Program Mission-Vision

Vision: To fulfill culinary dreams.

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

Objectives

  1. Provide students with a solid foundation on the principles, procedures and techniques in culinary arts and technology.
  2. 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:

  1. Be least be a high school graduate (must have completed secondary education) or its equivalent.
  2. Pass the Kitchen Discovery Course
  3. Pass the written exam
  4. 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

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