COURSE TITLE: Basic Culinary Arts (Professional Commercial Cooking) with National Certification II

COURSE MODULE:

Module   1    Hazard Analysis Critical Control Point (HACCP)
Module   2    Cooking Methods & Techniques
Module   3    Knife Handling Skills
Module   4    Culinary & Pastry Terminologies
Module   5    Basic Computation, Weighing & Measuring
Module   6    Basic Nutrition, Ingredients & Equipment
Module   7    International Cuisine
Module   8    Baking & Pastry
Module   9    Table Service, Plating, Menu Planning
Module  10    Personality Development & Career Professionalism

CLASS DURATION: 436 hours/2.5-3 Months

ON THE JOB TRAINING: Minimum 400 hours

CLASS SCHEDULE:
Regular Class            Mon-Fri. 8:00am – 12:00nn; 1:00pm – 5:00pm
Special Class            Mon-Fri. 5:30pm – 8:30pm

NUMBER OF STUDENTS PER CLASS:
Minimum of 12 students, Maximum of 15 students

ADMISSION REQUIREMENTS:

1. At least High School Graduate
2. A completed Enrolment Application Form (from teamskills)
3. A copy of the following:
   • Transcript of Records or High School Diploma/ Form 138
   • Good moral character / Barangay Clearance
   • Birth Certificate
4. Two (2) Copies of 2×2 Size ID picture are required upon enrollment
5. Medical (chest x-ray, stool test and urinalysis)

*All applicants are required to take an Assessment Examination and an Interview with the school director, prior to enrolment.

OTHER COURSES SOON TO OFFER:
- Advanced Culinary Arts
- Bread and Pastry Production
- Food and Beverages Services
- Bartending