Certificate in Professional Culinary Arts with Restaurant and Entrepreneurial Management (5 months total of 20 days)
Course Description
A full hands-on cooking class and theory for 20 Days. It prepares the students to work in professional kitchens globally or practice entrepreneurship in terms of building their own business. The course outline consists of food safety, product knowledge, fundamental of culinary, 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.
The Certificate in Professional Culinary Arts aims to develop students’ fundamental knowledge in culinary, with familiarity in modern kitchen technique. Again, hands-on instruction in various international cuisines, and the use of modern technique and equipment, coupled with basic culinary and pastry trainings 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 or business.
Certificate in Professional Culinary Arts with Restaurant and Entrepreneurial Management (20 sessions)
Total fee: P56,000- Weekend (2,800 per session)
- LPU Culinary Institute Professional Certificate
- 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
- Kitchen Management Certificate issued by LPU HM Department
- Restaurant Management Certificate issued by LPU HM Department
- Entrepreneurial Management Certificate issued by LPU HM Department
- Culinary Institute Hand-outs
- 100% Ingredients FREE
- Buffet de Patisserie a student’s function with Certificate from our partner Local/International Hotel.
Modules for International Cuisine Cooking Class
| Modules | Topic Title | Days of Class | Hour Per Day |
| M-1 | Food Safety Hygiene and Sanitation Kitchen Tools and Equipment Familiarization | 1 | 5 |
| M-2 | Food Production Basic Cuts Basic Stocks Basic Soup and Sauces Salads Dressing | 5 | 5 |
| M-3 | Western Cuisine | 2 | 5 |
| M-4 | Chinese Cuisine | 1 | 5 |
| M-5 | Japanese Cuisine | 1 | 5 |
| M-6 | Thai Cuisine | 1 | 5 |
| M-7 | Malaysian Cuisine | 1 | 5 |
| M-8 | Singaporean Cuisine | 1 | 5 |
| M-9 | Indian Cuisine | 1 | 5 |
| M-10 | Korean Cuisine | 1 | 5 |
| M-10 | Mediterranean Cuisine | 1 | 5 |
| M-11 | Cookies Making | 1 | 5 |
| M-14 | Basic Breads | 1 | 5 |
| M- 16 | Prep for Graduation | 1 | 5 |
| M-17 | Graduation Day | 1 | 5 |
| 20 | |||