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.
The Culinary Courses on Saturdays is a Certificate degree equivalent to the First Ladder of the Regular Program (5 month certificate in Basic Culinary Arts). It is slightly modified program for 10 months of 2 sessions per Saturday classes. The modules may also be taken independently.
From Venetian Macau/epi masaganda
Yesterday I made a 3 pound chocolate truffle cake for the princess of Arabia. I was pressured because they ordered it on spot. The In Suite Dining (room service) pastry chef just asked me to make a truffle cake with no rum on the syrup. when he saw the cake he was surprised of the result. then he told the sous chefs in the kitchen that its perfect.. i feeling is so good if someone appreciates your things.
Every morning, I make some desserts for Espressamente Illy, its a coffee shop in grand canal; for Imperial as well, its a casino outlet; and for Bar Florian, its the cake shop in the casino. 3 of us are doing it 1 Malaysian lady and 1 Malaysian guy. After Lunch, we do some production for buffets, for the outlets, set up buffets, etc. The function rooms are far from the kitchen. it would take about a 7 or 8 min walk.and we pull heavy trolleys full of desserts... i accept it as an exercise. If there would be a set dinner, we plate about 600 to 3,500 desserts. and for buffets, the maximum pax we handled was 15,500. we refill the station every 3 mins..
From Mariott, Florida/Mark Guatelara
I just started graveyard shift last Saturday. I didn't know , i would be all by myself. I was just so confident since the forecast for the room service meals that night is just 10 covers. We serve food 24hrs a day by the way. I had a lot of prep to do for the next day but i said 8hrs of work would finish everything in a flash. i came in at 10 and so i started cooking staff meal for the employees working overnight (dishwashers, security, housekeepers, etc) when suddenly the machine that spits out the tickets for orders started screaming. Orders keep coming all night long. Iwas slammed (term we use when were hit by a lot of orders.) I just prayed: "Lord please help me.. Lord please help me". the tickets for the room service stopped at 4am. I was super short of time to finish my prep before the morning crew came in. i had to double my pace and even though I was working fast, i still finished at 8am. Morning crew came in at 5am. so i was late. i was so depressed since i was not able to provide what they needed. While i was doing my prep, i kept in my mind that i did 40 covers that night since i was really busy. Then the chef came in shook my hand and told me that dinner that night served 70 covers with the complete team. i did a 110 covers that overnight all by myself. He was very impressed with me, r my first night overnight and alone. I was able to do that with perfection (the temperatures for the meats perfect, salads perfect, sandwhiches perfect, etc) that was why the morning crew did not say anything when i had not yet finished with my prep. I was the man of the hour that night. A lot of my coworkers said that it was a miracle I survived that night. Others would have panicked and quit right there and then. it was really a miracle.
mark
From Nantuket, Mass. / Raymond Ganados
Last night we had dinner at Petter Wallace's house, sabi nya nag papasalamat daw cya sa amin mga pinoy kaya ininvite nya kami. Last week was the craziest week in the kitchen maam, we had 4 parties in 3 days, July 4 which is my b-day was crazy!!! we served 450 covers all plated at 6 lang kami sa kusina bacause he fired 2 american guys kasi di nya gusto ang ugali. Last night nag inuman din kame, so nuong medyo na lasing na naitanong nya where did we learn how to cook? so sinabi ko sa kanya na me and paco went to same school, then he starts asking about the school so sinabi ko naman yung method of teaching natin dyan. Tinanong din nya kung ano ang pangalan nang school , sinabi ko naman PSCA at sabi nya na "it really shows that you are from a culinary school and you learned a lot from that school". Then we talk about the instructors, he also shared his experience in CIA about those always-mad-french chefs , then i remember Hicham but i know Hicham is a way nicer than those other chefs in CIA. I was very happy when he said that "Now we have 3 culinary schools in the kitchen!! CIA, CIC ( Culinary Institute of Canada) and PSCA!!! you just dont know how proud we are after he said that. Sinabi pa nya na madali lang daw kami natutu sa kusina, and the school must be proud of us... ...
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PSCA Batch 15
The in-coming students of PSCA in June will be called Batch 15. Classes is scheduled to start on Monday, June 15, orientation will be on June 11 at 3:00o’clock in the afternoon.
Third year and 4th year HRM students at University of San Carlos took courses in Asian and Classical Cuisine at PSCA , in the second semester 2008-2009.
Upon invitation from the conference organizers, 14 PSCA students led by Chef Hicham as Executive Chef prepared lunch and dinner for delegates to the 2009 International Conference of the Oblates of St. Joseph, a worldwide Roman Catholic lay organization.
HRM students at the recently concluded CEFBEX 2009 (May 21-24 at the Cebu International Convention Center) displayed traditional Visayan dishes with fancy twists to delighted visitors. The buffet centerpiece entry of the team of university of Cebu-Lapulapu-Mandaue Campus, artistically incorporated the the puso into the centerpiece, a bread display featured the Cebu Lechon a variety of rice delicacies.
PSCA at the 2nd Cebu Food and Beverage Exhibit (CEFBEX) 2009
For 4 days fro, May 21-24, 2009 the Cebu International Convention Center became the classroom of PSCA students. PSCA students from Batch 14, 12 and 11 as well as some recent graduates with the support of PSCA staff, were assigned to take charge of the various student competitions in CEFBEX 2009.
Graduation rites was held on April 25, 2009 to formally declare as graduates Batches 6, 7, 8,9 and 10. The rites started with a Thanksgiving Mass officiated by Father Roberto Ebisa , SVD, General Manager of Radio Veritas Asia, the Catholic radio station serving the region. The Commencement Speaker was Hon. Agnes A. Magpale, Chair of International Relations and Tourism,Cebu. Dr. Magpale is also President of Northeastern Cebu Colleges.
Enrollment now being accepted on a first-come-first-serve basis for the following programs:
REGULAR PROGRAM
Batch 15 for the weekday schedule of the ladderized Culinary Arts programs (5-month, 7-month, 1-year and 2-year programs) classes will start on June 15, 2009.
What's Cooking with PSCA Student Chef at Buena Mano on GMA
What's Cooking, a segment of Buena Mano on GMA Cebu TV airs every Friday at 6:30 with PSCA sStuent Chef Vaughn Donayre doing the cooking demo with GMA Cebu popular TV host Ching Pelayo.
Breadmaking and Basic Pastry classes for Batch 12 will start on November 17 and end on December 11. International Cuisine 2 for Batch 10 will also start November 17 .
PSCA to Represent Visayas in National Culinary Contest
The team that won the highest award for Market Basket at Cebu Goes Culinary has been chosen to represent the Visayas in the Philippine Cuisine category in Food Showdown 2008.
Enrollment now being accepted on a first-come-first-serve basis.
REGULAR PROGRAM Batch 15 for the weekday schedule of the ladderized Culinary Arts programs (5-month, 7-month, 1-year and 2-year programs) classes will start on June 15, 2009.
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.
