For Registration, Please contact Ms. Chona at 422-6159.

TeamSkills School for Culinary Arts and Hospitality Management opened its doors to individuals that desire to kick-start a career in the Food and Beverage Industry either as commis’ (station cooks) and chef de parties. TeamSkills provides a solid foundation in culinary arts through its localized method of delivery of learning modules without sacrificing the essential, yet still allowing each student to explore his or her own creativity and uniqueness in the field.

The school is driven to make culinary arts education available and affordable to inspire those with a desire to take part in the world of Food and Beverages, but is hampered to do so due to the very prohibitive costs of such an education. Our Basic Culinary Arts program is now priced at Php 30,000.00 inclusive of ingredients (still the most affordable in the region).

Most students of TeamSkills has gone on to working in various linkages hotels and resorts in Cebu, Boracay and Manila such as: Marco Polo Plaza Hotel, Crown Regency Hotel, Shangri-la, Imperial Palace, Mariott Hotel, Radisson Hotel and other well known establishments not to mention resorts and restaurants in Negros Oriental initially as interns but later on were absorbed as full time kitchen staff.

TeamSkills’ staff has a combined total of 20 years in the food and beverage industry as chefs and educators with experience both here and abroad. Comprised of young, energetic & innovative culinary arts graduates and practicing chefs with local and international schooling, our staff has working experience in hotel chains as head chefs in places such as The Ritz-Carlton Hotel, The Fairmont Hotel and The Shangri-la to mention a few.

TeamSkills also offers Advanced Culinary Arts, Baking & Pastry, Bartending and Food & Beverage Services. TeamSkills will be offering short courses from Basic to Advanced Chocolate Processing, Baking and Pastries and International Cuisine, Mixology (Bartending) and Flaring (Show-Bartending) starting on the first quarter of 2012.

TeamSkills is a school that is dedicated in providing the best possible learning experience that will not break your budget. Join TeamSkills School for Culinary Arts & Hospitality Management today and kick-start your career as a chef.

NEGROS CHRONICLES NEWS WRITE-UP
March 11, 2012

March 16-12, 2012:

• Sun-kissed at the Mall, Summer Fair @ Robinson’s Place Dumaguete.

March 25, 2012:

• Exhibition and demonstrations on Hot Kitchen and Pastry Kitchen
• Bartending (Wine Mixing and Flair Tending)
• Fruit Carving

Calling all TEAMSKILLS’ STUDENTS (Batch 1-6, TWSP and PESFA scholars) let’s have fun this coming March 25, 2012, 1-4 pm @ Robinson’s Place Atrium during “Sun-kissed at the Mall, Summer Fair”. Our chef instructor and our guest chef will conduct an exhibition and demonstrations on Hot Kitchen and Pastry Kitchen, Bartending (Wine Mixing and Flair Tending), and Fruit Carving.

Food tasting and giving of prizes will follow after. Please bring your friends with you.

Courses Offered:
Bread and Pastry, Food and Beverages Services and Bartending is now open for Enrollment.

For Reservation please call Tel. No: 035-422-6159

View Courses

I had so much fun and experienced so many things during my job training at Marco Polo Hotel. The chef’s improved my cooking skills and taught me how to handle pressure inside the kitchen. I thank Marco Polo for giving me this opportunity to work with the company and experience culinary industry.

Jackielou Ann Blanco
Teamskills Culinary Arts
Dumaguete City Neg. Or

Here’s a quick list of the other positions in a kitchen brigade. Note that not all of these positions are given to modern kitchens as the roles fulfilled by these positions have been given to other chefs for smaller operations.

The Chef: is in charge of all aspects of the kitchen.

Sous chef: is the chef’s second-in-command. In larger operations, the chef may be occupied with other parts of the business. In those cases, the sous chef is responsible for overseeing day-to-day operations.

Commis chef: is an apprentice, learning the ropes of each station.

Expediter: calls out orders to the station chefs and does on-the-fly quality control for each dish that goes out to customers. This position may sometimes be fulfilled by the Sous-Chef or the Chef du Cuisine.

Pastry chef: is in charge of pastries, breads, and desserts. Depending on the size of the operation, a pastry-specific brigade might exist under the pastry chef’s supervision.

Garde manger chef: is responsible for cold foods, such as salads and cold appetizers.

Tournant: is the kitchen’s pinch-hitter, doing whatever the kitchen needs at any time.

Entremetier: handles hot appetizers, soups, pastas, and vegetables.

Friturier: is responsible for fried foods.

Grillardin: handles grilled foods, and may also be responsible for roasted foods and related saucing.

Poissonier: is in charge of fish, and may also be in charge of sauces and sauteeing in a smaller operation.

Saucier: handles sauteeing and sauce-making – however this position is warranted only if the operation is a big enough operation. 

Your career in the culinary world in one of these positions can start now. Enroll in our Basic and Advanced Culinary Programs where we explode all the basics and delve into details of the culinary world. Learn from our instructors that have experience working in both local and international kitchens in both line and leadership roles.

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Batch 3 (Truffles) – Mid-term hands-on exam photos added to gallery. Click here

Good work students..

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