Discover your culinary passion with Culinary Arts
Technical-Vocational-Livelihood Track
Program Guide
Get the Culinary Arts program guide to learn more about the curriculum and competencies to help you make the right choice.
Designed to provide a hands-on, professional training ground for students interested in the culinary world, our Culinary Arts program gives you basic skills and knowledge on food preparation techniques, cooking methods, different cuisines, and among others.
Learn the major principles of food preparation, food science, food handling, kitchen sanitation and safety, as well as planning and food costing in a state-of-the-art kitchen environment. Students who choose this specialization may pursue college degrees in Hospitality Management, Culinary Arts, and other hospitality-related programs.
Learn more about the course. Get a copy of the program guide in your email.
Designed to provide a hands-on, professional training ground for students interested in the culinary world, our Culinary Arts program gives you basic skills and knowledge on food preparation techniques, cooking methods, different cuisines, and among others.
Learn the major principles of food preparation, food science, food handling, kitchen sanitation and safety, as well as planning and food costing in a state-of-the-art kitchen environment. Students who choose this specialization may pursue college degrees in Hospitality Management, Culinary Arts, and other hospitality-related programs.
Learn more about the course. Get a copy of the program guide in your email.
Program Outcomes
- Prepare stocks, sauces, and soups; appetizers and desserts; sandwiches, salads and dressing; starch and vegetable dishes; egg, poultry, and game dishes; meat and seafood dishes.
- Package prepared food.
- Plan and prepare food for ala carte and buffets.
- Plan and control menu-based catering.
- Organize bulk cooking operations.
- Plan, prepare, and display a buffet.
- Select, prepare, and serve specialized food items.
- Select, prepare, and serve specialty cuisines.
- Monitor catering revenue and costs.
- Apply cook-chill-freeze production processes.
- Prepare stocks, sauces, and soups; appetizers and desserts; sandwiches, salads and dressing; starch and vegetable dishes; egg, poultry, and game dishes; meat and seafood dishes.
- Package prepared food.
- Plan and prepare food for ala carte and buffets.
- Plan and control menu-based catering.
- Organize bulk cooking operations.
- Plan, prepare, and display a buffet.
- Select, prepare, and serve specialized food items.
- Select, prepare, and serve specialty cuisines.
- Monitor catering revenue and costs.
- Apply cook-chill-freeze production processes.
Specialized Subjects
- Introduction to Culinary Operations
- Basic Food Production 101
- Basic Food Production 102
- Basic Food Production 103
- Introduction to Commercial Cookery
- Local & International Cuisines
- Catering Management & Control System
- Introduction to Bread & Pastry Production
- Introduction to Culinary Operations
- Basic Food Production 101
- Basic Food Production 102
- Basic Food Production 103
- Introduction to Commercial Cookery
- Local & International Cuisines
- Catering Management & Control System
- Introduction to Bread & Pastry Production
Campuses with Culinary Arts
Admission Requirements
The following requirements must be submitted to the Registrar's Office before admission to any academic program:
Senior High School (Grade 11)
- Original Form 138 / SF9-JHS (Learner's Progress Report Card)
- Original Form 137 / SF10-JHS (Learner's Permanent Academic Record)
- PSA-issued Birth Certificate
Senior High School Transferees
- Certificate of Transfer (Honorable Dismissal)
- Original Form 138 / SF9-SHS
- Original Form 137 / SF10-SHS (Copy for STI)
- PSA-issued Birth Certificate
Get the Culinary Arts program guide to learn more about the curriculum and competencies to help you make the right choice.
