Short Courses

BASIC CULINARY ARTS and PASTRY ARTS FUNDAMENTAL

Saturday Class
from 8:00am to 1:00pm
12 session
(60 Hours)

 Course Outline:

  • 1st Session: History of Culinary Art
  • Basic tools and equipment
    Hazard Analysis Critical Control Point
    Kitchen Organizations
  • 2nd Session: Basic Culinary Terminologies
  • 3rd Session: Knife Skills
  • 4th Session: Cooking Methods
  • 5th Session: Basic Stocks
  • 6th Session: Basic Sauces
  • 7th Session: Grilling and Roasting
  • 8th Session: Sautéing and Deep Frying
  • 9th Session: Steaming and Stewing
  • 10th Session: Braising and Blanching
  • 11th Session: Simmering and Poaching
  • 12th Session: Baking Cooking Techniques

Inclusion

  • 1 Chef Jacket with apron and chef hat
  • Recipe and Manuals Hand Outs
  • Cost of Ingredients 
  • Identification Card

BREAD AND PASTRY PRODUCTION NC II

This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits four in accordance with industry standards. It covers the basic, common and core competencies.
  • Photocopy of NSO certificate of live birth
  • 5 pieces of passport size picture with white background and with name
  • Medical certificate
  • Copy of diploma Or Original form 138/137 (High School Report Card)(For High School) Or Transcript of Records (TOR) (For College Graduate)
  • Marriage Contract, if married (For Female Student)

CERTIFICATE IN CULINARY ARTS (CCA)
Short Course: BASIC CULINARY ARTS (BCA)
PASTRY ARTS FUNDAMENTALS (PAF)
COOKING AROUND THE WORLD (CAW)
COOKERY NC II (COK NC II)
BREAD AND PASTRY PRODUCTION NC II (BPP NC II)