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.
LPU Culinary Institute prides itself over its well-accomplished curriculum. Currently, it accepts students who want to pursue degrees in diploma programs, pro-chef courses and lifestyle courses. Unique in its own program design, each program however share
the same technology of providing students with 100% hands-on learning experience.
The key is the institute's progressive learning system that uses several approaches:
- Student Centered
- Focused Teaching
- Integrated Learning
- Learning through Various Activities
- Concepts are Presented in Tasks
- Resulting to In-depth Learning and Retention
- Authentic Assessment
The culinary school also promotes the learning idea called "productive leisure" in their curriculum through activities like guided play, group learning, student-led activity, discovery, daily mini achievements plus critique and tasting segments at the end
of each session. Such activities predicates experiential learning for the students since the experience is based on fun and affirmative memory, which further develop a positive impression of learning for the individual. It also promotes one's confidence in
the profession and discipline he or she has undertaken.