Certificate Program in Cooking & Baking Skills

This hands-on series is intended for kitchen enthusiasts of all ages who have tight schedules but would like to acquire the necessary basic skills, tools and techniques that will enable them to enhance their careers or enter a more lucrative world of recreational and even, professional cooking and baking.

Get All the Necessary Skills You Need

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Center for Asian Culinary Studies

Lessons cover all areas of basic kitchen skills; meat, fish, poultry and seafood fabrication; vegetables; pasta and other starch accompaniments and internationally accepted standards for baking. Menu planning and wine appreciation is also part of the program.

This series will culminate with a lunch buffet prepared by the students.

The short but intense 20-day, 28 session course will be handled by top chef-restaurateurs and consultants and will be limited to 25 students.

Classes are either once or twice a week, from 9am to 4pm.

Enrollment fee includes 1 set of chef’s uniform, manual, chef’s kit, and all the ingredients throughout the course. NO HIDDEN CHARGES!

Skills Program Course Plan

Day 1 - Basic Culinary French

Day 2 - Basic Kitchen Skills, Vegetables / Salads and Dressings /

Egg Cookery and Egg Based Sauces

Day 3 - Stocks / Soups

Day 4 - Stocks / Sauces

Day 5 - Beef Fabrication

Day 6 - Pork and Lamb Fabrication / Variety Meats