Level 3 Certification in Professional Culinary, Baking and Pastry Arts and International Cuisines
LEVEL 3 CERTIFICATION IN PROFESSIONAL CULINARY, BAKING AND PASTRY ARTS AND INTERNATIONAL CUISINES
(L3CBI)
LEVEL 3 CERTIFICATION IN PROFESSIONAL CULINARY,
BAKING AND PASTRY ARTS AND INTERNATIONAL CUISINES (L3CBI)
COURSE ACCREDITATIONS
- TESDA NC II Cookery
- TESDA NC II Bread & Pastry Production
- TESDA NC III Commercial Cooking
- WorldChefs Fast Track Commis Certification
- WorldChefs Fast Track Chef De Partie Certification
- ServSafe Food Protection Manager included
The Level 3 Certification in Professional Culinary, Baking and Pastry Arts (L3CBI), and International Cuisines is a combination of three professional programs: (1) Professional Culinary Arts , (2) Professional Baking and Pastry Arts , and (3) International Cuisines .
L3CBI prepares the student for a wide variety of opportunities and gives them a strong foothold in the local and international food service industry.
Students of this course may be eligible for up to 12 months internship in the United States under the J-1 Training Visa cultural exchange program.
Duration: 12 to 18 months depending on in-person and/or online course durations
Internship: 300 to 600 hours depending on venue assigned.
DISCLAIMER: If the enrollment for a class does not meet the minimum requirement of 11 students, the school will either postpone the class or merge the morning and afternoon classes. The school reserves the right to make amendments to class schedules and course coverage as deemed necessary, without prior notice.
Course Coverage
BASIC CULINARY MODULES
- Introduction to the Professional Kitchen
- Nutrition and Equipment Identification
- Food Safety and Sanitation, HACCP, First Aid
- Menus & Recipes
- Product ID 1 (Herbs and Spices)
- Product ID 2 (Fruits, Vegetables & Dairy)
- Knife Skills
- Meat and Poultry Fabrication
- Seafood Fabrication
- Stocks
- Sauces
- Soups
- Pasta Cookery
- Rice and Grains Cookery
- Potato Cookery
- Grilling & Broiling
- Roasting & Baking
- Pan Frying & Deep Frying
- Braising & Stewing
- Poaching and Steaming
- Sauteing
- Garde Manger 1 (Sausages, Salads)
- Garde Manger 2 (Sandwiches, Pate)
- Egg Cookery
- Food Presentation
- Introduction to Baking and Pastry
BASIC BAKING MODULES
- Introduction to Professional Kitchen
- Equipment Identification
- Food Safety and Sanitation
- Product Identification
- Nutrition
- Baker’s Math
- Yeasted Breads
- Lean and Hearth Breads
- Enriched Breads
- Festive and Specialty Breads
- Laminated Yeast Dough
- Quick Breads
- Cookies
- Pies and Tarts
- Puff Pastries
- Pate a Choux
- Meringues
- Custards and Souffles
- Basic Cakes and Decorating
- Mousse and Bavarian Cream
- Frozen Desserts
- Chocolate and Confectioneries
- Plated Desserts
ADVANCED CUISINE MODULES
- Filipino Cuisine
- Luzon
- Visayas
- Mindanao
- Southeast Asia
- Indonesia
- Thailand
- Vietnam
- Singapore
- American Cuisine
- Northeast
- Mid Atlantic
- Mid West
- Southwest
- Western Pacific States
- Spanish Cuisine
- Northwest
- Central
- Southern
- Northeast
- Eastern
- Traditional Desserts
- Italian Cuisine
- Northern Italy
- Central Italy
- Southern Italy
- Traditional Desserts
- French Cuisine
- Northern & Eastern French
- Western & Central French
- Southern French
- Traditional Desserts
- Japanese Cuisine
- Sushi
- Nabemono
- Noodles
- Agemono
- Tepanyaki
- Chinese Cuisine
- Northern China
- Eastern China
- Western China
- Southern China
- Mediterranean Cuisine
- Southern European Region
- Eastern Mediterranean Region
- North African Region
- Fundamentals in Restaurant Operations
Internship
- 300 to 600 hours, depending on venue assigned
Course Information
Please check course information, schedules, and intake dates for
Professional Culinary Arts,
Professional Baking and Pastry Arts and
International Cuisines.
Tuition Fee
- Kindly send your inquiry to info.globalacademyph@gmail.com for ongoing promos and bundled course tuition fees.
Intake Dates
Please check course information, schedules, and intake dates for Professional Culinary Arts, Professional Baking and Pastry Arts
and International Cuisines.
