Global Academy - Las Pinas Branch
Global Academy - Las Pinas Branch
CERTIFICATE IN PROFESSIONAL BAKING & PASTRY ARTS
(Bread and Pastry Production NC II under TESDA competency based program)
The Certificate in Professional Baking and Pastry Arts is a fundamentals program made for aspiring pastry professionals. Students of this course can expect to learn all the basic techniques required in a professional pastry kitchen as they are instructed in a method that pairs intensive hands – on practice with in – depth theoretical coverage.
Duration: 4 months (in-house)
DIPLOMA IN PROFESSIONAL CULINARY ARTS
(Cookery NC II under TESDA competency based program)
The Diploma in Professional Culinary Arts course is made specifically for aspiring Cuisine Chefs and runs for 4 months in-house. Students of this course can expect to learn all the basic techniques required in a professional kitchen as they undergo training that pairs intensive hands–on practice with in–depth theoretical coverage.
GRAND DIPLOMA IN PROFESSIONAL CULINARY, BAKING AND PASTRY ARTS
(Cookery NC II and Bread and Pastry Production NC II under TESDA competency based program)
The Grand Diploma in Professional Culinary, Baking & Pastry Arts is the only one of its kind in the country wherein students are trained in both cuisine and pastry arts in less than a year. Earning this double diploma will give graduates of this course a competitive advantage as they hunt for employment opportunities in and outside the country.
DIPLOMA IN FUNDAMENTAL & MODERN PROFESSIONAL CULINARY ARTS
(Commercial Cooking NC III under TESDA competency based program)
The Diploma in Fundamental and Modern Professional Culinary Arts begins with practical and theoretical training in our DPCA program. This basic training in culinary arts is then supplemented with an introduction to international cuisines, wherein authentic and prime ingredients are used to create the dishes. Furthermore, program acquaints the students to innovative culinary techniques using modern technology and equipment. Students get hands-on training using equipment such as the immersion circulator and vacuum sealer for sous vide cooking, dehydrator, thermomix blender, pacojet processor and use of advanced ingredients like hydrocolloids. The exposure to various world cuisines helps develop and broaden a student’s palate while modern cooking gives them familiarity with the cutting edge technology used by many avant-garde kitchens around the world today. The course also exposes to students to 4 restaurant simulations to further enhance their cooking skills in a professional kitchen setting.
Duration: 8 months in-house training
Internship: 600 hours
SUPERIOR DIPLOMA IN INTERNATIONAL CUISINES
(Commercial Cooking NCIV under TESDA Competency Based Program)
The Superior Diploma for International Cuisines aims to educate students with the fundamental techniques of Culinary and Baking and then moving on to teaching them the different aspects of world cuisines using traditional methods of cooking. This program focuses on the study of cooking skills associated with the preparation and service of traditional international cuisines. Students will examine the influences that help shape cuisine — including but not limited geography, availability of natural resources, climate, and culture. The course allows for intensive practical application as students prepare and sample national and international recipes in a collaborative kitchen environment.
This course is for people who want further their career development because the culinary industry is always looking for candidates that are knowledgeable in International Cuisines.
Duration: 12 months in-house training
Internship: 600 hours
SUPERIOR DIPLOMA IN CUISINES & MODERN COOKING
(Commercial Cooking NCIV under TESDA Competency Based Program)
The Superior Diploma in Cuisines and Modern Cooking aims to develop students’ fundamental knowledge in culinary, baking and pastry arts with familiarity in modern kitchen technique. Essentially, it is the Diplom in Fundamental & Modern Cuisines program with the addition of baking and pastry training. Again, hands-on instruction in various international cuisines, and the use of modern technique and equipment, coupled with basic culinary and pastry training gives the student a distinct competitive advantage as they are equipped with an extensive range of versatile skills that they can use for future employment.
SUPERIOR DIPLOMA OR CERTIFICATE II IN CULINARY, BAKING & PASTRY ARTS, INTERNATIONAL AND MODERN CUISINES
(Bread and Pastry Production NC 2, Cookery NC 2, Commercial Cooking NC 3 and Commercial Cooking NC 4)
Superior Diploma II is Global Academy’s most comprehensive program. It combines the four Diploma Programs of the School, namely the Diplomas in Professional Culinary Arts, Professional Baking and Pastry Arts, Modern Professional Culinary Arts, and lastly, International Cuisines. Students are trained in both fundamental and advanced culinary techniques, baking and pastry, along with extensive exposure to cuisines and simulation activities. This rigorous and encompassing training provides a solid and well-rounded education designed to prepare the students to succeed anywhere in the industry.
The program equips our graduate with the skills, knowledge and sophistication necessary to work under the world’s best chef in the world’s best kitchens.
Duration: 16 months in-house training
Internship: 600 hours
Contact
Mobile: 09175633899