This course presents comprehensive coverage of the major food tourism in the Philippines. Major discussion will be on regional food culture characteristics, gastronomy, culture and traditions of the various regions of the country leading to the realization of the potentials of the Tourism industry of the Philippines. Students will also comprehensive knowledge about the tourism food gastronomy operation and management of the tourism network system in the Philippines with its inherent physical culture resources as seen in the various provinces of the country.
- Teacher: Gloryn Mendoza
The students will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include the following; Clea and tidy bar and food service area; Develop and maintain food and beverage product knowledge; Manage the responsible service of alcohol; Prepare and serve non-alcoholic beverages; Provide a link between kitchen and service area; Provide advise to patrons on food and beverage services; Provide room service; Provide silver service; Take food orders and provide courteous table service; Mange intoxicated persons.
This course continues the study of the basic theory of baking and pastry arts. Units of the course will consist primarily of hands-on preparation of quality baked products, especially suited to a commercial application. Demonstrations will given for most practicums and detailed professional preparation methods and techniques as well as presentation will be emphasized. Laboratory includes.
- Teacher: BERNADETTE MORTERA