Uncategorized

PRE-REGISTER NOW

DON’T MISS THIS YEAR END OPEN HOUSE!

Let’s end the year together as we help you find your way in becoming a successful Chefpreneur (Chef + Entrepreneur)! Don’t miss this big opportunity as we will be offering BIG DISCOUNTS on this event day only!

What to expect?

  • KITCHEN TRIAL – Experience what its like to work inside a professional kitchen!
  • EXCLUSIVE DISCOUNT – Grab this EXCLUSIVE discount if you enroll on the day!
  • OPEN TO ALL BRANCHES – Choose down below whether you want to take it at Antipolo, Araneta or BF Homes!

PRE-REGISTER NOW – ANTIPOLO

 

PRE-REGISTER NOW – ARANETA

 

PRE-REGISTER NOW – BF HOMES PARAÑAQUE

OPEN HOUSE DATES:

  • December 8, 2018 – BF Homes Branch
  • December 15, 2018 – Antipolo Branch
  • December 15, 2018 – Araneta Branch

PRE-REGISTER NOW and secure a slot! Don’t miss this opportunity as this will only happen this December 2018!

DIPLOMA COURSES

CAD / SATCAD Course

Courses Header CAD

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.

PACE News

PH culinary school wins against international competitors in cuisine competition

The Professional Academy for Culinary Education (PACE) won 5 gold, 13 silver, and 21 bronze medals in the recently held 2018 Philippine Culinary Cup (PCC) where different culinary institutions in Asia competed.

The Professional Academy for Culinary Education founders, teachers, and students who participated in this year's Philippine Culinary Cup (MANILA BULLETIN)

The Professional Academy for Culinary Education founders, teachers, and students who participated in this year’s Philippine Culinary Cup (MANILA BULLETIN)

“We were able to bring home 5 gold, 13 silver, and 21 bronze medals thanks to our hardworking instructors, and to our participants who tried really hard in their competition,” said Chef Catherine Ong, PACE co-founder and CEO, in a celebratory dinner which featured innovative Filipino cuisine at One Rockwell, Makati on Friday.

As this was their fifth time joining the contest, Ong claimed that PACE has once again surpassed its performance year by year.

“Medals would always be the icing on the cake,” said PACE co-founder and marketing director Fiona Flores. “Pero, ang mas vina-value namin is yung samahan (But what we value most is camaraderie).”

“That we learn a lot from earning a medal, from practicing, [and] from supporting each competitor during the competition,” Flores added.

Awards won from 2018 PCC

For the gold medals earned, Chef Abner Lowell Cauillan topped the Creative Breakfast category, meanwhile, Joanne Jamero and Chiclet Gonzales in the US Beef category, Edward Taponan in the US Poultry category, and Marcelo Morales in the Pasta category.

The winning dishes that earned PACE 5 gold medals at the Philippine Culinary Cup 2018 (MANILA BULLETIN)

The winning dishes that earned PACE 5 gold medals at the Philippine Culinary Cup 2018 (MANILA BULLETIN)

Furthermore, there were two Dream Teams who won silver medals. The first team included Chef Peachy Mathay, Chef May Martinez, Chef Carla Bangay, and their coach Chef Monicca Dechavez. The second team was comprised of Fiona Flores, Chiclet Gonzales, and Chef Catherine Ong with Chef Abner Lowell Cauilan as their coach.

Young chefs John Doliguez and Theresa Cua also obtained silver medals.

For the US Beef category, Chef Monicca Dechavez once again received the silver award, as well as Chelsea Keith Ballesteros for the Pasta category.

Another Dream Team that collected bronze medals were composed of Miro Bataan, Chef April Aluning, and Chef Sheena Castro alongside Chef Bong Villanueva who was their coach.

Meanwhile, two teams bagged the bronze award in the Filipino Cuisine category with Jessica O’Hara, Chef May Martinez, and Chef Carla Bangay in the first team, and Fiona Flores, Chiclet Gonzales, and Chef Catherine Ong in the second team.

For the US Poultry category, Chef May Martinez, Chef Monicca Dechavez, and Chiclet Gonzales acquired bronze medals. Likewise, Chef Carla Bangay, Ronald Arroza, and Kathrine Baldo in the US Pork category, Fiona Flores and Therese Cua in the Local Fish or Seafood category, Chef April Aluning and Chef Bong Villanueva in the Creative Breakfast category, and Amie Manalo in the Pasta category.

‘More than just a culinary school’

PACE co-founder and school administrator Mark Catarroja remarked that PACE is more than just a culinary school.

“When we started [PACE] six years ago, the vision is to really make a difference in the industry,” he stated. “We know that there are a lot of culinary schools…and we want to make a difference in the area of entrepreneurship.”

Catarroja explained that PACE has chefs who desire to open businesses. Concurrently, they also have chefs who own businesses.

“They believe that training is as important as any other investment in their food businesses,” said Catarroja.

PACE offers culinary training and entrepreneurship. Hence, they coined the term “chefreneurship.”

Original post by: Francine Ciasico of Manila Bulletin
Article link here.

Uncategorized

2018 Philippine Culinary Cup

PACE is High at 5 in the 2018 Philippine Culinary Cup

The 2018 Philippine Culinary Cup will forever be etched in PACE’s young history as the year where our pursuit for excellence bore fruit. Every year, PACE continues to improve its overall performance in the Philippine Culinary Cup and credit this to the collective pursuit and desire to give the best for our students and the culinary community.

True to form, PCC 2018 remains to be the yardstick where culinary skills are measured. A lot of competitors from notable international hotels and prominent culinary institutions locally and in Asia participated as they all tried to meet the expectation of the judges. This naturally raises the bar higher as the benchmark for excellence is defined not only by the judges’ criteria but the quality of competitors on the floor.

To be mentioned as one of the top performing culinary institution serves an inspiration to us to be better and take risks moving forward. What made this even sweeter is majority of best entries are from our students and alumni who are products of PACE’s program.

It is therefore a humbling victory for PACE to finally achieve its foremost goal. To reach the Gold standard of excellence. With 5 Gold medal entries, 13 Silver and 21 Bronze medals, PACE has once again surpassed its performance year by year. The following are the podium finishes of PACE the 2018 Philippine Culinary Cup:

Gold Medals in:

  • Creative Breakfast – Chef Abner Lowell Cauilan
  • U.S. Beef – Joanne Jamero
  • U.S. Beef – Chiclet Gonzales
  • U.S. Poultry – Edward Taponan
  • Pasta – Marcelo Morales

Silver Medals in:

  • Dream Team – Chef Peachy Mathay
  • Dream Team – Chef May Martinez
  • Dream Team – Chef Carla Bangay
  • Dream Team – Chef Monicca Dechavez (Coach)
  • Dream Team – Fiona Flores
  • Dream Team – Chiclet Gonzales
  • Dream Team – Chef Catz Ong
  • Dream Team – Chef Abner Lowell Cauilan (Coach)
  • Young Chefs – John Doliguez
  • Young Chefs – Therese Cua
  • U.S. Beef – Chef Monicca Dechavez
  • Pasta – Chelsea Keith Ballesteros

Bronze Medals in:

  • Dream Team – Miro Bataan
  • Dream Team – Chef April Aluning
  • Dream Team – Chef Sheena Castro
  • Dream Team – Chef Bong Villanueva (Coach)
  • Filipino Cuisine – Jessica O’hara
  • Filipino Cuisine – Chef May Martinez
  • Filipino Cuisine – Chef Carla Bangay
  • Filipino Cuisine – Fiona Flores
  • Filipino Cuisine – Chiclet Gonzales
  • Filipino Cuisine – Chef Catz Ong
  • U.S. Poultry – Chef May Martinez
  • U.S. Poultry – Chef Monicca Dechavez
  • U.S. Poultry – Chiclet Gonzales
  • U.S. Pork – Chef Carla Bangay
  • U.S. Pork – Ronald Arroza
  • U.S. Pork – Kathrine Baldo
  • Local Fish or Seafood – Fiona Flores
  • Local Fish or Seafood – Therese Cua
  • Creative Breakfast – Chef April Aluning
  • Creative Breakfast – Chef Bong Villanueva
  • Pasta – Amie Manalo

Our team of passionate and selfless teachers Led by Chef Lowell Cauilan and Chef Menoy Gimenez brought out the best in every participant.

PACE is also fortunate to have sponsors and culinary partners who gave their faith and shared their resources as we worked our way to success. Truly, collaborating with the industry goes a long way!

Finally, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE will always espouse the wisdom that “Excellence is a gradual result of always striving to do better.”

 

PACE News

Lifestyle Course: Php 2,000 OFF END OF SUMMER PROMO!

Lifestyle Courses is offered to culinary newbies and enthusiast who are looking for a fun environment to learn more about culinary and baking.

END OF SUMMER OFFERS:
With Php 2,000 OFF discount, enjoy a day of fun and learning at Professional Academy for Culinary Education (PACE) this June 2018!

CHOOSE ONE OR ALL OF THESE 3 COURSES! ! !

Flavors of Korea – Learn the basics of the famous dishes from Korea and try doing it at home!
Recipes:
Samgyeopsal
Bulgogibop
Buldakbop
Japchae

Schedules for Antipolo Branch:
June 1, 2018 –  1:00pm to 5:00pm
June 8, 2018 – 1:00pm to 5:00pm
June 22, 2018 – 1:00pm to 5:00pm


Basic Cakes – Life is too short to say no to cakes!
Recipes:
Strawberry Shortcake
Banana Loaf with Streusels
Carrot Pineapple Cake
Red Velvet Cupcakes

Schedules for Antipolo Branch:
June 2, 2018 – 8:00am to 12:00nn
June 22, 2018 – 8:00am to 12:00nn
June 23, 2018 – 1:00pm to 5:00pm
June 30, 2018 –  1:00pm to 5:00pm


Japanese for the Home – Explore your knowledge in learning the art of japanese food.
Recipes:
Chicken Teriyaki
Pork Tonkatsu
Yakisoba
Kamameshi Rice

Schedules for Antipolo Branch:
June 2, 2018 – 1:00pm to 5:00pm
June 15, 2018 – 1:00pm to 5:00pm
June 29, 2018 – 1:00pm to 5:00pm
Schedules for BF Branch:
June 1, 2018 – 8:00am to 12:00nn or 1:00pm to 5:00pm

HOW TO ENROLL AND AVAIL THE DISCOUNT:
1. Visit your nearest PACE Branch (Antipolo branch is located at 2F Ciannat Commercial Complex Marcos Highway, Antipolo City landmark is Shakey’s near Filinvest / BF branch is located at 2 Presidents Avenue Corner Adelfa Street, Parañaque, 1700 Metro Manila)
2. Fill up the INFORMATION SHEET and choose your desired short course.
3. Settle the enrollment fee on or before June 30, 2018 and avail the Php 2,000 OFF discount.
4. We will follow a 1st come 1st served policy.
5. Due to the nature of this class, we will require a minimum of 5 enrollees and a maximum of 10 enrollees.

Inclusions of this Promo Course:
– 4 hours hands-on class per day 
– Use of Apron (surrender apron after class)
– Raw materials and Kitchen lab
– Recipes and hands-out
– Certificate

Original Course Fee is Php 4,500
PACE News

Bakersfield at PACE

EXCLUSIVE FOR PACE CHEFPRENEURS, ALUMNI AND STUDENTS ONLY.

#TeamPACE and Bakersfield would like to invite all PACE Chefpreneurs, alumni and students that are passionate in baking…..

Join us on April 30, 2018 from 10am to 3pm at PACE Antipolo Dining Hall.

Featuring the NEW product of Bakersfield and a lot more!

We have 6 SLOTS available! To join you must register and wait for a confirmation email of your slot, please email: chelseakeithb.pace@gmail.com the following details:
– Name
– Name of Business
– Products you’re selling
– Social Media Account
– Cellphone Number

We will follow a 1st come, 1 serve policy. 

This Product Demo Presentation is FREE. Only those with confirmation email are allowed to attend.