Introduction to Culinary Arts Education Culinary Arts Endorsement Program.
MANAGEMENT CULINARY ARTS & BUSINESS INTERNATIONAL ...
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INTERNATIONAL CERTIFICATE IN CULINARY ARTS & BUSINESS MANAGEMENT
Transcript of MANAGEMENT CULINARY ARTS & BUSINESS INTERNATIONAL ...
INTERNATIONAL CERTIFICATE INCULINARY ARTS & BUSINESSMANAGEMENT
COURSE DETAILSINTERNATIONAL CERTIFICATE IN CULINARY ARTS & BUSINESS MANAGEMENT
12 months
Certificate III in Commercial Cookery (AQF) & International Certificate in Culinary Arts & Business Management (TESDA)
Year 12 or equivalent;18 years old and above Php270,000.00 + Php50,000 Materials Fee
Represents a qualification of the skilled operator who applies abroad range of competencies within a more varied workcontext, possibly providing technical advice and support to ateam including having team leader responsibilities.
Designed for a Chef de Partie / Sous Chef position in aworkplace. Cost of ingredients, recipes and manuals
2 sets of complete uniform (chef’s jacket, pants, and Polo Shirts)1 Set of Knives, Skull Cap, Kitchen Towel and ApronWorld class Online e-learning Resources, Lecture Manuals , and RecipeHandouts
Course Fee Includes the Following:
P
UNIT OF COMPETENCIES
CORE COURSES
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICESBSBWOR203 WORK EFFECTIVELY WITH OTHERSSITHCCC001 USE FOOD PREPARATION EQUIPMENTSITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERYSITHCCC006 PREPARE APPETISERS AND SALADSSITHCCC007 PREPARE STOCKS, SAUCES AND SOUPSSITHCCC008 PREPARE VEGETABLE, FRUIT, EGG AND FARINACEOUS DISHESSITHCCC012 PREPARE POULTRY DISHESSITHCCC013 PREPARE SEAFOOD DISHESSITHCCC014 PREPARE MEAT DISHESSITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTSSITHCCC019 PRODUCE CAKES, PASTRIES AND BREADSSITHCCC020 WORK EFFECTIVELY AS A COOKSITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENTSITHKOP002 PLAN AND COST BASIC MENUSSITHPAT006 PRODUCE DESSERTSSITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETYSITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICESSITXHRM001 COACH OTHERS IN JOB SKILLSSITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMSSITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES
ELECTIVE COURSES
BSBCMM201 COMMUNICATE IN THE WORKPLACESITXCOM001 SOURCE & PRESENT INFORMATION SITXINV003 PURCHASE GOODSSITXINV001 RECEIVE AND STORE STOCKS SITHCCC003 PREPARE AND PRESENT SANDWICHESSITHCCC021 PREPARE SPECIALISED FOOD ITEMSSITHCCC017 HANDLE AND SERVE CHEESESITHCCC004 PACKAGE PREPARED FOOD STUFF SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETSITXCCS006 PROVIDE SERVICE TO CUSTOMERSSITHIND002 SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRYBSBLDR402 LEAD EFFECTIVE WORKPLACE RELATIONSHIPSBSBINN201 CONTRIBUTE IN WORKPLACE INNOVATION
ADMISSION REQUIREMENTS
Resume
PSA Birth Certificate (Photocopy)
Marriage Certificate if applicable(Photocopy)
Credentials (original & photocopy)
Form 137/138 (High School Graduate Only)
National Certificate (if applicable)
College Diploma
Transcript of Records
Honorable Dismissal
3pcs. 2x2 Photo (white background)
Medical Documents (Only with Accredited Clinic)
X-Ray
Hematology (CBC)
Urinalysis
Fecalysis
Hepa A&B
Drug Test
+63 919 503 2848 or +63 929 261 1218
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INTERNATIONAL CERTIFICATE INCULINARY ARTS & BUSINESSMANAGEMENT
