PATHFIT 2
First Year

This course provides experiences in core stability, strength, and mobility training. It includes goal setting exercise progression and regression and periodic assessments for the development of various fitness components.

NSTP II- National Service Training Program II (CWTS)
First Year

This course focuses on community engagement through service-learning. Students participate in projects that improve health, education, safety, environment, and livelihood in local communities.

GE2 - Readings in the Philippine History
First Year

The course analyzes Philippine History from multiple perspectives through the lens of selected primary sources coming from various disciplines and different genres. Students are given opportunities to analyze the author’s background and main arguments, compare different points of view, identify biases and examine the evidences presented in the document. The discussions will tackle traditional topics in history and other interdisciplinary themes that will deepen and broaden their understanding of Philippine political, economic, cultural, social, scientific and religious history. Priority is given to primary materials that could help students develop their analytical and communication skills so that they will become versatile, articulate, broad-minded, morally upright and responsible citizens.

MFT2-Intermediate Welding SMAW NC II
First Year

This course deals with the principles and application of Shielded Metal Arc Welding (SMAW) operations and procedures. It is designed to enhance the Knowledge, Skills and proper Attitude of SMAW welder in accordance with industry standards. It covers competencies such as Apply Safety Practices, Interpret Drawing and Sketches, Perform Industry Calculation Contribute to Quality System, use hand tools, set up welding equipment, prepare weld materials, fit-up weld materials, Safety practices, Repair welds and Weld Carbon Steel Pipes using SMAW

GE1-Understanding the Self
First Year

This course explores the concept of self and identity, emphasizing the factors that shape personal development and self-awareness. It integrates academic concepts with real-life experiences to enhance critical thinking and self-reflection.

The course covers perspectives on the self, key dimensions of identity (biological, material, and digital), and practical skills such as goal setting, stress management, and self-care. It also includes Family Planning and Population Education to support responsible decision-making.

MATH 2-CALCULUS 2
First Year

This course introduces the concept of integration and its application to some physical problems such as evaluation of areas, volumes of revolution, force, and work. The fundamental formulas and various techniques of integration are taken up and applied to both single variable and multi-variable functions. The course also includes tracing of functions of two variables for a better appreciation of the interpretation of the double and triple integral as volume of a three-dimensional region bounded by two or more surfaces.

GE1- Understanding the Self
First Year

This course explores the concept of self and identity, emphasizing the factors that shape personal development and self-awareness. It integrates academic concepts with real-life experiences to enhance critical thinking and self-reflection.

The course covers perspectives on the self, key dimensions of identity (biological, material, and digital), and practical skills such as goal setting, stress management, and self-care. It also includes Family Planning and Population Education to support responsible decision-making.

GE1- Understanding the Self
First Year

This course explores the concept of self and identity, emphasizing the factors that shape personal development and self-awareness. It integrates academic concepts with real-life experiences to enhance critical thinking and self-reflection.

The course covers perspectives on the self, key dimensions of identity (biological, material, and digital), and practical skills such as goal setting, stress management, and self-care. It also includes Family Planning and Population Education to support responsible decision-making.

NatSci2 - Physics for Engineers
First Year

This course covers vectors, kinematics, dynamics, work, energy, and power; impulse and momentum; rotation, dynamics of rotation; elasticity; oscillation; principles of electricity; magnetism; light and sound.

GE2 - Readings in the Philippine History
First Year

The course analyzes Philippine History from multiple perspectives through the lens of selected primary sources coming from various disciplines and different genres. Students are given opportunities to analyze the author’s background and main arguments, compare different points of view, identify biases and examine the evidences presented in the document. The discussions will tackle traditional topics in history and other interdisciplinary themes that will deepen and broaden their understanding of Philippine political, economic, cultural, social, scientific and religious history. Priority is given to primary materials that could help students develop their analytical and communication skills so that they will become versatile, articulate, broad-minded, morally upright and responsible citizens.

EMT4 - Electro-Pneumatics and Electro-Hydraulics
First Year
This subject covers the principles, components, operation, and control of electro-pneumatic and electro-hydraulic systems used in industrial automation and machinery. It focuses on the integration of electrical control circuits with pneumatic and hydraulic power systems to operate actuators, valves, sensors, and automated equipment. Students will learn how to read and interpret circuit diagrams, install and troubleshoot control systems, and apply safety practices in industrial applications. The course also develops skills in designing, testing, and maintaining electro-pneumatic and electro-hydraulic systems commonly used in manufacturing, process control, and automated production environments.
AS2 - Computer Programming
First Year
In this course, learners will acquire the basics of computer programming. Learners will be introduced to programming basics such as programming techniques, programming structures such as loops and conditional statements, algorithms, programming languages such as HTML, CSS, JavaScript, and Arduino, and much more. Some of the most vital aspects that will be taught include variables, data types, operators, functions, and much more.
CET 2 - Specialized Carpentry (Carpentry NC III)
First Year
This course is designed to enhance the knowledge, skills, positive attitude and work values of trainees in accordance with international standards. It covers the competencies required in installing architectural ceiling, wall/sheaths/panels and floor finishes, fabricating/installing door/window jambs and panels, installing stair components and/or pre-fabricated stairs assembly and installing built-in/pre-fabricated cabinets.
HPC3 - Fundamentals in Food Service Operations (FBS NC II)
First Year
The student will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include the following : Clean and tidy bar and food service areas; Develop and maintain food & beverage product knowledge; Manage the responsible service of alcohol; Prepare and serve cocktails; Prepare and serve nonalcoholic beverages; Provide a link between kitchen and service area; Provide advice to patrons on food and beverage services; Provide food and beverage services; Provide room service; Provide silver service; Take food orders and provide courteous table service; Manage intoxicated persons.
THC3 - Macro Perspective of Tourism and Hospitality
First Year
This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed concept of tourism. It introduces the concepts and terms that are common throughout the different sectors. It also intends to develop, update, and maintain local knowledge as well the impact of Tourism as an industry in relation to the world economy and society. It also illustrates the effects of the convergence of tourism with other local industries and let the students appreciate its multiplier effect in various fronts. It discusses the major factors that influence the history and future of tourism in the world and in the major factors that influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and discusses, among others, how to develop protective environments for children in tourism destinations, to observe and perform risk mitigation activities, etc. The students will also learn to appreciate the key global organizations and the roles they play in influencing and monitoring tourism trends.
THC2 - Quality Service Management in Tourism and Hospitality
First Year

This course aims to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies. Topics include concepts and terminologies of TQM: definition, common element and terminology; vision and reality - bridging the gap; constructive and critical personal reflection; proposed quality, self-assessment and peers' assessment; seeking practical feedback for supervisors and continuing improvement; developing a personal management philosophy and personal development plan.

HPC2 - Kitchen Essentials & Basic Food Preparation
First Year
The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner; Receive and securely store incoming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.