Level 1

• Introduction to the profession

• Introduction to professional cooking

• The food service industry

• Food Safety and Sanitation

• Food Science and nutrition

• HACCP

Level 2

• Kitchen orientation

• Kitchen staples

• Mise en place

• Knife skills

• Poultry fabrication

• Fish mongerie

• Stocks, sauces and soups
  

Level 3

• Cooking principles

• Dry heat cooking methods

• Moist heat cooking methods

• Combination heat cooking methods

• Plating, food presentation and garnish
  

Level 4

• Breakfast meals

• Egg cookery

• Salads, salad dressings and sandwiches

• Hors d’ Oeuvres

• Potatoes, starches and pasta

Level 5

• Asian Cuisines

• Thailand

• Vietnam

• China

• Japan

• Korea

• Malaysia

• Singapore

• India

• The Philippines

Level 6

• Garde Manger and charcuterrie

• Butcher’s yield

• Culinary Math

Level 7

• Western Cuisine

• France

• Italy

• United States

• Spain

• Others

Level 8

• Cakes  and icings

• Cookies

• Quickbreads

• Desserts

• Restaurant and  catering service operations

• Quantity food production

Level 10

• Comprehensive competency examinations

• TESDA NC II Examinations (Mandatory)

Level 11

• Externship to a reputable hotel or restaurant (300 hours)

• Graduation

Certificate in Pastry Arts

Level 1

• History of professional baking

• Baking formulas and measurements

• The professional bakeshop

• Food safety and sanitation

• HACCP

Level 2

• Baking and pastry tools and equipments

• Standards  in Purchasing Tools and equipment

• Tools and equipments identification

• Knife skills

Level 3

• Principles of baking

• Mixing, cooking and the process of baking

• Ingredients and its functions

Level 4

• Mise en Place

• Formulas and recipes

• Measurements and formula conversion

• Baker’s Math

• Ingredients preparation

Level 5

• Quickbreads

• Cookies and brownies

Level 6

• Enriched yeast breads production

• Artisan Breads

• Commercial bread production

Level 7

• Pies and Tarts

• Pastry Dough

• Laminated dough

Level 8

• Cakes

• Specialty Cakes

• Icings, syrups and sauces

• Cake decorating

Level 9

• Ice Cream and frozen  desserts

• Fruit desserts

• Restaurant desserts

• Chocolate artistry

Level 10

• Comprehensive competency examinations

• Buffet

• TESDA NC II examinations

Level 11

• Externship to a  reputable hotel or cake shop (300 hours)

• Graduation