12 month Diploma Syllabus
Term 1 - Introduction to culinary arts
-
General Orientation
-
Self- Assessment Laboratory
-
History of Culinary Arts, Sanitation/ HACCP & Knife Skills- Basic Cuts
-
Equipment Familiarization & Exam
-
Herbs & Spices Familiarization & Exam (with Project)
-
Stock Preparation; Roux & Thickening Agent
-
Five Mother Sauces
-
Soups
GARDE MANGER -
Sandwiches & Salads
-
Hors D' Oeuvres
-
Egg Preparation
-
Breakfast Cookery
-
Starch Preparation
-
Pasta Cookery
-
Vegetable Cookery
-
Fruit & Vegetable Carving
-
Plating 101
EXAMS -
Preliminary Exams
-
Practical Exam
-
Menu Planning & Costing
-
Brunch Simulation Activity
Term 2 - Advanced Culinary Arts
FABRICATION
-
Meat Fabrication
-
Poultry Fabrication
-
Fish & Seafood Fabrication
COOKING METHODS -
Frying
-
Baking & Roasting
-
Grilling & Broiling
-
Sauté & Stir Fry
-
Sous Vide
-
Steaming
-
Braising & Stewing
-
Poaching & Blanching
EXAMS -
Mid term Exam 1
-
Cooking Methods Practical Exam
DESSERTS -
Hot Dessert
-
Cold Dessert
EXAMS -
Midterm Exam 2
-
Dessert Practical Exam
Term 3 - BREAD & PASTRY
-
History of Baking
-
Tools and Equipment in Baking
-
Baker’s Math
-
Cookies
-
Brownies
-
Muffins
-
Bread
-
Pies
-
Tart
-
Doughnuts
-
Cupcakes
-
Cakes
EXAMS -
Preliminary Final Examinations
-
Pre- Final Exam & Individual Demo
-
Dessert Group Activity
SERVICE -
Food Service
-
Coffee 101
-
Bartending/Mixology
-
Wine & Cheese
EXAMS -
Final Exam
-
Written Exam (History- Desserts)
-
Culminating Activity A
-
Outreach Program
-
Entrepreneurship and Business Class (with Menu Planning and Costing)
Term 4 - International Cuisines
-
Filipino Cuisine
-
Vietnamese Cuisine
-
Malaysian Cuisine
-
Thai Cuisine
-
Spanish Cuisine
-
Italian Cuisine
-
French Cuisine
-
Indian Cuisine
-
Greek Cuisine
-
Korean Cuisine
-
Chinese Cuisine
-
Japanese Cuisine
-
American Cuisine
-
Mexican Cuisine
EXAMS -
Comprehensive Exam 1
-
Comprehensive Exam 2
-
Culminating Activity B
Term 5 - On The Job Training
-
Restaurant OJT - 600 hours
-
Local OJT - 200 hours