Diploma in Professional Culinary & Pastry Arts Program

The Diploma in Professional Culinary & Pastry Arts 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 and kitchen management skills.

 

HIGHEST TESDA ACCREDITED PROGRAM.

This program is a hands-on training series for students to gain proficiency in various skills needed to perform at a professional standard in a commercial kitchen. The students will also prepare buffets and be involved in actual functions.  The course culminates in the preparation of a degustation where the teams showcase their newly acquired skills for the CACS panel and distinguished guests.

 

LEARN THE CACS METHOD AND BECOME THE GLOBAL CHEF!

Our program ties in with outside practicum programs of 400 hours in Cebu and Manila. Enrolment includes 3 sets of uniforms, chef’s kit, manual and all ingredients to be used. After finishing all the requirements, each student will receive a Diploma and Basic Wine Stewardship Certificate and will merit 2 certifications from TESDA.

Our New Professional Program is integrated with the TESDA NC- II in COOKERY Assessment and the TESDA NC- II in BREAD & PASTRY PRODUCTION Assessment which are two of the main hurdles of prospective Chefs who want to work overseas. NO MORE HASSLE, WAITING, BUYING INGREDIENTS PRIOR TO THE ASSESSMENT. We will take care of everything!

 

NO HIDDEN CHARGES! Php 355,000.00

Enrolment includes a 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 Ingredients as well as 3 sets of Uniform consisting of a personalized Chef’s Jacket, Apron, Toque and Towel.

 

CLASS SYLLABUS

CUISINE SECTION

Day 1 – Orientation and Knife Skills

Day 2 – Meat Fabrication

Day 3 – Meat Fabrication 2

Day 4 – Pork Fabrication

Day 5 – Pork Fabrication 2

Day 6 – Poultry Fabrication

Day 7 – Poultry Fabrication 2

Day 8 – Lamb and Duck Fabrication

Day 9 – Variety Meats

Day 10 – Sausage, Pastrami, Ham

Day 11 – Fish and Seafood

Day 12 – Fish and Seafood 2

Day 13 – Stocks

Day 14 – Stocks 2

Day 15 – White Sauces

Day 16 – White Sauces 2

Day 17 – Brown Sauces

Day 18 – Brown Sauces 2

Day 19 – Egg based Sauces

Day 20 – Tomato Sauces

Day 21 – Infused Oils/Gravlax/Indian Cooking

Day 22 – Vegetable Cookery/Turkey Workshop

Day 23 – Salad/Salad Dressing

Day 24 – Culinary Midterm Exam

Day 25 – Market Day

Day 26 – Fruit and Vegetable Carving

Day 27 – Potato Cookery

Day 28 – Pasta Cookery

Day 29 – Rice Cookery

Day 30 – Legumes Cookery

Day 31 – Egg Cookery / Breakfast Eggs

Day 32 – International Cuisine Lecture

Day 33 – Asian Mother Cuisine

Day 34 – Asian Mother Cuisine 2

Day 35 – Asian Mother Cuisine 3

Day 36 – Cheese Day / Cheese Pairing

Day 37 – Menu Planning / Food Pairing

Day 38 – Italian

Day 39 – Spanish

Day 40 – Greek

Day 41 – Middle Eastern Cuisine

Day 42 – Spanish Tapas

Day 43 – Halal Cooking

Day 44 – Asian Cuisine: Thai

Day 45 – Asian Cuisine: Filipino

Day 46 – Asian Cuisine: Chinese

Day 47 – Asian Cuisine: Korean

Day 48 – Asian Cuisine: Vietnamese

Day 49 – Asian Cuisine: Japanese

Day 50 – Legacy Buffet

Day 51 – Basic Wine Lecture

Day 52 – Basic Wine Seminar

Day 53 – Basic Wine Seminar 2

Day 54 – Gastronomy Final Lecture

Day 55 – Market Basket

Day 56 – Market Basket 2

Day 57 – Market Basket Finals

Day 58 – Intro to Entrepreneurship Lecture

Day 59 – NC-II Assessment in Cookery

Day 60 – NC-II Assessment in Bread & Pastry Production

Day 61 – Institutional Products Application: Food Services

Day 62 – Institutional Products Application: Baking Company

Day 63 – Institutional Products Application: Baking Company 2

Day 64 – Basic Waitering Lecture

Day 65 – Repertoire Day

 

PASTRY SECTION

Day 1 – Intro to Pastry

Day 2 – Crepe’s

Day 3 – Crepe’s 2

Day 4 – Soufflés é s and Custards

Day 5 – Quick Breads / Breakfast Breads

Day 6 – Meringues and Piping

Day 7 – Petit Fours

Day 8 – Petit Fours 2

Day 9 – Pastry Dough / Quiche

Day 10 – Pastry Dough / Quiche 2

Day 11 – Pies and Tarts

Day 12 – Pies and Tarts 2. Quick Puff

Day 13 – Introduction to Yeast

Day 14 – Yeast Breads

Day 15 – Pastry Mid-Term Exam

Day 16 – Cakes / Mousses / Bavarians

Day 17 – Cakes / Mousses / Bavarians 2

Day 18 – Contemporary Cakes

Day 19 – Contemporary Cakes 2

Day 20 – Rolled Fondant

Day 21 – Individual Desserts

Day 22 – Individual Desserts 2

Day 23 – Individual and Contemporary Desserts 3

Day 24 – Individual and Contemporary Cooking Desserts 4

Day 25 – Ice Cream, Sorbets, Parfaits & Pastry Production Containers

Day 26 – Ice Cream, Sorbets, Parfaits & Application: Food Services  Containers 2

Day 27 – Introduction to Chocolate

Day 28 – Introduction to Chocolate 2

Day 29 – Plated Desserts: Demo & Lecture

Day 30 – Plated Desserts 2

Day 31 – Plated Desserts 3

Day 32 – Plated Desserts 4

Day 33 – Plated Desserts 5

Day 34 – Pastry Final Discussion / Workshop

Day 35 – Pastry Final Exam

 

 

REQUIREMENTS FOR ENROLLMENT

  1. Completed CACS Application Form
  2. Comprehensive Resume
  3. 4 pcs. passport photo, white background with collar
  4. Photocopy of Birth Certificate
  5. Certified true copy of Marriage contract (if married)
  6. 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)

  1. Good Moral Character Certificate or Letter of Recommendation from previous/current employer or teacher
  2. Interview by a CACS Faculty Member
  3. Reservation and Processing Fee of Php 20,000 for Professional Program (non-refundable; applicable towards enrollment fee)