Certificate Program in Cooking and Baking Skills

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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 prepared by the students. Graduates will merit government regulated (TESDA) National Level 2 Certificate.

The 20-day, 28 session 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