Top culinary school blends best of hands-on training with online learning

More than ever, the culinary and hospitality industries are making a grand comeback. Hotels and resorts are open, full of guests and travelers. Restaurants are full of events and jampacked with diners excited with new food offerings. The cruise industry is also making a great splash, starting voyage on the high seas filled with tourists from all over the world.

All these mean that food is in huge demand so are the chefs, pastry chefs, cooks and dining staff. The huge demand also brings with it the rise in the financial offers and packages, especially to Filipinos who have shown exceptional skills in the kitchen. It should also help a lot that one has a degree with the Philippines’ top culinary school – CCA Manila.

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

CCA Manila chef instructor Trisha Ocampo (center) with her students. CONTRIBUTED PHOTOS


CCA Manila Culinary Director Philip John Golding

“There is a boom in tourism demand and hospitality services. Thus, food is part of it. Filipinos should take this opportunity to study at CCA Manila to be equipped with the necessary skills to be competitive. Food enterprises are among the fastest-growing industries in the world,” CCA Manila Culinary Director Philip John Golding said.

“Aside from the hospitality industry, there is a continuous big 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 added.

There is no doubt that Filipinos love to eat and along with that is the global demand for culinary graduates, especially in travel and tourism. With the quickly evolving global trends, the culinary arts professional needs constant innovative education to remain competitive in the industry.

Throughout the 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.

To adapt to the times, there is a six-month PRO Chef hybrid program in Antipolo Campus, and the fully online and self-paced Baking Club and Cooking Club. There is also the flagship program, Diploma in Culinary Arts and Technology Management (DCATM), which is certified by the American Culinary Federation (ACF) that has produced successful corporate chefs and food entrepreneurs.

“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,” Golding said.

The school has created two new timely and innovative programs: Fundamental in Culinary Arts Course (FCAC), 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. Another is the 12-day Fundamentals in Baking and Pastry Arts Course (FBPAC), which will equip students with proper baking techniques to keep them competitive with the 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 as the consumer’s palette grows. It’s great to see more diverse opportunities across the hospitality industry opening up, as well as more diverse concepts, especially Filipino cuisine making its mark,” the culinary director said.


Image and article source: The Manila Times –

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