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).

Professional Program Syllabus

  • 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, Day 2
  • Day 9 – Meat Fabrication, Day 3
  • Day 10 – Pork Fabrication
  • Day 11 – Pork Fabrication, Day 2
  • Day 12 – Poultry Fabrication
  • Day 13 – Poultry Fabrication, Day 2
  • Day 14 – Lamb and Duck Fabrication
  • Day 15 – Lamb and Duck Fabrication, Day 2
  • Day 16 – Variety Meats
  • Day 17 – Sausage, Pastrami and Ham-Making
  • Day 18 – Sausage, Pastrami and Ham-Making, Day 2
  • Day 19 – Fish and Seafoods
  • Day 20 – Fish and Seafoods, Day 2
  • Day 21 – Fish and Seafoods, Day 3
  • Day 22 – Stocks
  • Day 23 – Stocks, Day 2
  • Day 24 – White Sauces
  • Day 25 – White Sauces, Day 2
  • Day 26 – Brown Sauces
  • Day 27 – Brown Sauces, Day 2
  • Day 28 – Egg-based Sauces
  • Day 29 – Tomato Sauces
  • Day 30 – Tomato Sauces, Day 2
  • Day 31 – Infused Oils / Gravlax / Indian Cooking
  • Day 32 – Vegetable Cookery / Turkey Workshop
  • Day 33 – Salad / Salad Dressings
  • Day 34 – Culinary Mid-Term Exam
  • Day 35 – Market Day
  • Day 36 – Fruit and Vegetable Carving
  • Day 37 – Potato Cookery
  • Day 38 – Potato Cookery, Day 2
  • Day 39 – Pasta Cookery
  • Day 40 – Pasta Cookery, Day 2
  • Day 41 – Rice Cookery
  • Day 42 – Rice Cookery, Day 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, Day 2
  • Day 48 – Asian Mother Cuisine, Day 3
  • Day 49 – Cheese Day / Cheese Pairing
  • Day 50 – Menu Planning / Food Pairing
  • Day 51 – International Cuisine : Italian
  • Day 52 – International Cuisine : Spanish
  • Day 53 – International Cuisine : Greek
  • Day 54 – International Cuisine : Middle Eastern Cuisine
  • Day 55 – International Cuisine: Spanish Tapas
  • Day 56 – International Cuisine: Halal Cooking
  • Day 57 – Asian Cuisine: Thailand
  • Day 58 – Asian Cuisine: Filipino
  • Day 59 – Asian Cuisine: Chinese
  • Day 60 – Asian Cuisine: Korean
  • Day 68 – Market Basket
  • Day 69 – Market Basket
  • 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– In0stitutional Products Application: Baking Company, Day 2
  • Day 79 – Introduction to food service
  • Day 81 – Strategic Business Planning
  • Day 83 – Food Service Methods
  • Day 85 – Basic Restaurant accounting POS
  • Day 87 – Food Safety and Sanitation
  • Day 89 – Resource Management
  • Day 90-Food & Beverage Service

*Catering Planning
*NCIII Assessment in Commercial Cooking
*NCIV Assessment in Commercial Cooking

Pastry Part

  • Day 1 – Intro to Pastry
  • Day 2 – Crepes
  • Day 3 – Crepes Day 2
  • Day 4 – Souffles and Custards
  • Day 5 – Soufflés and Custards, Day 2
  • Day 6 – Quick breads / Breakfast Breads
  • Day 7 – Quick breads / Breakfast Breads,
  • Day 8 – Meringues and Piping
  • Day 9 – Meringues and Piping, Day 2
  • Day 10 – Petit Fours
  • Day 11 – Petit Fours, Day 2
  • Day 12 – Petit Fours, Day 3
  • Day 13 – Pastry Dough / Quiche
  • Day 14 – Pastry Dough / Quiche, Day 2
  • Day 15 – Pies and Tarts
  • Day 16 – Pies and Tarts, Day 2 / Quick Puff Pastry
  • Day 17 – Intro to Yeast
  • Day 18 – Yeast Breads, Day 2
  • Day 19 – Yeast Breads, Day 3
  • Day 20 – Pastry Mid-Term Exam
  • Day 21 – Cakes / Mousses / Bavarians
  • Day 22 – Cakes / Mousses / Bavarians,
  • Day 23 – Cakes / Mousses / Bavarians,
  • Day 24 – Contemporary Cakes
  • Day 25 – Contemporary Cakes, Day 2
  • Day 26 – Rolled Fondant
  • Day 27 – Individual Desserts
  • Day 28 – Individual Desserts, Day 2
  • Day 29 – Individual and Contemporary Desserts, Day 3
  • Day 30 – Individual and Contemporary Desserts, Day 4
  • Day 31 – Individual and Contemporary Desserts, Day 5
  • Day 32 – Ice Cream, Sorbets, Parfaits & Containers
  • Day 33 – Ice Cream. Sorbets, Parfait & Containers, Day 2
  • Day 34 – Introduction to Chocolate
  • Day 36 – Plated Desserts: Demo and Lecture
  • Day 37 – Plated Desserts, Day 2
  • Day 38 – Plated Desserts, Day 3
  • Day 39 – Plated Desserts, Day 4
  • Day 40 – Plated Desserts, Day 5
  • Day 41 – Pastry Final Discussion / Workshop
  • Day 42 – Pastry Final Exam

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