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.
ProMgt Professional Chef
ProMgt Food Safety and Sanitation
Mise en Place and Knife Skills
Meat & Fish Fabrication
Stocks, Soups, and Sauces
Starch and Vegetable Cookery
Restaurant Service Operations
Business Communication 1.1
Business Communication 1.2
Food Presentation and Garnish
Basic Principles of Cooking and Nutrition
Wine and Beverage
Breakfast, Lunch and Dinner Operations
French Language 1
Laws, Values and Ethics in Culinary Management
National Service Training 1.1
National Service Training 1.2
National Service Training 2.1
National Service Training 2.2
Catering and Banqueting
Material Resource Management
Human Resource Management
Sales, Marketing and Promotion
Total Number of Units
Duration: 10 levels in 2 years
Date of Intake: October 17, 2022
Campus: BGC, Taguig Campus
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.
“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.”
Chef Philip John Golding
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