUTRITION AND DIETETICS (BSND) PROGRAM OUTCOMES

The graduates of B.S. Nutrition and Dietetics should be able to:

1. Advocate the role of nutrition and dietetics for human well-being in relation to the needs, resources and potentials of individuals, groups and families.

2. Practice comprehensive nutritional care for the total wellness of individuals in a multidisciplinary and multi-cultural setting.

3. Integrate nutrition concerns with local and national development efforts.

4. Manage nutrition programs for individuals, groups and institutions.

5. Plan and manage a foodservice unit in hospital or other settings.

6. Plan and manage an economically viable activity related to nutrition and dietetics.

7. Design and/or conduct a scientific study on food, nutrition and related topics.

8. Uphold ethical standards of the profession.

9. Engage in lifelong learning activities.

10. Effectively communicate orally and in writing using both English and Filipino.

11. Work effectively and independently in multi-disciplinary and multi-cultural teams.

12. Act in recognition of professional, social, and ethical responsibility.

13. Preserve and promote “Filipino historical and cultural heritage.”

The Bachelor of Science in Tourism Management prepares the student for various careers in the tourism industry and/or hospitality sectors. The program aims to:

1. provide comprehensive knowledge and critical awareness of the main ideas, concepts and principles in tourism management;
2. develop skills in planning, developing and sustaining a tourism product;
3. fortify skills in the field of research, leadership, entrepreneurship, travel agency management, resort management, event management and transportation management;
4. cultivate skills in planning, packaging, and pricing domestic or international tourism products based on market requirements and number of participants in a particular tour program;
5. hone reportorial and communication skills specifically in the field of tourism; and
6. sharpen skills in the application of work related technology including information handling and skills for lifelong learning.

The Bachelor of Science in Hotel and Restaurant Management prepares the student for various careers in the hospitality sectors. The program aims to:

1. provide knowledge and critical awareness of the main ideas, principles, concepts and problem solving techniques in hotel and restaurant management;
2. fortify skills in the field of research, leadership, entrepreneurship and culinary arts;
3. hone reportorial and communication skills specifically in the field of hotel and restaurant management/hospitality management;
4. provide competencies on accommodation management, food and beverage management and event management; and
5. develop skills in the application of work related technology including information handling and skills for lifelong learning.

Course requirements for students of SNHM

Employment opportunities for SNHM graduates

In accordance with CHED Memorandum No. 17, series of 2017, Policies, Standards and Guidelines for the Bachelor of Science in Nutrition and Dietetics (BSND) Program and for global competitiveness this proposed revision is hereby presented.

Program Outcomes  :  

The graduates of BSND should be able to:

1. Initiates and innovates activities in promoting the role of nutrition and dietetics for human well-being in relation to the needs, resources and potentials of individuals, groups and families.
2. Plan and implement comprehensive nutritional care for the total wellness of individuals in a multidisciplinary and multi-cultural setting.
3. Integrate nutrition concerns with local and national development efforts.
4. Develop and manage nutrition programs for individuals, groups and institutions for effective public health nutrition practice.
5. Plan and manage a foodservice unit in hospital or other settings following regulations and organization policies.
6. Plan and manage an economically viable activity related to nutrition and dietetics in collaboration with stakeholders.
7. Design and conduct a scientific study on food, nutrition and related topics following ethical research methodology.
8. Organize and participate in lifelong learning activities to keep abreast of the developments in foods, nutrition, dietetics and related fields.
9. Act in recognition of professional, social, and ethical responsibility.

This program is a ladderized curriculum leading to a 4-year degree program in International Tourism and Travel Management.  It provides students with specific skills and competencies to enhance their opportunities to work in the various facets of the tourism and travel industry both local and international.  Students receive a Certificate in Tourism Promotion Services upon one-year completion, a Diploma in Tour and Travel Services in the second year, an Associate in Tourism and Travel Management in the third year and a Degree in Bachelor of Science in International Tourism and Travel Management upon completion of the program.

CHED Memorandum Order No. 62 Series of 2017 for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM).

Program Outcomes:          

A graduate of Bachelor of Science in International Tourism and Travel Management should be able to:

1. Create and execute independently planned tours to different tourist destinations locally and internationally in accordance with the legal requirements of respective tourism jurisdiction.
2.  Conduct various researches in tour guiding activities to solve problems systematically to address the changing needs of the industry and the society.
3. Discover innovative marketing programs in the promotion of tourist destinations based on national and global tourism industry standards.
4. Design and organize creatively MICE activities to meet the needs of the clients.
5. Develop and evaluate sites and attractions by implementing the principles of sustainability and respect for diversity.

This program is a ladderized curriculum that provides students with academic foundation in the field of Cruise and Integrated Resort Operations.  It equips students with skills and competencies that are essential to execute operational tasks and management functions in integrated resorts, cruise ships, casinos and other segments of hospitality industry.  Students receive a Certificate in Food and Beverage Services upon one year completion, a Diploma in Integrated Resort Operations in the second year, an Associate in Cruise and Integrated Resort Management in the third year and a Degree in Bachelor of Science in International Hospitality Management with specialization in Cruise and Integrated Resort Operations upon completion of the program.

CHED Memorandum Order No. 62 Series of 2017 for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM).

Program Outcomes:

A graduate of Bachelor of Science in International Hospitality Management with Specialization in Cruise and Integrated Resort Operations should be able to:

1. Produce food products and services independently and collaboratively in cruise and integrated resort operations based on industry standards;
2. Apply management skills critically and creatively in food and beverage service and operations in cruise and integrated resort operations;
3. Perform and provide guest services in cruise and integrated resorts in accordance with the front office standards and property management systems;
4. Evaluate and implement safety, security and risk management programs in cruise and integrated resorts through systematic problems solving in compliance with the industry and government regulations and standards;
5. Practice good stewardship and accountability in performing various housekeeping services in compliance with international housekeeping and environmental protection standards; and
6. Demonstrate quality and productivity in providing food and beverage services based on industry standards.

This program is a ladderized curriculum that provides students with skills and competencies that are needed to perform operational tasks and management functions in food production (culinary), hotel, food and beverage service, events planning and other emerging sectors of hospitality industry.  Students receive a Certificate in Hotel and Food & Beverage Service upon one year completion, a Diploma in Hotel and Food & Beverage Operations in the second year, an Associate in Hotel and Restaurant Management in the Third year and a Degree in Bachelor of Science in International Hospitality Management with specialization in Hotel, Restaurant and Culinary Operations upon completion of the program.

CHED Memorandum Order No. 62 Series of 2017 for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM).

Program Outcomes:

A graduate of B.S. In International Hospitality Management with specialization in Hotel, Restaurant and Culinary Operations should be able to:

1. Produce food products and services independently and collaboratively in compliance with the hospitality industry standards;
2. Apply management skills critically and creatively in food and beverage service and operations by analyzing and meeting the emerging guests’ needs, preferences and lifestyles;
3. Perform and provide guest service in accordance with the front office standards and property management systems;
4. Devise and implement risk management program through systematic problem solving approaches in compliance with the hotels ‘ policies and standards;
5. Practice good stewardship and accountability in performing various housekeeping services in compliance with international housekeeping and environmental protection standards.
6. Demonstrate quality and productivity in providing food and beverage services based on industry service standards.