Courses Offered COMMERCIAL COOKING NC II
Commis 1,2,3
Hot-Kitchen Cook / Pastry Cook
Saucier Pantry Worker /
ColdKitchen/Gardenmanger UPGRADING COURSE FOR CHIEF COOK/CHIEF STEWARD UPGRADING COURSE FOR MESSMEN
Short Courses:
Japanese Cuisine, Italian Cuisine
Norwegian Cuisine, European Cuisine
International Cuisine, Danish Cuisine
Korean Cuisine, Indian Cuisine
Filipino Cuisine, Scandinavian Cuisine
Bartending, Food & Beverage Services
Housekeeping Management
Cleaning & Maintenance
The aim of every food service business is to produce better quality of food to satisfy the needs of the most valued customer. In this regard, the food production section needs some professional chefs as well as service personnel. Only properly trained and skillful tactful worker can handle such career.
Consequently, the basic method of culinary craft is the main objective of this program so that the end result of which will be to produce qualified people to meet the requirements involving the actual preparation of high quality food.
Our culinary staff had put enough interest and enthusiasm in order to develop the skills in culinary art, and was able to present quality foods.
Culinary is the art of food preparation. It devotes international standard and highest form of cooking. It is not only an art but also a science because of its creativity in nature.
