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 Semester Second Semester
Communication Arts 1 (Communication Skills) Communication Arts 2 (Technical Writing)
Principle of Food Safety, Hygiene and Sanitation Principle of Tourism 1
Introduction to Culinary Management Principles of Marketing in Culinary Management
Green Chefmanship Nutrition and Principles of Cooking
Culinary Arts and Science Starch and Vegetable Cookery
Stocks, Soups and Sauce Quantity Food Production
Business Math Cooking Methods
National Service Training Program 1 Food Presentation and Garnish
Physical Education 1 Basic Computer Concepts
National Service Training Program 2
Physical Education 2
First Semester Second Semester Summer
Filipino 1 (Komunikasyon sa Akademikong Filipino) Social Science 2 (General Psychology) Professional Elective 2
Natural Sciences 2 (Environmental Science) Foreign Language (French) Professional Elective 3
Basic Accounting Filipino 2 (Pagbasa at Pagsulat Tungo sa Pananaliksik)
Social Sciences 1 (Basic Economics) Basic Statistics
Bread Baking Garde Manger
Principles of Tourism 2 Breakfast, Lunch and Dinner Operations
Food and Beverage Service Procedures Introduction to Humanities
Physical Education 3 Professional Elective 1
Physical Education 4
First Semester Second Semester Summer
Management Information Systems Logic Practicum I (240 hours)
Principles of Management in Culinary Enterprises Human Behavior in Organization
Social Sciences 4 (Cultural Anthrolpology) Entrepreneurship and Business Planning
Communication Arts 3 (Business Communication) Basic Finance
Social Sciences 3 (Philippine History, Government and Constitution)  Front Office Procedures
Housekeeping Procedures  Events Management
Life and Works of Rizal  Professional Elective 5
Professional Elective 4
First Semester Second Semester
Total Quality Management Practicum II (180 hours)
Rooms Division and Management Control System Practicum III (600 hours)
Banquet, Function and Catering Service Procedures
Food and Beverage Control System
Research and Methodology in Culinary Management
Tourism Planning and Development
Literature
Professional Elective 6