Country’s leading culinary school blends best of hands-on training, online learning

CCA Manila baking students show off their luscious cakes.

MORE than ever, the culinary and hospitality industries are making a grand comeback. As such, there is huge demand for chefs, pastry chefs, cooks and dining staff. This also translates into financial offers and packages, especially to Filipinos who have shown exceptional skills in the kitchen. It should also help a lot to have a degree with the Philippines’s leading culinary school.

At CCA Manila, a student is exposed to the culinary world’s best practices—blending hands-on training with online learning.

“There is a booming demand in tourism and hospitality services, and food is part of it. Food enterprises are among the fastest-growing industries in the world,” said Chef Philip John Golding, CCA Manila culinary director. “Filipinos should take this [chance to study with us to be armed with required] skills to be competitive.”

Golding added: “Aside from the hospitality industry, there is a continuous, huge demand for central kitchens, cloud-based kitchens, and a huge movement all over the world to discover new concepts with growing regional cuisines coming from Asia, and in Southeast Asia in particular.”

He also shared that “CCA Manila also opened new satellite campuses in Antipolo and Quezon City to offer programs that are focused on diversity, blending hands-on training with online learning.”

With global demand for culinary grads especially in travel and tourism, and as global trends quickly evolve, culinary arts workers need constant and innovative education to remain competitive. In these changing times, CCA Manila has adapted and continued to thrive with its relevant programs like Bachelor of Science in Entrepreneurial Management, Major in Culinary Arts; and Culinary Agripreneurship.

Adapting to the times, there is a six-month PRO Chef hybrid program in CCA’s Antipolo Campus, as well as the fully online and self-paced Baking Club and Cooking Club. There’s also the Diploma in Culinary Arts and Technology Management flagship program, certified by the American Culinary Federation that has produced successful corporate chefs and food entrepreneurs.

The school has created two new timely and innovative programs: Fundamental in Culinary Arts Course—a 12-day class that offers comprehensive hands-on training in developing the student’s cooking skills and new food concepts by tapping plant-based and Asian cuisines.

There’s also the 12-day Fundamentals in Baking and Pastry Arts Course, which will equip learners with proper baking techniques to keep them competitive with new pastry concepts.

CCA Manila also partnered with international organizations to elevate Filipino cuisine on a global scale, enabling its students and graduates to showcase their craft through virtual culinary competitions and webinars.

“There are far greater opportunities today than ever…It’s great to see more…opportunities across the hospitality industry opening up, as well as more diverse concepts, especially Filipino cuisine, making [their] mark,” said Golding.

With contemporary and innovative programs, CCA Manila provides its students a competitive edge in the industry. For inquiries, visit, e-mail, or contact 0917-8408400. Campuses are located in Quezon City, Antipolo City, and soon in Bonifacio Global City in Taguig.


Image and article source: Business Mirror –

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