Certificate Program in Cooking and Baking Skills

---

This course covers all areas of basic kitchen skills, meat, fish, poultry seafood fabrication, vegetables, pasta and other starch accompaniments and internationally accepted standards for baking. Menu planning and Wine appreciation will also be part of the program.

This hands-on series is intended for individuals or kitchen enthusiasts who have no time or tight schedule to take the full-time professional culinary program and yet would like to acquire necessary basic skills, tools, and techniques to enhance their careers or enter a more lucrative world of recreational, and even, professional cooking and baking. This buffer was prepared by the students. Graduates will merit government regulated (TESDA) National Level 2 Certificate.

The 20-day, 28 sessions will be handled by top chef-restaurateurs and consultant, and will be limited to 20 students only

Includes ingredients, Chef's Jacket, Manual, and Chef's Kit - Certificate Program in Cooking and Baking Skills (Center for Asian Culinary Studies