This course introduces basic kitchen knowledge and skills needed in commercial food preparation.

This course provides learners with a comprehensive understanding of risk management principles and their application in maintaining safety, security, and sanitation in various work environments, particularly in hospitality, food service, and related industries.

This course provides a comprehensive understanding of the tourism and hospitality industry from a global and national perspective. It focuses on the structure, components, and interrelationships among sectors such as travel, accommodation, food service, recreation, and events. The course emphasizes the economic, social, cultural, and environmental impacts of tourism and hospitality. It also includes an industry tour, allowing learners to gain practical exposure and firsthand experience of tourism and hospitality operations, systems, and practices.

NSTP is a program designed to develop the youth's physical, moral, spiritual, intellectual, and social well-being and promote defense preparedness and ethics of service while undergoing training in any of its three program components.

This course introduces students to key principles in business and management such as the accounting cycle, financial statements, and transaction recording. It covers important topics like assets, liabilities, equity, revenue and expenses, emphasizing the value of accurate financial reporting for decision-making. Students will develop practical skills in bookkeeping and using accounting software, gaining a solid foundation for further studies or roles in accounting finance or business administration.

This trial course is designed to give students an initial overview of selected subjects and learning activities prior to full course enrollment. It allows students to experience the course structure, expectations, and basic content while assessing readiness and interest in the program. The course serves as a preparatory and evaluative phase to support informed academic decisions and smooth transition into regular coursework.

This course introduces learners to the fundamental concepts, principles, and skills in kitchen operations and basic food preparation. It focuses on the proper use, care, and maintenance of kitchen tools and equipment, understanding kitchen organization, and applying basic cooking methods and techniques. Learners will develop competencies in food handling, safety, sanitation, and preparation procedures consistent with professional culinary standards. Emphasis is placed on accuracy, efficiency, and quality in producing simple dishes and food items.

This course reintroduces the fundamental movement patterns that consist of non-locomotor and locomotor skills, which are integrated with core training to meet the demands of functional fitness and physical activity performance. Emphasis will be on exercise regression and progression for the enhancement of fitness and the adaptation of movement competencies to independent physical activity pursuits. In conjunction with fitness and wellness concepts, exercise and healthy eating principles, periodic evaluation will be conducted of one’s level of fitness and physical activity, as well as eating patterns to monitor one’s progress and achievement of personal fitness and dietary goals. Moreover, this course provides knowledge and trainings in different movement patterns and core engagement in conformity with the principles of healthy eating and active lifestyle. The students will be introduced to living a healthy and balanced lifestyle with emphasis on maintaining a healthy physique through movement enhancement exercises.