DIPLOMA COURSES

CAD / SATCAD Course

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The Culinary Arts Diploma of PACE is modular, competency-based program that trains students about the fundamentals of professional cooking, anchored on the techniques, methods and practices of the classical French. Hands-on training will be the major part of the program. Relevant lectures and actual exposure to the different facets of a chef’s workplace such as fine dining exposure and wet and dry market trips will also complement their kitchen training.

All students will have a chance to learn from the Professional Development track that PACE uniquely offers in order to give them a wider perspective of their career choices in the culinary industry may it be business in the food industry or a career as a chef.

The CAD program has the equivalency of Cookery NC II under TESDA’s TVET Program.

Schedule of Training Modules:

FIRST TERM:
Module Title: Culinary Foundation
Module Title: Fundamentals of Cost Management
Module Title: Knife Skills

SECOND TERM:
Module Title: Stocks, Soups and Sauces
Module Title: Understanding and Cooking Eggs, Vegetables and Potatoes
Module Title: Pastas Grains and Starches

THIRD TERM:
Module Title: Understanding and Cooking Beef and Game
Module Title: Understanding and Cooking Pork
Module Title: Understanding and Cooking Poultry and Game
Module Title: Cooking Fish and Shellfish
Module Title: Classic Filipino Cuisine

FOURTH TERM:
Module Title: Salads and Sandwiches
Module Title: Fundamentals of Baking and Pastry
Module Title: Sausages, Pates, Cold Food Presentation
Module Title: Hors d’ Oeuvres, Cold Food Presentation

FIFTH TERM:
Module Title: Dining Protocol
Module Title: Restaurant Simulation
Module Title: Professional Development and Entrepreneurship Track*
*Professional Development Track for Diploma students is specifically designed to give them a wider perspective over their culinary careers. The module will enable the students to prepare themselves for immediate or future opportunities in the culinary industry.

Business Development
The course covers all elements in starting a business from conceptualization to planning. The program also covers the essential elements needed to produce satisfied customers and a profitable business. The course will also cover principles and practices of small and medium sized food businesses.

Catering Management
The Catering Management course covers the crucial business aspects of on- and off-premise catering. It will cover up-to-date information on menu design and pricing, new business development, marketing analysis techniques and essential information on small business management principles in a local perspective.

Career Planning and Preparation
The module helps prepare the students gain the necessary skills for job application. This module includes resume writing, interview skills development and job orientation.

SIXTH TERM: On-The-Job Training (600 hours)

*Course Duration: 1 year and 6 mos


Class Schedules

Antipolo Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • SATURDAY CLASS: (Saturdays)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • PM 6:00 – 9:00pm

BF Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • 7:00 – 11:00pm

PACE’s Saturday Class was created exclusively for students who are working or have a business to attend to during weekdays. The Saturday Class schedules allow them to train while working.

For class schedules please click here.

DIPLOMA COURSES

ICE Course

PACE continues to elevate the level of training for its students. PACE now offers a comprehensive course called the Intensive Culinary-Baking and Entrepreneurship Program or ICE.

The course aims to equip the students the necessary Culinary and Baking skills complemented by our unique Entrepreneurship in the Food Service industry programs. The continuous training allows students to acquire the skills through hands-on training and application of relevant experiences.

Consistent with our end in mind, our graduates are prepared to compete for opportunities both as a practitioner or a chefpreneur and are flexible to the needs of the industry.

Together with our seasoned chefs and mentors, we at PACE believe that the best investment is still education and training. Take our ICE program and experience the PACE advantage.

Schedule of Training Modules:

FIRST TERM: CULINARY
Module Title: Culinary Foundation
Module Title: Fundamentals of Cost Management
Module Title: Knife Skills

SECOND TERM: CULINARY
Module Title: Stocks, Soups and Sauces
Module Title: Understanding and Cooking Eggs, Vegetables and Potatoes
Module Title: Pasta Grains and Starches

THIRD TERM: CULINARY
Module Title: Understanding and Cooking Beef and Game
Module Title: Understanding and Cooking Pork
Module Title: Understanding and Cooking Poultry and Game
Module Title: Cooking Fish and Shellfish
Module Title: Classic Filipino Cuisine

FOURTH TERM: CULINARY
Module Title: Salads and Sandwiches
Module Title: Fundamentals of Baking and Pastry
Module Title: Sausages, Pates, Cold Food Presentation
Module Title: Hors d’ Oeuvres, Cold Food Presentation

FIFTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title: French Classic
– Moules Mariniere
– Bouillabaise
– Salad Provencale
– Potage au Pistou
– Pan Fried Salmon with Sauce Meuniere
– Coq au Vin
– Pork Tenderloin ala Diane
– Beef Bourguigon
– Crème Brulee
– Tarte Tatin
– Cream Puff
– Crepe Suzette

SIXTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title: Mediterranean 101
– Italian Antipasto: Roasted Tomato with Saffron, Papardelle, Trippa Venezia, Bagna Cauda, Tiramisu
– Spanish Tapas: Gambas ala Ajillo, Chiperones, Bacalao ala Vizcania, Magdalenas
– Greek/Morrocan: Tyropitakia, Beef Kebob, Pita Bread with Babbaganoush, Humus, Tzatziki, Baklava, Moussaka, Moroccan Chicken Stew

SEVENTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title:  American Dine
– Tex-Mex Dishes: Beef Enchilada, Austin Pulled Pork, Baked Beans, Churros con Chocolate
– Cajun vs. Creole: Bisque, Cajun Crab Cake, Smothered Porkchops, Jambalaya, Beignets
– American Inventions 1: Philly Cheese Steak, Meatloaf, Mac & Cheese, Key Lime Pie
– American Inventions 2: Burger, Cioppino, Boston Cream Pie

EIGHT TERM: COOKING R.A.W (Recipes Around the World)
Module Title: Sampling Asian
– Chinese Stir Fries: Steamed Pork Buns, Shrimp & Pork Siomai, Sweet & Sour Fish, Stir Fried Noddle, Egg Tart
– Understanding Japanese and Korean: Sushi & Maki, Kalbichim, Chicken Teriyaki, Chapchae, Japanese Cheese Cake
– Thai, Malay and Singaporean: Hainanese Chicken, Fish Head Curry, Laksa, Pork Sate, Nasi Goreng, Ruby Water Chestnut, Mango w/ sticky rice

NINETH TERM: BAKING
Module Title: Review of Food Safety and Sanitation
Module Title: Equipment Identification
Module Title: Product Identification
Module Title: Bakers Percentage
Module Title: Baking Principle

TENTH TERM: BAKING
Module Title: Quick Breads, Biscuits
Module Title: Muffins, Scones
Module Title: Pate Choux – Cream Puffs, Profiteroles, Eclairs & Paris Breast
Module Title: Doughnuts, Pancakes and Waffles

ELEVENTH TERM: BAKING
Module Title: Cookies and Bars
Module Title: Pies and Tarts
Module Title: Cake Mixing and Baking
Module Title: Assembling/Decorating Cake, Frosting and Finishing

TWELFTH TERM: PROFESSIONAL DEVELOPMENT WORKSHOPS
Module Title: Business Development Module
Module Title: Product Development Module
Module Title: Catering Management Module
Module Title: Career Development Module
Module Title: Dining Protocol

THIRTEENTH TERM: CULMINATING ACTIVITIES
Module Title: Restaurant Simulation
– Buffet
– Ala Carte
Module Title: Bake Sale

FOURTEENTH TERM: On-the-Job Training (600 hours)

*Course Duration: 2 years


Class Schedules

Antipolo Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • PM 6:00 – 9:00pm

BF Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • 7:00 – 11:00pm

For class schedules please click here.

PACE News

“Make money this Christmas Season”

Planning to earn extra income this holiday season? Avail of PACE’s Holiday Spree Short Courses. This is a four-day culinary and baking short course where participants can learn the proper preparation method, recipe quantification, costing and packaging presentation of baked pastries and culinary savories that are best for selling over the holidays.

Hurry, enroll now! Limited slots only

HOLIDAY SPREE BAKING SERIES 1 HOLIDAY SPREE BAKING SERIES 2
  • Strawberry Shortcake
  • Chiffon Sponge
  • Strawberry Cream
  • Banana Walnut Loaf
  • Streusel Topping
  • Chocolate Truffles

 

  • Almond Crusted Vanilla Swiss Log
  • Chiffon Sponge
  • Orange Filling
  • Ganache
  • Peanut Butter Brownies
  • Oreo Cookie Monster
HOLIDAY SPREE CULINARY SERIES 1 HOLIDAY SPREE CULINARY SERIES 2
  • Special Quezo de Bola Ensaymada
  • Pork Embotido
  • Beef Morcon

 

  • Chicken Galantina
  • Assorted Empanadas
  • Savory Tarts

Course Inclusion:
Hands-on Training, Raw Materials, Recipes, Apron and Certificate

Course Schedule:
Every Saturday of October (6-13-20-27); 1:00 PM – 5:00 PM
*other schedule dates may be available, please inquire for further details

Course Fee:
Php 2,500.00 / one-day series                 |                  Php 8,000.00 /4 -day series

Uncategorized

Holiday Spree

Planning to earn extra income this holiday season? Avail of PACE’s Holiday Spree Short Courses. This is a four-day culinary and baking short course where participants can learn the proper preparation method, recipe quantification, costing and packaging presentation of baked pastries and culinary savories that are best for selling over the holidays.

Hurry, enroll now! Limited slots only

HOLIDAY SPREE BAKING SERIES 1 HOLIDAY SPREE BAKING SERIES 2
  • Strawberry Shortcake
  • Chiffon Sponge
  • Strawberry Cream
  • Banana Walnut Loaf
  • Streusel Topping
  • Chocolate Truffles

 

  • Almond Crusted Vanilla Swiss Log
  • Chiffon Sponge
  • Orange Filling
  • Ganache
  • Peanut Butter Brownies
  • Oreo Cookie Monster
HOLIDAY SPREE CULINARY SERIES 1 HOLIDAY SPREE CULINARY SERIES 2
  • Special Quezo de Bola Ensaymada
  • Pork Embotido
  • Beef Morcon

 

  • Chicken Galantina
  • Assorted Empanadas
  • Savory Tarts

Course Inclusion:
Hands-on Training, Raw Materials, Recipes, Apron and Certificate

Course Schedule:
Antipolo Branch:
Saturday of October (6-13-20-27); 1:00 PM – 5:00 PM | CLOSED

BF Branch: Saturday of October (13-20-27) and November (10); 1:00 PM – 5:00 PM | OPEN FOR ENROLLMENT

*other schedule dates may be available, please inquire for further details

Course Fee:
Php 2,500.00 / one-day series                 |                  Php 8,000.00 /4 -day series

PACE News, Uncategorized

Keeping pace at the Philippine Culinary Cup 2018

And the gold medal winners at the 2018 Philippine Culinary Cup are: Chef Abner Lowell Cauilan (Creative Breakfast); Charlane Gonzales (US Beef); chef Edward Taponan (US Poultry); Joanne Jamero (US Beef); and Marcelo Morales (Pasta).

MANILA, Philippines — The 2018 Philippine Culinary Cup (PCC) will forever be etched in the Professional Academy for Culinary Education’s  (PACE) six-year history as the year when its pursuit for excellence has started to bear fruit.

Every year, PACE continues to improve its overall performance in the PCC and credits this to their collective desire to give the best to their students and the culinary community.

PACE believes that PCC is one of the yardsticks by which culinary skills are measured. A lot of competitors from international hotels and culinary institutions locally and in Asia participate in PCC as they hope to meet the expectations of the judges with their culinary skills.

This year, the chefs and the students at PACE who competed in the 2018 PCC went through rigorous training that started with a collaboration of ideas to develop the best possible recipes for each category.

“We carefully studied our previous performances so we could learn from our past participation to make sure that we have competitive entries,” said Mark Anthony Catarroja, M.Ed., school administrator, PACE. “After developing the recipe and the presentation of each entry, the chefs and students practiced for about a month to simulate the environment where they would compete in, to finish the dishes in the desired time and to develop consistency in their execution.”

The hard work that the chef-students went through at PACE was well worth it. At the end of the competition, PACE had five gold-medal awards, five silver-medal awards and 14 bronze-medal awards.

PACE is also fortunate to have sponsors and culinary partners like the Antipolo City Government, Bakersfield, Best Value Factory Food Outlet, Heritage Philippines, La Filipina, Lowtemp Corporation, Polar Bear and Nature’s Spring, who shared their resources.

The results were the sum of all their efforts to elevate the skills of the chefs and students in this platform. It inspired the chefs to work harder and stay committed to the school’s vision and mission, which is to provide the best possible education to individuals who are passionate about food and serving people.

PACE owners Mark Anthony Catarroja, Fiona Flores, chef Abner Lowell Cauilan, chef Catherine Joy Ong, and chef Amadeo “Menoy” Gimenez

PACE will continue to participate in the PCC in the coming years to give more chances to its students to learn and experience competition at the highest level.

“We are also looking to participate in similar culinary competitions in Hong Kong and Singapore,” added Catarroja. “The reason of our participation in world-class competitions is to benchmark our school with the rest in the region and through this, we also learn which courses and training programs to offer that responds to the changing needs and demands of the culinary industry.”

PACE has always advocated entrepreneurship among its students. The school has seen its students evolve from cook to “chefpreneur” since its inception. PACE plans to continue its training programs focused on world-class culinary skills with an entrepreneurial mindset.

“We are currently working on programs focused on Filipino cuisine,” said Catarroja. “We believe that this is the best time to take our own cuisine seriously and educate more people about it so it will not just be a trend but a staple on the world stage.”

By the end of this month, PACE will open its first facility in Araneta Center Cubao dedicated to culinary tourism centered on Filipino dishes. The project is in collaboration with different stakeholders in the tourism industry.

By 2019 and beyond, PACE will expand to different regions in the Philippines, with Davao and Iloilo as the main targets. This expansion will pave the way for aspiring chefs in the Visayas and Mindanao to explore careers and business opportunities in the food service industry. “This is still in line with our vision to reach more people and experience our brand of education,” Catarroja said.

*   *   *

PACE Antipolo is located on the 2nd Floor, Ciannat Commercial Complex, Marcos Highway, Antipolo City. You can contact PACE Antipolo at 654-4862 / 0917-702-4796 / 0947-896-3660. PACE Parañaque is located at 2 President’s Avenue corner Adelfa Street, Parañaque City. For information, call 623-1311 /0917-774-0944/0928-286-3268.

This September, PACE will open its first-ever Culinary Tourism Program showcasing regional and authentic Filipino cuisine to the world. Find out more about it at www.pacemanila.com or visit the Facebook page at Pace_Manila.

Original post by: Kathy Moran of PhilStar
Article link here.