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Tourism, Hospitality & Culinary |
| Savory Asia
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| Artisan Bread
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 Duration: 2 days
Course description:
Artisan bread or more accurately artisanal bread is bread made using traditional methods. This includes respect for ingredients and understanding the fermentation process. Appreciate, understand and learn artisan bread making - from it's basic ingredients, fermentation process, to the use of sponges, dough development, dough handling and hand-shaping techniques.
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| Christmas Holiday Treats
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Duration: 1 month
Course description:
Learn how to prepare traditional Christmas breads, cakes, cookies, puddings, yuletide logs, and gingerbread house. Great as giveaways, gifts, and as special treats for families and friends. For the more enterprising ones, these items could even be sold during this season. An added bonus is the recipe and assembling of the Gingerbread house.
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| Fundamentals in Bread Baking
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Duration: 1 month
𝔦As recommended by TESDA; Actual duration may be different.
Course description:
This is your chance to learn how to bake your own bread, and experience the delight of freshly baked goodness in your own kitchen! This one-month (4 sessions, once-a-week, 5 hours per session) pure hands-on course covers preparation of breakfast breads, assorted rolls, Italian breads, doughnuts, and a host of international bread selection. Learn hand skills from masters that can make you an artisan baker in your own home.
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| Pastry and Bread Production Production - NC II
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Duration: 6 months
𝔦As recommended by TESDA; Actual duration may be different.
Course description:
This program prepares graduates for entry level employment as an assistant baker or pastry chef in restaurants, catering companies, cargo ships and other bakery establishments. Students learn the fundamentals of bread, pastry, and desserts preparation through lecture and practical sessions. After completing the six-month course, graduates go through a 2-month OJT program to experience actual kitchen operations. This is an ideal program for students and for professionals interested in a career in pastry. This program is also designed to assist experienced chefs gain recognition and qualification by acknowledging their current skills and abilities and providing gap training where required. This once-a-week course is also designed for working students or Professionals who would like to gain knowledge and skills in pastry and bakery production. It comes with a TESDA National Certificate II, which could help start a career in the culinary field.
» Read the Bread and Pastry Production NC II description by FindUniversity.ph
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| Fundamentals in Culinary Arts
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Duration: 3 months
Course description:
Enrich your cooking knowledge and skills in order to make a difference. Learn the cooking methods and techniques that will allow you to explore different cuisines… and turn plain dishes into culinary masterpiece… This three-month (12 sessions, once-a-week, 5 hours per session) pure hands-on kitchen course covers the foundations of cooking the professional way is ideal for beginners, hobby chefs, and a refresher for professionals. Students prepare enough food to enjoy as a full meal after each session.
Admission requirements:
1. 2 pcs. Of 2x2 picture (wearing chef’s jacket) to be submitted on the 2nd session
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| Restaurant Concept And Entrepreneurship Program
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| Fundamentals in Pastry Arts
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Duration: 3 months
Course description:
Unleash your creativity in making sumptuous desserts! Master the foundations of pastry arts and produce your own masterpiece. Learn how to prepare cakes, tortes, cold, frozen and warm desserts in this 3-month (12 sessions, once-a-week, 5 hours per session) hands-on kitchen course that covers methods and techniques of making European pastries and desserts. Ideal for beginners, hobby chefs, and a refresher for professionals. Students prepare enough number of pastries to bring home and enjoy after each session.
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| Certificate in Cookery - NC II
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Duration: 6 months
𝔦As recommended by TESDA; Actual duration may be different.
Course description:
Cookery prepares graduates for entry-level employment as assistant prep chefs in restaurants, catering companies, cargo ships, and other culinary establishments. Students learn the fundamentals in international food preparation through lecture and practical sessions. After completing the six-month course, graduates go through a 2-month OJT program to experience actual kitchen operations.
» Read the Commercial Cooking NC II description by FindUniversity.ph
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| Diploma in Culinary Arts and Kitchen Management with Australian Certificate III in Culinary Arts
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Duration: 1 year
Course description:
This course is designed to provide the students with knowledge and skills as well as develop the right attitude in the modern and classical food preparation. It includes competencies such as cooking hot and cold meals, preparing, portioning and plating dishes as well as product knowledge and kitchen management. This qualification provides the skills and knowledge to be graded as a chef in International cuisines (Western, Asian, and Mediterranean among others). It is recommended for students wishing to obtain employment in local and international hotels and restaurants. Graduates earn the following certifications: • ISCAHM Diploma • TESDA National Certificate II in Cookery • Australian Certificate III in Culinary The Australian Certificate III is issued by our partner, Culinary Solutions Australia. This certificate is recognized by the Australian government and all members of the Commonwealth Nations. This opens gates of unparalleled opportunities, expands the horizons for ISCAHM graduates and helps gain overseas employment. Over the years, ISCAHM has successfully produced professional chefs who hold positions as high as Executive Chef in reputable institutions here and abroad.
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| Diploma in Pastry and Bakery Arts and Kitchen Management with Australian Certificate III in Patisserie
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Duration: 1 year
Course description:
This course is designed to provide the students with knowledge and skills as well as develop the right attitude in the modern and classical pastry and bread preparation. It includes competencies such as preparing, baking, and plating desserts as well as product knowledge and pastry kitchen management. This qualification provides the skills and knowledge to be graded as a pastry chef of International breads and pastries. Students are also trained on special skills like Sugar Pulling, Wedding Cakes, Chocolate and Bread Art. Graduates earn the following certifications: • ISCAHM Diploma • TESDA National Certificate II in Bread and Pastry Production • Australian Certificate III in Patisserie The Australian Certificate III is issued by our partner, Culinary Solutions Australia. This certificate is recognized by the Australian government and all members of the Commonwealth Nations. This opens gates of unparalleled opportunities, expands the horizons for ISCAHM graduates and helps gain overseas employment. Over the years, ISCAHM has successfully produced professional chefs who hold positions as high as Executive Chef in reputable institutions here and abroad.
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