DIPLOMA IN PROFESSIONAL CULINARY & PASTRY ARTS WITH RESTAURANT OPERATION PROGRAM

The most innovative and up to date program providing the student with the latest hands-on fundamentals in Culinary and baking artistry and science while providing for important kitchen management skills and restaurant operations in the new competitive world of cuisine. The  course also seeks to provide the entrepreneur with a balance of culinary technique and practical restaurant operations knowledge in a real restaurant & catering system setting. Instructors are all certified and trained in the student-centered CACS method of instructor and are practicing industry consultants.

HIGHEST TESDA ACCREDITED PROGRAM. This program is a hands-on tuning series for students to gain proficiency in various skills needed to perform at professional standards in a commercial kitchen. The students will also prepare buffets and be involved in actual functions.

LEARN THE CACS METHOD AND BE THE GLOBAL CHEF! Our program is the only school with its own restaurant, catering, pastry and butchery outlets for its internship program of 600 hours and Externship or an outside practicum program of 400 hours. It is also the only program with the most widely used software hospitality system worldwide that gives its graduates a global edge. Enrollment includes 3 sets of uniforms, chef’s kit, manual and all ingredients to be used. After finishing all the requirements, each student will merit certifications from TESDA:

Aside from the diploma and a basic wine stewardship certificate from the Center for Asian Culinary Studies.

Our New Professional Program integrates in its program, the TESDA COOKERY NC II,  BREAD & PASTRY PRODUCTIONS NC II,  COMMERCIAL COOKING NCIII & COMMERCIAL COOKING NC IV ASSESSMENT which is one of the main requirements of all prospective chef’s who want to go abroad. NO MORE HASSLES, WAITING, BUYING INGREDIENTS PRIOR TO THE ASSESSMENT. We will take care of everything!

NC—II in Bread and Pastry Productions

NC—II in Cookery NC II

NC—III in Commercial Cooking

NC—IV in Commercial Cooking

NC—IV in Food & Beverage Services

 

                                                 CLASS SYLLABUS

CUISINE PART CUISINE PART
Day 1—Orientation/ Knife Skills Day 40— Pasta Cookery 2
Day 2—Basic Nutrition Day 41— Rice Cookery
Day 3—Basic French Day 42— Rice Cookery 2
Day 4—Intro to Gastronomy Day 43— Legumes Cookery
Day 5—Basic Culinary Math Day 44— Egg Cookery /Breakfast Eggs
Day 6— Sanitation Day 45— International Cuisine Lecture
Day 7— Meat Fabrication Day 46— Asian Mother Cuisine
Day 8— Meat Fabrication 2 Day 47— Asian Mother Cuisine 2
Day 9— Meat Fabrication 3 Day 48— Asian Mother Cuisine 3
Day 10— Pork Fabrication Day 49— Cheese Day/ Cheese Pairing
Day 11— Pork Fabrication 2 Day 50— Menu Planning/ Food Pairing
Day 12— Poultry Fabrication Day 51— Italian
Day 13— Poultry Fabrication 2 Day 52— Spanish
Day 14— Lamb and Duck Fabrication Day 53— Greek
Day 15— Lamb and Duck Fabrication 2 Day 54— Middle Eastern Cuisine
Day 16— Variety Meats Day 55— Spanish Tapas
Day 17— Sausage, Pastrami, Ham-Making Day 56— Halal Cooking
Day 18— Sausage, Pastrami, Ham Making 2 Day 57— Asian Cuisine: Thailand
Day 19— Fish and Seafood Day 58— Asian Cuisine: Filipino
Day 20— Fish and Seafood 2 Day 59— Asian Cuisine: Chinese
Day 21— Fish and Seafood 3 Day 60— Asian Cuisine: Korean
Day 22— Stocks Day 61— Asian Cuisine: Vietnam
Day 23— Stocks 2 Day 62— Asian Cuisine: Japanese
Day 24— White Sauces Day 63— Legacy Buffet
Day 25— White Sauces 2 Day 64— Basic Wine Lecture
Day 26— Brown Sauces Day 65— Basic Wine Seminar
Day 27— Brown Sauces 2 Day 66— Basic Wine Seminar 2
Day 28— Egg-based Sauce Day 67— Gastronomy Final Lecture
Day 29— Tomato Sauces Day 68— Market Basket
Day 30— Tomato Sauces 2 Day 69— Market Basket 2
Day 31— Infused Oils/Gravlax/Indian Cooking Day 70— Market Basket Finals
Day 32— Vegetable Cookery/ Turkey Workshop Day 71— Intro to Entrepreneurship: Lecture
Day 33— Salad/ Salad Dressing Day 72— NC—II Assessment in Commercial Cooking
Day 34— Culinary Midterm Exam Day 73— NC—II Assessment in Bread & Pastry Production
Day 35— Market Day Day 74— Institutional Products Application: Food Services
Day 36— Fruit and Vegetable Carving Day 75— Institutional Products Application: Baking Company
Day 37— Potato Cookery Day 76— Institutional Products Application: Baking Company 2
Day 38— Potato Cookery 2 Day 77— Basic Watering Lecture
Day 39— Pasta Cookery Day 78—Repertoire Day
 

PASTRY PART

 
Day 1— Intro to Pastry Day 21— Cakes/ Mousses/ Bavarians
Day 2— Crepes Day 22— Cakes/ Mousses/ Bavarians 2
Day 3— Crepes 2 Day 23— Cakes/ Mousses/ Bavarians 3
Day 4— Soufflés and Custards Day 24— Contemporary Cakes
Day 5— Soufflés and Custards 2 Day 25— Contemporary Cakes 2
Day 6— Quick Breads/ Breakfast Breads Day 26— Rolled Fondant
Day 7— Quick Breads/ Breakfast Breads 2 Day 27— Individual Desserts
Day 8— Meringues and Piping Day 28— Individual Desserts 2
Day 9— Meringues and Piping 2 Day 29— Individual and Contemporary Desserts 3
Day 10— Petit Fours Day 30— Individual and Contemporary Desserts 4
Day 11— Petit Fours 2 Day 31— Individual and Contemporary Desserts 5
Day 12— Petit Fours 3 Day 32— Ice cream, Sorbets, Parfaits & Containers
Day 13— Pastry Dough/ Quiche Day 33— Ice cream, Sorbets, Parfaits & Containers 2
Day 14— Pastry Dough/ Quiche 2 Day 34— Introduction to Chocolate
Day 15— Pies and Tarts Day 35— Introduction to chocolate 2
Day 16— Pies and Tarts 2, Quick Puff Pastry Day 36— Plated Desserts: Demo and Lecture
Day 17— Intro to Yeast Day 37— Plated Desserts 2
Day 18— Yeast Breads 2 Day 38— Plated Desserts 3
Day 19— Yeast Bread 3 Day 39— Plated Desserts 4
Day 20— Pastry Mid-term Exam Day 40— Plated Desserts 5
 

Restaurant Operations

Day 1 Introduction to food Service Day 41— Pastry Final Discussion / Workshop
Day 2  Customer Service Day 42— Pastry Final Exam
Day 3 Strategic Business Planning Day 9 Food Safety and Sanitation
Day 4 Menu Planning and Day 10 Leadership, Ethical Standards and Human
Day 5 Food Service Methods Day 11 Resource Management
Day 6 Recipe Costing and Pricing Methods Day 12  Food and Beverage Service