Diploma in Fundamental & Modern Professional Culinary Arts
Details
Outline
- Introduction to the Professional Kitchen
- Nutrition and Equipment Identification
- Food Safety and Sanitation, HACCP, First Aid
- Menus & Recipes
- Product ID 1 (Herbs and Spices)
- Product ID 2 (Fruits, Vegetables & Dairy)
- Knife Skills
- Meat and Poultry Fabrication
- Seafood Fabrication
- Stocks
- Sauces
- Soups
- Pasta Cookery
- Rice and Grains Cookery
- Potato Cookery
- Professional Trade Enhancement Course: (Kitchen Management)
- Grilling & Broiling
- Roasting & Baking
- Pan Frying & Deep Frying
- Braising & Stewing
- Poaching and Steaming
- Sauteing
- Professional Trade Enhancement Course: (Pork Fabrication and Charcuterie)
- Garde Manger 1 (Sausages, Salads)
- Garde Manger 2 (Sandwiches, Pate)
- Egg Cookery
- Food Presentation
- Introduction to Baking and Pastry
- Comprehensive Exam
- Restaurant Simulation
- Traditional Cooking
- Japanese Cuisine: Sushi
- Chinese Cuisine: Dim Sum
- French Cuisine: Terrines
- Spanish Cuisines: Tapas
- Modern Cooking
- Food Taste and Texture Development
- Hydrocolloids: Thickening & Gelling Agents
- Scientific Evaluation of Traditional Cooking Methods
- Sous Vide – Precision Temperature Cooking
- Event Simulation
- Cocktail Party
- Traditional Cooking
- Chinese Cuisine
- Philippine Cuisine
- Greek Cuisine
- Spanish Cuisine
- Modern Cooking
- Food Taste and Texture Development
- Hydrocolloids: Thickening & Gelling Agents
- Scientific Evaluation of Traditional Cooking Methods
- Sous Vide – Precision Temperature Cooking
- Professional Trade Enhancement Course
- Catering and Events Management
- Event Simulation
- Buffet Spread
- Traditional Cooking
- Italian Cuisine
- American Cuisine
- Southeast Asian Cuisine
- Korean Cuisine
- Modern Cooking
- Food Taste and Texture Development
- Hydrocolloids: Thickening & Gelling Agents
- Scientific Evaluation of Traditional Cooking Methods
- Sous Vide – Precision Temperature Cooking
- Event Simulation
- Restaurant Line Cooking
- Traditional Cooking
- French Cuisine
- Japanese Cuisine
- Thai Asian Cuisine
- Middle Easter Cuisine
- Modern Cooking
- Food Taste and Texture Development
- Hydrocolloids: Thickening & Gelling Agents
- Scientific Evaluation of Traditional Cooking Methods
- Sous Vide – Precision Temperature Cooking
- Event Simulation
- Degustation Dinner
- 600 Hours
Special Offer
- Professional Trade Enhancement Course: (Kitchen Management)
- Professional Trade Enhancement Course: (Pork Fabrication and Charcuterie)
- Professional Trade Enhancement Course (Catering and Events Management)
- Servsafe Review and Exam
Global Academy pushes the boundaries of quality education and superior value as it offers professional and lifestyle courses of the highest standard with unmatched cost-effectiveness. Now, more and more people can follow their culinary dreams by partnering with the Global Education System.
The Academy opened its first branch in the Ortigas area in April 2007 with a mission of providing students with relevant education and professional training at modest rates in order to prepare aspiring chefs and industry professionals for the growing opportunities of the international culinary and hospitality industries.
The Academy’s founders, Chef Rob Pengson and Chef Benjamin Ledesma, Jr.,chef pengson continue to work hard to uphold the vision of the school as an honorable organization that provides the highest standards of education and training for the benefit of its students, customers, partners and country. In order to service more people, Global opened its 2nd branch in Alabang Zapote road last 2008 and a year after it opened its 3rd branch in Quezon City. In 2010, Global has opened its 4th branch in Makati making us the only professional culinary school to have 4 branches in Metro Manila. ...
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