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Table Settings

The table should have a centerpiece that performs a solely decorative function. If an informal dinner is being served that will fill the available places at the table, care should be taken to make the centerpiece not too large so that there will be sufficient room to place serving dishes.

However, at a formal dinner in Europe, the centerpiece may be huge and, including candles, may extend the full length of the table. Centerpieces should be of low height, so as not to obstruct visibility of diners' faces.

Dumaguete Academy for Culinary Arts International

Noblefranca Str.
Cor. Rizal Boulevard
Dumaguete City, 6200, Negros Oriental

Mobile: +63-9173009708
Phone: +63 35-4224080

info@daca-international.com
www.daca-international.com

	Cocktails
Code:	SC 460
Duration (hours):	12 hours in 2 days
Cost:	PHP 2,000 PER DAY

This course provides the student with the ability to learn and prepare standard cocktail recipes ranging from classics to trendy. Skills such as stirring, shaking, building and layering are a focal point in learning the technical skills. In addition, students learn ‘Craft’ and service skills such as proper bar etiquette, steps of service and engaging a guest. Students increase their knowledge of bartending and product knowledge through a series of lab demonstrations.

	Coffee and Tea
Code:	SC 461
Duration (hours):	18 hours in 3 days
Cost:	PHP 1,500 PER DAY

This program deals with those techniques for the beginner. It covers espresso machines and their components, the care and maintenance of machines and associated types of equipment, the different types of coffee which are popular to all coffee drinkers and how they are made.

It also looks at how coffee is grown, why and how it is roasted, the grinding of the coffee beans and adjusting the grind to deliver the right doses for various types of coffee, how to determine whether extraction is occurring as it should for optimum results, frothing and pouring milk, and the correct types of crockery and glassware to use for different coffee type.

In the second course you will expand on your Basics tea experience. A more in depth study of teas and tisanes, including what influence the origin of the tea (Africa, Indian Sub-continent, the Far East) and the production methods used, have on the individual characteristics of each tea.

	Dining Service
Code:	SC 462
Duration (hours):	18 hours in 3 days
Cost:	PHP 1,500 PER DAY

This course focuses on the dining experience; in the classroom, students will learn the basic skills of dining etiquette from casual restaurants to a fine dining. In addition, students learn how to critique all aspects of a dining experience. This knowledge is then applied to one, separate dining experience within the restaurant industry. Through these experiences, the students will learn on how to conduct themselves in a professional dining environment.

	Appetizer and Garnishing
Code:	SC 463
Duration (hours):	18 hours in 3 days
Cost:	PHP 1,500 PER DAY

This course provides the students how to prepare various types of hors-d’oeuvres as well as appetizers and decorations for formal and informal parties using pastry, tempura, seafood, and specialty meats. It enhances individual’s creativity on different edible products into art.

	Modern Table Service
Code:	SC 464
Duration (hours):	18 hours in 3 days
Cost:	PHP 2,000 PER DAY

This course provides the new Style of modern table service. It introduces the complete line of dinner- and silverware according to it is usage and purpose. It enhances the creativity in the Art of the table service, depending to the events.