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Studying Culinary Arts has never been this fulfilling!

When it comes to today's culinary courses, it's all about presentation, high
design, quality and customer experience.

Culinary Arts and Institutional Services (CAIS) is a two-year certificate course wherein students receive intensive skills training on: Fundamentals of Professional Cooking, Baking, Dining Room Service, and Housekeeping. There are many opportunities for on-the-job learning through our Industry Partners. Cookery, Food and Beverage Services, Bread and Pastry Production as well as Housekeeping programs are recognized by TESDA.

Presentation,
High Design, Quality &
Customer Experience

Guests are looking for these in the very fine details of workmanship, exquisite food service, clean facilities, great food and prompt advice on their requests. There are a thousand and one things that a single personnel needs to understand all at once. Little wonder, our four courses presented here are comprehensive.

Cookery

This course is designed to enhance the knowledge, skills and attitude in cooking; to explain the techniques and preparations involved. It also includes competencies in workplace communication, teamwork, and personal hygiene, safety in the use of hand tools and equipment, and housekeeping. It covers the basic, common and core competencies. (330 hours)

Upon completion of the course, the student-trainee must be able to:

Basic Competencies

  • Participate in workplace communication
  • Work in a team environment
  • Practice career professionalism
  • Practice occupational health and safety procedures

Common Competencies

  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace safety practices
  • Provide effective customer service
Core Competencies
  • Clean and maintain kitchen premises
  • Prepare:
    • stocks, sauces and soups
    • appetizers
    • salads and dressing
    • sandwiches
    • meat dishes
    • vegetable dishes
    • egg dishes
    • starch dishes
    • poultry and game dishes
    • seafood dishes
    • desserts
  • Package prepared food

Bread and Pastry
Production

This course is designed to equip the student-trainee with the knowledge, desirable attitudes and skills of a baker or a commis (1, 2 or 3- Pastry) in accordance with industry standards. It covers specialized competencies such as:

  • Prepare and bakery products for patisseries; prepare and present gateaux, tortes and cakes, present desserts; and prepare and display petits fours.
  • It also includes competencies in workplace communication, team work, safety, hygiene, computer operations, and effective customer service.  (318 hours)

Gumpaste cake decor/topper

Upon completion of the course, the student-trainee must be able to:

Basic Competencies

  • Participate in workplace communication
  • Work in a team environment
  • Practice career professionalism
  • Practice occupational health and safety procedures

Common Competencies

  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace safety practices
  • Provide effective customer service

Core Competencies

  • Prepare and produce bakery products
  • Prepare and produce pastry products
  • Prepare and present gateaux, tortes and cakes
  • Prepare and display petits fours
  • Present desserts

Food and Beverage
Services

This course is designed to enhance the knowledge, skills and attitudes in accordance with industry standards.

It covers the basic, common and core competencies required in the delivery of food and beverage service in various foodservice facilities. It covers the core competencies on preparing the dining room for service, welcoming guests and taking food and beverage orders, promoting food and beverage products, providing food and beverage service to guests, providing room service, and receiving and handling guest concerns. (426 hours)

Upon completion of the course, the student-trainee must be able to:

Basic Competencies

  • Participate in workplace communication
  • Work in a team environment
  • Practice career professionalism
  • Practice occupational health and safety procedures

Common Competencies

  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace safety practices
  • Provide effective customer service

Core Competencies

  • Prepare the dining room/restaurant area for service
  • Welcome guests and take food and beverage orders
  • Promote food and beverage products
  • Provide food and beverage services to guests
  • Provide room service
  • Receive and handle guest concerns

Housekeeping

This course is designed to enhance the knowledge, skills and attitude of housekeeping staff in housekeeping services, preparing guest's rooms, providing valet/butler service, laundering linen and guest's clothes, cleaning premises and equipment in accordance with industry standards. (436 hours)

Upon completion of the course, the student-trainee must be able to:

Basic Competencies
  • Participate in workplace communication
  • Work in a team environment
  • Practice career professionalism
  • Practice occupational health and safety procedures
Common Competencies
  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace safety practices
  • Provide effective customer service

Core Competencies

  • Provide housekeeping services to guests
  • Clean and prepare rooms for incoming guests
  • Provide valet/butler service
  • Launder linen and guest clothes
  • Clean public areas, facilities & equipment
  • Deal with/handle intoxicated guests