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.
Culinary Techniques for Household food Preperation
20 4-hour sessions on Fridays and Saturdays (7:30-11:30)
Total duration 80 hours,
Course Fee P 40,000
Minimun participants to open the course 6 Maximum participants per class 15
This course is intended for family members and /or household staff who will cook for families.
The course will tackle the preparation of everyday meals as well as specialty dishes for family celebrations and for guests.
Session 1 and 2
:: Kitchen Aesthetics
:: Preventing accidents in the kitchen
:: Kitchen tools and proper use.
:: Blenders and food processors
:: Ovens and cookers
:: Knives and other kitchen gadgets
Session 3
:: Food Safety and Sanitation
:: Kitchen housekeeping including waste minimization and garbage disposal
Session 4 and 5 Understanding ingredients , preparation techniques and storage
:: Meat, fish and poultry
:: Fruits and vegetables
:: Herbs and spices
:: Condiments and seasonings
:: Processed food
Session 6 Soups and sauces
:: Kinds of soups, preparation of various soup recipes
:: Sauces and their applications
:: Preparation of basic sauces (white sauce, brown sauce and gravy, tomato-based sauce)
:: Use of thickening agents
Sessions 12 and 13: Meat Dishes
:: Preparation techniques
Marination
Trussing, larding. Barding. Searing,.
Carry over cooking
Resting
Carving
:: Broiling and Grilling Methods
:: Sauces and gravies
:: Boiled meat dishes
:: Sreamed meat dishes
:: Casseroles
Session 14: Cooking with fats
:: Saute method and application in specific dishes
:: Stir-fry method and application in specific dishes
:: Pan-fry method and application in specific dishes
:: Deep fry method
:: Sauté meat, fish and poultry and vegetables
:: Pan fry meat, fish, poultry and vegetables
:: Deep fry meat, fish and poultry, vegetables
Session 15: Moist Cooking Methods
:: Similarities and differences : poach, simmer, boil, steaming
:: Dish applications for poaching, simmering and boiling and steaming
Session 16: Braising and Stewing
:: Braised meat and poultry dishes
:: Braising and Roasting combinations
:: Application in chicken /turkey roasting
:: Stewed meat and poultry dishes
:: Vegetable and starch side dishes
Session 17 Preparing sandwiches and packed lunches
Session 18 Preparing a menu. Factors to consider
Session 19 Setting the table and serving food
:: For individual
:: For a family
:: For larger crowds
Session 20 Final evaluation
:: Party presentation with invited guests of participants.
(Note: Dishes to demonstrate the techniques may vary depending on the request of participants for specific recipes.)
Fee is inclusive of ingredients.
Required attire: White shirt with sleeves and medium length skirt or pants (No shorts and tight jeans allowed) closed shoes ( no open toed foot wear is allowed in the kitchen)
White aprons and head caps will be provided for use in the kitchen.
Certificate of completion will be issued at the end of the module.
PSCA SHORT COURSES Professional skills Upgrading Courses
Professional Development Courses
Commercial Skills Upgrading Course for Teachers and Cooks
:: 2 4-hour sessions for 10 Saturdays or 20 4-hour sessions on weekday evenings
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.
