July 2, 2012! START for Batch 7! enrollment starts today
Be a real Chef in international culinary Arts….
Working abroad?
Travel around the world?
Batch 2, 3 and 4 was cooking for President Aquino last September.
Start with us your career in culinary Arts and you will gain international cooking skills and win unforgettable experiences.
read more about our presidental cooking here click
Dumaguete Academy for Culinary Arts offer students a chance to gain professional experience by working with a variety of cooking styles, techniques, and gaining knowledge about different cuisine. From reviewing recipes to developing menus, cooking programs at the Academy make it simple to learn about different methods and apply each principle in a real-life setting.
The Culinary Arts 1, Culinary Arts 2, and Culinary Arts 3 with a European Educational Standard using the Dual- Education System from Germany equipped with highly effective learning methods.
This program allows students to acquire professional, international hands-on competencies in culinary arts.
Culinary Arts one Course Description
The following modules are included in Culinary Arts 1 :
1. Module: Kitchen Job / Workplace Kitchen – 150 hours
2. Module: Food Fundamentals/Simple meal preparation – 90 hours
3. Module: Preparation of egg cookery -60 hours
4. Module: Preparation of salad, vegetables, mushrooms etc. – 80 hours
5. Module: Menu cards and Calculation -100 hours
Total : 480 hours in 12 weeks
| 240 Hours Theoretical Lessons ( Lecture) |
240 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.) Learning measures for accident prevention and preparedness for the fire safety (for work with sharp objects, hot liquids, wear shoes with non-slip soles, wearing a chefs trousers, prevention of fire risk, fire behavior, etc.)
2.) Application on the measures of Hygiene and Cleanliness practices in the workplace shall be strictly imposed according to the legal provision provided in their respective areas such as the needs of personal hygiene, good ventilation or the desired temperature, as well as the International Cleaning Standard.
3.) Operation and Maintenance of working-and Kitchen Tools/Equipments circumstances in the kitchen.
4.) Acquisition of the basic knowledge on work-flow in the kitchen and the post breakdown.
5.) Proper waste collection and disposal.
1.) Selection and evaluation of food (assessing freshness and availability).
2.) To clean , peel and shape vegetables, salads, and potatoes.
3.) Simple dishes of cold kitchen and breakfast kitchen to prepare and on the basis of knowledge of the various vegetable and potato types, different types of cutting.
4.) Preparation of simple meal-eggs and Egg Cookery.
5.) Simple dishes from the warm kitchen in using the different kinds of preparations (blanch, boiling, steaming, poaching, frying, sauteing, grilling, baking, browning, frying, braising, glazing, steaming).
6.) Processing and serving of ready-made meals
7.) Participate in the presentation, such as plating, use of silverware to serving. Knowledge of garnishing as well as typical dining decorations.
1.) HACCP – Standard measures of Egg Cookery.
2.) Preparation and serving of variety way in poaching eggs.
3.) Preparation and serving of variety dishes in frying eggs.
4.) Preparation and serving of cooking different types of pancakes.
5.) Preparation and serving all types of omelet cooking.
1.) Preparation and Manufacturing of cold sauces, mayonnaise and dressings.
2.) Prepare and produce raw foods into simple and compound salads.
3.) Vegetables : cooking, steaming, baking, browning and pureeing for soups, stews, dishes, side dishes as well as in separate cooking to preparing of meals.
4.) Cut and shape potatoes and potato products to-use and side dishes of boiled, steamed, pureed, mashed, bound, fried and baked potatoes.
5.) Rice, grains, flakes and semolina and cook for further processing to Soups, inserts and supplements
6.) Preparation of Pasta for side dish and main dishes and cook for further processing.
7.) Legumes as stews and as side dishes to cook and mash.
8.) Clean mushrooms, cook and mash and mushroom dishes.
1.) Collection and the Writing of a Menu for breakfast, lunch, dinner, and Ala Carte at any style of presentation in the application of a Menu Card on each category for any type of food service that will served as the mirror of a restaurant .
2.) Setting of food effects on Festive occasions.
3.) Calculating the selling price based on the raw food cost , material price, and other expenses covered in it.
enroll now…
all inclusive package:
- all ingredients
- all hand outs
- 1 set Chefs Uniform
- 1 Set Chefs Classic Knifes
- local field Trips
- DACA Recipe Almanac ( more than 800 Recipes)
- Snacks, Lunch
no hidden Cost’s, no hidden fee’s !!!
PHP 119,500.00 only
Dumaguete Academy for Culinary Arts International Noblefranca Str.
Cor. Rizal Boulevard
Dumaguete City, 6200, Negros Oriental
Mobile: +63-9177000296
Phone: +63 35-421 0687