Certificate
in Culinary Arts

The Certificate in Culinary Arts program aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practice commonly found in an operational environment.  

The program covers mise en place, food preparation, storage of food products, food infection and intoxication, hygiene and cleanliness, methods and techniques of cooking, stocks, sauces and soups, eggs, vegetables and farinaceous products, poultry and meat butchery and cooking, product knowledge and occupational health and safety, weight measure as applied to cooking, unit and temperature conversion, proper knife usage skills, basic cutting and butchering, standard kitchen hand tools, operations of equipment in a commercial kitchen and culinary terminology.  

Class Details

Schedule:

  • Saturday, 8:00 – 5:00 pm 

Venue: 

  • Hot Kitchen, Lower Ground Floor, SHL Building, Lyceum of the Philippines University-Batangas, Capitol Site, Batangas City

Download Curriculum

The complete program curriculum for Certificate in Culinary Arts

At the end of the six months program, students will be able to: 

  • Recognize the importance of the principles in preparation, cooking and presentation of dishes as foundation in culinary arts.  
  • Apply the principles and techniques in food preparation and cooking.  
  • Evaluate the different parts, cuts and market forms of basic food according to standard quality.  
  • Apply the different principles and techniques in basic food preparation and cooking.  
  • Prepare appetizer, main course and hot and cold desserts. 
  • Display creativity in plating the finished products.  
  • Pass the competency assessment in Cookery NC II.
  • Gain meaningful experiential learning through internship.
Program Outcomes

At the end of the six months program, students will be able to: 

  • Recognize the importance of the principles in preparation, cooking and presentation of dishes as foundation in culinary arts.  
  • Apply the principles and techniques in food preparation and cooking.  
  • Evaluate the different parts, cuts and market forms of basic food according to standard quality.  
  • Apply the different principles and techniques in basic food preparation and cooking.  
  • Prepare appetizer, main course and hot and cold desserts. 
  • Display creativity in plating the finished products.  
  • Pass the competency assessment in Cookery NC II.
  • Gain meaningful experiential learning through internship.

TALK TO US TODAY!

Send us your inquiries and we would be glad to answer them.

Name
Field is required!
Field is required!
Email Address
Field is required!
Field is required!
Message
Field is required!
Please fill out all fields