Duration: 120 hours

Course description:
This course is designed to enhance the knowlede, skills and attitude in FOOD AND BEVERAGE SERVICES in accordance with industry standards. It covers core competencies on cleaning bar areas, operating a bar, preparing and mixing of cocktails, providing link between kitchen and service areas, providing room service, providing food and beverage service, developing and updating of food and beverage knowledge and providing wine services. It covers the basic common and core competencies.

Program Content:

• Customer Service
• Introduction to Kitchen and Service Area
• Food and Beverage Service
• Room Service
• Sanitation

Duration: 141 hours
𝔦As recommended by TESDA; Actual duration may be different.

Course description:
This course is designed to enhance the knowlede, skills and attitudes of a person to attain a clean equipment, tols and utensils and prepare, portion and plate pastries, breads and other desserts items to guest in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

Program Content:

• Introduction to Baking and Pastry
• Preparation of Pastry and Bakery Products
• Cakes
• Desserts
• Sanitation

» Read the Bread and Pastry Production NC II description by FindUniversity.ph

Duration: 90 hours

Course description:
The Culinary Arts program provides students with a good and solid foundation in culinary techniques and methods. It also provides students with sufficient knowledge on cost control for them to become chefs and run restaurants in the future.

Program Content:

• Kitchen Orientation
• Food Preparation
• Cooking Techniques
• Soups
• Cooking and Serving Food for Menus
• Sandwiches
• Preparation of Hot and Cold Desserts
• Sanitation

Duration: 90 hours

Course description:
Commercial Cooking is designed to enhance the knowledge, skills and attitudes of any kitchen staff on food preparation. It includes competencies such as clean kitchen areas; cook hot and cold meals; and prepare portion and plate meat or food to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines cruises.

Program Content:

• Kitchen Orientation
• Food Preparation
• Selection and Preparation of Meat
• Soups
• Cooking and Serving Food for Menus
• Sandwiches
• Preparation of Hot and Cold Desserts
• Sanitation