DIPLOMA IN PROFESSIONAL CULINARY & PASTRY ARTS

This program prepares you for your entry into the food service industry. It integrates classical and modern culinary methods from the finest institutions abroad that will enable you to perform  seamlessly in a professional commercial kitchen.

Program  includes Preparation of soups, sauces and stocks; Fabrication  of meat , poultry  and sea food; Egg, potato, pasta and rice cookery; International and Asian cuisine; Menu Planning, Food and wine pairing, Wine appreciation, Cake making and Decorating; Pastries, breads and chocolate, ice cream; Classical and modern dessert making; Buffet and Degustation preparation; Classical  and modern culinary and pastry techniques; Institutional products and cookery

CLASS SYLLABUS

            CUISINE PART                                                                          CUISINE PART
Day 1—Orientation/ Knife Skills                                         Day 24—Culinary Midterm Exam
Day 2— Meat Fabrication                                                     Day 25— Market Day
Day 3— Meat Fabrication 2                                                  Day 26— Fruit and Vegetable Carving
Day 4— Pork Fabrication                                                      Day 27— Potato Cookery
Day 5— Pork Fabrication 2                                                   Day 28— Pasta Cookery
Day 6— Poultry Fabrication                                                 Day 29— Rice Cookery
Day 7— Poultry Fabrication 2                                              Day 30— Legumes Cookery
Day 8— Lamb and Duck Fabrication                                 Day 31— Egg Cookery /Breakfast Eggs
Day 9— Variety Meats                                                           Day 32— International Cuisine Lecture
Day 10— Sausage, Pastrami, Ham Making                       Day 33— Asian Mother Cuisine 1
Day 11— Fish and Seafood                                                    Day 34— Asian Mother Cuisine 2
Day 12 —- Fish and Seafood 2
Day 13— Stocks                                                                       Day 35— Cheese Day/ Cheese Pairing
Day 14— Stocks 2                                                                    Day 36— Menu Planning/ Food Pairing
Day 15— White Sauces                                                          Day 37— Italian
Day 16— White Sauces 2                                                       Day 38— Spanish
Day 17— Brown Sauces                                                         Day 39— Greek
Day 18— Brown Sauces 2                                                      Day 40— Middle Eastern Cuisine
Day 19— Egg-based Sauce                                                    Day 41— Spanish Tapas
Day 20— Tomato Sauces                                                      Day 42— Halal Cooking
Day 21— Infused Oils/Gravlax/Indian Cooking              Day 43— Asian Cuisine: Thailand
Day 44— Asian Cuisine: Filipino
Day 22— Vegetable Cookery/ Turkey Workshop            Day 45— Asian Cuisine: Chinese
Day 23— Salad/ Salad Dressing                                          Day 46— Asian Cuisine: Korean
Day 47— Asian Cuisine: Vietnam
Day 48— Asian Cuisine: Japanese

               CUISINE PART                                                          PASTRY PART
Day 49— Legacy Buffet                                                        Day 14— Yeast Breads 2
Day 50— Basic Wine Lecture                                              Day 15— Pastry Mid-term Exam
Day 51— Basic Wine Seminar                                             Day 16— Cakes/ Mousses/ Bavarians
Day 52— Basic Wine Seminar 2                                         Day 17— Cakes/ Mousses/ Bavarians 2
Day 53— Gastronomy Final Lecture                                 Day 18— Contemporary Cakes
Day 54— Asian Market Basket                                           Day 19— Contemporary Cakes 2
Day 55—  Western Market Basket 2                                  Day 20— Rolled Fondant
Day 56— Market Basket Finals                                          Day 21— Individual Desserts
Day 57— Intro to Entrepreneurship: Lecture                 Day 22— Individual Desserts 2
Day 58— NC—II Assessment in                                         Day 23— Individual and Contemporary Desserts 3
Commercial Cooking
Day  59— NC—II Assessment in Bread
& Pastry Production
Day 60— Institutional Products                                    Day 24— Individual and Contemporary Desserts 4
Application: Food Services

Day 61— Institutional Products                                    Day 25— Ice cream, Sorbets, Parfaits & Containers
Application: Baking Company

Day 62— Institutional Products                                    Day 26— Ice cream, Sorbets, Parfaits & Containers 2
Application: Baking Company 2
Day 63— Basic Watering Lecture                                  Day 27— Introduction to Chocolate
Day 64—Repertoire Day                                                  Day 28— Introduction to chocolate 2

              PASTRY PART                                                Day 29— Plated Desserts: Demo and Lecture
Day 1— Intro to Pastry                                                     Day 30— Plated Desserts 2
Day 2— Crepes                                                                   Day 31— Plated Desserts 3
Day 4— Soufflés and Custards                                        Day 32— Plated Desserts 4
Day 5— Quick Breads/ Breakfast Breads                     Day 33— Plated Desserts 5
Day 6— Meringues and Piping                                       Day 34— Pastry Final Discussion / Workshop
Day 7— Petit Fours                                                           Day 35— Pastry Final Exam
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 Pastry
Day 13— Intro to Yeast

 

Inclusions:
Chef’s Kit (Basic Chef’s Tool), Manuals, 3 sets of Uniforms Jacket, Apron, Toque and Handkerchief) and  ALL INGREDIENTS!

 

PAYMENT SCHEME:

DIPLOMA IN PROFESSIONAL FOR COOKING & PASTRY ARTS

Php 380,000.00

PLAN A –  FULL PAYMENT (CASH OR CHECK)  

WITH 10% DISCOUNT— Php 342,000.00

FULLPAYMENT (CARD)

WITH 5% DISCOUNT—Php361,000.00

PLAN B Php190,00 DP upon enrollment, Php 63,334.00

MONTHLY FOR 3 MONTHS With Post Dated Checks  

PLAN C Php 70,934 DP upon enrollment, and 5MONTHS PAYMENT OF Php70,934.00 With Post Dated Checks         

PLAN D Php56,050 DP upon enrollment, and 7MONTHS PAYMENT OF Php56,050 With Post Dated Checks