Our Virtual Classroom

To be able to provide quality education to our students despite the unprecedented hit of COVID-19, ASTORIA Culinary and Hospitality Institute (Astoria-ACHI) utilized the convenience of the digital arena and created a fully integrated advanced and accessible learning system.

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 10 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 10 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

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2 Modules

5 lessons - 4:11 hours
View Course

FRONT OFFICE SERVICES NC II

Virtual Front Office Training

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1 Module

2 lessons - 5:00 hours
View Course

FOOD & BEVERAGE SERVICES NC II

Virtual Food and beverage service training

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2 Modules

3 lessons - 6:05 hours
View Course

FOOD PRODUCTION TRAINING

VIRTUAL FOOD PRODUCTION TRAINING

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1 Module

2 lessons - 8:00 hours
View Course

CUSTOMER SERVICE

CUSTOMER SERVICE in the new normal

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2 modules

7 lessons - 10:21 hours
View Course

personality image enhancement

personality image enhancement in the new normal

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3 modules

10 lessons - 20:31 hours
View Course

LEADERSHIP TRAINING

LEADERSHIP TRAINING

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1 module

2 lessons - 5:21 hours
View Course

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

Lorem ipsum dolor sit amet, consectetur adipiscing elit. aulla sit amet magna sodales, interdum tortor etlert of dictum mauris loean ultricies lectus quis gravida urna interdum quam bibend.

2 Modules

5 lessons - 4:11 hours
View Course

FRONT OFFICE SERVICES NC II

Virtual Front Office Training

Lorem ipsum dolor sit amet, consectetur adipiscing elit. aulla sit amet magna sodales, interdum tortor etlert of dictum mauris loean ultricies lectus quis gravida urna interdum quam bibend.

1 Module

2 lessons - 5:00 hours
View Course

FOOD & BEVERAGE SERVICES NC II

Virtual Food and beverage service training

Lorem ipsum dolor sit amet, consectetur adipiscing elit. aulla sit amet magna sodales, interdum tortor etlert of dictum mauris loean ultricies lectus quis gravida urna interdum quam bibend.

2 Modules

3 lessons - 6:05 hours
View Course

FOOD PRODUCTION TRAINING

VIRTUAL FOOD PRODUCTION TRAINING

Lorem ipsum dolor sit amet, consectetur adipiscing elit. aulla sit amet magna sodales, interdum tortor etlert of dictum mauris loean ultricies lectus quis gravida urna interdum quam bibend.

1 Module

2 lessons - 8:00 hours
View Course

CUSTOMER SERVICE

CUSTOMER SERVICE in the new normal

Lorem ipsum dolor sit amet, consectetur adipiscing elit. aulla sit amet magna sodales, interdum tortor etlert of dictum mauris loean ultricies lectus quis gravida urna interdum quam bibend.

2 modules

7 lessons - 10:21 hours
View Course

personality image enhancement

personality image enhancement in the new normal

Lorem ipsum dolor sit amet, consectetur adipiscing elit. aulla sit amet magna sodales, interdum tortor etlert of dictum mauris loean ultricies lectus quis gravida urna interdum quam bibend.

3 modules

10 lessons - 20:31 hours
View Course

LEADERSHIP TRAINING

LEADERSHIP TRAINING

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1 module

2 lessons - 5:21 hours
View Course

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.

3. LEADERSHIP TRAINING

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 (NEW NORMAL)

Seminars conducted on the web of special topics for students & faculty.

  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

FAQs

E-PORTAL FAQs

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.

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.

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.

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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