The College of Human Ecology and Food Sciences is one of the original units of the university. It started as a Department called Home Technology in 1956. Two curricular offerings, the Bachelor of Science in Home Technology and Associate in Home Technology were the original course offerings. The year 1960 marked the emerging of discipline improvements. Two degree programs were offered, the Bachelor of Science in Home Economics and Bachelor of Science in Agricultural Home Economics. The former was intended for teacher educations while the latter for extension and related areas of specialization. In like manner, the department was also given a new name called the Department of Home Economics.

Sixteen years later (1976) the clamor for a special program for non-NCEE passers pressed the offering of Post – Secondary Vocational Home Economics (PSVHE) and in 1978, upon conversion of the school into a University, the Department was elevated into a College. In June 1977, the Bachelor of Science in Foods and Nutrition was offered but upon revision of its curriculum and recommendation from the Board of Nutrition, it was later changed to Bachelor of Science in Nutrition and Dietetics (1981).

The Post-Secondary Vocational Home Economics was ultimately phased out in 1982 and a year later (1983), the Bachelor of Science in Agricultural Home Economics was renamed to Bachelor in Home Science Extension. After seven (7) years (1990) however, the original name Bachelor of Science in Home Technology was reconsidered and approved for use. Two changes in unit name occurred: in 1984 it was called the College of Human Ecological Sciences (CHES) and in June 1993, upon approval of Memo Order no. 27 and BOR Resolution no. 12, in 1992, the College was renamed College of Human Ecology and Food Sciences (CHEFS). This was to keep abreast with the changing times thus making the college more viable to its clienteles.

In 1995, another degree program, the Bachelor of Science in Food Technology was offered to hopefully supply the manpower needs of several food processing plants located in the East Asian Growth Area (EAGA) of Mindanao. SY 2002-2003 marked another milestone, the Bachelor of Science in Hotel and Restaurant Management was offered vice the gradual phasing out of Bachelor of Science in Home Technology. On the other hand, the Bachelor of Science in Home Economics was realigned with the College of Education starting S.Y. 2004-2005 in compliance with the Commission on Higher Education (CHED) mandate of altogether grouping teacher education courses.

Presently, the College of Human Ecology and Food Sciences continues to serve graduates of both public and private secondary schools in the surrounding areas as well as transferees from other universities and colleges. Finally, summer short courses in food processing and baking commence in summer 2006 and a Diploma Course in Culinary Arts (One-year) was offered starting S.Y. 2006-2007.By virtue of the approved BOR last May 17, 2007 two courses was offered the Bachelor of Science in Tourism Management and Bachelor of Science in Travel Management.


The College of Human Ecology and Food Sciences through its fourfold functions of instruction, research, extension and resource generation is committed to develop the technical, managerial, personal and interpersonal competencies of its graduates. Specifically, it shall strive to create a network of expertise in human ecology, food sciences, hospitality and tourism in Southern Philippines, create opportunities to disseminate and update information along these fields, and enhance partnership of humans and the environment.



The general objective of the College of Agriculture is to produce graduates who are locally and globally competitive; develop or train manpower resources who will provide moral leadership in the socio – economic and agri–industrial development of Southern Philippines, in support of national development endeavors.

To operationally aforementioned vision and mission, the following objectives will be pursued:

  1. train or educate undergraduate and graduate students and various clienteles in support of instruction, research, extension, and income generation through its curricular offerings:
    1. Nutrition and Dietetics
    2. Food Technology
    3. Hotel and Restaurant Management
    4. Travel Management
    5. Tourism
  2. provide a venue for sharing and exchange of CHEFS related resources and information on instruction, research, and development, extension and resource generation; and
  3. initiate linkages aimed at developing and upgrading leaders in the fields of nutrition and dietetics, food technology, hotel and restaurant management, travel and tourism management.
Bachelor of Science in Food Technology
Bachelor of Science in Hospital Management
Bachelor of Science in Nutrition and Dietetics
Bachelor of Science in Tourism Management
Name Highest Educational Attainment Rank
Alim, Aldrin T. MBA-HRM
Bade, Leolean Nyle D. MS-FT (on-going)
Bedaño, Joseph Jev MPA (on-going)
Basoy, Jigzcel Divine F. MS-CN
Bautista, Jmjson C. MS-HRM
Basilio, Dianne Cristel M. MBA-Tourism
Bebit, Shirl Mae M. MBA-HRM
Biado, Emily M.
Cabornida, Ivy Mar B. MS Horticulture
Centino , Gracel G.
Dulay , Cheryl Y. MBA-HRM
Moscoso , Leila S. MS-FS
Nacar, Urduja G. EdD
Odi, Erlinda R. MA-HE
Palapar, Melchie G. MBA-HRM
Piosca, Rosyell Angelo N. MBA-Tourism (on-going)
Paclibare, Hazel V.
Revilla, Apple P. MBA-HRM
Rodulfa, Agnes A. MAEd
Roy, Avegale S. MBA-HRM
Samblaceño, Meldred F. MBA-HRM
Sarmiento, Aileen P. MBA-HRM
Valmores, Preciosa B. MBA-HRM
Viloria, Tessie G. PhD