Diploma in Culinary Arts Tuguegarao Launch Your Professional Chef Career in 12 Months
Master classic and international cusines with hands on training, premium OJT placements an international curriculum built to catapult your career globally with an industry aligned Diploma from La Flamme Bleue Tuguegarao.
12 Month Diploma in Culinary Arts Program Overview
800 hours of OJT experience in five-star and Michelin Guide listed commercial kitchens.
1 Year Accelerated Culinary Training
Fast track your career with our comprehensive, internationally bench marked diploma program. Start earning while your friends are still learning. Pathways
International Curriculum
More than 75% of LFB Instructors have experience internationally or hold an international certification. Meet your instructors
Fair Value Tuition
Invest in your future salary with an all inclusive tuition and monthly payment plan available. Inclusions
400+ Class hours
800 hours ojt
Opportunity to intern with our premier partners: Michelin Guide listed Gordon Ramsay's Bar and Grill, Marriott Hotel Manila and Shangri-La Boracay.
What you will Learn
TERM 1
Culinary Foundations
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Knife skills and Mise En Place
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Stocks, Sauces and Soups
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Garde Manager
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Modern Plating
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Menu planning and costing
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Sanitation and HACCP
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Brunch Simulation
TERM 2
ADVANCED COOKING
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Meat, Poultry and Seafood Fabrication
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Advanced Cooking Methods for commercial kitchens
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Hot Desserts
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Cold Desserts
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Mid term Exams
TERM 3
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Bakers Math
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Artisan Breads and Doughs
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Food service, bartending and baristaship
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Cakes, tarts and chocolate
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Culminating Activity
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Entrepreneurship & business
TERM 4
International Cuisine
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Filipino, Thai, Malay, Vietnam
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Italian, Greek and Spanish
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French
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Japanese, Chinese & Korean
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American & Mexican
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Indian
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Culminating Activity
TERM 5
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200hrs local
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600hrs with Industry partner
* Top Tier placements with Gordon Ramsay Philippines and Marriott Manila based off performance and successful interview with host company
Download complete Syllabus
Studying with La Flamme Bleue will open up a world of possibilities.
Chef
Lead culinary teams and create unforgettable dining experiences in Hotels, Restaurants, Cruise ships and casual eateries.
Launch and manage your own cafe, restaurant or catering business.
Study Abroad
Studying with us can open up pathways to further education in countries like Australia and the USA.
Work Abroad
With a 12 month diploma from LFB opportunities exist to join paid internship programs in Australia and the USA.
Is the 12-Month Diploma in Culinary Arts Worth It?
For students across Region II, Cagayan Valley and the wider Northern Luzon, the real question is not whether they can cook, but whether a 12-month culinary diploma is the right investment compared with a four-year degree or learning on the job. Here is the honest case.
What you actually finish with. In one year you complete 91 professional modules, more than 400 hours of lab and lecture, three live revenue simulations where you keep the profit, and 800 hours inside real commercial kitchens. That is roughly 1,200 hours of hands-on training before you graduate, not lectures about a kitchen but time spent working in one.
Who this culinary diploma is for. It suits the senior high graduate who already knows they want the kitchen, the career-shifter who wants a faster route than a degree, and the internationally-minded student aiming at hotel, resort or restaurant work abroad. It is not built for someone who wants a slower, broader four-year path.
The proof is where graduates go. Louis Paolo Narciso (Batch 7) is a Chef de Partie at Akiba in Australia. Xyza Galope (Batch 12) owns La Douceur Bistro and Café in Echague. One took the international route, one built her own business, both started here. You can see how the 800-hour placements work on our On-the-Job Training program page.
Why hands-on matters more than prestige. Alain Ducasse, the most Michelin-starred chef in history and founder of École Ducasse, built his training institution on one principle: "excellence in practice." His Manila campus charges ₱850,000. La Flamme Bleue delivers that same hands-on philosophy for ₱275,000 all-inclusive, with industry OJT partners his campus cannot match. The value is not in the badge; it is in the hours your hands spend in a real kitchen.
Reservation
Enrollment
Tuition
Total
* Payment plans available
Inclusions
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Apron
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Knife Set
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Knife Bag
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Immersions
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Culinary Cup
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Chefs Uniform
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Local Culinary Tour
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Philippine Food Expo
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Professional Diploma
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Lifestyle Masterclasses
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Culinary Bible (319 pgs, 150 recipes + all course content)
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91 Professional Culinary Modules (More than 400hrs of lab & lecture)
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All ingredients (More than 50k+ & take home everything you prepare)
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Lecture Video Library (Lifetime access to every lecture and demonstration)
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800hr internship opportunity with Gordon Ramsay Philippines & Marriott
Why choose us?
Benefit from our extensive network of Michelin Guide listed hotels and restaurants for an unparalleled OJT and career opportunity.
Guaranteed to Succeed
As long as you show up so will we, we are just as invested in your success as you are and will ensure you are industry ready.
Internationally Aligned
Curriculum
Learn from award winning chefs with vast international experience with over 75% of our instructors having worked abroad or hold an international qualification.
Not only is our program fully aligned with TESDA standards, but is also structured to ensure you can learn and intern abroad
Schedule A Call
Batch 27
Enrollment closes on August 31st, 2026
Diploma or Certificate: Which Program Is Right for You?
The 12-month Diploma in Culinary Arts is the full professional pathway: five terms, 91 modules, and 800 hours of OJT ending with placements at partners like Gordon Ramsay's Bar and Grill, Marriott Hotel Manila and Shangri-La Boracay. It is for the student who has decided on a culinary career and wants to graduate ready to work a professional line, in the Philippines or abroad.
The 2-month Certificate in Pastry and Baking is a focused specialisation drawn from the Diploma's Term 3, covering artisan breads, cakes, tarts and chocolate work. It suits the aspiring pastry chef who wants to specialise, the working adult who cannot commit twelve months yet, and the career-tester who wants real kitchen experience before the full Diploma. Many Certificate graduates return later for the Diploma.If you want a career as a chef, the Diploma is your pathway. To test a kitchen career first or specialise in pastry, start with the Certificate in Pastry and Baking.
Is the 12-month Diploma in Culinary Arts worth it?
Yes, for students committed to a culinary career. In one year you complete the Diploma in Culinary Arts which combines 91 modules and over 400 lab and lecture hours with 800 hours of OJT, around 1,200 hours of hands-on training, plus a TESDA-recognised credential. Finishing ready to work a professional line having already interned at partners like Gordon Ramsay's Bar and Grill, Marriott Manila and Shangri-La Boracay.
Who is the culinary diploma for?
It suits senior high graduates, college and course shifters, career shifters, and aspiring chefs or food entrepreneurs in Region II who are aiming at hotel, resort or restaurant career in the Philippines or abroad. It is also for those who want to complete a professional foundation on a fast track of 12 months rather than taking a short course and having gaps in their skill set or committing 4 years to a Bachelor of Science and absorbing unrelated studies.
What jobs can I get after the Diploma in Culinary Arts?
Graduates begin as Commis Chefs, Line Cooks, Pastry Chefs and progress to Chef de Partie and Kitchen Supervisors in hotels, restaurants, resorts, cruise lines and beyond. LFB alumni have also gone on to roles abroad, including Australia, Europe and to running their own food businesses locally.
What is the difference between the Diploma and the Certificate in Pastry and Baking?
The Diploma is the full 12-month chef pathway across five terms designed to fully equip a Chef to step into a commercial kitchen anywhere in the world. Where the Certificate in Pastry and Baking is a focused two-month specialisation ideal to test a kitchen career or for those who know they want to exclusively focus on pastry and baking or open a business like a bakery or cakeshop.
How long is the Diploma and when does it start?
Twelve months across five terms. The 2026 intakes start Batch 26 on June 30, Batch 27 on August 31, and Batch 28 on November 30.
Can I study the culinary diploma while working?
Classes run three days a week, either Monday, Wednesday, Friday or Tuesday, Thursday, Saturday, in a morning (8am to 12pm) or afternoon (1pm to 5pm) slot, so many students plan work and family around the schedule.
Louis Paolo Narciso
"Armed with a diploma from la flamme bleue center for culinary arts and a heart brimming with ambition, i set out to conquer new horizons. My journey took me to the vibrant culinary scene of Australia, where i landed a position at a top notch restaurant renowned for its innovative cuisine and unparalleled dining experience."
Batch 7
Position: Chef De Partie - Akiba, Australia
Xyza Pragas Galope
"La Flamme Bleue Center for Culinary Arts has equipped me with all the knowledge skills and confidence i need to start my own business. From mastering culinary techniques to understanding the art of presentation and even honing my management skills LFBT has been instrumental in shaping me into a well rounded professional. I turned my passion into a thriving business and brought my culinary dreams to life,"
Batch 12
Owner: La Douceur Bistro & Cafe, Echague
Gleanne Ashley Arao
"La Flamme Bleue Center for Culinary Arts prepared me in ways far beyond what I expected. From the very beginning, I was guided not only in mastering culinary techniques but also in building the discipline and confidence needed in this field. The hands-on training taught me how to adapt in a real kitchen environment, to be creative in every dish I make, and to always strive for excellence. What inspired me most was how the instructors believed in us, encouraged us to push past our limits, and reminded us that passion, when paired with hard work, can open doors to endless possibilities. LFBT didn’t just prepare me for a career—it prepared me for a future where I can turn my love for food into something meaningful and impactful. I leave with more than just skills; I leave with the courage, determination, and inspiration to follow my dreams as a chef."
Batch 16
Position: Line Chef, Balai Carmela