ACES TAGUM COLLEGE, INC.
Mankilam, Tagum City 8100
Philippines
Mobile: 09485939898; 09972187078
Email: atcdavnor@[Link]
Year 2021
Institutional Development Plan for Food and Beverage Services NC II
Introduction
This Institutional Development Plan aims to enhance the Food and Beverage Services
NC II program’s quality and relevance, ensuring it meets both educational standards
and industry demands. It outlines strategic initiatives, resource allocation, and timelines
for implementation.
Vision and Mission
Vision: To be a leader in providing high-quality education in food and beverage
services that empowers students to excel in a dynamic industry.
Mission: To deliver innovative and practical training, fostering skills that meet the
needs of the local and regional food service sector.
Goals and Objectives
Goal 1: Improve curriculum quality and relevance.
o Objective: Update the curriculum every three years based on industry
feedback.
Goal 2: Enhance faculty qualifications and teaching methods.
o Objective: Provide professional development opportunities for all
instructors annually.
Goal 3: Increase student enrollment and retention.
o Objective: Achieve a 20% increase in enrollment over the next two years.
Market Analysis
Industry Demand:
o The local food and beverage industry is projected to grow by 10%
necessitating skilled graduates.
Employment Opportunities:
o Key roles in demand include chefs, bartenders, and food service
managers, with a forecasted need for 500 new positions in the region by
2026.
o
Competitor Assessment:
o Analyze local institutions offering similar programs, focusing on curriculum
strengths, trainee outcomes, and industry partnerships.
Curriculum Enhancement
Curriculum Review Process:
o Establish a Curriculum Review Committee to assess program
effectiveness and relevance.
o Incorporate new technologies (e.g., digital ordering systems, food safety
apps) and sustainability practices into the curriculum.
Practical Experience:
o Increase collaboration with local restaurants and catering companies for
hands-on training opportunities and internships.
Faculty Development
Professional Development Plan:
o Organize workshops and training sessions focusing on the latest culinary
trends, teaching methods, and industry standards.
o Encourage faculty to attend industry conferences and participate in
professional organizations.
Performance Evaluation:
o Implement a comprehensive faculty evaluation system to assess teaching
effectiveness and encourage continuous improvement.
Marketing and Recruitment Strategies
Target Audience:
o High school graduates, career changers, and individuals seeking skill
enhancement in food and beverage services.
Marketing Initiatives:
o Launch a social media campaign showcasing successful alumni, student
projects, and partnerships with local businesses.
o Host community events, open houses, and workshops to attract
prospective students.
Resource Allocation
Budgeting:
o Allocate funds for curriculum development, faculty training, and marketing
initiatives.
o Seek grants from local government and industry associations to support
program enhancements.
Infrastructure Improvements:
o Upgrade kitchen facilities and equipment to provide students with hands-
on training in a realistic environment.
ACES TAGUM COLLEGE, INC.
Mankilam, Tagum City 8100
Philippines
Mobile: 09485939898; 09972187078
Email: atcdavnor@[Link]
Year 2022
Institutional Development Plan for Food and Beverage Services NC II
Introduction
This Institutional Development Plan aims to enhance the Food and Beverage Services
NC II program’s quality and relevance, ensuring it meets both educational standards
and industry demands. It outlines strategic initiatives, resource allocation, and timelines
for implementation.
Vision and Mission
Vision: To be a leader in providing high-quality education in food and beverage
services that empowers students to excel in a dynamic industry.
Mission: To deliver innovative and practical training, fostering skills that meet the
needs of the local and regional food service sector.
Goals and Objectives
Goal 1: Improve curriculum quality and relevance.
o Objective: Update the curriculum every three years based on industry
feedback.
Goal 2: Enhance faculty qualifications and teaching methods.
o Objective: Provide professional development opportunities for all
instructors annually.
Goal 3: Increase student enrollment and retention.
o Objective: Achieve a 20% increase in enrollment over the next two years.
Market Analysis
Industry Demand:
o The local food and beverage industry is projected to grow by 10%
necessitating skilled graduates.
Employment Opportunities:
o Key roles in demand include chefs, bartenders, and food service
managers, with a forecasted need for 500 new positions in the region by
2026.
o
Competitor Assessment:
o Analyze local institutions offering similar programs, focusing on curriculum
strengths, trainee outcomes, and industry partnerships.
Curriculum Enhancement
Curriculum Review Process:
o Establish a Curriculum Review Committee to assess program
effectiveness and relevance.
o Incorporate new technologies (e.g., digital ordering systems, food safety
apps) and sustainability practices into the curriculum.
Practical Experience:
o Increase collaboration with local restaurants and catering companies for
hands-on training opportunities and internships.
Faculty Development
Professional Development Plan:
o Organize workshops and training sessions focusing on the latest culinary
trends, teaching methods, and industry standards.
o Encourage faculty to attend industry conferences and participate in
professional organizations.
Performance Evaluation:
o Implement a comprehensive faculty evaluation system to assess teaching
effectiveness and encourage continuous improvement.
Marketing and Recruitment Strategies
Target Audience:
o High school graduates, career changers, and individuals seeking skill
enhancement in food and beverage services.
Marketing Initiatives:
o Launch a social media campaign showcasing successful alumni, student
projects, and partnerships with local businesses.
o Host community events, open houses, and workshops to attract
prospective students.
Resource Allocation
Budgeting:
o Allocate funds for curriculum development, faculty training, and marketing
initiatives.
o Seek grants from local government and industry associations to support
program enhancements.
Infrastructure Improvements:
o Upgrade kitchen facilities and equipment to provide students with hands-
on training in a realistic environment.
ACES TAGUM COLLEGE, INC.
Mankilam, Tagum City 8100
Philippines
Mobile: 09485939898; 09972187078
Email: atcdavnor@[Link]
Year 2023
Institutional Development Plan for Food and Beverage Services NC II
Introduction
This Institutional Development Plan aims to enhance the Food and Beverage Services
NC II program’s quality and relevance, ensuring it meets both educational standards
and industry demands. It outlines strategic initiatives, resource allocation, and timelines
for implementation.
Vision and Mission
Vision: To be a leader in providing high-quality education in food and beverage
services that empowers students to excel in a dynamic industry.
Mission: To deliver innovative and practical training, fostering skills that meet the
needs of the local and regional food service sector.
Goals and Objectives
Goal 1: Improve curriculum quality and relevance.
o Objective: Update the curriculum every three years based on industry
feedback.
Goal 2: Enhance faculty qualifications and teaching methods.
o Objective: Provide professional development opportunities for all
instructors annually.
Goal 3: Increase student enrollment and retention.
o Objective: Achieve a 20% increase in enrollment over the next two years.
Market Analysis
Industry Demand:
o The local food and beverage industry is projected to grow by 10%
necessitating skilled graduates.
Employment Opportunities:
o Key roles in demand include chefs, bartenders, and food service
managers, with a forecasted need for 500 new positions in the region by
2026.
o
Competitor Assessment:
o Analyze local institutions offering similar programs, focusing on curriculum
strengths, trainee outcomes, and industry partnerships.
Curriculum Enhancement
Curriculum Review Process:
o Establish a Curriculum Review Committee to assess program
effectiveness and relevance.
o Incorporate new technologies (e.g., digital ordering systems, food safety
apps) and sustainability practices into the curriculum.
Practical Experience:
o Increase collaboration with local restaurants and catering companies for
hands-on training opportunities and internships.
Faculty Development
Professional Development Plan:
o Organize workshops and training sessions focusing on the latest culinary
trends, teaching methods, and industry standards.
o Encourage faculty to attend industry conferences and participate in
professional organizations.
Performance Evaluation:
o Implement a comprehensive faculty evaluation system to assess teaching
effectiveness and encourage continuous improvement.
Marketing and Recruitment Strategies
Target Audience:
o High school graduates, career changers, and individuals seeking skill
enhancement in food and beverage services.
Marketing Initiatives:
o Launch a social media campaign showcasing successful alumni, student
projects, and partnerships with local businesses.
o Host community events, open houses, and workshops to attract
prospective students.
Resource Allocation
Budgeting:
o Allocate funds for curriculum development, faculty training, and marketing
initiatives.
o Seek grants from local government and industry associations to support
program enhancements.
Infrastructure Improvements:
o Upgrade kitchen facilities and equipment to provide students with hands-
on training in a realistic environment.
