Program Mission-Vision

Vision: To fulfill culinary dreams.

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

Objectives

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

  1. Apply culinary principles in the operation of a restaurant kitchen
  2. Prepare baked products
  3. Prepare dishes of various international cuisines
  4. Apply nutrition principles in the preparation of healthful meals
  5. Apply culinary formula in recipe standardization and quantifiaction, and in calculating costs, revenues, expenses and profits.

Description

An intensive 6-month course designed for degree holders in hospitality & food and related programs, this program provides students with skills and competencies in culinary arts as applied to restaurant kitchen operations in real enterprise settings. Culinary techniques, baking and pastry arts skills, flavor profiling, menu planning, recipe costing, operations and production procedures are learned and applied immediately to an actual operating restaurant.

Program Duration

Six (6) months

Entry level Job Position

assistant kitchen operator, assistant kitchen head, cook supervisor, baker, cook supervisor

Intake

January, March, May, July, Sept, November, January

Admission Qualifications/ Requirements

  1. Holder of a college degree or its equivalent in the field of food, tourism, hospitality or related field
  2. Pass the Kitchen Discovery Course
  3. Pass the written exam
  4. Pass the interview

Admission Document Requirements

  1. Photocopy of College Diploma
  2. Official Transcript of Records
  3. 2 Letters of Recommendation (preferably from any of the following: College/ University School Head or Registrar, former professor)
  4. Photo 1×1 (2 pieces)
  5. Photo 2×2 (2 pieces)
  6. Results of Medical and Physical Examination
  7. Results of Drug Testing

Contact person

Cherrie Bautista (School Operations Manager)

Curriculum

MODULE 1

Product Identification,

Knife Skills and Fabrication Techniques

MODULE 2

Principles of Cookery

MODULE 3

Culinary Math

Communications

MODULE 4

Baking and Pastry Skill Development

MODULE 5

International Cuisines

Garde Manger

Brunch Buffet anda Catering Event

MODULE 6

Culinary Comprehensive Examination

On-the-Job Training