The curriculum of the program has undergone many revisions throughout the years since it began seeing to it that it complies with CHED Memorandum Orders and government policies. It’s most recent revision is in 2022. It is a ladderized program which requires bridging subjects for non-ABM strand of high school graduates.

There are 11 faculty members in the college, 6 faculty members specializing in Hospitality Management and 5 specializing in Food Technology. Among the 11, there are 6 full time faculty members, 3 on contractual, and 2 as part time faculty.

The extension program of the BS Hospitality Management under the College of Hospitality Entrepreneurship and Management (CHEFS) consists of two (2) Adopt-a-Barangay extension projects, one with Brgy. San Vicente and one with Brgy. Turu, and Adopt-a-School/Industry Exposure extension projects shared by the two (2) departments of CHEFS, the Department of Hospitality Entrepreneurship and Management (DHEM) and the Department of Food Science (DFS). The memorandum of agreement (MOA) with Brgy. San Vicente was forged in the year 2016 and renewed last year (2021) while the MOA with Brgy. Turu was forged in the year 2017. An additional Adopt-a-Barangay project is being processed with Brgy. Sto. Niño this year (2022).

Last April 11, 2022, a MOA with Gov. Rafael L. Lazatin Integrated School (GRLLIS), Angeles City, was forged in order to facilitate the industry immersion of their Grade 12 Senior High School students and to promote the curricular programs and online extension projects of BS Hospitality Management and BS Food technology students. The BSHM students also have their community outreach project with Ayala High School in Magalang, Pampanga through their social media (Facebook) page in which student co-curricular activities and instructional videos on how to prepare healthy but budget friendly dishes are uploaded.

The College of Hospitality Entrepreneurship has provision for facilities such as classrooms and laboratories intended for its program Bachelor of Science in Hospitality Management.

The College (CHEFS) main building has seven (7) newly renovated air-conditioned classrooms, one (1) spacious Audio-Visual Room with 54” Smart TV, one (1) simulation room, Hot and Cold Kitchen with store room, and soon to establish Café were used by our students for lecture and laboratory activities. Each lecture room has 40” LED TV to facilitate in discussing the lesson. Hot and cold kitchen has new equipment like industrial oven, refrigerator, freezer, chiller, stainless working table with sink, and high- and low-pressure burner. Lecture rooms and laboratory rooms are air conditioned and have proper lightning for a more conducive learning.

Farmers Training Center has three (3) lecture rooms, Hot and Cold Kitchen, Bar Area, Front Office, AVR, five (5) adjacent and fourteen (14) quad rooms which are also used by students for lecture and laboratory activities like housekeeping, food preparation, food and beverage services, bartending, and front office.

University hostel and villas are also used to train BSHM students to develop skills in housekeeping, front office, and food and beverage services in assisting and entertaining guests during special occasions, training and seminars, meetings of VIPs with the supervision of CHEFS faculty.