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:

Aside from the diploma and a basic wine stewardship certificate from the Center for Asian Culinary Studies.

Our New Professional Program integrates in its program, the TESDA COOKERY NC II, BREAD & PASTRY PRODUCTIONS NC II, COMMERCIAL COOKING NCIII & COMMERCIAL COOKING NC IV ASSESSMENT which is one of the main requirements of all prospective chef’s who want to go abroad. NO MORE HASSLES, WAITING, BUYING INGREDIENTS PRIOR TO THE ASSESSMENT. We will take care of everything!

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NC—II in Bread and Pastry Productions

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NC—II in Cookery NC II

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NC—III in Commercial Cooking

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NC—IV in Commercial Cooking

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NC—IV in Food & Beverage Services

Class Syllabus

Cuisine Part

  • Day 1—Orientation/ Knife Skills
  • Day 2—Basic Nutrition
  • Day 3—Basic French
  • Day 4—Intro to Gastronomy
  • Day 5—Basic Culinary Math
  • Day 6— Sanitation
  • Day 7— Meat Fabrication
  • Day 8— Meat Fabrication 2
  • Day 9— Meat Fabrication 3
  • Day 10— Pork Fabrication
  • Day 11— Pork Fabrication 2
  • Day 12— Poultry Fabrication
  • Day 13— Poultry Fabrication 2
  • Day 14— Lamb and Duck Fabrication
  • Day 15— Lamb and Duck Fabrication 2
  • Day 16— Variety Meats
  • Day 17— Sausage, Pastrami, Ham-Making
  • Day 18— Sausage, Pastrami, Ham Making 2
  • Day 19— Fish and Seafood
  • Day 20— Fish and Seafood 2
  • Day 21— Fish and Seafood 3
  • Day 22— Stocks
  • Day 23— Stocks 2
  • Day 24— White Sauces
  • Day 25— White Sauces 2
  • Day 26— Brown Sauces
  • Day 27— Brown Sauces 2
  • Day 28— Egg-based Sauce
  • Day 29— Tomato Sauces
  • Day 30— Tomato Sauces 2
  • Day 31— Infused Oils/Gravlax/Indian Cooking
  • Day 32— Vegetable Cookery/ Turkey Workshop
  • Day 33— Salad/ Salad Dressing
  • Day 34— Culinary Midterm Exam
  • Day 35— Market Day
  • Day 36— Fruit and Vegetable Carving
  • Day 37— Potato Cookery
  • Day 38— Potato Cookery 2
  • Day 39— Pasta Cookery
  • Day 40— Pasta Cookery 2
  • Day 41— Rice Cookery
  • Day 42— Rice Cookery 2
  • Day 43— Legumes Cookery
  • Day 44— Egg Cookery /Breakfast Eggs
  • Day 45— International Cuisine Lecture
  • Day 46— Asian Mother Cuisine
  • Day 47— Asian Mother Cuisine 2
  • Day 48— Asian Mother Cuisine 3
  • Day 49— Cheese Day/ Cheese Pairing
  • Day 50— Menu Planning/ Food Pairing
  • Day 51— Italian
  • Day 52— Spanish
  • Day 53— Greek
  • Day 54— Middle Eastern Cuisine
  • Day 55— Spanish Tapas
  • Day 56— Halal Cooking
  • Day 57— Asian Cuisine: Thailand
  • Day 58— Asian Cuisine: Filipino
  • Day 59— Asian Cuisine: Chinese
  • Day 60— Asian Cuisine: Korean
  • Day 61— Asian Cuisine: Vietnam
  • Day 62— Asian Cuisine: Japanese
  • Day 63— Legacy Buffet
  • Day 64— Basic Wine Lecture
  • Day 65— Basic Wine Seminar
  • Day 66— Basic Wine Seminar 2
  • Day 67— Gastronomy Final Lecture
  • Day 68— Market Basket
  • Day 69— Market Basket 2
  • Day 70— Market Basket Finals
  • Day 71— Intro to Entrepreneurship: Lecture
  • Day 72— NC—II Assessment in Commercial Cooking
  • Day 73— NC—II Assessment in Bread & Pastry Production
  • Day 74— Institutional Products Application: Food Services
  • Day 75— Institutional Products Application: Baking Company
  • Day 76— Institutional Products Application: Baking Company 2
  • Day 77— Basic Watering Lecture
  • Day 78—Repertoire Day

Pastry Part

  • Day 1— Intro to Pastry
  • Day 2— Crepes
  • Day 3— Crepes 2
  • Day 4— Soufflés and Custards
  • Day 5— Soufflés and Custards 2
  • Day 6— Quick Breads/ Breakfast Breads
  • Day 7— Quick Breads/ Breakfast Breads 2
  • Day 8— Meringues and Piping
  • Day 9— Meringues and Piping 2
  • Day 10— Petit Fours
  • Day 11— Petit Fours 2
  • Day 12— Petit Fours 3
  • Day 13— Pastry Dough/ Quiche
  • Day 14— Pastry Dough/ Quiche 2
  • Day 15— Pies and Tarts
  • Day 16— Pies and Tarts 2, Quick Puff Pastry
  • Day 17— Intro to Yeast
  • Day 18— Yeast Breads 2
  • Day 19— Yeast Bread 3
  • Day 20— Pastry Mid-term Exam
  • Day 21— Cakes/ Mousses/ Bavarians
  • Day 22— Cakes/ Mousses/ Bavarians 2
  • Day 23— Cakes/ Mousses/ Bavarians 3
  • Day 24— Contemporary Cakes
  • Day 25— Contemporary Cakes 2
  • Day 26— Rolled Fondant
  • Day 27— Individual Desserts
  • Day 28— Individual Desserts 2
  • Day 29— Individual and Contemporary Desserts 3
  • Day 30— Individual and Contemporary Desserts 4
  • Day 31— Individual and Contemporary Desserts 5
  • Day 32— Ice cream, Sorbets, Parfaits & Containers
  • Day 33— Ice cream, Sorbets, Parfaits & Containers 2
  • Day 34— Introduction to Chocolate
  • Day 35— Introduction to chocolate 2
  • Day 36— Plated Desserts: Demo and Lecture
  • Day 37— Plated Desserts 2
  • Day 38— Plated Desserts 3
  • Day 39— Plated Desserts 4
  • Day 40— Plated Desserts 5

Restaurant Operations

  • Day 1 Introduction to food Service
  • Day 2 Customer Service
  • Day 3 Strategic Business Planning
  • Day 4 Menu Planning and
  • Day 5 Food Service Methods
  • Day 6 Recipe Costing and Pricing Methods
  • Day 41— Pastry Final Discussion / Workshop
  • Day 42— Pastry Final Exam
  • Day 9 Food Safety and Sanitation
  • Day 10 Leadership, Ethical Standards and Human
  • Day 11 Resource Management
  • Day 12 Food and Beverage Service

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