BS Architecture

College of Architecture

BS ARCHITECTURE

College of Architecture

BS ARCHITECTURE

College of Architecture

PROGRAM DESCRIPTION

The four-year program equips students with necessary competencies in the scientific handling and processing of foods, both in commercial and small-scale industries. The holistic formation of students includes the development of proper work and research ethics.

CAREER OPPORTUNITIES

Food Technologist Food Sales Representative Food Application Specialist Production Manager Product Development Specialist Food Consultant Food Researcher Food Quality Assurance Officer Sensory Specialist Entrepreneur

PROGRAM CURRICULUM

FIRST YEAR (2 TERMS)
First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
CHEM 100 General Inorganic Chemistry 3 6 5
ENG 1 Introduction to College English 3 0 3
FIL 1 Komunikasyon sa Akademikong Filipino 3 0 3
MATH 101 College Algebra 3 0 3
NS 201 Biological Science 3 0 3
PHIST Philippine History 3 0 3
PSY 1 General Psychology 3 0 3
THY 1 Contextualized Salvation History 3 0 3
PE 1 Physical Education 2 0 2
ROTC Reserve Officers’ Training Corps 3 0 3
TOTAL 31 0 31

First Year – Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
CHEM 201 Organic Chemistry 1 3 0 3 CHEM 100
ENG 2 Reading and Thinking Skills for Academic Study 3 0 3 ENG 1
FIL 2 Pagbasa at Pagsulat tungo sa Pananaliksik 3 0 3 FIL 1
FT 100 Introduction to Food Technology 3 0 3 CHEM 100
MATH 102 Trigonometry 3 0 3 MATH 101
MATH 103 Probability and Statistics 3 0 3 MATH 101
MCR-PRS Microbiology and Parasitology 3 6 5 NS 201
THY 2 Church and Sacraments 3 0 3 THY 1
PE 2 Physical Education 2 0 2
ROTC Reserve Officers’ Training Corps 3 0 3
TOTAL 33 0 33

 

SECOND YEAR (2 TERMS)
First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
CHEM 303 Qualitative Chemistry 3 6 5 CHEM 100
CHEM 600 Biochemistry 3 6 5 CHEM 200
ENG 4 Oral Communication in Context 3 0 3 ENG 1, ENG 2
FT 102 Food Microbiology 3 6 5 CHEM 200, FT 100, MCR-PRS
FT 113 Post Harvest Handling and Technology 3 0 3 FT 100
MATH 104 Analytic Geometry 4 0 4 MATH 101, MATH 102
PHL 5 Christian Ethics 3 0 3 THY 1, THY 2
PE 3 Physical Education 2 0 2
NSTP National Service Training Program 3 0 3
TOTAL 33 0 33

Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
CHEM 304 Quantitative Chemistry 3 6 5 CHEM 303
FT 104A Food Chemistry 1 3 6 5 CHEM 600, FT 100
FT 114A Food Processing 1 2 3 3 CHEM 600, FT 102
MATH 108 Differential Calculus 5 0 5 MATH 104
PHYS 101 Mechanics, Sounds, and Thermodynamics 2 3 3 MATH 102
SCL 3 The Social Teachings of the Church 3 0 3 THY 1, THY 2, PHL 5
SEN EVA Sensory Evaluation 2 3 3 FT 100, MATH 103
PE 4 Physical Education 2 0 2
NSTP National Service Training Program 3 0 3
TOTAL 25 21 32

 

THIRD YEAR (3 TERMS)
First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
COMP 1A Basic Computer 1 2 3 3
FT 104B Food Chemistry 2 3 6 5 FT 104A
FT 105 Food Analysis 3 6 5 CHEM 304, FT 104A
FT 114B Food Processing 2 2 3 3 FT 114A, SEN EVA
HE 7A Basic Nutrition 3 0 3 CHEM 600
MATH 109 Integral Calculus 5 0 5 MATH 108
PHYS 205 Electricity, Magnetism, and Optics 2 3 3 PHYS 101
TOTAL 20 21 27

  Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
CHEM 401 Physical Chemistry 3 6 5 CHEM 304, MATH 109, PHYS 205
FT 114C Food Processing 3 2 3 3 FT 114A, FT 114B
FT 115 Food Quality Assurance 2 3 3 FT 105, FT 114A, FT 114B
FT 116 Food Safety 3 0 3 FT 105, FT 114A, FT 114B
PGC Philippine Government and Constitution 3 0 3
PHL 2 Logic 3 0 3
RES-FST Methods of Research in Food Science and Technology 3 0 3 FT 104A, FT 104B, FT 105, FT 114A, FT 114B
TOTAL 20 15 25

Third Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
PRACT-FT Practicum Training in Food Industry (Off Campus) 0 0 6 FT 114A, FT 114B, FT 114C, FT 115, FT 116
TOTAL 4

 

FOURTH YEAR (2 TERMS)

First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
BA 1 Management Principles 3 0 3
FT 108 Food Engineering 2 3 3 CHEM 401, FT 104A, FT 104B, FT 114A, FT 114B
FT 111 Food Packaging and Labeling 2 3 3 FT 104A, FT 104B, FT 115, FT 116
FT 117 Food Laws 2 0 2 FT 114A, FT 114B, FT 114C, FT 115, FT 116
HECO/TLR Health Economics with Taxation and Land Reform 3 0 3
HUM 1 Art, Man, and Society 3 0 3
RT Introduction to Research and Thesis 1 9 4 FT 114A, FT 114B, FT 114C, FT 115, FT 116
SCL 9 Marriage and Family 3 0 3 THY 1, THY 2, PHL 5, SCL 3
TOTAL 19 15 24

Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites Category
BA 5 Marketing Principles 3 0 3 BA 1
EDUC 206 Principles of Teaching 3 0 3
FT 118 Environmental Management for Food Industries 3 0 3 FT 117
LIT 102A Philippine Literatures 3 0 3
PD Professional Deontology 3 0 3
RC Rizal Course 3 0 3
RTW Research and Thesis Writing 0 0 3 FT 117, RT
SEM FD Seminar on Foods 2 0 2 FT 117, RT
TOTAL 14 12 18
 

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OFAD STAFF

Atty. Gezzez Giezi G. Granado, DCL
Director

Mr. Eric L. Dimar, MA, RPm, RGC
Assistant Director

Chona Batongbakal
Steve Michael Moore Jr.
Janet Tabanera
Jereco Paloma, RPm
Athena Operańa
Angelica Isabel Zaragoza, RPm

 

EXPLORE

CONTACT US

 (632) 406.1611 local 8276;
      (632) 310.7211
      Mobile phone: 0905.352.1252
      Telefax: (632) 310.7214

  Rm 104, Ground Floor,
     UST-Tan Yan Kee Student Center
     University of Santo Tomas
     España, Manila

 ofad@ust.edu.ph

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