Intensive Professional Program | Certificate Program in Cooking & Baking Skills | Intensive Cooking & Baking Program |
Advanced Cooking & Baking Skills Program | Davao’s Recreational Classes

davaocontactThe Advanced Cooking & Baking Skills Program.

This 18-day, 26 session equivalent course is intended for all graduates of the CACS Intensive Cooking and Baking Skills or Certificate Program in Cooking and Baking Skills who would like to enhance and continue learning more about professional cooking and baking. This program will end with a sit-down dinner to be prepared by the students.

The course will cover advanced methods, techniques and recipes in all areas of meat, fish and seafood. Cooking styles and dishes from other countries will be done as well as intensive training in pastry desserts together with chocolate artistry and plated desserts.

The Senior Instructors will be Chef Jun Jun de Guzman, CACS-Manila Program Director and Pastry Head Instructor, USDA Council of Chef Trainer and Consultant to major food corporations and Chef Toto Erfe, sous Chef of Cafe Ysabel, Chef Instructor at CACS Manila and a consultant to major food corporations. Class size is limited to 20 students. Enrollment is inclusive of ingredients, manuals, apron, additional tools and materials for their chef’s kit and recipes for the whole course.

Advanced Skills Program Course Plan
DAY 1: Charcuterie and Sauces
DAY 2: Pasta & Rice
DAY 3: Legumes and Potato
DAY 4: Soups, Sandwiches and Salads
DAY 5: Seafoods
DAY 6: Meat Applications, Day 1
DAY 7: Meat Applications, Day 2
DAY 8: International Cuisine
DAY 9: Asian Cuisine

DAY 1: Review of Baking Principles/ Savory and Sweet Muffins
Brownies and Bars / Classic Decorating Skills: Boiled Icing.
DAY 2: Petit Fours Secs: Classic / Mignardises
DAY 3: Pastry Doughs: Cookie Crumbs, Quick Puff Pastry
DAY 4: Classical Cakes: Mousses, Bavarians and Buttercream
DAY 5: Individual Cakes & Desserts
DAY 6: Sweet and Traditional Breads / Restaurant Desserts / Fried
Breads and Pizza
DAY 7: Plated Desserts
DAY 8: Preparation for Repertoire
DAY 9: Repertoire Day

Requirements for enrollment:
1.A Graduate of Certificate Program in Cooking and Baking Skills
2.Filled-out CACS Application Form with 2 pcs 2X2 photo
3.Photocopy of Birth Certificate