Diploma in Culinary Arts and Kitchen Administration
<Class Schedules
THURSDAYS, FRIDAYS and SATURDAYS 7:00am to 12:00nn
Course Duration
14 Months / 56 Weeks
Course Subjects
The Food Service Industry; Food Safety and Sanitation; First Aid; Tools and Equipment Identification; Knife Skills; Butchery and Meat Fabrication; Palate Development and Taste Perception; Flavor Profiling; Basic Conversational French; Culinary Terminologies; Menus, Recipes and Cost Management; Base Stocks and Grand Sauces; Convenience Bases; Basic Cooking Principles; Culinary Nutrition; Understanding and Cooking: Soups; Meats and Game; Poultry and Game Birds; Fish and Shellfish; Vegetables; Potatoes, Legumes, Grains; Pasta and Other Starches; Salads and Salad Dressings; Sandwiches and Hors d’ oeuvres; Breakfast Preparations and Dairy Products; Charcuterie 1; Foundational Cuisine: European; Charcuterie 2; Asian Cuisine; Philippine Cuisine; Wine and Cheese Appreciation; Food and Wine Pairing; Plated Menu Assembly; Market Basket Cooking; Signature Cuisine; Simulations; Principles of Baking and Applied Mathematics; Yeast Products and Quick Breads; Laminates; American and European Type Cakes; Pies and Pastries; Frozen Desserts and Sauces; Chocolate Artistry; Internship program; Externship program.
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