Certificate Program in Culinary Arts with TESDA Cookery NCII

This program is designed for individuals who have the desire to learn the fundamentals in the kitchen. It is an intensive 12-week program with 3-days a week classes.

Week 1

Day 1: Introduction and orientation, Workplace Communication, Importance of Teamwork

Day 2: Food Safety and Sanitation, Provide First Aid

Day 3: Product Knowledge (Tools and equipment, ingredients), Cooking Methods

Week 2

Day 1: Knife Skills, Cooking Temperature, Weight Conversion

Day 2: Stock Making, Sauteing (cooking method), Mise en Place

Day 3: Basic Butchery (chicken and fish), Deep frying (cooking method)

Week 3

Day 1: Knife Skills, Kitchen Hierarchy, Mother Sauces & its derivatives, Thickening Agents

Day 2: Poaching (cooking method)

Day 3: Braising and Stewing (cooking method)

Week 4

Day 1: Knife Skills, Culinary History, Different Kinds of Menu

Day 2: Pasta Making & Cooking

Day 3: Pan Roasting (cooking method)

Week 5

Day 1: Knife Skills, Plating Techniques, B.U.F.F.

Day 2: Soup Making

Day 3: Egg Cookery

Week 6

Day 1: Knife Skills, Physiology of Taste and smell

Day 2: Starch Cookery, Roasting (cooking method)

Day 3: Grilling (cooking method)

Week 7

Day 1: Knife skills, Garde Manger

Day 2: Garde Manger

Day 3: Garde Manger

Week 8

Day 1: Knife Skills, International Cuisine (American)

Day 2: International Cuisine (American)

Day 3: International Cuisine (American)

Week 9

Day 1: Knife Skills, International Cuisine (European)

Day 2: International Cuisine (European)

Day 3: International Cuisine (European)

Week 10

Day 1: Knife Skills, International Cuisine (Asian)

Day 2: International Cuisine (Asian)

Day 3: International Cuisine (Asian)

Week 11

Day 1: Knife Skills, International Cuisine (Mediterranean)

Day 2: International Cuisine (Mediterranean)

Day 3: International Cuisine (Mediterranean)

Week 12

Day 1: ServSafe in-house exam

Day 2: Final Knife Skills & Menu Planning for Final Exam

Day 3: Final Exam

1. 08:00 - Preparation and ingredients distribution

2. 09:00 - Production

3. 12:00 - Soup, Salad, Entree/Main

4. 13:00 - Tasting and Grading

5. 13:30 - Critique and Evaluation, Kitchen Appreciation (General Cleaning)

Day 5: Pop-up Dinner Event

Week 13

Day 3: Graduation

Day 4: ServSafe Lecture

Day 5: ServSafe Certification Exam