ANNOUNCEMENT
From 2020, FPTI-MICARS will no longer be offering its educational programs as a result of the reorganization of its Foundation-owner FPTI’s projects. Please be directed as follows:
Admissions and Courses: FPTI-Punlaan School
MICARS’ Alumni: micars1995@gmail.com
Industry Partners/Support/Short Courses/Other Inquiries:
charlene.ching@fptiphilippines.org
General Description
Other courses are designed according to the needs of the participants (housewives, domestic staff, professionals, entrepreneurs, hobbyists, teens and children) in home skills and in the field of culinary arts, nutrition and hospitality. The short courses are also designed for teachers who wish to have their TESDA NCII in any of the four qualifications offerred. OWWA female members or their female family members, members of families of AFP and PNP personnel killed in military and police operations, not a current beneficiary of any government educational and subsidy program (e.g. OWWA SESP or TWSP) are target participants as well.
Training Methodology:
1. Lecture-discussion-Video Viewing on Occupational Health and Safety in the Workplace, Hygiene & Sanitation, Customer Service and Work Values
2. Demonstration and Practice Session on the Core Competencies
3. Short Take Home Notes and self-check on each topic
4. Mentoring with volunteer mentors (optional)
Below are some of the existing short courses:
Cookery
Course Description:
The course is a full basic hands-on training on cooking. It addresses the Core Competencies needed in TESDA’s Training Regulation for Cookery NCII. Lectures on Occupational Health and Safety in the Workplace, Hygiene & Sanitation, Customer Service and Work Values and the optional mentoring program are also given to prepare the student to become a noteworthy cook or entrepreneur.
Work opportunities after the course: The following positions in the Garde Manger, Pastry or in the Hot/Cold Kitchen – cook, assistant cook, Saucier
Topics:
Day 1. Preparing vegetable dishes with knife skills
- Balsamic glazed sautéed zucchini, buttered vegetables, ratatouille, grilled pineapples, glazed carrots, breaded deep-fried onion ring, lumpiang hubad, fruit fritters, cabbage casserole, tomato concasse, vegetable au gratin
Day 2. Preparing stocks, sauces and soups
- Roux, beurre manie, white stock, fish fumet, brown stock, tomato sauce, supreme and mornay, veloute/bechamel, demiglaze/red wine sauce, beurre blanc, noisette (lemon-butter sauce) /compound, holandaise/bearnaise, consommé, potage crecy, cream of mushroom soup, espagnole, carrot soup, Provence, apple sauce, clam chowder
Day 3. Preparing appetizers and sandwiches
- Devilled eggs, angels on horseback, garlic cheese dip, crudités, gambas, asparagus with ham/bacon, princess canapés, tuna paste, sardines open sandwich, club sandwich, Monte Cristo, baby burgers, croque monsieur, pinwheel, grilled cheese sandwich
Day 4. Preparing salads and dressings
- Garden salad with vinaigrette dressing, Caesar salad with dressing, warm potato salad with mayonnaise (from scratch), Nicoise salad, cook dressing, fruit salad, croutons
Day 5. Preparing meat dishes
- Breaded scallopine (garden salad), roast tenderloin, meat loaf, callos, mashed potatoes, roast potatoes
Day 6. Preparing egg dishes
- Mushroom & cheese omelette, baked egg , poached meringue, egg roll/egg Benedict, puffy omelette, cheese soufflé
Day 7. Preparing starch dishes
- Carbonara, fresh pasta making, paella, lasagna, pichi pichi
Day 8. Preparing poultry dishes
- Deboning & cutting of poultry (demo), chicken teriyaki, roast herbed chicken (roast potato), spicy chicken lollipop
Day 9. Preparing seafood dishes
- Holiday fish, oyster casino, tempura, stir fried squid
Day 10. Preparing desserts
- Chocolate mousse, panacotta, fruit kebabs with mango sauce, royal icing, basic muffins, crème Brulee, crepes Suzette
Attire: comfortable clothes with sleeves and slacks or pants with rubber soled closed shoes with socks
Course Fee:
Php 2,750 to 3,750/session Full Course Fee: Php30,000
Fees are inclusive of ingredients, handouts, certificates, apron, cap and hand towel.
If students wish to have their TESDA Assessment, they will have to pay for their own assessment fee. An additional session for pre-assessment can also be arranged.
Course Duration
| No. of Training Days for laboratory | 10 days |
| No. of Training Hours: | |
For lectures For take home activities For laboratory | 10 hours 10 to 20 hours 40 hours |
| Number of Students: | 8 to 10 |
Schedule:
30 minutes to 1-hour lectures and 4 to 5 hours practical classes is every Saturday: 8:00AM to 1:00PM (Please contact us for more details)
Housekeeping
Course Description:
The course is a full basic hands-on training on institutional and domestic housekeeping. It addresses the Core Competencies needed in TESDA’s Training Regulation for Housekeeping NCII. Lectures on Occupational Health and Safety in the Workplace, Hygiene & Sanitation, Customer Service and Work Values and the optional mentoring program are also given.
Work opportunities after the course: butler, room/cabin attendant, public area attendant, laundry attendant, housekeeping attendant
Topics:
- Providing Housekeeping Services to Guests
- Cleaning and Preparing Rooms for Incoming Guests
- Providing Valet/Butler Services
- Laundering Linen and Guest clothes
- Cleaning Public Areas, Facilities & Equipment
- Dealing with/Handling Intoxicated Guests
Other activities:
One day demo and actual practice in a hotel
Optional: OJT at least 150 hours
Attire: black pants, black polo with collar
Course Fee:
Php600/Session Full Course: Php 8,000
Course Duration:
| No. of Training Hours | 60 |
| No. of Training Days | 14 |
| No of Hours/Meeting | 4 |
| Hotel Exposure | 8 |
| No of Students | 20 to 25 |
Schedule
Practical class Meetings: a week day
Time: 9AM to 1PM / 1PM to 5PM
Bread and Pastry Baking Course
Course Description:
The course is a full basic hands-on training on basic bread and pastry baking. It addresses the Core Competencies needed in TESDA’s Training Regulation for Bread and Pastry Production NCII. Lectures on Occupational Health and Safety in the Workplace, Hygiene & Sanitation, Customer Service and Work Values and the optional mentoring program are also given to prepare the student to become a noteworthy baker or entrepreneur.
Work opportunity after the course: Commis – pastry; assistant baker; entrepreneur
Topics:
- Day 1. Preparing and Producing Bakery Products 1
- Baking principles and ingredients
- Brownies, oatmeal raisin cookies, refrigerated cookies, chocolate chip cookies
- Day 2. Preparing and Producing Pastry Products 1
- Basic muffin, oatmeal raisin muffin, baking powder biscuit
- Buko pie, tropical cheesecake pie
- Day 3. Preparing and Producing Gateaux, Tortes and Cakes
- Boiled Icing, Pastry Cream, Butter Icing, Malacanang Roll, Peach Cream Cake, Mocha Butter cake
- Day 4. Preparing and Displaying Petit Fours
- Chocolate cake, carrot cake, royal icing, chocolate ganache
- Day 5. Preparing and Producing Pastry Products 2
- Cream puff, croissant, Danish pastry
- Day 6. Preparing and Producing Bakery Products 2
- Pandesal, cinnamon roll, dinner roll, raisin bread, Margarita Pizza
Attire:
comfortable clothes with sleeves and slacks or pants with rubber soled closed shoes with socks
Course Fee:
Php 2,500/session
Full Course Fee:
Php15,000
Fees are inclusive of ingredients, handouts, certificates, apron, cap and hand towel.
If students wish to have their TESDA Assessment, they will have to pay for their own fee.
Course Duration:
| No. of Training Hours: | |
| Laboratory | 24 hours |
| Lectures | 6 hours |
| Take home activities | 18 to 24 hours |
| No. of Training Days for laboratory | 6 days |
| Number of Students: | 8 to 10 students |
Schedule
30 minutes to 1-hour lectures and 4 to 5 hours practical classes Saturday: 12:30PM to 5:30PM (Please contact us for more details)
Food and Beverage Services
Course Description:
The course is a full basic hands-on training on Food and Beverage Services. It addresses the Core Competencies needed in TESDA’s Training Regulation for Food NCII. Lectures on Occupational Health and Safety in the Workplace, Hygiene & Sanitation, Customer Service and Work Values and the optional mentoring program are also given to prepare the student to become a noteworthy F&B or entrepreneur.
Work opportunities after the course: Waitress, Food and Beverage Service Attendant , Commis de Rang, Food Server
Topics:
- Preparing the dining room/restaurant area for service 1
- Preparing the dining room/restaurant area for service 2
- Welcoming guests and take food and beverage orders
- Promoting Food and Beverage products
- Providing Food and beverage products to guests
- Providing Room Service
- Receiving and handling guest concerns
Attire: white long sleeved blouse, black knee-length pencil cut skirt
Course Fee:
Php 500/sessionFull Course Fee:
Php 4,000 Fees are inclusive of ingredients, handouts, certificates, apron, cap and hand towel. If students wish to have their TESDA Assessment, they will have to pay for their own fee.Course Duration:
| No. of Training Days | 8 |
| No. of Training Hours | 32 |
| No of Hours/Meeting | 4 |
| Number of Students: | 20 to 25 |