Bachelors of Science in
International Hospitality Management with Specialization in Culinary ArtsSince 2007, Enderun Colleges and École Ducasse have forged an academic partnership and shared a common vision of developing aspiring chefs to meet the needs and elevate the standards of the global industry. Students at Enderun Colleges have the opportunity to learn cutting-edge culinary techniques first-hand from hand-picked international chefs from École Ducasse.
Furthermore, students undertake business and management classes as a core part of the curriculum. This lays the foundation for our graduates to seamlessly transition into kitchen management positions, as well as equips them with the business acumen to build and grow their own restaurant empire. In fact, Enderun’s BS-IHM graduates can be found in kitchens around the globe and are behind some of the most beloved restaurant concepts throughout the Philippines.
Students who graduate from the program will earn a globally recognized Certificate in Professional Culinary Arts from École Ducasse.
ÉCOLE DUCASSE was founded by Alain Ducasse, a world-renowned French chef with over 21 Michelin stars and the first chef with three restaurants to be awarded with three Michelin stars at the same time. École Ducasse was established with a strong global vision in mind: to become the world reference in culinary and pastry arts and in l’art de recevoir. With training centers in operation in France since 1999, the school focuses on delivering the best education available in the fields of gastronomy and hospitality.
It is also the only culinary school attached to a renowned chef and equally renowned group. Being part of École Ducasse connects future chefs to a worldwide network of Ducasse chefs, who all carry the same discipline and principles imparted by Alain Ducasse.
The academic partnership between Enderun Colleges and Ėcole Ducasse also opens the door for students to take international internships in prestigious kitchens around the world, including Alain Ducasse’s own Michelin-starred restaurants, Restaurant Le Meurice Alain Ducasse in Paris and Alain Ducasse at the Dorchester in London.
- Executive Chef
- Private / Personal Chef
- Research Chef
- Chef Consultant
- Food Service Director
- Restaurant Manager
- Catering Services
- Nutritionist
- Food and Beverage Writer
- Sommelier
Our International Hospitality Management students specializing in Culinary Arts have taken life-changing internships in some of the most prestigious Michelin-starred kitchens all over the world, including France, Italy, Spain, Japan, China, the UK, and the U.S.
First Year
| GE 116-0 | Science, Technology and Society | 3 |
| GE 118-0 | Life and Works of Rizal | 3 |
| GE 115-0 | Readings in Philippine History | 3 |
| TC 101-0 | Macro Perspective of Tourism & Hospitality | 3 |
| TC 102-0 | Risk Mgt as Applied to Safety, Security & Sanitation | 3 |
| IHM Elec 1 | Elective 1 – IHM business applications | 3 |
| GE 119-0 | Contemporary World | 3 |
| HA 206-0 | Operations Management for Hospitality | 1 |
| END 101-0 | Enderun Experience : Level 1 | 1 |
| PE 101-0 | Fundamentals of Physical Fitness | 2 |
| TOTAL UNITS | 24 |
Semester 2
| GE 111-0 | Purposive Communication | 3 |
| HC 121-1 | Fundamentals in Lodging Operations | 3 |
| HC 122-1 | Fundamentals in Food Services Operations | 3 |
| HC 201-1 | Applied Business Tools & Technology (PMS) | 3 |
| IHM Elec 2 | CA DIP 151-0 : Basic Principles of Bakery and Confectionery | 4 |
| NS 101-0 | Nat Service Training Program 1 | 3 |
| END 102-0 | Enderun Experience : Level 2 | 1 |
| PE 110-0 | Physical Fitness 2 | 2 |
| TOTAL UNITS | 25 |
Second Year
| GE 112-0 | Understanding the Self | 3 |
| FL 1 | Foreign Language 1 | 3 |
| HC 123-1 | Kitchen Essentials & Basic Food Preparation (CA DIP 101-1) | 3 |
| TC 103-0 | Philippine Tourism, Geography and Culture | 3 |
| IHM Elec 3 | HA 204-1 Catering Services Craft Based Learning | 4 |
| NS 102-1 | Nat Service Training Program 2 | 3 |
| END 103-0 | Enderun Experience : Level 3 | 1 |
| PE 201-0 | Physical Fitness 3 | 2 |
| TOTAL UNITS | 22 |
Semester 2
| GE 151-0 | General Education Elective 1 | 3 |
| TC 201-1 | Service Quality Mgt in Tourism & Hospitality | 3 |
| TC 222-1 | Multicultural Diversity in Workplace for the Tourism Professional | 3 |
| FL 2 | Foreign Language 2 | 3 |
| GIHM Elec 3 | CA DIP 202-1 A Basic Culinary Arts : Lecture | 3 |
| IHM Elec 4 | CA DIP 202-1 B Basic Culinary Arts : Laboratory | 4 |
| END 104-0 | Enderun Experience : Level 4 | 1 |
| PE 210-0 | Physical Fitness 4 | 2 |
| TOTAL UNITS | 22 |
Third Year
| GE 152-1 | General Education Elective 2 | 3 |
| GE 122-0 | Literature | 3 |
| GE 119-0 | Contemporary World | 3 |
| TC 301-1 | Micro Perspective of Tourism & Hospitality | 3 |
| TC 323-1 | Legal Aspects in Tourism & Hospitality | 3 |
| HC 301-1 | Research in Hospitality | 1 |
| IHM Elec 5 | CA DIP 204-1 : Regional French Cuisine | 3 |
| END 105-0 | Enderun Experience : Level 5 | 3 |
| TOTAL UNITS | 24 |
Semester 2
| GE 117-0 | Ethics | 3 |
| TC 321-1 | Tourism & Hospitality Marketing | 3 |
| HC 321-1 | Supply Chain Mgt in the Hospitality Industry | 3 |
| HC 322-1 | Ergonomics & Facilities Planning for the Hospitality Ind | 3 |
| IHM Elec 6 | F&B 380 – Food and Beverage Cost Control | 3 |
| IHM Elec 7 | CA DIP 305-1 : Advanced Culinary Arts | 5 |
| END 106-0 | Enderun Experience : Level 6 | 1 |
| TOTAL UNITS | 21 |
Fourth Year
| GE 114-0 | Art Appreciation | 3 |
| HA 207-1 | Strategic Management for Hospitality | 3 |
| TC 410-1 | Entrepreneurship in Tourism & Hospitality | 3 |
| TC 401-1 | Professional Development & Applied Ethics | 3 |
| HC 410-1 | Intro to Mtgs, Incentives, Conferences & Events Mgt (MICE) | 3 |
| IHM Elec 9 | CA DIP 230-1 : Kitchen Management | 3 |
| IHM Elec 10 | Elective 10 – approved CA Elective | 4 |
| END 107-0 | Enderun Experience : Level 7 | 3 |
| TOTAL UNITS | 23 |
Semester 2
| HC 250-1 | BSIHM Internship 1 | 3 |
| HC 450-1 | BSIHM Internship 2 | 4 |
| END 108-0 | Enderun Experience : Level 8 | 1 |
| TOTAL UNITS | 8 |
Suzzette Bautista
BS International Hospitality Management with Specialization in Culinary Arts ALLARD, PARIS, FRANCE
Safa Rodas
Former Head Chef at Voyages by Alain Ducasse, Macau
