The Intensive Professional Culinary & Pastry Arts Program.

The Intensive Professional Program is shorter but still thorough course comparable to CACS Manila’s Professional Program. Developed for Mindanao, the program prepares the students for professional entry into the food service industry.  This intensive program integrates classical and modern culinary techniques from the finest institutions abroad with kitchen management skills.  Students learn how to prepare soups, sauces, vegetables, entrees, breads, pastries and desserts.  They will learn how to identify, fabricate and portion meat, poultry, fish and shellfish.

The course will also provide the introductory skills on Asian and Halal cooking, wine appreciation, table service and back of the house operations.

This program is a hands-on training 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! The program has a required practicum training for 500 hours on actual restaurant condition. Enrollment includes 3 sets of uniforms, chef’s kit, manual and all ingredients to be used.

NO HIDDEN COSTS!

Contact Information:

Holiday Gym & Spa Complex F. Torres St. Davao City

Tel. No.

(082) 300-2227 

TelFax

(082) 300-2992

Email: cacsdvo@gmail.com

Look for

Joan P. Alfaro

CUISINE PART:

DAY 1: Orientation           

DAY 2: Meat Fabrication, Day 1

DAY 3: Meat Fabrication, Day 2

DAY 4: Pork Fabrication, Day 1

DAY 5: Poultry Fabrication, Day 2

DAY 6: Lamb and Duck Fabrication, Day 1

DAY 7: Variety Meats

DAY 8: Sausage, Pastrami and Ham-Making

DAY 9: Fish and Seafoods, Day 1

DAY 10: Fish and Seafoods, Day 2

DAY 11: Stocks

DAY 12: White Sauces

DAY 13: Brown Sauces

DAY 14: Egg-based Sauces

DAY 15: Tomato Sauces

DAY 16: Infused Oils / Gravlax Indian Cooking

DAY 17: Vegetable Cookery / Turkey Workshop

DAY 18: Salad / Salad Dressings

DAY 19: Culinary Mid-Term Exam

DAY 20: Market Day

DAY 21: Potato Cookery

DAY 22: Pasta Cookery

DAY 23: Rice Cookery

DAY 24: Legumes Cookery

DAY 25: Egg Cookery / Breakfast Eggs

DAY 26: Asian Mother Cuisine

DAY 27: Asian Mother Cuisine

DAY 28: Cheese Day / Menu Planning

DAY 29: International Cuisine: Italian

DAY 30: International Cuisine: Greek

DAY 31: International Cuisine: Halal

DAY 32: Asian Cuisine: Thai

DAY 33: Asian Cuisine: Vietnam

DAY 34: Asian Cuisine: Japanese

DAY 35: Asian Cuisine: Korean

DAY 36: Asian Cuisine: Japanese, Filipino & Malay

DAY 37: Basic Wine Seminar

DAY 38: Basic Wine Seminar, Day 2

DAY 39: Legacy Buffet

DAY 40: Western Market Basket

DAY 41: Asian Market Basket

DAY 42: Institutional Products Application: Foodservices

DAY 43: Institutional Products Application: Baking Company

DAY 44: Institutional Product Application: Actron Day

DAY 45: Repertoire

PASTRY PART:

DAY 1: Intro to Pastry

DAY 2: Crepes

DAY 3: Souffles and Custards

DAY 4: Quickbreads / Breakfast Breads

DAY 5: Meringues and Piping

DAY 6: Petit Fours

DAY 7: Petit, Fours, Day 2

DAY 8: Pastry Dough

DAY 9: Pies and Tarts

DAY 10: Quick Puff Pastry / Intro to Yeast

DAY 11: Yeast Breads, Day 2

DAY 12: Pastry Mid-Term Exam

DAY 13: Cakes / Mousses / Bavarians

DAY 14: Cakes / Mousses / Bavarians, Day 2

DAY 15: Contemporary Cakes

DAY 16: Rolled Fondant

DAY 17: Individual Desserts

DAY 18: Individual and Contemporary Desserts

DAY 19: Individual and Contemporary Desserts, Day 2

DAY 20: Ice Cream, Sorbets and Containers

DAY 21: Intro to Chocolates

DAY 22: Plated Desserts: Demo and Lecture

DAY 23: Plated Desserts, Day 2

DAY 24: Plated Desserts, Day 3

DAY 25: Pastry Final Discussion / Workshop

DAY 26: Pastry Final Exam

Requirements for enrollment:

1.Filled-out CACS Application Form

2.Comprehensive Resume with 2X2 photo.

3.Minimum educational requirement: High School Graduate

4.Photocopy of Birth Certificate

5. For High School Graduates: Form 138

(photocopy of High Report Card and updated Form 137 (photocopy of Transcript of Records)

For College Undergraduates: Form 138

(photocopy of High Report Card and updated Form 137 (photocopy of Transcript of Records)

For College Graduates: Certified True Copy of Diploma and Form 137 (Photocopy of Transcript)

6.Good Moral Character Certificate or Letter of Recommendation from Previous/Current Employer or Teacher

7.Interview with CACS faculty member

Full Time Programs

Short Courses