Schools and Programs

School of Nutrition and Hospitality Management

Through the years, the School of Nutrition and Hospitality Management has produced graduates who excel in their practice in the Philippines and around the world. The thorough, hands-on training of the instructors provide the students with the skills and knowledge they need to build reputable professional practices.

The interactive classroom discussions are supplemented with stimulating activities, such as culinary contests, seminars, exposure tours, and practicum in well-known accredited institutions, both local and international.

Most of all, in keeping with the University motto of Ciencia y Virtud (Science and Virtue), the School molds well-trained and highly qualified professionals with a strong sense of nationalism and recognition of their responsibility as global citizens.

VISION

The School of Nutrition and Hospitality Management is committed to quality education that ensures the total development of its graduates who are empowered to lead in their chosen professions and are competent members of the global workforce.

MISSION

In line with the Centro Escolar University’s philosophy, mission, and vision, the School of Nutrition and Hospitality Management is committed:

to develop well-rounded individuals; and
to produce competent professionals who are involved in community service and research, and equipped with the new information technology and emerging knowledge and skills that meet international standards of excellence while continually quest for personal and professional growth.

Distinct Features

Nutrition & Dietetics, Hotel & Restaurant Management and Tourism Management Programs are ASEAN University Network (AUN) quality assessment certified
90% passing average in the Licensure Exam for Nutritionist-Dietitian for the past 3 years
The FIRST and ONLY Nutrition and Dietetics program with the HIGHEST LEVEL of accreditation, Level IV, by PACUCOA as certified by FAAP
Hospitality Management and Tourism Management Programs are Level II Accredited by PACUCOA
Affiliation with St. Luke's Medical Center and Manila Doctors Hospital, and Level IV Specialty Hospitals for Nutrition and Dietetics Practicum
Lactation Room, Nutrition and Wellness Clinic for nutrition assessment and counseling conducted by Nutrition and Dietetics students and faculty
Blended Learning Courses Offered through the CEU Learning Engagement and Proficiency System (CEU LEAPS)
Historical Manila Hotel is Hospitality Management and Tourism & Travel Management students' on-the-job training site
International Practicum Training Program in the USA and Vietnam
Faculty/Student Exchange Program in Daegu, South Korea and Surabaya, Indonesia
Hands-on experience with prominent culinary chefs
Well-organized and supervised educational tours, both local and international, to expose students to international standards of quality education and training
Fully-equipped food laboratories for students’ training in food production, beverage/bar operations, food merchandising, catering, and banquet service management
Use of In-Campus Property Management System (PMS) and Amadeus Global Distribution System (GDS)
CEU Travel Bureau, laboratory for Tourism and Travel Management students
In-campus practicum venue for the Hospitality Management students (CEU Diners+Cafe)
CEU Hotel Mock-Up facilities
Ladderized Program that prepares students to have employable skills at every academic year level for them to be competitive in the tourism and hospitality industry locally and globally
Additional certification provided to students upon passing the National Skills Certification by TESDA
University integrated community outreach program

Academic Programs

Bachelor of Science in Nutrition and Dietetics
Bachelor of Science in International Tourism and Travel Management
Bachelor of Science in International Hospitality Management with Specialization in Cruise and Integrated Resort Operations
Bachelor of Science in International Hospitality Management with Specialization in Hotel, Restaurant, and Culinary Operations

Level IV- 2nd Re-accredited status granted by the Philippine Association of Colleges and Universities Commission on Accreditation (PACUCOA) certified by Federation of Accrediting Agencies of the Philippines (FAAP)

Bachelor of Science in Nutrition and Dietetics Program Outcomes

The graduates of the Bachelor of Science in Nutrition and Dietetics (BSND) program must be able to:

PO1: Translate the role of nutrition and dietetics in improving the overall health and well-being according to various needs, capacity, and potentials of individuals, groups and families;

PO2: Organize a comprehensive, multidisciplinary, and multi-cultural nutritional care plan as designed individually or through collaborative efforts to achieve total wellness of an individual and other diverse;

PO3. Incorporate food and nutrition plans in the local and national development efforts to

address nutritional concerns;

PO4. Plan and manage food service in different settings and nutrition programs in a multi-level

approach, according to regulations and policies;

PO5. Design economically viable activities using evidence-based studies in varying food,

nutrition, and dietetics programs for practical application;

PO6. Model the ethical standards of nutrition and dietetics in recognition of professional and

social responsibility;

PO7. Engage in lifelong learning activities keeping abreast in continuing education and

development of scientific research related to food and nutrition in contribution to the

attainment of the national sustainable development goals;

PO8. Articulate the latest scientific breakthrough related to the practice of food and nutrition

using appropriate language required;

PO9. Maximize the use of Philippine products and commodities in the practice of nutrition and

dietetics to preserve the Filipino historical and cultural heritage; convey nutrition

information using local language as appropriate in the community setting.

Bachelor of Science in International Tourism and Travel Management Program Outcomes

The graduates of Bachelor of Science in International Tourism and Travel Management (BSITTM) program must be able to:

PO1. Communicate effectively in carrying out the varied roles of local and international Tourism

Management practitioners;

PO2. Execute tourism and hospitality tasks in a multidisciplinary and multicultural environment

in accordance with the international qualification frameworks;

PO3. Apply problem solving and critical thinking skills in making decisions related to the

functions in the tourism and hospitality industry;

PO4. Practice professional and ethical standards in delivering customer service to function

effectively in the tourism and hospitality industry;

PO5. Utilize appropriate technology applications specific to the processes and services in the

tourism and hospitality industry;

PO6. Lead in advocacy programs of tourism and hospitality management to contribute to the

improvement of quality of life;

PO7. Organize local and international tours in compliance with the respective tourism

Jurisdiction;

PO8. Conduct insightful research to address the changing needs and concerns of the

profession, the industry and the society;

PO9. Design innovative marketing programs in promoting the tourism and the hospitality

industry following the national and the international standards;

PO10. Evaluate existing and potential tourism sites in terms of adherence to the principle

sustainability, preservation of biodiversity and socio-cultural impact;

Bachelor of Science in International Hospitality Management with Specialization in Hotel, Restaurant, and Culinary Operations (HRCO) and Specialization in Cruise Program Outcomes

The graduates of the Bachelor of Science in International Hospitality Management

PO1. Communicate effectively in carrying out the varied roles of local and International

Hospitality Management practitioners;

PO2. Execute hospitality tasks in a multidisciplinary and multicultural environment in

accordance with the international qualification frameworks;

PO3. Apply problem solving and critical thinking skills in making decisions related to the

functions in hospitality industry;

PO4. Practice professional and ethical standards in delivering customer service to function

Effectively in the hospitality industry;

PO5. Utilize appropriate technology applications specific to the processes and services in the

hospitality industry;

PO6. Develop food products and services independently and collaboratively in compliance with

The hospitality industry standards;

PO7. Apply hospitality skills proficiently and creatively in food and beverage service and

operations by analyzing the emerging guest needs, preferences, and lifestyles;

PO8. Perform guest service in accordance with the front office standards utilizing the property

management systems;

PO9. Conduct housekeeping services in compliance with hospitality and environmental

protection standards while practicing good stewardship and accountability;

PO10. Implement safety, security, and risk management programs in hospitality management

operations through systematic problem-solving in compliance with the industry standards

and government regulations.

PO11. Engage in scientific investigation and researches related to hospitality services to

improve the quality of life.

The graduates of the Bachelor of Science in International Hospitality Management

SPECIALIZATION IN CRUISE AND INTEGRATED RESORT OPERATIONS (BSIHM-CIRO)

must be able to:

PO1. Communicate effectively in carrying out the varied roles in Cruise Line and Integrated

Resort Operation;

PO2. Perform task independently and effectively within multi-disciplinary and multi-cultural

teams in accordance with the international industry standard;

PO3. Apply problem solving and critical thinking skills in making decisions related to the

functions in the Cruise Line and Integrated Resort Operation;

PO4. Utilize appropriate Cruise Line and Integrated Resort technology applications specific to

the processes and services aligned with the international industry standard;

PO5. Produce food products and services independently and collaboratively in compliance with

the international industry standard;

PO6. Perform guest service in accordance with the front office and housekeeping standards in

Cruise Line and Integrated Resort Operation;

PO7. Perform Cruise Line standard operations guidelines in accordance with international

maritime organization and requirement in Integrated Resort Operation;

PO8. Practice good steward ship in accordance with the safety, security, and risk management

system in compliance with the international government regulation and standard;

PO9. Conduct insightful research to address the changing needs and concerns of the

profession within the Cruise Line industry and Integrated Resort Operation.

Employment Opportunities

Bachelor of Science in Nutrition and Dietetics Graduates

Registered Nutritionist-Dietitians in hospitals, schools, airlines, care homes, industrial cafeterias, restaurants, and hotels
Public Health Nutritionist-Dietitian in government and non-government organizations
Sports Nutritionist
Weight Management and Fitness Specialist
Diabetes Educator
Health and Nutrition Educator
Patient Services Manager
Entrepreneur in private Nutrition Clinic and Food Service Establishment
Food Regulatory Officer
Nutrition and Foodservice Manager, Supervisor or Director
Food and Nutrition Researcher Food Laboratories, Food Manufacturing Firms, Testing Kitchens, Government, and Non-Government Institutes
Academician
Food Sanitation Officer

Bachelor of Science in International Tourism and Travel Management

Regional Officer of the Department of Tourism (DOT)
DOT Tourism attache'
Tourism Information Center Manager
Tourism Officer
Tour Operator
Tour Leader
Tourism Marketing Officer
Travel Agent
Travel Agency Manager
Travel Consultant
Airline and Travel Agency Reservation Officer
Flight Attendant
Ground Attendant
Events Manager
Conference Organizer
Guest Relation Officer and Press Relations Officer in prestigious hotels, restaurants, and cruise companies
Hotel Concierge
Front Office Personnel in hotels and cruise companies
Travel Writer
Owner of accommodation and travel agencies
Academician

Bachelor of Science in International Hospitality Management with specialization in Hotel, Restaurant, and Culinary Operations

Hotel Manager
Hotel General Manager
Resident Manager
Executive Housekeeper
Housekeeping Supervisor
Human Resource Director
Sales and Marketing Director
Meeting and Events Manager
Front Office Receptionist
Concierge
Executive Chef
Food and Beverage Director
Restaurant Manager
Food and Service Manager Supervisor
Executive Gaming Host
Flight Attendant
Club Manager
Caterer
Industry Consultant
Entrepreneur of lodging, restaurant, fast foods, and bakeshops
Academician

Bachelor of Science in International Hospitality Management with Specialization in Cruise and Integrated Resort and Operations

Cruise Manager
Cruise Director
Cabin Housekeeping Supervisor
Sales and Marketing Director
Meeting and Events Manager
Bar Lounge Manager
Club Manager
Production Manager
Front Office Receptionist
Concierge
Junior Assistant Purser
Executive Gaming Host
Industry Consultant
Deck Crew
Cabin Crew Attendant
Disc Jockeys
Cruise Host & Hostess
Shore Excursion Manager
Water Sports Instructors
Academician

Deans and Academic Heads

Dr. Cecilia C. Uncad
Dean, School of Nutrition and Hospitality Management
[email protected]
Mr. Alpha Re B. Omega
Acting Program Head, Tourism and Travel Management
[email protected]
Ms. Honey Loveleen R. Bontile
Program Head, Nutrition and Dietetics
[email protected]

2nd Flr. Technology Center Building
Centro Escolar University
9 Mendiola St.,
San Miguel, Manila City
(+63)2 8735-6861 to 71 loc. 220
(+63)2 8736-3129

Faculty Profile

Permanent Faculty:

Alvarez, Ma. Lindsay J.

Master of Arts in Education major in Educational Management

Philippine Christian University

Bachelor of Science in Physical Therapy/ Bachelor of Science in Nutrition and Dietetics

Our Lady of Fatima University/ Centro Escolar University

Bontile, Honey Loveleen R.

Master of Science in Public Health (Nutrition)

University of the Philippines Manila

Oñas, Ethel May F.

Ph.D. in Human Nutrition

University of the Philippines Los Baños

Master of Science in Nutrition and Dietetics