Professional Culinary & Pastry Arts Program
Our CACS Diploma Program for professional entry into the food service industry.
The Professional Program prepares students for professional entry into the food service industry. This intensive program integrates classical and modern culinary techniques from the finest institutions abroad with kitchen management skills.
Get the Professional Edge Through This Comprehensive Program
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This program is a hands-on training series for students to gain proficiency in various skills needed to perform at professional standards in a commercial kitchen. TESDA Certified, each student who will complete the requirements of the course and gain its competencies will be given a NC-IV in Commercial Cooking Certification (The Highest TESDA Certification) and Bread and Pastry Production NC-II (Currently the highest pastry production certification awarded in the Philippines).
Enrollment includes 3 sets of uniforms, a professional chef’s kit, manuals and all the ingredients to be used through the program.
Aside from professional kitchen skills, the course also provides the introductory skills on Asian and Halal cooking, wine appreciation, gastronomy, table service and back of the house operations.
A TESDA Accredited, Diploma Program
We are the only school with its own restaurant outlet open for internship that has been consistently rated as one of the Philippines top restaurants. With over 28 years in business, Cafe Ysabel is the perfect place to hone your skills with the guidance of our professional chefs. The internship phase (500 hours) also teaches students how to use the leading hospitality software program used in all F&B establishments.
Our 400 hours of externship with one of our partner 5-star hotels is also a requirement to finish this program. The externship, prepares and gives our students, extra training in a professional environment.
Enrollment includes 3 sets of uniforms, a professional chef’s kit, manuals and all the ingredients to be used through the program.
NO HIDDEN COSTS!
Perfect Your Skills in Actual Professional Kitchen Conditions
FEE: Php 368,000.00 VAT INCLUSIVE
Fee includes 3 sets of uniforms, a professional chef’s kit, manuals and all the ingredients to be used throughout the program.
Get a discount of 10% (P 36,000) for full one-time cash or check payments.
Call us for our different payment plans to suit your needs.
ENROLL NOW AND BECOME A PRO CHEF!
CALL 726-9326
Requirements for enrollment:
1.Comprehensive Resume with 2 pieces 2x2 photo
2.Filled-out CACS Application Form
3.For High School Graduates: Form 138 (Photocopy of High School Report Card) and Photocopy of High School Diploma)
4.For College Undergraduates: Form 138 (Photocopy of High School Report Card and Updated Form 137 (Photocopy of Transcript of Records)
5.For College Graduates: Certified True Copy of Diploma and Form 137 (Photocopy of Transcript of Records)
6.Photocopy of High School or College Diploma and Birth Certificate
7.Interview with CACS Faculty
Classes are scheduled 3 times a week.
Orientation / Knife Skills
Basic Nutrition
Basic & Culinary French
Basic Sanitation & Culinary Math
Gastronomy Lectures
Meat Fabrication, Day 1 – 3
Pork Fabrication, Day 1 – 2
Poultry Fabrication, Day 1 – 2
Duck & Lamb Fabrication, Day 1 – 2
Variety Meats
Charcuterie, Day 1 – 2
Fish & Seafood Fabrication, Day 1 – 3
Stocks, Day 1 – 2
White Sauces, Day 1 – 2
Brown Sauces, Day 1 – 2
Egg-based Sauces
Tomato Sauces, Day 1 – 2
Infused Oils / Gravlax / Indian Cooking
Vegetable Cookery / Turkey Workshop
Salad / Salad Dressings
Culinary Mid-Term Exam
Fruit and Vegetable Carving
Potato Cookery, Day 1 – 2
Pasta Cookery, Day 1 – 2
Rice Cookery, Day 1 – 2
Legumes Cookery
Egg Cookery / Breakfast Eggs
International Cuisine Lecture
Asian Mother Cuisine, Day 1 – 3
Cheese Day / Cheese Pairing
Menu Planning / Legacy Buffet Planning
International Cuisine: Italian
International Cuisine: Spanish
International Cuisine: Greek
International Cuisine: Middle Eastern International Cuisine: Spanish Tapas
International Cuisine: Halal
Asian Cuisine: Thai, Day 1 – 2
Asian Cuisine: Vietnam
Asian Cuisine: Japanese
Asian Cuisine: Korean
Asian Cuisine: Chinese
Basic Wine Lecture
Wine Seminar, Day 1 – 3
MARKET DAY
Market Basket: Asian Day 1-2
Market Basket: Western Day 1-2
Institutional Application, Day 1 – 6
Legacy Buffet Preparation & Presentation
Business Management /Entrepreneurship
Basic Waitering
Repertoire (Finals for Pastry & Culinary)
Culinary Arts Training
Pastry Arts Training
Intro to Pastry
Crepes, Day 1 – 2
Souffles and Custards, Day 1 – 2
Quickbreads / Breakfast Breads, Day 1 – 2
Meringues and Pipings, Day 1 – 2
Petit Fours, Day 1 – 3
Pastry Dough, Day 1 – 2
Pies and Tarts, Day 1 – 2
Quick Puff Pastry / Breads, Day 1 – 3
Pastry Mid-Term Exam
Cakes, Mousses, Bavarians, Day 1 – 3
Contemporary Cakes, Day 1 – 2
Rolled Fondant
Individual. & Modern Desserts, Day 1 – 4
Ice Cream, Sorbets & Containers, Day 1 – 2
Intro to Chocolate, Day 1 – 2
Plated Desserts, Day 1 – 5
Pastry Final Discussion
Pastry Final Workshop
Pastry Final Exam
= over 750 hours of hands-on training
+500 hours of internship
+400 hours of externship
+50 hours of restaurant service
FEEL LIKE A CACS STUDENT!
Arrange for a multi-sensory tour of the CACS professional program and see why this is the program for you. Meet our chefs, be in the kitchen and see the hustle and bustle of the school. We now offer tours free of obligation to those who are interested to get a feel of being a student of the Center for Asian Culinary Studies.
Full Time Programs
Short Programs
Recreational Classes
Continuing Education Programs
CACS Davao’s
Recreational Classes
& Workshops
Specialized Group
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