CURRICULUM – The heart of your education.
A good culinary school must have a significant curriculum that focuses on equipping the learner with the necessary skills that will allow him / her to fulfill the demanding requirements of the profession. Our curriculum is built upon the principle that basic theories and skills must be learned prior to more complex ones. So whether it’s a Certificate course or a Professional Diploma program, our curriculum adapts a systematic progression of topics.
FACULTY – Your mentors.
The Institute’s core faculty is comprised of distinguished chefs and hospitality experts who are industry practitioners equipped with a minimum of six years of professional experience in management levels. Our teams are composed of Hot Kitchen Chefs, Cold Kitchen Chefs, Pastry Chefs, Wine Sommeliers, Master Mixologists, and Hotel Experts who have been professionally trained in some of the most prestigious institutions both here and abroad.
FACILITIES – Your battleground.
The school is equipped with a modern, state-of-the-art kitchen laboratory, a multimedia lecture room, a learning resource center, and simulation rooms for students to conduct various simulations on several food service set-ups.
COURSE HOURS – Your Culinary Units.
Also called student CONTACT HOURS. These are the actual number of hours a student spends inside the class room or a kitchen laboratory. Similar schools advertise their programs as a 2 or 3 month Certificate course or a 2-year professional Diploma program, and stretch the program content to make it seem like a lengthy and affordable course, but in reality, only provide the student with very limited student contact hours. Our curriculum was painstakingly designed to offer a substantial number of contact hours which the student needs to excel in his or her chosen field of study in a series of consecutive and comprehensive culinary training classes.
AFFORDABILITY – Your biggest concern.
Although other schools offer significant student contact hours, course fees can be very costly. At CIA, quality culinary education need not be expensive.