The Bachelor of Science in International Culinary Management program is a three-year degree program with:

1. Industry-based Knowledge: The program provides students with a strong foundation of industry-based knowledge, ensuring that they are well-prepared to meet the demands of the culinary industry. Students learn from experienced faculty members who have extensive industry experience, gaining insights into the latest trends, techniques, and practices in the field.
2. Practical Training and Exposure: Students have numerous opportunities to practice their culinary skills through various competitions and trainings within the region, as well as nationally and internationally. This exposure allows students to showcase their talents, build their confidence, and network with industry professionals.
3. Ideal Learning Environment: Lyceum of the Philippines Laguna offers state-of-the-art facilities and a conducive learning environment for culinary students. From well-equipped kitchens and laboratories to specialized culinary tools and equipment, students have access to the resources they need to enhance their skills and creativity.
4. Cultural and International Culinary Perspective: The program emphasizes the cultural and international aspects of culinary arts. Students gain a deep understanding of different cuisines, culinary traditions, and food cultures from around the world. This perspective enhances their creativity and enables them to create innovative and culturally diverse culinary creations.
5. Management and Leadership Development: In addition to culinary skills, the program also focuses on developing students’ management and leadership abilities. Students learn essential business fundamentals, entrepreneurship, customer service, and food and beverage management. This comprehensive approach prepares students to become well-rounded professionals capable of managing their own culinary businesses or leading culinary teams in prestigious establishments.
6. Industry Partnerships and Internship Opportunities: The course establishes strong partnerships with industry leaders, allowing students to gain valuable hands-on experience through internships and industry placements. This exposure further enhances students’ skills, expands their professional networks, and increases their employability upon graduation.

1. Interdisciplinary Approach
   • The program integrates principles from various fields, including the culinary arts, business management, hospitality management, international cuisine, nutrition and health, sustainability and ethics, intercultural communication, research, and critical thinking to equip students with a holistic understanding of the culinary system as an interdisciplinary approach.
2. Hands-on Learning
   • Through practicum ,competitions, research, certification, and workshop students gain practical exposure to real- world aviation challenges, allowing them to apply their knowledge in a professional setting. By incorporating practicum, competitions , research, certification, and workshops into the program, the Bachelor of Science in International Culinary Management course at Lyceum of the Philippines Laguna ensures that students not only gain theoretical knowledge but also have ample opportunities to apply that knowledge in a professional setting. This practical exposure prepares students to tackle real-world culinary challenges, develop problem-solving skills, and excel in their future careers.
3. Industry Partnerships
   • Strong partnerships with industry such as Peter Island Resort in British Virgin Island , Astoria Culinary and Hospitality institute and different local and international hotels and restaurants. It provides students with opportunities for networking, mentorship, and access to cutting-edge technology and best practices.
4. Experienced Faculty
   • The program boasts a faculty of experienced culinary experts who actively participate in and win various national and international competitions. They are also Certified National Trainers, SERVSAFE Certified Food Protection Managers, and SERVSAFE Certified Food Protection Proctors and Instructors. Furthermore, they hold certifications as WORLD CHEF Chef de Partie, World Chef Sustainability Ambassador, as well as being Proctors and Instructors. Additionally, the faculty includes Hotel and Restaurant Managers, Front Office Specialists, Certified Events Managers, Certified Hospitality Professionals, and Owners and Managers of Catering Businesses. This diverse group of professionals remains actively engaged in research and industry, ensuring that students receive the most current knowledge and guidance.
5. Global Perspective
   • Emphasis on global awareness and international experiences for the student which include the THE-ICE Australia that inline our program in the Australia education, QS Star an international rating system that ensure the quality of education is based on a international perspective and driven, the ISO which insure the international quality of standard on security, safety and efficient on the education of the program and lastly the Asia Pacific Institute in Events Management as being the one of the first program in the Philippines that rank 5 stars in international standard in events. It also includes student exchange programs or international projects, prepares graduates to work in a diverse and interconnected world.
6. Continuous Improvement
   • Regular program assessments and feedback mechanisms ensure that the curriculum evolves to meet industry demands and aligns with international quality assurance standards. The program conduct a yearly regular program assessments and feedback mechanisms ensure that the curriculum evolves to meet industry demands and aligns with international quality assurance standards which include a conference with an industry expert that helps to improve the program of tourism , including also the improvement of the facilities and laboratory rooms for tourism to increase the knowledge of the student and be ready for the industry driven challenges in culinary industry.