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PROVIDING a wider range of business opportunities to aspiring culinarians and restaurateurs, the De La Salle-College of Saint Benilde’s (DLS-CSB) School of Hotel, Restaurant, and Institution Management (SHRIM) has recently opened its “Bachelor of Science in Culinary Arts Management (BS-CAM)” program.
Ideal for learners who aspire to be knowledgeable from the cuisine to the entrepreneurial aspects, the undergrad program equips them not only with the fundamentals and techniques of food preparation, but also sharpens their management and critical-thinking skills to become industry leaders and changemakers.
Graduates are trained for key positions such as Food and Beverage (F&B) Manager and Restaurant Manager, while establishing their respective businesses and brands as restaurateurs and caterers.
They may likewise pursue careers as chef de partie, executive chef, pastry chef, sous chef, research and development chef, skilled butcher who specializes in delicatessen, or a chocolatier who advocates for Filipino “bean-to-bar” production.
They may also serve as a personal chef and food consultant, as well as delve into allied fields such as food photographer and social media manager with focus on the food industry.
For a more holistic approach, Benilde SHRIM consults with the School of Management and Information Technology (SMIT) to develop business courses specially curated for BS-CAM.
These offerings provide students with entrepreneurial proficiencies and comprehensive understanding of the diverse management systems, so that they can efficiently direct service providers and institutional units, or address organizational challenges by proposing strategies, maximizing opportunities, and implementing rational decisions.
Guided by the principles, they are honed to create new business models adata and trends to be able to fill-in market gaps. They are encouraged to research, plan, and conceptualize creative ideas to innovate for product development and process improvement with the use of evidence-based practices and the latest technological advancements.
The BS-CAM program arms them with nutrition-based and specialized culinary skills, as well as familiarization and mastery of science-based techniques to prepare high-quality dishes as well as expertly identify, fabricate, and utilize culinary products to effectively run operations and productions, while gaining global competitive advantages.
Learners are likewise motivated to advocate and globalize regional Filipino food heritage through the use of traditional cooking methods and ingredients.
With an awareness of various international cuisines with a focus on historical and cultural identities, they are also expected to exhibit adeptness in communication skills, protocols, and traditions to deal with a diverse environment.
BS-CAM is currently accepting applicants for the first term of Academic Year 2024 to 2025. It is likewise the first program under Benilde SHRIM to accommodate hard-of-hearing candidates. It will run for 10 trimesters, with 146 academic and 10 non-academic units.
Benilde SHRIM has been named a “Center for Excellence in Hotel and Restaurant Management” by the Commission on Higher Education or CHED. It is the first and only hotel school in the Philippines to be awarded a “Level-IV Accreditation” by the Philippine Accrediting Association of Schools, Colleges, and Universities or PAASCU, and is likewise a Certified Guest Service Property granted by the American Hotel & Lodging Educational Institute, or AHLEI. Visit benilde.edu.ph/undergraduate-culinary-arts/ for more details.
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