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This July, 2008, a one month Advanced Culinary Skills Certificate Program will be offered by the Professional Culinary Institute of Campbell, California. Designed and packaged for DCA graduates of AHA, Philippines, the one month program features the following in a one month, 100 hour program which combines lecture and hands on laboratory work in a five hour per day class.

Section I – Advanced Garde Manger Techniques- 25 hours
Advanced techniques of curing, brining, smoking and other means of preservation. Class will prepare various forms of charcutier, including sausages, terrines, pates, galantines and ballotines. Styles of plating and presentation will also be covered as the students prepare their final competency of a charcutier platter for buffet.

Section II – Sous Vide and other Modern Cooking Techniques – 25 hours
Students will explore the technique of sous vide cooking of both proteins and vegetables, the technique of oil poaching, modern foams, baking in salt crusts and other cutting edge techniques. Students will prepare a main course dish with side dishes using the least three of the techniques covered.

Section III – Cuisines of North America – 25 Hours
This class will do a whirlwind culinary tour of North America, where students will learn about the pantries, special utensils, and regional favorite recipes from Canada, Mexico and the US. The final competency in this class will require the students to research and prepare an authentic entrée from one of the three countries covered.

Section IV – Artisan Breads - 20 Hours
This final class will allow students learn to handle yeasted bread doughs that have become popular in today’s market such as Ciabatta, Foccacia, Baguettes, Multigrain Battard, Brioche, and Sour doughs. This class is designed for cooks that want the ability to offer fresh baked bread products. The competency will be for students to prepare and bake an artisan style lean dough and a rich dough.

Section V: Chocolates - One day session.

At the end of the program, students will be evaluated based on professionalism and a practical competency examination. Students stand to earn a Certificate on Advanced Culinary Skills from the Professional Culinary Institute. Application forms are now available at AHA Philippines. Please call Ms Michelle Caliva (mcaliva@ahaphil.com) for information. Participation will be on a first come-first serve basis. Early application is a MUST to allow time for group application and processing of the appropriate visa. For more information on PCI, visit: www.pcichef.com.