Main Course

This Certificate Course is a 24-month program, 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.

FIRST YEAR
FIRST SEMESTER
CODE DESCRIPTION UNITS HOURS CODE DESCRIPTION UNITS HOURS
CulEthics Culinary Ethics 1 18   Menupla Menu Planning 1.5 27
Fundcar Fundamentals of Culinary Arts with Culinary Terms and Application 3 54   Prodent Product Identification 2 36
BNHCook Basic Nutrition with Healthy Cooking 2 36   Butcher Butchery 3 54
Commuar Communication Arts 2 36   Soupsau Stocks, Soups and Sauces 3 54
Sanihyg Safety, Sanitation and Hygiene 2 36   BFCook Breakfast Cookery 2 36
TOTAL UNITS 10 180     TOTAL UNITS 11.5 207
SECOND SEMESTER
CODE DESCRIPTION UNITS HOURS CODE DESCRIPTION UNITS HOURS
Foodsec Food Service Operations with Cost Control 4 72   Amecuis American Cuisine 3.5 63
Garmang Garde Manger 3.5 63   Pastisse Patisserie 3.5 63
Filcuis Filipino Cuisine 3.5 63   Eurcuis European Cuisine 3.5 63
Asicuis Asian Cuisine 3.5 63  
TOTAL UNITS 14.5 261   TOTAL UNITS 10.5 189
SUMMER
  CODE DESCRIPTION UNITS        HOURS  
  ForeignL Foreign Language 2                36  
  Busvent Business Venture 3                54  
  TOTAL UNITS 5                90  
SECOND YEAR
FIRST SEMESTER SECOND SEMESTER
CODE DESCRIPTION UNITS HOURS CODE DESCRIPTION UNITS HOURS
Catprod Catering & Food Quantity Production 5 90 CCAOJT2 On-the-Job Training (Externship) 6 600
CCAOJT1 On-the-Job Training (Internship) 2 200
TOTAL UNITS 7 290 TOTAL UNITS 6 600


Guidelines for Admission

Entry Equipment
  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