DIPLOMA COURSES

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 RAW
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 RAW
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 RAW
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 RAW
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


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.