Center for Asian Culinary Studies Manila

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Prepares you for your entry into the food service industry. It integrates classical and modern culinary methods from the finest institutions abroad that will enable you to perform seamlessly in a professional commercial kitchen. It also includes an internship of the school's full-service restaurant. Café  Ysabel and its pastry outlet, and an externship practicum in our partner establishments and hotels.

Get over 750 hours of hands-on training plus 1000 hours of restaurant and hotel training

This in your in-depth and comprehensive hands-on Asian program is the product of restaurant and traditional favorites from chef instructor who have specialized in each of the cuisines. The 38 day intensive, and hands-on program or optional modularized program is for the experienced culinary student and restaurateurs. Its wide range prepares  the professional for the challenges in the fast growing branch of Asian cuisine in the International Food & Beverage Industry. The course covers all major techniques of Asian cuisine with authentic recipes

The course is designed for individuals who have no time or tight schedules to take the full-time professional culinary program to enhances their careers or entry to more lucrative world of recreational, and even, professional cooking and baking

Graduates will merit a government regulated (TESDA) National Level 2 Certificate. The 20-day, 28 session course will be handled by top chef-restaurateurs and consultants.

Comprehensive introduction to the world of modern and classical baking. This 15-session hands-on course covers skill's methods for proper production of pastries like creampuffs, custards, pies, cheesecakes etc. This course also covers lean and rich breads plus laminated dough using the latest commercial equipment and ovens. A session of plated desserts will also be part of the program. Theses will be 2 sessions of workshop for review and request of other baked products. Uniforms are included in this pack. This is a Qualified TESDA National Certificate II Program

The Course aims to cover and teach you the basic skills to fulfill the NC2 Cookery standards. The course is completely hands-on and provides the service of purchasing ingredients until the TESDA assessment exam. The teachers are all experienced and current industry practitioners. Class will be conducted using the world-class culinary equipment. Uniforms and kit are included in the course fee.

A specific yet intensive culinary and pastry skills program specially made for your kids aged 11-16! Lessons cover basic kitchen skills for vegetables, meats, poultry, and seafood, starch dishes such as pasta, potatoes rice dishes, and this workshop covers and skills of the different basic methods of mixing and baking. One free seat is given per student for their desired guest in a final recital presentation as a culminating activity

The course is handled by Chef China Cojuangco-Gonzalez and Chef Aki Gonzalez and will be guided by students assistant from the PRO course!

This three-day specialiez class wil be under Chef Adoree Chong-Uy and Chef Tricia Ignacio-Fragante. Different application of doughs, cakes and breads will be done by the students themselves. They will learn and hone the baking techniques in this hands-on class. This class is open to your kids aged 9 to 17 years old

Make your kids summer a fun and productive one by enrolling them to the 5-day hands-on class with Chef Adoree Chong-Uy and Chef Tricia Ignacio-Fragante. This class is open to kids aged 6 to 13 years old

Your 5 day program that introduces Wine Making Production from grapes to fermentation, sensory evaluation comprising the sights, smells and flavors of Wine Collection of Sensory and practice evaluations to determine wine quality. Simple pairing with Food and Wine. Course to be conducted by Certified Higher Level qualified WSET and American court of SOMMELIERS instructors. A must for restaurant owners, chefs, restaurant and Service professionals, importers, merchandisers.