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

Cooking Around The World

This program focus in specialized international cuisine and in various recipes world wide. ​

Cookery NC II

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals and desserts for guests in various food and beverage service facilities.

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)