Academic Courses

Bachelor of Science in Culinary Management (4 years)

The BS in Culinary Management (BSCM) program is designed to provide students with a strong managerial foundation of becoming a disciplined culinary professional. This program focuses on creating businessmen and corporate executives out of chefs.  The program focuses on concepts of managing not only a commercial kitchen but a food service conglomerate whether it be a group of restaurants, a large-scale catering or food manufacturing not to mention multimedia.

It will prepare the students to become highly skilled managers conceptualzing, establishing, operating and managing culinary businesses in the tourism and hospitality industry using practical learning approach. Other than culinary management competencies, the broad based curriculum provides specialization of culinary arts as applied to nutrition and wellness, media, education, tourism, food technology and sustainable practice.

Why BSCM?

Diploma in Culinary Arts & Technology Management (2 years)

CCA, Manila’s flagship course and ACF accredited program since March 2007, the two-year diploma program in Culinary Arts & Technology Management provides students with a strong and solid foundation to become disciplined culinary professionals. Practical kitchen training is complemented with a comprehensive foodservice management training program which aims to develop entrepreneurial and management competencies in planning, operation and supervision of an institutional or commercial kitchen.

Upon graduation from the two-year diploma program in Culinary Arts & Technology Management, our graduates can already opt to enter the world of the food service industry or continue to earn a Bachelor’s Degree finish Culinary Management here at CCA or any of our partner institutions in Asia, Europe or the United States through our International Degree Succession program.

Intakes: June, August, October and January

Certificate in Baking and Pastry Arts

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

Professional Baking and Pastry Arts Management (9 months)

A 9-month intensive program in Diploma in Pastry and Baking education equipped with internationally educated chef instructors, new Pasty and Baking kitchen facilities, and top quality ingredients.  This course aims to meet the need of the students who wish to attain a thorough knowledge on Baking and Pastry Arts by learning the foundations.  The program comprises of 8 modules with a culminating activity on the last module where in the student will be able to apply everything he/she has learned from pastry and baking concepts to entrepreneurship skills.

Besides the education on the foundation and principles of Pastry and Baking Arts, injected in module 6 & 7 or equivalent to 48 hours worth of Entrepreneurship lessons.  Throughout the program, their chef-mentors will guide all students. By the time the student reaches module 8, he/she have a complete study, product research and business plan.  In completion of this course the student should be comfortable in setting up his/her own Pastry and Baking business.

Intakes: June and January

Professional Chef-Accelerated Program (6 months)

A 6-months program which has a comprehensive approach in honing the culinary techniques and skills of the participants focusing on the preparation and service of the various cuisines.

Comprised of 6 tracks, student rotate in various areas of restaurant operation, learning theories, gaining skills and experiencing work integration within the restaurant school.

Intakes: July, September, November, and March

Signature Series

Professional Chef – Fast Track (6 months)

A 6-months program which has a comprehensive approach in honing the culinary techniques and skills of the participants focusing on the preparation and service of the various cuisines.

Comprised of 6 tracks, student rotate in various areas of restaurant operation, learning theories, gaining skills and experiencing work integration within the restaurant school.

Culinary Essentials Program (13 days)

The Culinary Essentials Program is a compressed 84-hour, comprehensive
hands-on training program aimed at developing cooking skills, infusing knowledge, and transforming the learner’s attitude through the right concepts and techniques, proper palate training, speed in working and teamwork.

Each class is designed to teach specific skills, which gradually become more complex as the program progress.

The Global Cuisines Program

The Global Cuisines Program is an intense 84-hour, comprehensive hand- on training that is aimed at mastering cooking skills, strengthen knowledge through taste and hands-on production. Students will learn the best traditional and contemporary global flavors, from Latin American cuisine and Mediterranean cooking methods to Asian culinary techniques and classic European cooking styles.

The Pastry Essentials (13 days)

This Fundamentals in Baking & Pastry Arts course, compressed in 82 hour, is a comprehensive hands-on training program that is based on developing basic baking knowledge such as the History of Baking, Food Safety and Baking Math to baking chiffon, cream cakes, sponge, pound and cheese cakes to creating rich chocolate confectionaries, with the goal of infusing knowledge and transforming the learner’s attitude through the right concepts and techniques. The sessions conclude with a group tasting and a critique of the day’s work by the chef instructor so that the participants continue to develop their skills.

The Pastry Boot Camp (13 days)

An advanced version of the Pastry Essentials course, this 82 hour, program that focuses on more complex baking skills, such as advanced dough-making, dessert-plating to, soufflés, frozen yogurts and advance techniques of chocolate confectionary. The session concludes with a group tasting and a critique of the day’s work by the Chef Instructor.

ServeSafe (2 days)

In every operation and any situation, food safety is critical. That is why the National Restaurant Association Educational Foundation (NRAEF) in the USA has developed the ServSafe Food Safety Program, a course on the principles of food safety and sanitation that emphasizes the role of the food handler in preventing food-borne diseases and in promoting safe food-handling in all areas of food production and service.

Kitchen Discovery (1 day)

This program works in two ways. On one hand, it is a means for to gauge one’s interests in kitchen work and in pursuing culinary or pastry arts as a profession. On the other hand, it is also a means for CCA Manila to assess one’s psychomotor skill in the kitchen. More importantly, it is a basis for evaluating general work attitude – the ability to work in a team, ability to follow instructions and ability to maintain order in the kitchen brigade.

Seasonal

Culinary Arts in Special Diets
A short course for ND practitioners and other health and medical practitioner in institutional health care facilities providing the preparation, service and education on special diets. A total of sixteen session, the course provides knowledge and skills on the application of culinary arts for improving the acceptability and palatability while maintaining nutritional and therapeutic value of special diets.

Venue: CCA Katipunan, CCA Farmers

My Filipino Culinary Heritage
This course will cover Cuisines from the Luzon to Mindanao. The course comprises of 3 sessions and the participant will gain appreciation, knowledge and information on the Philippine Culture on the archipelago. This is a continuing education program that will enhance the skills and knowledge of the individual in the history, preparation, techniques of Filipino Cuisine.

Venue: CCA Podium, CCA Katipunan, CCA Farmers, CCA Oceana

Seaman’s Refresher Course
A flavourful 5 short days course drafted for cruise ship, tanker and cargo line mariners locally and abroad who are working in the kitchens preparing and providing service for palatable and appetizing dishes. Each class is designed to understand the balance of preparing food for different nationalities, palate and culture. The sessions include discussion, hands-on laboratory, group tasting and critique activities that would hone their creativity in preparing, plating and serving delectable and enticing dishes.

The Catering Boot Camp
This course deals with the application of principles and techniques in managing the many facets of Catering and Special Events including: menu planning and costing, sales and marketing, client contact, bidding, contracts, tools and equipment, staffing, organization, management and production, creating theme events.

Venue: CCA Podium, October & March

Culinary Nutrition
This is a short course for chefs, Culinarians, restaurateurs and food enthusiasts who want to gain knowledge on Culinary Nutrition. This course comprises a total of ten (10) sessions and will offer information on techniques of healthy cooking and Culinary Nutrition. In addition, this track will also focus on particular diets for individuals who need special dietary attention incorporating different cuisines in diets.

Venue: CCA Podium, CCA Katipunan, CCA Farmers

Young Chefs Bootcamp
Five different programs that target different ranges of age for both culinary and pastry techniques: Little Chef (5 to 9 years old), My Ultimate Comfort Foods (7 to 16 years old), Baking 101 (7 to 16 years old), Cooking my Way through Asia (7 to 16 years old), Junior Culinary and Baking Essentials (12 to 16 years old)

The program is designed specifically to the age range it targets in terms of manner of teaching and the lay-out of our recipes.

Intakes: Every March thru May

Healthy Cuisine
A 3 to 5-hour short course for anyone seeking a palatable nutritional and healthy diet or for those with special dietary needs. The following short courses can also be bundled for those interested in learning a holistic program on healthy cuisine: Amazing Asian (LOW SODIUM DIET), Carb Free Pinoy, Guilt-Free Italian (GLUTEN FREE DIET), Skinny Jane (LOW FAT DIET),
The Vegetarian Hombre, Wholesome Sweet Indulgences (SUGAR-FREE DESSERTS), The Healthy Muscle (RUNNER’S or ATHLETE’S DIET) and 5-Bottle Juice Cleanse.

A Taste Of Japan
A 4-day course that will unfold the art of genuine Japanese food. Discover the secret of making a perfect bowl of ramen and gain tips from the Sushi Master himself, Sushi Institute’s Chef Andy Matsuda from Torrance, CA USA, on how to develop unique knife skills and create flawless sushi.

Mommy & Me Series
A series of 2-hour cooking classes that will allow mom and child to experience bonding through cooking and baking: Bonding over Cupcakes, Baon Basics, Mommy & Me Merienda Tricks, Baking Basics and Savory Classics.

Exclusives

Alternative Learning Programs (ALP) for schools
Have an Alternative Learning Program for your class and let your students experience a unique way of gaining more knowledge, whether your students are taking to be future hoteliers, doctors, medical professions or simply a business man, cooking can always be part of their learning process.

Venue: CCA Farmers, Katipunan, Podium

ALP menu: Asian, European or Baking

Culinary Team Bonding
Harness the best out of your team by exchanging outdoor bonding exercise for more exciting indoor culinary workshops.

Culinary Team Bond workshops are the perfect and most unique way for your team to roll up their sleeves, feel enthusiastic, and have loads of fun while working together.

Venue: CCA Farmers, Katipunan, Podium

CTB menu: French or Filipino Heritage

Ala Carte

From Flabs to Abs
Take control of your eating habits and learn to whip 350 calorie plates to be taught by Celebrity Fitness guru, Nadine Tetengco, and don’t let that waist go to waste…

Venue: CCA Podium

Macaroon Madness
Be the expert in producing those lovely colored macaroons that we often see as a gift
or at tea time parties. From Vanilla to Blue berry, learn it all in a day

Venue:

Cooking Demo: CCA Eastwood, CCA Podium, CCA Katipunan

Hands-on:CCA Podium, CCA Katipunan, CCA Farmers

Noynya Truly Asia
Explore the true essence of Malaysia through cooking its Nyonya dishes. Whether cooking demo or Hands-on it will leave you craving for more.

Venue:

Cooking Demo: CCA Eastwood, CCA Podium, CCA Katipunan

Hands-on: CCA Podium, CCA Katipunan, CCA Oceana, CCA Farmers

Potluck Goddess
Having problems with what to bring on the next get together, let this class provide you with the solutions and be that perfect party host by throwing a bash with great food selections.

Venue:

Cooking Demo: CCA Farmers & CCA Eastwood

Hands-on: CCA Farmers

Offered every December

Sawatdee Kaa
Develop that warm Thai culture and start by learning their popular dishes and change that impression that Thai food is only spicy BUT it’s full of layers of bold flavors and spicy is just one of those layers.

Venue:

Cooking Demo: CCA Eastwood, CCA Podium, CCA Katipunan

Hands-on: CCA Podium, CCA Katipunan, CCA Oceana, CCA Farmers

Sweet Indulgence
Learn to bake those sweet cravings of yours, cookies, bars and everything cute, small and sweet all for one day!

Venue:

Cooking Demo: CCA Farmers & CCA Eastwood

Hands-on: CCA Farmers

Offered every December

Admission

Admission Procedure

• Submit the application form with 2×2 photo and application fee of P4650.00
  (inclusive of written entrance exam and practical cooking/baking exam or the Kitchen Discovery Class / KDC).
• Sign up for the entrance examination and Kitchen Discovery Class.
• Take the entrance exam. Bring a black pen and pencil. For the written exam schedule, kindly visit our website.
• Take the Kitchen Discovery Class (KDC). Wear comfortable clothes, preferably pants and sneakers/rubbershoes.
  Schedule of KDC is on Fridays or Saturdays at the Main Campus in Katipunan.
• Interview with admissions committee.

Admission Requirements
Submit the following requirements:

• Transcript of records (for college graduate/college level applicants); or
• Form 137 (for high school graduate applicants);
• 3 pieces of 2 x 2 photo and 3 pieces of 1 x 1 photo;
• 2 letters of recommendation preferably from the registrar’s office
• Take the medical exam with the school’s accredited clinic.

For foreign students, requirements are:

• The applicant should go to the Registrar’s Office to fill up the following forms:
  • (2 copies) International Students Application Profile
  • (6 copies) Personal History Statement
  • (6 copies) Certificate of Finance
• The applicant should submit the following together with the above forms:
  • Scholastic Records duly authenticated by the Philippine Service Post located in the student’s country of origin or legal residence
  • Recommendation Letters
  • Police Clearance Certificate issued by the National Police Authorities from the student’s country of
    origin duly authenticated by the Philippines Service Post (if residency is less than 59 days)
  • NBI Clearance (if more than 59 days)
  • Quarantine Medical Clearance Certificate
  • Passport (photocopy and original) for the verification of the latest arrival pages.

School Catalogue 2015

Bachelor of Science in Culinary Management (4 years)

Diploma in Culinary Arts & Technology Management (2 years)

Certificate in Baking and Pastry Arts

Professional Baking and Pastry Arts Management (9 months)

Professional Chef-Accelerated Program (6 months)

FAQS

Faculty

Bachelor of Science Culinary Management (BSCM)

Diploma in Culinary Arts and Technology Management (DCATM)