Fundamentals in Culinary Arts Course (FCAC)
Details
Outline
Session 1 - Introduction to Professional Cooking and Basic Foundation Course and Kitchen Safety and Sanitation
Session 2 - Nutrition and Knife Skills
Session 3 - Basic Cooking Methods
Session 4 - Advance Cooking Methods
Session 5 - Filipino Cuisine
Session 6 - Japanese and Korean Cuisines
Session 7 - Chinese Cuisine
Session 8 - Thai and Vietnamese Cuisines
Session 9 - Malay, Indo and Indian Cuisines
Session 10 - Mediterranean Cuisine
Session 11 - American Cuisine
Session 12 - French Cuisine
Session 13 - Italian Cuisine
Speaker/s
The Cravings Group of Companies established the Center for Culinary Arts, Manila in 1995. The people behind the company saw an overwhelming potential in the resourcefulness and creativity of many Filipino chefs and bakers. The group believed that given a curriculum that will provide the basic foundation of knowledge, skills and attitude, supported by a talented pool of faculty and modern facilities, the hopeful chefs and bakers will be able to make breakthroughs in the global culinary arts scene.
Thus, the conceptualization began and the dream that was the Center for Culinary Arts, Manila (CCA-Manila) was slowly actualized with much careful thought and preparation. Laying the groundwork was no easy task for the team of experts headed by Dr. John Knapp, project coordinator of the Northern Alberta Institute of Technology and Dr. Corazon F. Gatchalian, a faculty member of the College of Home Economics of the University of the Philippines, Diliman. It took three years to assess and address the needs of the industry, develop an effective curriculum, gather a powerful team of chef instructors and to construct the building that will eventually become the home to future culinary professionals. ...
Related Courses
