professionalbannerinside.jpg
professionalcourses
professionalcourseshead.gif

The Global Culinary & Hospitality Academy offers courses for aspiring chefs, aspiring pastry chefs, individuals who want to tackle both cuisine and pastry and in the near future, hospitality professionals.

professionaldivider.gif
Grand Diploma in Professional Culinary, Baking and Pastry Arts

(Commercial Cooking NC II under TESDA competency based program)

The Grand Diploma in Professional Culinary, Baking & Pastry Arts is the only one of its kind in the country wherein students are trained in both cuisine and pastry arts in less than a year. Earning this double diploma will give graduates of this course a competitive advantage as they hunt for employment opportunities in and outside the country.


granddiplomapic.jpg

Course duration

12 months

Classes

Monday until Thursday
Tuesday until Friday

Morning Schedule

8:30am- 12:00nn

Afternoon Schedule

1:00pm- 4:30pm

Evening Schedule

6:00pm- 9:30pm

Fast Track

Schedule To Be Announced

Tuition Fee

Php 195,000.00
Pasig: June 14 (Morning & Afternoon Class)
Las Pinas: June 7 (Morning & Afternoon
                           Class)
Timog: April 20 (Afternoon Class)
          July 19 (Morning & Afternoon Class)
*dates may be subject to change
coursecoveragehead.gif

Level 1

  • Food Science & Nutrition
  • Food Safety & Sanitation
  • HACCP
  • Kitchen Orientation
  • Product Identification: Fruits, Vegetables, Kitchen Staples
  • Product Identification: Fish, Shellfish, Meat
  • Menus and Recipes
  • Knife Skills
  • Butchery - Seafood
  • Butchery - Meat

Level 2

  • Stocks
  • Sauces
  • Soups
  • Pasta
  • Grains
  • Potato

Level 3

  • Roasting and Baking
  • Grilling and Broiling
  • Pan-Frying and deep Frying
  • Braising & Stewing
  • Steaming and Poaching
  • Pan Searing & Sauteing

Level 4

  • Food Presentation
  • Egg Cookery
  • Introduction to Baking and Pastry
  • Introduction to Garde Manger

Level 5

  • Restaurant Week

Level 6

  • Kitchen Orientation
  • Product Identification: Flours, Sugars, Dairy, Eggs and Produce
  • Product Identification: Leaveners, Flavoring Ingredients, Chocolates, Liqueurs
  • Introduction to Baker's Math, Conversion and Costing
  • Yeasted Breads: Rolls and Loaves
  • Yeasted Breads: Lean and Hearth Breads
  • Yeast Breads: Enriched Breads

Level 7

  • Quick Breads
  • Cookies
  • Pies and Tarts
  • Laminated Dough: Puff Pastry
  • Laminated Dough: Danish and Croissant
  • Meringues
  • Pate a Choux

Level 8

  • Basic Cakes
  • Cakes - Finishing
  • Custards and Puddings
  • Souffle
  • Mousses and Frozen Desserts
  • Chocolate and Confectioneries
  • Fondant and Gumpaste
  • Plated Desserts

Level 9

  • 600 hours
professionaldivider.gif diplomainprofessionalculinaryhead.gif

(Commercial Cooking NC II under TESDA competency based program)

The Diploma in Professional Culinary Arts course is made specifically for aspiring Cuisine Chefs and runs for 8 months. Students of this course can expect to learn all the basic techniques required in a professional kitchen as they undergo training that pairs intensive hands - on practice with in - depth theoretical coverage.


culartsimg.jpg

Course duration

 8 months

Classes

Monday until Thursday
Tuesday until Friday

Morning Schedule

8:30am- 12:00nn

Afternoon Schedule

1:00pm- 4:30pm

Evening Schedule

6:00pm- 9:30pm

Saturday Schedule

1:00pm- 7:00pm

Fast Track

Schedule to be Announced

Tuition Fee

Php 119,950.00
Pasig: June 14 (morning & afternoon class)
          July 19 (evening class)
Las Pinas: June 7 (morning & afternoon
                           class)
Timog: July 19 (morning & afternoon class)
*dates may be subject to change
coursecoveragehead.gif

Level 1

  • Food Science & Nutrition
  • Food Safety & Sanitation
  • HACCP
  • Kitchen Orientation
  • Product Identification: Fruits, Vegetables, Kitchen Staples
  • Product Identification: Fish, Shellfish, Meat
  • Menus and Recipes
  • Knife Skills
  • Butchery - Seafood
  • Butchery - Meat

Level 2

  • Stocks
  • Sauces
  • Soups
  • Pasta
  • Grains
  • Potato

Level 3

  • Roasting and Baking
  • Grilling and Broiling
  • Pan-Frying and deep Frying
  • Braising and Stewing
  • Steaming and Poaching
  • Pan Searing and Sauteing

Level 4

  • Food Presentation
  • Egg Cookery
  • Introduction to Baking and Pastry
  • Introduction to Garde Manger

Level 5

  • Restaurant Week

Level 6

  • 480 hours
professionaldivider.gif certificateinprofessionalbakinghead.gif

(Commercial Baking NC II under TESDA competency based program)

This Certificate in Professional Baking and Pastry Arts is made for aspiring pastry chefs and runs for 3 months. Students of this course can expect to learn all the basic techniques required in a professional pastry kitchen as they are instructed in a method that pairs intensive hands - on practice with in - depth theoretical coverage.


probakingimg.jpg

Course duration

3 months

Classes

Monday until Thursday
Tuesday until Friday

Morning Schedule

8:30am- 12:00nn

Afternoon Schedule

1:00pm- 4:30pm

Tuition Fee

Php 88,000.00
Pasig: July 5 (morning & afternoon class)
Las Pinas: July 12 (morning class)
Timog: April 20 (afternoon class)
          July 19 (morning class)

*dates may be subject to change
coursecoveragehead.gif

Level 1

  • Food Science & Nutrition
  • Food Safety & Sanitation
  • HACCP
  • Kitchen Orientation
  • Product Identification: Flours, Sugars, Dairy, Eggs and Produce
  • Product Identification: Leaveners, Flavoring Ingredients, Chocolates, Liqueurs
  • Introduction to Baker's Math, Conversion and Costing
  • Yeasted Breads: Rolls and Loaves
  • Yeasted Breads: Lean and Hearth Breads
  • Yeasted Breads: Enriched Breads

Level 2

  • Quick Breads
  • Cookies
  • Pies and Tarts
  • Laminated Dough: Puff Pastry
  • Laminated Dough: Danish and Croissant
  • Meringues
  • Pate a Choux

Level 3

  • Basic Cakes
  • Cakes - Finishing
  • Custard and Puddings
  • Souffle
  • Mousses and Frozen Desserts
  • Chocolate and Confectioneries
  • Fondant and Gumpaste
  • Plated Desserts