Program Mission-Vision
Vision: To fulfill culinary dreams.
Mission: To provide excellent culinary education and social and leadership values among CCA communities.
Objectives
- Provide students with a solid foundation on the principles, procedures and techniques in culinary arts and technology.
- Develop the student’s culinary skills as well as entrepreneurial and management competencies in the planning, operation and supervision of an institutional or commercial kitchen.
Description
The DCATM is the flagship program of CCA Manila. It is designed to provide students with a strong foundation to become a disciplined culinary professional. Exposed to practical kitchen and comprehensive food service management training, students who complete the program develop their entrepreneurial and management competencies in planning, operation and supervision of an institutional or commercial kitchen enterprise.
Program Duration
Two (2) years
Entry level Job Position
Graduates of this Program initially serve as line cooks, chefs de partie in hotels, restaurants and other food establishments locally and in the international scene.
Intake
August, October, January, June
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 600 hours of supervised work experience through in-house practicum and an apprenticeship program in the industry.
Admission Qualifications/ Requirements
To apply for admission, the applicant should:
- Be least be a high school graduate (must have completed secondary education) or its equivalent.
- Pass the Kitchen Discovery Course
- Pass the written exam
- Pass the interview (for transferrees and shiftees)
Admission Document Requirements
- 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)
- Results of Medical and Physical Examination
- Results of Drug Testing
Contact person
Cherrie Bautista (School Operations Manager)
Curriculum
LEVEL 1
ProMgt Professional Chef
ProMgt Food Safety and Sanitation
Green Chefmanship
Product Identification
Culinary Math
Mise en Place and Knife Skills
Meat and Fish Fabrication
LEVEL 2
Stocks, Soups and Sauces
Starch and Vegetable Cookery
Cooking Methods
Restaurant Service Operations
LEVEL 3
Bread Baking
Business Communication
Patisserie
Food Presentation and Garnish
Basic Principles of Cooking and Nutrition
LEVEL 4
Garde Manger
Wine and Beverage
Breakfast and Lunch Operations
LEVEL 5
Practicum
LEVEL 6
French Cuisine
French Language
European Cuisine
Laws, Values and Ethics in Culinary Management
National Service Training
LEVEL 7
American Cuisine
National Service Training
Asian Cuisine
LEVEL 8
Filipino Cuisine
National Service Training
Catering and Banqueting
LEVEL 9
Competency Exam
Material Resource Management
Human Resource Management
Sales, Marketing and Promotion
Cost Control
LEVEL 10
Apprenticeship