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CCA's flagship course, the two-year program in Culinary Arts & Technology Management provides you with a strong and solid foundation to become a culinary chef. Practical kitchen training is complemented with a comprehensive foodservice management training program which aims to develop your entrepreneurial and management competencies in planning, operation and supervision of an institutional or commercial kitchen.
Having been accredited by the accrediting commission of the American Culinary Federation Foundation (ACFF), graduates of this program who are active members of ACF are eligible for ACF certification. Visit the ACF website for more information.
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INTAKES
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June, August, October, and January
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Application and enrollment are on-going for the opening of classes on June 9, 2008.
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WHAT YOU BECOME
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Graduates of this program may initially serve as line cooks or, at times, chefs de partie in distinguished hotels, restaurants, and other food establishments locally and internationally.
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With their diplomas, our graduates, apart from being culinary chefs, are equipped to venture in research and development of menus, food styling and related fields.
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Equipped with the entrepreneurial skills learned in their second year, a number of our graduates turn out as culinary chefs who are also entrepreneurs in the food industry.
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ONE-YEAR PROGRAM IN CULINARY ARTS
The one-year program in Culinary Arts offers a course of study that leads to a two-year program in Culinary Arts & Technology Management. The program is designed to meet the needs of students who wish to acquire a basic career in the food preparation and service industry.
A certificate is conferred upon successful completion of your first year in the Culinary Arts program. You can either take the certificate and graduate from CCA or continue fo one more year to obtain a diploma.
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INTAKES
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June, August, October, and January
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Application and enrollment are on-going for the opening of classes on June 9, 2008.
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WHAT YOU BECOME
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Graduates of this program may initially serve as line cooks in commercial kitchens. With their strong training in CCA, they would eventually climb their way up the culinary ladder and succeed in the food preparation and service industry.
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