The Culinary Arts Program iscompletely ladderized where students can upgrade from a 5-month study on the fundamentals of culinary arts leading up to the 2-year Diploma on Culinary Arts and Patisserie.
The Baking and Pastry Arts Program is a 10-month program covering 450 hours of classroom and kitchen work, plus 300 hours of industry practicum. Upon completion of all the requirements, the student is awarded a Certificate in Baking and Pastry Arts.
Ericson Jann Velayo (Batch 8) is Executive Chef of Diamond Suites and Residence located at, Apitong Street corner Escario Cebu City. In his staff are: Carl Vamenta, (Batch 10) Sous Chef, Dova Amigable (Batch 8), Pastry Chef and Tristan Berwin Briones (Batch 8).
Jose Antonio Pilay (Batch 8) single-handedly developed Tumbler Artisan Ice Cream and now has a scooping station at Parkmall in Mandaue City.
Evan Lester Fernando(Batch 14)is the Sous Chef at Golden Prince Hotel, Cebu City.
Mikael Nikita Manago(Batch 10)is Head Chef of Daluyon Beach Resort near Puerto Princesa City Palawan.
On February 10,2011,Koichi Mizuguchi(Batch 12)opens a Japanese Filipino restaurant named Koichi at AS Fortuna St. Banilad, Mandaue City.
Dietrich Cedeno(Batch 12) and his partner Victoria Trent(Batch 16) opened Ship-wrecked Penguin, a Bistro cum Bake shop in Dumaguete City.
Christian Quiambao (Batch 11) is a Chef at Chocolatier, the new chocolate shop at terraces Ayala Center Cebu. He is responsible for those delectable temptations there.
In the kitchen of a luxury cruise ship is Lyndon Pilapil (Batch 10)
Jay Masaganda (Batch 8), Ozzie Ledesma (Batch 10), Kurt Famador (Batch 7)and JKen Ilupa (Batch 3) will each tend the kitchens in various locations of Chili's Canada.
Payang is one -year old Restaurant in Queens, New York, is gradually making waves as a distinctive Filipino restaurant in the Big Apple. The Kitchen is manned by Raymond Ganados (Batch 8) as Chef de Cuisine/aka Executive Chef, ably assisted by chefs Junn Alipar (Batch 8) and Paco Ceidran (Batch 6).
The rooster of PSCA Aumni who are restaurateur are:
Valerie Lua (Batch 1) operates Vanille at Ayala Center Terraces, Cebu with a branch in SM City Cebu.
Steven Tan (Batch 3) KUL Kitchen at Cebu IT Park with a branch in Osmena Ave fronting Cebu Doctor's Hospital.
Jose Antonio Pilay (Batch 8) Tumbler Artisan Ice Cream with scooping station at Parkmall.
Dietrich Cedeno (Batch 12) and Victoria Trent (Batch 16) are co-owners of Shipwrecked Penguin, a coffee shop-bake shop in Dumaguete City.
Koichi Mizuguchi (Batch 12) opens Koichi, a Japanese Filipino Restaurant in A.S Fortuna, Mandaue City.
Announcement for Alumni
Please send your whereabouts and other circumstances so we can post in our website.
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PSCA Batch 18
PSCA now enrolling Batch 18. Class opening will be on November 15, 2010
Lani Garcia (Batch 8, Certificate in Culinary Arts) who did further studies in baking and pastry arts at ISCHAM is the LMG Pastry CHEF, who makes delectable pastries and beautiful wedding cakes by order.
Students of PSCA participated in the FoodStreet sponsored by the Hotel Resorts and Restaurants Association of Cebu (HRRAC) held at the Cebu International Convention Center on August 9, 2009.
