The Professional Program prepares 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.
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. TESDA Certified, each student who will complete the requirements of the course and gain its competencies will be given a NC-IV in Commercial Cooking Certification (The Highest TESDA Certification) and Bread and Pastry Production NC-II (Currently the highest pastry production certification awarded in the Philippines).

Program Syllabus

Culinary Part

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

Pastry Part

  • Day 1 Introduction to Pastry
  • Day 2 Crepes
  • Day 3 Souffles and Custards
  • Day 4 Quick Breads / Breakfast Breads
  • Day 5 Meringues and Piping
  • Day 6 Petit Four
  • Day 7 Petit Four 2
  • Day 8 Pastry Dough/Quiche
  • Day 9 Pastry Dough/Quiche 2
  • Day 10 Pies and Tarts 2/ Quick Puff Pastry
  • Day 10 Pies and Tarts 2/ Quick Puff Pastry
  • Day 11 Introduction to Yeast
  • Day 12 Yeast Bread 2
  • Day 13 Pastry Midterm Examination
  • Day 14 Cakes/Mousses/Bavarians
  • Day 15 Cakes/Mousses/Bavarians 2
  • Day 16 Contemporary Cakes
  • Day 17 Contemporary Cakes 2
  • Day 18 Rolled Fondant
  • Day 19 Individual Desserts
  • Day 20 Individual Desserts 2
  • Day 21 Individual and Contemporary Desserts 3
  • Day 22 Individual and Contemporary Desserts 4
  • Day 23 Ice Cream/ Sorbet/ Parfait and Containers
  • Day 24 Introduction to Chocolate
  • Day 25 Plated Desserts Demo and Lecture
  • Day 26 Plated Desserts 2
  • Day 27 Plated Desserts 3
  • Day 28 Pastry Final Discussion
  • Day 29 Pastry Final Examination

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