Level 2
Diploma in Culinary Arts & Patisserie
Join our 12-month Level 2 Diploma in Culinary Arts & Patisserie program. This comprehensive course builds on the foundation of our Level 1 Certificate, covering advanced culinary skills, from mastering cold kitchen preparations and international cuisine to understanding food science and kitchen management. Explore deeper culinary concepts, refined techniques, and gain the expertise needed to excel in the culinary industry.
Masterful Culinary Craftsmanship
Our expert instructors guide you in honing your culinary skills to perfection, ensuring every dish reflects the highest standards of artistry and precision.
Pioneering Culinary Techniques
Embrace cutting-edge culinary methods and global trends, empowering you to create innovative dishes that stand out in the culinary world.
Pricing
- Tuition Fee: Php 350,000
- Reservation Fee: Php 5,000
(Non-refundable but deductible if the student pursues the program) - Registration Fee: Php 30,000
- Remaining Balance:
- Php 26,250 every 15th of the month (1st to 12th month payments)
Inclusion of the Tuition Fee:
- Textbooks “The Professional Cooking” / Handouts
- Chef’s Uniform consists of (2 chef’s jackets, 2 pants, 1 toque, 2 aprons, and 1 pair of kitchen clogs)
- Set of knives
- School ID
- All ingredients
Exclusive: Externship Expenses
Level Two: Diploma in Culinary Arts and Patisserie
Duration: 12 months
Covering: Certificate in Culinary Arts & Patisserie
Introduction to Culinary Profession
Professional chef (personal hygiene, uniform, responsibilities)
Professional knife, parts and uses
Kitchen equipment, utensils and their uses
Culinary calculations
Hygiene, Sanitation, Food Safety and Kitchen Housekeeping
Mise en place of work environment, Responsibilities, Commitment to service (kitchen organization)
The kitchen brigade system
Product Knowledge, Butchery and Fabrications
Identification of butcher meats, poultry, fish and shellfish, knife skills, processions, techniques and portioning.
Mise en Place and Cooking: (Hot Kitchen)
Basic stocks
Basic soups
Thickening agents and their rules
French and other international mother sauces, variations and uses
Butter, compound butters and beurre blanc
Marinades, dry spice powder mix (seasonings), pastes and preparations
Cooking methods of butcher meats, poultry, fish, and shellfish (dry heat, moist heat, and combinations)
Introduction to offal (kidney, liver, sweetbreads, intestines, giblets)
Cooking eggs
French Culinary Terms and Definitions
Patisserie and Baking Fundamentals and Terminologies (Level 2)
Fundamentals and terminologies
Basic preparations of doughs, creams, batter
Custards
Meringues
Syrups and boiled sugars
Petit fours
Dessert fabrication and master recipes
Food and Beverages Services
Cold Kitchen (Garde Manger) Theory and Preparations
Cold soups - vegetables and fruit soup, cream style soup and clear cold soup
Salads - green salads, side salads and composed salad
Cold sauces - cold emulsion sauce, dairy-based sauces, salsas, coulis and purees, coating sauces and miscellaneous sauces
Sandwiches and their variations - breads, spreads, fillings and garnishes
Hors d'oeuvre and appetizers
Forcemeats - terrines, pates, galantines, ballotines and sausages
Cured and smoked food
Buffet service, food presentation and garnish
Commissary cooking
Breakfast Menu Fabrication and Room Service
Hot Kitchen, Fabrication and Master Recipes, Plated
International Cuisine - Global approach of culture, the defining ingredients, methods of cooking, seasoning and signature dishes of various regions/countries.
Sidings - Cooking Side Dishes, Garnitures (International Cuisine)
Vegetables
Potatoes
Grains and Legumes
Pasta
Dumplings
Food Preservations
Food Science (Sous Vide, Low Temperature) Contemporary Cooking
Spa and Health Cuisine
Dessert Fabrications and Master Recipes (Laboratory), Plated Level 2
Kitchen Management
Communication
On-the-Job Training
400 hoursGerman Language
Level 2