This Certificate Course is offered for 909 hours inclusive of 500 hours of apprenticeship. The 18-month program is a combination of theoretical foundations, practical skills and creative applications designed to hone students' culinary skills and competencies in planning operations and supervisions of a commercial kitchen. The methodology of teaching is a proper mix of all the necessary components to maximize learning. The courses/subjects are offered on a modular basis.
   
   
Module
Course Title
   
1
Culinary Ethics
Fundamentals of Culinary Arts with Culinary
Terms and Applications
Menu Planning
Basic French
Safety, Sanitation and Hygiene
2
Basic Nutrition
Butchery
Stocks, Soups and Sauces
Egg Cookery, Wine, Cheese, Herbs & Spices
Healthy Cooking
3
Food & Beverage Management with Cost Control
Garde Manger
Filipino Cuisine
Asian Cuisine
4
American Cuisine
Patisserie
European Cuisine
5
Catering and Quantity Food Production
Communication Arts
Business Venture
6
Apprenticeship
 
 
 
Guidelines for Admission
 
Entry Requirements
 
  1. At least 16 years old and above for HS Graduates
  2. Form 138 for HS Grads/Transcript of records for professionals
  3. Satisfactory entrance exam scores
  4. Satisfactory interview results
  5. Pass the English Diagnostic Test
  6. English comprehension, spelling, and usage competency (spoken and written)
  7. Normal level of audiometric acuity
  8. Pass the trainability/aptitude test
  9. Physically and mentally fit and pass the physical exam at DLSL school clinic, certified hepatitis free
  10. Pass the psychological evaluation test since the program involves knives and other mechanical equipment.