CCA, Manila strengthens culinary program for next-gen learners through world-class partnerships

In the midst of a fast-evolving global economy, young adults need to be ready to face the challenges of the real world. To meet this need and for them to take hold of their future, quality education — one that arms them the fundamental competency tools needed to connect academic pursuits to successful career opportunities — is a crucial first step.

The country’s premier institution and leading provider of world-class professional culinary arts education, the Center for Culinary Arts, Manila (CCA, Manila), has been advancing such efforts to hone young chef talents and future food innovators for the past 21 years.

CCA, Manila has since seen great success, with a number of graduates widely recognized as today’s leading experts and with more rising as key influencers and chef entrepreneurs both locally and overseas.

 

Internationally accredited and certified programs

As the only ISO 14001-certified school that offers the most integrated and comprehensive contemporary culinary training programs, CCA, Manila also takes pride in being the first school in Asia accredited by the American Culinary Federation Education Foundation (ACFEF), the accrediting commission of the American Culinary Foundation (ACF), a premier organization of professional chefs based in North America.

CCA, Manila courses provide students with a solid foundation to become disciplined and successful culinary professionals. Theories and practical kitchen training are complemented with a comprehensive food service management practicum program. It aims to develop entrepreneurial and management competencies in planning, operation and supervision of an institutional or commercial kitchen.

To structure training programs that will deliver maximum positive outcomes for both academic and professional career advancement purposes, CCA, Manila has nurtured sustainable partnerships with key institutional leaders over the years. Among these are with the Northern Alberta Institute of Technology (NAIT) in Canada, Korean Food Foundation in South Korea, and the International Management Institute (IMI) and International Culinary Institute in Luzern, Switzerland. One specific milestone partnership is with the Institut Culinaire Disciples Escoffier (ICDE) based in Hong Kong, a professional institute affiliated to Disciples Escoffier International, a France-based non-profit organization that has more than 25,000 members.

This synergy of two premier culinary institutions paved the way for the CCA-Disciples Escoffier Diploma in Culinary Arts program, a six-month intensive training program where students will learn the fundamentals of culinary arts, including over 100 recipes and 100 culinary techniques. At the end of the program, students will be assessed and evaluated by master chefs and by an assessor from the French Ministry of Education.

“One of the core strengths of this program is that it exposes students to a premium learning environment, under close supervision of French masterchef instructors who have extensive experience in the fine dining industry. Our students also benefit from individual workstations. Our small class size (maximum of 20 students) and high teacher-to-student ratio is a hallmark of ICDE,” stresses Chef Robert Fontana, chairman of the board of the Disciples Escoffier International, Asia and ICDE Hong Kong. 

As a multiple-diploma program, graduates earn three reputable diplomas: CCA, Manila Diploma, the Institut Culinaire Disciples Escoffier Diploma, and the French National Diploma by the French Ministry of Education. Add to these, graduates have exclusive access to a network of fellow Disciples Escoffier alumni which includes Michelin-star chefs.

CCA-ICDE graduates have the privilege to earn 3 diplomas: CCA

Manila diploma, the Institut Culinaire Disciples Escoffier diploma,

and the French National diploma.  Photo shows, from left: Badjie

Trinidad, CEO of CCA Manila; Rea Kim Ambion, one of the graduates;

Chef Christian Charbillet, CCA ICDE Master Teacher and Patrick

Grondin, assessor from the French government. 

 

The Escoffier Culinary Arts diploma program is set to be offered at the new CCA-ICDE campus at the University of the Philippines-Henry Sy, Sr. Building at the Bonifacio Global City with classes opening in the coming months. In addition to the French culinary Arts diploma program, a French patisserie diploma program will soon be offered, alongside the arrival of more Michelin guest chefs who will be visiting to inspire ICDE students.

To date, ICDE graduates from the Philippines are taking internships in the US, Spain and France while some have opened their own restaurants. 

Enhanced offerings

Beginning August, CCA, Manila will be offering classes for the following enhanced courses: Bachelor of Science in Culinary Management (a four-year program designed to provide students with a strong culinary and managerial foundation of becoming disciplined culinary professionals). 

This program focuses on skills, competencies and knowledge on management and operations of commercial kitchens at various hospitality settings. 

Students undergo practicum in the industry as part of the curriculum. A food service business study serves as a capstone requirement of the program.  There is also the two-year Diploma in Culinary Arts and Technology Management program; and the 13-day Fundamentals in Baking and Pastry Arts Course. 

Open to high school graduates and individuals aged 18 and above (for ICDE culinary arts program), interested parties may fill up the application form online or personally submit their credentials at the CCA Admission Office in Katipunan, Quezon City. For more information, contact 218-8566 / 426-4834; e-mail: talktoccamanila@gmail.com or visit: cca-manila.edu.ph. CCA, Manila is located at 287 Katipunan Ave., Loyola Heights, QC. 

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