Professional Diploma in International Pastry and Bakery Arts with Kitchen and Entrepreneurial Management (6 Months)
Optional Specialization:
- Cruise line Operation
- Master Chef Patissier (additional studies for different pastry and bakery local and abroad)
Course Description
A full hands-on class and theory for 6 months. It prepares the students to work in professional kitchens globally. The course outline consists of food safety, product knowledge, fundamental of baking, nutrition, and professionalism. Other topics covered may include Entrepreneurship, Kitchen and Restaurant Management, customer service, recipe writing and product developing, cost control. Students learn how to run both front-of-the-house and back-of-the-house operations.
Graduates of Baking and Pastry arts programs may find work in the hotel, restaurant, and hospitality industries. they may become sous chefs, chefs, executive chefs, or owners. Outside the kitchen, there are opportunities as food and beverage managers, or as restaurant or hotel chain executives or a Pastry or Bakery Shop Owner. They may also seek higher-level positions as restaurant or business owners, or senior managers. Related careers include food writer, research chef, culinary educators, or even media personalities.
The course has 2 options for specialization either the Cruise line operation or Master Chef de Patissier. For Cruise Line Operation students will experience to have exposure and familiarization for cruise line actual internship experience local and international. And for Master Chef Patissier (students will have additional training for different pastry and bakery local and abroad).
Many universities throughout the world offer culinary arts or related programs, but LPU CULINARY INSTITUTE package the course outline to provide the demand of industry today and answers the new trend in hospitality. These courses are usually campus-based since much of the instruction involves hands-on training and practical application of skills. And we expose students in terms of actual experience for internship, experience cruise ship passenger and internship and study abroad for Authentic Cuisine.
Professional Diploma in International Pastry and Bakery Arts with Kitchen and Entrepreneurial Management (6 Months)
Optional Specialization:
- Cruise line Operation
- Master Chef Patissier (additional studies for different pastry and bakery local and abroad)
Total fee: P170,000
- LPU Culinary Institute Professional Diploma
- LPU-CI and Davao City Health Office Certificate on “Improving Food Safety & Hygiene.
- One (1) TESDA Certificate: Bakery NC II
- 1 set of Chef’s Uniform
- 1 set of Chefs and Paring Knives with Name engrave on it.
- Automatic membership of ACF (American Culinary Federation) base in USA
- Kitchen Management Certificate issued by LPU HM Department and partner Local/International Hotel/ Restaurant.
- Restaurant Management Certificate issued by LPU HM Department and partner Local/International Hotel/ Restaurant.
- Entrepreneurial Management Certificate issued by LPU HM Department and partner Local/International Hotel/Restaurant.
- Culinary Institute Hand-outs
- 100% Ingredients FREE
- Buffet de Patisserie a student’s function with Certificate from our partner Local/International Hotel.
- Externship (480 hours on-the-job training)