Which Program is right for me?
The Culinary ARTS and Culinary Entrpreneurship programs curriculum is accredited by TESDA. As such all students who enroll in these programs are required to undergo the NCII TESDA Certification Exam prior to graduation. The NCII TESDA is a certification exam that is packaged from TESDA's competency map of the Tourism Sector (Hotel and Restaurant), which consists of three types of competencies ( Basic competencies, Common competencies and Core competencies) that must be achieved to earn the qualification. Based on the standards set by TESDA, a person who has achieved this Qualification is competent to be :

• Commis 1,2,3
• Pastry Cook
• Hot-Kitchen Cook
• Pantry Worker/Cold-Kitchen Cook/Garde Manger
• Saucier

Servsafe Qualification on Food Safety
In addition to TESDA NCII Certification/Qualification, all AHA Philippines students are also required to take the SERVE SAFE CERTIFCIATION EXAM. This certification ensures that all its students are trained according to the highest standards of food safety. The learning module on Food Safety was developed based on international standards. As a requirement for graduation, all students undergo the SerrvSafe certification examination given by the Education Foundation of the National Restaurant Association based in the United States.

Diploma in Culinary Arts - Commercial Cooking NC-II
For those who wish to build a career in the industry, the six month Diploma in Culinary Arts - Commercial Cooking NC 2 is the best preparation that will throttle them to a promising and challenging professional career as CHEF.
Through instructive demonstration and intensive hands-on classes, students will develop proficiency and skills in the various cooking methods and in classic and contemporary culinary techniques. They will be knowledgeable and skilled in the preparation of different cuisines, including Asian, European and American. After being honed in the classroom for four months, students undergo internship training for two months where they will be immersed in an ongoing food service operation to further enhance their culinary skills and gain actual organizational experience in the hospitality workplace.

Diploma in Culinary Entrepreneurship - Commercial Cooking NC-III
The eight month Diploma in Culinary Entrepreneurship - Commercial Cooking NC 2 is open to those who wish to engage in the food business by setting up their own restaurant or any type of food service operation.
To prepare students for a successful entrepreneurial venture they will undertake the regular six months culinary arts program and continue their studies for two more months to gain managerial and business competencies modules. This entrepreneurial course covers subjects such as market research, conducting feasibility studies and preparation of a business plan, catering/banquet management, purchasing and cost control. An entrance exam is a pre-requisite to taking this course.

ASSOCIATE IN INTERNATIONAL CULINARY ARTS - Commercial Cooking Commercial Cooking NC-II, NC-III, NC-IV

The FIRST IN THE PHILIPPINES!
The Associate in International Culinary Arts Commercial Cooking NC-II, NC-III, NC-IV is a 2 ½- year program that provides students with a multifaceted education and training. This program allows students to acquire hands-on competencies in culinary arts, a well grounded liberal arts foundation through a balanced combination of general education courses, honing in business and management, and a strong foundation on related hospitality management courses, capped by a multicultural international experience in the hospitality workplace, through a 6-month international internship in AHA partner hotels in the United States, United Kingdom, and Asia.

INTERNATIONAL TRAINING!
As part of an international network of schools under the AHA-IHMS (American Hospitality Academy - International Hotel Management Schools system, students of AHA Philippines benefit from the vast international industry network of AHA, its 20 year old mother company, based in South Carolina USA, as well as the wide education network of AHA-IHMS, which includes AHA India, AHA South Africa, AHA Romania, and other upcoming AHA schools.

STRONG LIBERAL ARTS FOUNDATION AND CULINARY COURSES with TESDA ACCREDITATION!
The Associate in International Culinary Arts - Commercial Cooking NC-III & NC-IV is a unique and innovative ladderized program specifically designed to prepare graduates for the international hospitality workplace. Recognized by TESDA (Technical Education and Skills Development Authority) and designed to respond to the country’s priority program in education and training, graduates of the program have the option to immediately join the work force after program completion, and/or continue towards a bachelor’s degree, possibly in Entrepreneurship, Hotel Restaurant Management, and other related courses, immediately or at a later time.

Under the Associate in International Culinary Arts - Commercial Cooking NC-II, NC-III & NC-IV, students earn an internationally recognized certification on food safety- the SERVSAFE, from the Education Foundation of the National Restaurant Association, USA. Likewise, students earn the Commercial Cooking 11 qualification, a National Cooking (NC) qualifying examination administered by TESDA. This qualification attests to the graduate’s competence to assume any of the following entry level positions in the industry: Commis 1, 2, and 3, Pastry Cook, Hot-Kitchen Cook, Pantry Worker, Cold-Kitchen Cook/Garde Manger and Saucier- an entry point towards a culinary career in the international hospitality workplace.

NC-II, NC-III, and NC-IV are also offered as separate programs.

Certificate in Culinary Arts

Certificate in Baking
For busy professionals who want to learn the basics of cooking or baking, our 5-month Certificate Programs in Culinary or Baking is the best option for you.
The Professional Certificate in Culinary Arts and the Professional Certificate in Baking are 5-month programs that cover the fundamentals of classical cookery. Scope of the Culinary Arts program includes basic knife skills, food safety and sanitation, the five mother sauces, dry and moist heat cooking methods, and American and European cuisine. While the Baking program includes courses on bars and cookies, breads, pies, cakes, and cake finishing.

Classes for the Professional Certificate in Culinary Arts are held every Friday, from 6:00 to 10:00 P.M and classes for the Professional Certificate in Baking are held every Wednesday.

All our courses are designed to teach and train you in the culinary arts thru a tri-level approach of lecture, demo and hands-on kitchen work:

Click here to view the course requirements

Click here to learn more about our courses for Professionals.