• 13-day comprehensive hands-on program; total of 84 hours.
  • Develop cooking skills and palate aptitude, apply principles and techniques to food concepts.
  • Learn food safety, knife skills, food presentation and Green Chefmanship.
  • Sessions conclude with a group tasting and a critique of the day’s work by the chef instructor.

Intakes :  January- December

Campus :  Katipunan

Schedule :  Saturdays only, 9AM – 4PM

Course Fee :  PHP 49.800

  • 47,300 (tuition fee)
  • 2,500 (2 uniform sets)

Inclusions :  Ingredients of all recipes, Recipe and Lecture Manual, 2 sets of uniform (chef’s jacket,

                           half apron, side towel and skull cap), Certificate of Completion

SCHEDULE COURSE TOPICS
Session 1 Introduction to Professional Cooking and Basic Foundation Course and Kitchen Safety and Sanitation
Session 2 Nutrition and Knife Skills
Session 3 Basic Cooking Methods
Session 4 Advance Cooking Methods
Session 5 Filipino Cuisine
Session 6 Japanese and Korean Cuisines
Session 7 Chinese Cuisine
Session 8 Thai and Vietnamese Cuisines
Session 9 Malay, Indo and Indian Cuisines
Session 10 Mediterranean Cuisine
Session 11 American Cuisine
Session 12 French Cuisine
Session 13 Italian Cuisine