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 hours

    German Language

    Level 2