Certificate Program in Cooking and Baking Skills
This hands-on series is intended for individuals or kitchen enthusiasts who are unable to take the full time professional culinary program and yet would like to acquire necessary basic skills, tools and techniques enabling them to enhance their careers or enter a more lucrative world of recreational and even, professional cooking and baking. This series culminates in a lunch buffet where the students get a chance to showcase their newly acquired skills for friends and family.
Graduates will merit a government regulated (TESDA) national Level 2 Certificate.
The lessons cover all areas of basic kitchen skills, meat, fish, poultry, and seafood fabrication; vegetables; pasta and other starch accompaniments, and internationally accepted standards for baking. Menu planning and wine appreciation are part of the program.
This 20-day course, which will be handled by top chef restaurateurs and consultants, is limited to 25 students per class. Enrollment includes all ingredients, a personalized Chef’s jacket, CACS textbook, and a Chef’s kit comprised of basic Chef’s tools.
NO HIDDEN CHARGES! Php 83,500.00
Enrollment includes Chef’s kit comprised of basic Chef’s tools such as a Chef’s knife, paring knife, peeler, measuring spoons, strainer, whisk, straight and offset spatulas, pastry bags, etc., CACS Textbook, and ALL Ingredients as well as a Uniform Set consisting of a personalized Chef’s Jacket, Apron, Toque and Towel.
Day 1 – Basic Culinary French / Basic Kitchen Skills / Vegetable / Salads & Dressings
Day 2 – Egg Cookery and Egg Based Sauces
Day 3 – Stocks / Soups
Day 4 – Stocks / Sauces
Day 5 – Beef Fabrication
Day 6 – Pork & Lamb Fabrication
Day 7 – Chicken & Duck Fabrication
Day 8 – Seafood Fabrication
Day 9 – Introduction to Asian Cookery
Day 10 – Introduction to Pastry / Crepes / Soufflés /
Custards / Waffles / Pancakes
Day 11 – Meringues
Day 12 – Pastry Dough
Day 13 – Cakes and Cookies
Day 14 – Bread and Special Desserts
Day 15 – Chocolates
Day 16 – Legacy Buffet Discussion, Menu Planning
& Design, and Wine Appreciation Dinner
Day 17-19 – Logistic Catering Preparations
Day 20 – Legacy Buffet
REQUIREMENTS FOR ENROLLMENT
- Completed CACS Application Form
- Comprehensive Resume
- 4 pcs passport photo, white background with collar
- Photocopy of Birth Certificate
- Photocopy of Marriage contract (if married)
- Minimum Education Requirements:
High School Graduates: Form 138 (Photocopy of High School Report card) and photocopy of High School Diploma
College Undergraduates: Form 138 (Photocopy of High School Report card) and Updated Form 137 (photocopy of transcript of records)
College Graduates: Photocopy of Diploma and Form 137 (photocopy of transcript of records)
- Interview by a CACS Faculty Member
- Reservation and Processing Fee of Php 10,000 for Skills Program (non-refundable; applicable towards enrollment fee)