Diploma in Professional Culinary Arts Course
LPU Culinary Institute (LCI)

(Tuition fee is not stated)
1-2 years

Course Description


DIPLOMA IN PROFESSIONAL CULINARY ARTS PROGRAM

“From zero to a competency that will enable you to cross the thresholds of the professional culinary world with confidence”

Those intending to take our Diploma Programs will enjoy the privilege and distinction of having to ingest our well designed programs incorporating a progressive approach to education such as:

 

  • Student Centered Education
  • Focused Teaching
  • Integrated Learning
  • Learning through Various Activities
  • Tasks-based Instruction
  • Resulting to In-depth Learning and Retention
  • Authentic Assessment and Evaluation

All our students will take part daily in the expressive arts of culinary education through hands-on activities that will include discovery, guided play, student-led activity, group learning, daily mini achievements and critique and tasting at the end of each session which encourages productive leisure, thus deepening the impression of the learned activity and increasing recall.

COURSE OUTLINE

MODULE 1:        Students take classes in short and concise fundamental courses that will provide one with the concept, language and theoretical foundation.
 
Course 1            Professional Chef:
                         Introduction to the Profession / Intro to Professional Cooking
                         Culinary Math: Menu, Recipe and Planning
                         Food Safety, Hygiene and Sanitation
 
Course 2            Cooking Essential:
                         Product Identification: Fruits and Vegetables, Herbs & Spices,Condiments.
                         Butchery: Identification and Fabrication- Pork, Beef, Poultry
                         Fish Mongery: Identification and Fabrication – Fish and Shellfish Knife cuts
 
MODULE 2:       Students are immersed into doable foundation cooking courses that will help  one get a solid base of the subjects in-depth learning; promoting his/her growing
                         confidence level in the budding art and discipline.
 
Course 3            Stocks, Soups, & Sauces:
                         Stocks: White Chicken Stock, Fish stock, Vegetable stock, Brown stock
                         Soup: Clear Soup, Thick Soup
                         Sauces: White Sauce, Brown Sauce, Butter Sauce, Red Sauce
 
Course 4           Pasta, Grains & Potato:
                        Pasta: Fresh Pasta
                        Grains: Rice and other grains
                        Potato: Baked, Fried, Sautéed, Boiled, Roasted
 
Course 5           Cooking Method-Dry Heat Techniques:
                        Roasting, Grilling, Sautéing, Pan and Deep Frying
 
Course 6           Cooking Method-Moist Heat Techniques:
                        Poaching, Steaming, Combination
 
Course 7           Food Presentation, Garnish & Plating
                        Comprehensive Exam:
                        Practical: Knife skills and Set Menu
                        Written Exam
 
MODULE 3:      Students will learn principle studies into expansive culinary world that will provide them a broad understanding of the industry and the art.
 
Course 8           Breakfast Food Principles:
                        Egg Cookery
                        Breakfast Preparation
                        Culinary Application (Simulation)
 
Course 9          Garde Manger & Charcuterie:
                       Terrines & Pates, Rillettes
                       Salad & Salad Dressing
                       Canapés, Aspic & Chaud-froid
                       Sausage Making
                       Culinary Application (Simulation)
 
Course 10        Culinary Nutrition
 
Course 11        Restaurant Service Operation:
                       Intro to Dining Operation
                       Intro to Bar Operation
                       Wine Appreciation
 
MODULE 4:    Students will be exposed to a smorgasbord of interdisciplinary cooking majors exposing one to the different cuisines of the world including several pioneering classes.                       And eventually, put all of these learnings into concrete actions as they try to simulate real restaurant scenarios from service to kitchen operation
                     and managerial functions that includes menu planning, costing and implementation.
 
Course 12      Filipino Cuisine:
                     Luzon, Visayas, Mindanao
 
Course 13     Asian Cuisine & Fruit and Vegetable Carving:
                    Chinese, Japanese, Korean, Thai, Vietnamese, Singaporean
                    Advance Culinary Application (Simulation)
 
Course 14     Mediterranean, Middle Eastern & Indian Cuisine
Course 15     Pan American Cuisine
                    Advance Culinary Application (Simulation)
 
MODULE 5:  This phase will afford the student an introduction to high-level, classical culinary skills. While on one end, he/she will be exposed to the latest culinary application of the                     world. And once again, put all of these learning’s into concrete actions in a restaurant simulation activity.
 
Course 16     Baking & Pastry Fundamentals
 
Course 17     French Cuisine
 
Course 18     European Cuisine:
                    Spanish, Italian, German, Austrian
 
Course 19     Current Trends
                    Advance Culinary Application (Simulation)
 
Course 20     Entrepreneurship
 
Course 21     Supervised Training (Immersion) (300hours)
               
MODULE 6:    Bridging theory and practice, as well incorporating the disciplines of professional work attitude, all LPU CI students are immersed in 900 hours of well managed
                      externship program with an affiliate training Institution.
 
Course 22      Comprehensive Exam 2: (Practical Exam)
                     Written and Practical
 
Course 23     Externship (900hours)

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