The Philippine School of Culinary Arts (PSCA)
was established in February 2003 in response to the increasing demand for culinary professionals here and abroad. As most of the culinary schools are in Metro Manila, the founders decided to locate in Cebu to cater largely to students from the Visayas and Northern Mindanao. Recently though many residents of Metro Manila and other parts of Luzon who prefer a more laidback lifestyle have come to discover the advantages of enrolling at PSCA.
The initial course offerings were patterned after the curriculum of American culinary schools with more emphasis on classical French culinary techniques. However PSCA constantly reviews and broadens its curriculum to better equip its students in becoming
world class professional chefs. Today, Philippine cuisine and other Southeast Asian cooking have become part of its enhanced curriculum. Focus is likewise given to the application of the principles of sanitation, food science and nutrition.
PSCA is committed to the highest international standards of culinary education. Its faculty members are dedicated individuals who have several years of industry experience here and abroad. Their varied experiences are supported by formal education and training from prestigious culinary schools abroad. Periodically guest chefs from the USA/Canada and 5-star hotels/restaurants are also tapped to give lectures, cooking demonstrations or seminars on special subjects.
PSCA features a spacious and fully equipped teaching kitchen, fully air-conditioned classrooms, a library and other amenities to make learning a pleasant experience.
PSCA is accredited by the Technical Education and Skills Development Authority (TESDA) of the Philippine Government and registered as a Corporation with the Securities & Exchange Commission.