The course deals with interactions between science and technology and social, cultural, political, and economic contexts that shape and are shaped by them. (CMO No. 20, series of 2013)

This course focuses on Labor Standards that set forth the minimum standards for a healthy and safe working environment not only for the employees but also for the employer. It also will introduce Labor Relations which set forth the guidelines between the labor relation of employee and the employer and the different processes and details related and relevant to the employer and employee relationship including termination of employment and remedies against illegal termination. And lastly, it will provide a survey on the coverage of and the benefits under the different laws on social legislation.

This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments. It will also expose the students on the unique aspect of managing a service-based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm. The course introduces the housekeeping department of a hotel and lodging organization: its organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recordkeeping; precautionary procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations

The course introduces students to the knowledge and skills necessary to food styling techniques and to make the food look attractive in the finished photograph. Topics include the areas of hot and cold foods, location and studio setups, and advertising and editorial differences. The workings of the food studio and the interaction between photographer and food stylist are presented through lecture and laboratory demonstration. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.

The course introduces students to the knowledge and skills necessary to food styling techniques and to make the food look attractive in the finished photograph. Topics include the areas of hot and cold foods, location and studio setups, and advertising and editorial differences. The workings of the food studio and the interaction between photographer and food stylist are presented through lecture and laboratory demonstration. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.