Diploma in Culinary Arts
2026 Full syllabus
Five terms. 1,200 hours of practical training. Fourteen international cuisines. 800 hours of On The Job Training at Michelin Guide listed kitchens. This is the complete curriculum taught at La Flamme Bleue Tuguegarao City.
1,200
PRACTICAL HOURS
5
14
800
TERMS
INTERNATIONAL CUISINES
OJT HOURS
390+
GRADUATES
The Diploma in Culinary Arts syllabus at La Flamme Bleue Tuguegarao runs across five terms over 12 months: culinary foundations, advanced techniques, bread and pastry, fourteen international cuisines, and 800 hours of on-the-job training. Students complete around 1,200 hours of practical training and graduate with TESDA Cookery NC II competencies. Reserve a place for the next 2026 batch on the Diploma in Culinary Arts program page.
About the program
What does the 12 month Diploma cover?
The professional culinary arts course covers the full progression a working chef needs: kitchen foundations and food safety, classical technique, protein fabrication, modern cooking methods, bread and pastry, and fourteen international cuisines, followed by 800 hours of on-the-job training.
The syllabus is deliberately laboratory-led. Around 400 hours of classroom training take place in the school's training kitchens, and the large majority of that time is hands-on cooking rather than lecture. Pure discussion sessions are limited to fundamentals such as sanitation and HACCP, equipment familiarization, baker's math, menu planning, and food costing.
Add the 800 hours of on-the-job training, and a graduate completes roughly 1,200 hours of practical training before receiving the diploma. The full Diploma in Culinary Arts program details schedules, tuition, and batch dates.
Throughout the program, students are assessed the way a real brigade is judged: on consistency, timing, sanitation, and the quality of the finished plate.
On Foundations
“Mise en place is all good line cooks’ faith. Do it right or suffer.”
- Thomas Keller, the only American-born chef to hold multiple Michelin three-star ratings simultaneously.
400+
LAB HOURS
85%+
HANDS ON
NC II
COOKERY
3x
SIMULATIONS
Curriculum structure
Five Terms. One complete Chef.
Term 01
Introduction to Culinary Arts
- Knife Skills & Mise En Place
- Soups, Stocks & Sauces
- Garde Manager
- Plating 101
- Brunch Simulation
Term 02
Advanced Culinary Arts
- Protein Fabrication
- All Cooking Methods
- Sous Vide & Modern Methods
- Hot & cold Desserts
- Practical Exams
Term 03
Bread and Pastry Arts
- Baker's Math and Formulas
- Artisan Breads and Pastry
- Coffee and mixology
- Entreprenuership
- Dessert Clash
Term 04
International Cuisines
- 14 International Cuisines
- 2 lab sessions per Cuisine
- Signature Dishes per Country
- Final Exams
- Culminating Event
Term 05
On The Job Training
- 600hrs restaurant OJT
- 200hrs local OJT
- Gordon Ramsay Group
- Marriott
- Shangri-La
- Direct Hire Outcomes
01
Term One
Introduction to Culinary Arts
Foundations
General orientation & Self Assessment Laboratory
History of Culinary Arts
Sanitation, HACCP & Food Safety
Knife Skills: 16 different cuts
Equipment Familiarization & Exams
Herbs & Spices Identification (with Project)
Stock Preparation, Roux & Thickening Agents
The Five Mother Sauces & Derivatives
Soups: Clear, Cream & Bisque
Garde Manger: Cold Kitchen
Sandwiches & Salads
Hors d'Oeuvres
Egg Preparation
Breakfast Cookery
Starch Preparation
Pasta Cookery
Vegetable Cookery
Fruit & Vegetable Carving
Plating 101
Assessment
Preliminary Practical Exam
Menu Planning and Costing
Live event - Brunch simulation
Students plan cost and serve a paying public audience. The first of 3 live paid service events in the Diploma, teaching standards and real food costing in a live kitchen environment while giving students the opportunity to keep all profits!
Foundations: Mise En Place
Introduced in Term 1 and tested across 12 months. Every class and subsequent assessment builds upon the practice and standards set in the first term.
02
Term Two
Advanced Culinary Arts
Protein Fabrication
Meat Fabrication. Complete breakdown & Portioning
Poultry Fabrication. Trussing and jointing.
Fish & Seafood fabrication. Filleting and scaling.
Cooking methods
Baking & Roasting (The Maillard Reaction)
Frying
Grilling & Broiling
Saute & Stir Fry
Sous Vide
Steaming
Braising & Stewing (collagen to gelatin)
Poaching & Blanching
Desserts
Hot Dessert Preparation
Cold Dessert Preparation
Dessert Practical Assessment
Assessments
Mid Term Exam 1
Cooking Methods Practical Exam
Mid Term Exam 2
Dessert Practical Exam
03
Term Three
Bread and Pastry Arts
Bakeshop foundations
History of Baking
Tools & Equipment in Baking
Baker's Math and the Percentage System
Cookies, Brownies and Muffins
Yeast Bread, Pies and Tarts
Doughnuts, Cupcakes and Cakes
Beverages
Food Service and Coffee 101
Mixology
Wine and Cheese Pairing
Assessment & Culminating Events
Pre-Final Written Exam
Individual Practical Demonstration in Baking
Final Written Exam (History & Desserts)
Culminating Activity - Public Dessert Showcase
Outreach Program
Assessments
Preliminary Practical Exam
Menu Planning and Costing
Also Available as standalone Certificate
Term 3 is offered as the 2 month Certificate in Pastry and Baking. The same content for students who want to specialize without enrolling in the full diploma. Ideal for career shifters and aspiring Pastry Chefs.
Entrepreneurship & Business
Term 3 closes with dedicated sessions on menu planning, costing and marketing elements, preparing students on how to run a food business.
04
Term Four
International Cuisines
Term Four dedicates two laboratory sessions to each of the fourteen international cuisines. The broadest international curricula offered by any school in Region II. Students cook the signature dishes and master the defining techniques of each tradition.
Filipino
Sisig, Sinigang, Laing
Vietnamese
Pho Bo, Spring Rolls
Malaysian
Rendang, Nasi Lemak
Thai
Pad Thai, Tom Yum
Spanish
Paella, Gazpacho
Italian
Risotto, Ravioli
French
Coq Au Vin, Bourguignon
Indian
Butter Chicken, Biryani
Greek
Moussaka, Spanakopita
Korean
Bibimbap, Bulgogi
Chinese
Dumplings, Stir-Fry
Japanese
Sushi, Sashimi, Ramen
American
BBQ Ribs, Jambalaya
Mexican
Tacos, Mole
Assessment
Comprehensive Exam 1 (written) & Comprehensive Exam 2 (Full Practical Final)
Culminating Activity
The third and largest public dining event. Students design cost and service multiple sittings.
05
Term Five
On The Job Training. 800 hours
Term Five is where classroom training transitions into becoming a career. Every Diploma student completes 600 hours of On The Job Training. In addition they will complete 200 hours local OJT in Tuguegarao. Placements span hot kitchen, cold kitchen, banquets, fine dining, pastry and luxury hotel service.
MICHELIN GUIDE LISTED
Gordon Ramsay Bar & Grill
Fine dining placement at one of the Philippines most prestigious kitchens, Michelin Guide listed 2026.
5 STAR HOTEL
Marriott hotel manila
International hotel brigade placement covering multiple kitchen stations and banquet operations. High volume operations with function space delivering up to 5000 covers
LUXURY RESORT
Shangri-La Boracay
Luxury resort placement in Philippines most iconic luxury hospitality destinations.
NYC MICHELIN GUIDE
Tadhana - Makati
New York City Michelin guide listed Tadhana has come home to the Philippines. Learn under Chef Frances Tariga.
Graduate Outcomes
Graduates from earlier batches have already been directly hired by the venues in which they interned. This is the term that turns our 12 month Culinary Diploma into a hireable professional record.
Training Hours
Designed for Practical Outcomes
400+
CLASSROOM LAB HOURS
Conducted in commercial training kitchens. 85 - 90% hands on cooking. Lecture including HACCP, FoodSHAP, equipment, costings and Bakers math.
800
OJT HOURS
600 hours at named partner establishments. 200 hours local OJT in Tuguegarao. Real brigade roles, not observation.
~ 1,200
TOTAL PRACTICAL HOURS
"Excellence in practice." Alain Ducasse, the most Michelin starred chef in history. The credential reflects real kitchen capability, not theory alone.
Assessment
How are Students Graded?
Assessment runs throughout the program and combines daily performance, projects, written quizzes, major practical exams and the on-the-job training evaluation. Students are assessed the way a real brigade is judged: on consistency, timing, sanitation and the quality of the finished plate.
GRADE COMPONENT
WEIGHT
Quizzes
40%
Major Exam
30%
Attendance
15%
On-the-Job Training
10%
Project
5%
Total
100%
Grade Weighting at a Glance
Quizzes
40%
Major Exam
30%
Attendence
15%
On-the-job Training
10%
Project
5%
Batch sizes are capped at 24 students so the chef instructor can correct techniques at the station in real time. Not from the front of a lecture hall.
The Instructors
Who teaches the Syllabus?
Chef Martin Bower
Academic director
UK trained. Worked with Marriott, Mercure and Swissotel. Executive Chef throughout Asia. Leads the Diploma program and sets the benchmark for international Cuisines.
Chef Dianne Camayang
Lead Instructor
Lead Culinary instructor with multiple Australian qualifications. PFE 2026 Champion PINAsarap Breakfast.
Chef Phoebie Santero
Culinary Instructor
BS-CM De La Salle Benilde graduate. Trained in the USA, Japanese and Desserts specialty Chef. PFE 2026 Filipino Breakfast Platter, 2nd place.
Chef Kris Umblas
Instructor In Training
Instructor in training. PFE 2026 Healthy Pasta, 2nd place.
2026 Batch schedules
When does the next batch start?
2026 Intake dates
Batch 25
Starting March 31st 2026.
COMMENCED
Batch 26
Starting June 30th 2026.
AT CAPACITY
Batch 27
Starting August 31st 2026.
FILLING FAST
Batch 28
Starting November 30th 2026.
OPEN
Class Schedule Options
SCHEDULE
DAYS
TIME
MWF - AM
Mon / Wed / Fri
0800 - 1200pm
MWF - AM
Mon / Wed / Fri
1300 - 1700
TTHS - AM
Tues / Thurs / Sat
0800 - 1200pm
TTHS - AM
Tues / Thurs / Sat
1300 - 1700
Up to four batches run concurrently. Choose the schedule that fits your availability when you reserve.
Tuition: P275,000 all inclusive. P5,000 reserves your seat and is deducted from your tuition.
Frequently asked questions
Common questions about the Syllabus
How long is the Diploma in Culinary Arts at La Flamme Bleue?
The diploma runs 12 months across 5 terms, including 800 hours of on-the-job training in term 5. Most students complete approximately 1200 hours of practical training in total.
Is the Pastry and Baking part sold separately?
Yes, term 3 of the diploma is offered as a standalone 2 Month Certificate in Pastry and Baking for students who are focused solely on becoming a Pastry Chef.
What does the culinary arts syllabus cover?
The syllabus covers culinary foundations and food safety, advanced cooking techniques and protein fabrication, bread and pastry fourteen international cuisines and a supervised professional placement. All mapped to TESDA NCII Cookery competencies.
What International cuisines are being taught in 2026?
Term 4 covers 14 international cuisines with two laboratory sessions each: Filipino, Vietnamese, Malaysian, Thai, Spanish, Italian, French, Indian, Greek, Korean, Chinese, Japanese, American and Mexican.
How do i reserve a place for the 2026 intake?
Submit a contact form via the apply page or contact us directly.
