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International Culinary School Philippines - Programs
A great career begins with a great education.
Course offeringsFlexible Program Options! Study Culinary Arts
• Two year Diploma in Culinary Arts • One year Diploma in Baking and Pastry Arts. • Culinary Arts Basic Techniques Certificate. • Pastry Arts Basic Techniques Certificate. • Creative Short courses: Designed, for the passionate home chef.
Culinary Arts Diploma
OverviewInternational Culinary Chef's Academy of Cebu is two-year Diploma in Culinary Arts uniquely fuses the art and science of cooking with an introduction into critical business management knowledge. This combination prepares you to succeed in today's competitive culinary job environments. The International Culinary Chef's Academy of Cebu is Program are based upon cooking and teaching principles that have been utilized for centuries all over the world to produce top cooks and other foodservice professionals. After the first and seventh quarters, you will take comprehensive practical exams to demonstrate your mastery of concepts and techniques. Upon graduation, you will have the professional skills, attitude, and knowledge needed to launch a culinary career and grow into a leadership position. Program DescriptionYEAR ONE Quarter One - 16 credits This quarter introduces you to the professional kitchen. The 10 weeks quarter is broken up into 4 mini-sections. You will be in each section 4 days a week, for 2 1/2 weeks in order to manage a multi-day project through to completion. The classes generally start with a lecture and a demonstration followed by 4 hours of hands-on experience in the kitchen. Classes involve hours of practice time designed to let you hone your skills to do everything from mastering specific knife skills, such as julienne, to boning a chicken and filleting a fish. You will learn how to identify specific cuts of meats, it's fabrications and it's preparations. You will learn how to season as you become familiar with soups, stocks, and sauces. You will learn cooking methods such as frying, poaching, and braising and why particular methods of cooking are more appropriate for certain ingredients. You will also learn how to optimize the ingredients on hand and begin to think about the way you present the food that you create. You will learn how to identify and successfully purchase products and ensure their quality. Courses include: • Kitchen Safety and Sanitation for Food Service • Product ID • Knife skills • Butchery • Kitchen Organization
Quarter Two- 15 credits For half of this quarter, you will focus on speed, quality production, and teamwork, taking on different roles in the kitchen, you will be responsible for producing meals on time or cooking to order at action stations. You also will learn to efficiently cook for hundreds of guests. For the second half of this quarter, you will focus on individual speed and food quality and be introduced to the business side of cooking. You will learn how to manage a storeroom, including accepting goods and managing vendors. You will also learn about information systems that can assist you with ordering and tracking. During this quarter, our Career Services team will help you develop professionally; assisting you with resume building and mock interviews to prepare you for the internship you want. Courses include:
Quarter Three- 13 credits In Quarter three students build on their café experience by through the Breakfast course. The rest of the coursework is dedicated to communication and science, Culture and History of food. Students continue their required study of French, and begin practicing the forceful use of language in English Composition . This quarter includes the important study of Human Nutrition . Courses include:
YEAR TWO Quarter Four- 14 credits Quarter four introduces students to Baking and Pastry techniques , everything from yeast-based breads to puff pastry, cakes and other sweets. You must also complete a unique, intensive Advanced Skills class that puts you to the test by reproducing the stresses of a professional culinary environment with increasing pressure and shorter time frames. We continue to build on the communications curriculum here with more advanced French and English Composition classes. Courses include:
Quarter Five- 12 credits During the fifth quarter, you will complete an internship, gaining first-hand experience in the industry and honing your skills for the advanced coursework in Quarters 6 and 7. As a student, you might find a placement at a restaurant, hotel, bakery, or food lab, to name a few options. International Culinary Chef's Academy of Cebu is Career Services team will assist you in obtaining a position that aligns with your career objectives, needs, and skills. You will also complete an online course to improve your writing skills.
Quarter Six- 13 credits You will take classes designed to advance your knowledge of meat and fish cookery, sauce preparation, Garde Manger (cold food preparation), and presentation. You will also have the opportunity to showcase your talent for customers when you prepare elaborate meals in our fine dining restaurant. Working with a teammate, you will prepare specialized platters of cold food—terrines, pâtés, sausage, and the like—to be presented and served as part of the Grand Buffet - a festive, themed banquet. Courses include:
Quarter Seven- 12 credits Quarter seven is show time. You will synthesize all that you have learned and put your skills to the test in a fine dining facility in which you prepare meals to order from a full-service menu. Rotating in stations around a European-style kitchen, you will cook and plate everything from appetizers to daily specials to desserts for customers who have come to experience all that ICA has to offer. Other courses during this quarter expand your knowledge by explaining what it takes to open your own restaurant, Designing and maintaining your own kitchen, run a catering business, or work in a banquet facility. You will work in the front of the house of a fine dining restaurant, learning what it takes to provide good service and satisfy customers. Courses include:
Program ObjectivesStudents enrolled in the Culinary Arts Advanced Techniques Diploma Program:
Students who have successfully completed the Culinary Arts Advanced Techniques Diploma Program are qualified to seek supervisory or management-level foodservice positions with these titles:
Students who have successfully completed the Culinary Arts Advanced Techniques Diploma Program may also be qualified to become self-employed with these titles:
Baking and Pastry Diploma
OverviewInternational Culinary Chef's Academy of Cebu is one-year Diploma in Baking and Pastry Arts offers a comprehensive study of baking and pastry. This degree will prepare you for a career in a professional pastry kitchen or bakeshop, or in a business with baking and pastry product lines. You will learn baking and pastry fundamentals in both theory and practical application. You will learn the science behind baking and apply this knowledge in hands-on production. Different mixing, shaping, and baking techniques will be explored, as well as methods and creative design concepts for preparing classic and contemporary breads and pastries. In addition, you will learn how meticulously prepared, memorable breads and pastries can create a proprietary point of difference, or “signature,” that everyone will recognize. Program DescriptionYou will develop and demonstrate the essential principles of teamwork, professionalism, timing, organization, and safety and sanitation skills while working in a state-of the-art professional environment. When you graduate, it will be with pride, knowing that you have built a solid foundation of professional baking and pastry skills in as little as less than a year. Quarter I (13 credits) You will focus on the fundamentals of baking, learning various methods and when each is appropriate to use. You will learn how to scale properly in order to produce the correct quantity with consistency. You will also learn the mindset needed for professional baking, both on a physical and mental level. You will learn how to organize your work area, including safety, maintenance, and knowledge of baking equipment.
Quarter II (14 credits) Introduction to pastry is a survey course touching on a wide variety of pastries, including creams, ice creams, cakes, mousses, sponge, custards, and chocolates. You will learn how to maintain and design a kitchen. You also learn how to use computer applications to assist with daily tasks and how to create operations-oriented templates to support your work.
Quarter III (14 credits) You will gain practical experience working the “front of the house” in a retail environment. In class, you will learn the secrets of catering and breakfast pastry.
Quarter IV (14 credits) You will learn theory and receive practical experience in the art of sugar blowing and pulling, chocolate, confectionery, wedding cakes, and gum paste.
Culinary Externship (12 credits) As a baking and pastry student in good standing, you are required to complete an internship during Block 4. The internship experience gives you practical training and work experience in your chosen area of the industry. During the internship, you will put learned fundamentals into practice and strengthen your skills in a realistic setting. Internship placements vary according to your background and preferences.
Program ObjectivesStudents enrolled in the Pastry Arts Advanced Techniques Diploma Program:
Students who have successfully completed the Pastry Arts Advanced Techniques Diploma Program are qualified to seek supervisory or management-level foodservice positions with these titles:
The ability of a Pastry Arts Advanced Techniques Diploma Program graduate to obtain employment with one of these job titles at a particular location depends upon the style of the foodservice operation, its size, and its individual hiring guidelines. Students who have successfully completed the Pastry Arts Advanced Techniques Diploma Program may also be qualified to become self-employed with these titles:
Culinary Arts Basic Techniques CertificateProgram DescriptionIn the Basic Techniques Certificate Program, the Culinary Arts student learns the basic skills necessary to cook proficiently. The program includes two quarters of hands-on and theoretical culinary instruction and sanitation training. Students who have completed the Culinary Arts Basic Techniques Certificate Program at ICA have excellent preparation for entry-level foodservice jobs. Program ObjectivesStudents enrolled in the Culinary Arts Basic Techniques Certificate Program:
Students who have successfully completed the Culinary Arts Basic Techniques Certificate Program are qualified to seek entry-level foodservice positions with these titles:
Pastry Arts Basic Techniques CertificateProgram DescriptionIn the Basic Techniques Certificate Program, the Pastry Arts student learns the basic skills necessary to bake proficiently. The two-part program includes two quarters of hands-on and theoretical pastry instruction. Students who have completed the Pastry Arts Basic Techniques Certificate Program at ICA have excellent preparation for entry-level foodservice jobs. Program Objectives Students enrolled in the Pastry Arts Basic Techniques Certificate Program can:
Students who have successfully completed the Pastry Arts Basic Techniques Certificate Program will be qualified to seek entry-level foodservice positions with these titles:
The ability of a Pastry Arts Basic Techniques Certificate Program graduate to obtain employment with one of these job titles at a particular location will depend upon the style of the foodservice operation, its size, and its individual hiring guidelines. Creative Short coursesThese, hands-on cooking classes are tailored for curious and passionate home chefs interested in taking their present culinary skill & artistry to new levels includes: • Fundamentals of Culinary Arts Short Courses
• Sanitation • Stocks, soups, sauces • Cooking methods • Breakfast cookery • Dinner party • Table setting and Service • Fundamentals of Basic Baking and Pastry Arts Short Courses • Short Doughs • Yeast Doughs • Pies and Pastrys • Tortes and Gateaux |