Enderun Postgraduate Certificate in Hospitality Operations

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Enderun Postgraduate Certificate in Hospitality Operations

The Enderun Certificate in Hospitality Operations provides students with the essential learning and skill set to succeed in the dynamic international hospitality industry of today. The program introduces students to the various facets of hospitality operations such as front office, rooms, food & beverage service, and culinary arts.

The curriculum consists of six academic courses that can be taken over a period of two semesters (or more, for part-time students).

Semester 1 Units
TT 101 Principles in International Tourism and Hospitality 11
F&B 101 Hygiene and Sanitation
CA 101 Introduction to Culinary Arts
Semester 2
HA 201 Front Office Procedures 11
F&B 120 F&B Service Procedures
HA 210 Housekeeping Procedures
Semester 3
HA 290 (Internship 1) 3

Note: Course path provided above is a sample, actual sequence of courses may differ.


  • TT101: Principles in International Tourism and Hospitality

    This serves as an introduction to the hospitality industry. It provides a general overview of the domestic and international tourism and hospitality industry. It focuses on customer expectations and the evolution of tourism. It aims to present the required attitude for a successful career in the Hospitality and Travel and Tourism Industry. The course will cover two fields of study; the first will distinguish the various company styles and explore the world of hotel, restaurants and other hospitality organizations. The second will allow the student to have a better understanding of the organization of a hotel and its departments.

    Course Credit: 3 units (3 hours of lecture per week)

  • F&B101: Hygiene and Sanitation

    This is a compulsory course of Enderun’s Culinary Arts Program. In the first part of the course, students will be made aware of the characteristics of food and nutrition. The student will discover the scope of the body’s needs through food, different food groups, as well as the notions of portions and the food chart. He will then be introduced to different dietary patterns and to preparation methods of nutritionally appropriate menus according to consumers. In the second part of the course, the student will be made aware of the international and local regulations that apply to food safety. Students will then learn about the implementation of HACCP standards (Hazard Analysis Critical Control Point) in order to control risk factors related to most common food diseases and food poisoning. Students will then be able to apply these rules and standards of hygiene specific to premises, staff, and food products, within the framework of applied technology sessions.

    Course Credit: 3 units (2 hours of theory and 2 hours of practice per week)

  • CA101: Culinary Arts and Sciences

    This is an introduction to the culinary profession during which students master the basic skills involved in becoming a cook. It mainly aims at teaching students the authenticity of products and the essential rigor needed in learning culinary basis. Students will start the course through an introduction on the evolution and the influential cycles of international cooking. Then, they will be introduced to the environment of a kitchen: organization, premises, equipment and different types of power supply, as well as specific jargon. This theoretical part will be completed through a presentation, identification and differentiation of products (meat, poultry, game, aquatic products, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks. Moreover, through classes of applied technology (demonstration), students will learn about: basic technical moves, preparation, preliminary techniques and vegetable cooking as well as the elaboration of soups. This part of the course will include site visits to various types of companies that are part of this sector. This course will be completed with a first practical application, during which students will learn about vegetable cut and cooking techniques.

    Course Credit: 5 units (3 hours of theory and 4 hours of practice per week)

  • HA201: Front Office Procedures

    This course studies the general management and standard operating procedures in the Front Office Department of a hotel or lodging establishment. All aspects of the guest cycle will be covered, along with the various functions, processes and tools of the Front Office. Students will learn through hands-on exposure and demonstrations in key areas such as Reservations, Registration, Guest Services, front office accounting and Night Audit.

    Course Credit: 3 units (3 hours of lecture per week)

  • F&B 102: F&B Service Procedures

    The course covers theory and practical service types and styles used in the international hospitality industry. The course examines and analyzes the nature of service expected; the markets served by the various sectors of the industry and consumer needs. It also gives the students an understanding of the demands of the growing global and ever changing hospitality industry. It covers operational know-how of the technical methods and processes and ability in the production and service processes and methods to familiarize students with the aspects of modern and classical service techniques. It focuses on preparing the students for the realities of the industry, on understanding the various resources required for their operation, as well as the decision making process on the appropriateness of various processes and methods to meet the global demands. Moreover, the course encourages monitoring of guests’ needs and satisfaction. It also familiarizes the student with the role of selling, guest service etiquette, waiter psychology and accounting systems. The course will be delivered on the basis of theoretical knowledge combined with practical and hands-on approach.

    Course Credit: 5 units (3 hours lecture and 4 hours laboratory per week)

  • HA 210: Housekeeping Procedures

    This course is an introduction to Professional Housekeeping. It is primarily a lecture course that deals with the Hotel organizational structure relative to the job descriptions and performance standards of positions. It stresses the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other areas of responsibilities that fall under housekeeping. It is a foundation level subject, introducing students to equipment, supplies and procedures used in hotels, institutions and schools necessary to run an effective and efficient Housekeeping Department. Particular attention will be paid to “fit for purpose” aspects in housekeeping. The course will cover two fields of study; the first will distinguish the various sections of Housekeeping and its relation to other departments of the hotel. The second will allow the students to have a better understanding of the organization and the need for efficient and effective housekeeping management.

    Course Credit: 3 units (3 hours of lecture per week)

Admission Process

When applying to Enderun Colleges you must submit the following requirements:

  1. Completed Application Form
  2. Photocopy of College Transcripts
  3. Essay (200 words or less) on “What is the Hospitality’s role in the economy?”
  4. Curriculum Vitae
  5. Letter of Recommendation from teacher, guidance counselor or superior
  6. Photocopy of Birth Certificate
  7. Two recent 2×2 photos
  8. For foreign students, the TOEFL (Test of English as a Foreign Language) with minimum score of 550 for the paper-based test or 213 for the computer-based test; or the IELTS (International English Language Testing System) with minimum score of 6.0.

First Evaluation
Once the College has received your complete application documents, your file will be evaluated to determine whether you will be called in for a personal admission interview. You shall be informed within two weeks as to whether you have been selected for an interview or your application has been unsuccessful.

Personal Interview
The interview is an indispensable step in the admission process. This allows the Admissions Committee-made up of members of Enderun management, faculty and admissions staff-to evaluate potential students based on their level of interest in the hospitality industry, as well as their maturity level, academic potential, interpersonal skills and leadership potential. For candidates unable to travel to Manila for the interview, a written request to be interviewed by telephone may be submitted.

Based on the results of both the written application and the interview, the Admissions Committee shall make a final decision to admit the candidate. All candidates shall be informed in writing of the Committee’s decision.

Minimum Admission Criteria
Age 19+
Degree Requirements Bachelor’s degree**
Work Experience* N/A

* Only relevant work experience is counted towards the total required years, for example experience within or related to the hospitality or tourism industry.

** Bachelor’s degree from a recognized Philippine or international university.

Information Packet

Click here to download.


Monday, Aug 19
Enderun Colleges, Fort Bonifacio
Program Fee:
243,113 PHP (estimate cost per semester)
Class Tags:


Enderun Colleges, Fort Bonifacio
Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio
Taguig City, 1634 Philippines
(632) 856 5000 Local 522 | +63917 396 9775

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