CBPA Academic Information

Description

A 1 year certificate program designed to produce qualified baking professionals equipped with management skills.

Strengths and highlights of the program:

1. 1612 contact hours.
2. 300 hours of practicum.
3. Café Operations under the experts of The Coffee Academy.
4. ServSafe Certification
5. William Angliss Prepare and Serve Espresso Coffee Certification.
6. Educational exposure to food industry practices including: product development, material resource management, industrial bakery operations
7. Feasibility study on Bakeshop Operations

Mission

To provide students with strong foundation of knowledge and skills in baking and pastry arts as applied to Bakeshop Operations.

Goal

To provide the industry with highly competent baking entrepreneurs who will lead in various baking and pastry arts related food enterprise.

This goal may be met by providing the following support programs to students.

1. Holistic curriculum in Baking and Pastry Arts – Green Chefmanship, Business Communication, NSTP, Basic and Advanced Baking and Pastry Arts skills and technologies.
2. Assessment of Skills and Competencies – WAI Prepare and Serve Espresso Coffee, Comprehensive Exam (NC-II & ACF)
3. Enriching student life through various extracurricular activities – ALP, ELEP, House of Spice and Baking and Pastry Arts Competitions.
4. Placement and Assistance Program.

History and description of the department that offers the program.

CCA Manila was established in 1996. The first program it offered to the public was a pizza course. It was then followed by short courses in baking. On year 2004 the 1 year certificate program in baking and pastry arts was offered at the main campus in Katipunan. It was accredited by the ACFEF in 2006.
Meanwhile, in 2004, a batch of 6 students led by Chef Carol Lavin desired to acquire more training and education in baking and pastry arts. In response, CCA Manila offered the 2 year Diploma in Baking and Pastry Arts Program. This program acquired ACF accreditation in 2010 and was offered until 2012.

In 2012 the school offered the 9 months Professional Baking and Pastry Arts (ProBPA) to meet the growing demand for shorter programs and the dwindling enrolments in the 2 year program. Students in ProBPA where aspiring to become small bakeshop proprietors. This program was offered at The CCA Podium, a satellite school in Ortigas Center.

In 2014, in line with the school’s commitment to produce globally competitive professionals, CCA Manila decided to offer a revitalized 1 year program CBPA and submit this for renewal of ACF accreditation.

Through the years, CCA Manila has generated hundreds of Professional Pastry Culinarians employed in various food and hospitality institutions locally and abroad. Many have engaged in their own businesses and are successful in sharing their passion to future pastry enthusiasts.

General faculty profile of this department

All faculty members obtained their diplomas and degrees in their respective fields from reputable academic institutions and have industry experience. All are holders of certificates or professional licenses in their respective fields. Our faculty members are competent, nurturing, professional and value-laden individuals.

Click here for the list of faculty members, their qualifications, expertise, education, certifications, experience, number, status whether fulltime or lecturer.

List of subjects of the program curriculum

Course Code Course Title Course Description Prerequisite # of # of Units # of Hours
Meetings Lec Lab Lec Lab
Fundamentals to Professional Baking & Pastry Arts 1 An introduction to kitchen workstation, set-up, pre-preparation procedures and knife handling , theoretical and practical application of cooking methods relevant to bread and pastry production. 16 1 2.5 16 80
FC102 ProMgt Food Safety and Sanitation (FSS) An introduction to food borne illness and their origins and the basic safety procedures pertinent to the food service industry. 16 2 32
Fundamentals to Professional Baking & Pastry Arts 2 Principles of planning techniques, presentation and service in the preparation of pies, pastries, cookies quick breads and other breakfast items using different mixing and baking/cooking methods 16 1 2.5 16 80
SC960 Green Chefmanship Sustainability values and sustainable practices in professional food service and culinary establishments 16 3 48
Bread Technology The study of the production of breads using different formulas, and mixing and make-up methods. Application of principles, procedures, and techniques in the preparation of classic and artisan breads which include a variety of sourdough breads and an array of international specialties. Module 1 16 1 2.5 16 80
FC105.1 Business Communication 1.1
(BC 1.1)
Application of the principles of written and oral communication skills in effective business communication. 16 1.5 24
Cake Technology The study and preparation of cake batters including mixing methods, scaling, panning, baking, and cooling. Students will learn about the production, assembly and the finishing or basic cake decorating of cakes (yellow and chocolate butter cakes, pound cake, angel food cake and genoise). Module 1 & 2 16 1 2.5 16 80
FC105.2 Business Communication 1.2
(BC 1.2)
Introduction to kitchen work station set-up, pre-preparation procedures and knife handling. 16 1.5 24
Specialty Desserts Students will learn techniques used in the production of chocolates, candies, and other confectionary. Emphasis will be on handling and tempering chocolates and sugar cooking. Application of principles and procedures in recipe modification of cake and dessert formulations, which aim to meet specific dietary needs. 16 1 2.5 16 80
FC104 Basic Principles of Cooking and Nutrition (BPCN) An introductory course on the science of cooking and the application of nutrition to foodservice operations 8 + 16 hours
exposure or
field work
1 1 16 32
Asian Desserts The study and production of Philippine Sweet Delicacies and other Asian Desserts and student will learn the details of plating individual desserts with various syrups, creams and sauce combinations. 16 1 2.5 16 80
Prep and Serve Espresso Coffee This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee using a commercial espresso machine, including storage of coffee and cleaning, and care and preventative maintenance of machinery. Care and maintenance procedures may vary according to the machine manufacturer recommendations and warranty conditions. Dosage measuring may be mechanical or electronic. Dosing also refers to selecting the correct amount of ground coffee, appropriate particle grind size and prevailing conditions such as ambient humidity. An espresso coffee is the basis of most coffee-based beverages. 1 1 16 32
Frozen Desserts and Current Trends An introduction to popular desserts important in food service, basic ice cream and sorbet making and other frozen desserts. . These products are often used as components of internal desserts.   Recipe testing on current bakery trends. 16 1 2.5 16 80
BC803 Café Operations The course will deal with the preparation, display, promotion, and presentation of pastry products in a Café Shop setting. Basic skills in Cafe and bakery operations will be practiced. Students will also develop products for customers in actual pastry shop; customer service 8 0.5 1.25 8 40
Advanced Baking and Cake Decorating Techniques The study and production of Classical European cakes and pastries with emphasis on Classical French Patisserie. Students will learn techniques used in decorative work: molding chocolate, marzipan, pastillage and sugar work (pulled, blown, poured, spun). The intricacies of decorating special occasion cakes such as wedding cakes using rolled fondant. 16 1 2.5 16 80
MC307 Human Resource Management The recruitment, development, motivation and maintenance of a competent work force for an institutional food service operation CC999 24 3 48
MC306 Material Resource Management Principles and procedures in planning, acquisition, storage and utilization of food and non-food material resource in food service operations. CC999 24 3 48
MC408 Sales, Marketing and Promotion Principles of sales, marketing and promotions as applied to the food service industry CC999 24 3 48
MC410 Cost Control Principles of Food, Beverage and Labor Cost Control for Food Service Operations CC999 24 3 48
Professional Pastry & Baking Program Application & The Concepts of Entrepreneurship and Its Application: Final Project Learn the ABC’s of the production of breads, pastries, cakes and desserts on a commercial scale. This is the culminating activity; students will research and formulate their unique product, which can be scaled to commercial quantity. This research will be supported by a business plan. All modules 16 1 2 16 64
CC999 Comprehensive Exam A two-part comprehensive exam: written and skills test. The written exam will cover topics taken during the first nine levels. An individual presentation of a 3-course menu meal (appetizer, main course and dessert) to a panel of evaluators All courses except CC1000 Apprenticeship 1.25 0.25
Apprenticeship Supervised work experience in specific kitchen stations of an institutional/commercial food service operation All courses 8 300
TOTAL 32.75 33.5 504 1108
GRAND TOTAL: 66.25 units
1612 hours

Qualifications for admissions to the program

1. High school graduates
2. Fit to engage in the program

Requirements for admissions to the program

1. Accomplished admission application form with photo
2. Passing of the Written and Practical exam (KDC)
3. Letter of Recommendation from School Head
4. Medical Certificate
5. High School Report Card (Form 137)

Additional requirements for transferees:
1. Certificate of good moral character
2. Transcript of Records (Form 138) instead of High School Report Card

Intakes and period of applications for admission

Intakes: June and January

Admission information:

You may send the registration form via email or you may come and visit directly to the office on the below contact information. The application fee is Php 850.00.

Center for Culinary Arts, Manila

Address: 287 Katipunan Avenue,
Loyola Heights, Quezon City
1108 Philippines
Trunkline: (+63 2) 426-4840
Email:

Transfer credits for students coming for other schools

CCA Manila recognizes transfer credits obtained from other schools subject to existing policies.

Recognition of prior learning acquired through non-formal and informal learning

CCA Manila recognizes prior learning of skills competencies using the existing rules and guidelines stipulated in the Policy on Recognition of Prior Learning. For more information, contact the Office of the Chancellor for Education.

Basic requirements for graduation

1. 300 hours Apprenticeship
2. 100 merit points
3. Bakeshop Operations concept paper
4. Passed all subjects

Scholarships available for the program

CCA Manila has a scholarship program in CBPA granted to deserving Cravings employees. One may avail of this scholarship by applying at the Student Affairs Office.

Qualifications:

1. Bonafide employee of the company
2. Must have finished at least an associate degree or Diploma in Culinary Arts
3. Should have served the company for at least a year as a fulltime employee

Requirements:

1. Letter of Intent addressed to the school president, endorsed by the immediate superior
2. Accomplished application form with valid photo
3. Certificate of Employment
4. Transcript of Records

Main contact person for the program

MA. ANGELICA M. ATANACIO, CWPC
Program Coordinator
Email: angelica_atanacio@yahoo.com

MELISSA D. SISON-ORETA
Program Director
Email: melissasison.ccamanila@gmail.com
Tel No. (632) 4264840 to 41 local 209

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