Uncategorized

Tuition Fee Rates

CULINARY ARTS DIPLOMA₱ 152,500.00

Option 1 – One Time Payment
Course Fee: 152,500.00
Discount: 20,000.00
Total Fee: 132,500.00
Option 2 – Cash Installment Plan
Course Fee: 152,500.00
Down payment: 37,500.00
Month 1: 25,000.00
Month 2: 25,000.00
Month 3: 25,000.00
Month 4: 25,000.00
Month 5: 15,000.00
Total Fee: 152,500.00
Option 2 – Post Dated Cheque Scheme
Course Fee: 152,500.00
Down payment: 37,500.00
Month 1: 
25,000.00
Month 2: 
25,000.00
Month 3: 
20,000.00
Month 4: 
20,000.00
Month 5: 
15,000.00
Month 6:
 10,000.00
Total Fee: 152,500.00
Tuition Fee Rates might update from time to time please follow us on Facebook for updates.

SATURDAY CULINARY ARTS DIPLOMA₱ 152,500.00

Option 1 – One Time Payment
Course Fee: 152,500.00
Discount: 20,000.00
Total Fee: 132,500.00
Option 2 – Cash Installment Plan
Course Fee: 152,500.00
Down payment: 37,500.00
Month 1: 
20,000.00
Month 2: 
20,000.00
Month 3: 
15,000.00
Month 4: 
15,000.00
Month 5: 
15,000.00
Month 6: 
15,000.00
Month 7: 
15,000.00
Total Fee: 152,500.00
Option 2 – Post Dated Cheque Scheme
Course Fee: 152,500.00
Down payment: 37,500.00
Month 1: 
10,000.00
Month 2: 
10,000.00
Month 3: 
10,000.00
Month 4: 
10,000.00
Month 5: 
10,000.00
Month 6: 
10,000.00
Month 7: 
10,000.00
Month 8: 
10,000.00
Month 9: 
10,000.00
Month 10: 
10,000.00
Month 11: 
7,500.00
Month 12: 
7,500.00
Total Fee: 152,500.00
Tuition Fee Rates might update from time to time please follow us on Facebook for updates.

INTENSIVE CULINARY, BAKING AND ENTREPRENEURSHIP PROGRAM₱ 264,000.00

Option 1 – One Time Payment
Course Fee: 264,000.00
Discount: 52,000.00
Total Fee: 212,000.00
Option 2 – Installment Plan
Course Fee: 264,000.00
Discount: 30,000.00
Downpayment: 39,000.00
Month 1: 25,000.00
Month 2: 25,000.00
Month 3: 25,000.00
Month 4: 25,000.00
Month 5: 20,000.00
Month 6: 20,000.00
Month 7: 15,000.00
Month 8: 15,000.00
Month 9: 15,000.00
Month 10: 10,000.00
Total Fee: 234,000.00
Tuition Fee Rates might update from time to time please follow us on Facebook for updates.

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Lifestyle Course, Uncategorized

Start Them Young

Enroll your child in a week-long culinary class for the youth ages 5 and up, PACE believes that learning the basics in the kitchen is a life skill. Start them Young! is more than just learning how to cook, through the different dishes that they will prepare themselves every day. PACE aims to develop their appreciation about food and how it is prepared.

Recipes and Activities:

Beginners Class
Day 1 – Cookies
Red Velvet Crinkles
Chocolate Chip Cookies
Cookie Monster

Day 2 – COLD DESSERT
Strawberry Pannacota
Tiramisu
Chocolate Mousse

Day 3 – MUFFINS
Chocolate Muffin
Vanilla Muffin
Blueberry Muffin

Day 4 – PANCAKE
Pancakes
Waffles
Corndog

Day 5 – PASTRIES / GRADUATION
Cheesy Chicken Empanada
Vanilla Bread Pudding
Danish Pastries

Intermediate Class
Day 1 – Bars
Revel Bars
Smore’s Cookie Bars
Rocky Road Brownies

Day 2 – CHOCOLATE
Chocolate Lollipop
Chocolate Cream Pie
Corn Flakes Cluster

Day 3 – COLD DESSERT
Mango Blancmanges
Chilled Cheesecake
Trifle

Day 4 – SAVORY
Mac and Cheese
Chicken Popcorn with Mushroom Gravy
Potato Chips

Day 5 – PASTRIES / GRADUATION
Pigs in a Blanket
Cheese Croquettes
Chicken Barbecue Skewers

Course Duration:

SchedulesMonday to Saturday
Time8:00am to 12:00nn or 1:00pm to 5:00pm
Schedules may change depending on the availability of the Kitchen Lab.

Course Inclusion:

  • 4 Hours hands-on class per day
  • Use of Apron
  • Raw Materials/Ingredients
  • Hand outs and Recipes
  • Certificate
Lifestyle Course, Uncategorized

Lifestyle Courses

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

I. Visit Asia
Discover the rich, bold flavors of the Asian cuisine. From rolling out sushi to managing the wok to stir-fry your favorite oriental dishes. Treat your palate for something Asian in four days! Choose from the topics below:

Japanese for the Home
Maki Sushi
Assorted Tempura
Katsudon
Kamameshi Rice
Yakisoba
Japanese Cheesecake

Delightfully Thai
Hot & Sour Soup
Deep Fried Spring Roll
Stir Fried Spicy Beef
Green Curied Chicken
Phad Thai
Water Chestnut in Coconut Milk

Flavors of Korea
Buldakbop
Samgyeopsal
Bulgogibop
Kalbichimbop
Bokkumbop
Chapchae

Wok in the Kitchen
Steamed Fish with Mushroom
Lemon Chicken
Braised Pork with Seamoss
Yang Chow Fried Rice
Buchi

II. Pizza Pasta Essentials
Learn the art of making these well-loved Italian recipes in 1 day! Prepare your own pizza and make your own fresh pasta dough! Treat your guests to a fun way of preparing food in the kitchen. Choose from the topics below:

Beginners Pizza Class
All Meat Pepperoni Overload
Margherita
Fruit Medley

Pasta Basics
Spaghetti with Ragout
Napolitan
Carbonara

III. Desserts and Pastries
For the sweet tooth! Learn how to make your favorite desserts and pastries with this easy to do at home baking session. Choose from the topics below:

Cold Desserts

Cake Decorating

Basic Cakes

Pinoy Bread

Course Duration:

SchedulesWednesday, Thursday, Friday or Saturday
Time8:00am to 12:00nn or 1:00pm to 5:00pm
Schedules may change depending on the availability of the Kitchen Lab.

Course Inclusion:

  • 4 Hours hands-on class per day
  • Use of Apron
  • Raw Materials/Ingredients
  • Hand outs and Recipes
  • Certificate
Diploma Courses, Uncategorized

Senior High Program

Senior High Kitchen Immersion Program (SKIP) is a seventy hour kitchen immersion program designed for senior highschool students who are interested in pursuing a career in the field of culinary. Students will be exposed in the fundamentals of food, from history, safety and sanitation processes, knife skills, preparation and cooking methods and techniques.

The course is facilitated by a chef instructor through a combination of classroom lecture and hands-on activities. The students will be exposed to working in a real kitchen laboratory setting.

For students who will plan to take up any of PACE’s culinary and baking program after high school, SKIP will also be credited in their degree.

Course Duration:

Schedule of Training ModulesTopics
Day 1Class Orientation
Life of a Chef
Day 2Food History
Day 3Food Safety and Sanitation
Day 4Menu Planning
Day 5Food Costing and Costing Exercises
Day 6Equipment Identification
Day 7Product Identification
Fats and Oils, Herbs and Spices, Market Visit
Day 8Knife Skills
Day 9Different Cooking Methods – Lecture
Day 10Different Cooking Methods – Laboratory Exercise
Day 11Different Cooking Methods – Lecture
Day 12Different Cooking Methods – Laboratory Exercise
Day 13Different Cooking Methods – Lecture
Day 14Different Cooking Methods – Laboratory Exercise
Day 15Different Cooking Methods – Lecture
Day 16Different Cooking Methods – Laboratory Exercise
Day 17Preparation for Culminating Activity
Day 18Culminating Activity
Classes will run every Friday from 8:00am to 12:00nn OR 1:00pm to 5:00pm

Course Inclusions:

  • Complete Set of Uniform (2 sets)
  • Training Knife Set with Knife Bag
  • Professional Cooking Book with CD
  • Hand outs and Recipes
  • Raw Materials/Ingredients
  • On-the-Job Training Services
  • Insurance
Diploma Courses, Uncategorized

CAD Course

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:

CourseCADSATCAD
SchedulesMonday to Thursday
Tuesday to Friday
Saturdays
Time8:00am to 12:00nn
1:00pm to 5:00pm
8:00am to 12:00nn
1:00pm to 5:00pm
Duration1 year training1 year and 6 months
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.

Course Inclusions:

  • Complete Set of Uniform (2 sets)
  • Training Knife Set with Knife Bag
  • Professional Cooking Book with CD
  • Hand outs and Recipes
  • Raw Materials/Ingredients
  • On-the-Job Training Services
  • Insurance
PACE News

PACE BF Homes: ROLLBACK BLOWOUT


As a way of celebrating our victory for being the 2019 Overall Champion Awardee in the prestigious Philippine Culinary Cup, we are giving away a blowout! PACE treats its enrollees and students to a TUITION FEE ROLLBACK BLOWOUT!

As much as P50K discount to be given away! Hurry call us and know more about how you can begin your investment and culinary journey. Now is the time to #StartwithPACE!

This promo is until September 2019 only! CALL US TODAY!

BF Homes Branch:
623.1311 | 851.2505 | 0917.774.0944 | 0947.838.0480

If you would like to reserve a slot please fill up this form and email it at marketing.pace2015@gmail.com

PACE News

PACE Antipolo: ROLLBACK BLOWOUT!


As a way of celebrating our victory for being the 2019 Overall Champion Awardee in the prestigious Philippine Culinary Cup, we are giving away a blowout! PACE treats its enrollees and students to a TUITION FEE ROLLBACK BLOWOUT!

As much as P50K discount to be given away! Hurry call us and know more about how you can begin your investment and culinary journey. Now is the time to #StartwithPACE!

This promo is until September 2019 only! CALL US TODAY!

Antipolo Branch:
654.4862 | 0917.702.4796 | 0947.896.3660

If you would like to reserve a slot please fill up this form and email it at paceculinaryschool@gmail.com

Uncategorized

2019 Philippine Culinary Cup

Setting the PACE at the 10th Philippine Culinary Cup

PACE is truly grateful and humbled by the awards the school has received at the 10th Philippine Culinary Cup. For the first time in 10 years, a provincial-based school has won the Overall Champion title. PACE proudly hails from Rizal, founded and managed by Rizalenos.

The Philippine Culinary Cup, the only culinary competition in the Philippines sanctioned by the World Association of Chef Societies (WACS) has showcased the best of the best in the industry. On its 10th year of staging, PCC has attracted a variety of competing teams and individuals all across Asia. The panel of distinguished judges from different countries has raised the bar of standards for this year’s competition. Nothing was easy and every competitor had to earn their medal. In the last 10 years, only 4 schools have held the title of overall champion and now PACE belongs to the illustrious list of winners.

Success is no accident. It takes hard work, perseverance and humility to learn. And most of all, to love what you do spells the difference in achieving success. In the case of PACE, it took 5 years of learning while in competition, 62 Bronzes, 37 Silvers and 5 Gold podium finishes for PACE to achieve where it is right now. Through the mentorship of its Culinary Captains, Chef Lowell Cauilan, himself a gold medallist and Chef Menoy Gimenez, a culinary education pioneer together with the collaborative effort between the instructors, its students and supporters, they have brought PACE at the top of the competition.

Silver Medals in:

  • Dream Team – Chef Monicca Dechavez
  • Dream Team – Chef May Martinez
  • Dream Team – Chef Carla Bangay
  • Dream Team – Chef Peachy Mathay (Coach)
  • Filipino Cuisine – Miro Bataan
  • Filipino Cuisine – Chef April Aluning
  • Filipino Cuisine – Loida Commendador
  • U.S. Beef – Chef Monicca Dechavez
  • Pasta – Myrna Melchoir
  • Creative Breakfast – Rodel Santos

Bronze Medals in:

  • Filipino Cuisine – Charlane Gonzales
  • Filipino Cuisine – Fiona Flores
  • Filipino Cuisine – Chef Lowell Cauilan
  • Young Chefs – Coleen Wilton
  • Young Chefs – Rafael Navarro
  • U.S. Beef – Chef April Aluning
  • U.S. Beef – Therese Cua
  • U.S. Poultry – Manny Ordinario
  • Fantasy Plate – Chef Monicca Dechavez

The feat of being an overall champion in the non-professional category will serve as an inspiration for us to be better and take risks moving forward for the benefit of our students and alumni. Indeed, success is where opportunity and preparation meet. PACE had the opportunity to transform from good to great and our years of preparation enabled us to be on TOP.

PACE News

FREE: BAKERSFIELD “Baking in the rain” Demo Class

This FREE DEMO CLASS has limited seats only, please register 1st if you are interested to join this class.
A confirmation email or text will be sent to confirm your attendance. See you all there!

For inquiries please call us at 0917.702.4796 / 654.4862

 

PACE News

Summer Workshop for Kids

Enroll your child in a week-long culinary class for the youth ages 5 and up! PACE believes that learning the basics in the kitchen is a life skill. Start them Young is more than just learning how to cook through the different dishes that they will prepare themselves every day.

PACE aims to develop their appreciation about food and how it is prepared. This course will run for 5 days with a combination of Culinary and Baking training.

LEVEL 1 – BEGINNERS CLASS
LEVEL 2 – INTERMEDIATE CLASS
TOPICS

DAY 1 – COOKIES

– Red Velvet Crinkles
– Chocolate Chip Cookies
– Cookie Monster

DAY 1 – BARS

– Revel Bars
– Smore’s Cookie Bars
– Rocky Road Brownies

DAY 2 – COLD DESSERT

– Strawberry Pannacota
– Tiramisu
– Chocolate Mousse

DAY 2 – CHOCOLATES

– Chocolate Lollipop
– Chocolate Cream Pie
– Corn Flakes Clusters

DAY 3 – MUFFINS

– Chocolate Muffin
– Vanilla Muffin
– Blueberry Muffin

DAY 3 – COLD DESSERTS

– Mango Blanc Mange
– Chilled Cheesecake
– Trifle

DAY 4 – PANCAKES

– Pancakes
– Waffles
– Corndogs

DAY 4 – SAVORY

– Mac and Cheese
– Chicken Popcorn w/ Mushroom Gravy
– Potato Chips

DAY 5 – PASTRIES

– Cheesy Chicken Empanada
– Vanilla Bread Pudding
– Danish Pastries

DAY 5 – PASTRIES

– Pigs in a Blanket
– Cheese Croquettes
– Chicken Barbecue Skewers

Classes will start on May 14-19, 2019 in all branches (Antipolo, Araneta, BF Homes)

>> EARLY BIRD DISCOUNT is until APRIL 30, 2019 ONLY! << 

ENROLL NOW!