Culinary Arts 3 program brings student to a higher level of Culinary Education as their last step in completion for culinary arts diploma of “Chef de Cuisine”. It is an intensive training by molding the students to be fully equipped into an international culinary standard and to become a globally competitive Overseas Filipino Workers in hospitality and food service industry.
1. Module: Meat, Meat Processed Products & Cold Cuts -100 hour
2. Module: Poultry and Game - 100 hours
3. Module: Fish and Mollusks/ Shellfish - 100 hours
4. Module: Cakes, Cookies and Pastries - 100 hours
5. Module: Frozen Desserts and Sauces - 100 hours
6. Module: Cheese and Appetizer/Starters - 100 hours
Saturday Classes (1/2day) = 48 hours
Total: 528 hours - in 12 weeks
| 264 Hours Theoretical Lessons ( Lecture) |
264 Hours Practical Lessons (Laboratory) |
|---|---|
* Air-Conditioned Class Rooms * Modern Equipments for Modern Learning * Certified European Chef Instructors * Updated Educational Materials |
* Individual Complete Set of Chef tools * One-on-One Working Station * Direct Foreign Chef Supervision * Sanitation and Safety * The Only MODERN KITCHEN IN NEGROS ISLAND |
1.) Fundamentals of butchery
2.) Various cooking methods for Meat
3.) Variety meats and its products
4.) Identification on the types of meat cuts and variety meats using commonly accepted foodservice terms.
5.) Methods and application in processing meat and its products.
6.) Meat production into different types of menu.
1.) Various methods of Cooking Poultry and Game
2.) Production of different cooked/baked poultry and game dishes and products.
3.) Specializing cooking methods for poultry and game
1.) Various cooking methods for sea water and fresh water fishes.
2.) Producing a variety of innovative ideas from preparation to cooking of marine products.
3.) Shellfish/Crustaceans/Mollusks processing and cooking.
1.) Various baking methods for cakes, cookies and pastries
2.) Updating skills from CA204
1.) Salads
2.) Dessert Egg Cookery
3.) Sweets made of rice and other types of starches
4.) Various cream dessert products
5.) Methods of producing frozen desserts
6.) Jellies and other all types of sweet frozen desserts
1.) Preparation of various cheese preparation and dishes
2.) Hot cheese dishes
3.) Methods and application of serving cheese
