Program Overview

The International Culinary Arts, Pastry and Baking program is a comprehensive training course designed to develop globally competitive culinary professionals. It combines fundamental cooking techniques, advanced culinary skills, and pastry arts, aligned with international standards and industry practices.

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Course Duration

 The program consists of 720 hours of in-school training and 600 hours of On-the-Job Training (OJT), ensuring a balance of theoretical knowledge and hands-on industry experience.

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Course Curriculum

• The curriculum is structured into progressive modules covering:

• Fundamental and advanced culinary techniques

• International cuisines and menu preparation

• Baking and pastry production

• Food safety and kitchen sanitation

• Kitchen operations and cost control

• Plating, presentation, and modern culinary trends

 

Each module is competency-based, combining classroom learning with practical kitchen application.

 

Internship Opportunities

Students are required to complete 600 hours of On-the-Job Training (OJT) in accredited hotels, restaurants, and hospitality establishments. This provides real-world exposure and prepares them for both local and international career opportunities in the culinary industry.​​​​