THE 12 MONTH DIPLOMA IN CULINARY ARTS
TRAIN INSIDE THE KITCHENS
THAT HIRE CHEFS
800 hours of on the job training in Gordon Ramsay, Marriott and Shangri-La kitchens, taught by chefs who have worked in them. In the heart of Tuguegarao, Region II.
Graduates from our first batches are already being hired.
Current intake Batch 27 · Enrolment closes 31 August 2026
WHY LA FLAMME BLEUE
What you cannot get anywhere else
Any school can hand you a uniform and a knife set. What we provide ensures you are going to get hired.
Hired Before they finish
Graduates from our batches are already being taken on by our industry partners. The training is built to end in a job, not a diploma on a shelf.
800 hours inside Michelin Guide listed kitchens
On the job training at Gordon Ramsay Bar and Grill, Marriott Hotel Manila and Tadhana Makati, among others. Real service, real standards, on your record.
Taught by Executive & Internationally trained & Accredited chefs
Our instructors are working chefs who have run five star kitchens and won on the national stage. 100% of our instructors are internationally trained or certified.
no hidden costs or increases
Uniform, knife set, a year of ingredients and OJT placement are all inside the ₱275,000. Many schools advertise a lower headline, then bill additionals like uniforms, knives, events and ingredients on top.
Run live services & keep the profit
Three live service events where students run the kitchen for paying guests. The school funds the working capital and you keep what you make.
Compete in national Culinary competitions
Participate in the Philippine Food Expo and or the Philippine Culinary Cup. The school pays your hotel and transportation and you get to add another compelling reason to be hired to your resume.
job readiness
Getting a position in our top tier OJT, requires passing an interview just like a paid position. We help prepare our students with a professionally formatted resume and interview training.
The chefs you will learn from, 3 days a week for ten months
On the job training gets you inside a great kitchen. Your instructors are who decide whether you are ready for it. Ours have run five star kitchens, judged the national stage, and won on it.
Chef Martin Bower
ACADEMIC DIRECTOR
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More than 20 years in professional kitchens across the UK, Australia, Thailand and the Philippines.
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Pre-opening Director of Culinary at Renaissance Pattaya, a Marriott property, leading a 65 member team. Executive Chef at Crimson Hotel Alabang.
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Silver Medallist, Philippine Culinary Cup, 2017. Head Judge, Philippine Food Expo, 2023 to 2025.
Chef Dianne Camayang
LEAD CULINARY INSTRUCTOR
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Diploma in Professional Culinary Arts and Hotel Management, ISCAHM.
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Certificate III in Commercial Cookery and Culinary Arts (Australia)
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Certificate IV in Training and Assessment (Australia)
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Champion, PINASarap Breakfast, Philippine Food Expo 2026.
Chef Phoebie Santero
CULINARY INSTRUCTOR
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BS Hotel, Restaurant and Institutional Management, major in Culinary Arts, De La Salle College of Saint Benilde.
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Trained at the Omni Amelia Island Resort, Florida.
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Second place, Creative Filipino Dessert Platter, Philippine Food Expo 2026.
Chef Kris Umblas
FACULTY ASSISTANT
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A scholarship student of this school.
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Rose from Culinary Assistant to Faculty Assistant.
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Second place, Healthy Pasta, Philippine Food Expo 2026.
La Flamme Bleue was founded by the late Chef Donald Infante, who opened the school so that chefs from the provinces could train to international standards without leaving the region. The standard he set is the one these instructors teach to.
ALL INCLUSIVE
Culinary arts tuition in Tuguegarao: one fee, nothing billed later
The 12 month Diploma in Culinary Arts at La Flamme Bleue Center for Culinary Arts in Tuguegarao costs ₱275,000, all inclusive. That fee covers everything below. There is no separate charge for kit, ingredients or placement.
A TESDA recognised Professional Diploma employers trust
Xinzuo 8" Chef knife and Xinzuo 3.5" pairing knife, chef's uniform, apron and cap, yours to keep
A full year of ingredients, over ₱50,000, you keep everything you cook
The 319 page Culinary Bible, 156 recipes and every lesson
Lifetime access to the full video library of every lecture
91 modules, more than 400 hours of lab and lecture
Barista and coffee training, and bartending and mixology
Wine and cheese, building a professional tasting palate
Industry food safety training, HACCP and sanitation
Business and entrepreneurship training to run a food business
A regional culinary tour, the Philippine Food Expo and the Culinary Cup
Career and placement support, plus a lifetime alumni network
YOURS TO KEEP
Two Xinzuo Yu Series Knives
Every student is issued an 8 inch chef's knife and a 3.5 inch paring knife from the Xinzuo Yu Series. Forged from German 1.4116 stainless steel, hardened to 56 to 58 HRC, full tang through an ebony wood handle, ground to a keen 15 degree edge. These are the two knives a chef reaches for most, and they are the student's to keep.
What this means for you. The price you reserve at is the price you pay. No surprise invoices for a uniform, a knife set or ingredients part way through the year.
VIDEO LECTURE LIBRARY
Every lecture, Recorded for reference, Lifetime access
Panna Cotta
Mirror Glaze
Starch Cookery
OJT PARTNERS
Where your 800 hours are spent
Gordon Ramsay Bar & Grill
Shangri La Boracay
Idiot Sandwich BGC
Tadhana Makati
Marriott Hotel Manila
La Fayette Luxury Suites (Tuguegarao)
* Placements are earned based upon performance and a successful interview with the host company. OJT with Shangri La Boracay are 1000 hour placements.
THE PAYOFF
Where the diploma can take you
Real starting salary ranges across markets. Figures are gross and shown in local currency. International study and work pathways are built into the program.
Philippines
Starting at P18,000 - P22,000 / month
Commis and line cook, rising to ₱41,000 to ₱51,000 as executive chef
United Arab Emirates
Starting at AED 3,000 - 5,000 / month
Tax free, with housing and meals provided
Australia
Starting AUD 52,000 / month
Working Chefs on AUD 60,000 to 75,000 and more
Singapore
Starting From SGD 2,000 to 2,800 / month
Entry commis roles
THE COMPARISON
Elite tier training, without the elite tier price
The same hands-on approach, benchmarked against an international culinary school.
LA FLAMME BLEUE TUGUEGARAO
₱275,000
✓ All inclusive, no hidden costs
✓ 800 hours OJT with Michelin Guide listed partners
✓ Internationally trained, experienced & certified instructors
✓ Internationally certified training
✓ International Internships
ÉCOLE DUCASSE, MANILA
₱1,332,500
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All inclusive, no hidden costs
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Optional Internship
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Internationally trained, experienced & certified instructors
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Internationally certified training
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International Internships
YOUR ADVANTAGE
A comparable hands-on culinary education, delivered locally for ₱275,000 all inclusive against ₱1.3M at École Ducasse Manila. Professional standards, at a fraction of the cost of with similar outcomes
YOUR INVESTMENT
ONE TRANSPARENT FEE
Reserve for ₱5,000, credited to your tuition. Instalment plans available.
RESERVATION
₱5,000
ENROLLMENT
₱25,000
TUITION
₱245,000
All inclusive total
Reservation ₱5,000 + Enrolment ₱25,000 + Tuition ₱245,000
₱275,000
Current intake Batch 27 · Enrollment closes 31 August 2026
QUESTIONS
Common questions about the culinary arts tuition fee
How much is the culinary arts tuition fee in the Philippines?
The 12 month Diploma in Culinary Arts at La Flamme Bleue Tuguegarao costs PHP 275,000, all inclusive.
What is included in the culinary arts tuition fee?
Uniform and chef kit, a Xinzuo Yu Series chef and paring knife, a full year of ingredients, the Culinary Bible, barista, bartending, wine and cheese modules, and an 800 hour on the job training placement.
Are there payment plans for the Diploma?
Yes. PHP 5,000 reserves a place and is credited to tuition. PHP 25,000 is due on enrolment. The PHP 245,000 balance can be paid by instalments over either 5 months or 10 months.
Is culinary school worth it in the Philippines?
Graduates from our first batches are already being hired. Students train 800 hours inside Gordon Ramsay Bar and Grill Philippines, Marriott Hotel Manila and Shangri-La Boracay.
Who teaches the Diploma in Culinary Arts?
Academic Director Chef Martin Bower, with more than 20 years across the UK, Australia, Thailand and the Philippines, and lead instructors Chef Dianne Camayang and Chef Phoebie Santero.
When does the next batch start?
Batch 27 begins on 31 August 2026. Each batch is capped at 24 students.