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Professional
CEP Students may now pay thru Citibank Paylite. Call us for more details.
6-Months Fast Track - Pro Chef Program
The program is designed for career shifters, culinary and restaurateur enthusiasts, who will get the opportunity to familiarize themselves with theories and skills while applying these in an actual full-service restaurant environment.
It's progrm is based on the classical French Culinary Techniques focusing on the preparation abd service of various international cuisine. Comprised of 6 tracks, students rotate in various areas of restaurant operation, learning theories, gaining skills and sxperiencing work integration within restaurant school.
View Course Outline
Admissions for February 20, 2012 intake is ongoing. Only 18 students are accepted per batch. You may reserve your slot now.
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Culinary Arts in Special Diets (CASD)
(for Nutritionist-Dieticians)
Learn to balance taste and health! Enhace your culinary arts skills and translate prescriptions and special dietary requirements into deligtful and exciting meals. Discover how to incorporate culinary techniques into your menu. Become an effective nutritionist-dietitian in food service management and diet counseling by speaking the culinary language!
This course is a 16-day, 6-hours per session that combines one-hour leacture with seatwork, recipe parameters for each special diet, recipe discussion, 5 hours of laboratory, modifications and plating and calculations. In this course, you will:
- prepare meals highlighting various international cuisines;
- prepare meals for individuals with special dietary needs;
- plate dishes to increase visual value and acceptability without altering its nutritional and therapeutic value; and
- learn ways to improve your cycle menu of respective institutions.
See CASD course outline
Next Intake: May 05, 2012
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13-Day Fundamentals in Culinary Arts Course (FCAC)
Designed to enhance your basic culinary skills, the 13-Day FCAC aims to develop your competencies in the appropriate application of the procedures and techniques of cooking, as well as in the planning, operation and supervision of an institutional or commercial kitchen. The course concludes with a graduation ceremony featuring a buffet simulation. View FCAC Course Outline
This course is held both in the CCA Main Campus at Katipunan and at CCA-Farmers Market. Classes at the Main Campus at Katipunan is on Saturdays and Sundays. At Farmers Market Satellite School, classes are from Mondays to Fridays.
Next Intake:
CCA - Farmers (Mon-Fri) – March 12, 2012
CCA-Main Campus (Sat and Sun) - Feb. 18, 2012
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13-Day Fundamentals in Baking-Pastry Arts Course (FBPAC)
The 13 day Fundamentals in Baking-Pastry Arts course provides an overview of the principles in bread-making and pastry production and develop student’s techniques, application procedures and skills in basic institutional baking and pastry practice. The course concludes with a graduation ceremony featuring a buffet simulation.
Classes at CCA, Manila Main Campus at Katipunan is every Saturday and Saturday. At the Farmers Market Satellite School, from Mondays to Fridays.
View FBPAC Course Outline
Next Intake:
CCA - Farmers (Mon-Fri) - April 10, 2012
CCA-Main Campus (Sat and Sun) - Feb. 18, 2012
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Global Cuisines - Advance Culinary Arts Course
Discover the best of traditional and contemporary global flavors, from Latin American cuisine and Mediterranean cooking methods to Asian culinary techniques and classic European cooking styles. Our Advance Culinary Arts Course offers exciting and challenging frontiers of techniques, flavors and will enrich your knowledge of global cuisine.
View Course Outline
This course is offered at CCA Manila Farmers Market. 13 sessions, held from Mondays to Fridays.
Next Intake:
CCA - Farmers (Mon-Fri) - Feb. 20, 2012
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Advance Baking-Pastry Arts Course
The Advance Baking-Pastry Arts Course is an 78 hours, 13-day comprehensive hands-on training program that is based on CCA, Manila’s aim in developing baking skills, infusing knowledge and transforming the learner’s attitude through the right concepts and techniques, proper palate training, speed in working and teamwork. Each class is designed to teach specific skills, which gradually become more complex as the program progresses. The sessions conclude with a group tasting and a critique of the day’s work by the Chef Instructor so that the participants continue to develop their creative skills, identify success, and learn from the experiences.
View course outline
Next Intake:
CCA-Main Campus (Sat and Sun) - May 12, 2012
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ServSafe Food Protection Program
In every operation and any situation, food safety has to work. That is why the National Restaurant Association of Educational Foundation (NRAEF) in the USA has developed the ServSafe Food Safety Program, a course on the principles of food safety and sanitation that emphasizes the role of the food handler in preveting food-borne diseases and in promoting safe food-handling in all areas of food production and service.
Why take the ServSafe Food Safety and Sanitation Training?
- ServSafe is the highest standard of food safety training and certification
- The ServSafe Program has evolved to meet the most urgent food safety training challenges in the industry.
- Food safety impacts your customers, your employees and your business. With so much in the line, the right preparation means everything.
View Course Details
Next Intake: March 01, 02 and 02, 2012
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5-Day Philippine Cuisines
The 5-Day Philippine Cuisines was born out of our desire to uplift and bring into focus the rich festive Filipino cuisines and create a trend for the appreciation of the art of cooking Filipino dishes. It is for those people who want to develop a deeper understanding of festive Philippine food, the style of preparation and the necessary skills and techniques training. They are also entrepreneurs who share the vision of bringing or promoting Filipino food not only locally but in the Asian and international markets as well.
Next Intake: March 12, 13, 14, 15 and 16, 2012
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