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.
Our sinugbang baboy is now a featured dish at the exclusive Westmoor Club at Nantucket, Massachusetts. The restaurant owner was so impressed with the sinugbang baboy prepared for the kitchen staff by Raymond Granados and Paco Celdran that he decided to include it in his fine dining menu. Our sinugbang baboy is now called Filipino Grilled Pork Belly.
The same restaurant owner also mentioned that there are 3 great cooking schools represented in his kitchen, namely, Culinary Institute of America (where the owner did his formal culinary schooling), Culinary Institute of Canada (where the other chefs trained) and now the Philippine School of Culinary Arts.
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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.
