Diploma in Culinary Arts & Technology Management

CCA’s flagship course provides you with a solid foundation to become a culinary chef. Practical kitchen training is complemented with a comprehensive food service management training program which aims to develop your entrepreneurial and management competencies in handling an institutional or commercial kitchen.

Highlights of the Program

• Become a chef of the future through learning the technical knowledge such as knife skills, green chefmanship and so much more.

• Develop a foundation on entrepreneurial aspects in the F & B industry that are relevant to the state of the industry and its future direction.

• Undergo comprehensive & practical training through operations, business plans, student-led dinners, culinary tours, industry events, catering & functions.

• Understand regional Filipino cuisine and other international cuisines.

 

Course Curriculum

Level

Course

Units

1

ProMgt Professional Chef

ProMgt Food Safety and Sanitation

Green Chefmanship

Product Identification

Culinary Math

Mise en Place and Knife Skills

Meat & Fish Fabrication

1.5

2

3

2

2

2.75

2

Stocks, Soups, and Sauces

Starch and Vegetable Cookery

Cooking Methods

Restaurant Service Operations

3

2.5

3

2

3

Bread Baking

Business Communication 1.1

Business Communication 1.2

Patisserie

Food Presentation and Garnish

Basic Principles of Cooking and Nutrition

3.5

1.5

1.5

3.5

1.5

2

4

Garde Manger

Wine and Beverage

Breakfast, Lunch and Dinner Operations

3.5

2

3.5

5

Practicum

4

6

French Cuisine

French Language 1

European Cuisine

Laws, Values and Ethics in Culinary Management

National Service Training 1.1

3.5

4

3.5

3

-1.5

7

American Cuisine

National Service Training 1.2

Asian Cuisine

National Service Training 2.1

3.5

-1.5

3.5

-1.5

8

Filipino Cuisine

National Service Training 2.2

Catering and Banqueting

3.5

-1.5

4.5

9

Competency Exam

Material Resource Management

Human Resource Management

Sales, Marketing and Promotion

Cost Control

1.5

3

3

3

3

10

Apprenticeship

8

Total Number of Units

100.75

Duration: 10 levels in 2 years

Date of Intake: October 17, 2022

Campus: BGC, Taguig Campus

Accreditation: TESDA

Culinary Path:
Graduates of this program may initially serve as line cooks or chefs de partie in distinguished establishments. Eventually, the career paths would lead to being a corporate chef, catering chef, restauranteur, R&D chef, to name just a few.

 

Graduation Rate

85%

Job Placement

85%

Alumni

1,000+

“This program is about building the chefs of the future from highlighting strong foundational knowledge, green chefmanship and taking pride in their own cuisine. We arm our students with confidence, knowledge and humility to battle the prosperous field of culinary arts. It is our commitment as a team to fulfill as many culinary dreams as we can.”


Happy cooking,
Chef Philip John Golding
Program Director
philip.golding@cca-manila.edu.ph

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