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.
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.
Guided by experienced hoteliers, designed to build confidence and real-world readiness—online.
ASTORIA-ACHI
Virtual training programs for College & Senior High School, based on the Department of Tourism (DOT) manual.
Virtual Housekeeping Training
Virtual Front Office Training
Virtual Food and Beverage Service Training
Virtual Food Production Training
Customer Service in the New Normal
Personality Image Enhancement in the New Normal
Leadership Training
ASTORIA-ACHI
Special online seminars conducted for students & faculty.
Structured webinar modules designed to strengthen operational readiness and professional confidence.
Topics Covered
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
Perfect for students and faculty who want flexible, structured learning without compromising quality.
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.
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.
Built for real-world readiness
From expert-led modules to practical facilities, our programs are designed to help learners become confident and work-ready in today’s hospitality landscape.
Virtual Learning
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.
What to expect
Clear structure, guided instruction, and practical checkpoints—designed to keep students progressing with confidence from start to finish.
Online Programs
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.
Introduction of the course
Technical skills and knowledge to be developed
Technical skills checklist in other related area
Systems and procedures
Management skills
ASTORIA ACHI
Program Basis
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.
Modules
This module includes the description, objectives, outline, virtual tour, uniforms, grooming in the New Normal, and other terminologies.
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.
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.
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.
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.
ASTORIA ACHI
Basic Operations (1st & 2nd-year)
1 month per module
Total: 2 modules for 2 months
Supervisory (3rd-year)
Total: 4 modules for 3 months
Managerial (4th-year)
Total: 5 modules for 4 months
OJT (3rd-year & graduating)
1 month per module
Total: 5 modules for 5 months
ASTORIA ACHI
For Faculty
Modules
Job-to-be-Done Concept
Brand Promise
On & Off-Brand Service Behaviors
Handling Guest Complaints
Duration
For Faculty
Modules
Personal Vision
Mission & Values
Establishing Workplace Professionalism through Appearance
Establishing Workplace Professionalism through Body Language
Establishing Workplace Professionalism through Communication
Duration
For Faculty
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.
Modules
Management Skills — Learn responsibilities using the POLC framework (planning, organizing, leading, and controlling). Observe styles of managing in hospitality and identify what works best for leading a team.
Duration
Delivered as a guided learning module with practical discussion and observations.
For Faculty
Modules
Personal Effectiveness
Introduction to Supervisory Role
Goal Setting and Action Planning
Executing the Plan
Measuring Results
Essential People Skills
Duration
FAQs
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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
We respond fastest during office hours. Messages sent after hours will be addressed the next business day.
Connect With Us
Astoria Plaza, Ortigas
Business Address
15 J. Escriva Drive, Astoria Plaza, Ortigas Business District, Pasig City, 1600
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