Bachelor of Science

In Hospitality Management

Your edge as a hospitality management student in SDCA

The Bachelor of Science in Hospitality Management (BSHM), as defined in the Commission on Higher Education CMO No.62, Series of 2017, aims to equip the students with competencies that are needed to execute operational tasks and management functions in food production (Culinary), accommodation, food and beverage service, events planning, transportation services, and other emerging sectors of the hospitality and tourism industry. The program consists of two (2) specializations; the BSHM Culinary Arts and Kitchen Operations and the BSHM Cruiseline Operations, with both specializations focusing on preparing its graduates to become global leaders and managers for various hospitality industry segments. 

Extending beyond the minimum requirements of the Commission and other existing statutory standards, SDCA ensures that its Bachelor of Hospitality Management (BSHM) achieves its pre-defined educational objectives (PEO) and program outcomes (PO). The BSHM program equips its graduates with leadership skills, a passion for research, a sense of social responsibility consistent with Dominican values, and strong professional affiliations. This ensures that graduates emerge as competent, mature, and socially conscious executives who are well-equipped to face the challenges of the international market.The program outcomes of both academic programs emphasize advanced knowledge, self-directed research, lifelong learning, and the practical implementation of acquired skills in order to emphasize the commitment to producing well-rounded graduates. These results reinforce the SDCA’s fundamental values. The capacity to utilize technological resources to effectively apply critical and research skills, participate in a multicultural society, and independently and creatively complete tasks is a quality that is universally possessed by all graduates. SDCA demonstrates a comprehensive approach to education through its commitment to cultivating leaders who are morally upright, socially accountable, and perpetually seeking to improve themselves and contribute positively to society.

COLORFUL STUDENT LIFE

CAREER OPPORTUNITIES

  • General Manager
  • Hotel Manager / Resident Manager
  • Director of Rooms
  • Front Office Manager
  • Guest Relations Manager
  • Concierge
  • Housekeeping Manager
  • Laundry Manager
  • Director of Food and Beverage
  • Executive Chef
  • Sous Chef
  • Pastry Chef
  • Chef de Partie
  • Commis Chef
  • Stewarding Manager
  • Restaurant Manager
  • Assistant Restaurant Manager
  • Head Waiter / Captain Waiter
  • Waiters / Waitresses
  • Busboys / Food Runners
  • Host / Hostess
  • Barback
  • Bar Manager
  • Bartender
  • Banquet Set-Up Crew
  • Banquet Server

PROGRAM LEARNING OUTCOMES (PLO)

1. Execute food production and services individually or collaboratively, ensuring compliance with the hospitality industry standards 

2. Apply management skills in food and beverage service and operations to address and adapt to changing guest’s needs and preferences 

3. Execute full guest cycle services adhering to Front Office operation standards 

4. Demonstrate responsible and accountable housekeeping practices in alignment with international housekeeping standards and environmental protection protocols 

5. Evaluate a risk management program in adherence to the hospitality industry and government regulations and standards 

6. Manage a food and beverage service and operation 

7. Establish small scale entrepreneurial and other business-related operations 

8. Demonstrate competence in communicating in English, both orally and in writing

PROGRAM EDUCATION OBJECTIVES (PEO)

Three (3) to five (5) years after graduation, the BS Hospitality Management graduates are expected to: 

1. Apply procedure and concepts in Tourism/Hospitality Service Operations 

2.Execute goal-oriented activities relevant to the program objectives 

3.Communicate transactions efficiently both in oral and written forms. 

4.Create harmonious relationships within and beyond the workplace environment. 

5.Demonstrate ability to solve complex problems and resolve it creatively/efficiently 

6.Accept and assess relevant information needed for service operations. 

7. Use technology-driven programs related to Hospitality/Tourism operations.

ACHIEVEMENTS

ALUMNI FOCUS

Christian Paul teves

Christian Paul teves

BSHM Specializing Cruiseline Operartions, Batch 2022 Reservations Services Coordinators, Holiday International Hotel - Embassy District (UAE)
I'm very thankful to SDCA for the chance to study with industry-experienced professors who guided us toward what we will face in the hospitality industry. I thank them for their understanding, patients, and readiness to help. I will always be a proud Dominican!
FRANCIS ERICK DELOS SANTOS

FRANCIS ERICK DELOS SANTOS

Graduate of BS Hospitality Management Batch 2019 Demi Chef Royal Private Affairs - Saudi Arabia

Everyone's dream can come true if you just stick to it and work hard.

My alma mater taught me not to give up on my dreams and to pursue my main goals in life. I will always be a proud Dominican!

ATHENA BELTRAN

ATHENA BELTRAN

BSHRM, Major in Culinary Arts and Kitchen Operations, Batch 2015 Room Sales Executive, Acacia Hotel Manila Associate in Hospitality Management, 2018

SDCA has shaped my leadership inside and out. I have developed a good attitude towards everything and it has sharpened my initiative and responsibility to contribute to the wins of our company.