The Diploma in Culinary Arts and Technology Managements (DCATM) is a comprehensive American Culinary Federation-accredited program that prepares its students for culinary leadership in the global market by providing them with the required competencies.
The strengths and highlights of the DCATM program include:
– 2,500 intensive kitchen laboratory hours with qualified Chef-Instructors
– Complete culinary foundation subjects (i.e.Professional Chef, Product Identification, Knife-skills, Cooking Methods, Soups, Stocks & Sauces, Starch, Vegetable Cookery, , Garde Manger, Baking & Pattisserie, Nutrition and Food Presentation and French Language)
– Culinary Math and Business Communications subjects to equip the students with costing and communication skills that are necessary in the professional culinary profession
– The Food Safety and Sanitation subject is patterned after the US-based National Restaurant Association’s (NRA) “ServeSafe” program; students get a “ServSafe” certificate after passing the exam
– Breakfast and Lunch Operations, Restaurant Service Operations and Wine and Beverage subjects prepare the students not only in kitchen operations but for front-of-the-house operations as well
– A “Prepare and Serve Espresso” sessions integrated in the Wine and Beverage class; students get a certificate from Australia’s William Angliss University (CCA’s partner in this program) upon completion
– Green Chefmanship and Laws, Values and Ethics and the prescribed National Service Training (NSTP) subjects to mold the students to become socially and environmentally responsible; students are developed to become “Green Chefs”
– Total of 600 hours of closely monitored practicum and apprenticeship (on-the-job) training in highly reputable restaurants and other related culinary-based establishments
– Cuisine classes including French, European, Asian and Filipino handled by highly-qualified and well-trained Chef Instructors
– Business subjects (Human Resource Management, Purchasing, Sales, Marketing and Promotions and Cost Control) to prepare the students for supervisory and managerial functions or entrepreneurial endeavors; the students are required to prepare a competitive “Business Plan” at the end of the term
– Students are qualified to be an American Culinary Federation Certified Culinarian upon graduation
It is the mission of CCA’s DCATM program to provide its students a comprehensive and excellent culinary education while instilling environmental and social values in them to prepare them for leadership roles in the culinary industry, local or global.
The mission help direct the operation and progress of the program. All aspects of the program including curriculur and syallbi; student admission and services; faculty recruitment, selection and retention; faculty development; school facilities and school management and administration are aligned to achieve this mission.
1. To produce graduates, for the dynamic culinary industry, who possess the knowledge, skills and values competencies needed to excel in the culinary profession , local or global
2. To produce graduates who are socially and environmentally responsible and who will contribute positively to society
How may this goal be met?
This two-fold goal will be met through the following :
A comprehensive curriculum that is accredited by the American Culinary Federation (ACF) and is recognized by the Philippines Government’s Technical Education and Skills Development Authority (TESDA) as National Certifical Level IV (NC-IV), the highest level for commercial cookery
a. A comprehensive Amercian Culinary Federated (ACF)-accredited curriculum which is also recognized by the Philippines’ Technical Education and Skills Development Authority (TESDA) as a National Certificate Level IV (NC-IV), the highest in commercial cookery
b. Distinguished faculty members who are experts in their fields and who possess a high level of teaching and mentoring competencies
c. Regular and proper assessment of skills and competencies
d. A fulfilling student life through various extracurricular activities (i.e. Sportsfest, CCA Culinary Cup) and school organizations (i.e. House of Spice, Foodies Club) consistent with the mission of the program and the school
e. Green Chefmanship, National Service Training Program (NSTP), Law, Values and Ethics and Professional Chef subjects meant to instill the proper values
f. Career Advising, Placement and Assistance Program and an “internship” program which helps place students in international locations such as in the United States and Australia
g. 600 hours of on-the-job practicum and apprenticeship programs in accredited and reputable restaurants and other culinary establishments
h. Pro-active school administrators and Student Services Office
i. Up-to-date facilities, equipment and educational learning resources for the students and faculty including a newly-built and very modern Learning and Research Center (LRC) which will house a student-run restaurant open to the public
j. Local and Foreign “ Alternative Learning Programs” (i.e. Educational Trips, Culinary Tours) and Student Exchange Programs with established reputable partner-institutions
History and Description of the Department that offers the Program
Info in www.ccamanila.edu.ph
The Cravings Group of Companies established the Center for Culinary Arts, Manila in 1995. The people behind the company saw an overwhelming potential in the resourcefulness and creativity of many Filipino chefs and bakers. The group believed that given a curriculum that will provide the basic foundation of knowledge, skills and attitude, supported by a talented pool of faculty and modern facilities, the hopeful chefs and bakers will be able to make breakthrough in the global culinary art scene.
Thus, the conceptualization began and the dream that was the Center for Culinary Arts, Manila (CCA-Manila) was slowly actualized with much careful thought and preparation. Laying the groundwork was no easy taks for the team of experts headed by Dr. John Knapp, project coordinator of the Northern Alberta Institute of Technology and Dr. Corazon F. Gatchalian, a faculty member of the College of Home Economics of the University of the Philippines, Diliman. It took three years to assess and address the needs of the industry, develop an effective curriculum, gather a powerful team of chef instructors and faculty members to construct the building that will eventually become the home to future culinary professinals.
The CCA, Manila was finally inaugurated in November 1996 and officially became the Philippines’ first culinary institution. It was June 1997 when CCA, Manila opened its doors to the first batch of students under the programs Diploma in Culinary Arts and Technology Management and Diploma in Pastry Arts and Technology Management. The stage was set for the education of potential chefs. Aside from culinary and bakinig techniques, the diploma programs aimed to develop entrepreneurial and management skills that are vital in the operation of an institutional kitchen.
In 2006, CCA, Manila was granted a three year accreditation by the American Culinary Federation Education Foundation (ACFEF). The American Culinary Foundation is the premier organization of professional chefs based in North America and is the only recognized organization to accredit culinary arts, baking and pastry arts programs in the U.S. today. CCA-Manila, is the second school outside the U.S. to have programs accredited by the prestigious American Culinary Federation Foundation.
In 2010, CCA, Manila was granted a five years renewal of the ACF accreditation for the programs in Diploma on Culinary Arts and Technology Management and the Diploma in Baking and Pastry Arts. It was also in the same year that a Cutting Edge Award was presented to the President of the company, Mrs. Susana P. Guerrero, for her visionary work in the food hospitality industry and inspirational initiatives towards greening of the culinary practice and education in the country. Mrs. Guerrero launched the Green Chefmanship course for culinarians and students. She authored two important books, namely: A-Z Guide for the Green Pinoy and A-Z Guide for the Green Chef. The Greenchefmanship course was made a curricular requirement for all students of diploma and degree programs of the school. In May 2013, the company was granted recognition of its green initiatives through the issuance of the ISO14001 Certification.
General Faculty Profile of the Department
The faculty of the DCATM program is composed of a diverse mix of highly-trained and deeply-experienced culinary and pastry chefs, industry-immersed food and beverage and management practitioners and a board-certified nutritionist.
Aside from their formal education, all faculty members of the DCATM program pursue “continuing education” endeavors (i.e. certificate courses). Some have taken their “continuing education” courses in prestigious culinary schools in the U.S. and Europe. Moreover, faculty members boast of notable related-industry experience with some having 15-20 years restaurant, hotel or food conglomerate work affiliation prior to teaching. Some of the faculty members are restaurateurs and catering entrepreneurs.
Please attach list of faculty with profile info.
LIST OF SUBJECTS
|DIPLOMA IN CULINARY ARTS AND TECHNOLOGY MANAGEMENT|
|SY 2012 – 2013 (Revised August 15, 2012)|
|Level||Course Code||Course Title||Units||Prerequisites / Co-requisites|
|1||FC 101||ProMgt Professional Chef (ProChef)||1.5|
|FC102||ProMgt Food Safety and Sanitation (FSS)||2|
|SC 960||Green Chefmanship||3|
|FC106||Product Identification (Product ID)||2|
|CC 100.1||Skills 1: Mise en Place and Knife Skills (1 week)||2.75||FSS; COREQ: Skills 2|
|CC100.2||Skills 2: Meat and Fish Fabrication (3 weeks)||FSS; COREQ. Skills 1|
|2||CC201||Stocks, Soups and Sauces (SSS)||3||Skills 1 & 2; COREQ: SVC|
|CC202||Starch and Vegetable Cookery (SVC)||2.5||Skills 1 & 2; COREQ: SSS|
|CC205||Cooking Methods||3||SSS; SVC|
|FC209||Restaurant Service Operations||2||FSS|
|3||CC303||Bread Baking||3.5||FSS; QFP|
|FC105.1||Business Communication 1.1 (BC 1.1)||1.5|
|FC 105.2||Business Communication 1.2 (BC 1.2)||1.5|
|CC304||Food Presentation and Garnish||1.5||Cooking Methds|
|FC104||Basic Principles of Cooking and Nutrition (BPCN)||2|
|4||CC302||Garde Manger||3.5||Food Presentation and Garnish|
|FC409||Wine and Beverage||2||FSS|
|CC402||Breakfast, Lunch and Dinner Operations||3.5||Garde Manger|
|FC301||French Language 1||4|
|CC702||European Cuisine||3.5||French Cuisine|
|FC 100||Laws, Values and Ethics in Culinary Management||3|
|FC602.1||National Service Training 1.1||-1.5||2nd year|
|7||CC701||American Cuisine||3.5||European Cuisine|
|FC602.2||National Service Training 1.2||-1.5||NSTP 1.1|
|FC702.1||National Service Training 2.1||-1.5||NSTP 1.2|
|8||CC602||Filipino Cuisine||3.5||Asian Cuisine|
|FC702.2||National Service Training 2.2||-1.5||NSTP 2.1|
|CC802||Catering and Banqueting||4.5||All Culinary Courses|
|9||CC999||Competency Exam||1.5||Levels 1-8|
|MC306||Material Resource Management||3||CC999|
|MC307||Human Resource Management||3||CC999|
|MC408||Sales, Marketing and Promotion||3||CC999|
|MC 410||Cost Control||3||CC999|
|TOTAL NO. OF UNITS||100.75|
Qualifications for Admission to the Program
1. Should be at least a high school graduate.
2. Should pass both Written/Practical entrance exam
3. Has been cleared by a CCA accredited medical physician.
4. Should have at least a general average of 80 or higher in the last year of the secondary level education.
Requirements for Program Application
Form 137 (Official Report of Grades from High School) or Official Transcript of Records (for transferees)
2 Letters of Recommendation (preferably from any of the following: school guidance counselor, homeroom/program adviser, former teacher/instructor.
• Photo 1×1 (2 pieces)
• Photo 2×2 (2 Pieces)
• Result of Medical and Physical Examination from CCA’s accredited clinic.
• Result of Drug Testing from CCA accredited clinic.
Procedures for Program Admission Application
An applicant who wishes to apply for admission as a full time student at the CCA, Manila undergoes the following procedure:
1.1 The applicant fills up the application form, available at the Lobby. The applicant then, enlists for the Kitchen Discovery Course (KDC) and request for a schedule for the administration of a written exam.
1.2 Upon submission of the form, the applicant pays the Kitchen Discovery Course fee and the written exam fee at the CCA Manila Cashier’s Office.
1.3 Presents the receipt of payment to the Course Consultant. The schedule of KDC and exam is assigned.
1.4 The applicant takes the written exam administered by the Guidance Counselor.
The applicant undergoes the KDC. During the course the applicant is exposed to the programs of CCA Manila-Culinary and Baking and Pastry. The applicant is then assessed based on his general interest, enthusiasm and attitude toward kitchen work.
1.5 After the KDC the applicant is notified of the scheduled interview usually a week after the entrance exam. The applicant undergoes a series of interviews with the registrar and guidance counselor.
1.6 The applicant will be issued a letter advising him/her of the status of his/her application.
*Written exam are mandatory for High School graduates. Applicants with college units or transferees from other college or universities are exempted from the written exam.
The Center for Culinary Arts, Manila has four (4) admission periods in one academic year. New enrollee intakes are processed for the first four terms of the school year. Admissions vary depending on the number of students currently enrolled.
An applicant is classified as a transfer student when he/she has already earned some units in tertiary level from a college/university or in vocational level from another technical/vocational school.
a transfer student will be required to provide the following prior to the processing of his/her application:
• Certificate of Honorable Dismissal from previous school/college; and
• Certificate of Good Moral Character from previous school/college.
These documents must have the school’s/ colleges’ official seal and must be submitted in a sealed envelope. The documents must be submitted together with the other admission requirements
Recognition of Prior Learning
The student writes a letter of request for credit equivalency, citing work experience as his/her reason for doing so. The student also presents the following supporting documents:
Certificate of Employment showing the position/designation of the employee, inclusive dates of employment.
Certification of Duties and Responsibilities, prepared by the employee’s immediate supervisor or the HR Manager. Both documents must be printed on the company’s letterhead and must bear the dry seal. The supporting documents should prove the student’s knowledge of the course, which is gained through actual work experience.
a. The student must meet the required accumulated minimum number of one (1) year in the related field for every 1 unit of credit equivalency. Only positions that are held for at least 6 months may be considered for crediting.
b. Upon review and approval of the student’s request, the Registrar’s Office requests the Programs Department to schedule a validation exam.
c. The student must get a minimum score of 80% on the validation exam in order for the course to be validated.
d. Upon passing the exam, the student will be informed through a letter and a copy of the approved validation form is kept in the student’s 201 file.
Graduation Requirements :
Minimum Requirements for Graduation
The following are the minimum requirements for graduation:
a. Student must meet required minimum residency for his/her respective program. A certificate program requires a minimum of 5 terms of residency and a diploma program requires a minimum of 10 terms of residency.
b. Student must complete all the requirements specified in the curriculum program in which the student is enrolled.
Students meeting the above requirements are given the option to join the graduation exercises held each year in July or August. This will not affect the earning of their graduation credentials at the end of their program.
Procedure for Graduation Application
During the orientation for the Comprehensive Exam, students are informed through a graduation letter regarding the status of their pre-comprehensive exam standing. Upon receipt of the pre-comprehensive exam checklist, the student must review the items for completion. The student should take note of items which should be completed before taking the comprehensive exam and items, which should be completed before graduation.
Two (2) months prior to graduation, the student will receive a list of requirements for graduation. Upon receipt of the letter, students will then apply for graduation using the Application for Graduation Form issued by the Registrar’s Office.
Upon submission of the Application for Graduation, the student will be included in the list of candidates for graduation.
The instititution is part of the Cravings Group of Companies whose Social Responsibility efforts are all focused with our Culinary Education Foundation.
Through this foundation we have had over 200 graduates with a NatitionalCerteficitaion level II for Commercial Cookery.
More information on our foundation at www.cefmanila.com
Support from other academic units and institutions:
1. CCA Higher Education unit- delivers the Food & Safety Sanitation classes and conducts the ServSafe certification examinations
2. The Coffee Academy by William Angliss- provides the coffee classes under the wine and beverage course
3. Culinary Education Foundation- delivers the National Service Training Program ( NSTP) courses
4. Alliance Francaise de Manille- consignee for the French Language course of the Program
5. Cravings Restaurants- On-the-Job and practicum training venue for the students
Key Contact Officers:
Chef Melissa D. Sison-Oreta,CEC,CCA
Ms. Liza Hernandez-Morales, MBAc
School Operations Manager
Landline: (632) 426-4825
Chef Martin del Prado