| Subject Code |
Subject Title |
Units |
| First Trimester |
| DICA 515 |
Garde Manger and Charcuterie with Laboratory |
3 |
| DICA 516 |
Butchery with Lab |
3 |
| DICA 517 |
Integrated Food Safety Sanitation & Pest Control |
3 |
|
Net Units: |
9 |
| Second Trimester |
| DICA --- |
Baking and Pastry Arts with Lab |
3 |
| DICA --- |
Cuisines of the World with Lab |
3 |
| DICA --- |
Cost Control Management |
3 |
|
Net Units: |
9 |
| Third Trimester |
| ---- --- |
Feasibility Study |
3 |
| ---- --- |
Practicum (360 hours) |
6 |
|
Net Units: |
9 |
|
Total Number of Units:
| 27 |
- Open to all degree holders: HRM/Tourism & Non-hospitality
Management graduates
- Leading to Masters in Culinary Arts by taking 3 units in Research
Writing and 6 units Thesis Writing
|
