Now a Technical Education and Skills Development Authority Accredited Program!
National Certificate Level 2 Accreditation





Class Schedules

THURSDAYS, FRIDAYS, and SATURDAYS 2:00pm to 6:00pm




Course Description

This course aims to familiarize the student on the various fundamental knowledge and skills involved in the culinary arts. Intended for the novice or culinary enthusiast, the program intends to equip the learner with the necessary competencies that will allow him / her to fulfill the stringent requirements of the profession. This curriculum has a dual goal: understanding --- that is, the comprehension of cooking theory, of how to cook --- and performing --- that is, the mastery of a set of manual skills and the ability to apply them to a wide range of cooking styles and products.

Course Duration

8 weeks / 24 Sessions (96 contact hours)




Course Overview

This course is built upon the principle that basic theories and skills must be learned prior to more complex ones. Hence, this curriculum adapts a systematic progression of topics. The program begins with an introduction to the food service industry, followed by the principles of food safety and sanitation. The student will also be introduced to the various tools and equipment used in the kitchen, as well as basic cooking principles. Finally, the different aspects of mise en place will be discussed and practiced in a program that employs teaching methodologies grounded on learner-centered principles.




Course Subjects

The Food Service Industry; Safety and Sanitation; Equipment Identification; Ingredient Identification; Mise-en-Place; Planning and Organizing Production; Preliminary Cooking and Flavoring: Knife Skills; Basic Cooking Principles; Stocks and Soups; Sauces and Derivatives; Salads and Salad Dressings; Sandwiches; Starch Cookery; Vegetable Cookery; Set Menus; Tree-Point Plates; International Cuisine: Grand Buffet Preparation





Course Objectives

At the end of this course, the student is expected to:

  1. Understand the structure of food service institutions, particularly the organization of modern kitchens.

  2. Prevent food poisoning and food-borne diseases by exercising appropriate food safety and sanitation protocols in the kitchen.

  3. Understand the safe and efficient use of standard kitchen equipment.

  4. Familiarize himself / herself with various culinary ingredients and their market forms.

  5. Understand and apply the different cooking principles, including the various cooking methods, and the art of seasoning and flavoring.

  6. Understand and apply the techniques in production planning and organization, including knife skills, preliminary cooking and flavoring, and handling convenience foods.

  7. Execute various recipes for both hot kitchen and cold kitchen preparations and establish the fundamental requirements for a grand buffet preparation and standard banquet operations.

  8. Develop a sense of professionalism and a positive attitude toward the job through the immersion process.




Course Fee

Php 39,995.00




Course Inclusion

A copy of Professional Cooking 6th edition college version with the CulinarE-Companion CD-ROM containing hundreds of kitchen tested recipes and master formulas in a fullcolor hard-bound format.