Hotel Operations Postgraduate Certificate

The Enderun Certificate in Hospitality Operations provides students with the essential learning and skill set to succeed in the dynamic international hospitality industry of today. The program introduces students to the various facets of hospitality operations such as front office, rooms, food & beverage service, and culinary arts.

The curriculum consists of six academic courses that can be taken over a period of two semesters (or more, for part-time students).

Semester 1

TT101 Principles of Tourism and Hospitality
F&B101 Hygiene and Sanitation
CA101 Introduction to Culinary Arts

Semester 2

HA201 Front Office Procedures
F&B120 F&B Service Procedures
HA210 Housekeeping Procedures

Semester 3


Note: Course path provided above is a sample, actual sequence of courses may differ


When applying to Enderun Colleges you must submit the following requirements:

  • Completed Application Form
  • Photocopy of College Transcripts
  • Essay (200 words or less) on “What is the Hospitality Industry’s role in the economy?
  • Curriculum Vitae
  • Letter of Recommendation from teacher, guidance counselor or superior
  • Photocopy of Birth Certificate
  • Two recent 2×2 photos
  • For foreign students, the TOEFL (Test of English as a Foreign Language) with minimum score of 550 for the paper-based test or 213 for the computer-based test; or the IELTS (International English Language Testing System) with minimum score of 6.0.

First Evaluation
Once the College has received your complete application documents, your file will be evaluated to determine whether you will be called in for a personal admission interview. You shall be informed within two weeks as to whether you have been selected for an interview or your application has been unsuccessful.

Personal Interview
The interview is an indispensable step in the admission process. This allows the Admissions Committee-made up of members of Enderun management, faculty and admissions staff-to evaluate potential students based on their level of interest in the hospitality industry, as well as their maturity level, academic potential, interpersonal skills and leadership potential. For candidates unable to travel to Manila for the interview, a written request to be interviewed by telephone may be submitted.

Based on the results of both the written application and the interview, the Admissions Committee shall make a final decision to admit the candidate. All candidates shall be informed in writing of the Committee’s decision.

Minimum Admission Criteria

Age 19+
Degree Requirements Bachelor’s degree**
Work Experience* N/A

* Only relevant work experience is counted towards the total required years, for example experience within or related to the hospitality or tourism industry.

** Bachelor’s degree from a recognized Philippine or international university.

Course Fee

Course Fee: PhP197,952.44
Payment Schemes: Cash, Check, or Credit Card


HRM101 Principles in International Tourism & Hospitality
Pre-Requisite None
Course Credit 3 units (3 hours of lecture per week)
This serves as an introduction to The Hospitality Industry. It provides a general overview of the domestic and international tourism and hospitality industry and its component hotel, restaurant, and travel sectors, particularly the industry’s history and evolution, current trends and essential demographic profiles, as well as national and international organizations, institutions, and associations that comprise the industry. It aims to present the required attitude for a successful career in the Hospitality Industry.
The course will cover two fields of study, the first will distinguish the various company styles and explore the world of hotel, restaurants and other hospitality organizations. The second will allow the students to have a better understanding of the organization of hotels and restaurants and tourism organizations. The course will be based on theoretical knowledge of the industry. Students will put theory into practice through an activity that will involve the practical study of an actual hotel and F&B establishment. Exercises will allow students to explore the wide world of the hospitality industry by learning about management issues.
F&B 101 Nutrition, Hygiene and Sanitary Systems
Pre-Requisite None
Course Credit 3 units (2 hours of theory and 2 hours of practice per week)
In the first half of the course, students will initially be made aware of the characteristics of food and nutrition. They will discover the scope of the body’s needs through food, different food groups, as well as the notions of portions and the food chart.
They will then be introduced to different dietary patterns and preparation methods of nutritionally appropriate menus according to consumers.

In the second half of the course, the students will be made aware of the regulations that apply to food hygiene. Students will learn about the implementation of HACCP standards (Hazard Analysis and Critical Control Points) in order to control risk factors related to most common food diseases and food poisoning.

Students will then be able to apply these rules and standards of hygiene specific to premises, staff, and food products, within the framework of applied technology sessions.

CA101 Introduction to Culinary Arts
Pre-Requisite F&B 101
Course Credit 5 units (3 hours of theory and 4 hours of practice per week)
This is an introduction to the culinary profession during which students master the basic skills involved in becoming a cook. It mainly aims at teaching students the authenticity of products and the essential rigor needed in learning culinary basis.
Students will start the course through an introduction on the evolution and the influential cycles of international cooking. Then, they will be introduced to the environment of a kitchen: organization, premises, equipment and different types of power supply, as well as specific jargon. This theoretical part will be completed through a presentation, identification and differentiation of products (meat, poultry, game, aquatic products, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks. Moreover, through classes of applied technology (demonstration), students will learn about: basic technical moves, preparation, preliminary techniques and vegetable cooking as well as the elaboration of soups. This part of the course will include site visits to various types of companies that are part of this sector.

This course will be completed with a first practical application, during which students will learn about vegetable cut and cooking techniques.

HRM104 Housekeeping Procedures
Pre-Requisite HRM101
Course Credit 3 units (3 hours of lecture per week)
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. It stresses the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other housekeeping areas of responsibilities. This course includes practical application of management principles such as training method, developing a staffing guide, adopting alternative scheduling methods, and motivating the housekeeping staff. Furthermore, it will allow hands-on experience on selected areas using equipment, tools, forms, and stocks essential to run an effective housekeeping department and finally, an opportunity to observe actual housekeeping operation and administration.
F&B102 F&B Service Procedures
Pre-Requisite None
Course Credit 5 units (3 hours lecture and 4 hours laboratory per week)
The course covers theory and practical service types and styles used in the international hospitality industry. The course examines and analyzes the nature of service expected, the markets served by the various sectors of the industry and consumer needs.
It also gives the students an understanding of the demands of the growing global and ever changing hospitality industry. It covers operational know-how of the technical methods and processes and ability in the production and service processes and methods to familiarize students with the aspects of modern and classical service techniques. It focuses on preparing the students for the realities of the industry, on understanding the various resources required for their operation, as well as the decision making process on the appropriateness of various processes and methods to meet the global demands.

Moreover, the course encourages monitoring of guests’ needs and satisfaction. It also familiarizes the student with the role of selling, guest service etiquette, waiter psychology and accounting systems. The course will be delivered on the basis of theoretical knowledge combined with practical and hands-on approach.