![]() The course aims to equip the students the necessary Culinary and Baking skills complemented by our unique Entrepreneurship in the Food Service industry programs. PACE now offers a comprehensive course called the Intensive Culinary-Baking and Entrepreneurship Program or ICE. PACE continues to elevate the level of training for its students. Tagged cooking, cooking school, culinary, Culinary Arts Diploma, entrepreneurship, entrepreneurship school Diploma Courses ICE Course The Saturday Class schedules allow them to train while working. PACE’s Saturday Class was created exclusively for students who are working or have a business to attend to during weekdays. SIXTH TERM: On-The-Job Training (600 hours) This module includes resume writing, interview skills development and job orientation. The module helps prepare the students gain the necessary skills for job application. It will cover up-to-date information on menu design and pricing, new business development, marketing analysis techniques and essential information on small business management principles in a local perspective. The Catering Management course covers the crucial business aspects of on- and off-premise catering. The course will also cover principles and practices of small and medium sized food businesses. The program also covers the essential elements needed to produce satisfied customers and a profitable business. The course covers all elements in starting a business from conceptualization to planning. The module will enable the students to prepare themselves for immediate or future opportunities in the culinary industry. *Professional Development Track for Diploma students is specifically designed to give them a wider perspective over their culinary careers. Module Title: Professional Development and Entrepreneurship Track* Module Title: Hors d’ Oeuvres, Cold Food Presentation Module Title: Sausages, Pates, Cold Food Presentation Module Title: Fundamentals of Baking and Pastry Module Title: Understanding and Cooking Poultry and Game Module Title: Understanding and Cooking Pork Module Title: Understanding and Cooking Beef and Game Module Title: Understanding and Cooking Eggs, Vegetables and Potatoes ![]() ![]() Module Title: Fundamentals of Cost Management The CAD program has the equivalency of Cookery NC II under TESDA’s TVET Program. Relevant lectures and actual exposure to the different facets of a chef’s workplace such as fine dining exposure and wet and dry market trips will also complement their kitchen training.Īll students will have a chance to learn from the Professional Development track that PACE uniquely offers in order to give them a wider perspective of their career choices in the culinary industry may it be business in the food industry or a career as a chef. Hands-on training will be the major part of the program. The Culinary Arts Diploma of PACE is modular, competency-based program that trains students about the fundamentals of professional cooking, anchored on the techniques, methods and practices of the classical French. The students will be exposed to working in a real kitchen laboratory setting.įor students who will plan to take up any of PACE’s culinary and baking program after high school, SKIP will also be credited in their degree.Ĭourse Duration: Schedule of Training Modulesįats and Oils, Herbs and Spices, Market Visitĭifferent Cooking Methods – Laboratory ExerciseĬlasses will run every Friday from 8:00am to 12:00nn OR 1:00pm to 5:00pmĭiploma Courses, Uncategorized CAD Course The course is facilitated by a chef instructor through a combination of classroom lecture and hands-on activities. Students will be exposed in the fundamentals of food, from history, safety and sanitation processes, knife skills, preparation and cooking methods and techniques. Senior High Kitchen Immersion Program (SKIP) is a seventy hour kitchen immersion program designed for senior highschool students who are interested in pursuing a career in the field of culinary.
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