Our Virtual Classroom
ASTORIA-ACHI ONLINE PROGRAMS
OBJECTIVE
To prepare students to become work-ready and competent in terms of acquired knowledge, skills, attitudes, and values needed in the hospitality and tourism industry in the New Normal.
ASTORIA-ACHI VIRTUAL PRACTICUM (AVP) PROGRAMS
Virtual training programs for College & Senior High School, based on the Department of Tourism (DOT) manual.
1. Virtual Housekeeping Training
2. Virtual Front Office Training
3. Virtual Food and Beverage Service Training
4. Virtual Food Production Training
5. Customer Service in the New Normal
6. Personality Image Enhancement in the New Normal
7. Leadership Training
1. Hotel Housekeeping Operations
2. Hotel Front Office Operations
3. Hotel Food & Beverage Operations
4. Hotel Commercial Cookery
5. Hotel Baking & Pastry Production
6. Customer Service
7. Personality Image Enhancement
8. Leadership Training
ASTORIA-ACHI
WEBINARS
Special online seminars conducted for students & faculty.
Advantages of our Online Programs
Trainers are assured of a quality learning experience even through virtual training. Time-sensitive projects or tasks can be done at home, with the close online supervision of an experienced hotel trainer.
There is active feedback by the trainer to check their students’ output, and there is an exchange of communication by discussing of ideas effectively, even online.
Our programs are designed to have learner-centered activities, which will be assessed through the various forms of tests and program assignments that are conducted to determine student progress towards the attainment of OJT or work immersion outcomes. These may be formative, summative and performance-based in nature.
Learning Outcomes will be met by assessing the students’ technical knowledge, skills, and understanding of hygiene and safety guidelines.
A. FORMATIVE ASSESSMENT
It enables trainers to ascertain the students’ work progress and provides trainers the opportunity to check the students’ understanding. This aids in determining interventions or assistance that the students may need for them to attain the intended learning outcomes.
B. SUMMATIVE ASSESSMENT
It allows the trainers to determine how well students did at the end of a task. These are given in a form of a quiz, a long test, or an exam.
C. PERFORMANCE-BASED ASSESSMENT
Activities such a reflection paper via YouTube video link, situational analysis, etc. are given. These are submitted via an e-portfolio.
A. ASYNCHRONOUS (80%) – Communication is not conducted live and occurs through audio-visual materials. This mode is more flexible, with students learning at their most convenient times.
B. SYNCHRONOUS (20%) – Communication happens in real time, with teaching conducted via live videoconferencing. This mode is more engaging because students can ask questions, which the instructor can answer promptly and clearly.
A Weekly Learning Log for the self-assessment of students where they put the lessons they have learned, successes, difficulties and challenges they have encountered will be one of the requirements.
Close coordination between the school and the Host Training Establishment (HTE) via Google Meet or Zoom to ensure students of their learning outcomes.
Teaching assistants whose main duties are to aid the students and support the faculty with their technical and modular concerns will be available and reachable online.
Compared to the competition, our tuition fees are very reasonable for the scope of education and teaching provided.
Trainers are assured of a quality learning experience even through virtual training. Time-sensitive projects or tasks can be done at home, with the close online supervision of an experienced hotel trainer.
There is active feedback by the trainer to check their students’ output, and there is an exchange of communication by discussing of ideas effectively, even online.
Our programs are designed to have learner-centered activities, which will be assessed through the various forms of tests and program assignments that are conducted to determine student progress towards the attainment of OJT or work immersion outcomes. These may be formative, summative and performance-based in nature.
Learning Outcomes will be met by assessing the students’ technical knowledge, skills, and understanding of hygiene and safety guidelines.
A. FORMATIVE ASSESSMENT
It enables trainers to ascertain the students’ work progress and provides trainers the opportunity to check the students’ understanding. This aids in determining interventions or assistance that the students may need for them to attain the intended learning outcomes.
B. SUMMATIVE ASSESSMENT
It allows the trainers to determine how well students did at the end of a task. These are given in a form of a quiz, a long test, or an exam.
C. PERFORMANCE-BASED ASSESSMENT
Activities such a reflection paper via YouTube video link, situational analysis, etc. are given. These are submitted via an e-portfolio.
A. ASYNCHRONOUS (80%) – Communication is not conducted live and occurs through audio-visual materials. This mode is more flexible, with students learning at their most convenient times.
B. SYNCHRONOUS (20%) – Communication happens in real time, with teaching conducted via live videoconferencing. This mode is more engaging because students can ask questions, which the instructor can answer promptly and clearly.
A Weekly Learning Log for the self-assessment of students where they put the lessons they have learned, successes, difficulties and challenges they have encountered will be one of the requirements.
Close coordination between the school and the Host Training Establishment (HTE) via Google Meet or Zoom to ensure students of their learning outcomes.
Teaching assistants whose main duties are to aid the students and support the faculty with their technical and modular concerns will be available and reachable online.
Compared to the competition, our tuition fees are very reasonable for the scope of education and teaching provided.
COMPETITIVE ADVANTAGES
Over 12 years of providing quality training to students & professionals.
200+ school partners all over the Philippines.
Trained foreign students & faculty from Vietnam & Indonesia.
Certified and well-experienced trainers in their field of expertise.
TESDA compliant
Top-notch and well-equipped hotel & resort facilities.
E - Learning
COMPETITIVE ADVANTAGES
Over 12 years of providing quality training to students & professionals.
200+ school partners all over the Philippines.
Trained foreign students & faculty from Vietnam & Indonesia.
Certified and well-experienced trainers in their field of expertise.
TESDA compliant.
Top-notched and well-equipped actual hotel & resort facilities.
PROGRAM OFFERINGS
ACHI ONLINE PROGRAMS
Objective: To prepare students to become work-ready and competent in terms of acquired knowledge, skills, attitudes, and values needed in the hospitality industry in the New Normal.
HOUSEKEEPING NC II
Virtual Housekeeping Training
FRONT OFFICE SERVICES NC II
Virtual Front Office Training
FOOD & BEVERAGE SERVICES NC II
Virtual Food and beverage service training
FOOD PRODUCTION TRAINING
VIRTUAL FOOD PRODUCTION TRAINING
CUSTOMER SERVICE
CUSTOMER SERVICE in the new normal
personality image enhancement
personality image enhancement in the new normal
LEADERSHIP TRAINING
LEADERSHIP TRAINING
ACHI ONLINE PROGRAMS
ON-THE-WEB TRAINING PROGRAMS
Virtual training programs for College & Senior High School, based on the Department of Tourism (DOT) manual.
HOUSEKEEPING NC II
Virtual Housekeeping Training
FRONT OFFICE SERVICES NC II
Virtual Front Office Training
FOOD & BEVERAGE SERVICES NC II
Virtual Food and beverage service training
FOOD PRODUCTION TRAINING
VIRTUAL FOOD PRODUCTION TRAINING
CUSTOMER SERVICE
CUSTOMER SERVICE in the new normal
personality image enhancement
personality image enhancement in the new normal
LEADERSHIP TRAINING
LEADERSHIP TRAINING
Virtual Learning
HOW IT WORKS
Similarly with our on-site classes, our virtual trainings are also spearheaded by the most highly-skilled hoteliers of Astoria Hotels and Resorts. The essential learning points of each course have been strategically arranged in comprehensive modules for a more efficient flow of discussion.
ONLINE PROGRAMS
MODULAR FLOW
To stay true to our promise of providing an exceptional learning experience, our extensive modules have been incorporated with a blend of proficient teaching and practical assessment tools that include informative video footages and direct instructions.
1. Introduction of the course
3. technical skills checklist in other related area
5. Management skills
2. Technical skills and knowledge to be developed
4. systems and procedures
1. Introduction of the course
2. Technical skills and knowledge to be developed
3. Technical skills checklist in other related area
4. Systems and procedures
5. Management skills
MODULES
Our Astoria-ACHI Virtual Practicum (AVP) Programs for Housekeeping, Front Office, Food & Beverage Service, and Food Production are based on the DOT training manual published by the Association of Administrators in Hospitality Hotel and Restaurant Management Educational Institution (AAHRMEI).
Our programs are also based on the DOT Memorandum Circular 2020-002 on the Health and Safety Guidelines Governing the Operations of Accommodation Establishments under the New Normal, as a point of reference. The minimum requirements of the DOT training manual were met, and even exceeded, by incorporating the standards and best practices of Astoria Hotels & Resorts in the New Normal.
Our programs are also aligned with the requirements mandated by the Commission on Higher Education (CHED) & the Department of Education (DepEd).
CHED
- CMO No. 04, Series of 2020 (Sept. 2, 2020) Guidelines on the Implementation of Flexible Learning
- CMO No. 62, s2017: Policies, Standards and Guidelines for BS Hospitality Management & BS Tourism Management
- CMO No. 104, s2017: Revised Guidelines for Student Internship Program in the Philippines (SIPP)
DepEd
- DepEd Order No. 30, s. 2017: Guidelines for Work Immersion Requirements
- DepEd Order No. 40, s. 2015: Guidelines for K to 12 Partnerships
Each course contains the following modules:
Each course contains the following modules:
Introduction of the Course
This module includes the description, objectives, outline, virtual tour, uniforms, grooming in the New Normal, and other terminologies.
Systems and Procedures
The operation of each department is based on a series of systems, processes, and procedures which help the department run smoothly. This module will help you observe and identify some of the processes and see how they work.
Technical Skills & Knowledge to Be Developed
In this module, your training and experience will cover the key activity areas in each respective department. These will develop your technical skills, knowledge, attitudes, and values necessary to fulfill the required tasks.
Management Skills
In this module, you will learn what a manager’s responsibilities entail in theory, utilizing the POLC management framework – planning, organizing, leading, and controlling. There are various styles of managing in the hospitality industry, and it is a good learning exercise for you to observe this and see which style works best when you have a chance at managing a team.
Technical Skills Checklist in Other Related Areas
This module is a comprehensive list of the key tasks to be carried out when learning core technical skills, particularly in relation to the other departments. Use this checklist to help you understand the full range of tasks to be learned and monitor your progress.
MODULE DURATION
FOR COLLEGE STUDENTS
- BASIC OPERATIONS (1st & 2nd-year students)
1 month per module
Total: 2 modules for 2 months
- SUPERVISORY (3rd-year students)
2 months for Modules 1 & 2
1 month for Modules 3 & 4
Total: 4 modules for 3 months
- MANAGERIAL (4th-year students)
2 months for Modules 1 & 2
1 month for Modules 3 & 4
1 month for Module 5
Total: 5 modules for 4 months
- OJT (3rd-year & graduating students)
1 month per module
Total: 5 modules for 5 months
FOR SENIOR HIGH SCHOOL STUDENTS
- BASIC OPERATIONS (for grade 11 students)
1 month per module
Total: 2 modules for 2 months
- WORK IMMERSION (for graduating students)
1 month per module
Total: 3 modules for 3 months
FOR FACULTY
- ADVANCED OPERATIONS
3 modules for 1 month
- SUPERVISORY
4 modules for 1.5 months
- MANAGERIAL
5 modules for 2 months
OTHER ONLINE PROGRAMS
(FOR FACULTY):
1. CUSTOMER SERVICE IN THE NEW NORMAL
Modules:
- Job-to-be-Done Concept
- Brand Promise
- On & Off-Brand Service Behaviors
- Handling Guest Complaints
Duration: (2 Days)
Day 1: Modules 1 & 2
Day 2: Modules 3 & 4
1 hour for every module
Total: 4 hrs. (synchronous presentation via Zoom)
2. PERSONALITY IMAGE ENHANCEMENT IN THE NEW NORMAL
Modules:
- Personal Vision
- Mission & Values
- Establishing Workplace Professionalism through Appearance
- Establishing Workplace Professionalism through Body Language
- Establishing Workplace Professionalism through Communication
Duration: (2 Days)
Day 1: Modules 1 & 2
Day 2: Modules 3 & 4
1 hour for every module
Total: 4 hrs. (Synchronous presentation via Zoom)
3. LEADERSHIP TRAINING
In this module, your training and experience will cover the key activity areas in each respective department. These will develop your technical skills, knowledge, attitudes, and values necessary to fulfill the required tasks.
Management Skills
In this module, you will learn what a manager’s responsibilities entail in theory, utilizing the POLC management framework – planning, organizing, leading, and controlling. There are various styles of managing in the hospitality industry, and it is a good learning exercise for you to observe this and see which style works best when you have a chance at managing a team.
4. LEADERSHIP TRAINING (MODULES)
Modules:
- Personal Effectiveness
- Introduction to Supervisory Role
- Goal Setting and Action Planning
- Executing the Plan
- Measuring Results
- Essential People Skills
Duration: (3 Days)
Day 1: Modules 1 & 2
Day 2: Modules 3 & 4
Day 3: Modules 5 & 6
1 hour for every module
Total: 6 hrs. (Synchronous presentation via Zoom)
ASTORIA-ACHI WEBINARS
Seminars conducted on the web of special topics for students & faculty.
- Hotel Housekeeping Operations
- Hotel Front Office Operations
- Hotel Food & Beverage Operations
- Hotel Commercial Cookery
- Hotel Baking & Pastry Production
- Customer Service
- Personality Image Enhancement
- Leadership Training
- Corporate Finance Webinar
- Advance Managerial Economics Webinar
- Organizational Development Webinar
- Legal Aspects in Hospitality Webinar
- Filipino Regional Cuisine Webinar
- Challenges and Factors Influencing the Tourism and Hospitality Industry
- Trends and Latest Updates in the Tourism Industry
- French Cuisine
- Kitchen Essentials Webinar
- Food Safety Awareness Webinar
FAQs
E-PORTAL FAQs
5 months for all 5 modules.
Students are assured of a learning experience even through virtual training because of our time-sensitive projects or tasks. These are all done at home in close supervision of a well-versed hotel trainer. There is also active feedback by the trainer to check or correct their students’ outputs, thus enabling a consistent exchange of communication.
The are two modes of delivery: ASYNCHRONOUS, where communication is not live. This mode is more convenient and flexible, and students learn at different times. The second one is SYNCHRONOUS, where communication happens in real time. This mode is more engaging and effective, and students learn at the same time.
The school can monitor the students’ progress through the Weekly Learning Log where the students do self-assessments. They can also log the lessons they have learned, successes, difficulties, and challenges they have encountered on a weekly basis. This will be done in close coordination between the school and the Host Training Establishment (HTE) via Google Meet or Zoom to ensure students of their learning outcomes.
We have dedicated online teaching assistants whose main duties are to aid the students and support the faculty with their technical and modular concerns.
Depending on the topic, a webinar is usually an hour to two hours long with one to four major topics to be conducted by our well-experienced industry speakers.
A maximum of 35 students will be allowed to join a specific class section/schedule.
Yes. The school can request a scheduled orientation for the students, faculty, dean, and parents to be conducted by an Astoria-ACHI program executive.
The Work Immersion program for Senior Highschool students is composed of 3 modules only. The 5 modules OJT/AVP is for College Students.
The degree of difficulty of practice activities (synchronous in close supervision of the trainer) and the assessment will vary depending on the level of the trainee taking up the course. The tasks that will be given to faculty are on a more advanced scale.
The implementation dates of our online programs will be arranged in consideration of the volume of enrolled trainees and schedule of trainers.
The minimum number of students is 35.
They have the option to wait and be joined by students from other schools to complete the minimum requirement. Otherwise, they can start with the program right away, but with a higher rate.
We will be using Google Meet and/or Zoom.
Yes, if you will be able to complete all the tasks given for each module at the same time.
viIncluded in the trainee’s portal is the Weekly Work Log wherein activities for each week is reported in detail so that schools can monitor their progress and other training related concerns.
For the OJT/AVP program you need to enroll and complete all 5 modules for every course.
A QR Certificate (e-Certificate) will be given to every trainee who will complete a program.
Virtual Application
Join us and start building your career in the field of hospitality and tourism today! Through our integrated e-learning system, we ensure that our students reach the same level of expertise, essential for today’s fast-paced industry.
Working Hours
Mondays to Fridays, 8:00 AM to 6:00 PM
Connect With Us
Business Address: 15 J. Escriva Drive, Astoria Plaza, Ortigas Business District, Pasig City, 1600
E-mail: training@astoriaplaza.com
Landline: (02) 8788-1487
Connect with us today.
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