Program Duration: 30 Hours
Program Description:
This undertaking is structured to teach the fundamentals and basic concepts of culinary techniques and cookery. Topics include brief history of culinary arts, weights and measures, use of equipment and utensils, basic cuts, food sanitation and safety. Classification and market forms of selected food will also be discussed.
In the laboratory, students are guided to proper food selection, preparation and cooking of different recipes for salads and salad dressing, vegetables and fruits; meat, poultry, and eggs; and fish and shellfish.
Tuition Fee:
Registration Deadline:
Classes Start:
Classes are scheduled during weekends (Saturday/Sunday)
After completing the program, you will receive your Certificate of Completion. You can submit the certificate to the Professional Regulations Commission (PRC) for application of Continuing Professional Development (CPD) credit points.
