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
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.

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.

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.”

Uncategorized

Quick Course by PACE Manila

Reaching our six years operation, team PACE have always adhered to the values, vision and mission that our organization have set since we have started. For the coming years, we would like to extend our vision and mission to aspiring individuals that would like to learn the basics of culinary with the help of our reputable Chef instructors.

With that team PACE have created a mobile short course that would cater our aspiring individuals conveniently located within our mall partners. In line with this we have been in running numerous projects year by year with various malls and this year we would like to upgrade our traditional cooking demo into a more interactive and exciting cooking activity.

Quick Course is PACE’s mobile culinary program designed to be conducted in partnership with malls surrounding the school.

Interested to do a BRAND ACTIVATION with our Quick Course program? Send us an email and we will be happy to assist you. Email us at chelseakeithb.pace@gmail.com 

SCHEDULES

OCTOBER 12, 2019
SM City Angono | 4:00pm – 5:00pm
2nd floor near Snow Panda

OCTOBER 19, 2019 *Tentative – date may still change
SM City East Ortigas
Atrium

OCTOBER 26, 2019 *Tentative – date may still change
SM Taytay
Foodcourt

Registration form, click herePlease indicate your preferred mall in your email.
Note: Mall Shopper is allowed to join only 1 SM Mall branch per month; participants will be receiving an email and text from PACE for confirmation.

PREVIOUS QUICK COURSE: