Program Mission-Vision

Vision: To fulfill culinary dreams.

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

Objectives

OBJECTIVES OF THE PROGRAM

At the end of the program, the student should be able to:

  1. Apply baking and pastry arts competencies in a bakeshop or café operations
  2. Conceptualize and operate a bakeshop
  3. Steward a bakeshop operation to attain sustainability and protection of the environment.
  4. Exhibit professionalism and high regard for proper work attitude in a business setting.

Description

A 1 year certificate program designed to produce qualified baking professionals equipped with management skills competent to operate a bakeshop or café enterprise.

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.

Program Duration

One (1) year

Entry level Job Position

assistant pastry chef, assistant baker, specialty cakes designer and decorator, café suprvisor, café junior operations manager

Intake

June and January

Graduation Requirement

All students are required to pass all academic requirements of the course, pass a business plan as a capstone project, satisfactorily pass the competency examination (includes written and practical assessments), and complete a total of 300 hours of supervised work experience through a practicum and apprenticeship program in the industry.

Admission Qualifications/ Requirements

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

Admission Document Requirements

  1. Accomplished application form with photo
  2. Passing of the Written and Practical exam (KDC)
  3. Letter of Recommendation
  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

Contact person

Ma. Angelica Atanacio (Baking and Pastry Arts Program Coordinator)

Curriculum

MODULE 1

Fundamentals to Professional Baking & Pastry Arts 1

ProMgt Food Safety and Sanitation

Fundamentals to Professional Baking & Pastry Arts 2

Green Chefmanship

MODULE 2

Bread Technology

Business Communication

Cake Technology

MODULE 4

Specialty Desserts

Basic Principles of Cooking and Nutrition

MODULE 5

Asian Desserts

Prep and Serve Espresso Coffee

MODULE 6

Frozen Desserts and Current Trends

Café Operations

MODULE 7

Advanced Baking and  Cake Decorating Techniques

Human Resource Management

MODULE 8

Material Resource Management

Sales, Marketing and Promotion

Cost Control

MODULE 9

Professional Pastry & Baking Competency Application

The Concepts of Entrepreneurship and Its Application: Final Project

MODULE 10

Competency Examination

MODULE 11

Apprenticeship