Diploma in Culinary Arts, Evening Intensive, Tuguegarao: Qualify as a Chef in Six Months
Monday to Saturday, 6pm to 10pm. Four months of study and two months of industry placement.
You do not have to choose between your income and the profession you want. The Evening Intensive is designed for working professionals, so you keep earning every month while you study.
Batch 1 starts 27 February 2027. 24 seats.
Who is the evening Intensive Diploma for?
The Evening Intensive Diploma is for the person who is already working or has other commitments during regular business hours, or that has a strong desire to finish the 12 month Diploma in a compressed period of time.
You may be in an office, a clinic, a government post, a classroom or a business of your own. You have wanted to cook professionally for years, and every time you have looked at it seriously your existing commitments were always in the way. Daytime study means foregoing your existing income or abandoning your current responsibilities.
The Evening Intensive removes that. Classes start at 6pm, after the working day has finished so you can continue to earn and show up for those that need you.
WHICH PROGRAM FITS YOUR DAY?
Certificate in Pastry &
Baking
Two months. Try the profession, or specialise in pastry, and carry the full tuition forward if you continue.
Diploma in Culinary
arts
Twelve months, three days a week, morning or afternoon sessions. The complete professional training for someone able to give their days to it.
Evening Intensive
The same Diploma, six evenings a week, finished in half the time, without giving up your existing commitments.
Six evenings per week, twenty four hours of lab & lecture
The Evening Intensive is not a lighter version of the programme taken later in the day. It is double the amount of time spent on campus each week, not less.
DIPLOMA IN CULINARY ARTS
EVENING INTENSIVE
Days per week
Three
Six
Hours
8am to Noon or 1pm to 5pm
6pm to 10pm
Time in school per week
12
24
Duration
12 months
6 months
An evening student is in the school twice as many hours per week as a day student. That's how finishing in six months is possible.
What you study
Term 1: Culinary foundations
Knife skills and mise en place. Stocks, sauces and soups. Garde manger. Modern plating. Menu planning and costing. Sanitation and HACCP.
Term 2: Advanced cooking
Meat, poultry and seafood fabrication. Advanced cooking methods for commercial kitchens. Hot desserts. Cold desserts.
Term 4: International Cuisine
Filipino, Thai, Malay and Vietnamese. Italian, Greek and Spanish. French. Japanese, Chinese and Korean. American and Mexican. Indian.
Term 5: Industry placement
Two months training with our partner establishments.
Term 3: Bread and Pastry Arts
Bakers' maths. Artisan breads and doughs. Cakes, tarts and chocolate. Food service, bartending and baristaship. Entrepreneurship and business.
Where you finish the diploma
The Evening Intensive uses the same industry partners as the twelve month Diploma. So you have the same opportunity to do OJT with our Tier 1 partners who are; Michelin Guide listed Gordon Ramsay Bar and Grill Philippines, Marriott Hotel Manila, Shangri-La Boracay, Tadhana Manila and Taglish. Understanding some of those participants have selected the Evening Intensive as they have commitments during business hours the OJT portion is optional but highly recommended for the industry exposure to leading culinary establishments.
A Tier 1 placement is earned rather than allocated. Students are selected on performance and through an interview with the host establishment, held to the same standard as professional hiring, and we coach you through it.
How OJT placements work
We also have local placements with establishments in Tuguegarao.
Where you will study
La Flamme Bleue Center for Culinary Arts has trained 390 graduates in Tuguegarao City. Our graduates hold positions in professional kitchens including Gordon Ramsay Bar & Grill, Marriott Manila, Tadhana and Taglish. Abroad in Dubai and Australia. Our alumni have opened over 30 of their own restaurants and cafes.
We are rated 4.9 from 140 Google reviews.
The chefs who teach the evening intensive
Chef Martin Bower
Academic Director. UK trained, and responsible for the academic standard across every programme the school delivers.
Chef Dianne Camayang
Champion of the PINASarap Breakfast category at the Philippine Foodservice Expo 2026, 11,500+ hours teaching, Australian Certified.
Chef Phoebie Santero
Second place, Creative Filipino Dessert Platter, Philippine Foodservice Expo 2026. Trained in the USA, 5000+ hours teaching
These are the same instructors teaching the 12 month Diploma.
What is included?
Everything that is included in the 12 month Diploma and more.
Your own Xinzuo knife set, exclusive to the Evening Intensive
A complete Xinzuo professional knife set, seven pieces including Boning knife, Filleting knife, Pairing knife, Chefs knife, Honing Rod and Kitchen Scissors worth P13,500, provided at enrollment. It is yours to keep, and it is the set you will use and train with in our Center for Culinary Arts every evening for six months. No other La Flamme Bleue programme includes it.
Graduates Executive Black Uniform
The student's White Chef's jacket trains the apprentice to be careful as any mistakes are visible. After more than 1200 hours of practical activities and the student has passed their comprehensive exam they have earned the right to wear their Executive Chefs jacket. The Graduates Executive Jacket is not included in any other program.
Graduation Dinner ticket including +1
Valued at P6,000 the Evening Intensive Diploma includes two tickets to the students graduation dinner. An exciting night of awards, fun and networking with the other batches that graduate throughout the year. None of the other programs include their graduation tickets.
Also included
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Chefs White Uniform Jacket
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Apron
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Knife bag
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The Culinary Bible, 319 pages, 156 recipes
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Lecture video library, lifetime access. (24+ hours)
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All ingredients, take home everything you prepare more than P50,000
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Industry placement with our partner establishments
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Your Diploma in Culinary Arts
Fees
Reservation
P10,000
Enrollment
P57,000
Tuition
P333,000
Total
P400,000
Your P10,000 reservation is credited to your tuition. Enrollment is paid before the batch starts. Tuition balance can be paid in 3 instalments. Up to 4 students per batch can avail of paid in full discount.
What this costs you against studying in the daytime
Compare the two properly. A twelve month daytime programme costs you the tuition plus a year of the salary you would have given up to attend it. Put your own monthly salary against twelve months and add it to the tuition. The Evening Intensive costs you the tuition and nothing else, because you never stop earning. Even if you are not currently earning you graduate into the work force 6 months faster.
Add an Australian Qualification
The Evening Intensive Diploma students can add a Certificate III in Commercial Cookery, delivered with an Australian Registered Training Organisation, alongside the 6 Month Evening Intensive Diploma in Culinary Arts. It is optional, and it is added when you reserve. Should you change your mind after completing the Diploma you are still eligible to get the Certificate III in Commercial Cookery via Recognition of Prior Learning.
The Cert III in Commercial Cookery opens the doorway to a Subclass 500 Visa by providing a track of continuous learning with the same RTO that issues the qualification. The RTO offers numerous courses and have a partner network in the Hospitality industry for you to work with during your study. All immigration related matters are handled by a leading Migration Agent with more than 15 years experience in Australia.
Certificate III in Commercial Cookery
P75,000
You finish with two qualifications: the Diploma in Culinary Arts from La Flamme Bleue Center for Culinary Arts, and an Australian Certificate III in Commercial Cookery. Having both a Philippine Diploma and an Australian qualification will put you in front of most freshly graduated Culinary students should you decide to stay in the Philippines
What happens after you reserve?
-
We talk. Our admissions team confirms your details, answers your questions and sets out the payment terms and your industry placement.
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You reserve. P10,000, credited to your tuition. Your seat in your chosen Batch is held.
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You enrol. P57,000, paid before the batch begins.
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You start. 27 February 2027, 6pm.
Questions?
Is this the same Diploma as the twelve month programme?
Yes. The same Diploma, the same chefs, the same assessment, the same OJT partners. The Evening Intensive describes when you study, not what you graduate with.
Can I keep my job while I study?
That is what the programme is built for. Classes run from 6pm to 10pm, after the normal working day, so your income can continue throughout.
How many hours a week is it?
Twenty four lab/lecture hours a week, six evenings a week from Monday to Saturday. A day student attends 12 lab/lecture hours a week across three days.
How long does it take?
Six months. Four months of classroom and practical training, then two months of industry placement.
Where are classes held?
At La Flamme Bleue Center for Culinary Arts in Tuguegarao City.
Do I need kitchen experience to apply?
No. Our students come from nursing, medicine, accountancy, law, IT, business and many other fields, and most arrive with no professional kitchen background.
What does it cost?
P400,000 in total: a P10,000 reservation, P57,000 enrollment, and P333,000 tuition. The reservation is credited to your tuition.
When does Batch 1 start and how many places are there?
Saturday 27 February 2027, with 24 places. Reservations close when the batch is full.
What is included in the fees?
Your black and white chef's uniform, apron, knife bag, the Culinary Bible, lifetime access to our lecture video library, all ingredients, and your industry placement. Evening Intensive students also receive a complete seven piece Xinzuo professional knife set, worth P13,500 and two tickets to the graduation event.
Can I add the Australian Certificate III?
Yes. Evening Intensive Students can add a Certificate III in Commercial Cookery, delivered with an Australian Registered Training Organisation, for P75,000. It is optional and it is arranged when you reserve.
What happens during the industry placement?
Two months working in a professional establishment with one of our industry partners. Tier 1 placements are earned on performance and through an interview with the host establishment. We coach you through that process.