Certificate Program in Culinary Arts with TESDA Cookery NCII
- Jun 27, 2016
- 2 min read
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
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