The Culinary Arts Program is completely ladderized where students can start from a 5-month study on the culinary arts fundamentals and climb to the next ladders until they complete the 2-year Diploma on Culinary Arts and Patisserie. As the students move to the next ladder, new course materials are added to reinforce and advance their culinary knowledge and skills. Each ladder equips the students with specific competencies necessary to gain employment in the culinary field at various entry levels.
First Ladder: Certificate in Basic Culinary Arts is a 5-month program consisting of 248 hours of classroom and kitchen work and 100 hours of industry practicum. The course materials include professional expectations, food sanitation and safety, standard knife cuts and techniques, culinary terminology,stock and soup making,sauces,basic food commodities and their culinary applications, weights and measures, and cooking techniques. By the end of this program,the students will have been firmly grounded on the fundamentals of cooking.
Second Ladder: Certificate in Intermediate Culinary Arts is a 7-month program consisting of 434 hours of classroom and kitchen work and 200 hours of industry practicum. Aside from the course materials covered by the first ladder,the curriculum includes the fundamentals of baking and pastry. The students learn the principles and procedures in the preparation of quick breads and yeasted breads.
Third Ladder: Certificate in Advance Culinary Arts is a 1-year program covering 592 hours of classroom and kitchen work and 300 hours of industry practicum. In this program, the students move on to the following areas.
— Garde Manger : Preparation of salads, salad dressings, sandwiches, hors
d’oeuvres, cold platter presentations and garnishings
— International Cuisine : Basic preparation techniques of western classical
cuisines as applied to various international dishes.
Fourth or Last Ladder: Diploma in Culinary Arts and Patisserie is a 2-year program covering a total of 848 hours of classroom work and kitchen work and 600 hours of industry practicum. The second year curriculum offers advanced courses on garde manger, baking and pastry arts, and international cuisine which includes Asian and Filipino cuisine. Other subjects are Breakfast Cuisine,Spa and Wellness Cuisine, Dish Development.Food Preservation,Food Science,Nutrition for Food Sevice,Commissary Cooking and Food, Culture and History. Lastly,the students are required to do a project study such as a mini feasibility study for a food service project where they apply their knowledge of entrepreneurship and basic accounting with culinary arts.