Program Mission-Vision

Vision: To fulfill culinary dreams.
Mission:  To provide excellent culinary education and social and leadership values among CCA communities.

Objectives

Program Outcomes (PO)

At the end of the program, the CCA BSCM graduates should:

  1. Demonstrate competencies in food safety and sanitation, knife skills, cooking methods, product development, and techniques applied to Filipino cuisine and other cuisines of the world.
  2. Steward food business enterprise in attaining sustainability and protection of the environment.
  3. Manifest the ability to conceptualize, establish, operate, manage food business enterprise.
  4. Exhibit professionalism and high regard for proper work attitude in a business setting.
  5. Apply acquired culinary management skills and knowledge in local and international workplace.
  6. Pursue a career specialization in culinary tourism, nutrition and wellness, in culinary management, culinology, teaching, food media, and sustainable culinary management.

 

Program Educational Objectives (PEO)

At the end of 3-5 years after the program, the CCA BSCM graduates should have:

  1. Occupied a junior management culinary position here and abroad
  2. Established a culinary business
  3. Championed environmental stewardship in a culinary business enterprise
  4. Further enriched themselves in the culinary field and other executive or graduate studies program
  5. Established themselves closer to their culinary career goals and objectives

Description

A comprehensive program designed to produce disciplined and value-laden professional culinary leaders with skills, knowledge, and strong foundation in conceptualizing, establishing, operating, and managing sustainable businesses in the food and hospitality industry using practical learning and critical thinking approaches at par with the local and international standards; while upholding Filipino culinary heritage in a business- and an environmentally-sustainable manner beneficial to all the stakeholders.

Program Duration

4 years

Entry level Job Position

Catering Operations Manager, Executive Chef, Executive Sous Chef, Restaurant Manager, Chef Instructor, Line Cook, Chef de Partie, Chef Patron, Sous Chef, Commi, Baker, Hot or Cold Kitchen Cook

Intake

August and January (New Calendar)

Graduation Requirement

All students are required to complete all academic requirements of the program. A business plan on a restauramt or food enterprise shall be a capstone project of all students; a total of at least 1000 hours of supervised work experience (practicum/ apprenticeship); a total residence of at least two years prior to graduation.

Admission Qualifications/ Requirements

To apply for admission, the applicant should:

  1. Be least be a high school graduate (must have completed secondary education) or its equivalent.
  2. At least a general average of 80 or better in the last year of the secondary level education.
  3. Pass the Kitchen Discovery Course
  4. Pass the written exam
  5. Pass the interview (for transferrees and shiftees)

Admission Document Requirements

  1. Form 137 (Official Report of Grades from High School) or Official Transcript of Records (for transferees)
  2. 2 Letters of Recommendation (preferably from any of the following: school guidance counselor, homeroom/program adviser, former teacher/instructor)
  3. Photo 1×1 (2 pieces)
  4. Photo 2×2 (2 pieces)
  5. Results of Medical and Physical Examination
  6. Results of Drug Testing

Contact person

Ma. Veritas F. Luna, PhD (Chancellor for Education)

Curriculum

FIRST YEAR, First Semester

Communication Arts 1 (Communication Skills)

Principles of Food Safety, Hygiene and Sanitation

Introduction to Culinary Management

Green Chefmanship

Culinary Arts and Science

Stocks, Soups and Sauces

Business Math

National Service Training Program 1

Physical Education 1

FIRST YEAR, Second Semester

Communication Arts 2 (Technical Writing)

Principles of Tourism 1

Principles of Marketing in Culinary Management

Nutrition and Principles of Cooking

Starch and Vegetable Cookery

Quantity Food Production

Cooking Methods

Food Presentation and Garnish

Basic Computer Concepts

National Service Training Program 2

Physical Education 2

SECOND YEAR, First Semester

Filipino 1 (Komunikasyon sa Akademikong Filipino)

Natural Sciences 2 (Environmental Science)

Basic Accounting

Social Sciences 1 (Basic Economics)

Bread Baking

Principles of Tourism 2

Food and Beverage Service Procedures

Physical Education 3

SECOND YEAR, Second Semester

Social Sciences 2 (General Psychology)

Foreign Language (French)

Filipino 2 (Pagbasa at Pagsulat Tungo sa Pananaliksik)

Basic Statistics

Garde Manger

Breakfast, Lunch and Dinner Operations

Introduction to Humanities

Professional Elective 1

Physical Education 4

SECOND YEAR, Summer

Professional Elective 2

Professional Elective 3

THIRD YEAR, First Semester

Management Information Systems

Principles of Management in Culinary Enterprises

Social Sciences 4 (Cultural Anthropology)

Communication Arts 3 (Business Communication)

Social Sciences 3 (Philippine History, Government and Constitution)

Housekeeping Procedures

Life and Works of Rizal

Professional Elective 4

THIRD YEAR, Second Semester

Logic

Human Behavior in Organizations

Entrepreneurship and Business Planning

Basic Finance

Front Office Procedures

Events Management

Professional Elective 5

THIRD YEAR, Summer

Practicum I (240 hours)

FOURTH YEAR, First Semester

Total Quality Management

Rooms Division and Management Control System

Banquet, Function and Catering Services Procedures

Food and Beverage Control System

Research and Methodology in Culinary Management

Tourism Planning and Development

Literature

Professional Elective 6

FOURTH YEAR, Second Semester

Practicum II (180 hours)

Practicum III (600 hours)