5 Months Program:
Professional Certificate in Culinary Arts

Fundamentals on Classical Cookery I
This class is designed to teach the students basic cooking principles from knife skills to simmering and boiling. The student will learn white and brown stocks, basic soups and starches, and learn the 5 mother sauces and thickeners.

Fundamentals on Classical Cookery II
Pre-requisite: Fundamentals I

This class will teach students derivatives of the 5 mother sauces and introduction to DRY HEAT cooking methods. Cooking methods of saut, roast, bake and fry through the use of vegetables, meat and seafood raw products will be emphasized.

Fundamentals on Classical Cookery III
Pre-requisite: Fundamentals II

This class will teach students derivatives of 5 mother sauces and introduction to the MOIST-HEAT cooking methods. Cooking methods of Braising, steaming, blanching and poaching together with the use of vegetables, meat and seafood raw products will be emphasized.

Intermediate Cooking: American Cuisine
Pre-requisite: Fundamentals on classical III

Learn and explore the cuisine of North America from the south to the north. Soups, salads and entrees ranging from New England clam chowder, to the spicy Cajun cooking of the south , to the world famous southern Fried Chicken and Roasted whole turkey with giblet/liver gravy. Top it off with good old Apple Pie with Vanilla Ice Cream!!! A real feast of cooking, learning and EATING!!!

Advanced Cooking : Cuisine of Europe
Pre-requisite: Fundamentals Cookery III

Learn the cuisine of France, Italy, and Germany in this advance cooking class. Classical recipes from Beef Bourguignon, coq au vin of France, to Pasta Putanesca, Osso Bucco ala Milanese, to Sauerkraut and German Rhineland Sauerbraten, explore the different flavors, aroma and ingredients that make an authentic European Indulgence.

Php 100,000.00 for the entire course, inclusive of :