Diploma in Professional Culinary Arts
Details
- career and college shifters
“From zero to a competency that will enable you to cross the thresholds of the professional culinary world with confidence”
Those intending to take our Diploma Programs will enjoy the privilege and distinction of having to ingest our well designed programs incorporating a progressive approach to education such as:
• Student Centered
• Focused Teaching
• Integrated Learning
• Learning through Various Activities
• Concepts are Presented in Tasks
• Resulting to In-depth Learning and Retention
• Authentic Assessment
All our students will take part daily in the expressive arts of culinary education through hands-on activities that will include discovery, guided play, student-led activity, group learning, daily mini achievements and critique and tasting at the end of each session which encourages “productive leisure” Thus deepening the impression of the learned activity and increasing recall.
COURSE OUTLINE
Outline
Course 1 Professional Chef:
Introduction to the Profession
Intro to Professional Cooking
Food Safety, Hygiene and Sanitation
Menu, Recipe and Planning
Culinary Math
Course 2 Cooking Essential:
Product Identification: Fruits and Vegetables, Herbs & Spices,
Condiments.
Butchery: Identification and Fabrication- Pork, Beef, Poultry
Fish Mongery: Identification and Fabrication – Fish and Shellfish
Knife cuts
MODULE 2:
Course 3 Stocks, Soups, & Sauces:
Stocks: White Chicken Stock, Fish stock, Vegetable stock, Brown stock
Soup: Clear Soup, Thick Soup
Sauces: White Sauce, Brown Sauce, Butter Sauce, Red Sauce
Course 4 Pasta, Grains & Potato:
Pasta: Fresh Pasta
Grains: Rice and other grains
Potato: Baked, Fried, Sauteed, Boiled, Roasted
Course 5 Cooking Method-Dry Heat:
Roasting, Grilling, Sautéing, Pan and Deep Frying
Course 6 Cooking Method-Moist Heat:
Poaching, Steaming, Combination
Modular Assessment (Practical Knife Cuts)
MODULE 3:
Course 7 Breakfast Food Principles:
Egg Cookery
Breakfast Preparation
Course 8 Garde Manger & Charcuterie:
Terrines & Pates, Rillettes
Salad & Salad Dressing
Canapés, Aspic & Chaud-froid
Sausage Making
Advance Culinary Application (Simulation)
Course 9 Culinary Nutrition
Course 10 Food Presentation, Garnish & Plating
Course 11 Comprehensive Exam: Written & Practical
Course 12 Restaurant Service Operation:
Intro to Dining Operation
Intro to Bar Operation
Wine Appreciation
MODULE 4:
Course 13 Filipino Cuisine: Luzon, Visayas, Mindanao
Course 14 Asian Cuisine & Fruit and Vegetable Carving:
Chinese, Japanese, Korean, Thai, Vietnamese
Fruit & Vegetable Carving
Advance Culinary Application (Simulation)
Course 15 Mediterranean, Middle Eastern & Indian Cuisine
Course 16 Pan American Cuisine
Advance Culinary Application (Simulation)
MODULE 5:
Course 17 Baking & Pastry Fundamentals
Course 18 French Cuisine
Course 19 European Cuisine:
Spanish, Italian, German, Austrian
Course 20 Intro to Molecular Gastronomy
Advance Culinary Application (Simulation)
Course 21 Entrepreneurship
Course 22 Restaurant Simulation (300hours)
MODULE 6:
Course 23 Comprehensive Exam 2: (Practical Exam)
Written and Practical
Course 24 Externship (600hours)
Special Offer
Course fee includes Chef Uniform, Knife kit, textbooks and ingredients
LPU Culinary Institute
The Biggest and Most Advanced Culinary School
In October 2011, LPU Culinary Institute was established as an extension campus of the Lyceum of the Philippines University Manila campus to provide ideal kitchen laboratory facilities for its more than 8,000 students enrolled in Tourism and Hospitality Management Courses.
In early 2012, with the intent of maximizing kitchen laboratory utilization, the school began to develop and started offering application-based culinary career courses under its Diploma Programs. This is with the intent of providing learning opportunities for college shifters, career shifters or for those intending to acquire a strong culinary education from zero to a competency that one can easily penetrate, thrive and succeed in a professional culinary organization whether it is a 5-Star restaurant or a hotel’s food production organization.
LPU Culinary Institute has over 40 culinary professionals, who comprise its faculty pool, with extensive background and first-hand experience in the restaurant and hospitality industry -- more than any other culinary school in the country. The school further integrates world class instructions to its superior instructions with invites to officers and proponents of the Pastry Alliance Philippines and internationally acclaimed talent such as International Master Baker Chef Peter Yuen. ...
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