Bachelor of Science in International Culinary Management

Program Description:

The Bachelor of Science in International Culinary Management program offered by the College of International Tourism and Hospitality Management (CITHM) at Lyceum of the Philippines Laguna is a comprehensive and dynamic course that aims to bring out the skills and creativity of its students in the field of culinary arts. Through a combination of theoretical knowledge, practical training, and industry exposure, students are equipped with the necessary skills and expertise to excel in the competitive field of hospitality. The Bachelor of Science in International Culinary Management program is a three-year degree program that provides students with numerous opportunities to practice and showcase their culinary skills through various competitions and training within the region, as well as in the national and international arena. The program’s industry-based knowledge and the ideal learning environment at Lyceum of the Philippines Laguna give an advantage to the International Culinary Management (ICM) students. With state-of-the-art facilities, experienced faculty, and a curriculum that combines theoretical concepts with hands-on training, students are prepared to meet the challenges of the culinary industry head-on. Throughout the course, students will learn essential culinary techniques, menu planning, food presentation, kitchen management, and international culinary trends. They will also gain a deep understanding of the cultural and historical aspects of different cuisines, enabling them to create innovative and culturally diverse culinary masterpieces. By the end of the program, graduates of the Bachelor of Science in International Culinary Management course will be equipped with the knowledge, skills, and experience to thrive in the competitive field of hospitality. Whether they choose to pursue careers in fine dining, catering, hotel management, or entrepreneurship, they will be well-prepared to make a significant impact in the culinary industry.

Distinct Features of the Program

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.

Opportunities Provided by the Program

  1. Students have opportunities to attend and present at conferences and symposia in the field of culinary, tourism and hospitality provide exposure to the latest research and industry trends.
  2. Students can participate in internships and cooperative education experiences with industry partners, gaining valuable real-world experience and building professional networks.
  3. Students can participate in development programs and organizations, enhancing their leadership and management skills in tourism and hospitality industry.
  4. Students can join organization and groups that focus in culinary, tourism and hospitality industry to enhance their skills, and development professional and personal growth.
  5. Students can join regional, national and international competitions.
  6. Faculty and advisors assist students in preparing for relevant certifications, such as HIFIA Certification, WORLDCHEFS Certification, SERVSAFE Certification, American Hospitality Academy Certification, Certified Food Protection Manager Certification, TESDA Certifications, and etc.

Institutional Graduate Attributes (IGA)

  1. GA 1. Collaborative and Team Leaders
  2. GA 2. Competent Lifelong Learners
  3. GA 3. Critical Thinkers and Problem Solver
  4. GA 4. Committed and Values Driven Leaders
  5. GA 5. Creative and Innovative Leaders

Program Education Objectives (PEO)

Three to five years after graduation, International Culinary Management alumni shall have.
  1. PEO 1. Demonstrated and interpreted holistic competencies of local and international culinary business industry including relevant data, products, services, technology, policies, and applicable laws geared toward nationalism and global competitiveness.
  2. PEO 2. Applied innovative management and entrepreneurial functions utilizing business analytics in service-oriented business organizations performing culinary sustainability crisis and risk mitigation activities following proficient use of communication channels in the culinary buisness industry.
  3. PEO 3. Managed effectively and efficiently culinary, baking and pastry, F&B products and services and operations meeting national and international standards with an emphasis on food safety, hygiene and sanitation.
  4. PEO 4. Demonstrated competencies meeting the demands of the culinary business industry and be globally recognized professionals in the areas of food and beverage and other emerging opportunities such as sea-based and land based culinary arts with emphasis on sustainability safety, security, and managing cultural diversity.

Program Quality Assurance

  • PAASCU Level 3 Re-accreditation

National Qualification Framework

  • Level 6 (Reference Philippine Qualification Framework)

Reference CMO

  • CMO 62 series 2017- Policies, Standards and Guidelines for BS Tourism and Hospitality Management

Career Opportunities

Graduates of BSICM can have professions and careers as
  • Executive Chef
  • Sous Chef
  • Chef de Partie
  • Food and Beverage Manager
  • Culinary Educator
  • Food Stylist
  • Culinary Consultant
  • Culinary Researcher
  • Food Writer/ Critic
  • Event Caterer
  • Menu Developer
  • Food Entrepreneur
  • Research and Development Chef
  • Food Safety and Quality Assurance Manager

Student Outcomes (SO)

The students should attain the following by the time of graduation:

  1. Ability to communicate and convey themselves effectively both for oral and written in the field of culinary business.
  2. Apply relevant technology for the production and management in the culinary Industry.
  3. Perform effectively the different culinary related operations in the restaurant and culinary business industry.
  4. Apply managerial concepts that underlie each of the functional areas of business in various culinary situations.
  5. Apply empathy and uphold respect for diversity and multicultural perspectives in a range of interpersonal and cross-cultural situations in culinary industry.
  6. Establish sense of inquiry and analysis of current issues thru research in the culinary business industry.
  7. Collaborate in groups, both as a leader and a team member, in diverse environments with focus to the restaurant and culinary business industry.
  8. Examine possible risks and hazards in the workplace using HACCP.
  9. Apply the practical application of culinary sustainability in the food industry by examining case studies and proposing innovative solutions to reduce environmental impact.

Admission Criteria and Requirements

  • For Freshmen
    • Form 138 (Report Card)
    • Form 137 (Transcript of Record)
    • Good Moral Character Certificate
    • Original PSA Authenticated Birth Certificate
    • 2 pcs Identical 2 x 2 ID Photo with white background and name tag
  • For Transferees
    • Certificate of Transfer Credentials
    • Certificate of Grades
    • Course description with Course Content
    • Good Moral Character Certificate
    • Transcript of Records
    • Original PS Authenticated Birth Certificate
    • 2 pcs Identical 2 x 2 ID Photo with white background and name tag

Requirements needed to graduate

  1. Complete Academic Requirements
  2. Passing the Final Oral Defense for Research

Summary Units of BSICM Courses



General Education 




P.E. Courses 


Business and Management Education 


Tourism and Hospitality Core 


Hospitality Professional Core 


HM Professional Electives 


Institution Mandated 


Practicum Work 


CITHM Mandated 





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