Postgraduate Les Roches Certificate in Hospitality Operations

Loading Classes

Postgraduate Les Roches Certificate in Hospitality Operations

In 2006, Les Roches International School of Hotel Management partnered with Enderun Colleges to provide the same quality of excellence in hospitality management education in the Asia-Pacific.

With the Les Roches Certificate in Hospitality Operations, available through Enderun Colleges in Manila, students now have the chance to earn a formal academic certification from one of the most renowned hospitality colleges in the world.

This program, offered as part of Enderun’s postgraduate certificate curriculum, consists of twelve academic courses, including internship, that can be taken over a period of three semesters.

Located in the stunning Swiss Alps, the Les Roches International School of Hotel Management is considered to be among the premier hospitality management schools in the world. Les Roches graduates are sought out by the world’s top hotels and restaurants, and occupy some of the most influential management and executive positions in the worldwide hospitality industry. It boasts a world-renowned faculty and a global alumni network spanning 94 countries.

Founded in 1979, Les Roches is accredited by the New England Association of Schools and Colleges and recognized by the Swiss Hotel Association. It is part of the Laureate International Universities, which manages Glion Institute of Higher Education, another prestigious Swiss-based institution.

Semester 1
MATH101 Business Math
MGT220 Principles of Management
F&B130 Beverage Management
TT101 Principles of Tourism and Hospitality
F&B101 Hygiene and Sanitation
CA101 Introduction to Culinary Arts
Semester 2
CA-ADF151 Basic Principles of Bakery and Confectionery
MGT320 Human Behavior in Organization *
MGT210 Management Information Systems **
HA201 Front Office Procedures
F&B120 F&B Service Procedures
HA210 Housekeeping Procedures
* if the student has taken Basic Accounting
** if the student has taken Basic Computer
Semester 3

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


  • TT101: Principles in International Tourism &, Hospitality

    This serves as an introduction to The Hospitality Industry. It provides a general overview of the domestic and international tourism and hospitality industry and its component hotel, restaurant, and travel sectors, particularly the industry’s history and evolution, current trends and essential demographic profiles, as well as national and international organizations, institutions, and associations that comprise the industry. It aims to present the required attitude for a successful career in the Hospitality 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 students to have a better understanding of the organization of hotels and restaurants and tourism organizations. The course will be based on theoretical knowledge of the industry. Students will put theory into practice through an activity that will involve the practical study of an actual hotel and F&B establishment. Exercises will allow students to explore the wide world of the hospitality industry by learning about management issues.

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

  • CA101: Culinary Arts & 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)

  • FnB130: Beverage Management

    This course aims to introduce the student to the basic principles behind bar and beverage management. It will expose the student to the world of beverages (alcoholic and non-alcoholic) and beverage service–focusing on their history, production, and significance in the hospitality industry. Also, students will become familiar with the science behind how alcohol affects the human body, and the responsible ways to serve it. Through tastings and guest lecturers, the students will also be able to have a literal “sample” of what they are learning about.

    Course Credit: 3 units (2 hours lecture & 2 hours laboratory per week)

  • MATH101: Business Math

    This course discusses the application of mathematical principles to a variety of business contexts, with particular emphasis on the fundamental concepts and principles in investment mathematics and their practical applications: this part of the course covers a range of topics such as percentages, simple and compound interest, annuities, amortizations and sinking funds, discounts (trade, bank, and cash), perpetuity, payroll, time value of money, and business loans. The goal of the entire course is to equip students with fundamental skills for critically analyzing and solving business-related mathematical problems and for making sound financial decisions in general.

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

  • MGT220: Principles of Management

    This course introduces students to fundamental management principles and theories, with emphasis on the major management functions of planning, organizing, staffing, directing and controlling as they apply to general business processes and activities. A substantial examination of key management topics, including leadership, training, human resource development, motivation, delegation, problem solving, decision-making and conflict resolution from the perspective of the hospitality industry is also incorporated into the discussion.

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

  • HA201: Front Office Procedures

    This course studies the general management and standard operating procedures in the Rooms Division 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, Concierge, Cashiering and Night Audit.

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

  • HA210: Housekeeping Procedures

    This course presents a systematic approach to managing housekeeping operations in the hospitality industry. It stresses the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other housekeeping areas of responsibilities. This course includes practical application of management principles such as training method, developing a staffing guide, adopting alternative scheduling methods, and motivating the housekeeping staff. Furthermore, it will allow hands-on experience on selected areas using equipment, tools, forms, and stocks essential to run an effective housekeeping department and finally, an opportunity to observe actual housekeeping operation and administration.

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

  • FnB120: 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)

  • MGT210: Management Information System

    The course familiarizes students with information technology applications specific to the hospitality industry. Beginning with a brief introduction on the strategic significance of information technology in the areas of hospitality industry and a general survey of technological developments in various areas of hotel operations-e.g., reservations, guest tracking, rooms management, inventory control, restaurant systems, electronic cash registers and point-of-sale devices, bar and beverage systems, and telephone and security management systems, etc.-a substantial portion of the course is thereafter devoted to giving students hands-on exposure in various computer applications currently in use within the industry, particularly for hotel management and food and beverage operations. Students will be provided adequate hands-on introduction to current versions of the Amadeus Property Management System software and other widely-used hotel management software.

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

  • CA-ADF151: Basic Principles of Confectionery and Bakery

    Confectionery holds a dominant position in a kitchen, making quality desserts is a technical, elaborate process that requires learning and mastering basic principles, which will be taught during this course. This course will start with a presentation of both confectionery and bakery history and of the sectors involved in these activities. Students will then get familiar with specific laboratories of each specialization of confectionery. After learning about common products, and about how to prepare several recipes, students will learn, during practical sessions, basic techniques and recipes of French and international confectionery/bakery. Course Credit: 4 units (1 hour of theory and 6 hours of practice per week)

  • MGT320: Human Behavior in Organization

    This course is an introduction to the concepts, theories and ideas guiding behavior at work. This course will introduce a wide array of theories on topics relevant to understanding employee and managerial behavior and provide insight and hands-on experience on how to use this knowledge to address problems that one will face in organizations. Some of the topics covered in this course include the study of personality, motivation, work attitudes and leadership. Some of the questions that we will be addressed include: How to effectively motivate employees? How does personality affect job performance? What leadership styles are effective with different employees? Application of theories at the organizational, group and individual levels of analysis and tying them in to examples of real-world scenarios are also discussed.

    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.

** Applicants of the Les Roches Certificate program should have a valid bachelor’s degree from a recognized Philippine or international university, which includes a passing grade for the following prerequisite courses:

  • Basic Psychology
  • Basic Computer
  • Principles of Accounting

Students may elect to take the missing pre-requisites at Enderun to qualify for the Les Roches Certificate Program.

Information Packet

Click here to download.

Contact Details

Email Address:
Mobile Number: +63917 778 5419
Landline Number: +632 856 5000 loc 546


January 21, 2019
Enderun Colleges, Fort Bonifacio
Program Fee:
452,813 PHP (Payment schemes available)
Class Tags:


Enderun Colleges, Fort Bonifacio
Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio
Taguig City, 1634 Philippines
(632) 856 5000 Local 505 | +63917 509 8183

VIEW All Classes

Registration Form