The Culinary Arts Program is completely ladderized where students can start from a 5-month study on the culinary arts fundamentals and climb to the next ladders until they complete the 2-year Diploma on Culinary Arts and Patisserie.   As the students move to the next ladder, new course materials are added to reinforce and advance their culinary knowledge and skills.  Each ladder equips the students with specific competencies necessary to gain employment in the culinary field at various entry levels.

First Ladder:  Certificate in Culinary Fundamentals  is a 5-month program consisting of  248 hours of classroom and kitchen work and 100 hours of industry practicum. The course  materials include professional expectations, food sanitation and safety, standard knife cuts and techniques, culinary terminology, stock and soup making, sauces, basic food commodities and their culinary applications, weights and measures,  and cooking techniques.  By the end of this program, the students will have been firmly grounded on the fundamentals of cooking.

Second Ladder:  Certificate in Basic Culinary Arts is a 7-month program consisting of 434 hours of classroom and kitchen work and 200 hours of industry practicum.  Aside from the course materials covered by the first ladder, the curriculum includes the fundamentals of baking and pastry.  The students learn the principles and procedures in the preparation of quick breads and yeasted breads.

Third Ladder:   Certificate in Culinary Arts (Advance) is a 1-year program covering 592 hours of classroom and kitchen work and 300 hours of industry practicum.  In this program, the students move on to the following areas:

           --- Garde Manger : Preparation of salads, salad dressings, sandwiches, hors
                 d’oeuvres, cold platter presentations and garnishings
           --- International Cuisine : Basic preparation techniques of western classical
                 cuisines

Fourth or Last Ladder:  Diploma in Culinary Arts and Patisserie is a 2-year program covering a total of 848 hours of classroom work and kitchen work and 600 hours of industry practicum.  The second year curriculum offers advanced courses on garde manger, baking and pastry arts, and international cuisine which includes Asian cuisine as well.  Other interesting subjects such as dish development, food preservation, food science and nutrition are added into curriculum. And lastly, the students are required to do a presentation of a complete food service project as a mini feasibility study where they apply their knowledge of entrepreneurship and basic accounting with culinary arts.

PSCA has special arrangements with 5-star hotels and specialty restaurants where the students can do their industry practicum.