This module aims to provide students the knowledge and skills in producing the staples of a Philippine bakeshop also fondly called our PANADERIA.

This course is a 12 day hands on class that will teach the basics of commercial baking focusing on making breads and other popular desserts.

This Module is a hands-on workshop and lecture on the basic points of PORK FABRICATION and appreciation of CHARCUTERIE products. Butchery is a special skill and this will enhance one’s current arsenal of knife skills. 

This 4-day introductory course on sous vide is for students and industry professionals who want to learn the fundamentals of sous vide production and process. 

The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. 

This Management Module shall cover the basics of managing a professional kitchen brigade, menu engineering & analysis then leading into the guidelines of setting-up an industrial kitchen. 

This Management Module presents the students the several food business concepts in the industry. Topics covering market research, product development and marketing strategies to be competitive are subjects that can supplement managing your own food business.

This Management Module will be covering all management aspects of a restaurant establishment. From management basics of purchasing, inventory handling, Front of the House to marketing strategies the students shall be engaged in these topics.

This Management Module presents the students the components of managing a catering operation as well as a brief introduction to events planning.

This course focuses on the study of cooking skills associated with the preparation and service of traditional Southeast Asian cuisine namely Indonesian, Thai, Vietnamese and Singaporean Cuisines.

This course focuses on the study of cooking skills associated with the preparation and service of traditional Italian cuisine.

This course focuses on the study of cooking skills associated with the preparation and service of traditional Japanese and Chinese cuisines.