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
Dates of Intake:
January 13, 2025
Campus: BGC, Taguig City
Accreditation: American Culinary Federation (ACF)
Culinary Path:
Graduates of this program may initially serve as line cooks or chef de partie in distinguished establishments. eventually, career paths would lead to being a restaurateur, food entrepreneur, corporate chef, executive chef, R&D chef to name a few.
Job Placement
90%
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
Culinary Director
philip.golding@cca-manila.edu.ph
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