The establishment of the Philippine School of Culinary Arts was conceptualized at a time when Culinary Arts as a specialized program of study had just made a breakthrough in the Philippines. Between 1995 to 2000, some culinary schools offering professional Culinary Arts program were established. Prior to that culinary schools offered only short courses. TESDA was established in 1994. Commercial Cooking was one of the identified programs as a Technical Vocational course. In Cebu, one culinary school opened in 2002. This same year PSCA was registered with the Securities and Exchange Commission (Company Registration No.CS 200201358). The primary Purpose for the establishment of PSCA, Inc. are as follows:
The Philippine School of Culinary Arts (PSCA) accepted students (PSCA Batch 1) in February 2003 in response to the increasing demand for culinary professionals here and abroad. As most of the culinary schools are in Metro Manila, the founders decided to locate in Cebu to cater largely to students from the Visayas and Mindanao. Some residents of Metro Manila and other parts of Luzon who prefer a then more laidback lifestyle have come to discover the advantages of enrolling at PSCA.
The initial course offerings were patterned after the curriculum of American culinary schools with strong emphasis on classical French culinary techniques. PSCA constantly reviews and broadens its curriculum to better equip its students in becoming world class professional chefs. Today, Philippine cuisine and other Southeast Asian cooking have become part of its enhanced curriculum. Focus is likewise given to the application of the principles of sanitation, food science and nutrition.
PSCA features a spacious and fully equipped teaching kitchen, air-conditioned classrooms, a library and other amenities to make learning a pleasant experience.
PSCA is accredited by the Technical Education and Skills Development Authority (TESDA) of the Philippine Government and registered as a Corporation with the Securities & Exchange Commission. (SEC ) It is also accredited by the Bureau of Immigration as an institution permitted to accept foreign students.
PSCA was first established at the Ground Floor of Gabriliz Hotel, Good Shepherd Road, Banawa, Cebu City. In Nov 2009, it transferred to its current location at the Annex building of The Maxwell Hotel, Escario Street Cebu City. It occupies 3 floors of the annex building.
Vision: PSCA graduates are outstanding culinary professionals wherever they may be.
Mission: PSCA trains students
To develop skills, attain knowledge, imbibe the culture, ethical standards and the confidence of a competent culinary professional who can prepare and present safe, quality food that will delight all kinds of customers in any location.
PSCA upholds Filipino culinary heritage with greater focus on the regional culinary culture of Visayas and Mindanao. PSCA is committed to professionalizing cooking for all types of food service customers of various food presenatations ranging from street food and carinderia , company and school canteens, casual and specialty dining as well as gourmet restaurants.
At PSCA, we believe that a strong foundation in the basic culinary skills, cooking methods as well as basic understanding of the properties and behavior of ingredients are the essentials for future success in the culinary profession. Thus great emphasis is placed in mastering the basic culinary skills. These basic skills are repeated and reinforced in all subsequent cooking modules. Armed with such strong foundation, a culinary career can take off to whatever avenue a student may choose to take.
We approach culinary arts as an application of science and technology, thus students learn the why’s as much as the how’s of every culinary technique.
We balance discipline, commitment with fun and camaraderie.
We allow the use of our kitchen facilities for students who want to practice cooking.
We encourage students to participate in culinary competitions, cooking demonstrations and food fairs.
PSCA students join cooking competitions in Cebu and in some cases also in Manila. Pastry students have brought home 9 Gold Medals attesting to their excellence in the craft. PSCA students also garnered gold medals for Pasta competitions. In Market Basket Competitions, PSCA have also excelled and had represented the region in national competitions.
Students also participate in Food Street Fairs and other Food Fairs and conduct cooking demonstrations. All of these co-curricular activities enrich their culinary experience, leadership and teamwork..
All culinary students at PSCA are well versed in the basic culinary skills. This can be validated by training coordinator of Hotels and Restaurants where our students take OJT.
All students of PSCA appreciate the value of discipline in cooking.
AT PSCA the only disabilities for building a career in culinary arts are : lack of interest and personal discipline.
All alumni who have built successful careers in the culinary profession recognize the crucial role of PSCA education.
Because at PSCA one learns how to cook well: will be familiar /knowledgeable with classical French technique and terminology and can understand chef- speak anywhere.
Because PSCA students appreciate and respect local culinary heritage.
Because PSCA students are recommended by agencies who send students for internship /further studies abroad.
Because PSCA students and alumni can always count on the support of the school administration and faculty not only in finding jobs but also in jumpstarting their careers in many ways.
When one enrolls at PSCA he/she becomes a member of the PSCA family who care for each other, help each other, work well together and have fun together.
Because the school’s Filipino ancestral home ambiance a reflection of PSCA's adherence to Filipino values!
PSCA accepts High School Graduates into the Culinary and Pastry programs. About 10-20% of enrollees are fresh High School graduates, 50-60% are transferees from universities whre they were enrolled in various programs. 20 to 40% are already graduates of various programs notably: HRM, Nursing, Business Management. There is no age limit for culinary studies. Our eldest graduate was a 45- year old former sales executive, who now works a s a chef in a resort hotel in the Caribbean.
Male to Female ratio. During the earlier days (up to 2008) men far outnumbered women less than 10% were women but lately the ratio has equalized. More female take the Pastry program while more men take the Culinary program.
About 50% work abroad, notably: Australia, USA, Canada UK, Dubai, China, Singapore. About 10% or less join cruise ships. Several graduates have put up their own restaurants in Cebu, Ozamis, Iligan, Cagayan de Oro, Zamboanga, Dipolog. Many pastry graduates esatblished home based businesses.
Since June 2015, PSCA was identified as the TechVoc institution to pilot the K to 12 Plus Project of the Cebu Chamber of commerce and Industry sponsored by the AFOS Foundation of Germany. Every Friday since then and up to December of 2016, senior high school students of Barrio Luz national High School take courses in PSCA: Food Manufacturing for Grade 11 and Bread and Pastry Production and Commercial Cooking for Grade 12.