Bachelor of Technical-Vocational Teacher Education Major in Food and Service Management
OUR STORY
OUR GOALS
OUR MISSION
The Bachelor of Technical-Vocational Teacher Education Major in Food and Service Management is a four-year degree program that prepares students to become competent technical-vocational educators with specialized expertise in food preparation, culinary arts, and service management. The program integrates food production, nutrition, sanitation, food safety, hospitality and service operations, entrepreneurship, and emerging industry practices with educational theories, teaching methodologies, curriculum development, and assessment. Through hands-on laboratory training, practical experiences, and teaching opportunities, students develop the technical and pedagogical skills needed to prepare learners for careers in the food, hospitality, and service industries.
This program aims to develop competent, innovative, and industry-responsive technical-vocational educators equipped with strong culinary, service management, pedagogical, communication, and entrepreneurial skills. It prepares students to deliver effective, competency-based instruction in food and service-related disciplines while fostering creativity, professionalism, food safety, ethical practice, workplace responsibility, and a commitment to lifelong learning and industry advancement.
The Bachelor of Technical-Vocational Teacher Education Major in Food and Service Management prepares graduates for professional careers in technical-vocational education, culinary and food service operations, hospitality, training, and entrepreneurship. Through quality instruction, hands-on laboratory experiences, industry exposure, research, and community engagement, the program empowers future technical-vocational educators to develop skilled and employable learners while contributing to the growth and innovation of the food, hospitality, and service industries.
PROFESSIONS/CAREERS FOR BACHELOR OF TECHNICAL-VOCATIONAL TEACHER EDUCATION MAJOR IN FOOD AND SERVICE MANAGEMENT
A Bachelor of Technical-Vocational Teacher Education Major in Food and Service Management degree prepares graduates for careers in technical-vocational education, culinary and food service operations, hospitality, training, and entrepreneurship.
| Career Area | Profession/Career |
|---|---|
| Technical-Vocational Education | Food and Service Management Teacher, Technical-Vocational Teacher, TVET Instructor |
| Culinary & Food Production | Chef, Cook, Culinary Instructor, Food Production Specialist |
| Food & Beverage Service | Food and Beverage Supervisor, Restaurant Supervisor, Food Service Coordinator |
| Hospitality & Service Management | Hospitality Services Supervisor, Guest Services Coordinator, Service Operations Assistant |
| Training & Skills Development | Culinary Trainer, Food Service Trainer, Skills Training Facilitator, Competency-Based Training Instructor |
| Food Safety & Quality | Food Safety Officer, Quality Assurance Assistant, Sanitation and Hygiene Coordinator |
| Entrepreneurship & Business | Food Entrepreneur, Catering Business Owner, Food Service Entrepreneur, Small Business Operator |
| Curriculum & Instruction | Technical-Vocational Curriculum Developer, Instructional Materials Developer, Training Program Coordinator |
Graduates may also pursue professional certifications and advanced studies in technical-vocational education, culinary arts, hospitality management, food service management, entrepreneurship, educational leadership, and other related fields.
WHY CHOOSE US?
The Bachelor of Technical-Vocational Teacher Education Major in Food and Service Management program at Cor Jesu College provides students with a unique combination of technical expertise, culinary skills, service management knowledge, and professional teaching competence. Through hands-on food preparation and laboratory activities, food and beverage service training, practical teaching experiences, entrepreneurship activities, and industry-oriented learning, students develop the competence and confidence needed to teach and perform effectively in food and service environments. Guided by dedicated faculty and a commitment to skills excellence, creativity, professionalism, and holistic formation, the program prepares graduates to become industry-responsive educators and food and service professionals capable of developing skilled, employable, and entrepreneurial learners.
CONTACT US
- Carlos E. Carado, Ph.D (Program Head)
- Mobile: 0932-7948-377
- Email: carlosecarado@gmail.com
- Facebook: Carios Estrada Carado
