DIPLOMA IN PROFESSIONAL CULINARY AND PASTRY ARTS PROGRAM
12 MONTHS & 14 MONTHS
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:
Bread and Pastry Production NC II
Cookery NC II
Commercial Cooking NC III
Commercial Cooking NC IV
Food and Beverage Services NC IV
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